After years of tweaking, I finally perfected the BEST meatloaf and I’m sharing the Meatloaf Tips and zesty topping that make this beef loaf stand out.
I’ve spent years chasing the perfect meatloaf and finally think I cracked it. The BEST Meatloaf Recipe is the one I bring to potlucks when I want jaws to drop, a tender, juicy ground beef loaf finished with a bright, zesty ketchup topping that actually sings.
I fussed with texture and timing, picked up stubborn little Meatloaf Tips that make every slice hold together, and yes I compared it to Recipe With Chili Sauce versions too. It’s not perfect but it’s got that wow factor you’ll keep testing until midnight.
Ingredients
- Ground beef: Rich in protein and iron, keeps loaf juicy, can be kinda fatty.
- Ground pork: Optional adds moisture and extra flavor, a bit sweeter than beef.
- Breadcrumbs: Soak up juices give structure and texture, mostly carbs and fiber.
- Eggs: Bind everything add protein and richness, yolks make it tender.
- Onion: Sweetness and moisture adds fiber and savory depth when caramelized.
- Ketchup: Gives tangy sweetness and a glossy glaze, mostly sugar and tomatoes.
- Worcestershire sauce: Adds umami and acidity, small amount boost savory complexity.
- Brown sugar: Balances tang with molasses notes, caramelizes on top giving color.
- Parsley: Freshness and mild herb aroma, low cal and adds a clean finish.
Ingredient Quantities
- 2 pounds ground beef (80/20)
- 1/2 pound ground pork (optional adds moisture)
- 1 cup plain breadcrumbs not packed
- 1/2 cup whole milk
- 2 large eggs
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 3/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt or 3/4 teaspoon table salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika (optional)
How to Make this
1. Preheat oven to 350°F (175°C). Heat 1 tablespoon olive oil in a skillet over medium heat, add the finely chopped onion and cook until soft and slightly translucent, about 4 to 5 minutes, add the minced garlic and cook 30 to 60 seconds more, then remove from heat and let cool a bit.
2. Put 1 cup plain breadcrumbs in a bowl and pour 1/2 cup whole milk over them, stir and let soak for 5 minutes.
3. In a large bowl combine 2 pounds ground beef and 1/2 pound ground pork if using. Add the soaked breadcrumbs, 2 large eggs, the cooled onion and garlic, 1 teaspoon kosher salt (or 3/4 teaspoon table salt), 1/2 teaspoon black pepper, 2 tablespoons chopped fresh parsley, and 1/2 teaspoon smoked paprika if you want smokiness. Add about 1/4 cup of the ketchup, 1 tablespoon Worcestershire sauce, 1 tablespoon brown sugar, and 1/2 tablespoon Dijon mustard to the meat mixture. Mix gently with your hands or a fork until just combined — dont overmix or it will get tough.
4. Shape the meat into a loaf on a foil-lined rimmed baking sheet or place it in a lightly greased loaf pan. Press the top gently to make it even. If you have time, chill the shaped loaf in the fridge 10 to 15 minutes to help it hold its shape.
5. Make the topping by mixing the remaining ketchup (about 1/2 cup), 1 tablespoon Worcestershire sauce, 1 tablespoon brown sugar, and the remaining 1/2 tablespoon Dijon mustard in a small bowl until smooth.
6. Brush a thin layer of the topping over the loaf, reserve 2 to 3 tablespoons for later. Slide the loaf into the oven.
7. Bake for about 55 to 65 minutes at 350°F, or until an instant read thermometer inserted into the center reads 160°F (71°C). Brush the reserved topping onto the loaf during the last 10 to 15 minutes of cooking for a glossy finish.
8. Remove the meatloaf from the oven, tent loosely with foil and let rest 10 to 15 minutes before slicing so the juices redistribute. Slice, garnish with extra chopped parsley if you like, and serve. Enjoy.
Equipment Needed
1. Oven (preheat to 350°F)
2. Rimmed baking sheet lined with foil or a greased loaf pan
3. Medium skillet for softening onion and garlic
4. Large mixing bowl plus a small bowl for the glaze
5. Measuring cups and spoons
6. Chef’s knife and cutting board for chopping onion and parsley
7. Wooden spoon or clean hands for mixing the meat gently
8. Instant read thermometer to check doneness (160°F)
9. Pastry brush or spoon for glazing and a spatula for transferring the loaf
FAQ
The BEST Meatloaf Recipe We’ve Ever Had! Substitutions and Variations
- Ground pork: no pork on hand? Use an extra half pound ground beef or 1/2 pound ground turkey. Turkey is leaner so add a tablespoon of olive oil or a splash of milk to keep it from drying out, otherwise fine.
- Breadcrumbs: swap 1 cup plain breadcrumbs for 1 cup panko, 1 cup rolled oats, or 1 cup crushed saltine crackers. Oats give a softer, slightly chewier texture, panko keeps it lighter.
- Whole milk: use the same amount of buttermilk for a little tang, or unsweetened almond milk if you need dairy free, or low sodium beef broth for more savory depth.
- Eggs: for each egg try 1 tablespoon ground flaxseed plus 3 tablespoons water, let sit 5 minutes, or use 1/4 cup mayonnaise for two eggs if you want extra moisture and richness.
Pro Tips
– Brown the onions good and let them cool before they hit the meat. That little sauté adds way more flavor than raw onion, and if it’s still hot you’ll start to melt the fat and egg which makes the loaf dense. Also squeeze excess liquid from soaked crumbs if they seem sloppy, you want moist not soupy.
– Don’t overmix. Seriously, mix until just combined — a few folds with your hands or a fork is enough. Overworking makes the proteins bind and the loaf gets tough. If your hands get warm, pop the bowl in the fridge 10 minutes and finish shaping cold.
– Chill the shaped loaf 10 to 20 minutes before baking and use a rimmed sheet (foil for easy cleanup) instead of a deep pan if you like a crusty exterior. Chilling helps it hold shape so slices look clean, and the sheet lets fat render away so the bottom doesn’t turn soggy.
– Use an instant read thermometer and bake to 160 F in the center, then tent and rest 10 to 15 minutes before slicing so juices redistribute. For a shiny glaze brush most on at the end of the bake and reserve a little to brush right before resting so it looks glossy and not burned.
The BEST Meatloaf Recipe We've Ever Had!
After years of tweaking, I finally perfected the BEST meatloaf and I'm sharing the Meatloaf Tips and zesty topping that make this beef loaf stand out.
8
servings
553
kcal
Equipment: 1. Oven (preheat to 350°F)
2. Rimmed baking sheet lined with foil or a greased loaf pan
3. Medium skillet for softening onion and garlic
4. Large mixing bowl plus a small bowl for the glaze
5. Measuring cups and spoons
6. Chef’s knife and cutting board for chopping onion and parsley
7. Wooden spoon or clean hands for mixing the meat gently
8. Instant read thermometer to check doneness (160°F)
9. Pastry brush or spoon for glazing and a spatula for transferring the loaf
Ingredients
-
2 pounds ground beef (80/20)
-
1/2 pound ground pork (optional adds moisture)
-
1 cup plain breadcrumbs not packed
-
1/2 cup whole milk
-
2 large eggs
-
1 medium yellow onion finely chopped
-
3 cloves garlic minced
-
3/4 cup ketchup
-
2 tablespoons Worcestershire sauce
-
2 tablespoons brown sugar
-
1 tablespoon Dijon mustard
-
1 teaspoon kosher salt or 3/4 teaspoon table salt
-
1/2 teaspoon black pepper
-
2 tablespoons chopped fresh parsley
-
1 tablespoon olive oil
-
1/2 teaspoon smoked paprika (optional)
Directions
- Preheat oven to 350°F (175°C). Heat 1 tablespoon olive oil in a skillet over medium heat, add the finely chopped onion and cook until soft and slightly translucent, about 4 to 5 minutes, add the minced garlic and cook 30 to 60 seconds more, then remove from heat and let cool a bit.
- Put 1 cup plain breadcrumbs in a bowl and pour 1/2 cup whole milk over them, stir and let soak for 5 minutes.
- In a large bowl combine 2 pounds ground beef and 1/2 pound ground pork if using. Add the soaked breadcrumbs, 2 large eggs, the cooled onion and garlic, 1 teaspoon kosher salt (or 3/4 teaspoon table salt), 1/2 teaspoon black pepper, 2 tablespoons chopped fresh parsley, and 1/2 teaspoon smoked paprika if you want smokiness. Add about 1/4 cup of the ketchup, 1 tablespoon Worcestershire sauce, 1 tablespoon brown sugar, and 1/2 tablespoon Dijon mustard to the meat mixture. Mix gently with your hands or a fork until just combined — dont overmix or it will get tough.
- Shape the meat into a loaf on a foil-lined rimmed baking sheet or place it in a lightly greased loaf pan. Press the top gently to make it even. If you have time, chill the shaped loaf in the fridge 10 to 15 minutes to help it hold its shape.
- Make the topping by mixing the remaining ketchup (about 1/2 cup), 1 tablespoon Worcestershire sauce, 1 tablespoon brown sugar, and the remaining 1/2 tablespoon Dijon mustard in a small bowl until smooth.
- Brush a thin layer of the topping over the loaf, reserve 2 to 3 tablespoons for later. Slide the loaf into the oven.
- Bake for about 55 to 65 minutes at 350°F, or until an instant read thermometer inserted into the center reads 160°F (71°C). Brush the reserved topping onto the loaf during the last 10 to 15 minutes of cooking for a glossy finish.
- Remove the meatloaf from the oven, tent loosely with foil and let rest 10 to 15 minutes before slicing so the juices redistribute. Slice, garnish with extra chopped parsley if you like, and serve. Enjoy.
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: 235g
- Total number of serves: 8
- Calories: 553kcal
- Fat: 33.9g
- Saturated Fat: 10.9g
- Trans Fat: 0.3g
- Polyunsaturated: 2.5g
- Monounsaturated: 20.2g
- Cholesterol: 155mg
- Sodium: 459mg
- Potassium: 625mg
- Carbohydrates: 22.9g
- Fiber: 1.3g
- Sugar: 10.1g
- Protein: 40.5g
- Vitamin A: 400IU
- Vitamin C: 6mg
- Calcium: 113mg
- Iron: 3.9mg