There’s nothing quite like the smell of a perfectly baked meatloaf filling your home, promising a hearty, comforting meal that everyone will love. This recipe strikes the perfect balance of juicy, flavorful meat and a slightly sweet, tangy glaze that’ll have you coming back for seconds.
I remember my first attempt at making meatloaf—it was dry, flavorless, and utterly disappointing. After countless tweaks and experimenting with ingredients, I finally landed on a recipe that checks all the boxes. It’s easy to make, family-friendly, and uses simple pantry staples. Let’s dive into what makes this the best meatloaf recipe you’ll ever try.
Why You'll Love This Meatloaf Recipe
Get ready to meet your new go-to comfort food. This meatloaf recipe has it all: flavor, simplicity, and versatility.
First off, it’s incredibly moist and tender. No dry, crumbly meatloaf here! A combination of breadcrumbs and milk locks in moisture, while the perfect mix of spices ensures every bite is bursting with flavor.
This recipe is quick to assemble, making it ideal for busy weeknights. With just a little prep and about an hour in the oven, you’ll have a wholesome dinner ready to serve.
And let’s talk about the glaze. A combination of ketchup, brown sugar, and a splash of vinegar creates a glossy topping that’s sweet, tangy, and utterly addictive. It caramelizes beautifully in the oven, adding a delightful contrast to the savory meatloaf.
Lastly, this meatloaf is versatile. Whether you serve it with mashed potatoes, roasted vegetables, or slice it up for sandwiches the next day, it adapts beautifully to any meal plan.
Ingredients Notes

The magic of this meatloaf lies in its simple, carefully balanced ingredients. Let’s break down the key players in this recipe.
Ground beef is the star of the show. For the best results, use an 80/20 blend of ground beef for the perfect mix of flavor and tenderness. Leaner beef can make the meatloaf too dry, while fattier blends can become greasy.
Breadcrumbs act as a binder, keeping the meatloaf intact while also helping it retain moisture. Plain or Italian-seasoned breadcrumbs work equally well, depending on your flavor preferences.
Milk is the secret to keeping this meatloaf moist and tender. It hydrates the breadcrumbs and helps them integrate seamlessly into the meat mixture.
Onion and garlic provide a flavorful base. Finely dice the onion or grate it for a smoother texture that blends perfectly with the meat.
Eggs serve as a binder, holding the meatloaf together as it bakes. They also add richness to the overall flavor.
For the glaze, ketchup, brown sugar, and apple cider vinegar create the perfect balance of sweet and tangy. You can adjust the sweetness by adding a touch more brown sugar or reducing it if you prefer a tangier glaze.
No special equipment is needed for this recipe—a mixing bowl and a baking pan will do the trick!
How To Make This Meatloaf

Making this meatloaf is a breeze, even for beginners. Let me walk you through the process step by step.
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
In a large mixing bowl, combine ground beef, breadcrumbs, milk, onion, garlic, eggs, and your choice of seasonings. For an added punch of flavor, I recommend a pinch of smoked paprika and a dash of Worcestershire sauce. Mix gently with your hands until everything is just combined—don’t overmix, or the meatloaf can become dense.
Transfer the mixture to your prepared pan or baking sheet and shape it into a loaf. This step helps the meatloaf cook evenly and creates those beautifully browned edges.
For the glaze, mix ketchup, brown sugar, and apple cider vinegar in a small bowl. Spread a generous layer over the meatloaf, reserving some to brush on halfway through baking.
Bake the meatloaf for about 50–60 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C). Halfway through, brush on the remaining glaze for an extra glossy finish.
Once the meatloaf is cooked, let it rest for 10 minutes before slicing. This step is crucial to lock in the juices and make slicing easier.
Storage Options
Leftover meatloaf stores beautifully, making it perfect for meal prep or busy weeknights.
To refrigerate, transfer slices to an airtight container and store for up to 3–4 days. Reheat individual portions in the microwave or cover a larger portion with foil and warm it in the oven at 325°F until heated through.
For longer storage, freeze cooked meatloaf. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
If you’d like to freeze the meatloaf before baking, shape it and wrap it in plastic wrap and foil. Add the glaze just before baking.
Variations and Substitutions
This meatloaf recipe is incredibly versatile, so feel free to adapt it to suit your taste or dietary needs.
- Swap out ground beef for a combination of ground pork, turkey, or chicken. Each adds its own unique flavor to the dish.
- For a gluten-free version, use gluten-free breadcrumbs or crushed oats.
- Add finely chopped vegetables like bell peppers, carrots, or spinach to sneak in some extra nutrients.
- Experiment with different seasonings—try Italian herbs for a Mediterranean twist or chili powder for a bit of heat.
- If you’re not a fan of ketchup, BBQ sauce or tomato paste can be used in the glaze.
The beauty of this recipe is that it’s a blank canvas for your creativity. Don’t be afraid to experiment and make it your own!
With its tender texture, rich flavor, and irresistible glaze, this meatloaf will quickly become a family favorite. Serve it up with your favorite sides, and watch as everyone asks for seconds—or thirds!
PrintThe Best Meatloaf Recipe
The best meatloaf recipe combines juicy ground beef, fresh herbs, and a delicious glaze for a flavorful and tender meal.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 lbs ground beef
- 1 cup breadcrumbs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup milk
- 2 large eggs
- ⅓ cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp salt
- ½ tsp black pepper
- ½ cup ketchup (for glaze)
- 2 tbsp brown sugar (for glaze)
- 1 tbsp vinegar (for glaze)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine ground beef, breadcrumbs, onion, garlic, milk, eggs, ketchup, Worcestershire sauce, Dijon mustard, salt, and pepper.
- Mix until well combined but do not overmix.
- Shape the mixture into a loaf and place it on a lined baking sheet or in a loaf pan.
- In a small bowl, whisk together ketchup, brown sugar, and vinegar to make the glaze.
- Spread the glaze evenly over the meatloaf.
- Bake for 50-60 minutes or until the internal temperature reaches 160°F (70°C).
- Let the meatloaf rest for 10 minutes before slicing and serving.
Notes
- For a lighter option, substitute ground beef with ground turkey.
- Add diced vegetables like bell peppers for extra texture and flavor.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
Nutrition
- Serving Size: 1 slice (⅙ of loaf)
- Calories: 340
- Sugar: 8g
- Sodium: 540mg
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