Sliced meatloaf on a platter with a glossy ketchup-brown sugar glaze, juicy interior, and a side of mashed potatoes.
This best ever meatloaf is juicy, flavorful, and perfect for an easy weeknight dinner. It has a tender texture (not dry!), a sweet-tangy glaze on top, and that classic comfort food taste that makes everyone go back for seconds. Bonus: meatloaf leftovers make the BEST sandwiches.
Introduction
If you’ve ever had dry meatloaf, you know the disappointment. The fix is simple: don’t overmix, add moisture (milk + breadcrumbs), and bake just until it’s done. That’s how you get a juicy meatloaf that slices beautifully.
The glaze is the other secret. It bakes into a sticky, glossy topping that tastes a little sweet and a little tangy—so every bite feels “complete.”
Why You’ll Love This Meatloaf
- Best ever juicy texture: Breadcrumbs and milk keep it tender.
- Easy weeknight dinner: Simple ingredients and easy steps.
- Better than restaurant: Homemade glaze is next-level.
- Meal prep friendly: Great leftovers for lunches.
- Freezer-friendly: Make now, bake later.
Ingredients for Meatloaf
Image: A countertop spread with ground beef, breadcrumbs, milk, eggs, onion, garlic, ketchup, brown sugar, mustard, and seasonings.
Meatloaf
- Ground beef (2 lb, 80/20): Juicy and flavorful; use 90/10 for leaner but slightly less juicy.
- Breadcrumbs (1 cup): Tender texture; panko works too.
- Milk (1/2 cup): Moisture; broth also works.
- Eggs (2): Bind the loaf.
- Onion (1 small, finely diced): Sweet flavor; grate it for extra moisture.
- Garlic (2 cloves, minced): Savory boost.
- Worcestershire sauce (1 Tbsp): Adds depth.
- Italian seasoning (1 tsp): Easy herb flavor; swap with dried thyme.
- Kosher salt (1 1/2 tsp) and black pepper (1/2 tsp): Season well.
Glaze
- Ketchup (1/2 cup): Classic topping base.
- Brown sugar (2 Tbsp): Sticky sweetness; honey works too.
- Yellow mustard (1 Tbsp): Tangy balance.
- Apple cider vinegar (1 tsp): Bright pop; optional but delicious.
How to Make Meatloaf
Image: A four-panel collage showing meatloaf mixture being shaped, placed in a pan, glaze spread on top, and baked meatloaf sliced.
Meatloaf Recipe Step-by-Step
- 1. Prep the oven.
Heat oven to 375°F. Line a baking sheet with foil or use a loaf pan.
- 2. Make the panade.
In a bowl, mix breadcrumbs and milk and let sit 5 minutes. This keeps the loaf tender.
- 3. Mix gently.
Add ground beef, eggs, onion, garlic, Worcestershire, seasonings, salt, and pepper. Mix just until combined. (Overmixing makes meatloaf dense.)
- 4. Shape and bake.
Shape into a loaf on the baking sheet or press into a loaf pan. Bake 40 minutes.
- 5. Add glaze.
Stir together ketchup, brown sugar, mustard, and vinegar. Spread over the top. Bake 15–20 minutes more, until the center reaches 160°F.
- 6. Rest and slice.
Rest 10 minutes before slicing so juices stay in.
Tips for Perfect Meatloaf
- Don’t overmix: Gentle mixing = tender slices.
- Use 80/20 beef: Adds juiciness.
- Rest before slicing: Helps it hold together.
- Bake on a sheet: More glaze coverage and better browning.
Variations & Substitutions
- Turkey meatloaf: Use ground turkey and add an extra splash of milk.
- BBQ glaze: Swap ketchup for BBQ sauce.
- Extra veggies: Add grated carrot or finely chopped mushrooms.
- Cheesy center: Add a line of cheddar through the middle.
Storing & Reheating
- Fridge: Store 3–4 days.
- Reheat: Microwave slices or warm in a 350°F oven 10–15 minutes.
- Freeze: Freeze cooked slices up to 2 months.
Serving Suggestions & Pairings
- Mashed potatoes and green beans
- Mac and cheese
- Roasted broccoli or carrots
Reader Review
“Finally a meatloaf that isn’t dry! The glaze is perfect and the leftovers made the best sandwiches.”
Final Notes
If you make this best ever meatloaf, leave a rating and tell me—do you like extra glaze on top?