Joanna Gaines Meatloaf Recipe

This Joanna Gaines Meatloaf Recipe combines juicy ground beef and sweet sautéed onions for a melt-in-your-mouth texture that redefines comfort food. Topped with a sticky, tangy brown sugar glaze, it’s a nostalgic and heartwarming dinner your family will crave.

Joanna Gaines Meatloaf Ingredients

The Meatloaf Base:

• 2 lbs Ground Beef: Use 80% or 85% lean. A little fat is essential for a moist loaf that doesn’t dry out.
• 1 medium Onion: Finely chopped and sautéed to add sweetness and remove the raw bite.
• 3/4 cup Panko breadcrumbs: Japanese-style crumbs create a lighter texture than dense traditional breadcrumbs.
• 1/3 cup Milk: Hydrates the breadcrumbs to keep the meat tender.
• 2 Large Eggs: The binder that holds the slice together.
• Flavor Boosters: 3 cloves garlic (minced), 2 tbsp ketchup, 3 tbsp fresh parsley, 1 tsp Italian seasoning, salt, and pepper.

The Tangy Glaze:

• 3/4 cup Ketchup: The tomato base.
• 2 tbsp Brown Sugar: For caramelization and sticky sweetness.
• 1 ½ tsp White Vinegar: Cuts the sugar with a sharp zing.
• Spices: 1/2 tsp garlic powder and 1/2 tsp onion powder for savory depth.

How To Make Joanna Gaines Meatloaf

1. Prep and Sauté: Preheat your oven to 350°F (175°C) and line a rimmed baking sheet with foil or parchment paper. Heat a teaspoon of olive oil in a skillet over medium heat. Sauté the chopped onion for 5-7 minutes until soft, translucent, and golden. Transfer them to a plate to cool slightly—adding hot onions to raw eggs can scramble them.
2. Mix the Base: In a large mixing bowl, combine the ground beef, cooled onions, Panko, milk, eggs, garlic, ketchup, parsley, Italian seasoning, salt, and pepper.
3. Gentle Hands: Using your hands (gloves help!), mix the ingredients just until combined. Crucial Step: Stop mixing the moment you see the ingredients are incorporated. Overworking the protein strands will result in a tough, rubbery brick rather than a tender loaf.
4. Shape the Loaf: Turn the mixture onto the prepared baking sheet. Using your hands, shape it into a rectangular loaf approximately 8 inches long, 4 inches wide, and 3 inches tall. Baking it “free-form” on a sheet allows the heat to circulate evenly and creates more surface area for the delicious glaze.
5. First Bake: Bake the meatloaf uncovered for 40 minutes. It will start to brown and set.
6. Make the Glaze: While the meat bakes, whisk together the ketchup, brown sugar, vinegar, garlic powder, and onion powder in a small bowl until smooth.
7. Glaze and Finish: Remove the meatloaf from the oven. Spread the sauce generously over the top and sides. Return it to the oven for an additional 20 minutes. The glaze will thicken and become sticky, and the internal temperature should reach 160°F.
8. Rest and Serve: Let the meatloaf rest on the pan for 10-15 minutes before slicing. This allows the juices to redistribute so they don’t run out onto the cutting board.

Recipe Tips

• Why Sauté the Onions? Many recipes skip this, but raw onions release water and crunch in a way that disrupts the texture. Sautéing them adds a mellow, sweet flavor profile that permeates the meat.
• The “Panade” Effect: Allowing the Panko to soak up the milk and eggs creates a “panade.” This starch-liquid mixture prevents the protein fibers in the beef from shrinking and tightening, guaranteeing a tender bite.
• Free-Form vs. Loaf Pan: While you can use a loaf pan (increase temp to 375°F), baking it free-form on a sheet pan produces a better crust and prevents the meatloaf from steaming in its own grease.
• Don’t Overmix: I cannot stress this enough. Treat the meat like delicate pastry dough. Light handling equals a light texture.

What To Serve With Meatloaf

• Creamy Mashed Potatoes: The sauce from the meatloaf acts as a perfect gravy substitute.
• Garlic Green Beans: Bright, crisp veggies cut through the savory richness of the beef.
• Macaroni and Cheese: For the ultimate comfort food plate.
• Glazed Carrots: The sweetness of carrots mirrors the brown sugar glaze.

How To Store Meatloaf

• Refrigerate: Wrap leftovers tightly in foil or store in an airtight container for up to 3-4 days. Cold meatloaf sandwiches are a delicacy on day two.
• Reheat: Reheat slices in a skillet over medium heat to get a crispy edge, or warm gently in the oven. Microwaving can make the texture rubbery.
• Freeze: Wrap the cooked, cooled loaf (or individual slices) in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Joanna Gaines Meatloaf Nutrition Facts

• Calories: 338 kcal
• Fat: 19g
• Carbohydrates: 17g
• Protein: 24g
• Sugar: 8g

Nutrition information is estimated per serving.

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