This is the meatloaf recipe that consistently earns top ratings from home cooks: a tender, juicy loaf with a sweet-tangy glaze that caramelizes into a sticky, crave-worthy crust. It works because it uses a panade (bread and milk paste) to keep the ground beef moist, a gentle hand to avoid overmixing, and a simple ketchup-based topping that balances the savory meat perfectly. This classic American comfort food is easy to customize and always satisfies.
Ingredients
- 2 tablespoons (28 g) unsalted butter
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 2 slices white bread, torn into small pieces (about 2 cups / 60 g)
- 1/2 cup (120 ml) whole milk
- 2 large eggs, lightly beaten
- 2 pounds (900 g) ground beef (80/20 lean-to-fat ratio)
- 1/3 cup (40 g) grated Parmesan cheese
- 1/4 cup (60 g) ketchup
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 teaspoon (5 g) salt
- 1/2 teaspoon (2 g) black pepper
- 1/2 teaspoon (1 g) dried thyme
- For the glaze:
- 1/2 cup (120 g) ketchup
- 2 tablespoons (30 g) brown sugar, packed
- 1 tablespoon (15 ml) apple cider vinegar
- 1 teaspoon (5 g) Dijon mustard
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line a rimmed baking sheet with parchment paper.
- In a small skillet, melt the butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 30 seconds more. Remove from heat and let cool slightly.
- In a large bowl, combine the torn bread and milk. Let sit for 5 minutes, then mash with a fork until it forms a paste (this is the panade).
- Add the beaten eggs, cooked onion and garlic, ground beef, Parmesan, ketchup, Worcestershire sauce, salt, pepper, and thyme to the bowl. Use your hands or a spatula to mix gently until just combined. Do not overmix, as this makes the meatloaf dense.
- Transfer the mixture to the prepared loaf pan or shape it into a free-form loaf on the baking sheet. If using a loaf pan, place it on a baking sheet to catch any drips.
- In a small bowl, whisk together all glaze ingredients until smooth. Spread about half of the glaze over the top of the meatloaf, reserving the rest for later.
- Bake for 50 minutes. Then, remove from the oven and spread the remaining glaze over the top. Return to the oven and bake for another 20–25 minutes, until the internal temperature reaches 160°F (71°C) as measured with a food thermometer (USDA FSIS safe minimum for ground meat).
- Let the meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute, making it easier to slice and more tender.
Tips
- Don’t overmix: Mix the ingredients just until they come together. Overworking the meat can result in a tough, dry meatloaf.
- Use a thermometer: The only reliable way to know your meatloaf is done is to check the internal temperature with a food thermometer. Insert it into the center of the loaf; it should read 160°F (71°C).
- Make it gluten-free: Use gluten-free bread or rolled oats instead of white bread. The oats will absorb moisture similarly.
- Freeze for later: You can assemble the meatloaf (without glaze) and freeze it for up to 3 months. Thaw overnight in the refrigerator, then glaze and bake as directed.
Serving Suggestions
Serve slices of meatloaf with classic sides like mashed potatoes, roasted green beans, or a simple green salad. It’s also delicious on a sandwich the next day with a smear of mayo or mustard. A side of creamy mac and cheese or buttery cornbread would round out the meal nicely.
Variations
- Turkey Meatloaf: Substitute ground turkey for beef. Since turkey is leaner, add 1/4 cup (60 ml) of olive oil or an extra egg to keep it moist. Cook to 165°F (74°C).
- Bacon-Wrapped: Wrap the shaped loaf with 4–5 strips of bacon before baking. The bacon adds smoky flavor and bastes the meat as it cooks.
- Stuffed Meatloaf: Flatten the meat mixture into a rectangle, spread a layer of sautéed spinach and shredded mozzarella over it, then roll it up jelly-roll style before baking.
- Spicy Kick: Add 1–2 teaspoons of sriracha or a pinch of cayenne pepper to the glaze for a sweet-heat twist.
Storage and Reheating
Refrigerate leftover meatloaf within 2 hours of cooking. It will keep for 3–4 days in an airtight container. To reheat, place slices in a 350°F (175°C) oven for 10–15 minutes, or microwave individual slices on high for 1–2 minutes. For best results, add a splash of water or extra ketchup on top before reheating to prevent drying out. You can also freeze cooked meatloaf slices for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Why is my meatloaf dry? Dry meatloaf usually comes from using lean meat, overmixing, or overcooking. Use 80/20 ground beef, mix gently, and pull it out of the oven as soon as it hits 160°F (71°C). The panade also helps lock in moisture.
Can I make meatloaf ahead of time? Yes, you can assemble the meatloaf (without glaze) up to 24 hours in advance. Keep it covered in the refrigerator, then glaze and bake when ready. You may need to add 10–15 minutes to the cooking time if it goes into the oven cold.
Can I use breadcrumbs instead of bread? Absolutely. Use 1/2 cup (60 g) of plain breadcrumbs soaked in the milk for 5 minutes instead of the bread slices. The texture will be slightly firmer but still moist.
How do I know when meatloaf is done without a thermometer? While a thermometer is the safest method, you can also check by cutting into the center—the juices should run clear, and there should be no pink. However, color is not a reliable indicator; always use a thermometer for safety.
Can I cook this in a slow cooker? Yes, shape the meatloaf and place it in a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours, until the internal temperature reaches 160°F (71°C). The glaze can be added during the last 30 minutes.
Why does my meatloaf fall apart when slicing? This often happens if the loaf wasn’t rested long enough or if it’s too moist. Let it rest for a full 10 minutes, and consider adding an extra egg or more breadcrumbs if it seems too loose before baking.
Related
- Hot Dog Veterinary Warmer: What It Is & How to Build One
- Hot Dog University: Build a Better Frank
- Hot Dog USA: Classic Recipe & Toppings Guide
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).