Meatloaf Recipe | Juicy, Classic Comfort Food Dinner
I just wrapped up making this hearty meatloaf recipe, and I’m excited to share it with you—fresh out of the oven, rich in flavor, and beautifully glazed. I love how the aroma fills the kitchen and how simple it is to pull together for a wholesome dinner. It reminded me of classic comfort food moments growing up, and I could already tell it was going to be a new family favorite.
With ground beef, a tasty seasoning mix, and a sweet-tangy glaze, this dish hits all the right notes. If you enjoy balanced and protein-packed meals, you might also love this flavorful Rotisserie Chicken Lettuce Wraps Recipe for a lighter option. Let’s dive into the full recipe so you can make it too.
Ingredients
Here are the ingredients and why they’re chosen for the best result:
- 2 lbs ground beef (80 %–85 % lean) – Using meat with some fat helps keep the meatloaf juicy rather than dry.
- 1 medium onion (about 1 cup chopped) – Onions add moisture, flavor, and soften the texture; sautéing them first mellows harshness.
- 3 garlic cloves, minced – Garlic builds savory depth and complements the sweetness of the glaze nicely.
- 3 Tbsp fresh parsley, finely chopped – Fresh herbs brighten up the dish and lift the heavy base.
- 3⁄4 cup Panko breadcrumbs (or gluten-free breadcrumbs) – Breadcrumbs act as a binder and help maintain structure while keeping it tender.
- 1⁄3 cup milk – Moisturizes the breadcrumbs so the meat mixture stays soft and not dense.
- 2 large eggs – Eggs also bind the mixture and help hold shape when slicing.
- 1 tsp salt (or to taste) – Essential seasoning to bring out the flavor of the meat and other ingredients.
- 1 tsp Italian seasoning – Adds an herbal layer beyond just salt and pepper.
- 1⁄2 tsp ground black pepper – Balanced pepper flavor without overwhelming.
- 1 tsp olive oil – Used for sautéing onions to release flavor gently.
- 2 Tbsp ketchup (in the meat mixture) – Adds tang, moisture, and sweet-tomato flavor in the base.
Glaze Ingredients
- 3⁄4 cup ketchup
- 1½ tsp white vinegar
- 2 Tbsp brown sugar
- ½ tsp garlic powder
- ½ tsp onion powder
This glaze caramelizes beautifully, giving the meatloaf a sweet-tangy finish that elevates it.
Note: Serves 8.
Variations
There are plenty of ways to tweak this meatloaf to suit dietary preferences or flavor twists:
- Dairy-free version: Substitute the milk with unsweetened almond milk and use dairy-free breadcrumbs if needed.
- Sugar-reduced glaze: Swap brown sugar for maple syrup or use less sugar if you prefer a lighter sweetness.
- Flavor-boost add-ins: Mix in finely chopped bell pepper or shredded carrot for added texture and color.
- Switch the meat: Replace half the beef with ground turkey, pork, or Italian sausage to vary the taste.
- Gluten-free option: Use gluten-free breadcrumbs and ensure your glaze ingredients are GF-friendly.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 1 hour (40 minutes base + 20 minutes with glaze)
- Total Time: 1 hour 15 minutes (plus resting time)
Equipment You Need
- Rimmed baking sheet lined with parchment or foil – For shaping the loaf free-form and easy clean-up.
- Skillet for sautéing onion – To soften and enhance flavor before mixing.
- Large mixing bowl – To combine all the meatloaf ingredients evenly.
- Instant-read thermometer – To check for doneness safely (160 °F for beef).
- Small bowl for glaze – For mixing the sauce ingredients smoothly before spreading.
How to Make a Meatloaf Recipe?
Prep the onion & garlic
Start by pre-heating the oven to 350 °F (175 °C) and lining a rimmed baking sheet. Sauté the chopped onion in olive oil over medium heat for about 5-7 minutes until softened and lightly golden. Let it cool slightly while preparing the rest.
Mix the meatloaf base
In a large bowl, combine the ground beef, sautéed onion, minced garlic, parsley, breadcrumbs, milk, eggs, ketchup, salt, pepper, and Italian seasoning. Mix gently with your hands until just combined—over-mixing makes it dense.
Shape and bake the loaf
Shape the mixture into a loaf about 8 inches long, 4 inches wide, and roughly 3 inches tall on the lined baking sheet. Bake uncovered at 350 °F for about 40 minutes.
Prepare & apply the glaze
While the loaf bakes, whisk together the glaze ingredients: ketchup, white vinegar, brown sugar, garlic powder, and onion powder. After the first 40 minutes, spread the glaze evenly over the top of the meatloaf, then return it to the oven for another 20 minutes or until the internal temperature reaches 160 °F.
Rest and serve
Once baked, let the meatloaf rest for 10-15 minutes before slicing. This helps the juices redistribute, keeping every slice moist and flavorful.
Additional Tips for Making this Recipe Better
Here are a few things I picked up in my own experience that help elevate the dish:
- I always make sure not to over-mix the meat mixture—just combine until uniform for a tender texture.
- I prefer shaping the loaf free-form on a baking sheet, not in a loaf pan—this creates better crust and flavor.
- I pat down the loaf gently but don’t compress it too much; that prevents a compact, dry result.
- I use an instant-read thermometer instead of guessing by time—it ensures perfect doneness every time.
- I spoon off any excess fat from the baking sheet after the first bake; it keeps the loaf looking and tasting cleaner.
If you enjoy hearty and filling comfort dishes, you’ll likely also appreciate the Yard House Steak Bowl Recipe, which pairs beautifully with similar flavor notes.
How to Serve Meatloaf Recipe?
Serving this meatloaf is simple yet satisfying. Slice it into thick, hearty pieces and place them on a warm platter. Garnish with chopped parsley for a pop of freshness and color. For sides, creamy mashed potatoes or roasted broccoli pair beautifully—the sweet-tangy glaze complements these mild sides perfectly. You can also serve it with buttered pasta or a crisp green salad for variety.
Nutritional Information
Here’s an approximate breakdown per serving:
- Calories: 338 kcal
- Protein: 24 g
- Carbohydrates: 17 g
- Fat: 19 g
Make Ahead and Storage
Make-Ahead
You can assemble the meat mixture 1-2 days ahead of time. Shape it, cover tightly with plastic wrap or foil, and refrigerate until ready to bake. It’s a great time-saver for busy weeknights.
Storage
After baking, allow the meatloaf to cool, then store leftovers in an airtight container in the refrigerator. It keeps well for about 3-4 days and makes delicious sandwiches or reheated dinners.
Freezing
You can freeze raw shaped meatloaf (wrapped well in plastic and foil) for up to 6 months. Thaw overnight in the fridge and bake as directed, adding about 5 extra minutes. Cooked leftovers can also be frozen in portions for up to 3 months—just thaw and reheat before serving.
Why You’ll Love This Recipe
Here’s why this dish is a guaranteed hit:
- It’s super easy to prepare, with everyday ingredients and simple steps—great for beginners.
- It’s moist and flavorful, thanks to the perfect fat ratio in the beef and the glossy glaze on top.
- It’s versatile, easily customizable with different meats, seasonings, or dietary adjustments.
- It’s family-friendly, offering comforting flavors everyone enjoys—and the leftovers are just as good.
- It’s perfect for make-ahead meals, freezing, or meal prep, making your weeknight dinners easier.
I hope you’ll give this meatloaf a try soon—it’s become one of my go-to comfort dinners, and I’m confident it’ll earn a permanent spot on your table too. Happy cooking!
Meatloaf Recipe
Ingredients
Method
- Start by pre-heating the oven to 350 °F (175 °C) and lining a rimmed baking sheet. Sauté the chopped onion in olive oil over medium heat for about 5-7 minutes until softened and lightly golden. Let it cool slightly while preparing the rest.
- In a large bowl, combine the ground beef, sautéed onion, minced garlic, parsley, breadcrumbs, milk, eggs, ketchup, salt, pepper, and Italian seasoning. Mix gently with your hands until just combined—over-mixing makes it dense.
- Shape the mixture into a loaf about 8 inches long, 4 inches wide, and roughly 3 inches tall on the lined baking sheet. Bake uncovered at 350 °F for about 40 minutes.
- While the loaf bakes, whisk together the glaze ingredients: ketchup, white vinegar, brown sugar, garlic powder, and onion powder. After the first 40 minutes, spread the glaze evenly over the top of the meatloaf, then return it to the oven for another 20 minutes or until the internal temperature reaches 160 °F.
- Once baked, let the meatloaf rest for 10-15 minutes before slicing. This helps the juices redistribute, keeping every slice moist and flavorful.
Notes
- I always make sure not to over-mix the meat mixture—just combine until uniform for a tender texture.
- I prefer shaping the loaf free-form on a baking sheet, not in a loaf pan—this creates better crust and flavor.
- I pat down the loaf gently but don’t compress it too much; that prevents a compact, dry result.
- I use an instant-read thermometer instead of guessing by time—it ensures perfect doneness every time.
- I spoon off any excess fat from the baking sheet after the first bake; it keeps the loaf looking and tasting cleaner.