I’ve tried countless meatloaf recipes, but this one stands out for its simplicity and flavor. The blend of ground beef and pork keeps it moist, while the glaze adds just the right touch of sweetness. What makes it special isn’t just the ingredients—it’s how they come together with minimal effort. If you’re looking for a foolproof dish that feels like home, this might just be the version you’ll keep coming back to.
Recipe
This meatloaf is the ultimate comfort food classic, and I can confidently say it’s the best you’ll ever make. What sets it apart? A perfect blend of ground beef and pork, a secret glaze that caramelizes into a sticky-sweet crust, and just the right mix of herbs and spices that hit every savory note.
I’ve been tweaking this recipe for years, and it’s become a family staple—trust me, it’s a crowd-pleaser every single time. Imagine tender, juicy slices with a hint of garlic, onion, and Worcestershire sauce, all wrapped up in a moist, hearty loaf.
It’s the kind of dish that fills your kitchen with the most comforting aroma and leaves everyone scraping their plates. Whether you’re a seasoned cook or just getting started, this recipe is foolproof and guaranteed to make you feel like a kitchen pro.
Get ready to fall in love with meatloaf all over again!
Ingredients
For a meatloaf that’s tender, flavorful, and holds together perfectly, the ingredients are key. Opt for a mix of ground beef and pork for richness, or swap in ground turkey for a lighter version. Breadcrumbs and milk create a soft texture, while eggs bind everything together. Don’t skimp on the seasoning—onion, garlic, and Worcestershire sauce are must-haves for depth of flavor.
For the Meatloaf:
- 1 pound ground beef (80/20 blend works best for juiciness)
- 1 pound ground pork (or substitute with more beef or ground turkey)
- 1 cup breadcrumbs (use panko for a lighter texture or fresh breadcrumbs for homemade flair)
- 1/2 cup whole milk (buttermilk or almond milk can work too)
- 2 large eggs (essential for binding)
- 1 small onion, finely chopped (grating it adds moisture and hides the texture)
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce (non-negotiable for umami)
- 1 teaspoon Dijon mustard (adds a tangy kick)
- 1 teaspoon smoked paprika (for a subtle smoky flavor)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Glaze:
- 1/4 cup ketchup (the base of the glaze)
- 2 tablespoons brown sugar (creates a caramelized crust)
- 1 tablespoon apple cider vinegar (balances the sweetness)
Little Wins: Add a pinch of cayenne to the glaze for a hint of heat, or use BBQ sauce instead of ketchup for a smokier finish.
How to Make the Best Classic Meatloaf Ingredients
Let rest for 10 minutes before slicing – This allows the juices to redistribute, keeping the meatloaf moist. Cutting too soon can cause it to crumble.
Serve warm with mashed potatoes or roasted vegetables – Leftovers make great sandwiches the next day! Store tightly wrapped in the fridge for up to 3 days.
Pro Tip: For extra moisture, add grated zucchini or shredded carrots to the mix.
If short on time, pulse the onions in a food processor for quicker prep.
Watch Out: Avoid packing the mixture too tightly—this can lead to a dense texture.
If using lean meat, consider adding an extra egg or a splash of broth to keep it tender.
Nutrition
This homemade meatloaf recipe provides a hearty and nutritious meal. Below is the nutritional information per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Protein | 25g |
| Fat | 18g |
| Carbohydrates | 20g |
| Fiber | 2g |
| Sugar | 5g |
| Sodium | 600mg |
Chef Tips
Knowing the nutritional content of your meatloaf helps balance meals, but how you prepare it can make a big difference. I always mix ingredients gently to avoid a dense texture.
Letting the loaf rest before slicing keeps it moist. For extra flavor, brush with glaze during baking.
Use a meat thermometer—160°F guarantees doneness without drying. These small steps elevate your meatloaf from good to great.
