I’m sharing my Best Meatloaf, a family favorite and one of the top 10 most popular ground beef recipes on my site that even turns leftovers into the sandwiches everyone fights over.
I keep coming back to this Family Favorite Meatloaf because it hits every note I want on a weeknight. It uses simple pantry flavors with good old ground beef and a chopped onion that somehow make the whole house smell like celebration.
People call it the Most Delicious Meatloaf on my site and the leftovers become a legendary Meatloaf Sandwich you will fight over. I swear the aroma makes everyone line up at the kitchen doorway.
I cant promise you wont sneak bites straight out of the loaf, but I will say this it disappears fast, and then youll be begging for seconds.
Ingredients
- Ground beef gives protein and fat, keeps loaf juicy and flavorful.
- Breadcrumbs add texture, soak juices, give carbs and hold loaf together.
- Eggs bind everything, they add protein and creaminess.
- Onion brings sweetness, moisture and savory backbone, adds fiber.
- Garlic gives warmth and umami, a little goes far.
- Worcestershire adds umami and tang, deepens meaty flavor.
- Ketchup sweetens and adds tomato tang, good in meat and glaze.
- Brown sugar in glaze gives caramelized sweetness and glossy finish.
- Parsley brightens the loaf, adds freshness and a hint of vitamin C.
- Milk softens crumbs, adds moisture and a touch of fat.
Ingredient Quantities
- 2 pounds ground beef 80/20
- 3/4 cup plain breadcrumbs
- 1/2 cup whole milk
- 2 large eggs, beaten
- 1 medium onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh parsley (optional)
- 1/2 cup ketchup for the meat
- 1/3 cup ketchup for the glaze
- 2 tablespoons packed brown sugar for the glaze
- 1 teaspoon yellow mustard for the glaze
- 1 tablespoon olive oil (optional)
How to Make this
1. Preheat oven to 350°F and line a rimmed baking sheet with foil or lightly grease a loaf pan; 80/20 beef makes it juicy so don’t skip that.
2. Put 3/4 cup plain breadcrumbs in a bowl, pour 1/2 cup whole milk over them and let soak until the milk is absorbed, about 5 minutes.
3. If using, heat 1 tablespoon olive oil in a small skillet over medium, sauté 1 cup finely chopped onion until soft, add 2 minced garlic cloves and cook 30 more seconds, then cool slightly. This tames the raw onion taste.
4. In a large bowl combine 2 pounds ground beef, the soaked breadcrumbs, 2 beaten eggs, the cooled onion and garlic, 2 tablespoons Worcestershire sauce, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 cup chopped fresh parsley if you want. Add 1/2 cup ketchup for the meat and mix gently with your hands until just combined. Don’t overmix or you’ll get a dense loaf.
5. Shape the mixture into a single loaf on the prepared sheet or place it in the loaf pan; press it lightly so it’s compact but not packed tight and make a shallow trough along the top to help the glaze settle.
6. Whisk together the glaze: 1/3 cup ketchup, 2 tablespoons packed brown sugar, and 1 teaspoon yellow mustard until smooth. Brush about half of the glaze over the top of the loaf, reserve the rest for later.
7. Bake at 350°F for about 55 to 65 minutes for a 2 pound loaf, or until the internal temperature hits 160°F in the center. If you like a stickier, caramelized top, brush the reserved glaze on in the last 10 to 15 minutes and turn the oven up to 400°F for the final 5 minutes, but watch it so it doesn’t burn.
8. Remove from oven and let rest 10 to 15 minutes before slicing so it holds together and stays juicy.
9. Slice and serve hot or cool completely for the world’s best meatloaf sandwiches. Leftovers reheat great and taste even better the next day.
Equipment Needed
1. rimmed baking sheet or a loaf pan (lined with foil or lightly greased)
2. large mixing bowl for the meat mixture
3. small bowl to soak the breadcrumbs
4. measuring cups and spoons (3/4 cup, 1/2 cup, tbsp, tsp)
5. small skillet for sautéing the onion and garlic
6. wooden spoon or rubber spatula for mixing
7. whisk for the glaze
8. pastry brush to paint on the glaze
9. instant read meat thermometer youll want this to hit 160°F
10. chef’s knife and cutting board (plus oven mitts for hot pans)
FAQ
Family Favorite Meatloaf Recipe Substitutions and Variations
- Ground beef 80/20: swap for ground pork or a half beef half pork mix for similar fat and flavor, or use dark meat ground turkey if you want it leaner but still moist
- Plain breadcrumbs: use panko for a lighter crumb, crushed saltines or Ritz for extra flavor, or rolled oats or almond flour if you need it gluten free
- Whole milk: use 2% milk or buttermilk for a bit of tang, or unsweetened almond milk for a dairy free option
- Ketchup (meat or glaze): use barbecue sauce straight across, or tomato paste mixed with a little honey and vinegar for thicker tang, or chili sauce for more zip
Pro Tips
– Don’t overmix the meat, mix only until everything looks combined. Use your hands and fold gently, don’t knead it like bread or you’ll end up with a dense brick instead of a tender loaf.
– Sauté the onion and garlic first and let them cool before adding, it knocks down that sharp raw bite and brings out sweetness. If you’re in a hurry, even a quick 30 to 60 second sweat helps a lot.
– Chill the shaped loaf for 15 to 30 minutes before it hits the oven, it firms up the fat so the loaf keeps its shape and slices cleaner. Also make a shallow trough on top so the glaze pools instead of running off.
– Use an instant read thermometer and pull the loaf when the center hits 160°F, then let it rest 10 to 15 minutes. For a glossy, slightly caramelized top brush on the reserved glaze near the end and finish at higher heat or under the broiler for a minute or two but watch it so it doesn’t burn.
Family Favorite Meatloaf Recipe
I’m sharing my Best Meatloaf, a family favorite and one of the top 10 most popular ground beef recipes on my site that even turns leftovers into the sandwiches everyone fights over.
6
servings
556
kcal
Equipment: 1. rimmed baking sheet or a loaf pan (lined with foil or lightly greased)
2. large mixing bowl for the meat mixture
3. small bowl to soak the breadcrumbs
4. measuring cups and spoons (3/4 cup, 1/2 cup, tbsp, tsp)
5. small skillet for sautéing the onion and garlic
6. wooden spoon or rubber spatula for mixing
7. whisk for the glaze
8. pastry brush to paint on the glaze
9. instant read meat thermometer youll want this to hit 160°F
10. chef’s knife and cutting board (plus oven mitts for hot pans)
Ingredients
-
2 pounds ground beef 80/20
-
3/4 cup plain breadcrumbs
-
1/2 cup whole milk
-
2 large eggs, beaten
-
1 medium onion, finely chopped (about 1 cup)
-
2 cloves garlic, minced
-
2 tablespoons Worcestershire sauce
-
1 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
1/4 cup chopped fresh parsley (optional)
-
1/2 cup ketchup for the meat
-
1/3 cup ketchup for the glaze
-
2 tablespoons packed brown sugar for the glaze
-
1 teaspoon yellow mustard for the glaze
-
1 tablespoon olive oil (optional)
Directions
- Preheat oven to 350°F and line a rimmed baking sheet with foil or lightly grease a loaf pan; 80/20 beef makes it juicy so don't skip that.
- Put 3/4 cup plain breadcrumbs in a bowl, pour 1/2 cup whole milk over them and let soak until the milk is absorbed, about 5 minutes.
- If using, heat 1 tablespoon olive oil in a small skillet over medium, sauté 1 cup finely chopped onion until soft, add 2 minced garlic cloves and cook 30 more seconds, then cool slightly. This tames the raw onion taste.
- In a large bowl combine 2 pounds ground beef, the soaked breadcrumbs, 2 beaten eggs, the cooled onion and garlic, 2 tablespoons Worcestershire sauce, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 cup chopped fresh parsley if you want. Add 1/2 cup ketchup for the meat and mix gently with your hands until just combined. Don't overmix or you'll get a dense loaf.
- Shape the mixture into a single loaf on the prepared sheet or place it in the loaf pan; press it lightly so it's compact but not packed tight and make a shallow trough along the top to help the glaze settle.
- Whisk together the glaze: 1/3 cup ketchup, 2 tablespoons packed brown sugar, and 1 teaspoon yellow mustard until smooth. Brush about half of the glaze over the top of the loaf, reserve the rest for later.
- Bake at 350°F for about 55 to 65 minutes for a 2 pound loaf, or until the internal temperature hits 160°F in the center. If you like a stickier, caramelized top, brush the reserved glaze on in the last 10 to 15 minutes and turn the oven up to 400°F for the final 5 minutes, but watch it so it doesn't burn.
- Remove from oven and let rest 10 to 15 minutes before slicing so it holds together and stays juicy.
- Slice and serve hot or cool completely for the world's best meatloaf sandwiches. Leftovers reheat great and taste even better the next day.
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: 271g
- Total number of serves: 6
- Calories: 556kcal
- Fat: 35.5g
- Saturated Fat: 13.4g
- Trans Fat: 0.4g
- Polyunsaturated: 1.9g
- Monounsaturated: 15.5g
- Cholesterol: 185mg
- Sodium: 1062mg
- Potassium: 695mg
- Carbohydrates: 25.8g
- Fiber: 1.3g
- Sugar: 13.5g
- Protein: 31g
- Vitamin A: 300IU
- Vitamin C: 7mg
- Calcium: 38mg
- Iron: 4.5mg