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There’s something incredibly comforting about a classic meatloaf, isn’t there? Growing up, my mom’s meatloaf was the highlight of our weeknight dinners—juicy, flavorful, and always paired with creamy mashed potatoes. If you’ve ever wondered how to make meatloaf that’s not dry or bland, you’re in the right place. This homemade meatloaf recipe has been my go-to for years, and I can’t wait to share it with you.
Let me tell you, this meatloaf isn’t your average loaf. It’s packed with savory seasonings and a tangy glaze that keeps everyone coming back for seconds. In my experience, the key is in the simple ingredients and a few pro tips that I’ll reveal later. Whether you’re cooking for a family or just treating yourself, this easy meatloaf will become a staple in your kitchen.
I’ve tweaked this recipe over time to perfection, drawing inspiration from comforting dishes like our creamy beef and shells for that rich flavor profile. And if you’re into ground beef magic, check out this Korean ground beef bowl for another quick win. Now, let’s dive into why you’ll love making this delicious meatloaf!
Key Takeaways:
- Classic meatloaf that’s moist and flavorful, perfect for family dinners.
- Ready in under an hour with minimal prep time.
- Rich, savory taste with a sweet and tangy glaze on top.
- Use fresh ingredients and don’t overmix for the best meatloaf texture.
- Store leftovers in the fridge for up to 4 days or freeze for easy meals.
Why You’ll Adore This Meatloaf
Comfort Food Classic: Nothing beats the nostalgia of a homemade meatloaf on a chilly evening. It’s hearty, satisfying, and reminds me of home-cooked meals from childhood. You’ll find yourself craving this meatloaf again and again.
Quick and Easy Prep: I love how this recipe comes together in just minutes—mix, shape, and bake. No fancy equipment needed, making it ideal for busy weeknights. Here’s the thing: you can have dinner on the table without the stress.
Flavor Explosion: The blend of herbs, onions, and that irresistible ketchup glaze takes this meatloaf to the next level. It’s juicy inside with a slightly crispy edge. What I find interesting is how simple tweaks can elevate the taste so much.
Versatile for Any Meal: Serve your meatloaf warm for dinner or slice it cold for sandwiches. It’s forgiving and adapts to your mood. Let’s be honest, who wouldn’t love a recipe this flexible?
Essential Ingredients for Meatloaf
Ground Beef: Opt for an 80/20 lean-to-fat ratio for the juiciest meatloaf—too lean, and it dries out. This is the heart of your meatloaf, providing that rich, beefy flavor we all crave. In my experience, fresh ground beef makes all the difference in texture and taste. Don’t skimp here; it’s worth it for the perfect loaf.
Breadcrumbs: These act as a binder, soaking up moisture to keep the meatloaf tender. I use plain breadcrumbs, but panko works for a lighter crumb. They help distribute flavors evenly throughout the mixture. Mix them with milk first for extra softness.
Onion and Garlic: Finely chopped, they add a subtle sweetness and depth to the meatloaf. Sautéing them briefly mellows the sharpness. This duo is crucial for building layers of flavor in your homemade meatloaf. Fresh is always best to avoid any bitterness.
How to Make Meatloaf
Prep the Meat Mixture
Start by preheating your oven to 350°F and lining a baking sheet with foil for easy cleanup. In a large bowl, combine 2 pounds of ground beef with 1 cup of breadcrumbs, 1/2 cup of milk, one beaten egg, and finely chopped onion and garlic. Season with salt, pepper, Worcestershire sauce, and a touch of mustard for that tangy kick—this is where the magic begins for your flavorful meatloaf. Gently mix with your hands until just combined; overmixing can make it tough. Shape into a loaf about 9 inches long and place it on the sheet.
Apply the Glaze and Bake
Whisk together ketchup, brown sugar, and a splash of vinegar for the glaze—it’s sweet, sticky, and irresistible. Brush half over the top of the meatloaf before baking. Slide it into the oven and let it cook for about 45-50 minutes, until the internal temperature hits 160°F; the aroma will fill your kitchen, making your mouth water. Midway through, add the remaining glaze for a caramelized finish. Keep an eye on it to avoid overbaking, as timing is key for a moist interior.
Rest and Serve
Once out of the oven, let your meatloaf rest for 10 minutes under loose foil—this allows juices to redistribute for ultimate tenderness. Slice into thick portions and serve hot. The resting step is non-negotiable; it transforms a good meatloaf into a great one. Pair it with sides for a complete meal that feels like a hug on a plate. For a twist, try incorporating elements from our old-fashioned goulash in the mix.
Ingredients
- 2 pounds ground beef (80/20)
- 1 cup breadcrumbs
- 1/2 cup milk
- 1 large egg, beaten
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup ketchup (for glaze)
- 1/4 cup brown sugar
- 1 tablespoon apple cider vinegar
Meatloaf Instructions
- Preheat oven to 350°F. In a bowl, mix ground beef, breadcrumbs, milk, egg, onion, garlic, Worcestershire, mustard, salt, and pepper until combined.
- Shape into a loaf on a lined baking sheet.
- Mix ketchup, brown sugar, and vinegar for glaze. Brush half on the meatloaf.
- Bake for 45-50 minutes, adding remaining glaze halfway. Internal temp should reach 160°F.
- Rest 10 minutes before slicing.
Pro Tips for the Best Meatloaf
Don’t Overmix: Mix just until ingredients come together to keep your meatloaf tender and juicy.
Sauté Veggies First: Cook the onion and garlic briefly to release flavors without raw bits in the final meatloaf.
Use a Meat Thermometer: Ensure it hits 160°F for safety and perfect doneness every time.
You Must Know
- This meatloaf serves 6-8 people generously.
- Total time is about 1 hour, including prep and bake.
- Gluten-free? Swap breadcrumbs for oats or almond flour.
- It’s naturally low-carb if you skip extra sides.
How to Store Meatloaf
Once cooled, wrap your meatloaf tightly in plastic wrap or store slices in an airtight container in the fridge for up to 4 days. For longer storage, freeze it in portions for up to 3 months—thaw overnight before reheating. Reheat in the oven at 350°F with a splash of broth to keep it moist, or microwave for quick servings. This way, you can enjoy leftover meatloaf without losing that fresh-baked quality.
Customizing Your Meatloaf
Feel free to swap ground beef for turkey or a beef-pork mix for variety in your meatloaf. Add cheese or veggies like bell peppers for extra flair—I’ve tried it with a bit of spinach for a greener twist. If you’re watching sodium, reduce the Worcestershire and use low-sodium ketchup in the glaze. For inspiration on ground beef variations, check out our cheesy ground beef quesadillas.
What to Serve with Meatloaf
Pair this meatloaf with creamy mashed potatoes or roasted veggies for a classic comfort meal. A fresh green salad adds crunch and balance to the richness. Don’t forget garlic bread for sopping up juices, and a simple red wine or iced tea to drink. These sides make your meatloaf dinner feel complete and hearty.
Meatloaf Recipe
This classic meatloaf recipe with a sweet and tangy glaze is easy to make and goes perfectly with my creamy mashed potatoes and roasted broccoli for a dinner everyone will love.
Timing
Recipe Details
Ingredients
- 01 2 lbs ground beef ((85% or 80% lean*))
- 02 1 med onion (((1 cup), finely chopped))
- 03 1 tsp olive oil
- 04 2 large eggs
- 05 3 garlic cloves ((minced))
- 06 2 Tbsp ketchup
- 07 3 Tbsp fresh parsley ((finely chopped))
- 08 3/4 cup Panko breadcrumbs ((or gluten-free bread crumbs))
- 09 1/3 cup milk
- 10 1 tsp salt ((or to taste))
- 11 1 tsp Italian seasoning
- 12 1/2 tsp ground black pepper
- 13 3/4 cup ketchup
- 14 1 ½ tsp white vinegar
- 15 2 Tbsp brown sugar
- 16 1/2 tsp garlic powder
- 17 1/2 tsp onion powder
Instructions
Prep - Line a rimmed baking sheet with parchment paper or foil for easier cleanup, and preheat oven to 350°F.
Sautee Onions - Set a medium skillet over medium heat. Add 1 tsp oil and chopped onion and saute, stirring occasionally, until softened and golden, about 5-7 minutes. Transfer to a plate to cool.
Make the Meatloaf Mixture - In a large bowl, add all of the meatloaf ingredients and mix just until well combined (your hands are your best tool for mixing - put on disposable gloves if you want to).
Shape Meatloaf and Bake - Add meat to the pan and shape it into a meatloaf about 8 inches long, 4 inches wide, and 3 inches tall. Bake uncovered at 350˚F for 40 minutes.
Make the Sauce - In a small bowl, add the sauce ingredients and stir to combine.
Add the Glaze - Spread the sauce over the Meatloaf, then return to the oven and bake an additional 20 minutes or until the internal temperature is 160˚F on an instant-read thermometer. Rest the meatloaf for 10-15 minutes before serving and it will be much easier to slice.
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NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Meatloaf
Can I make meatloaf ahead of time?
Absolutely, assemble your meatloaf up to a day in advance and refrigerate it unbaked. Bake when ready, adding a few extra minutes to the cooking time. This is great for busy days ahead.
How long does meatloaf last in the fridge?
Properly stored, cooked meatloaf stays fresh for 3-4 days in the refrigerator. Always reheat to 165°F for safety. Beyond that, freeze it to extend its life.
What’s the best way to keep meatloaf moist?
Use milk-soaked breadcrumbs and avoid overbaking—aim for 160°F internal temp. Adding a bit of grated zucchini can help too without altering the flavor much.
Can I use ground turkey for meatloaf?
Yes, ground turkey works great in this meatloaf recipe, just add extra seasoning for flavor since it’s leaner. Bake to 165°F and expect a lighter texture. It’s a healthier twist on the classic.
Is meatloaf keto-friendly?
With low-carb swaps like almond flour instead of breadcrumbs, this meatloaf fits keto perfectly. Skip the sugary glaze or use a sugar-free alternative. You’ll still get that delicious meatloaf taste.
How do I make a gluten-free meatloaf?
Replace breadcrumbs with gluten-free oats or crushed rice cereal in your meatloaf. Ensure all other ingredients, like Worcestershire, are GF certified. It bakes up just as well.
Why is my meatloaf dry?
Dry meatloaf often comes from overmixing or using too lean meat—opt for 80/20 beef. Also, rest it after baking to retain juices. Next time, your meatloaf will be perfect.
Can I bake meatloaf in a muffin tin?
Sure, portion the mixture into a muffin tin for individual meatloaf servings—they cook faster, about 20-25 minutes. Great for kids or meal prep. Top each with glaze for mini masterpieces.
Final Thoughts
There’s truly nothing like sinking your fork into a slice of this homemade meatloaf—it’s comfort in every bite. I’ve shared all my secrets so you can create your own family favorite. Give this meatloaf recipe a try this week; you won’t regret it, and I’d love to hear how it turns out!