A sliced loaf of glazed meatloaf on a platter with a shiny ketchup-based glaze and mashed potatoes in the background.
This meatloaf is juicy, flavorful, and the kind of cozy dinner everyone knows and loves. You get a tender beef loaf that slices cleanly, plus a sweet-savory glaze that caramelizes on top. This meatloaf recipe is perfect for weeknights, Sunday dinners, and leftover sandwiches.
Introduction
The secret to juicy meatloaf is moisture plus gentle mixing. Milk and breadcrumbs keep it tender, and mixing just until combined prevents it from getting tough.
Another standout trick is brushing the glaze twice—once halfway through baking and again near the end. That gives you that sticky, glossy top that tastes better than diner meatloaf.
This is a reader-favorite classic that’s simple and dependable.
Why You’ll Love This Meatloaf
- Ultimate comfort food: Cozy, classic, and satisfying.
- Juicy and tender: Moist crumbs and gentle mixing.
- Easy weeknight dinner: Simple ingredients, easy bake.
- Great leftovers: Perfect for sandwiches.
- Family-friendly: Mild flavors everyone enjoys.
Ingredients for the Best Meatloaf
Meatloaf
- Ground beef (2 pounds): 80/20 makes it juicy; 85/15 works too.
- Breadcrumbs (1 cup): Holds moisture; panko works.
- Milk (1/2 cup): Keeps it tender; broth works in a pinch.
- Eggs (2): Binder.
- Onion, finely diced (1 cup): Flavor and moisture.
- Garlic, minced (3 cloves): Savory depth.
- Worcestershire sauce (1 tablespoon): Adds umami (no alcohol).
- Salt (1 1/2 teaspoons) + black pepper (1 teaspoon): Season well.
- Dried thyme (1/2 teaspoon): Optional, cozy flavor.
Glaze
- Ketchup (1/2 cup): Classic top.
- Brown sugar (2 tablespoons): Sweet balance.
- Yellow mustard (1 tablespoon): Tangy kick.
Meatloaf Recipe Step-by-Step
- 1. Preheat: Heat oven to 350°F. Line a baking sheet with foil (or grease a loaf pan).
- 2. Mix: In a large bowl, combine breadcrumbs and milk. Let sit 2 minutes. Add beef, eggs, onion, garlic, Worcestershire, salt, pepper, and thyme. Mix gently just until combined.
- 3. Shape: Form into a loaf on the baking sheet (or press into a loaf pan). Smooth the top.
- 4. Bake: Bake 40 minutes.
- 5. Glaze: Stir ketchup, brown sugar, and mustard. Brush half over the meatloaf. Bake 15 minutes.
- 6. Finish: Brush remaining glaze and bake 10–15 minutes more, until internal temperature reaches 160°F.
- 7. Rest: Rest 10 minutes before slicing so juices stay inside.
Tips for Perfect Meatloaf
- Don’t overmix—gentle mixing keeps it tender.
- Use 80/20 beef for best juiciness.
- Shape on a baking sheet for more glaze and browning.
- Rest before slicing so it doesn’t crumble.
- Use a thermometer for perfect doneness.
Variations & Substitutions
- Turkey option: Use ground turkey and add 2 tablespoons olive oil for moisture.
- Spicy glaze: Add 1 teaspoon hot sauce to the glaze.
- Veggie boost: Add grated carrots or finely chopped mushrooms.
- Gluten-free: Use gluten-free breadcrumbs.
- Leftovers: Make a meatloaf sandwich with extra glaze.
Storing & Reheating
Fridge: Store 4 days.
Freezer: Freeze slices up to 2 months.
Reheat: Warm in a 350°F oven 10–15 minutes or microwave gently.
Serving Suggestions & Pairings
- Mashed potatoes
- Green beans or roasted broccoli
- Mac and cheese
- Side salad
Recipe Card
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Yield: 8 servings
Category: Main Dish
Method: Bake
Cuisine: American
Diet: —
Reader Review: This is the juiciest meatloaf I’ve ever made. The double glaze step is genius.
If you make this meatloaf, leave a rating and comment. Are you serving it with mashed potatoes or mac and cheese?