The Best Meatloaf Recipe

Meatloaf is the ultimate comfort food—a warm, hearty, and flavorful main dish that never goes out of style. This classic version brings together simple pantry staples, fresh herbs, and a savory-sweet glaze to create a juicy, tender loaf that’s anything but ordinary. Whether you’re serving it for a cozy family dinner or meal prepping for the week ahead, this meatloaf delivers on both taste and texture.

What makes this recipe stand out is the balance of moisture and seasoning. Panko breadcrumbs and milk help keep the interior moist, while finely sautéed onions and garlic bring depth of flavor. A blend of ketchup, brown sugar, and vinegar creates a sticky, tangy glaze that caramelizes beautifully in the oven, giving you that signature finish meatloaf lovers crave. It’s versatile, easy to prepare, and ideal for customizing to suit your dietary needs or personal taste. With just a bit of prep and patience, you’ll have a meal that satisfies every time.

Why You’ll Love This Recipe

1. Super Moist and Tender – Panko, milk, and eggs keep it from drying out.
2. Rich, Tangy Glaze – A ketchup-based sauce caramelizes for sweet-savory perfection.
3. Easy Weeknight Meal – Simple steps and easy cleanup make it weeknight-friendly.
4. Great for Leftovers – Tastes even better the next day in sandwiches or reheated.
5. Customizable – Works with beef, turkey, chicken, or a meat blend.

Ingredients

For the Meatloaf:

• Ground beef (85% or 80% lean)
• Onion
• Olive oil
• Eggs
• Garlic
• Ketchup
• Fresh parsley
• Panko breadcrumbs (or gluten-free alternative)
• Milk
• Salt
• Italian seasoning
• Ground black pepper

For the Meatloaf Sauce:

• Ketchup
• White vinegar
• Brown sugar
• Garlic powder
• Onion powder

Variations

• Use a Meat Blend: Try half ground pork or turkey with the beef for added flavor.
• Add Veggies: Finely chopped carrots, bell peppers, or zucchini blend in easily.
• Make it Spicy: Add a dash of hot sauce or red pepper flakes to the glaze.
• Gluten-Free Version: Use gluten-free breadcrumbs and confirm all other ingredients are GF.
• Cheese-Stuffed: Insert a layer of shredded mozzarella or cheddar in the center of the loaf.

How to Make the Recipe

Step 1: Preheat and Prep

Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or foil for easy cleanup.

Step 2: Sauté the Onions

In a skillet over medium heat, add olive oil and chopped onion. Cook until golden and softened, about 5–7 minutes. Set aside to cool.

Step 3: Mix the Meatloaf

In a large mixing bowl, combine ground beef, sautéed onions, minced garlic, eggs, ketchup, parsley, breadcrumbs, milk, salt, Italian seasoning, and black pepper. Mix until just combined—avoid overmixing.

Step 4: Shape and Bake

Transfer the meat mixture to the prepared pan. Shape into a loaf approximately 8 inches long, 4 inches wide, and 3 inches high. Bake uncovered at 350°F for 40 minutes.

Step 5: Make the Glaze

In a small bowl, mix together ketchup, white vinegar, brown sugar, garlic powder, and onion powder until smooth.

Step 6: Glaze and Finish Baking

Spread the sauce over the partially baked meatloaf. Return to the oven and bake for another 20 minutes, or until the internal temperature reaches 160°F (71°C).

Step 7: Rest and Serve

Let the meatloaf rest for 10–15 minutes before slicing. This helps keep it moist and makes it easier to cut.

Tips for Making the Recipe

• Don’t overmix the meat, which can make it tough.
• Let the sautéed onions cool before adding to the mixture to avoid cooking the eggs.
• Use a meat thermometer to ensure perfect doneness at 160°F.
• Resting the meatloaf is crucial—it locks in juices and improves slicing.
• Use parchment or foil for an easy lift and mess-free cleanup.

How to Serve

Slice the meatloaf and serve hot alongside mashed potatoes, green beans, or roasted vegetables. It also pairs well with mac and cheese, coleslaw, or a crisp garden salad. For a fun twist, serve slices on sandwich buns with extra glaze for a meatloaf sandwich.

Make Ahead and Storage

Storing Leftovers

Store slices in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave.

Freezing

Wrap the fully cooked and cooled meatloaf tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat slices in a 300°F oven covered with foil, or microwave with a splash of water to keep them moist.

FAQs

1. Can I use lean ground beef?

Yes, but using 85% or 80% lean provides better moisture and flavor.

2. How do I know when meatloaf is done?

Use a meat thermometer—160°F is the safe internal temperature.

3. Can I make this ahead of time?

Yes, you can assemble the loaf a day in advance and bake it fresh.

4. What’s the best way to keep meatloaf from falling apart?

Use the right ratio of meat to binder (eggs, breadcrumbs) and avoid overmixing.

5. Can I bake it in a loaf pan?

Yes. Line the loaf pan with parchment and increase the oven temp to 375°F.

6. Can I double the recipe?

Yes, but shape into two loaves to ensure even cooking.

7. Is Panko necessary?

Panko gives a lighter texture, but regular breadcrumbs work too.

8. Can I skip the glaze?

You can, but the glaze adds a lot of flavor and keeps the top moist.

9. Why is my meatloaf dry?

Overcooking or using lean meat can cause dryness. Watch your time and temp closely.

10. What can I substitute for milk?

Try beef broth, water, or a non-dairy alternative like almond or oat milk.

Conclusion

This meatloaf recipe is a tried-and-true favorite that delivers every time—juicy, flavorful, and finished with a glossy, caramelized glaze that everyone will love. Whether you’re serving it fresh from the oven or enjoying leftovers in a sandwich, this dish brings classic comfort to any meal. Easy to prepare, customizable, and family-approved, it’s no wonder this meatloaf earns its title as “the best.”

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