Best Classic Meatloaf Recipe | Easy and Juicy
Juicy, tender, and flavorful, this classic old-fashioned meatloaf recipe is the ultimate comfort food made with simple ingredients and a tangy glaze.
Servings: 8
Calories: 354kcal
Ingredients
For the meatloaf mixture:
- 2 tablespoons Olive oil
- 1 Onion chopped
- 3 cloves Garlic crushed
- 2 pounds Ground beef 85% lean (read notes)
- 2 tablespoons Ketchup
- 1 tablespoon Worcestershire sauce
- 2 Eggs large
- ⅓ cup Milk
- ¾ cup Breadcrumbs
- 2-3 tablespoons Parsley chopped
- 2 teaspoons Italian seasoning
- Salt to taste
- Pepper to taste
For the meatloaf sauce:
- ¾ cup Ketchup
- 1 tablespoon Brown sugar
- 1 tablespoon Worcestershire sauce
- ½ teaspoon Garlic powder optional
- ½ teaspoon Onion powder optional
Instructions
- Prep and sauté: Preheat oven to 350°F (180°C) and line a baking tray with parchment paper.
- Heat olive oil in a pan over medium heat. Add chopped onion and sauté for 5–6 minutes, until soft and lightly golden. Add crushed garlic and cook for 1–2 minutes more, just until fragrant. Remove from heat and let cool slightly.
- Mix the meatloaf: In a large bowl, combine ground beef, sautéed onions and garlic, ketchup, Worcestershire sauce, eggs, milk, breadcrumbs, parsley, Italian seasoning, salt, and pepper. Mix gently with your hands or a spatula until just combined; don’t overmix or the meatloaf will turn dense.
- Shape and bake: Transfer the meat mixture onto the prepared baking tray and shape it into a loaf with your hands. Smooth the top and sides for even cooking.
- Bake in the preheated oven for 40 minutes, uncovered, until the top begins to brown.
- Make the glaze: Meanwhile, whisk together ketchup, brown sugar, Worcestershire sauce, and optional spices.
- Glaze and finish baking: Remove the meatloaf from the oven, spread the glaze evenly on top, and return to the oven.
- Bake for another 10–20 minutes, or until the internal temperature reaches 160°F (70°C).
- Rest and serve: Let the meatloaf rest for 10 minutes before slicing. Garnish with extra parsley if desired.
Video
Notes
- Use 85% lean ground beef: This ratio keeps the meatloaf juicy without becoming greasy. Avoid extra-lean beef, it can turn out dry.
- Don’t overmix: Combine the ingredients just until incorporated. Overmixing will make the meatloaf dense and tough.
- Let it rest: After baking, rest the meatloaf for 10 minutes before slicing to help the juices redistribute and keep it moist.
- Shape it evenly: When baking on a tray, form a compact loaf with even thickness for uniform cooking.
- Worcestershire sauce: Substitute with soy sauce or a mix of soy sauce and a splash of vinegar.
- Baking in a Loaf Pan: If you prefer, you can bake the meatloaf in a standard 9x5-inch (23x12cm) loaf pan. The pan will help the loaf hold its shape and retain more moisture, but it may also release more grease. For best results, line the pan with parchment paper and drain any excess liquid halfway through baking. Cooking time will be about the same — 55–60 minutes total, including glazing time.
- Variations & Add-Ins:
- Cheesy meatloaf: Mix in ½ cup of shredded cheddar, mozzarella, or Parmesan for extra flavor.
- Veggie boost: Add finely grated carrots, zucchini, or mushrooms to the mixture for extra moisture and nutrition.
- BBQ twist: Replace ketchup in the glaze with your favorite BBQ sauce for a smoky touch.
- Spicy version: Stir in a pinch of chili flakes, hot sauce, or diced jalapeños.
- Make ahead: Prepare the meatloaf mixture, shape it, and refrigerate (covered) up to 24 hours before baking.
Nutrition
Calories: 354kcal | Carbohydrates: 20g | Protein: 25g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 495mg | Potassium: 535mg | Fiber: 1g | Sugar: 9g | Vitamin A: 315IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 4mg