Old-Fashioned Meatloaf

A good meatloaf is the quintessential comfort food, so it pairs perfectly with all the classic homestyle sides.


For the Meatloaf:
2 lbs ground beef 85% lean
1 cup Italian breadcrumbs
2 large eggs
1/2 cup heavy cream
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
1/2 medium yellow onion diced
1 red bell pepper diced
For the Glaze:
1/4 cup tomato sauce
1/4 cup BBQ sauce
1 tbsp brown sugar optional
1 tsp Worcestershire sauce optional


Preheat oven to 350°F. Lightly grease a 9×5 inch loaf pan with nonstick spray.
In a large bowl, use a fork to gently mix together the ground beef, breadcrumbs, eggs, heavy cream, garlic powder, salt and pepper until just combined. Don’t overmix.
Heat the olive oil in a skillet over medium heat. Add the diced onion and bell pepper and sauté for 5 minutes until softened. Let cool slightly.
Add the cooked veggie mixture to the meat mixture and gently fold everything together until just incorporated, being careful not to overmix.
Transfer the meatloaf mixture to the prepared loaf pan and use your hands to lightly shape and flatten it into an even loaf shape. Don’t compact it too tightly.
In a small bowl, stir together the tomato sauce, BBQ sauce, brown sugar (if using) and worcestershire sauce (if using) until combined.
Pour the tomato-BBQ glaze evenly over the top of the meatloaf and use a spoon to spread it in a thin layer.
Bake for 55-60 minutes, until the internal temperature reaches 160°F in the center when checked with a meat thermometer.
Remove from oven and let rest for 10 minutes before slicing and serving. This allows the juices to reincorporate.
Serve meatloaf warm with your favorite classic sides like mashed potatoes, mac and cheese, glazed carrots, etc. Enjoy leftovers in sandwiches the next day!


For extra moisture and richness in very lean beef, add an additional egg yolk.
Let the meatloaf rest for 10 mins before slicing so it holds together nicely.
Leftovers keep for 4-5 days refrigerated or can be frozen for up to 4 months.