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Joanna Gaines' Meatloaf

Joanna Gaines meatloaf is a classic farmhouse-style loaf topped with a caramelized ketchup, brown sugar, Dijon, and Worcestershire glaze. Bake until deeply caramelized on top and juicy inside, then rest so each slice cuts clean.
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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: 480
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef Use 80/20 for best moisture.
  • 0.67 cup seasoned breadcrumbs Seasoned adds flavor; no need for extra.
  • 2 eggs
  • 0.5 cup whole milk
  • 1 onion Small onion, finely diced.
  • 3 clove garlic Minced.
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried Italian seasoning
  • 1 tsp garlic powder
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
Glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Combine ground beef, seasoned breadcrumbs, eggs, whole milk, onion, garlic, Worcestershire sauce, dried Italian seasoning, garlic powder, salt, and pepper until just mixed.
  3. Transfer the mixture to the loaf pan and smooth the top.
Glaze and bake
  1. Mix ketchup, brown sugar, Dijon mustard, and Worcestershire, then spread half over the meatloaf.
  2. Bake for 55 minutes, then spread the remaining glaze over the top.
  3. Bake 15 more minutes until the internal temperature reaches 160°F and the glaze is deeply caramelized with a dark, shiny finish.
Rest and serve
  1. Rest the meatloaf for 10 minutes before slicing and serving.

Notes

Pro tip: mix just until combined—overmixing makes a dense loaf. Refrigerate leftovers in an airtight container up to 3 days; reheat slices in a 325°F oven until warmed through. Freezing works well for up to 2 months; thaw in the fridge overnight. For a lower-fat swap, use lean ground beef (90/10) and consider adding 1 extra tablespoon milk to keep the texture tender.