The Ultimate Classic Meatloaf Recipe: Juicy, Flavorful, and Perfectly Glazed
There’s nothing quite like a classic meatloaf to bring warmth and comfort to your dinner table. This recipe teaches you how to make a meatloaf that’s incredibly **tender, juicy, and loaded with rich, savory flavor**, all crowned with a spectacular, shiny, caramelized glaze. This quintessential comfort food is not only budget-friendly and easy to prepare, but it also lets your oven do most of the hard work. It’s truly the kind of dish that makes everyone eager to gather for a hearty meal, reminding them of home-cooked goodness.
Forget dry or crumbly meatloaf! This is the **juicy meatloaf recipe** you’ll find yourself coming back to again and again. Crafted with simple, everyday ingredients, it delivers a hearty, satisfying experience perfect for any night of the week. As an added bonus, the leftovers make for the absolute best meatloaf sandwiches the next day – a delightful treat that extends the joy of your meal. Whether you’re a seasoned cook or a beginner, this recipe ensures success and a truly memorable dish.
What Makes This Meatloaf Recipe Truly Exceptional
This **meatloaf** isn’t just another dinner; it’s everything you desire in a classic comfort dish: exceptionally juicy, wonderfully tender, and bursting with profound flavor. The magic lies in a carefully balanced mix of simple pantry staples that create a rich, savory depth with surprisingly minimal effort. Each slice holds its shape beautifully, making for elegant serving, and perhaps even better, it transforms into divine leftovers.
The Secret to a Perfectly Moist and Tender Meatloaf
Many meatloaf recipes risk drying out, but ours guarantees a consistently moist result. The key lies in the perfect ratio of ground beef to binding agents like soaked bread and eggs. The bread, softened with milk, creates tiny pockets of moisture throughout the loaf, preventing it from becoming dense or dry. This thoughtful combination, along with gentle mixing, ensures a succulent texture every single time.
That Irresistible Caramelized Glaze
And that sticky, rich, caramelized glaze on top? It’s absolutely irresistible and elevates this meatloaf from good to extraordinary. This sweet and tangy topping not only adds a beautiful sheen and depth of flavor but also locks in moisture as the meatloaf bakes. It’s the crowning glory that makes every bite memorable. Whether it’s a quick weeknight dinner or a special weekend treat, this meatloaf recipe is one you’ll be proud to serve and will keep everyone asking for more.
What Goes Into This Flavorful Meatloaf
This incredibly juicy meatloaf is made with a thoughtful selection of everyday ingredients that you likely already have in your kitchen. While simple, a few key additions are what truly transform it from basic to absolutely irresistible, delivering a depth of flavor that’s hard to beat.
- Ground Beef: The foundation of our meatloaf. We recommend using regular or lean mince (around 80/20 or 85/15 fat content) for the best balance of flavor and moisture. A bit of fat is crucial for a tender, juicy result, preventing the meatloaf from drying out during baking.
- Bread and Milk: This combination is your secret weapon for a light, moist, and tender texture. The soaked bread acts as a binder, helping the meatloaf hold its shape, while the milk infuses moisture, ensuring every bite is succulent.
- Parmesan Cheese: Freshly shredded Parmesan cheese isn’t just for topping pasta! Incorporated directly into the meat mixture, it adds a rich, savory layer and a wonderful umami depth that complements the beef beautifully.
- Tomato Paste and Worcestershire Sauce: These two powerhouse ingredients are essential for developing the meatloaf’s signature bold, comforting flavor. Tomato paste provides concentrated tomato goodness and an extra layer of umami, while Worcestershire sauce adds a complex, tangy, and slightly sweet kick that enhances the savory notes of the beef.
- Aromatics (Onion & Garlic): Sautéing finely chopped onion and minced garlic before adding them to the mixture softens their bite and releases their aromatic flavors, creating a fragrant and delicious base for the meatloaf.
- Eggs: Crucial for binding all the ingredients together, preventing the meatloaf from crumbling. Eggs help create a cohesive structure that slices beautifully.
- Fresh Parsley: Adds a touch of fresh, herbaceous flavor that brightens up the rich meatloaf and adds a subtle visual appeal.
- Dijon Mustard: A small amount of Dijon mustard in the meatloaf mixture adds a sophisticated tanginess that perfectly balances the rich beef and other savory ingredients.
- Salt & Pepper: Essential seasonings that bring all the flavors to life. Don’t skimp on properly seasoning your meatloaf mixture.
Note: Please see the recipe card at the bottom for a full list of ingredients with precise measurements for both the meatloaf and its glorious glaze.
How To Make The Best Homemade Meatloaf: Step-by-Step Guide
Crafting a perfect meatloaf is simpler than you might think! Follow these easy steps to achieve a tender, juicy meatloaf with that irresistible caramelized glaze. Each step is designed to ensure maximum flavor and a delightful texture.
- Prep and Soak: Begin by preheating your oven to 400°F (200°C). Lightly grease a baking sheet or broiler pan to prevent sticking. In a large bowl, place the bread slices and pour the milk over them. Gently press the bread down to ensure it absorbs the liquid thoroughly. This step is crucial for moisture and binding. Let it soak while you prepare the aromatics.
- Sauté Aromatics: Heat the olive oil in a small pan over medium heat. Add the finely chopped onion and sauté for about 5 minutes, until it’s soft and translucent. This sweetens the onion and removes any harshness. Then, add the minced garlic and cook for just 30 seconds more until it becomes fragrant. Be careful not to burn the garlic. Set the pan aside and allow the aromatics to cool slightly before adding to the meat mixture.
- Mix Meatloaf: Return to the large bowl with the soaked bread. Mash the bread with a fork to break up any large pieces. Add in the ground beef, shredded parmesan cheese, eggs, chopped parsley, tomato paste, Worcestershire sauce, Dijon mustard, salt, pepper, and the cooled sautéed onion and garlic. With clean hands, mix all the ingredients together until they are just combined. Be careful not to over-mix, as this can lead to a tough meatloaf. Mix only until everything is evenly distributed.
- Shape and Glaze: Transfer the meat mixture onto your prepared baking tray. Using your hands, gently form the mixture into a uniform loaf shape, about 9×5 inches. Avoid packing it too tightly. In a small separate bowl, whisk together all the ingredients for the glaze until well combined. Spread approximately half of this delicious sauce evenly over the top and sides of the meatloaf. Reserve the remaining glaze for later.
- Bake and Glaze Again: Place the meatloaf in the preheated oven and bake for 50 minutes. At this point, carefully remove the meatloaf from the oven and brush on half of the *remaining* glaze over the top. This second application helps build that beautiful caramelized crust. Return the meatloaf to the oven and continue baking for another 20 minutes, or until the internal temperature reaches 160°F (71°C) and the glaze is golden and sticky.
- Rest and Serve: Once baked, remove the meatloaf from the oven and let it rest on the baking tray for at least 10 minutes before slicing. This resting period is vital; it allows the juices to redistribute throughout the loaf, ensuring it remains incredibly moist and prevents it from falling apart when sliced. While it rests, mix any delicious pan juices with the *very last* of the reserved glaze. Slice your perfectly cooked meatloaf and serve it with this flavorful sauce, perhaps alongside creamy mashed potatoes or your favorite steamed vegetables.
For the ultimate comfort meal experience, serving your meatloaf with creamy Mashed Potatoes is an absolute must – they’re perfect for soaking up every last drop of the rich glaze and savory pan juices. If you’re craving something extra hearty and satisfying, a side of Tuscan Chicken Mac And Cheese brings bold, cheesy flavor in one easy pot.
And to truly complete your feast, add a side of Easy Cheesy Garlic Bread. It’s crisp, buttery, and utterly ideal for scooping up every last delicious bite of meatloaf and sauce.
Tips for Meatloaf Perfection
- Don’t Overmix: This is perhaps the most crucial tip! Overmixing the meatloaf mixture can lead to a dense, tough texture. Mix just until the ingredients are combined.
- Use a Meat Thermometer: For perfectly cooked and safe meatloaf, always use a reliable meat thermometer. The internal temperature should reach 160°F (71°C) before resting.
- Let It Rest: Just like a steak or roast, meatloaf benefits immensely from a resting period. This allows the juices to redistribute, ensuring a tender, moist, and cohesive loaf that won’t crumble when sliced.
- Don’t Skip the Glaze: The glaze is not just for looks; it adds an incredible layer of flavor and helps keep the meatloaf moist. Applying it in two stages ensures a rich, caramelized crust.
- Vary Your Meat: While ground beef is classic, you can experiment with a mix of ground pork, veal, or even turkey for different flavor profiles. Adjust cooking times if using leaner meats.
- Add a Rack: If your pan doesn’t have a rack, crumple some aluminum foil into snakes and place the meatloaf on top. This allows excess fat to drain away, preventing the bottom of the meatloaf from getting greasy and soggy.
Meatloaf Recipe FAQ’s
Generally, a 2-pound meatloaf bakes at 400°F (200°C) for approximately 70 minutes total. This is typically split into 50 minutes for the initial bake, followed by a second glaze application, and then an additional 20 minutes until the internal temperature reaches 160°F (71°C). The glaze should be sticky and beautifully caramelized. It’s crucial to let the meatloaf rest for 10 minutes before slicing; this allows the juices to redistribute evenly throughout the loaf, keeping it incredibly moist and ensuring it stays intact. Tent it loosely with foil while resting to keep it warm.
Absolutely! Meatloaf is excellent for meal prep and can be frozen both before and after cooking. To freeze raw meatloaf, tightly wrap the formed loaf in plastic wrap, then an additional layer of aluminum foil, and place it in a freezer-safe bag or container. Defrost it in the fridge for 18–24 hours before baking as usual. Cooked meatloaf can also be frozen in individual slices for quick, easy meals. Wrap slices tightly and reheat gently in the oven or microwave.
If your meatloaf crumbles, there are a few common culprits. It may not have enough binding ingredients like eggs or soaked bread, or the ratio might be off. Overmixing the meat can also lead to a dry, crumbly texture, as it develops the protein too much. Additionally, not letting the meatloaf rest before slicing is a major reason for crumbling, as the juices haven’t had a chance to set and bind the loaf together. Ensure you use the correct ingredient proportions, mix gently, and always allow adequate resting time.
The most accurate way to determine if your meatloaf is done is by using a meat thermometer. Insert it into the center of the loaf, ensuring it doesn’t touch the baking pan. The internal temperature should register 160°F (71°C). While the glaze will be beautifully caramelized and the top will look golden, relying on internal temperature ensures food safety and optimal doneness.
Yes, you can easily adapt this recipe to be gluten-free. Simply substitute the regular bread with gluten-free bread or use gluten-free breadcrumbs instead. Ensure that any other ingredients like Worcestershire sauce are also certified gluten-free, as some brands may contain wheat. The rest of the ingredients are naturally gluten-free.
For the best flavor and moisture, we recommend using ground beef with a fat content of 80/20 (80% lean, 20% fat) or 85/15. The fat renders during cooking, contributing significantly to the juiciness and flavor of the meatloaf. While leaner ground beef (like 90/10 or 93/7) can be used, you might find the meatloaf to be slightly less moist. If using leaner meat, consider adding a tablespoon of olive oil or a bit of finely shredded zucchini to the mixture to boost moisture.
Watch How to Make The BEST Meatloaf!
See this incredible meatloaf come to life in our step-by-step video! Visual learners will appreciate watching each stage of the preparation, from mixing the ingredients to applying the perfect glaze and achieving that beautifully baked finish.
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Meatloaf
Karina
15 minutes
1 hour
15 minutes
1 hour
30 minutes
10
people
Ingredients
Meatloaf:
-
4
slices
bread
ripped up into 2-inch pieces -
1/2
cup
milk -
1
tablespoon
olive oil -
1
onion
finely chopped -
4
cloves
garlic
minced -
2
pounds
ground beef mince
regular or lean -
1
cup
shredded parmesan cheese
please use fresh -
2
large
eggs -
¼
cup
parsley
chopped -
3
level tablespoons
tomato paste -
2
tablespoons
Worcestershire sauce -
1
tablespoon
Dijon mustard -
1
teaspoon
salt -
1/2
teaspoon
pepper
Glaze:
-
3/4
cup
ketchup
Australian tomato sauce -
2
tablespoons
tomato paste -
2
tablespoons
light brown sugar
packed -
4
tablespoons
cider vinegar
or white vinegar -
1
teaspoon
Worcestershire sauce -
1
teaspoon
garlic powder -
1/2
teaspoon
cracked black pepper -
1
teaspoon
onion powder
Instructions
-
Preheat oven to 400°F (or 200°C). Lightly grease a broiler pan (oven grill pan), or regular baking sheet to ensure the meatloaf doesn’t stick.
-
In a large bowl, place the bread slices and pour the milk over them. Press them down with your fingers to ensure they are fully soaked and softened. Allow to soak while you prepare the onion and garlic.
-
Heat the olive oil in a small pan over medium heat. Add the finely chopped onion and sauté until soft and translucent, which should take about 5 minutes. Then, add the minced garlic and sauté for just 30 seconds more, until it becomes fragrant. Be careful not to burn the garlic. Set aside and allow to cool slightly before adding to the meat mixture.
-
Mash the soaked bread with a fork to break up any large pieces. Add in the cooled onion and garlic mixture, ground beef, shredded parmesan cheese, eggs, chopped parsley, tomato paste, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix all ingredients with your hands until everything is just combined. The key here is to avoid over-mixing, as this can result in a tough, dense meatloaf.
-
Gently scoop the meat mixture onto your prepared baking tray. Form it into a uniform loaf shape, pressing down lightly to ensure it holds together. Aim for a loaf roughly 9×5 inches in size.
-
In a smaller bowl, whisk together all the ingredients for the glaze until well combined. Spread about half of this delicious sauce evenly over the top of the formed meatloaf. Reserve the remaining sauce for later applications.
-
Bake the meatloaf for an initial 50 minutes. After this time, remove it from the oven and carefully spread half of the *remaining* sauce over the top. This second layer helps build a beautiful, sticky, and caramelized crust. Return the meatloaf to the oven and continue to bake for a further 20 minutes, or until an internal thermometer inserted into the thickest part reads 160°F (71°C) and the glaze is golden.
-
Once baked, remove the meatloaf from the oven and allow it to rest for 10 minutes before slicing. This resting period is critical for a moist and intact loaf. While it rests, mix any delicious pan juices with the *very last* of the reserved glaze. Serve the meatloaf with this incredible sauce!
-
Serve your perfectly cooked meatloaf with creamy mashed potatoes (or mashed cauliflower for a lower-carb option) and/or a side of steamed fresh vegetables for a complete and satisfying meal.
Notes
PLUS… take advantage of leftovers and turn them into the best meatloaf sandwiches! The flavors deepen overnight, making them even more delicious the next day.
ORIGINALLY POSTED MAY 27, 2018.
Nutrition
Calories:
308
kcal
|
Carbohydrates:
17
g
|
Protein:
25
g
|
Fat:
15
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
104
mg
|
Sodium:
787
mg
|
Potassium:
514
mg
|
Fiber:
1
g
|
Sugar:
9
g
|
Vitamin A:
430
IU
|
Vitamin C:
5
mg
|
Calcium:
184
mg
|
Iron:
3
mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this? Leave a comment below!