If you’re craving a comforting, hearty meal that feels like a warm hug from the inside, you’ve just found it in The Best Meatloaf Recipe. This classic dish transforms simple pantry staples into a juicy, flavorful centerpiece that’s perfect for weeknight dinners or special family gatherings. With a perfectly balanced blend of ground beef, savory seasonings, and a tangy-sweet glaze, this meatloaf will quickly become your go-to recipe and have everyone asking for seconds—trust me, it’s that good!
Ingredients You’ll Need
Every ingredient in The Best Meatloaf Recipe plays a vital role in achieving that perfect combination of flavor, moisture, and texture. From the breadcrumbs that keep the meat tender to the glaze that adds a luscious finish, each component is simple but essential.
- 1 cup breadcrumbs: These soak up milk and lock in moisture for a tender meatloaf.
- 1/3 cup milk: Softens the breadcrumbs and helps blend the meat mixture smoothly.
- 2 pounds 80/20 ground beef (or 1 pound lean ground beef and 1 pound ground pork): A juicy, flavorful foundation for your meatloaf.
- 1 medium onion (very finely diced): Adds subtle sweetness and texture without overwhelming the loaf.
- 2 tablespoons ketchup: A touch in the mix for tang and moisture.
- 2 large eggs: Bind all the ingredients together perfectly.
- 2 teaspoons Worcestershire sauce: Brings umami depth and complexity.
- 2 tablespoons finely chopped parsley: Freshness and color that brighten the meat mixture.
- 1 teaspoon Dijon mustard: Adds a mild kick and helps with flavor layering.
- 1 teaspoon salt: Essential for bringing out all the flavors.
- 1/2 teaspoon ground paprika: Adds a gentle smokiness and beautiful color.
- 1/2 teaspoon ground black pepper: A warm, subtle heat for balance.
- 3/4 cup ketchup: Base for the irresistible glaze.
- 2 tablespoons brown sugar (or more to taste): Sweetness to caramelize beautifully on top.
- 2 teaspoons apple cider vinegar (or to taste): Brightens the glaze with a pleasant tang.
- 1/2 teaspoon garlic powder: Adds savory depth to the glaze.
- 1/2 teaspoon onion powder: Complements the garlic and ketchup perfectly.
- 1/4 teaspoon salt: Enhances the glaze flavors.
- 1/8 teaspoon ground black pepper: A hint of spice for the glaze.
How to Make The Best Meatloaf Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F, so it’s ready by the time your meatloaf is shaped. Line a rimmed baking sheet with parchment paper or foil. This makes cleanup a breeze and ensures your meatloaf doesn’t stick or lose any of those delicious caramelized bits.
Step 2: Soften the Breadcrumbs
In a large bowl, combine the breadcrumbs and milk, letting them sit for 5 to 10 minutes. This hydrated breadcrumb mixture is the secret to locking in moisture and creating a tender, juicy meatloaf that isn’t dry or crumbly.
Step 3: Mix Your Meatloaf Ingredients
Add the ground meat, finely diced onion, ketchup, eggs, Worcestershire sauce, parsley, Dijon mustard, salt, paprika, and black pepper to the breadcrumb mixture. Gently fold everything together using your hands—this method helps keep the mixture tender without overworking it. You want it just sticky enough to hold together but still light and fluffy inside.
Step 4: Shape the Loaf
Transfer your meat mixture onto the prepared baking sheet and shape it into a loaf approximately 9 inches long and 4 inches wide. Make sure the thickness is even so it cooks uniformly. This step is where your meatloaf starts to take its inviting, classic shape.
Step 5: Whip Up the Glaze
In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, garlic powder, onion powder, salt, and pepper until smooth. This glaze is what sets The Best Meatloaf Recipe apart, adding that glossy, flavorful finish everyone loves.
Step 6: First Glaze and Bake
Brush about one third of the glaze over the top of your meatloaf. Bake at 350°F for 30 minutes—just enough time for it to start cooking through and for the glaze to begin caramelizing gently.
Step 7: Midway Glaze and Continue Baking
Take the meatloaf out and brush on another third of the glaze all over the top and sides. Return it to the oven and bake for 10 more minutes. This layering makes the glaze thick and flavorful without burning.
Step 8: Final Glazing and High-Heat Finish
Remove the loaf once again, slather on the final third of the glaze, increase the oven temperature to 400°F, and bake for an additional 10 to 15 minutes. This last step caramelizes the glaze to a sticky, shiny gorgeous finish. The internal temperature should reach 160°F for safe, juicy perfection.
Step 9: Rest and Serve
Let your meatloaf rest for 10 to 15 minutes right on the baking sheet. Resting allows the juices to redistribute, keeping every slice moist and flavorful. Slice carefully, pour any pan juices on top, and get ready to enjoy!
How to Serve The Best Meatloaf Recipe
Garnishes
Sprinkle fresh parsley or chives over the top for a pop of green and fresh aroma. A drizzle of extra glaze or a spoonful of pan juices adds richness and a lovely shine to each slice.
Side Dishes
This meatloaf pairs beautifully with creamy mashed potatoes, roasted vegetables, or a fresh green salad. For a heartier meal, consider buttered corn on the cob or garlic sautéed green beans; each complements the savory richness perfectly.
Creative Ways to Present
Slice the meatloaf thick and stack it slightly on the plate with a dollop of mashed potatoes and a drizzle of gravy or pan sauce around it. You can even turn leftovers into hearty meatloaf sandwiches with melted cheese and crisp lettuce—delicious all over again!
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap any leftover meatloaf tightly in plastic wrap or place it in an airtight container. It will keep well in the refrigerator for up to 4 days and stay juicy for your next meal.
Freezing
The Best Meatloaf Recipe freezes wonderfully. Slice before freezing if you want easy portions, or freeze the whole loaf wrapped securely in foil and plastic wrap. Freeze for up to 3 months for best quality.
Reheating
Reheat slices gently in the microwave, on the stovetop, or covered with foil in a 350°F oven until warmed through, being careful not to dry it out. Adding a splash of water or a little extra ketchup on top before reheating keeps the meat moist and flavorful.
FAQs
Can I use a different type of meat?
Absolutely! While this recipe shines with a beef and pork blend, you can substitute with just ground beef, turkey, chicken, or even a mix of meats. Just keep the fat content in mind to maintain juiciness.
What can I do if I don’t have Worcestershire sauce?
If Worcestershire sauce isn’t handy, soy sauce or a splash of balsamic vinegar makes a great substitute to add that savory umami punch.
Is it necessary to let the meatloaf rest before slicing?
Letting the meatloaf rest is key. It allows the juices to redistribute so the slices stay moist and don’t crumble. I highly recommend waiting at least 10 minutes after baking.
How do I know when the meatloaf is done?
Use a meat thermometer to check for an internal temperature of 160°F. This ensures the meat is fully cooked but still juicy and tender.
Can I make the glaze spicier?
Definitely! Add a dash of cayenne pepper or hot sauce to the glaze for a spicy kick that balances the sweet and tangy flavors wonderfully.
Final Thoughts
Making The Best Meatloaf Recipe is like giving your family and friends a delicious homemade hug. It’s straightforward, full of flavor, and comforting in all the right ways. I can’t wait for you to try it and see for yourself how this timeless classic brings smiles and full bellies to your table. Happy cooking!
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The Best Meatloaf Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings (8 slices)
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This classic meatloaf recipe delivers a moist, flavorful loaf perfect for a comforting family dinner. Ground beef is combined with breadcrumbs, milk, eggs, and a blend of seasonings, then baked with a tangy, sweet ketchup glaze that caramelizes beautifully. The meatloaf is baked in stages with multiple layers of glaze for maximum flavor and finished with a high-heat roast for a deliciously sticky crust. Resting before slicing ensures juicy, tender slices every time.
Ingredients
Meatloaf
- 1 cup breadcrumbs
- 1/3 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
- 1/2 teaspoon ground paprika
- 1/2 teaspoon ground black pepper
Glaze
- 3/4 cup ketchup
- 2 tablespoons brown sugar (or more to taste)
- 2 teaspoons apple cider vinegar (or to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
- Prep: Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or aluminum foil to make cleanup easier later on.
- Prepare Breadcrumbs: In a large mixing bowl, combine the breadcrumbs and milk. Let this mixture sit for 5 to 10 minutes, allowing the breadcrumbs to soak up the milk and become soft.
- Combine Ingredients: Add the ground meat, finely diced onion, 2 tablespoons ketchup, eggs, Worcestershire sauce, chopped parsley, Dijon mustard, salt, paprika, and black pepper to the breadcrumb mixture. Gently mix everything together with clean hands until just combined, taking care not to overmix so the meatloaf stays tender but holds together well.
- Shape Meatloaf: Transfer the meat mixture onto the prepared baking sheet and shape it into a loaf about 9 inches long and 4 inches wide. Make sure the loaf is evenly thick throughout for even cooking.
- Prepare Glaze: In a small bowl, whisk together 2/3 cup ketchup, brown sugar, apple cider vinegar, garlic powder, onion powder, salt, and black pepper until smooth and well combined.
- Apply First Glaze and Bake: Brush one-third of the glaze over the top of the meatloaf. Place the baking sheet in the oven and bake at 350°F for 30 minutes.
- Second Glazing: Remove the meatloaf from the oven and brush on another third of the glaze over the top and sides. Return the meatloaf to the oven and bake for an additional 10 minutes.
- Final Glazing and High Heat Bake: Remove the meatloaf once again and apply the remaining glaze over the top and sides. Increase the oven temperature to 400°F (205°C) and bake for a final 10 to 15 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C), ensuring it is thoroughly cooked.
- Rest and Serve: Take the meatloaf out of the oven and let it rest on the baking sheet for 10 to 15 minutes. This resting period allows the juices to redistribute throughout the meatloaf, resulting in moist, tender slices. Slice and serve with your favorite side dishes, optionally spooning any pan juices over the meatloaf for extra flavor.
Notes
- Use 80/20 ground beef for juicier meatloaf; mixing in ground pork adds even more flavor and texture.
- Do not overmix the meat mixture to keep the texture tender and avoid a dense loaf.
- Letting the breadcrumb soak in milk softens the mixture and helps bind the meatloaf together.
- Multiple layers of glaze add complexity and a sticky, caramelized top.
- Check internal temperature with a meat thermometer to ensure doneness and food safety.
- Resting the meatloaf before slicing helps retain the juices and prevents crumbling.
- Leftovers can be refrigerated for 3 to 4 days or frozen for up to 3 months.
