The Best Meatloaf
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!
Servings: 8 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.
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 9x4-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.