Name: Best Meatloaf Recipe
Prep time: 15 min
Total time: 75 min
Ingredients: 2 lbs lean ground beef (80/20 is my sweet spot); 1 cup breadcrumbs (plain or Italian-style); 1 cup milk; 2 large eggs (beaten); 1 small onion (finely diced); 3 garlic cloves (minced); 1 tablespoon Worcestershire sauce; 2 teaspoons kosher salt; 1 teaspoon black pepper; 1/4 teaspoon red pepper flakes (optional); For the glaze:; 1/3 cup ketchup; 2 tablespoons brown sugar; 1 tablespoon Dijon mustard; 1 tablespoon BBQ sauce (optional but amazing!)

Jump to Recipe Print Recipe

If there’s one dish that instantly brings me back to Sunday dinners at my grandma’s, it’s a big slice of meatloaf. There’s something about that savory, tender meat, the sweet tangy glaze on top, and a side of fluffy mashed potatoes that just says comfort food to me.

This right here is the best meatloaf recipe I’ve tested over the years — and trust me, I’ve made a lot of meatloaves! It’s moist (never dry or crumbly), packs tons of flavor, and slices perfectly for leftover meatloaf sandwiches the next day.

In this guide, I’ll show you everything you need to know: simple pantry ingredients, helpful swaps, step-by-step instructions, insider tips, and even how to store or freeze it. So, preheat that oven and let’s get cozy — this classic meatloaf is about to become your new family favorite.

Why You’ll Love This Recipe

No dry meatloaf here! This stays moist thanks to milk and breadcrumbs.
Sweet and tangy glaze: The brown sugar and ketchup topping is the best part!
Perfect leftovers: Meatloaf sandwiches, anyone?
Customizable: Use beef, turkey, or a mix — plus your favorite seasonings.
One-bowl magic: Easy prep, no fancy equipment needed.

This is truly an easy meatloaf recipe with simple ingredients you probably already have on hand!

Ingredients You’ll Need

Here’s what I use for my best meatloaf recipe:

2 lbs lean ground beef (80/20 is my sweet spot)
1 cup breadcrumbs (plain or Italian-style)
1 cup milk
2 large eggs, beaten
1 small onion, finely diced
3 garlic cloves, minced
1 tablespoon Worcestershire sauce
2 teaspoons kosher salt
1 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)

For the glaze:

1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon BBQ sauce (optional but amazing!)

Mini-tip: Use an instant-read thermometer to make sure your meatloaf hits that perfect doneness without drying out!

Ingredient Substitutions

Want to switch it up? Try these easy swaps:

Ground beef: Use ground turkey for a lighter version, or do a half-beef, half-pork blend for extra flavor.
Breadcrumbs: Panko works great for a lighter texture. Gluten-free breadcrumbs for a GF option.
Milk: Try half-and-half for extra richness, or unsweetened almond milk for dairy-free.
BBQ sauce: Sub in more ketchup if you don’t have BBQ sauce — but trust me, it adds depth!

How to Make the Best Meatloaf

Here’s how to make meatloaf step-by-step. No surprises — just classic, foolproof, delicious!

Preheat & prep (5 min)

Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or foil for easy cleanup.

Soak breadcrumbs (5 min)

In a large bowl, mix breadcrumbs and milk. Let it sit for 2–3 minutes until the crumbs absorb the liquid — this keeps your meatloaf moist!

Mix the meatloaf (5 min)

Add beaten eggs, diced onion, minced garlic, Worcestershire sauce, salt, pepper, and red pepper flakes. Stir until combined. Add ground beef and mix gently with your hands or a large spoon until just combined — don’t overmix!

Shape & glaze (5 min)

Shape the meat mixture into a loaf on the prepared baking sheet or use a loaf pan if you prefer. Stir together ketchup, brown sugar, mustard, and BBQ sauce for the glaze. Brush half the glaze over the top.

Bake & glaze again (55–60 min)

Bake for 55–60 minutes, or until an instant-read thermometer reads 160°F in the center. About 15 minutes before it’s done, brush with the remaining glaze for a sticky, caramelized topping.

Rest & serve (5 min)

Let the meatloaf rest for 5–10 minutes before slicing — this helps it hold together. Serve warm with mashed potatoes and extra glaze if you like!

Expert Tips for Success

✅ Don’t overmix! Gentle mixing keeps your meatloaf juicy and tender.
✅ Line your pan: A lined baking sheet makes cleanup a breeze.
✅ Use a thermometer: No guessing — aim for 160°F for perfect doneness.
✅ Let it rest: Resting helps the juices redistribute and prevents crumbling.
✅ Double the glaze: If you love extra sauce, make a little more to drizzle over each slice.

🔀 Variations & Add-Ons

Low-Carb: Use crushed pork rinds instead of breadcrumbs.
Veggie Boost: Add grated carrots or finely chopped bell peppers for extra moisture and nutrients.
Cheesy Meatloaf: Mix in 1/2 cup shredded cheddar for melty pockets of cheese.
Spicy: Add chopped jalapeños to the meat mixture or a splash of hot sauce to the glaze.
Bacon-Wrapped: For next-level flavor, wrap the loaf in bacon before baking!

Serving Suggestions

A classic meatloaf dinner deserves simple, comforting sides! Try:

Creamy mashed potatoes — the perfect pairing.
Roasted green beans or carrots for color.
Buttered corn on the cob — my kids’ favorite.
Crusty bread to mop up any extra glaze.
Next-day leftovers: Make a meatloaf sandwich with toasted bread and a smear of extra glaze. Heaven!

Storage & Reheating

Store: Wrap cooled meatloaf tightly in plastic wrap or foil. Refrigerate for up to 4 days.

Freeze: Wrap slices individually in foil, then store in a freezer bag for up to 3 months.

Reheat: Warm slices in the oven at 300°F until heated through, or microwave in 30-second bursts. Add a little extra glaze to keep it moist.

Nutrition Information (Approximate per serving)

Calories: ~350 kcal
Protein: 25g
Carbs: 14g
Fat: 18g
Sodium: 650mg
Sugar: 6g

Prep, Cook, and Total Time

Prep Time	Cook Time	Total Time
15 mins	60 mins	1 hr 15 mins

Frequently Asked Questions

How long to cook meatloaf?

For a 2 lb meatloaf, bake at 350°F for about 55–60 minutes or until the center reaches 160°F with an instant-read thermometer.

What’s the secret to moist meatloaf?

Don’t overmix your meat and always soak breadcrumbs in milk first. This adds moisture and keeps the texture tender.

Can I use ground turkey instead?

Yes! Turkey works great — just watch the cook time, as turkey can dry out faster. A mix of turkey and beef is also delicious.

How do I keep meatloaf from falling apart?

Use enough binder (breadcrumbs and eggs), don’t overmix, and let it rest before slicing. These simple tricks do wonders!

Can I freeze leftover meatloaf?

Absolutely! Wrap slices tightly in foil and store in a freezer bag. Freeze up to 3 months for easy meatloaf sandwiches later.

Conclusion

There you have it — your new best meatloaf recipe! Moist, full of flavor, perfectly glazed, and sure to bring back cozy dinner memories. If you try this, I’d love to hear how it turned out — leave a comment, share a pic, or tell me your family’s favorite twist.

So what are you waiting for? Get that oven preheated, grab your favorite loaf pan, and let’s make the classic comfort food you’ll come back to again and again.

Happy cooking!