Best Homemade Meatloaf Recipe – Juicy, Classic Comfort Food

A well-made homemade meatloaf is the kind of recipe that generations pass down—simple, satisfying, and packed with flavor. This version is everything a great meatloaf should be: juicy on the inside, caramelized on the outside, with a sweet and tangy glaze that brings it all together.

Ground beef, breadcrumbs, aromatics, and a handful of pantry staples create a comforting dish that’s hearty enough for Sunday dinner but easy enough for a busy weeknight. Serve it with mashed potatoes, roasted vegetables, or green beans for a true classic American meal that never goes out of style.

What makes this meatloaf special? It holds together perfectly without being dense, stays moist without falling apart, and carries bold flavor in every bite.

Ingredients Overview

Ground Beef

• 80/20 ground beef is ideal—it has enough fat for moisture but won’t turn greasy.

• You can mix in ground pork or veal for a softer texture and richer flavor.

Breadcrumbs

• Plain or Italian-style breadcrumbs bind the loaf and absorb moisture for tenderness.

• Panko gives a lighter texture; crushed crackers can be used in a pinch.

Eggs

• Two large eggs act as the glue, holding the meatloaf together while adding richness.

Milk

• Helps hydrate the breadcrumbs and contributes to a tender, moist interior.

Onion & Garlic

• Finely chopped onion and minced garlic add depth. Sautéing them before mixing ensures they’re soft and sweet, not sharp or raw.

Worcestershire Sauce

• Adds an unmistakable umami punch that sets great meatloaf apart.

Dijon Mustard or Yellow Mustard

• A spoonful adds brightness and a tangy backbone to balance the richness of the beef.

Ketchup

• Both inside the mix and on top as a glaze, ketchup adds sweetness and acidity.

• You can substitute BBQ sauce or tomato paste for variation.

Glaze

• A mix of ketchup, brown sugar, and vinegar is brushed on top and caramelizes during baking, giving that sticky-sweet crust everyone loves.

Seasonings

• Salt, black pepper, dried thyme, paprika, and parsley round out the flavor profile.

Step-by-Step Instructions

1. Sauté the aromatics
   Heat a skillet over medium heat. Add a bit of oil, then sauté the chopped onion for 5–6 minutes until soft and translucent. Add garlic and cook for 30 seconds more. Let cool slightly.

2. Preheat oven
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment or foil, or prepare a loaf pan with a light coating of nonstick spray.

3. Prepare the meat mixture
   In a large bowl, mix:

   • 2 lbs ground beef

   • ¾ cup breadcrumbs

   • ½ cup milk

   • 2 large eggs

   • Cooked onion and garlic

   • 2 tbsp ketchup

   • 1 tbsp Worcestershire sauce

   • 1 tsp Dijon mustard

   • 1 tsp salt

   • ½ tsp black pepper

   • ½ tsp dried thyme

   • 1 tsp paprika

   • 2 tbsp chopped parsley

   Use your hands or a fork to gently mix until just combined. Don’t overmix—this can lead to a tough texture.

4. Shape the loaf
   Transfer mixture to the baking sheet or loaf pan. Shape into a smooth, even loaf, about 8 inches long. Flatten the top slightly for more even cooking.

5. Make the glaze
   In a small bowl, whisk:

   • ½ cup ketchup

   • 2 tbsp brown sugar

   • 1 tbsp apple cider vinegar

   Spread half of the glaze over the top of the meatloaf before baking.

6. Bake
   Bake uncovered for 45 minutes. Remove from oven, spread the remaining glaze on top, and return to bake for another 15–20 minutes until the internal temperature reaches 160°F (71°C).

7. Rest and slice
   Let the meatloaf rest for 10 minutes before slicing. This allows juices to redistribute and helps slices hold together.

Tips, Variations & Substitutions

• Use a meat thermometer to avoid guessing. Overcooked meatloaf dries out quickly.

• Mix in shredded carrot or zucchini for added moisture and nutrition.

• For a smokier flavor, use BBQ sauce in place of ketchup in both the mix and glaze.

• Leftovers are delicious in sandwiches or crumbled into pasta sauces.

• For gluten-free, use certified gluten-free breadcrumbs or oats.

Additions:

• Shredded cheddar or mozzarella inside the loaf for a cheesy center

• Fresh herbs like basil or rosemary for variation

• A layer of sautéed mushrooms in the middle for a savory twist

Serving Ideas & Occasions

This meatloaf is a dinner table classic. Pair it with:

• Creamy mashed potatoes

• Garlic green beans

• Roasted root vegetables

• A crisp green salad with vinaigrette

Perfect for:

• Weeknight dinners

• Sunday family meals

• Comfort food cravings

• Meal prepping (freezes beautifully!)

The rich glaze, juicy interior, and familiar flavors make it a go-to dish that never disappoints.

Nutritional & Health Notes

A slice of homemade meatloaf offers a good source of protein, iron, and B vitamins, especially when using lean beef.

To make it more health-conscious:

• Use leaner meat (85% lean) and reduce sugar in the glaze

• Add finely chopped veggies like mushrooms, spinach, or bell peppers to bulk it up with fiber

• Serve with light sides like steamed greens or roasted cauliflower

Portion control helps keep it part of a balanced meal.

FAQs

Q1: Can I make meatloaf ahead of time?

A1: Yes! Prepare the meatloaf mixture and shape it, then cover and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before baking.

Q2: Why does my meatloaf fall apart?

A2: It’s often due to not enough binding agents (eggs and breadcrumbs) or slicing too soon. Letting the loaf rest helps it firm up for clean slices.

Q3: Can I freeze cooked or uncooked meatloaf?

A3: Yes. Wrap uncooked meatloaf tightly in plastic and foil, freeze for up to 3 months. Thaw in the fridge overnight before baking. Cooked meatloaf can also be sliced and frozen individually.

Q4: What’s the best meat mixture?

A4: A combo of beef and pork (or veal) adds tenderness and richness. A 50/50 mix is common in traditional recipes for better flavor.

Q5: Should I use a loaf pan or bake free-form?

A5: Both work. A loaf pan yields a tighter, more uniform shape. Baking free-form on a sheet pan allows for better caramelization and more surface area for glaze.

Q6: Can I use oats instead of breadcrumbs?

A6: Yes, rolled oats are a great alternative. Use the same amount as breadcrumbs. They add texture and are ideal for gluten-free versions.

Q7: How do I know when meatloaf is done?

A7: Use an instant-read thermometer. The center should register 160°F (71°C). Visual signs like bubbling juices and a browned top also help.

Print