If you’re looking for the best meatloaf recipe ever, you just found it! My take on this classic is packed with flavor, turns out perfectly tender (never dry!), and has that irresistible, sticky-sweet glaze that takes it over the top.
If you need a great meatloaf recipe for a cozy Sunday dinner or an easy dish for a busy weeknight, this one is always a guaranteed winner!
Why you’ll love this recipe
- Ultimate comfort food: There’s just something about a classic meatloaf that feels like a warm hug on a plate. This one is incredibly juicy, full of rich, savory flavor, and smothered in the most irresistible, tangy-sweet glaze – it’s the kind of dinner that has everyone racing to the table.
- Foolproof and easy: This is a simple meatloaf recipe that actually works. No weird ingredients, no complicated steps – just tried-and-true, perfectly seasoned meatloaf that turns out amazing every single time. Even if you’ve had meatloaf disasters in the past, I promise this one will be your best rated meatloaf recipe yet!
- Kid-approved & picky-eater friendly: My kids aren’t shy about telling me when they don’t like something (any other moms get brutally honest dinner reviews?), but this is one they actually request. It’s flavorful without being too fancy, and that sticky glaze? Total game-changer for getting kids excited about dinner!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Ground beef & pork: I love using a mix of lean ground beef and ground pork because it adds extra juiciness and flavor. If you only have ground beef, that’s totally fine – just go for an 80/20 blend so your meatloaf stays nice and tender. Ground turkey can work too, but it will be a little drier, so I recommend adding an extra tablespoon of milk.
- Breadcrumbs & milk: Soaking the breadcrumbs in milk is the secret to a super moist, tender meatloaf. I use plain breadcrumbs, but panko works too (just let them soak a little longer). If you need a substitute, crushed saltine crackers or even oats can work in a pinch!
- The glaze: This sweet, tangy glaze is non-negotiable in my house. If you’re out of apple cider vinegar, white vinegar or even a little lemon juice can work. Not a fan of a sweet glaze? Cut back on the brown sugar or skip it altogether for a more savory topping.
- Onion: I highly recommend finely dicing the onion – nobody wants to bite into a huge chunk of onion in their meatloaf. If you have picky eaters, you can grate the onion instead for a smoother texture (or even sauté it first for a milder flavor). No fresh onion? Onion powder works – use about 1 teaspoon.
- Worcestershire sauce: This adds so much depth and umami to the meatloaf. If you don’t have it, soy sauce, balsamic vinegar, or even a little steak sauce can work in a pinch.
How to make the best meatloaf ever
Let’s make some seriously amazing meatloaf together! I’ll walk you through each step so you get that perfectly juicy, flavorful, tender-but-not-falling-apart meatloaf with that sticky-sweet glaze on top.
Trust me, once you make this, you’ll never go back to dry, bland meatloaf again!
1. Prep your workspace
First things first – preheat your oven to 350°F and line a rimmed baking sheet with parchment paper or aluminum foil.I highly recommend doing this because it makes cleanup so much easier (nobody wants to scrub a greasy pan at the end of the night).
2. Soak the breadcrumbs
In a large mixing bowl, combine 1 cup of breadcrumbs with ⅓ cup of milk.
Now, this might seem like a weird step, but this is the secret to a juicy meatloaf. The breadcrumbs act like little sponges, soaking up the milk and helping keep everything moist.
Let this sit for 5–10 minutes until the breadcrumbs have softened and absorbed all the liquid. If they still look dry, give them another minute or two.
3. Mix everything together (but don’t overdo it!)
To the breadcrumb mixture, add:
✔️ 2 pounds of ground meat (I love using a mix of beef and pork for extra flavor)
✔️ 1 medium onion, finely diced (or grated if you have onion-haters at home)
✔️ 2 tablespoons ketchup (adds moisture and just a little sweetness)
✔️ 2 large eggs (these hold everything together)
✔️ 2 teaspoons Worcestershire sauce (for that deep, savory flavor)
✔️ 2 tablespoons finely chopped parsley (adds freshness)
✔️ 1 teaspoon Dijon mustard (gives it just a little kick)
✔️ 1 teaspoon salt, ½ teaspoon paprika, ½ teaspoon black pepper (for perfect seasoning)
Now, here’s the important part: mix gently! I always use my hands (yes, it’s messy, but it’s the best way to get everything evenly mixed). Overmixing will make your meatloaf dense and tough, and nobody wants that.
Just combine everything until it sticks together – if you squeeze a little bit in your hand and it holds its shape, you’re good to go.
4. Shape the meatloaf
Take your meat mixture and gently shape it into a loaf right on your prepared baking sheet. I usually go for about 9 inches long and 4 inches wide – this keeps it evenly thick so it cooks properly.
Don’t press it down too much! If you compact it too much, it can get dense and dry. Just pat it into shape and smooth out any cracks.
5. Make the glaze
This glaze is what takes this meatloaf to the next level—it’s tangy, a little sweet, and caramelizes beautifully in the oven. In a small bowl, whisk together:
✔️ ¾ cup ketchup
✔️ 2 tablespoons brown sugar (or more if you love it sweeter)
✔️ 2 teaspoons apple cider vinegar (for that little bit of tang)
✔️ ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon salt, ⅛ teaspoon black pepper
Give it a good stir until smooth, and try not to taste-test too much – you need enough to coat the meatloaf!
6. Now get to baking (with glaze!)
Brush ⅓ of the glaze over the top and sides of the meatloaf, making sure it’s evenly coated. Pop it into the oven and bake at 350°F for 30 minutes.
After 30 minutes, take the meatloaf out and brush on another ⅓ of the glaze. This builds up layers of flavor and gives you that glossy, sticky coating. Put it back in the oven and bake for another 10 minutes.
7. Final glaze and finishing up
Now, for the last layer of glaze – go ahead and use up the rest of it! Once it’s brushed on, increase the oven temperature to 400°F and bake for another 10–15 minutes, or until the internal temperature reaches 160°F. This last blast of heat helps caramelize the glaze and gives it that gorgeous, deep red color.
Pro tip: If you don’t have a meat thermometer, you can check for doneness by inserting a knife into the center – if the juices run clear, it’s done! But I do highly recommend getting a food thermometer – it makes everything easier, from cooking meat perfectly to never making an overbaked cake again!
8. Let it rest (don’t skip this!) and serve
Once the meatloaf is out of the oven, let it rest for 10–15 minutes before slicing. This gives the juices time to redistribute so your meatloaf stays moist. If you cut into it too soon, all those delicious juices will just run out onto the pan.
Now comes the best part – time to eat! Slice your meatloaf into thick pieces and serve it up with your favorite sides. Don’t forget to drizzle some of the pan juices over the top for extra flavor!
And that’s it! A simple, easy meatloaf recipe that turns out amazing every single time. Once you try this, I guarantee it’ll be your best rated loaf ever. Let me know how it turns out! 😊
Top tips for recipe success
- Don’t skip soaking the breadcrumbs! This step is what makes the meatloaf super tender and juicy. If the breadcrumbs are still dry when you mix everything, your meatloaf might turn out tough. Let them sit in the milk for at least 5 minutes so they absorb all the liquid.
- Use a mix of meats for the best texture. I love combining lean ground beef and ground pork for extra flavor and moisture. If you only have ground beef, use an 80/20 blend – leaner meat can make the meatloaf dry.
- Mix gently! Overmixing the meat will make your meatloaf dense and tough. Use your hands or a fork to lightly combine everything – just enough so it holds together.
- Shape it evenly. When forming the loaf, make sure it’s the same thickness throughout so it cooks evenly. Avoid pressing it too firmly, or it can turn out too compact.
- Grate the onion if you want a smoother texture. If your kids (or anyone else at the table) don’t love big chunks of onion, grating it instead of dicing helps it blend into the meat. Bonus: it adds extra moisture!
- Layer the glaze for extra flavor. Brushing the glaze on in three stages (before baking, midway, and at the end) creates that perfect sticky, caramelized top.
- Use a meat thermometer. The best way to know your meatloaf is done? Check the internal temperature – it should be 160°F. If you don’t have a thermometer, slice a small section in the middle to check if it’s cooked through.
- Let it rest before slicing! This is a game-changer. If you cut into the meatloaf right away, all the juices will run out, making it dry. Give it 10–15 minutes to rest before serving.
Helpful recipe hints
Recipe variations
- Cheesy: I mean, who doesn’t love melty cheese? I like to mix 1 cup of shredded cheddar or mozzarella right into the meat mixture for extra gooey goodness. Or, if I’m feeling fancy, I’ll form two layers of meat and stuff the middle with cheese – because more cheese is always a good idea.
- Bacon-wrapped: If I really want to impress my family, I wrap the whole thing in bacon. The bacon gets crispy, adds amazing smoky flavor, and honestly, makes this feel like a total restaurant-level dinner.
- BBQ: Sometimes, I swap out the ketchup in the glaze for BBQ sauce, and let me tell you, it’s a game-changer. The smoky, tangy flavor pairs perfectly with mashed potatoes or baked beans – it’s like a backyard BBQ, but in meatloaf form.
- Italian-style: If I’m craving Italian food but don’t want to make lasagna, I add 1 teaspoon of Italian seasoning, ½ teaspoon of garlic powder, and ¼ teaspoon of red pepper flakes to the meat mixture. Then, I swap the ketchup glaze for marinara sauce and sprinkle a little Parmesan on top during the last 10 minutes of baking. So good!
- Mini meatloaves: When I need dinner to cook fast, I divide the meat mixture into muffin tins. These little guys bake in 20-25 minutes at 350°F and are perfect for meal prep or portioning out leftovers for school lunches. Plus, my kids think anything “mini” is way more fun to eat!
Storage tips
Make ahead: If I know I’ll be short on time, I prep the meatloaf ahead of time by mixing everything together, shaping it into a loaf, and covering it tightly with plastic wrap. It can sit in the fridge for up to 24 hours before baking.
Just let it sit at room temp for 15–20 minutes before popping it in the oven so it cooks evenly.
Storing leftovers: Leftover meatloaf? Best thing ever. I let it cool, then store slices in an airtight container in the fridge for up to 3 days.
To reheat, warm it in the microwave for 30-60 seconds or cover it with foil and heat in a 300°F oven until steaming hot all the way through.
Freezing cooked meatloaf: If I want to freeze leftovers, I slice the cooled meatloaf and wrap individual portions tightly in plastic wrap before placing them in a freezer bag. This way, I can grab a slice or two whenever I need an easy meal. They keep well in the freezer for up to 3 months!
To reheat, thaw overnight in the fridge and heat in the oven or microwave.
Freezing uncooked meatloaf: If I’m meal prepping, I assemble the meatloaf but don’t bake it. I wrap it tightly in plastic wrap and foil, then freeze it for up to 3 months.
When I’m ready to bake, I thaw it overnight in the fridge and bake as usual. If baking from frozen, I add an extra 20-30 minutes and check that the internal temp hits 160°F in the middle.
Serving ideas
- Classic Comfort Food Dinner: Serve the meatloaf with creamy mashed potatoes and sautéed green beans for the ultimate cozy, satisfying meal.
- Hearty Family Supper: Pair it with roasted broccoli and warm, fluffy dinner rolls. Because let’s be honest – dinner rolls are always a good idea.
- Busy Weeknight Special: Keep it simple with roasted carrots and a crisp side salad with homemade ranch dressing. It’s fresh, colorful, and light enough to balance out the hearty meatloaf while still making you feel like you cooked an actual meal.
- Cozy Fall-Inspired Dinner: Pair with mashed sweet potatoes and roasted Brussels sprouts for a slightly elevated twist. The sweet potatoes bring a little natural sweetness, while the Brussels sprouts add that perfect bit of crunch.
- Ultimate Comfort Combo: Let’s be real – meatloaf and mac and cheese is a match made in heaven. Because if you’re going all-in on comfort food, you might as well go all the way!
- Creative Leftover Remix: Turn leftover meatloaf into meatloaf sandwiches with toasted brioche buns, melty cheese, and a little extra glaze. Or crumble it up and use it in loaded baked potatoes with cheese, sour cream, and green onions. Leftover meatloaf tacos? Don’t knock it ‘til you try it.
More comfort food classics
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
The Best Meatloaf
Recipe details
Ingredients
Ingredients
- 1 cup breadcrumbs
- ⅓ cup milk
- 2 pounds 80/20 ground beef OR 1 pound lean ground beef and 1 pound ground pork
- 1 medium onion very finely diced (about 1 cup)
- 2 tablespoons ketchup
- 2 large eggs
- 2 teaspoons Worcestershire sauce
- 2 tablespoons finely chopped parsley
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon ground paprika
- ½ teaspoon ground black pepper
Glaze
- ¾ cup ketchup
- 2 tablespoons brown sugar or more to taste
- 2 teaspoons apple cider vinegar or to taste
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ⅛ tsp ground black pepper
Instructions
- Prep: Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare breadcrumbs: In a large mixing bowl, combine breadcrumbs and milk. Let mixture sit for 5–10 minutes until breadcrumbs absorb milk and soften.
- Combine ingredients: Add ground meat, finely diced onion, 2 tbsp ketchup, eggs, Worcestershire sauce, parsley, Dijon mustard, salt, paprika, and black pepper to breadcrumb mixture. Using clean hands, gently mix everything together until combined. Avoid overmixing to keep meatloaf tender. But ensure mixture sticks together to prevent crumbling.
- Shape meatloaf: Transfer meat mixture to prepared baking sheet. Shape into a free-form loaf about 9 inches long and 4 inches wide, ensuring it’s evenly thick throughout.
- Prepare glaze: In a small bowl, whisk together ⅔ cup ketchup, brown sugar, apple cider vinegar, garlic powder, onion powder, salt, and black pepper until smooth.
- Bake glaze: Brush ⅓ of glaze over meatloaf. Bake at 350°F for 30 minutes. Remove meatloaf from oven and brush another ⅓ of glaze over top and sides. Return to oven and bake for an additional 10 minutes.
- Final glazing: Remove meatloaf again, apply remaining glaze over top and sides, and increase oven temperature to 400°F. Bake for an additional 10–15 minutes or until internal temperature of meatloaf reaches 160°F.
- Rest and serve: Remove meatloaf from oven and let it rest on the baking sheet for 10–15 minutes to allow juices to redistribute. Slice and serve with your favorite sides, drizzling any pan juices over the top for extra flavor.
Notes
Ingredient notes
- Ground meat: A mix of lean ground beef and pork adds flavor and moisture. If using all beef, go for 80/20 to prevent dryness.
- Breadcrumbs: Panko, crushed saltines, or oats can be used as substitutes.
- Onion: Finely dice or grate for a smoother texture. No fresh onion? Use 1 tsp onion powder.
- Worcestershire sauce: Adds depth. Swap with soy sauce, balsamic vinegar, or steak sauce if needed.
- Glaze: Use BBQ sauce instead of ketchup for a smoky twist or reduce sugar for a less sweet version.
Recipe tips
- Don’t overmix! Overworking the meat makes it dense. Mix gently just until combined.
- Shape it evenly. A 9×4-inch loaf ensures even cooking. Don’t press it too firmly!
- Layer the glaze. Brushing it on three times builds flavor and gives a glossy finish.
- Use a meat thermometer. Cook to 160°F for best results. If you don’t have one, check for clear juices.
- Let it rest! 10–15 minutes after baking helps keep it juicy. Cutting too soon = dry meatloaf.
Storage tips
- Make ahead: Assemble, cover, and refrigerate up to 24 hours before baking. Let sit 15–20 minutes at room temp before cooking.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven at 300°F.
- Freezing cooked: Slice, wrap in plastic, place in freezer bags and freeze for up to 3 months. Thaw in the fridge before reheating.
- Freezing uncooked: Wrap tightly in plastic and foil or freezer bags, freeze up to 3 months. Thaw overnight in the fridge before baking, or bake from frozen with 20–30 extra minutes.
Jake says
also got this in my email last night and figured why not try it first time making meatloaf and it actually turned out SO good!! The steps were super easy to follow , really appreciate how thorough everything was. thx for such a great recipe
Nora says
So glad you liked the recipe, Jake! And yay for first time meatloaf success – I do try to provide any tips and hints needed for a recipe to come out great, so I’m glad you found it helpful!
Mark says
Saw this in my email and decided to make it on a whim. Turned out perfect! The glaze was amazing, and the meatloaf stayed nice and moist. saving this recipe!!!
Nora says
Wow Mark, that was quick! So happy to hear you enjoyed the meatloaf – it’s one of my all-time favorites!
Lisa says
Got this recipe in my email last night and had to try it best meatloaf I’ve ever made! So juicy and full of flavor. My whole family loved it—def making again!
Nora says
Lisa, I feel so honored you gave my humble meatloaf recipe a try! Glad to hear it was a hit!
emily says
so tasty the glaze made it next-level good
Nora says
So glad to hear it, Emily! The glaze is definitely a hit in my house, too!