Best Homemade Meatloaf Recipe

I promise this Best Easy Meatloaf is shockingly tender with a sticky caramelized top that makes ordering takeout feel lazy.

I’m obsessed with this Best Easy Meatloaf because it actually tastes like real food, not a cardboard loaf. I love that the crust gets sticky and sweet from a simple glaze, while the inside stays juicy, all thanks to using 1 1/2 pounds ground beef (80/20) and a hit of ketchup.

But don’t make me talk about techniques. I want you to imagine slicing into a tender slice that pleads for seconds.

And yeah, I get asked How Long To Make Meatloaf all the time. Short answer: worth every minute.

I crave that sticky top before the fork even hits.

Ingredients

• Ground beef: the meaty backbone, juicy and comforting.
• Ground pork or turkey: adds richness and extra flavor, if you want it.
• Breadcrumbs: keep it tender, stop it from getting dense.
• Whole milk: softens crumbs, makes the loaf moist and gentle.
• Egg: binds everything together so it slices cleanly.
• Yellow onion: sweet bite when cooked, classic comfort note.
• Garlic: bright punch, don’t skip it if you like flavor.
• Worcestershire sauce: salty, tangy boost that’s kinda addictive.
• Dijon mustard: hits with a little zip and depth.
• Fresh parsley: adds freshness and color, simple and bright.
• Salt: brings out all the other flavors, essential.
• Black pepper: gentle heat, keeps things interesting.
• Dried thyme: subtle herbal hint, pleasant if you’re into herbs.
• Olive oil: softens the onion and adds a little silkiness.
• Ketchup glaze: sweet tangy top that caramelizes nicely.
• Brown sugar: adds caramel sweetness to that glaze.
• Apple cider vinegar: cuts sweetness, makes the glaze pop.

Ingredient Quantities

• 1 1/2 pounds ground beef (80/20)
• 1/2 pound ground pork or turkey (optional, but adds flavor)
• 1 cup plain breadcrumbs (about 3 ounces)
• 1/2 cup whole milk
• 1 large egg, beaten
• 1 small yellow onion, finely chopped (about 3/4 cup)
• 2 cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme (optional)
• 1 tablespoon olive oil (for softening the onion, optional)
• For the glaze: 1/2 cup ketchup
• For the glaze: 2 tablespoons packed brown sugar
• For the glaze: 1 tablespoon apple cider vinegar

How to Make this

1. Preheat oven to 375°F and lightly grease a loaf pan or line a baking sheet with foil for easier cleanup.

2. If using, heat 1 tablespoon olive oil in a small skillet over medium heat, add the finely chopped onion and a pinch of salt, and cook until soft and translucent, about 5 minutes; let cool slightly. You can skip this step and use raw onion if youre in a hurry.

3. In a large bowl combine 1 cup plain breadcrumbs and 1/2 cup whole milk and let sit 2 minutes so the crumbs soak up the milk.

4. Add 1 1/2 pounds ground beef, 1/2 pound ground pork or turkey (if using), the beaten egg, the cooked or raw onion, 2 cloves minced garlic, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 2 tablespoons chopped fresh parsley (or 1 tablespoon dried), 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme (optional) to the breadcrumb mixture.

5. Gently mix with your hands or a spoon until everything is evenly combined but dont overwork the meat or it will get tough; stop when the mixture holds together.

6. Shape the meat mixture into a loaf and place it in the prepared pan or on the baking sheet, or pack it into the loaf pan and smooth the top. Make a shallow trench down the center to help it cook evenly if the loaf is thick.

7. In a small bowl whisk together 1/2 cup ketchup, 2 tablespoons packed brown sugar, and 1 tablespoon apple cider vinegar to make the glaze.

8. Spread about half of the glaze evenly over the top of the meatloaf before it goes in the oven.

9. Bake at 375°F until an instant read thermometer in the center reads 160°F, about 45 to 55 minutes depending on thickness; brush with remaining glaze in the last 10 minutes of baking to get a sticky, caramelized top.

10. Let the meatloaf rest 10 minutes before slicing so it holds together, then slice and serve with any pan juices spooned over. If you like extra flavor, sprinkle a few chopped parsley leaves on top.

Equipment Needed

1. Oven (preheated to 375°F)
2. Loaf pan or rimmed baking sheet lined with foil for easier cleanup
3. Small skillet for softening onion (optional)
4. Large mixing bowl and a small bowl for the glaze
5. Measuring cups and spoons
6. Sharp knife and cutting board for the onion and parsley
7. Wooden spoon or your hands for mixing (dont overwork it)
8. Pastry brush or spoon for spreading the glaze
9. Instant read thermometer to check the center reaches 160°F

FAQ

Best Homemade Meatloaf Recipe Substitutions and Variations

• Ground beef (1 1/2 lb): use all ground pork for a juicier loaf, or ground turkey/chicken for a leaner version. If you want richer flavor try half beef half veal.
• Plain breadcrumbs (1 cup): swap with crushed saltines or crushed Ritz crackers for extra flavor, or use quick oats for a gluten free-ish binder (they change texture a bit).
• Whole milk (1/2 cup) and egg: if you’re out of milk use sour cream or plain yogurt thinned with a little water, and if you need an egg substitute try 1/4 cup unsweetened applesauce or a flax egg (1 tbsp ground flax + 3 tbsp water, let sit).
• Glaze (ketchup + brown sugar + apple cider vinegar): replace with your favorite BBQ sauce, or mix tomato paste with a bit of honey and vinegar for a less sweet, more concentrated glaze.

Pro Tips

1) Let the meat sit at room temp for 20 minutes before you shape it. Cold meat makes uneven cooking and a tighter loaf. It also helps the fat relax so the texture wont be rubbery.

2) Don’t overmix. Use your hands but stop as soon as it holds together. Overworking makes the meatloaf dense and dry. If you want to be extra safe, mix lightly with a fork or two spatula folds instead of constant kneading.

3) Toast the breadcrumbs in a dry skillet for a few minutes before soaking them, or use panko for more airiness. Toasting adds a little nutty flavor and helps the loaf stay tender. Also, if your mix feels too wet add a tablespoon more crumbs at a time.

4) Use an instant-read thermometer and pull the loaf at 160°F, then let it rest 10 minutes. Resting locks in juices so slices dont crumble. If the glaze is caramelizing too fast, tent loosely with foil for the last few minutes.

Best Homemade Meatloaf Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I promise this Best Easy Meatloaf is shockingly tender with a sticky caramelized top that makes ordering takeout feel lazy.

Pin

Servings

8

servings

Calories

396

kcal

Equipment: 1. Oven (preheated to 375°F)
2. Loaf pan or rimmed baking sheet lined with foil for easier cleanup
3. Small skillet for softening onion (optional)
4. Large mixing bowl and a small bowl for the glaze
5. Measuring cups and spoons
6. Sharp knife and cutting board for the onion and parsley
7. Wooden spoon or your hands for mixing (dont overwork it)
8. Pastry brush or spoon for spreading the glaze
9. Instant read thermometer to check the center reaches 160°F

Ingredients

• 1 1/2 pounds ground beef (80/20)

• 1/2 pound ground pork or turkey (optional, but adds flavor)

• 1 cup plain breadcrumbs (about 3 ounces)

• 1/2 cup whole milk

• 1 large egg, beaten

• 1 small yellow onion, finely chopped (about 3/4 cup)

• 2 cloves garlic, minced

• 2 tablespoons Worcestershire sauce

• 1 tablespoon Dijon mustard

• 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon dried thyme (optional)

• 1 tablespoon olive oil (for softening the onion, optional)

• For the glaze: 1/2 cup ketchup

• For the glaze: 2 tablespoons packed brown sugar

• For the glaze: 1 tablespoon apple cider vinegar

Directions

• Preheat oven to 375°F and lightly grease a loaf pan or line a baking sheet with foil for easier cleanup.
• If using, heat 1 tablespoon olive oil in a small skillet over medium heat, add the finely chopped onion and a pinch of salt, and cook until soft and translucent, about 5 minutes; let cool slightly. You can skip this step and use raw onion if youre in a hurry.
• In a large bowl combine 1 cup plain breadcrumbs and 1/2 cup whole milk and let sit 2 minutes so the crumbs soak up the milk.
• Add 1 1/2 pounds ground beef, 1/2 pound ground pork or turkey (if using), the beaten egg, the cooked or raw onion, 2 cloves minced garlic, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 2 tablespoons chopped fresh parsley (or 1 tablespoon dried), 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme (optional) to the breadcrumb mixture.
• Gently mix with your hands or a spoon until everything is evenly combined but dont overwork the meat or it will get tough; stop when the mixture holds together.
• Shape the meat mixture into a loaf and place it in the prepared pan or on the baking sheet, or pack it into the loaf pan and smooth the top. Make a shallow trench down the center to help it cook evenly if the loaf is thick.
• In a small bowl whisk together 1/2 cup ketchup, 2 tablespoons packed brown sugar, and 1 tablespoon apple cider vinegar to make the glaze.
• Spread about half of the glaze evenly over the top of the meatloaf before it goes in the oven.
• Bake at 375°F until an instant read thermometer in the center reads 160°F, about 45 to 55 minutes depending on thickness; brush with remaining glaze in the last 10 minutes of baking to get a sticky, caramelized top.
• Let the meatloaf rest 10 minutes before slicing so it holds together, then slice and serve with any pan juices spooned over. If you like extra flavor, sprinkle a few chopped parsley leaves on top.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 190g
• Total number of serves: 8
• Calories: 396kcal
• Fat: 26g
• Saturated Fat: 10g
• Trans Fat: 0.5g
• Polyunsaturated: 4g
• Monounsaturated: 12g
• Cholesterol: 130mg
• Sodium: 463mg
• Potassium: 470mg
• Carbohydrates: 18g
• Fiber: 1g
• Sugar: 8g
• Protein: 32g
• Vitamin A: 300IU
• Vitamin C: 1mg
• Calcium: 31mg
• Iron: 3.1mg