Meatloaf Recipe

I’ve spent years perfecting this meatloaf recipe, and I can tell you that most people get one vital step wrong from the start. The secret isn’t in the meat you choose or even the seasonings you add—it’s something far more fundamental that affects every single bite. Once you understand this technique, you’ll never make dry, crumbly meatloaf again, and your family will wonder what magic you’ve discovered.

Recipe

I can tell you with absolute certainty that this is the meatloaf that will change everything you thought you knew about this classic comfort food. After perfecting this recipe through countless family dinners and potluck requests, I’ve discovered the secret lies in the perfect trifecta: a blend of ground beef, pork, and veal that creates an incredibly tender texture, a glaze made with tangy ketchup and brown sugar that caramelizes into pure magic, and the game-changing addition of grated Parmesan cheese that adds a subtle richness most recipes completely miss.

My grandmother always said that meatloaf should be so moist and flavorful that it practically melts in your mouth, and that’s exactly what you’ll get here—each slice reveals a perfectly seasoned interior with just the right amount of herbs and spices, while that glossy, slightly sweet glaze on top provides the most satisfying contrast of flavors.

The aroma alone will have your family gathering in the kitchen before it’s even finished baking, and trust me when I say this recipe is foolproof enough for beginners yet impressive enough to serve to guests who’ll be asking for the recipe before dessert arrives.

Ingredients

The secret to an unforgettable meatloaf lies in balancing proteins, binders, and flavor enhancers that work together to create something far greater than the sum of its parts.

This isn’t your cafeteria’s sad, dense brick—we’re building layers of flavor and the perfect tender-yet-firm texture that slices beautifully and tastes even better as leftovers.

For the Meatloaf Base:

• 2 pounds ground beef (80/20 blend) – This fat ratio is NON-NEGOTIABLE for juicy results; leaner meat = hockey puck territory
• 1 pound ground pork – The secret weapon for incredibly tender texture (substitute with ground veal or extra beef if needed)
• 1 large onion, finely diced – Sweet onions work best, but yellow onions are perfectly fine
• 3 cloves garlic, minced – Fresh only, please—powdered garlic won’t give you that aromatic punch
• 1 cup panko breadcrumbs – Superior to regular breadcrumbs for lighter texture (regular breadcrumbs work in a pinch)
• ½ cup whole milk – Creates the magical panade that keeps everything moist (heavy cream elevates it even more)

Binding & Flavor Agents:

• 2 large eggs – Your protein glue—don’t even think about skipping these
• 2 tablespoons Worcestershire sauce – Adds that umami depth that makes people ask “what’s your secret?”
• 1 tablespoon Dijon mustard – Yellow mustard works, but Dijon brings sophistication
• 1 teaspoon kosher salt – Table salt is fine, just use ¾ teaspoon instead
• ½ teaspoon black pepper, freshly ground – Pre-ground works, but fresh makes a difference you’ll taste

The Glaze That Changes Everything:

• ½ cup ketchup – Quality matters here—splurge on the good stuff
• 2 tablespoons brown sugar – Light or dark both work beautifully
• 1 tablespoon apple cider vinegar – White vinegar substitutes just fine
• 1 teaspoon smoked paprika – Regular paprika works, but smoked adds restaurant-quality depth

How to Make the Best Classic Glazed Comfort Meatloaf

Bake the meatloaf for 30 minutes, then remove and brush half of the glaze evenly over the top. This timing confirms the meatloaf has set enough that the glaze won’t just sink in, but there’s still enough cooking time left for it to develop that gorgeous, sticky coating. Use a pastry brush or the back of a spoon to spread it evenly.

Return to the oven and bake for another 25-30 minutes, or until the internal temperature reaches 160°F on an instant-read thermometer. Insert the thermometer into the thickest part of the center—this is the only way to verify food safety and perfect doneness.

The meatloaf should feel firm to the touch and the juices should run clear.

Brush with the remaining glaze and let rest for 10 minutes before slicing. This resting period is vital—it allows the juices to redistribute throughout the meatloaf, preventing them from running out when you slice. The residual heat will also bring the internal temperature up to a perfect 165°F. Trust the process and resist the urge to cut immediately, even though it smells incredible!

Chef Tips

While technique matters immensely in making meatloaf, there’s a handful of professional secrets that’ll elevate your results from good to restaurant-quality.

Don’t skip the panade—mixing your breadcrumbs with milk or cream before adding them creates a paste that keeps the meatloaf incredibly moist.

I’ve seen too many home cooks add dry breadcrumbs directly to their meat mixture, which actually pulls moisture out during cooking.

My seasoning secrets include blooming spices in oil first, while proper cooking techniques require resting before slicing.

Nutrition

This homemade meatloaf recipe provides a balanced combination of protein, carbohydrates, and essential nutrients. The nutritional values below are calculated per serving, assuming the recipe serves 8 people.

What You’ll Love About This Recipe

This meatloaf recipe brings together everything you want in a comfort food classic, combining simple ingredients with foolproof techniques that guarantee delicious results every time. Whether you’re cooking for a busy weeknight dinner or preparing a cozy family meal, this recipe delivers the kind of hearty satisfaction that brings everyone to the table with smiles.

Easy preparation with pantry staples – You probably already have most of these ingredients sitting in your kitchen right now, making this recipe perfect for those spontaneous dinner moments when you want something homemade without a trip to the store.

Incredibly moist and flavorful – The secret combination of ingredients creates a tender, juicy meatloaf that stays perfectly moist.

The seasoning blend adds just the right amount of savory flavor that will have everyone asking for seconds.

Family-friendly and budget-conscious – This recipe serves a crowd without breaking the bank, and it’s mild enough for picky eaters while still being satisfying for adults.

Plus the leftovers make amazing sandwiches the next day.

Recipe Card

This classic comfort food combines ground beef with aromatic vegetables and seasonings, then gets topped with a tangy glaze for the perfect balance of savory and sweet flavors.

The result is a tender, moist meatloaf that’s ideal for family dinners and makes excellent leftovers for sandwiches.

Ingredients:

• 2 pounds ground beef (80/20 blend)
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 cup breadcrumbs
• 2 large eggs
• 1/2 cup milk
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard

Instructions:

1. Preheat oven to 350°F and lightly grease a 9×5-inch loaf pan.
2. In a large bowl, combine ground beef, diced onion, minced garlic, breadcrumbs, eggs, milk, Worcestershire sauce, salt, and pepper. Mix gently until just combined.
3. Transfer mixture to prepared loaf pan and shape into an even loaf.
4. In a small bowl, whisk together ketchup, brown sugar, and Dijon mustard for the glaze.
5. Spread half the glaze over the top of the meatloaf.
6. Bake for 45 minutes, then brush with remaining glaze and continue baking for 15-20 minutes until internal temperature reaches 160°F.
7. Let rest for 10 minutes before slicing and serving.

Notes:

Don’t overmix the meat mixture as this can result in a dense, tough meatloaf.

Using a meat thermometer guarantees proper doneness and food safety.

Equipment:

9×5-inch loaf pan, large mixing bowl, small mixing bowl, meat thermometer

Prep Time: 15 minutes

Cooking Time: 1 hour 5 minutes

Cuisine: American

Serving: 6-8 servings