Few dishes are as comforting as a thick slice of meatloaf covered in a sweet-tangy glaze and served with a tasty side dish. Right at home with shepherd’s pie and chicken pot pie, this comfort food is a favorite dinner of my family’s. This classic meatloaf is simple, juicy, and so light! You’ll love the easy 3-ingredient glossy glaze to brush on top, too. Once baked, it turns into a caramelized topping that adds so much flavor to the meatloaf.
You don’t need a lot of prep time to whip up a homemade meatloaf, either! Simply cook up some onions and garlic, mix them with ground beef and seasonings, shape it into a loaf, and bake. Brush the glaze on top part way through baking, and then let the meatloaf rest before digging in. A side of garlic mashed potatoes or roasted vegetables is the perfect accompaniment. I share lots of side ideas in this post, as well as tips to take this no-fail meatloaf to the next level!
Table of Contents
Key Ingredients
Use these ingredients to make the best meatloaf. You can find the full list of ingredients with measurements in the recipe card below.
Aromatics — finely chopped onion and minced garlic build a good foundation of flavor from the start. For a twist, swap fresh garlic for air fryer roasted garlic! You’ll love the subtle sweetness that caramelized garlic brings to the table.
Ground beef — the star of this meatloaf is ground beef. As I mentioned in my Instant Pot meatloaf recipe, lean ground beef is best to avoid greasiness, but not too lean, or the dish turns out dry. See below for my recommendations!
Eggs — eggs add richness and also act as a binder to hold the meatloaf mixture together.
Milk — milk soaks into the breadcrumbs to keep the meatloaf moist so every slice is wonderfully juicy.
Panko breadcrumbs — breadcrumbs lock in moisture, act as a binder, and keep the meatloaf light instead of dense. Feel free to swap the panko crumbs for an equal amount of homemade breadcrumbs made with white bread or sourdough bread.
Worcestershire sauce — adds umami, saltiness, and overall depth of flavor to the dish. It’s a must in my classic meatloaf recipe!
Meatloaf Glaze — all you need for the glossy glaze is ketchup, Worcestershire sauce, and a little brown sugar. Simply stir these ingredients together, and they’ll bake into a delicious, sticky glaze on top of the meatloaf.
What Is The Best Kind Of Ground Beef To Use?
Fat is so important for a juicy meatloaf. For the best meatloaf recipe, I prefer 90/10 beef (often labeled ground sirloin at the store) to get a good balance of fat for moisture and flavor without it being too greasy. You can use 80/20 (ground chuck) as well.
Don’t get meat that’s any higher in fat percentage (more than 20%), or the meatloaf will be swimming in fat when baked. I also don’t recommend going leaner than 90/10, as the meatloaf can turn out dry and crumbly. If you want to make a leaner meatloaf, or if you simply want to use a different meat, try my turkey meatloaf recipe.
Is It Better To Use A Loaf Pan or Baking Sheet?
You can use either one! I redeveloped this recipe to use a baking sheet for ease. During testing, I found that just shaping the beef mixture directly on a sheet pan is so fuss-free compared to molding the loaf into a pan or worrying about it sticking. Plus, on a sheet pan, there’s a larger surface area to brush the glaze onto for more of the lovely caramelized topping.
If you do want to bake the meatloaf in a 9×5-inch loaf pan, press the meat mixture into the pan, then bake at 375°F for 40 minutes. Brush with about half of the sauce, and return it to the oven for 20 minutes or until cooked through (a meat thermometer should read 160°F when inserted into the middle). Brush the remaining glaze on after baking.
Can You Freeze Meatloaf Before Baking?
Absolutely! Shape the meat mixture on a lined baking sheet, but do not bake it. Freeze until solid, then wrap in a few layers of plastic wrap and aluminum foil to protect it from freezer burn. You can freeze the unbaked meatloaf for up to 3 months. When you’re ready to make it, thaw it overnight in the refrigerator, unwrap, and bake it as instructed in the recipe. Make the glaze while the meatloaf bakes.
Pro Tips For Making The Best Meatloaf
Don’t skip the breadcrumbs. Breadcrumbs absorb moisture, so the meatloaf doesn’t lose any juiciness during baking. It also lightens the meat mixture to avoid the dreaded tough, dense meatloaf dinner. Including this key ingredient helps bake a perfect meatloaf every time!
Use a thermometer so you don’t overcook the meatloaf. An instant-read thermometer is the best tool for knowing when the meatloaf is done. Insert it into the center of the meatloaf, and once it registers an internal temperature of 160°F, it’s done and ready to rest!
Don’t skip the resting time. This period allows the juices in the meatloaf to redistribute, so every bite is perfectly juicy. Slicing it too soon will cause the juices to run out.
How To Make Meatloaf
1. Cook the onions in olive oil with salt until softened, then add minced garlic and cook. Transfer the aromatics to a large bowl and let them sit until just warm.
2. Add the rest of the meatloaf ingredients to the bowl with the onions and mix gently.
3. Gather the mixture together and place it on a lined and greased, rimmed baking sheet. Form into a rectangular loaf shape measuring 8x4x2 inches. Bake at 350°F for 30 minutes.
4. Meanwhile, make the glaze in a small bowl by whisking together the ketchup, Worcestershire sauce, and brown sugar.
5. Once 30 minutes have passed, brush half of the glaze evenly over the meatloaf. Bake for another 20 or so minutes or until a thermometer inserted in the center registers 160°F.
6. Brush the remaining sauce over the top. Let the meatloaf rest for 10 minutes before slicing.
Meatloaf Recipe
Ingredients
Meatloaf:
- 1 tablespoon olive oil
- 1 cup finely chopped onion (130g)
- 1½ teaspoons salt divided
- 3 garlic cloves minced (about 1 tablespoon)
- 2 pounds 90/10 ground beef (900g)
- 2 large eggs
- ⅓ cup milk (80mL)
- ¾ cup panko breadcrumbs (55g)
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon ground black pepper
Glaze:
- 6 tablespoons ketchup (100g)
- 1 tablespoon packed brown sugar
- 1 tablespoon Worcestershire sauce
Instructions
For the Meatloaf:
- Preheat the oven to 350°F. Line a small sheet pan with foil or parchment paper. Grease the tray with olive oil or nonstick spray.
- Heat a small skillet over medium heat. Add the olive oil, then the onions and ½ teaspoon of salt. Cook, stirring frequently, until softened, about 6 minutes. Add the garlic and cook for one more minute. Transfer the mixture to a large mixing bowl and let cool until just warm, about 15 minutes.
- Once the onion mixture has cooled, add the ground beef, eggs, milk, Panko, ketchup, Worcestershire sauce, Italian seasoning, remaining 1 teaspoon of salt, and pepper. Mix gently but thoroughly to combine.
- Gather the mixture together and place it on the prepared baking sheet. Form into a rectangular shape that is 8x4x2-inches. Bake for 30 minutes.
For the Glaze:
- In a small bowl, stir together the ketchup, brown sugar, and Worcestershire sauce until combined.
- Brush half of the sauce evenly over the meatloaf. Return to the oven and bake until a thermometer inserted in the center registers 160°F, 20 to 25 minutes. Brush the remaining sauce over top. Let rest 10 minutes before slicing.
Notes
- If you’re short on time, you can skip cooking the onions in step 2. Just cut them very finely, or grate the onion on the largest holes of a box grater so it softens in the meatloaf as it bakes.
- Double the sauce if you’d like to serve more of it alongside the meatloaf!
Nutrition
Recipe Variations To Try
Meatloaf is a great recipe to play around with and make your own! These are some variations and ingredient substitutions I love:
- Replace the bread crumbs with crushed potato chips: For a twist on flavor and texture, swap the Panko for finely crushed potato chips. This is a great option if you are looking to make a gluten-free meatloaf and don’t have gluten-free bread or breadcrumbs. I recommend reducing the added salt to 1 teaspoon since the chips will add salt on their own. You can try plain sea salt chips or get creative with different flavors.
- Glaze option: Replace part or all of the ketchup with a thick barbecue sauce for a smoky and sweet element.
- Add shredded vegetables: Adding up to 1 cup of shredded carrots, yellow squash, and zucchini are great options to sneak in some extra veggies. You can also throw in ½ cup of finely chopped celery or diced bell pepper with the onions in Step 1.
- Mix up the seasonings: While salt, black pepper, and Italian seasoning are classics, switch it up and add garlic powder, onion powder, paprika, dried or fresh herbs like fresh parsley and sage, Lipton onion soup seasoning, or a seasoning blend like McCormick’s meatloaf seasoning.
How To Serve
Meatloaf is so versatile and pairs really well with loads of delicious sides. Some of my favorite side dishes that complement a hefty slice of this comforting dish are creamy mashed potatoes, creamed spinach, corn casserole, French green beans, and mac and cheese.
If you want to reinvent leftovers, try making a meatloaf sandwich! Heat a slice of meatloaf and place it on sliced Italian bread with your favorite sliced cheese.
Storing Leftovers
Refrigerating: Once completely cooled, store leftover meatloaf in an airtight container or wrap it tightly and refrigerate for up to 5 days.
Freezing: I like to slice cooked meatloaf before freezing to make it easier to thaw single servings later on. Store the individual slices in a freezer-safe container or freezer bag with pieces of parchment paper between slices to prevent sticking. It will freeze well for up to 3 months. Thaw in the fridge before reheating.
Reheating: Reheat meatloaf in the oven at 350°F. Place the meatloaf slices on a lined baking sheet and cover them with aluminum foil to prevent them from drying out. Reheat until warmed through, about 10 to 20 minutes, depending on how thick the slices are. For a quicker option, you can reheat meatloaf slices in the microwave for 1 to 2 minutes or in the air fryer at 350°F for 3 to 5 minutes.
Frequently Asked Questions
Shape the meatloaf mixture, cover it, and chill it in the refrigerator for up to 2 days. The outside might turn a bit grey as the iron in the meat will oxidize, but the flavor won’t be affected at all.
Two key ingredients that hold meatloaf together are eggs and breadcrumbs. Both act as binders that hold the loaf together. They also have the added bonus of making it super juicy, so don’t skip them! As discussed earlier, avoid using very lean beef (93/7), which often causes meatloaf to turn out dry and crumbly.
The main culprit is overmixing and squeezing the meat mixture. Just stir the ingredients together until combined; do not mix too much. When shaping the mixture into a loaf, gently shape and pat it into a rectangle instead of squeezing and pressing it forcefully.
If you’ve tried this easy meatloaf recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Michele says
The best meatloaf we’ve ever had. Use a stand mixer to gently mix the ingredients.