After years of tinkering I finally perfected the BEST Meatloaf Recipe, and here I share one of my Amazing Meatloaf Recipes: a tender, juicy beef loaf topped with a zesty glaze that bakes to perfection.

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I’ve chased the perfect meatloaf for years and finally put The BEST Meatloaf Recipe We’ve Ever Had out! It’s a tender, juicy beef meatloaf topped with a zesty topping and baked until tender and juicy.

After too many dry loaves and kitchen faceplants, I found the combo that works. Using ground beef 80/20 for best juiciness and a finely chopped yellow onion adds round, honest flavor.

You’ve probably seen riffs in Recipe With Chili Sauce or flipped through Meatloaf Tips and Amazing Meatloaf Recipes, but this one kept everyone asking for seconds.

Why I Like this Recipe

– I like that it’s super juicy, my slices stay tender everytime even when I reheat them
– I love the sweet tang on top, it makes every bite pop and hides little seasoning oops I make
– I dont have to be perfect when I mix it, its forgiving so it still turns out great
– Leftovers are awesome for quick lunches, they reheat fast and freeze OK

Ingredients

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Ground beef: rich in protein and fat keeps meatloaf juicy not exactly low fat.
Ground pork: adds tenderness and flavor it’s a bit fattier helps texture.
Breadcrumbs or panko: soak up juices add carbs and structure panko gives crunch.
Egg and milk: binders that add protein and moisture make slices hold together.
Onion and garlic: give savory depth tiny amounts of fiber and antioxidants not sweet.
Ketchup and brown sugar topping: sweet tangy glaze adds sugar and caramelized flavor you know.
Worcestershire and mustard: umami salty acids boost savory notes and slight tanginess.
Parsley and Parmesan: fresh herb brightness and salty umami from cheese for balance.

Ingredient Quantities

1 1/2 pounds ground beef 80/20 for best juiciness

1/2 pound ground pork optional but makes it extra tender or use all beef if you prefer

1 cup plain breadcrumbs or 3/4 cup panko

1/2 cup whole milk

1 large egg, lightly beaten

1 medium yellow onion, finely chopped about 1 cup

2 cloves garlic, minced

1/3 cup ketchup for the meat mixture

2 tablespoons Worcestershire sauce divided

1 tablespoon Dijon mustard or yellow mustard

1 teaspoon kosher salt or to taste

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped fresh parsley plus extra for garnish

1/4 cup finely grated Parmesan cheese optional but adds flavor

1 tablespoon olive oil or butter for sautéing the onion

Topping: 1/2 cup ketchup

Topping: 2 tablespoons packed brown sugar

Topping: 1 tablespoon Dijon mustard

Topping: 1 tablespoon Worcestershire sauce

How to Make this

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1. Preheat oven to 350°F and lightly grease a loaf pan or line a baking sheet with foil or parchment, set aside.

2. Heat 1 tablespoon olive oil or butter in a skillet over medium, add the finely chopped yellow onion and sauté about 5 to 7 minutes until soft and translucent, add the minced garlic the last 30 seconds so it doesn’t burn, remove from heat and let cool a few minutes.

3. In a large bowl combine either 1 cup plain breadcrumbs or 3/4 cup panko with 1/2 cup whole milk, let it soak for 3 to 5 minutes. Then stir in 1 lightly beaten egg, 1/3 cup ketchup, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce (one of the divided tablespoons), 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 tablespoons chopped fresh parsley and 1/4 cup finely grated Parmesan if using.

4. Add 1 1/2 pounds ground beef (80/20 for best juiciness) and 1/2 pound ground pork if using, plus the cooled onion and garlic. Mix gently with your hands or a fork until just combined, don’t overmix or it’ll get dense.

5. Shape the meat mixture into a loaf on the prepared baking sheet or press it into the loaf pan. Make a shallow trough down the center to help it cook evenly, or shape tidy with damp hands.

6. Whisk together the topping: 1/2 cup ketchup, 2 tablespoons packed brown sugar, 1 tablespoon Dijon mustard, and the remaining 1 tablespoon Worcestershire sauce until smooth. Reserve half the glaze for later.

7. Bake the meatloaf uncovered for about 30 to 35 minutes, then brush the top with half of the prepared glaze. Return to oven and bake another 15 to 25 minutes until an instant read thermometer in the center reads 160°F. If the top is browning too fast, loosely tent with foil.

8. When it hits 160°F, remove the meatloaf from the oven and brush with the remaining glaze while it rests. Let it rest 10 to 15 minutes before slicing so it stays juicy.

9. Slice, garnish with extra chopped parsley, spoon any pan juices over the slices and serve. Quick tip: use a meat thermometer for perfect doneness, and if you used panko the loaf may be a touch lighter so don’t pack it too tight.

Equipment Needed

1. Oven plus a loaf pan or a rimmed baking sheet lined with foil or parchment
2. Large skillet for sautéeing the onion and garlic
3. Large mixing bowl for the meat mixture
4. Measuring cups and measuring spoons
5. Whisk and a small bowl for the glaze
6. Wooden spoon or spatula, and a fork (or your hands) for mixing — use light touch, dont overwork it
7. Instant read meat thermometer for perfect doneness
8. Cutting board and a sharp chef’s knife for chopping onion and parsley
9. Oven mitts and a cooling rack or plate to let the meatloaf rest

FAQ

Q: Can I substitute all ground beef for the beef and pork mix? A: Yes, you can use 2 pounds of all beef. It may be slightly firmer but still tasty. If you want juicier loaf stick with at least 80/20 fat beef.

Q: How long should I bake it and how do I know it's done? A: Bake at 350 F for about 55 to 65 minutes. Use an instant read thermometer and pull it at 160 F internal temp. Cutting into it works but you lose juices.

Q: Can I make this ahead or freeze it? A: Yep. Make it a day ahead, keep it covered in the fridge, then bake when ready. For freezing, wrap tightly and freeze up to 3 months, thaw in fridge overnight before baking.

Q: What if I dont have breadcrumbs or milk? A: You can use crushed crackers, oats or panko. For milk, plain water or a splash of broth works but milk keeps it richer.

Q: My meatloaf falls apart when I slice it, what did I do wrong? A: Most times its because it wasnt rested long enough or it was overcooked and dried out. Let it rest 10 to 15 minutes after baking and slice with a sharp knife.

Q: Can I add veggies or cheese inside? A: Totally. Finely chopped bell pepper, shredded carrot, or a handful of cheese mixed in are great. Just dont add big chunks or the loaf wont hold together well.

The BEST Meatloaf Recipe We’ve Ever Had! Substitutions and Variations

Ground beef (1 1/2 lb) – swap with ground turkey or chicken (use 85/15 or add 1-2 tbsp olive oil so it doesn’t turn out dry), or go all pork or mix in ground veal for richer, more classic flavor.
Breadcrumbs (1 cup) – use crushed saltine or buttery crackers, crushed pretzels, or gluten free breadcrumbs; you can also pulse 3/4 cup quick oats a few times for a chewier texture.
Milk (1/2 cup) – replace with buttermilk or plain yogurt thinned with a little water for tang and moisture, or use beef/chicken broth if you want a non dairy option.
Egg (1 large) – sub with 1/4 cup plain yogurt or 1/4 cup applesauce for binding, or 1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 minutes before adding.

Pro Tips

1. Keep it light when you mix, dont mash it into submission or youll end up with a dense loaf, gently fold until just combined and stop, even if it still looks a little shaggy.

2. Chill the shaped loaf for 20 to 30 minutes before baking, it firms up so it holds a nicer shape and slices cleaner plus it cuts down on shrinkage while cooking.

3. Warm the glaze a bit so it spreads smooth, brush once midway and again right after it comes out of the oven for the best sticky shine, or pop it under the broiler for 30 to 60 seconds to caramelize but watch it the whole time or it will burn.

4. If the mix feels too wet, add breadcrumbs a tablespoon at a time, but if it seems dry add a splash more milk or an extra beaten egg, small tweaks make a big difference so adjust by feel not by guesswork.