This is my go-to meatloaf. It’s tender, juicy, never dry—and that sticky, tangy glaze on top? Absolute perfection. It’s comfort food at its best, and the kind of meal that always gets rave reviews at my house.
Why I make my meatloaf this way
What makes my meatloaf different? My recipe is juicy without being mushy, firm enough to slice, and full of bold, savory flavor. The secret? A few strategic upgrades to the classic method and layering flavor every step of the way:
- Soaked breadcrumbs keep the meatloaf tender and juicy. This is the one step you absolutely shouldn’t skip.
- A mix of beef and pork adds flavor and moisture. If you only have beef, go with 80/20 for best results.
- The glaze goes on in layers so it caramelizes and builds flavor as it bakes.
- Finely diced or grated onion melts into the mixture for a smoother texture—no harsh chunks.
- Everything is seasoned just right—from the meat to the glaze, it’s well balanced and flavorful.
This is the recipe I serve to picky eaters, to guests, or when I just need a guaranteed win at the dinner table. It always delivers!
Printable recipe
This classic meatloaf recipe is packed with flavor, perfectly tender, and smothered in the best sweet and tangy glaze. It’s a no-fuss, family-approved dinner that turns out great every single time!
Yields: slices
Ingredients
Meatloaf
- 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.
Tried this?Let me know how you liked it!
My tips for the BEST meatloaf
- 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.
- Mix gently and shape evenly! 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. 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.
- 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.
What ingredients I like to use (and why)
- Ground meat: I always use a mix of beef and pork—usually a 1:1 ratio. Pork adds moisture and richness; beef gives structure. If using all beef, 80/20 is ideal. Ground turkey works, but it’s leaner—add a splash more milk to help.
- Breadcrumbs + milk: Soaked breadcrumbs create the panade that keeps the loaf tender. Panko works too—just soak it longer. In a pinch, crushed saltines or oats also work.
- Onion: Grated or very finely diced. This keeps the texture smooth and avoids large chunks. If your kids (or anyone else at the table) don’t love chunks of onion, grating it instead of dicing helps it blend into the meat. Bonus: it adds extra moisture! You can also sauté it for a sweeter flavor, but I usually go raw for ease.
- The glaze: It’s a mix of ketchup, brown sugar, and apple cider vinegar. It’s sweet, tangy, and goes on in three layers for that caramelized finish. You can swap in BBQ sauce for a smoky twist if you like.
How to store leftovers
- Make ahead: If I know I’ll be short on time, I mix and shape the meatloaf ahead of time, then cover it tightly and refrigerate for up to 24 hours. Before baking, let it sit at room temp for 15–20 minutes so it cooks evenly.
- Storing leftovers: Leftover meatloaf is one of my favorite things. Let it cool completely, then store slices in an airtight container in the fridge for up to 3 days. To reheat, pop a slice in the microwave for 30–60 seconds or warm it in a 300°F oven, covered with foil.
- Freezing cooked meatloaf: If you want to freeze leftovers, slice the cooled meatloaf and wrap individual portions tightly in plastic wrap before sealing them in a freezer bag. They keep well for up to 3 months. Thaw overnight in the fridge, then reheat in the oven or microwave.
- Freezing uncooked meatloaf: Assemble but don’t bake. Wrap well and freeze for up to 3 months. Thaw in the fridge before baking, or bake from frozen—just add 20–30 minutes and check that it hits 160°F in the center.
Meatloaf serving ideas!
- Classic Comfort Food Dinner: Serve the meatloaf with creamy mashed potatoes and sautéed green beans for the ultimate cozy, satisfying meal.
- 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.
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!