It’s simple, hearty, and feels like a big, edible hug. But let’s be honest — not all meatloaves are created equal. Some can be dry, bland, or (worst of all) boring.
Over the years, I’ve tweaked, tested, and taste-tested my way to the ultimate meatloaf recipe. It’s tender, juicy, packed with savory flavor, and crowned with a sticky-sweet glaze that turns perfectly caramelized in the oven. This isn’t just any meatloaf — this is the meatloaf.
Whether you’re cooking for your family on a busy weeknight, hosting Sunday dinner, or just craving classic comfort food, this recipe is one you’ll come back to again and again.
Ingredients You’ll Need:
For the Meatloaf:
- 1 ½ pounds ground beef (80/20 for best flavor)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- ¾ cup breadcrumbs
- ⅓ cup milk
- 2 eggs
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Glaze:
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard (optional, but so good)
How to Make It:
- Prep Your Oven:
Preheat to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a loaf pan. - Mix the Meatloaf:
In a large bowl, combine the breadcrumbs and milk — let them sit for a few minutes to soften. Add the ground beef, onion, garlic, eggs, Worcestershire sauce, ketchup, thyme, salt, and pepper. Gently mix everything together by hand. (Be careful not to overmix or your meatloaf could turn tough.) - Shape It:
Transfer the meat mixture onto the baking sheet and form it into a loaf shape, or press it into a loaf pan for more structure. - Make the Glaze:
Stir together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard. Brush about half of the glaze over the top of the meatloaf before it goes into the oven. - Bake and Finish:
Bake for about 45 minutes, then brush on the remaining glaze and return it to the oven for another 15–20 minutes, or until the internal temperature reaches 160°F. - Rest, Slice, and Serve:
Let the meatloaf rest for 5–10 minutes before slicing. This helps the juices settle so every slice is juicy and flavorful.
Tips for the Best Meatloaf:
- Don’t Overmix: Gentle hands make for a tender loaf!
- Use a Mix of Meats: Try a combo of beef and pork for even more flavor.
- Make Ahead: Meatloaf actually tastes even better the next day.
- Leftovers? Slice it up for amazing meatloaf sandwiches!
There’s just something timeless about sitting down to a classic meatloaf dinner. It’s cozy, it’s filling, and it’s full of love. Whether you’re introducing it to a new generation or just craving a taste of the past, this recipe is the one to keep in your back pocket.
What’s your favorite way to enjoy meatloaf — classic, or with a twist. I’d love to hear in the comments!