Alton Brown Meatloaf Recipe

This Alton Brown Meatloaf recipe is a juicy and tender dinner, which includes aromatic sautéed onions and a sweet brown sugar glaze. It’s a classic family favorite, ready in about 1 hour and 15 minutes.

Alton Brown Meatloaf Ingredients

For the Meatloaf

• 2 lbs ground beef (85% or 80% lean)
• 1 medium onion (1 cup), finely chopped
• 1 tsp olive oil
• 2 large eggs
• 3 garlic cloves, minced
• 2 tbsp ketchup
• 3 tbsp fresh parsley, finely chopped
• ¾ cup Panko breadcrumbs (or gluten-free breadcrumbs)
• ⅓ cup milk
• 1 tsp salt (or to taste)
• 1 tsp Italian seasoning
• ½ tsp ground black pepper

For the Meatloaf Sauce

• ¾ cup ketchup
• 1 ½ tsp white vinegar
• 2 tbsp brown sugar
• ½ tsp garlic powder
• ½ tsp onion powder

How To Make Alton Brown Meatloaf

1. Prep the oven and pan: Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or aluminum foil for easier cleanup.
2. Sauté the onions: Set a medium skillet over medium heat. Add 1 teaspoon of olive oil and the chopped onion. Sauté, stirring occasionally, for about 5–7 minutes until the onions are softened and golden. Transfer them to a plate to cool slightly.
3. Make the meatloaf mixture: In a large bowl, combine the ground beef, cooled sautéed onions, eggs, minced garlic, 2 tablespoons of ketchup, parsley, Panko breadcrumbs, milk, salt, Italian seasoning, and black pepper. Mix gently with your hands just until well combined.
4. Shape the loaf: Transfer the meat mixture to the prepared baking sheet. Gently shape it into a loaf approximately 8 inches long, 4 inches wide, and 3 inches tall.
5. Bake the meatloaf: Bake the meatloaf uncovered in the preheated 350°F oven for 40 minutes.
6. Make the sauce: While the meatloaf bakes, whisk together the ¾ cup ketchup, white vinegar, brown sugar, garlic powder, and onion powder in a small bowl until smooth.
7. Add the glaze: Remove the meatloaf from the oven after 40 minutes. Spread the sauce generously over the top and sides of the meatloaf. Return it to the oven and bake for an additional 20 minutes, or until the internal temperature reaches 160°F on an instant-read thermometer.
8. Rest and serve: Remove the meatloaf from the oven and let it rest for 10–15 minutes before serving. This allows the juices to redistribute, making it much easier to slice without crumbling.

Recipe Tips

• Don’t overmix: Use a light hand when mixing the meat and ingredients. Overmixing compacts the meat proteins, resulting in a dense, tough loaf rather than a tender one.
• Sautéing is key: Do not skip sautéing the onions. Raw onions release too much water during baking and won’t cook through fully, whereas sautéed onions add sweetness and ensure a consistent texture.
• Why free-form? Baking the meatloaf on a sheet pan rather than in a loaf pan creates a beautiful caramelized crust on all sides and allows the grease to drain away from the meat.
• Checking doneness: Using a meat thermometer is the only way to guarantee safety and prevent dryness. Pull it exactly at 160°F.

What To Serve With Alton Brown Meatloaf

This savory main pairs perfectly with classic American sides.

• Mashed Potatoes: The creamy texture complements the glaze.
• Roasted Asparagus: A fresh, crisp green side.
• Glazed Carrots: Enhances the sweetness of the meatloaf sauce.
• Macaroni and Cheese: For the ultimate comfort meal.

How To Store Alton Brown Meatloaf

• Refrigerate: Store leftover slices in an airtight container in the refrigerator for up to 3–4 days.
• Freeze: Wrap cooked slices individually in plastic wrap and foil, then place in a freezer bag. Freeze for up to 3 months.
• Reheat: Reheat slices in a skillet with a splash of water, or in the microwave covered with a damp paper towel to prevent drying out.

Alton Brown Meatloaf Nutrition Facts

• Calories: 350kcal
• Protein: 28g
• Carbohydrates: 18g
• Fat: 18g
• Saturates: 7g
• Sugar: 10g
• Salt: 1.2g

Nutrition information is estimated per serving (based on 8 servings).

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