Best Meatloaf Recipe
Moist, full of flavor, perfectly glazed, and sure to bring back cozy dinner memories. This is the best meatloaf recipe — easy, classic, and so comforting!
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!
Instructions
- 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!
Notes
- 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: Aim for 160°F internal temp for safe, juicy meatloaf.
- Rest before slicing: Resting keeps it from falling apart.
- Store & freeze: Wrap leftovers tightly in plastic wrap or foil. Refrigerate up to 4 days or freeze slices up to 3 months.
- Leftovers: Make the best meatloaf sandwiches with toasted bread and extra glaze!