Why You’ll Love This Recipe

The Best Meatloaf Recipe delivers a tender, juicy loaf packed with savory flavor and topped with a perfectly caramelized glaze. It’s a comforting classic made with simple ingredients, ideal for weeknight dinners or Sunday suppers. This foolproof version is moist, easy to slice, and pairs beautifully with mashed potatoes and green beans.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

ground beef (80/20 recommended)breadcrumbs (or crushed crackers)milkeggonion (finely chopped)garlic (minced)Worcestershire sauceketchupmustardsalt and pepperdried Italian seasoning (optional)

For the glaze:
ketchupbrown sugarmustard (Dijon or yellow)

directions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.

In a large bowl, combine breadcrumbs and milk. Let sit for 5 minutes to soften.

Add ground beef, egg, chopped onion, garlic, Worcestershire sauce, ketchup, mustard, salt, pepper, and Italian seasoning.

Mix gently with your hands or a spoon until just combined—do not overmix.

Shape into a loaf on the baking sheet or press into a loaf pan.

In a small bowl, mix glaze ingredients and spread evenly over the top of the meatloaf.

Bake for 50–60 minutes, or until the internal temperature reaches 160°F (71°C).

Let rest for 10 minutes before slicing and serving.

Servings and timing

This recipe yields approximately 6–8 servings.
Preparation time: 15 minutes
Baking time: 50–60 minutes
Resting time: 10 minutes
Total time: 1 hour 15 minutes

Variations

Use ground turkey or a beef/pork blend for a different flavor.

Add chopped bell peppers, shredded carrots, or mushrooms for extra moisture and nutrition.

Substitute BBQ sauce for ketchup in the glaze for a smoky twist.

Top with bacon strips before baking for a richer taste.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat slices in the microwave or oven at 300°F (150°C) until warmed through.
Freeze cooked meatloaf (whole or sliced) for up to 3 months—thaw overnight in the fridge before reheating.

FAQs

Can I make this meatloaf ahead of time?

Yes, assemble it a day in advance and refrigerate until ready to bake.

Why is my meatloaf dry?

Overmixing or using lean meat can cause dryness. Use 80/20 beef and handle gently.

Can I use oats instead of breadcrumbs?

Yes, use quick oats as a gluten-free option.

How do I know when meatloaf is done?

Use a meat thermometer to ensure it reaches 160°F (71°C) in the center.

Is it okay to use only ketchup for the glaze?

Yes, but mixing in sugar and mustard adds more flavor balance.

Can I bake it without a loaf pan?

Yes, shape it freeform on a lined baking sheet for better crust all around.

Can I double the recipe?

Absolutely, just increase baking time and ensure even cooking.

What’s the best way to slice meatloaf?

Let it rest first, then use a sharp serrated knife for clean slices.

How can I make it spicier?

Add a bit of hot sauce or chili flakes to the meat mixture or glaze.

Can I use fresh herbs?

Yes, fresh parsley, thyme, or oregano can add extra flavor.

Conclusion

The Best Meatloaf Recipe is a beloved classic that’s hearty, satisfying, and full of savory goodness. With its moist texture, flavorful meat blend, and tangy-sweet glaze, it’s a reliable go-to for any home cook. Serve it with classic sides for a nostalgic meal that always hits the spot.