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Joanna Gaines' Meatloaf

Joanna Gaines meatloaf is a farmhouse-style loaf baked until moist, then finished with a burnished ketchup-brown sugar glaze. Bake low and slow to caramelize the top, rest 10 minutes for clean slices, and serve as a classic comfort food dinner.
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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: 550
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 clove garlic minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried Italian seasoning
  • 1 tsp garlic powder
  • salt to taste
  • pepper to taste
Glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and assemble
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan for easy release.
  2. Combine ground beef, seasoned breadcrumbs, eggs, whole milk, diced onion, minced garlic, Worcestershire sauce, dried Italian seasoning, garlic powder, salt, and pepper just until the mixture is evenly blended.
  3. Transfer the mixture to the loaf pan and smooth the top so the glaze spreads evenly.
  4. Mix ketchup, brown sugar, Dijon mustard, and Worcestershire sauce, then spread half over the meatloaf.
Bake and glaze
  1. Bake at 350°F for 55 minutes so the loaf sets and the first layer of glaze begins to caramelize.
  2. Spread the remaining glaze over the meatloaf and continue baking 15 more minutes until the internal temperature reaches 160°F and the glaze is deeply caramelized, glossy, and dark.
Rest and serve
  1. Rest the meatloaf for 10 minutes before slicing so the juices settle and each slice holds together.

Notes

For the best texture, mix the meatloaf just until combined—overmixing can make it dense. Refrigerate leftovers in a sealed container for up to 3 days; reheat in the oven at 325°F until warmed through. Freeze is yes: wrap slices tightly and freeze up to 2 months. For a lighter option, use 93% lean ground beef instead of regular ground beef to reduce fat while keeping the same bake time.