There’s something undeniably comforting about a classic meatloaf, isn’t there? Growing up, my mom’s meatloaf was the star of many weeknight dinners, always warm and inviting with that crispy top and juicy center. I’ve tweaked her recipe over the years to make this meatloaf even better—juicier, more flavorful, and surprisingly easy to whip up. If you’re craving a homemade meatloaf that feels like a hug from the kitchen, you’re in the right place.
Let me tell you, this meatloaf isn’t your average dry loaf; it’s packed with secrets to keep it moist and delicious every time. In my experience, the right mix of ingredients and a few baking tips make all the difference. Whether you’re a meatloaf newbie or a seasoned home cook, this recipe will have you serving up slices that disappear fast. I’m excited to share it with you, complete with all the details to make your meatloaf a family favorite.
While you’re here, check out our creamy beef and shells for another ground beef hit, or try the cheesy ground beef pasta skillet for a quick twist on comfort food.
Key Takeaways:
- Classic meatloaf that’s juicy and flavorful, perfect for family dinners.
- Ready in under an hour, making it a great weeknight option.
- Rich, savory taste with a tangy glaze that elevates every bite.
- Use fresh herbs and don’t overmix for the best texture in your meatloaf.
- Store leftovers for easy meals throughout the week.
Why You’ll Adore This Meatloaf
Comfort in Every Slice: Nothing beats the nostalgia of a homemade meatloaf, and this one brings back those warm childhood memories with its hearty flavors. You’ll love how it fills the house with an irresistible aroma while baking. It’s the kind of dish that makes any meal feel special.
Simple Yet Impressive: We all have those busy days when cooking feels overwhelming, but this meatloaf comes together with pantry staples. I’ve made it countless times for guests, and it always gets rave reviews. Here’s the thing—it’s foolproof, even if you’re short on time.
Versatile for Any Occasion: This meatloaf shines at potlucks or casual gatherings, pairing beautifully with sides. What I find interesting is how adding a few veggies keeps it healthy without sacrificing taste. Your family will request this meatloaf again and again.
Budget-Friendly Family Pleaser: Ground beef is affordable, and this recipe stretches to feed a crowd. Let’s be honest, who doesn’t love a meal that’s both economical and delicious? I guarantee it’ll become a staple in your rotation.
Essential Ingredients for Meatloaf
Ground Beef: Opt for an 80/20 mix to ensure your meatloaf stays juicy without being too greasy. It forms the hearty base that soaks up all the seasonings beautifully. In my experience, fresh ground beef makes a world of difference in flavor and texture for this meatloaf.
Breadcrumbs: These act as a binder, helping the meatloaf hold its shape while adding a subtle crunch. I like using panko for lightness, but regular works too. They prevent the meatloaf from becoming dense and crumbly.
Onion and Garlic: Finely chopped, they infuse the meatloaf with savory depth that builds layers of flavor. Sautéing them first mellows their bite and enhances sweetness. This duo is key to making your meatloaf truly unforgettable.
How to Make Meatloaf
Prepare the Meat Mixture
Start by preheating your oven to 350°F and lining a baking sheet with foil for easy cleanup. In a large bowl, combine 2 pounds of ground beef with 1 cup of breadcrumbs, 2 beaten eggs, 1/2 cup of milk, and finely chopped onion and garlic. Mix gently with your hands until just combined—overmixing can make the meatloaf tough. Add salt, pepper, Worcestershire sauce, and herbs for that signature flavor punch. This step sets the foundation for a moist meatloaf every time.
Shape and Glaze
Now, transfer the mixture to the baking sheet and shape it into a loaf about 9 inches long, ensuring even thickness for uniform cooking. In a small bowl, whisk together ketchup, brown sugar, and mustard to create a tangy glaze. Brush half of it over the top and sides of the meatloaf, saving the rest for later. The glaze caramelizes beautifully, adding a sweet-savory crust that’s pure bliss. Slide it into the oven and bake for about 45 minutes, filling your kitchen with mouthwatering smells.
Bake and Rest
After the initial bake, apply the remaining glaze and continue cooking for another 15-20 minutes until the internal temperature reaches 160°F. Let your meatloaf rest for 10 minutes under foil—this allows juices to redistribute for the tenderest slices. In my experience, skipping the rest can lead to dry meatloaf, so patience pays off here. Slice and serve hot for the best experience.
Ingredients
- 2 pounds ground beef (80/20)
- 1 cup breadcrumbs
- 2 large eggs, beaten
- 1/2 cup milk
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup ketchup (divided)
- 1/4 cup brown sugar
- 2 tablespoons mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
Meatloaf Instructions
- Preheat oven to 350°F. Line a baking sheet with foil.
- In a large bowl, mix ground beef, breadcrumbs, eggs, milk, onion, garlic, Worcestershire, salt, pepper, and thyme until just combined.
- Shape into a 9-inch loaf on the baking sheet.
- Combine 1/4 cup ketchup, brown sugar, and mustard; brush half over the meatloaf.
- Bake for 45 minutes, then add remaining glaze and bake 15-20 more minutes until 160°F internal temperature.
- Rest for 10 minutes before slicing.
For more ground beef ideas, see our ground beef and broccoli recipe.
Pro Tips for the Best Meatloaf
Don’t Skip the Milk: Soaking breadcrumbs in milk keeps the meatloaf incredibly moist and tender.
Sauté Veggies First: This softens onions and garlic, blending flavors seamlessly into the loaf.
Use a Meat Thermometer: It ensures perfect doneness without overcooking your meatloaf.
You Must Know
- This meatloaf uses a classic glaze for that iconic sweet-tangy finish.
- Resting after baking is crucial for juicy slices.
- It’s naturally gluten-free if you swap breadcrumbs for oats.
- Pair it with mashed potatoes for the ultimate comfort meal.
How to Store Meatloaf
Once cooled, wrap your meatloaf tightly in plastic wrap or store in an airtight container; it keeps in the fridge for up to 4 days. For longer storage, freeze slices individually for up to 3 months—thaw overnight before reheating. Reheat in the oven at 350°F or microwave gently to maintain moisture.
Customizing Your Meatloaf
Swap ground beef for turkey in this meatloaf for a leaner version, or add shredded carrots and zucchini for extra veggies without changing the taste much. If you’re feeling adventurous, mix in some cheese or bacon bits for a loaded twist. Check out our easy low-carb turkey meatballs for more protein-packed ideas. These tweaks keep your meatloaf fresh and exciting.
What to Serve with Meatloaf
Mashed potatoes are a timeless side, creamy and perfect for soaking up the glaze. Add a fresh green salad or steamed broccoli for balance, and don’t forget dinner rolls to mop up every bit. For drinks, a crisp iced tea or red wine pairs wonderfully, making your meatloaf meal complete.
Meatloaf Recipe
This classic meatloaf recipe with a sweet and tangy glaze is easy to make and goes perfectly with my creamy mashed potatoes and roasted broccoli for a dinner everyone will love.
Timing
Recipe Details
Ingredients
- 01 2 lbs ground beef (85% or 80% lean)
- 02 1 med onion ((1 cup), finely chopped)
- 03 1 tsp olive oil
- 04 2 large eggs
- 05 3 garlic cloves (minced)
- 06 2 Tbsp ketchup
- 07 3 Tbsp fresh parsley (finely chopped)
- 08 3/4 cup Panko breadcrumbs (or gluten-free bread crumbs)
- 09 1/3 cup milk
- 10 1 tsp salt (or to taste)
- 11 1 tsp Italian seasoning
- 12 1/2 tsp ground black pepper
- 13 3/4 cup ketchup
- 14 1 ½ tsp white vinegar
- 15 2 Tbsp brown sugar
- 16 1/2 tsp garlic powder
- 17 1/2 tsp onion powder
Instructions
Prep - Line a rimmed baking sheet with parchment paper or foil for easier cleanup, and preheat oven to 350°F.
Sautee Onions - Set a medium skillet over medium heat. Add 1 tsp oil and chopped onion and saute, stirring occasionally, until softened and golden, about 5-7 minutes. Transfer to a plate to cool.
Make the Meatloaf Mixture - In a large bowl, add all of the meatloaf ingredients and mix just until well combined (your hands are your best tool for mixing - put on disposable gloves if you want to).
Shape Meatloaf and Bake - Add meat to the pan and shape it into a meatloaf about 8 inches long, 4 inches wide, and 3 inches tall. Bake uncovered at 350˚F for 40 minutes.
Make the Sauce - In a small bowl, add the sauce ingredients and stir to combine.
Add the Glaze - Spread the sauce over the Meatloaf, then return to the oven and bake an additional 20 minutes or until the internal temperature is 160˚F on an instant-read thermometer. Rest the meatloaf for 10-15 minutes before serving and it will be much easier to slice.
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NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Meatloaf
Can I make Meatloaf ahead of time?
Absolutely, prepare the meatloaf mixture and shape it up to 24 hours in advance, then refrigerate covered. Bake when ready, or even assemble and freeze for up to a month. This makes weeknight dinners a breeze.
How long does Meatloaf last in the fridge?
Your baked meatloaf stays fresh for 3-4 days when stored properly in the fridge. Always reheat to 165°F for safety. Leftovers make great sandwiches too.
Can I use ground turkey for Meatloaf?
Yes, ground turkey works great as a lighter alternative—just add extra moisture like more milk or an apple for juiciness. It bakes similarly and tastes fantastic.
What’s the best way to keep Meatloaf moist?
Incorporate milk-soaked breadcrumbs and avoid overmixing the meatloaf to retain tenderness. Baking at the right temperature and resting afterward also helps lock in juices.
Is Meatloaf freezer-friendly?
Definitely; wrap unbaked or baked meatloaf tightly and freeze for 2-3 months. Thaw in the fridge before cooking or reheating for best results.
How do I make a gluten-free Meatloaf?
Substitute breadcrumbs with gluten-free oats or almond flour in your meatloaf— it holds together just as well. Check labels on Worcestershire sauce too, as some contain gluten.
Can I add vegetables to Meatloaf?
Yes, finely grate carrots, zucchini, or bell peppers into the mix for hidden nutrition. They add moisture and sweetness without overpowering the flavors.
Why is my Meatloaf dry?
Often it’s from using lean meat or overbaking—opt for 80/20 beef and use a thermometer. For more tips, try our old-fashioned goulash which shares similar ground beef techniques.
Final Thoughts
This meatloaf recipe has been a game-changer in my kitchen, delivering comfort and flavor with minimal fuss. I hope you give it a try and make it your own—your taste buds will thank you. Tag us in your creations; we’d love to see your delicious meatloaf!