The Best Meatloaf Recipe

When it comes to classic comfort food, few dishes can match the rich, hearty flavor of a perfectly baked meatloaf. This Best Meatloaf Recipe is everything you love about homemade cooking—juicy ground beef, savory onions and garlic, a flavorful breadcrumb mixture, and a sweet brown sugar glaze that caramelizes beautifully in the oven. It’s a timeless dinner idea that’s easy enough for weeknights but impressive enough for Sunday dinner.

Whether you grew up eating traditional meatloaf or are trying it for the first time, this version guarantees tender, moist slices every single time. Pair it with creamy mashed potatoes and roasted vegetables for the ultimate comfort meal.

Why You’ll Love This Recipe

This meatloaf isn’t your average recipe—it’s been carefully perfected to deliver unbeatable texture and flavor. Here’s why it stands out:

• Moist and juicy every time: The combination of beef broth, eggs, and breadcrumbs keeps the loaf tender.
• Rich flavor base: Onions, garlic, Worcestershire sauce, and thyme add deep, savory notes.
• Sweet and tangy glaze: A brown sugar ketchup topping gives the perfect finishing touch.
• Simple ingredients: Uses pantry staples for an easy, budget-friendly dinner.
• Perfect for leftovers: Tastes even better the next day in sandwiches or with a fried egg on top.

Ingredients Breakdown

Each ingredient in this recipe plays an essential role in creating the best meatloaf you’ll ever taste:

• Ground beef (2 lb): Choose 80/20 ground beef for the ideal fat-to-meat ratio—leaner beef can lead to dryness.
• Fresh bread (4 slices): Processed into breadcrumbs for a soft, tender texture that holds moisture.
• Beef broth (1/3 cup): Adds depth and keeps the loaf juicy. Use Better Than Bouillon Beef Base for the richest flavor (see notes).
• Worcestershire sauce (1 ½ tbsp): Enhances the umami taste and adds a subtle tang.
• Eggs (2): Bind the ingredients together and provide structure.
• Onions and garlic: Freshly sautéed for sweetness and aroma.
• Seasonings: Ground thyme, parsley, salt, and pepper for balance and warmth.
• Vegetable oil: Used to cook the onions and garlic for an even, caramelized flavor.

For the Brown Sugar Glaze

• Ketchup (½ cup): The classic glaze base that caramelizes perfectly.
• Light brown sugar (4 tbsp): Adds sweetness and a beautiful glossy finish.
• Black pepper (2 tsp, optional): Enhances the flavor and balances the sweetness.

Tips and Tricks for Perfect Meatloaf

1. Use the right beef: Go for 80/20 ground beef—too lean, and your meatloaf will turn dry.
2. Don’t overmix: Combine the ingredients gently to avoid a dense, tough texture.
3. Add moisture: The soaked bread and broth are key to keeping the loaf tender.
4. Bake with water: Placing a pan of water on the oven’s lower shelf adds humidity, preventing the meatloaf from drying out.
5. Let it rest: After baking, rest for at least 10 minutes to lock in juices and make slicing easier.
6. Line your pan: Use heavy-duty aluminum foil or parchment paper for easy cleanup.

Variations and Customizations

This recipe is versatile and easy to adapt to your preferences. Try one of these delicious variations:

• Cheesy Meatloaf: Add a layer of shredded mozzarella or cheddar in the center.
• Spicy Meatloaf: Mix in red pepper flakes, cayenne, or diced jalapeños for heat.
• BBQ Glaze: Substitute the ketchup with barbecue sauce for a smoky twist.
• Turkey Meatloaf: Replace beef with ground turkey for a leaner option.
• Vegetable-Loaded Meatloaf: Add finely chopped bell peppers, carrots, or spinach for extra nutrition.

Pairing Suggestions

Complete your dinner with these classic pairings:

• Mashed potatoes: Creamy, buttery potatoes make the ultimate side.
• Green beans or broccoli: Steamed or roasted vegetables add freshness.
• Macaroni and cheese: A rich, cheesy complement for comfort-food lovers.
• Dinner rolls or cornbread: Perfect for soaking up that savory glaze.

Storage Instructions

Refrigerate: Store leftovers in an airtight container or wrap tightly in foil for up to 4 days.

Freeze (cooked meatloaf): Wrap the cooled loaf in plastic wrap, then foil. Label and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Freeze (uncooked meatloaf): Shape, wrap tightly, and freeze before baking. Defrost in the fridge overnight, then bake as directed.

Reheat: Warm slices in the oven at 325°F for 15–20 minutes or in the microwave for 1–2 minutes.

Popular Questions

How do I keep my meatloaf from falling apart?

Make sure to include enough binding agents (eggs and breadcrumbs) and avoid overmixing the beef.

Why is my meatloaf dry?

Leaner beef or overbaking can cause dryness. Use 80/20 ground beef and check for doneness at 160–165°F.

Can I use panko instead of fresh breadcrumbs?

Yes, but soak them briefly in broth or milk first to soften.

Should I cover the meatloaf while baking?

No need. The pan of water below the loaf keeps it moist while the glaze caramelizes beautifully