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Joanna Gaines' Meatloaf

Joanna Gaines meatloaf is a farmhouse-style classic with a burnished, caramelized ketchup-brown sugar glaze. Ground beef stays moist and tender, then finishes in the oven until the top is deeply browned and shiny.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
rest 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 0.67 cup seasoned breadcrumbs
  • 2 eggs
  • 0.5 cup whole milk
  • 1 onion small, finely diced
  • 3 garlic cloves, minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried Italian seasoning
  • 1 tsp garlic powder
  • salt and pepper to taste
Glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan. The pan should feel lightly slicked with oil so the meatloaf releases cleanly.
  2. Combine ground beef, seasoned breadcrumbs, eggs, whole milk, onion, garlic, Worcestershire sauce, Italian seasoning, garlic powder, and salt and pepper until just mixed. Stop as soon as the mixture looks evenly combined so it stays tender, not tough.
  3. Transfer the mixture to the loaf pan and smooth the top. Press gently into the corners so the bake is even and the glaze sits on a flat surface.
  4. Mix the glaze ingredients and spread half over the meatloaf. Cover the top evenly, leaving a glossy layer that will begin to caramelize as it bakes.
Bake and finish
  1. Bake at 350°F for 55 minutes. The meat should look set around the edges while the glaze darkens slightly.
  2. Spread the remaining glaze over the meatloaf and bake 15 more minutes at 350°F. Bake until the internal temperature reaches 160°F and the glaze is deeply caramelized and visibly shiny.
Rest and serve
  1. Rest the meatloaf for 10 minutes before slicing and serving. It should hold its shape and look less watery on the cut surface once you slice.

Notes

Pro tip: mix until just combined—overmixing makes meatloaf dense. Store leftovers covered in the refrigerator for up to 4 days; reheat slices in a 325°F oven until warmed through. Freezing is yes: wrap tightly and freeze up to 3 months, thaw in the fridge overnight. For a lighter option, use 90–93% lean ground beef for less fat without changing the glaze.