I’ve tried countless meatloaf recipes, but this one stands out for its perfect balance of flavor and texture. The secret lies in the blend of fresh herbs and a glaze that caramelizes just right. It’s simple enough for a weeknight but impressive for guests. If you’ve ever struggled with dry or bland meatloaf, this method might just change your mind. The details ahead could make it your new go-to.
Recipe
This meatloaf recipe is the ultimate comfort food classic, and I can confidently say it’s the best you’ll ever make. What sets it apart? The secret’s in the perfect blend of ground beef, savory seasonings, and a tangy glaze that caramelizes into a sticky, irresistible topping.
It’s the kind of dish that fills your kitchen with the most mouthwatering aroma while it bakes, promising a meal that’s hearty, flavorful, and satisfying. With a moist, tender interior and a slightly crispy crust, every bite is pure nostalgia—yet it’s so easy to whip up, even on a busy weeknight.
This isn’t just any meatloaf; it’s the one your family will beg you to make again and again. Trust me, once you try it, it’ll become a staple in your recipe rotation.
Ingredients
A great meatloaf starts with the right ingredients—each one plays a key role in texture, flavor, and moisture. Here’s what you’ll need, plus insider tips to make it unforgettable:
- Ground beef (80/20 blend) – The fat keeps it juicy. Leaner blends can dry out.
- Ground pork or veal (optional) – Adds richness. Swap for all beef if needed.
- Breadcrumbs or crushed crackers – Panko gives a lighter texture; saltines add a buttery note.
- Milk or broth – Hydrates the breadcrumbs. Use dairy-free broth if preferred.
- Eggs – Binds everything. No eggs? A flaxseed mix (1 tbsp ground flax + 3 tbsp water per egg) works.
- Onion & garlic – Sauté them first for deeper flavor (raw can taste harsh).
- Worcestershire sauce – The umami booster. Soy sauce or balsamic vinegar can sub in a pinch.
- Ketchup or tomato paste – For sweetness and tang. Mix with brown sugar for a glaze.
- Fresh herbs (parsley, thyme) – Non-negotiable for brightness. Dried herbs work but use half the amount.
- Salt & black pepper – Season aggressively—meat needs it!
Pro tip: For extra depth, add a splash of fish sauce or grated Parmesan to the mix. Trust us.
How to Make the Best Exact Recipe Name Display
– Preheat your oven to 350°F (175°C) – This guarantees the oven is at the perfect temperature for even baking, which is key to a moist meatloaf.
Use an oven thermometer if you’re unsure of your oven’s accuracy.
– Combine the ground meat, breadcrumbs, eggs, and seasonings in a large bowl – Mixing these ingredients first creates the base of your meatloaf.
Use your hands to gently combine—overmixing can make the meatloaf dense and tough.
– Add the wet ingredients (milk or broth) and mix lightly – This step keeps the meatloaf moist.
Pour in a little at a time and mix just until combined; too much liquid can make the mixture too loose.
– Shape the mixture into a loaf and place it in a baking dish or loaf pan – Forming it into a loaf shape helps it cook evenly.
If using a loaf pan, press it gently so it doesn’t shrink away from the sides.
– Spread a thin layer of ketchup or glaze over the top – This adds flavor and creates a delicious crust.
For a twist, mix ketchup with a bit of brown sugar or mustard for extra depth.
- Bake for 1 hour or until the internal temperature reaches 160°F (71°C) – Use a meat thermometer to check doneness; this prevents overcooking, which can dry out the meatloaf.
- Let it rest for 10 minutes before slicing – Resting allows the juices to redistribute, guaranteeing each slice is moist and flavorful.
- Serve with your favorite sides – Pair it with mashed potatoes, roasted vegetables, or a simple salad for a complete meal.
Nutrition
Calories: 350
Protein: 25g
Fat: 18g
Carbs: 15g
Sodium: 600mg
Sugar: 5g
Fiber: 2g
Chef Tips
While the nutritional details of this meatloaf are helpful to know, I’ve found that the real magic lies in how you make it. Use your hands to mix—it’s gentler than a spoon. Don’t overwork the meat or it’ll toughen.
Let it rest before slicing. A glaze brushed halfway through baking adds shine. And always use a meat thermometer—160°F guarantees perfect doneness without drying it out.
