Meatloaf is a classic American dinner that’s quick and easy to prepare, hearty, and wonderfully satisfying. Unfortunately, thanks to one too many mediocre recipes (no one likes a dry, gritty, or flavorless dish!), it’s a bit of a “you either love it or hate it” dish. However, when you follow the correct (fuss-free) technique, you’ll discover a homemade meatloaf you’ll want to return to time and time again. With just a few top tips and tricks, you can produce a dependable, perfectly spiced meatloaf slathered in a ketchup-based glaze that’s tender, juicy, and packed with flavor every single time – like a delicious shareable meatball. What’s not to love? Pair it with creamy mashed potatoes and roasted veggies for a hearty midweek dinner or to serve at large gatherings and the holidays. Best of all, this oven meatloaf recipe is meal-prep friendly, freezes well, and the leftovers taste just as delicious on day two and can be reheated or repurposed in dozens of ways. So keep reading for all my top tips and methods for the best meatloaf recipe, and how to make a glaze for meatloaf that’s perfect every time.
Meatloaf Ingredients
This easy meatloaf recipe relies on simple, easy-to-find ingredients and pantry staples. Nothing complicated here.
The Classic Meatloaf
Beef: Use lean ground beef between 85-90% lean as the best meat for meatloaf that’s not overly fatty or dry. You could substitute up to 50% of the beef with ground sausage or pork for a different flavor and slightly enhanced texture. Lean meat like ground chicken/ground turkey needs other higher-fat meats (like ground pork) too. Aromatics: You’ll need onion (yellow or white) and garlic. Tomato paste: I use homemade tomato paste. Alternatively, you could use ketchup. Large eggs: To act as a binder and hold the ingredients together. Milk: Milk soaks the breadcrumbs and makes for a super moist loaf. Low-sodium beef broth or vegetable stock may work instead. Breadcrumbs: I often use panko breadcrumbs, though regular breadcrumbs work, too. These provide the recipe with a lighter, smoother mouthfeel and double up as a binder. Crushed crackers, cornflakes, or rolled oats would also work. Parsley: Use fresh parsley. Seasonings: This simple recipe combines Italian seasoning, sweet paprika, salt, and black pepper.
For The Sauce/Glaze
While some recipes just rely on ketchup or tomato soup for the best meatloaf glaze, I highly recommend adding just a few more ingredients for a sticky, sweet, tangy, rich glaze.
Ketchup: You can use store-bought or homemade ketchup. Use reduced sugar/salt versions if preferred. For a less processed sauce for meatloaf, combine tomato paste with 1-2 tablespoons of water to thin it to the correct consistency, plus a splash of soy sauce. Brown sugar: This provides a wonderful caramel-y flavor to the sauce. A sugar-free brown sugar substitute should also work if preferred. Maple syrup or honey may work as a natural sweetener substitute. Vinegar: I prefer white wine vinegar, but regular white vinegar will work, too. Seasonings: To add tons of flavor, I use a simple combination of pantry-friendly chili powder (or cayenne pepper – adjust the amount to taste), garlic powder, onion powder, and salt and pepper.
Alternatively, you could use BBQ sauce or teriyaki sauce.
Secrets to Moist Meatloaf
The meat matters: If you choose beef that is too lean, the lack of fat will produce a dry (and grainy) meatloaf. 80-85% lean is the sweet spot, though I’ve used 90% before with no issues, thanks to other ingredients in the dish. Use milk: This will soak the breadcrumbs and add tons of moisture. Use enough breadcrumbs: Reducing the amount called for in the recipe is not a good idea, as they help keep the juices from draining out the meat. Don’t overwork the meat: Otherwise, you may end up with a dense, drier meatloaf. Likewise, don’t compress/pack the meat mixture too much when adding it to the loaf pan for the same reasons. Use the right temperature: I’ve experimented with several, and 375ºF/190ºC is the perfect temperature to cook the meat without accidentally burning/drying out the outside while still producing a caramelized crust. Use a digital thermometer: This is the most accurate way to check it has cooked through without risking overcooking it. The meatloaf temp should reach but not exceed 160ºF/71ºC. Leave the loaf to rest: Like most cooked meat, leaving it to rest for at least 10 minutes after cooking will allow the juice to settle and distribute, so they don’t seep out when slicing the loaf.
What to Serve with Meatloaf?
This classic meatloaf with tomato glaze is a fantastic addition to your Sunday roasts and fits perfectly into Thanksgiving dinner ideas and Christmas dinner ideas , either as an alternative to or alongside roast chicken or turkey and all your favorite sides, like: Then finely chop the onion, roughly chop the parsley, and grate or mince the garlic. In a large bowl, mix all the meatloaf ingredients until combined. Be careful not to over-mix, though. Transfer it to the loaf pan, being careful not to press it down/work it too much, and then bake it in the oven for 40 minutes.
The Meatloaf Glaze
While the loaf is baking, combine all the sauce ingredients in a small bowl and whisk well (taste and adjust any ingredient to your liking). Then, either brush or pour the sauce over the meatloaf and return it to the oven for 15-20 minutes, or until the internal temp of the meatloaf reads 160ºF/71ºC. Finally, allow the loaf to rest for at least 10 minutes (tented with foil) before removing it from the pan and slicing it to serve. I also like to drizzle it with the baking juices from the pan when serving by pouring them into a small pitcher and bringing it to the table. If it goes beyond that, you risk dry meat. Therefore, I recommend removing it from the oven at 155ºF/68ºC. During the 10 minutes of resting, the residual heat will bring the internal temperature up to 160ºF/71ºC. If you don’t have a meat thermometer, insert a fork into the center of the loaf. It should enter the meat easily.
Creamy mashed potatoes or potato gratin, Green bean casserole, Creamed spinach, Roasted broccoli and cauliflower, Honey-glazed carrots, Easy Brown Gravy, jalapeño cornbread.
You can also use leftovers within sandwiches and wraps, crumbled in roasted tomato sauce, with a breakfast hash, in tacos, chili, shepherd’s pie, stuffed peppers, a grilled cheese, etc. The list goes on and on.
Can You Freeze Meatloaf?
Leftovers can be stored in the refrigerator for 1-2 days. After that, it’s best to freeze them. There are two ways of freezing meatloaf. Either as leftovers or freezing before baking, as a simple make-ahead meal you can pull out to bake when ready.
Uncooked Meatloaf
Mix the ingredients, and either form a free-hand loaf over plastic wrap or transfer it to a foil or plastic-wrap lined loaf tin. Wrap it securely, transfer it to a freezer-safe bag (like a Ziplock), and freeze for up to 6 months. For the best results, leave it to thaw overnight in the fridge before baking, OR bake from frozen for 1 ½-2 hours. Use a thermometer to check for doneness.
Cooked Meatloaf
I prefer to freeze the unbaked one since it can become a little dry when freezing the cooked meat. However, it will work. You can freeze the whole loaf or slice it first and wrap the slices individually or place parchment paper between the slices to avoid sticking. Wrap with plastic wrap, then place in a freezer bag for 3-4 months. Thaw in the fridge overnight before reheating.
More Delicious Dinner Recipes
Stuffed Bell Peppers Recipe Quick and Easy Hamburger Casserole The Perfect Air Fryer Steak The Best Oven Baked Beef Short Ribs
If you try this classic meatloaf, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
