The Best Homemade Recipe With Meatloaf

I’ve always believed that the best homemade meatloaf strikes the perfect balance between simplicity and flavor, and it’s something I’ve spent years refining. Combining the right mix of meats, seasonings, and a tangy glaze can turn this humble dish into a standout meal. There’s a trick to keeping it moist and tender while achieving that golden crust—and I’m ready to share what I’ve learned. Trust me, this isn’t your average meatloaf.

Recipe

This meatloaf isn’t just dinner—it’s *the* dinner that will have everyone asking for seconds (and thirds). Packed with savory ground beef, a hint of garlic, and a tangy-sweet glaze that caramelizes into perfection, it’s the ultimate comfort food that feels like a warm hug on a plate.

What sets this recipe apart? A secret trio of Worcestershire sauce, breadcrumbs, and sautéed onions that locks in moisture and flavor, ensuring every bite is juicy and tender.

Trust me, this isn’t your average dry or bland meatloaf—it’s golden, crispy-edged, and bursting with nostalgic, homemade goodness. Whether you’re feeding a crowd or just craving something hearty, this recipe is a no-fail winner that’ll make you the kitchen hero.

Let’s get cooking—your taste buds will thank you!

Ingredients

To make the ultimate meatloaf, it’s all about balancing flavors and textures. Start with high-quality ground meat for a tender base, and don’t skimp on the seasonings—they’re the key to depth and richness. Here’s what you’ll need:

For the Meatloaf:

• 1 ½ pounds ground beef (80/20 blend) – The fat keeps it juicy; avoid leaner blends.
• ½ pound ground pork – Adds richness and tenderness. If unavailable, use all beef.
• 1 cup breadcrumbs – Use panko for a lighter texture or plain breadcrumbs. Fresh breadcrumbs work too!
• 1 large egg – Acts as a binder; don’t skip it.
• 1 small onion, finely chopped – Sauté it first for a sweeter, deeper flavor.
• 2 cloves garlic, minced – Fresh is best for that aromatic punch.
• ½ cup milk – Keeps the loaf moist. Whole milk is ideal, but any kind works.
• ¼ cup ketchup – Adds a touch of sweetness and tang.
• 1 tablespoon Worcestershire sauce – A must for umami depth.
• 1 teaspoon dried thyme – Or fresh thyme leaves if you have them.
• 1 teaspoon smoked paprika – Adds a subtle smokiness; regular paprika works in a pinch.
• 1 teaspoon salt – Adjust to taste.
• ½ teaspoon black pepper – Freshly ground for maximum flavor.

For the Glaze:

• ½ cup ketchup – The base of the glaze.
• 2 tablespoons brown sugar – Adds sweetness and helps caramelize the top.
• 1 tablespoon apple cider vinegar – Balances the sweetness; white vinegar works too.

Pro Tips:

• Double the glaze if you love a sticky, caramelized top.
• Use a meat thermometer – It’s done at 160°F for perfect, juicy meatloaf every time.
• Let it rest – Allow the loaf to sit for 10 minutes before slicing to keep it from falling apart.

How to Make the Best Savory Meatloaf Masterpiece

Beat the eggs and mix them in – Eggs act as a binding agent, helping the meatloaf hold its shape. Whisk them lightly before adding.

Gently fold everything together – Use your hands or a spatula to combine the ingredients just until evenly mixed.

Overmixing can make the meatloaf dense.

Shape the mixture into a loaf – Press it firmly into the prepared pan or shape it into a freeform loaf on a baking sheet.

A compact shape guarantees even cooking.

Prepare the glaze – Mix ketchup, brown sugar, and mustard for a classic topping.

Brush it generously over the meatloaf for a flavorful crust.

Bake uncovered for 1 to 1.5 hours – Check the internal temperature with a meat thermometer; it should read 160°F (71°C) for beef or pork.

Let it rest for 10 minutes before slicing – Allowing the meatloaf to rest confirms the juices redistribute, keeping it moist and easier to slice.

Serve warm with your favorite sides – Pair it with mashed potatoes, roasted vegetables, or a fresh salad for a complete meal.

Nutrition

Nutrient values per serving are approximate and can vary based on specific ingredients used.

Chef Tips

Making a great meatloaf isn’t just about the ingredients—it’s how you handle them. I always mix gently to avoid overworking the meat, which keeps it tender.

Adding a pan of water in the oven prevents dryness. Letting it rest for 10 minutes before slicing guarantees it holds together.

Finally, I bake it on a rack to let excess fat drip away, resulting in a firmer, flavorful loaf.