Is there anything more comforting than the smell of a homemade meatloaf baking in the oven? It’s the kind of meal that feels like a warm hug, a total classic that brings everyone to the table without any fuss. I’m betting you’ve had a dry, bland one before, and friend, that’s a tragedy we’re going to fix right here. This recipe delivers a moist, flavorful loaf every single time, all topped with a sweet and tangy glaze that caramelizes into something magical. It’s the heart of a perfect, fuss-free weeknight dinner. So good.
Top Reasons To Make It
This isn’t just another meatloaf recipe; it’s your new go-to for a reason. First, it’s incredibly easy to throw together with simple ingredients you likely have on hand. It’s the definition of a family-friendly meal that both kids and adults will devour. The glaze is a game-changer, creating a delicious crust that locks in moisture. And honestly, it’s one of those perfect ground beef recipes that makes fantastic leftovers. You’ll get a delicious, satisfying dinner with minimal effort.
Ingredients
- 2 lbs ground beef (85/15 blend for the best flavor and moisture)
- 1 cup plain breadcrumbs (to bind the loaf together)
- 1 large onion, finely chopped (for savory depth)
- 2 large eggs, lightly beaten (to help hold the shape)
- 2 cloves garlic, minced (for a punch of flavor)
- 3/4 cup whole milk (keeps the meatloaf wonderfully tender)
- 2 tbsp Worcestershire sauce (adds a rich, umami kick)
- 1 tbsp tomato paste (for a hint of sweetness and color)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika (for a touch of smokiness)
For the Glaze:
- 1/2 cup ketchup (the sweet, tangy base)
- 2 tbsp brown sugar (for caramelization)
- 1 tbsp apple cider vinegar (to balance the sweetness)
- 1 tsp Dijon mustard (adds a little zing)
- 1/2 tsp garlic powder
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line a rimmed baking sheet with parchment paper.
- In a large bowl, combine the ground beef, breadcrumbs, onion, eggs, milk, Worcestershire sauce, tomato paste, salt, pepper, and smoked paprika. Use your hands to mix everything together just until combined. Don’t overmix, or your meatloaf can become tough.
- Transfer the meat mixture to your prepared pan or shape it into a loaf about 9 inches long on the baking sheet.
- In a small bowl, whisk together all the glaze ingredients until smooth.
- Brush or spoon about two-thirds of the glaze evenly over the top and sides of the meatloaf.
- Bake for 50 minutes. Remove the meatloaf from the oven and carefully spoon the remaining glaze over the top.
- Return it to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160°F on an instant-read thermometer.
- Let the meatloaf rest for at least 10 minutes before slicing. This allows the juices to redistribute, making it so, so tender.
Meatloaf Cooking Tips
- Don’t overmix! Use your hands and mix the ingredients until they are just combined. Overworking the meat leads to a dense, tough loaf.
- Use a meat thermometer. This is the absolute best way to guarantee a perfectly cooked, juicy meatloaf without any guesswork.
- Let it rest. I know it’s hard to wait, but those 10 minutes are crucial for a sliceable, moist meatloaf.
- For easier cleanup, line your baking sheet with foil or parchment paper to catch any glaze drips.
- If you’re using a loaf pan, gently tilt it after baking to drain off any excess fat before slicing.
- For a prettier presentation and more caramelized glaze, free-form your loaf on a baking sheet instead of using a pan.
Variations & Substitutions
- Ground Turkey: Swap the ground beef for lean ground turkey for a lighter option. Add an extra tablespoon of olive oil to the mix to keep it moist.
- Gluten-Free: Use certified gluten-free oats or gluten-free breadcrumbs instead of regular breadcrumbs.
- Dairy-Free: Swap the whole milk for an unsweetened, unflavored non-dairy milk like oat or almond milk.
- Flavor Twist: Add 1/2 cup of finely grated Parmesan cheese and a teaspoon of Italian seasoning to the meat mixture.
- Spicy Kick: Add a few dashes of hot sauce or a pinch of cayenne pepper to the glaze. Honestly, if you hate heat, just skip it.
Serving Ideas & Pairings
This easy meatloaf is the star of the show, but it needs some great sidekicks! You just can’t go wrong with classic, creamy mashed potatoes—they’re perfect for soaking up that extra glaze. Buttered green beans, roasted carrots, or a simple side salad with a tangy vinaigrette are all fantastic choices. For a real Southern-style dinner, a scoop of mac and cheese and some sweet cornbread on the side will make everyone at the table happy.
Storage & Reheating
Let the meatloaf cool completely before storing. Keep it in an airtight container in the refrigerator for up to 4 days. You can also freeze individual slices for up to 3 months; wrap them tightly in plastic wrap and then foil before placing them in a freezer bag. The best way to reheat is in the oven. Place slices on a baking sheet at 300°F for 15-20 minutes, or until warmed through. You can microwave it, but the texture is much better from the oven.
Frequently Asked Questions
- Can I make this meatloaf ahead of time? Absolutely! You can assemble the entire loaf, cover it tightly, and keep it in the refrigerator for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if it’s going into the oven cold.
- Why did my meatloaf fall apart? This usually happens if there weren’t enough binding agents (like eggs and breadcrumbs) or if it was sliced too soon after baking. Letting it rest is key!
- What’s the best way to get a sliceable meatloaf? Using the right meat-to-filler ratio and letting it rest are the two biggest secrets. A good rest allows the proteins to relax and the juices to set.
- Can I use a different meat? Of course! A mix of half ground beef and half ground pork is delicious. You can also use all ground turkey or chicken, but remember to add a little fat for moisture.