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Joanna Gaines' Meatloaf

Joanna Gaines meatloaf is a farmhouse-style meatloaf with a burnished, caramelized ketchup-brown sugar glaze. Bake until the glaze turns dark and shiny, then rest for clean slices and a moist, classic meatloaf crumb.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef Use 80/20 for best moisture.
  • 0.67 cup seasoned breadcrumbs Breadcrumbs help hold the loaf together.
  • 2 eggs Bind and add richness.
  • 0.5 cup whole milk Soaks breadcrumbs for tenderness.
  • 1 small onion, finely diced Dice very small so it blends in.
  • 3 cloves garlic, minced Minced garlic disperses flavor evenly.
  • 2 tbsp Worcestershire sauce Adds savory depth.
  • 1 tsp dried Italian seasoning Herb seasoning for a classic profile.
  • 1 tsp garlic powder Boosts garlic flavor.
  • 1 salt and pepper to taste Season the mixture well.
Glaze
  • 0.5 cup ketchup Creates the caramelized top.
  • 2 tbsp brown sugar Sweetens and browns the glaze.
  • 1 tbsp Dijon mustard Tang balances sweetness.
  • 1 tsp Worcestershire Deepens the glaze flavor.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and shape the loaf
  1. Preheat oven to 350°F and grease a 9x5 loaf pan until lightly coated, leaving no dry spots along the edges.
  2. In a large mixing bowl, combine ground beef, seasoned breadcrumbs, eggs, whole milk, onion, garlic, Worcestershire sauce, dried Italian seasoning, garlic powder, salt, and pepper until just mixed, stopping as soon as everything looks evenly combined.
  3. Transfer the mixture to the loaf pan and smooth the top into an even layer so the glaze can bake uniformly.
Add glaze and bake
  1. Mix the glaze ingredients, then spread half over the meatloaf so the top is fully covered with an even layer.
  2. Bake 55 minutes at 350°F; after 55 minutes, the meatloaf should be set and the glaze starting to look thicker and darker.
  3. Spread the remaining glaze over the meatloaf, then bake 15 more minutes at 350°F until the internal temperature reaches 160°F and the glaze is deeply caramelized and shiny.
Rest and slice
  1. Rest 10 minutes before slicing to let juices redistribute, so each slice holds together and the top glaze sets.

Notes

Pro tip: pack the meat mixture gently—overmixing can make it dense. Store covered in the refrigerator up to 3-4 days; reheat slices in the oven or microwave until hot. Freeze up to 2 months (freeze sliced or whole, wrapped well) for best texture. For a lighter option, use ground turkey in the same ratio and check for doneness at 160°F to keep it moist.