The Ultimate Meatloaf Recipe: Easy, Moist & Family Favorite
Is there any dish more comforting than a perfect meatloaf recipe? This classic American comfort food has graced family dinner tables for generations, but achieving that ideal balance of flavor, moisture, and texture can be tricky. Our ultimate meatloaf recipe solves all those problems, delivering a juicy, flavorful loaf every single time. This is the only meatloaf recipe you’ll ever need—guaranteed to become a cherished family favorite.
Why This Meatloaf Recipe Is a Keeper
- ✅ Unbelievably Juicy: The “panade” secret prevents dryness.
- ✅ Perfectly Seasoned: A balanced blend of savory, sweet, and umami.
- ✅ Crispy, Caramelized Glaze: The iconic sweet and tangy topping.
- ✅ Simple & Foolproof: Uses common ingredients and straightforward techniques.
- ✅ Amazing Leftovers: Possibly even better the next day.
Ingredients for the Ultimate Meatloaf Recipe
For the Meatloaf:
- 2 lbs ground meat mix (1 lb 85% lean ground beef + 1 lb ground pork)*
- 1 cup plain breadcrumbs (panko or traditional)
- ⅔ cup whole milk
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 large eggs
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 ½ teaspoons salt
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
For the Glaze:
- ½ cup ketchup
- 2 tablespoons brown sugar, packed
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
For a leaner option, use 2 lbs of 93% lean ground turkey or chicken.
How to Make This Classic Meatloaf Recipe: Step-by-Step
Step 1: Prepare the “Panade” (The Moisture Secret)
Preheat your oven to 350°F (175°C). In a large bowl, combine the breadcrumbs and milk. Let this mixture, called a panade, soak for 5 minutes. This is the single most important step in any great meatloaf recipe to ensure a tender, moist texture, as noted by culinary experts at Serious Eats.
Step 2: Sauté the Aromatics
While the panade soaks, heat a teaspoon of oil in a small skillet over medium heat. Sauté the diced onion and minced garlic for 4-5 minutes until softened and fragrant. Let them cool slightly. This step deepens the flavor immensely.
Step 3: Combine the Meatloaf Mix
To the bowl with the panade, add the cooled onions/garlic, eggs, Worcestershire sauce, Dijon mustard, salt, thyme, pepper, and smoked paprika. Mix with a fork until well combined. Add the ground meat.
- Crucial Tip: Using clean hands, gently mix until the ingredients are just incorporated. Overmixing will result in a dense, tough meatloaf.
Step 4: Shape and Bake
Transfer the mixture to a rimmed baking sheet lined with parchment paper. Shape it into a 9×5-inch loaf. This “free-form” method allows heat to circulate evenly and creates more delicious caramelized surface area than baking in a loaf pan.
- Bake for 40 minutes.
Step 5: Glaze and Finish
While the meatloaf bakes, whisk together all the glaze ingredients. After 40 minutes, remove the meatloaf from the oven and brush half the glaze evenly over the top and sides.
- Return to the oven and bake for another 20-25 minutes, or until the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest on the pan for at least 10 minutes before slicing. This allows the juices to redistribute.
Expert Tips for the Best Meatloaf Recipe
✅ Use a Meat Thermometer: The USDA recommends cooking all ground meat to 160°F. A thermometer guarantees perfect doneness without guesswork.
✅ The Meat Mix Matters: Combining ground beef with pork (or veal) adds fat and flavor for superior moisture. For a lighter version, ground turkey works well.
✅ Don’t Use a Loaf Pan: Baking on a sheet pan prevents steaming and gives you those coveted caramelized edges all around.
✅ Resting is Non-Negotiable: Slicing immediately will cause all the flavorful juices to run out. Patience rewards you with perfect slices.
Variations to Customize Your Meatloaf
- Bacon-Wrapped: Drape 6-8 slices of bacon over the loaf before baking for a smoky, crispy top.
- Cheese-Stuffed: Create a channel down the center of the raw loaf and fill it with shredded cheddar or mozzarella.
- Italian-Style: Substitute the thyme with Italian seasoning and add ½ cup of grated Parmesan to the mix.
- BBQ Glaze: Replace the ketchup glaze with your favorite barbecue sauce mixed with a tablespoon of honey.
What to Serve With Your Meatloaf
- Classic Sides: Creamy mashed potatoes, roasted green beans, and buttery corn.
- For Leftovers: The world’s best meatloaf sandwich on toasted bread with mayo and lettuce.
- Healthy Pairing: Cauliflower mash and a big, fresh garden salad.
Frequently Asked Questions
Can I make this meatloaf recipe ahead of time?
Yes! Assemble the raw meatloaf, cover it tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before baking. You may need to add 5-10 minutes to the baking time.
How do I store and reheat leftovers?
Store sliced meatloaf in an airtight container in the refrigerator for 3-4 days. Reheat slices in a covered skillet with a splash of broth over low heat, or in the microwave covered with a damp paper towel to retain moisture.
Why is my meatloaf dry?
Dry meatloaf is usually caused by overmixing, using meat that is too lean (like 95% lean beef), or overcooking. Using our panade method and a meat thermometer solves this.
Can I freeze meatloaf?
Absolutely. Wrap the cooled, baked meatloaf (whole or sliced) tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.Easy Banana Bread Recipe: The Only One You’ll Ever Need