Meatloaf Recipe

If you’ve ever been disappointed by dry, bland meatloaf, you’re not alone. This homemade version fixes everything. It’s moist and tender, holds together beautifully, and is packed with flavor in every bite. No more guessing or worrying if it’ll fall apart. With a sweet and tangy glaze, crisp edges, and a juicy center, this is the ultimate comfort food. Whether you grew up eating it or you’re trying it for the first time, this recipe guarantees results you’ll crave again and again.

Why You’ll Love This Meatloaf Recipe

• The Best Flavor
  This meatloaf is rich, savory, and perfectly seasoned. We sauté the onions to bring out their natural sweetness and soften their bite, making every bite balanced and flavorful.
  
• Moist and Juicy Every Time
  A simple mix of milk and Panko breadcrumbs, called a panade, keeps the texture tender without falling apart. It locks in moisture and prevents dryness.
  
• The Perfect Glaze
  Our two-stage glazing method adds flavor without burning. The first layer sets into the meatloaf, and the second layer adds a shiny, sticky finish right before serving.
  
• No Soggy Texture
  Baking the meatloaf free-form on a sheet pan creates crispy edges and helps it cook more evenly. No more fat pooling or steaming like in traditional pans.
  

Ingredients Needed

For the Meatloaf Base

• 2 pounds ground beef, 85 percent or 80 percent lean for the right balance of moisture and structure
  
• 1 medium onion, finely chopped, about 1 cup
  
• 1 teaspoon olive oil for sautéing the onion
  
• 2 large eggs, room temperature
  
• 3 garlic cloves, minced
  
• 2 tablespoons ketchup for a touch of sweetness
  
• 3 tablespoons fresh parsley, finely chopped
  
• 3/4 cup Panko breadcrumbs or gluten-free breadcrumbs for a lighter texture
  
• 1/3 cup milk to hydrate the breadcrumbs and add moisture
  
• 1 teaspoon salt or adjust to taste
  
• 1 teaspoon Italian seasoning for balanced herb flavor
  
• 1/2 teaspoon ground black pepper for subtle heat
  

For the Glaze

• 3/4 cup ketchup as the glaze base
  
• 1 and 1/2 teaspoons white vinegar for tang
  
• 2 tablespoons brown sugar for sweetness and depth
  
• 1/2 teaspoon garlic powder for extra flavor
  
• 1/2 teaspoon onion powder to round out the glaze
  

How to Make Meatloaf

1. Prep the Pan and Oven
   Line a rimmed baking sheet with parchment paper or foil to make cleanup easier. Preheat your oven to 350 degrees Fahrenheit so it’s ready when you are.
   
2. Cook the Onions
   Set a medium skillet over medium heat. Add olive oil and chopped onion. Cook for about 5 to 7 minutes, stirring occasionally, until the onions are soft and golden. This step boosts flavor and removes any raw bite. Transfer them to a plate and let them cool slightly.
   
3. Make the Meatloaf Mixture
   In a large mixing bowl, combine the ground beef, sautéed onions, eggs, garlic, ketchup, parsley, breadcrumbs, milk, salt, Italian seasoning, and pepper. Mix just until the ingredients come together. Overmixing can make the meatloaf dense, so use a light hand or even disposable gloves to help blend everything evenly.
   
4. Shape the Loaf and Bake
   Place the meat mixture on your prepared baking sheet. Shape it into a loaf roughly 8 inches long, 4 inches wide, and 3 inches tall. Bake uncovered at 350 degrees Fahrenheit for 40 minutes.
   
5. Make the Glaze
   While the meatloaf bakes, mix the glaze ingredients in a small bowl. Stir together ketchup, white vinegar, brown sugar, garlic powder, and onion powder until smooth and set aside.
   
6. Glaze and Finish Baking
   After 40 minutes, remove the meatloaf from the oven and spread the glaze evenly on top. Return it to the oven and bake for another 20 minutes or until an instant-read thermometer shows 160 degrees Fahrenheit in the center.
   
7. Let it Rest
   Once fully cooked, let the meatloaf rest for 10 to 15 minutes before slicing. This helps the juices settle and makes the slices hold together better.
   

The Great Meatloaf Debate: Baking Sheet vs. Loaf Pan

This recipe is written for a sheet pan, and for good reason. But if you prefer using a loaf pan, we’ve got you covered too. Here’s how both methods compare so you can decide which works best for you.

Baking Sheet (Our Preferred Method)
Cooking meatloaf on a baking sheet creates a delicious crust around the entire loaf. The glaze caramelizes better, the edges get crispy, and the meatloaf cooks more evenly. It also bakes faster and avoids trapping moisture, which can make the texture soggy. The only extra step is shaping the loaf by hand, which is simple and worth the result.

Loaf Pan (The Classic Method)
Using a loaf pan gives you that traditional meatloaf shape and contains the meat in one spot. It’s a good option if you want a tighter, taller loaf. The downside is that it tends to trap fat at the bottom and can steam the meat rather than roast it, which may lead to a softer texture.

How to Adapt for a Loaf Pan
Line the loaf pan with parchment paper, leaving a bit of overhang for easy lifting. Gently press the meat mixture into the pan without packing it down too firmly. Raise the oven temperature to 375 degrees Fahrenheit to help the meat cook through evenly and prevent excess moisture from building up.

What to Serve with Meatloaf

A classic meatloaf dinner deserves classic sides. Here are our favorite pairings to round out the meal:

Potatoes
This is the ultimate match. Try it with creamy mashed potatoes, crispy roasted potatoes, or rich and cheesy scalloped potatoes.

Roasted Veggies
Add some color and texture with roasted broccoli, baked asparagus, or caramelized roasted carrots.

Classic Comforts
Go all-in on comfort with a scoop of baked mac and cheese or some buttery classic green beans.

These sides balance out the richness of the meatloaf and bring the full comfort food experience to your table.

Storage and Make-Ahead Instructions

Make-Ahead Option
You can prepare the meatloaf mixture up to two days in advance. Shape it, cover it tightly with plastic wrap, and keep it in the refrigerator until you’re ready to bake. This makes dinner quick and stress-free when you’re short on time.

Storing Leftovers
Once cooked, let the meatloaf cool completely. Store slices or the whole loaf in an airtight container in the refrigerator. It stays fresh for three to four days. Leftovers are perfect for meatloaf sandwiches the next day.

Freezing Raw Meatloaf
Shape the uncooked loaf and wrap it tightly in plastic wrap followed by a layer of foil. Place it in a freezer-safe bag and freeze for up to six months. Thaw it in the refrigerator for at least 24 hours before baking.

Freezing Cooked Meatloaf
Allow the cooked loaf to cool fully. Wrap individual slices or the entire loaf in plastic and place in a freezer-safe container. Freeze for up to three months. Reheat in the oven or microwave until heated through.

Pro-Tips for a Perfect Meatloaf Every Time

Do Not Overmix
Mix the ingredients just until combined. Overworking the mixture leads to a dense, tough meatloaf.

Sauté Your Onions First
Raw onions can leave a sharp bite. Cooking them first softens their flavor and helps them blend smoothly into the meat.

Use a Thermometer
For perfect doneness, use an instant-read thermometer. The ideal internal temperature is 160 degrees Fahrenheit.

Let It Rest Before Slicing
Give the meatloaf ten to fifteen minutes to rest before cutting. This keeps the juices in and makes each slice hold together better.

Stick to High-Fat Ground Beef
Eighty or eighty-five percent lean beef gives the best balance of flavor and moisture.

Layer the Glaze in Two Stages
Apply half the glaze early to create a baked-in layer. Add the rest near the end for a rich, glossy finish.

Grate the Onion for Extra Moisture
Grated raw onion is a quick trick that melts into the meat without any harsh chunks. It adds moisture and is perfect if you want a faster prep or if you’re serving picky eaters.

These tips ensure a moist, flavorful, and sliceable meatloaf every time.

Conclusion

This meatloaf recipe takes everything people love about the classic and makes it even better. From its moist and juicy texture to the rich glaze that caramelizes just right, every detail has been tested and perfected. No dry edges, no soggy middle, just solid, satisfying comfort food.

With easy prep, make-ahead flexibility, and leftovers that taste just as good the next day, it’s a go-to recipe for busy nights or weekend dinners alike. Whether you’re cooking for family or guests, this version delivers flavor and reliability in every slice.

If you tried this recipe, let us know how it turned out. Leave a star rating and drop a comment below. Share your twist, your side dish pairings, or your favorite way to use leftovers. And if you loved it, don’t forget to share it with friends on Pinterest or Facebook. What did you serve it with? Tell us below.

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