Meatloaf Recipe
My homemade meatloaf is tender and juicy on the inside, with a sweet and tangy glaze caramelized on top. Made with ground beef, cheddar cheese, and a perfect blend of seasonings, this foolproof recipe is ready in under an hour. It is an easy and comforting meal my whole family loves.
This moist meatloaf recipe will win you over from the very first bite! It is so comforting, and seriously it never falls apart when sliced. In my house, it is one of our favorite dinner, just like my potato and meatloaf casserole and this turkey meatloaf. Both are easy to make, perfect for busy nights, and the leftovers? Let’s just say, I am always excited for a next-day meatloaf sandwich.
Table of contents
The good news? If you have a big family like mine, this recipe is a lifesaver when you are on a budget and need to feed a crowd. With just a few simple ingredients for the meatloaf and glaze, all you have to do is mix, shape, and bake. After years of perfecting this classic recipe, this is the meatloaf I make again and again because it always turns out just right. I hope you love it as much as I do!
Why you will love this recipe
- The glaze adds incredible flavor: A mix of ketchup, sweet chili sauce, and brown sugar creates a sweet and tangy coating that caramelizes in the oven. Trust me, it makes every bite better.
- No more meatloaf that falls apart: Thanks to the eggs, milk, and breadcrumbs, the meat stays tender and juicy without crumbling. Every slice holds together perfectly.
- Leftovers are just as delicious: I love slicing up extra meatloaf for sandwiches the next day. It reheats well and makes an easy meal that tastes just as good as the first time.
- Want a stress-free dinner? Well, you are in the right place. Simply mix the ground beef, seasonings, and breadcrumbs in one bowl, shape it into a loaf, and let the oven do the work. It is as simple as it gets, so lets start cooking!
What you will need
For the Meatloaf:
- Ground beef: I use 90% lean for the best balance of flavor and tenderness. It keeps the meatloaf juicy without being too greasy.
- Herbs and spices: A simple mix of parsley, Italian seasoning, paprika, red pepper flakes, salt, and pepper adds great depth.
- Aromatics: Finely diced onion and fresh minced garlic make all the difference.
- Flavor boosters: Worcestershire sauce brings out the best in the beef. Cheddar cheese melts beautifully inside, making the meatloaf even more delicious.
- Binding ingredients: Bread crumbs, milk, and eggs keep the meatloaf moist and hold it together. If I want a denser texture, I use half and half instead of milk.
For the Glaze:
- Base flavors: Ketchup and tomato paste create a rich, tangy foundation. If I do not have ketchup, BBQ sauce works just as well.
- Sweetness: Brown sugar and sweet chili sauce add the perfect balance of sweet and spicy.
- Tang and depth: Mustard and apple cider vinegar round out the glaze.
How to make
Prep: First, I preheat the oven to 400 degrees Fahrenheit. After that, I prepare a loaf pan or line a baking sheet with aluminum foil and set it aside.
Combine: I start by adding 90% lean ground beef to a large bowl. Then, I mix in dried parsley, Italian herbs, paprika, red pepper flakes, Worcestershire sauce, garlic, and onion. Next, I add the breadcrumbs, season with salt and pepper, and mix until everything is well combined.
Add the Rest of the ingredients: After that, I pour the milk, and egg, using my hands to gently mix everything together.
Shape: Once is well combined, I stir in the cheese, making sure it is evenly distributed. Then, I shape the meat mixture into a loaf and transfer it to the prepared baking sheet.
Make the glaze: Super easy, I mix all the ingredients in a small bowl until well combined.
Bake: I brush the glaze over the top of the meatloaf and place it in the oven. Then, I bake it for about 45 minutes, or until the internal temperature reaches 160 degrees Fahrenheit.
Serve: Once it is done cooking, I let it rest for 10 to 15 minutes. Then, I slice and serve. Check out my favorite serving suggestions later in the post.
Expert Tip
Mix gently for tender meatloaf
The first time I made meatloaf, I mixed and mashed everything together, thinking the more I worked it, the better it would be. Instead, it turned out dense and tough. After plenty of trial and error, I realized that gentle mixing is the secret. Now, I stop as soon as everything is combined, and the result is always tender, juicy, and full of flavor meatloaf.
More tips to consider:
- Leaner beef: I always use lean ground beef for the best balance of flavor and texture. It keeps the meatloaf moist without being too greasy.
- Finely chopped ingredients: I make sure to finely chop the onion so it blends smoothly into the meat.
- Shape: There are two ways I like to shape meatloaf. The quickest option is to press it into a loaf pan, which gives it a uniform shape, but the downside is that the edges can turn out a bit soggy. My favorite method is to shape it by hand into an 8×4-inch loaf and place it on a baking tray. It takes a little extra time, but it gives the meatloaf a homemade look and guarantees crispy edges all around.
- Glaze it properly: Brushing the glaze on during cooking locks in flavor and moisture. It also gives the meatloaf a beautiful caramelized finish.
- Cooking time: The thickness of the meatloaf affects how long it needs to bake. I always check that it reaches 160 degrees Fahrenheit before serving.
- Panko breadcrumbs: I sometimes swap regular breadcrumbs for panko. It makes the meatloaf softer and even juicier.
- Let it rest: Letting it sit for 10 minutes after baking keeps it from falling apart. It also helps the flavors settle for the best taste.
Recipe Variations
- For cheese lovers: I love using cheddar cheese as it adds more flavor to it while keeping the meatloaf extremely juicy and moist. However, you can use other cheeses as well. I recommend shredded Mexican cheese blend, Pepper Jack cheese, Fontina, or Gouda. Add extra cheese for this cheeseburger meatloaf version.
- Meat swaps: I sometimes swap ground beef for ground turkey or pork. Both work great and give the meatloaf a slightly different flavor.
- Seasoning: Also, I like playing with the seasonings to add extra flavors, by adding some homemade Ranch seasoning, Cajun, or even my taco seasoning.
- Change the glaze: I love switching up the glaze for a different flavor. Sometimes, I use my homemade BBQ sauce for a smoky touch, or my sweet and sour sauce.
- Add bacon: Bacon makes everything better. Wrapping the meatloaf in crispy bacon takes it to the next level, just like in my bacon wrapped meatloaf recipe.
What to serve with
Meatloaf is the ultimate comfort meal that goes with just about anything. I always serve it with creamy mashed potatoes and a fresh salad for myself, and for the kids, a batch of mac and cheese is a must. They ask for it every time, and honestly, who am I to say no? It is so good that I always end up eating more than I should, ha!
For a lighter side, I put some crispy asparagus in the oven and cook until perfectly tender. To finish the meal, I always treat myself to a warm slice of coffee cake with an expresso, it is the perfect sweet ending.
How to store leftovers
- Fridge: I let the meatloaf fully cool before placing it in an airtight container. Then, I store it in the fridge for up to four days.
- Freeze: I wrap it tightly in plastic wrap and foil, then pop it in the freezer where it stays fresh for up to three months.
- Defrost: When I am ready to enjoy it again, I move it to the fridge the night before to thaw. I reheat it in the oven or microwave and always make a little extra glaze to brush on top for even more flavor.
Frequently Asked Questions
I have made plenty of meatloaf recipes, and I can confidently say that using lean ground beef, around 85% to 90% lean, is the way to go. Many people think the opposite, but my experience tells me otherwise. The problem with high-fat ground beef is that it turns into a greasy mess once cooked. Since I mix the lean beef with milk, egg, ketchup, and onion, it stays juicy and moist without all the extra grease. More importantly, it holds its shape perfectly and comes out looking just right every time.
Depending on its size, meatloaf may take longer to bake. To keep it juicy and prevent the top from burning, I cover it with a piece of aluminum foil. I always remove the foil during the last 15 minutes of baking to let the glaze caramelize perfectly.
It depends on how I bake it. If I use a baking sheet, there is no need to drain anything. But if I bake it in a loaf pan, the grease helps keep it moist and extra juicy. I always make sure to drain it for 15 minutes before serving.
More comfort dinner recipes
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Meatloaf Recipe
Ingredients
Meatloaf:
- 2 lbs ground beef 90% lean
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground paprika
- 1/4 teaspoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon Kosher salt
- 1 small onion finely diced
- 1 tablespoon garlic minced
- 1 cup bread crumbs plain
- 1 cup milk
- 2 eggs beaten
- 1 cup cheddar cheese shredded
Meatloaf Glaze:
- 1/3 cup ketchup
- 1 tablespoon tomato paste
- 3 tablespoons brown sugar
- 1 teaspoon apple cider vinegar
- 2 tablespoons sweet chili sauce
- 1 tablespoon mustard
Instructions
- Preheat oven to 400 degrees F.
- Cover a rimmed baking sheet with aluminum foil. Lightly spray with oil. Set aside.
Make Meatloaf:
- Add the ground beef to a large bowl. Then, mix in dried parsley, Italian herbs, paprika, red pepper flakes, Worcestershire sauce, garlic, and onion. Next, add the breadcrumbs, season with salt and pepper, and mix until everything is well combined.
- After that, add the milk and beaten egg. Stir just until combined.
- Add the cheddar cheese and again mix well, but do not over-beat.
- Shape the beef mixture into a loaf and place it on the prepared baking sheet.
Glaze:
- Add all the glaze ingredients in a small bowl and stir until well combined, set aside. Brush about half of the glaze all over the meatloaf.
Bake:
- Transfer meatloaf to the oven and bake for about 45 minutes, or until the internal temperature is 160F degrees. Brush the remaining glaze all over the surface and bake for another 15 minutes.
- Once it is done, let it cool for 10-15 minutes before slicing and serving.
Video
Notes
Mix gently for tender meatloaf
The first time I made meatloaf, I mixed and mashed everything together, thinking the more I worked it, the better it would be. Instead, it turned out dense and tough. After plenty of trial and error, I realized that gentle mixing is the secret. Now, I stop as soon as everything is combined, and the result is always tender, juicy, and full of flavor meatloaf.More tips to consider:
- Leaner beef: I always use lean ground beef for the best balance of flavor and texture. It keeps the meatloaf moist without being too greasy.
- Finely chopped ingredients: I make sure to finely chop the onion so it blends smoothly into the meat.
- Shape: There are two ways I like to shape meatloaf. The quickest option is to press it into a loaf pan, which gives it a uniform shape, but the downside is that the edges can turn out a bit soggy. My favorite method is to shape it by hand into an 8×4-inch loaf and place it on a baking tray. It takes a little extra time, but it gives the meatloaf a homemade look and guarantees crispy edges all around.
- Glaze it properly: Brushing the glaze on during cooking locks in flavor and moisture. It also gives the meatloaf a beautiful caramelized finish.
- Cooking time: The thickness of the meatloaf affects how long it needs to bake. I always check that it reaches 160 degrees Fahrenheit before serving.
- Panko breadcrumbs: I sometimes swap regular breadcrumbs for panko. It makes the meatloaf softer and even juicier.
- Let it rest: Letting it sit for 10 minutes after baking keeps it from falling apart. It also helps the flavors settle for the best taste.