Name: Best Meatloaf Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h
Yield: 6 servings
Cuisine: American cuisine
Ingredients: 2 lbs ground beef (80/20 recommended); 1 cup breadcrumbs (plain or Italian); 1 medium yellow onion, finely diced; 2 large eggs; ¾ cup milk; 3 tablespoon Worcestershire sauce; 2 teaspoon garlic powder; 1 ½ teaspoon dried Italian seasoning; 1 teaspoon salt; ½ teaspoon black pepper; ½ cup ketchup (plus more for topping); ¼ cup packed brown sugar; 2 teaspoon Dijon mustard; Fresh chopped parsley, for garnish (optional)

Craving the ultimate comfort food? This is absolutely the Best Meatloaf Recipe-super moist, richly savory, and crowned with a sweet-tangy glaze that caramelizes to perfection.

Each thick slice is loaded with juicy ground beef, aromatic onion, and the elusive hint of herbs that makes your kitchen smell heavenly. Whether you're after an easy weeknight fix or a nostalgic Sunday supper, this recipe delivers pure, homestyle flavor in every bite.

It's a must-try for busy families, picky eaters, and anyone who loves classic, no-fuss dinners. Handed down from my own family's table, it's been perfected for foolproof tenderness, never dry!

This meatloaf is perfect for comforting meals, next-day sandwiches, and impressing at your next potluck. Let's cook the kind of dinner everyone runs to the table for!

Best Meatloaf fresh from the oven, glazed and sliced

Why You'll Love This Recipe

Stays moist and tender every time-never dry or crumbly!
The glossy ketchup glaze is irresistible and adds incredible flavor.
Uses simple pantry ingredients for easy, affordable dinners.
Great for meal prep and makes fantastic leftovers.

Key Ingredients for Best Meatloaf Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Ground Beef

The heart of any meatloaf, ground beef gives this dish its classic richness and satisfying texture. For best results, use 80/20 beef-this balance of meat and fat guarantees juicy slices every time. Leaner meat can dry out, but if you prefer, you can swap in part ground turkey or pork for lighter options.

Onion

Freshly diced onion delivers sweet flavor and extra moisture. Chop your onion finely so it blends seamlessly into the loaf. If you like, sauté the onion first for a milder taste, or use shallots for a subtler flavor.

Breadcrumbs

Breadcrumbs soak up juices and bind everything together, preventing a crumbly loaf. Both plain or Italian-style breadcrumbs work great, or try panko for extra lightness. For a gluten-free version, use certified gluten-free breadcrumbs or crushed rice crackers.

Milk

A splash of milk hydrates the breadcrumbs and creates that signature soft interior. Whole milk gives the richest flavor, but low-fat or even non-dairy alternatives like unsweetened almond milk work too.

Ketchup (for Glaze)

The glaze is pure magic-ketchup mixed with brown sugar and a touch of mustard caramelizes in the oven, adding shine and deep flavor. You can swap ketchup for barbecue sauce if you like a smoky twist, or use tomato sauce with honey for less sweetness.

Instructions for Best Meatloaf Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Prep Your Ingredients

Start by preheating your oven to 350°F (175°C). Dice your onion finely and chop some fresh parsley for garnish if you'd like. Line a baking sheet with parchment or lightly grease a loaf pan.

Mix the Meatloaf

In a large bowl, gently combine the ground beef, onion, breadcrumbs, eggs, milk, Worcestershire sauce, garlic powder, Italian seasoning, salt, pepper, and half the ketchup. Use clean hands or a sturdy spoon to mix just until blended-don't overmix or the meatloaf can become dense.

Shape and Bake

Transfer the mixture onto your prepared baking sheet and form into a loaf shape, about 9x5 inches. Alternatively, pack it gently into a loaf pan. Bake uncovered for 40 minutes.

Make and Add the Glaze

While the meatloaf bakes, stir together the remaining ketchup, brown sugar, and Dijon mustard in a small bowl. After 40 minutes, spread this glaze all over the top and sides of your meatloaf.

Finish Baking

Return the meatloaf to the oven and bake for an additional 15 minutes, or until a digital thermometer reads 160°F (71°C) at the center. The glaze should bubble and look shiny.

Rest, Slice, and Serve

Let the meatloaf rest for at least 10 minutes before slicing to keep it juicy. Slice thickly, garnish with fresh parsley, and serve hot!

Recipe Variations

Make It Gluten-Free

Swap out regular breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. Everything else stays the same-no compromise on flavor or texture!

Turkey or Chicken Meatloaf

Substitute ground beef with lean ground turkey or chicken for a lighter twist. You may want to add an extra splash of milk to prevent a dry loaf.

Spice It Up

Craving more kick? Mix a teaspoon of smoked paprika or a pinch of cayenne into the meat mixture. You can also add a splash of hot sauce to the glaze for extra zing.

BBQ Meatloaf

Use your favorite barbecue sauce instead of ketchup in both the mix and glaze for a smoky, Southern-inspired flavor.

Veggie-Packed Version

Finely grate carrots, zucchini, or bell pepper and fold them into the meat mixture. Sneak in extra nutrition and enjoy added moisture!

Serving Suggestions

For the ultimate homestyle meal, serve this meatloaf with creamy mashed potatoes, roasted green beans or carrots, and a crisp green salad. Add warm dinner rolls to soak up any leftovers of that killer glaze. Garnish each slice with parsley or even a sprinkle of chives for a fresh finish!

Storage and Reheating

Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. To reheat, place slices on a microwave-safe plate and cover loosely; microwave in 30-second bursts until heated through. For best texture, reheat in a 300°F oven for about 10 minutes, covered with foil. Meatloaf also freezes beautifully-wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw in the fridge overnight and reheat as above.

Frequently Asked Questions About Best Meatloaf Recipe (FAQ)

Q: Can I make this meatloaf ahead of time?

A: Absolutely! Assemble the meatloaf up to a day in advance, cover, and refrigerate. Bake when ready, adding 5 to 10 minutes to the total baking time if it's cold from the fridge.

Q: Why is my meatloaf falling apart?

A: This usually happens if there aren't enough binding ingredients (eggs and breadcrumbs) or if the loaf is overmixed. Stick to the listed amounts and be gentle when mixing!

Q: What’s the best way to know when meatloaf is done?

A: Use an instant-read thermometer-the center should read 160°F (71°C). This keeps the meat safe and perfectly juicy, not dried out.

Ready to make the best meatloaf ever? Give this recipe a try-your family will thank you! Don't forget to leave a comment or a rating below if you loved it or have your own twist to share.