The concept of meatloaf kind of makes me raise an eyebrow because, well, it’s a loaf of meat. But when it’s executed well it’s just so good. Meatloaf is so filling, so cozy, and so delicious that I look forward to eating the leftovers over the next few days (hello meatloaf sandwich, I’m looking at you). This Homemade Meatloaf recipe is the traditional meatloaf that we all know and love—tender, juicy, full of flavor, and with the perfectly tangy tomato glaze on top. It’s so perfect when paired with mashed potatoes and green beans. Like a plate of pure comfort!
Ingredients for Meatloaf
This homemade meatloaf recipe is super simple, yet incredibly good. Here are the ingredients you’ll need:
- Ground Beef: Ground beef is the base for this recipe and we suggest using 85/15 (15% fat) ground beef. The fat gives flavor and keeps the meatloaf moist.
- Onion: Onions add a wonderfully subtle savory flavor to the meatloaf.
- Breadcrumbs: Breadcrumbs soak up moisture from the ground beef, milk, and eggs as the meatloaf bakes, keeping the loaf super tender and moist.
- Milk: Milk adds moisture and flavor to the meatloaf.
- Egg: Egg acts as a binder for the meatloaf so it doesn’t fall apart when sliced, plus it adds flavor, moisture, and richness.
- Seasoning: This meatloaf is seasoned simply with Italian seasoning, garlic powder, salt, and pepper. It’s just enough seasoning to add flavor without overpowering the natural beef flavor.
- Worcestershire Sauce: Worcestershire sauce is used in both the meatloaf and the glaze. It offers a deliciously savory umami flavor with just a hint of sweetness.
- Ketchup: Ketchup is the base for the sweet and tangy glaze that goes on top of the meatloaf.
- Brown Sugar: Brown sugar helps balance the ketchup’s acidity and gives the glaze its beautifully glossy finish.
- Yellow Mustard: Mustard adds depth and savory flavor to the glaze.
The Secret to Good Meatloaf
Milk. The secret to good meatloaf is milk. It sounds weird, but it makes a HUGE difference. Milk hydrates the breadcrumbs that are used as a binder in meatloaf, which keeps the loaf super moist and tender.
During the testing phase for this recipe, I made one without the milk just to see if really made a difference and I’m here to say that the difference was ENORMOUS. The meatloaf without milk was dense, a little tough, and notably drier than the meatloaf made with milk. So don’t skip it! P.S. I’m sure that non-dairy milk would have the same effect.
Loaf Pan or Baking Sheet?
There are two camps when it comes to meatloaf: baking in a loaf pan or on a baking sheet. I’m team baking sheet, but I think ultimately it’s going to boil down to personal preference. I find that loaf pans don’t allow for quite enough evaporation so the bottom can get a little soupy. Baking sheets allow for a little more evaporation, leaving the meatloaf perfectly juicy and flavorful.
But if shaping is difficult for you or you want those perfect square edges, you might prefer a loaf pan.
How to Keep Meatloaf from Falling Apart
There are a couple of tricks to making a meatloaf that holds together in nice slices. Here are a few tips:
- Use a recipe that has the right amount of binders (egg and breadcrumbs). This is essentially the glue that holds the meat together.
- Use ground beef with a finer grind, or that has been double ground. Really coarse ground beef won’t mix as thoroughly with the binders and may crumble when sliced.
- Mince the onion as finely as possible. Large chunks of onion will prevent the loaf from holding together as well.
What to Serve with Meatloaf
My favorite pairing for meatloaf is what I have pictured here, Mashed Potatoes and Steamed Green Beans. It’s so simple, classic, and balanced with the meatloaf and its tangy glaze. But here are some other good side dishes for meatloaf:
Classic Meatloaf
Servings 10 slicesIngredients
Meatloaf
- 1 large egg ($0.21)
- 1/3 cup milk ($0.14)
- 1 tsp Worcestershire sauce ($0.02)
- 1/2 cup plain breadcrumbs ($0.32)
- 1 tsp Italian seasoning ($0.10)
- 1/2 tsp garlic powder ($0.05)
- 1 tsp salt ($0.02)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 1/2 cup minced onion ($0.14)
- 1.5 lbs. ground beef (85/15) ($8.03)
Glaze
- 1/2 cup ketchup ($0.40)
- 1 Tbsp brown sugar ($0.02)
- 1 Tbsp Worcestershire sauce ($0.06)
- 1 tsp yellow mustard ($0.03)
Instructions
- Preheat the oven to 350ºF. In a small bowl whisk together the egg, milk, and Worcestershire sauce. In a separate small bowl, stir together the breadcrumbs, Italian seasoning, garlic powder, salt, and pepper. Mince the onion.
- Add the ground beef, egg mixture, breadcrumb mixture, and minced onion to a large bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing.
- Place the meatloaf mixture on a rimmed baking dish and shape it into a loaf that is approximately 4-inches wide, 8-inches long, and 2-inches tall.
- In a separate small bowl, stir together the glaze ingredients (ketchup, brown sugar, Worcestershire sauce, and mustard). Spread the glaze evenly over the top and sides of the meatloaf.
- Bake the meatloaf for 50-55 minutes, or until the internal temperature reaches 165ºF. Allow the meatloaf to rest for 5-10 minutes after baking, then slice and serve.
See how we calculate recipe costs here.
Nutrition
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How to Make Classic Meatloaf – Step by Step Photos
Preheat the oven to 350ºF. Start by pre-mixing some of the ingredients for the meatloaf so there will be less mixing required for the meat (overmixing the meat can make meatloaf tough). In a small bowl, whisk together ⅓ cup milk, one large egg, and 1 teaspoon Worcestershire sauce. In a separate bowl, stir together ½ cup breadcrumbs, ½ teaspoon garlic powder, 1 teaspoon Italian seasoning, ¼ tsp freshly cracked pepper, and 1 teaspoon salt.
Mince about a ½ cup onion. Make sure to chop or mince the onion as finely as possible. Chunky onion can make the meatloaf fall apart more easily.
Add the milk mixture, breadcrumb mixture, and minced onion to 1.5 lbs. ground beef (85/15). Mix with your hands until everything is evenly combined. Avoid overmixing.
Place the meatloaf mixture on a rimmed baking sheet or baking dish and shape it into a loaf that is approximately 8″ long, 4″ wide, and 2″ tall.
Next, combine the ingredients for the glaze. Stir together ½ cup ketchup, 1 tablespoon brown sugar, 1 teaspoon yellow mustard, and 1 tablespoon Worcestershire sauce.
Spread the glaze over the top and sides of the meatloaf.
Bake the meatloaf in the preheated 350ºF oven for 50-55 minutes, or until the internal temperature reaches 165ºF. Let the meatloaf rest for about 10 minutes before slicing and serving.
Where can I find breadcrumbs? Are they the same as croutons?
I’m just starting to try new things, and this looks tasty.
Thanks.
They’re not the same as croutons and you can usually find them in the baking aisle. :)
First time using ..wife is under the weather so I subbed for her.it came out great with really nice taste .The meat held together something my wife has issues with.
Will definitely do it again..
Thank you
Jim
My wife asked me what was in there and I told her Milk and she said no put ketchup instead.
Mike
I made this meatloaf last night and it was delicious. The glaze on top and the milk really made a great difference. Thank you for sharing this receipe.
ould I use ground chicken instead
I think ground chicken would make it turn out quite different, so I wouldn’t suggest it. I would look for a recipe specifically designed for ground chicken. Unfortunately, we don’t have one at the moment.
I love your meatloaf recipe. I have never been a fan of a glaze on one. Now, I really like it. Thanks.
Going to try your meatloaf recipe tonight
Excellent flavor and easy to make
My first time making meatloaf, and I’m going to use this recipe. I think I’ve seen people put it on a raised grate to keep it out of the grease on a cookie sheet. Will this work? Or was I thinking of something else?
You could, although I find that on a baking sheet it just tends to run off anyway, so I don’t think a grate would offer much more help.
Hello, do you cover the meat loaf with foil before you put it in the oven to cook?
No :)
Very tasty and next time im putting diced onions in .
I absolutely love this recipe. I have made meatloaf a lot over the years but by far this recipe tastes the best! It’s amazing. The meatloaf turned out perfect. Cooked just right, doesn’t fall apart. Thank you for sharing this recipe. Meatloaf is a comfort food for me bringing back memories of my late mother who cooked this often. Brings me back a good time in my life.
Milk made the difference!
Looks delicious! Is it ok to use parchment paper on baking sheet when baking this?
Yes, you could do that. :)
sounds good
My wife and kids love this meatloaf! I had been making the same recipe for years and it always seems to fall apart. Your recipe stayed together and tastes delicious. This is what we’ll have from now on. Thank you!