The secret in this classic juicy meatloaf recipe is in the tangy and savory sauce added to the meatloaf as it bakes as well as for serving. The results are juicy, tender, and moist – the perfect weeknight dinner.
Preheat oven to 350F, with rack on middle position. Place large pan of water on lower rack underneath.
In a large heavy saucepan, saute onion and garlic in olive oil until soft. Add a pinch of kosher salt, pinch of pepper, and the thyme. Saute 30 seconds more, and transfer to large bowl.
Add 1 tsp kosher salt, 1 tsp black pepper, Worcestershire sauce, eggs, beef broth, and bread crumbs. Whisk by hand to combine ingredients. Add ground beef and stir with wooden spoon until fully combined.
Form beef mixture into a loaf (roughly 2x5x8) in a large baking dish or meatloaf pan dish.
In a bowl, combine brown sugar, coarse mustard, and ketchup. Spoon about a quarter of this sauce into a small bowl and brush sauce evenly over the meatloaf.
Bake about 50 minutes. Brush another quarter of the sauce onto meatloaf and bake 10 more minutes or until meatloaf is cooked through.
Let meatloaf sit at room temp about 10 minutes before cutting into it. Serve with remaining sauce.
Always use a large heavy saucepan to sauté your onions and garlic. This will ensure that the heat is distributed evenly and prevent the ingredients from burning.
Use seasoned or plain bread crumbs of your choice for the meatloaf. Seasoned bread crumbs will provide an extra bit of flavor.
Let the meatloaf sit at room temperature for about 10 minutes before cutting into it. This will allow the juices to be redistributed, making the meatloaf juicier.
Feel free to double the sauce, if you love extra sauce for serving.
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