Meatloaf

Homemade Meatloaf is a hearty dinner that’s so easy to make. This no-fail classic recipe has a sweet and tangy ketchup glaze on top. It’s tender, juicy with so much flavor in each bite. This will be your new go-to recipe!

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Everyone needs a great meatloaf recipe and I have got it for you today. This is a classic recipe that is made with simple ingredients and is the best comfort food dinner ever!

We love it with some stovetop macaroni and cheese on the side for the ultimate comfort food dinner!

The Secret To Moist Meatloaf

There’s nothing worse than dry and dense meatloaf – we’ve all experienced it and I can promise with this meatloaf recipe you won’t have that problem!

There are a few secrets to making a moist meatloaf that is tender, juicy, and delicious! It’s seriously the best ever.

• Choose the right ground beef. I think 85% lean is great for meatloaf – the fat adds a ton of moisture and flavor, but it’s not greasy. Just remember that the leaner the beef, the drier it will be when you cook it.
• Don’t skip the eggs! I like to add one egg for every pound of meat. Eggs add a lot of moisture and they also help bind the loaf so it doesn’t fall apart.
• A little bit of milk makes a big difference. I add milk to my meatloaf because it moistens the breadcrumbs which will also help create moisture.
• Use a light hand. When you mix and form the loaf, use a light hand and don’t overmix or compact the meat. If you compress the meat too much it will end up dense which can make it dry.
• Don’t forget the glaze! My simple ketchup glaze is tangy and sweet but it adds more than just flavor. It also adds moisture!
• Let it rest. Once it’s baked, it’s very important to let it rest so the juices can redistribute back into the meat.

This is such an easy recipe and the results are amazing! There’s a reason I’ve been making it the same way for years – it’s foolproof and always gets rave reviews.

Oh, and the leftovers make the best meatloaf sandwiches!

Ingredients Needed for Easy Meatloaf Recipe

In a large mixing bowl combine:

• Ground beef – Make sure to use 85% lean ground beef because the higher fat percentage will give you more flavor.
• Eggs – Binds the meatloaf together.
• Bread Crumbs – Use Italian flavored bread crumbs for more flavor. If you use regular bread crumbs add some Italian seasoning.
• Milk – Moistens the breadcrumbs and makes your meatloaf nice and moist.
• Seasonings – Seasoned salt, black pepper and garlic powder to give it flavor.
• Onion – Peel and chop finely.
• Ketchup – The main ingredient in your sauce on top.
• Brown sugar – The perfect sweetness to the ketchup on sauce.
• Prepared yellow mustard – Adds a little tang to the sauce on top.

How to Make Meatloaf

Mix the ingredients just until combined. The easiest way to do this is with your hands – it makes it easier to mix thoroughly without overmixing.

Place the beef mixture in the prepared loaf pan. Lightly pat it to fit it into the pan. It should be in an even layer.

Make the sauce by combining the ketchup, brown sugar and yellow mustard.

Spread sauce over the loaf in the pan.

Bake the meatloaf at 350°F for one hour to an hour and 15 minutes. The meatloaf is done with the internal temperature is 160°F in the center.

When it’s done baking, let it rest for 10 minutes before slicing.

How Long to Cooke Meatloaf?

This recipe is baked in the oven at 350 degrees Fahrenheit for one hour to one hour and fifteen minutes.

You will know when the meatloaf is done when it reaches an internal temperature of 160 degrees Fahrenheit.

At What Temp is Meatloaf Done?

The internal recipe of the meatloaf needs be 160 degrees Fahrenheit in the center. At this point your meatloaf id one and safe to eat!

Make sure you have an instant read thermometer so you can test the internal temperature of your meatloaf.

What Should I Serve With Meatloaf?

I love this easy dinner recipe because you can switch up the side dishes every time you make it. It never gets boring!

• Add some potatoes: We love a meat and potato dinner and love smashed potatoes, roasted sweet potatoes, or mashed potatoes with this meatloaf.
• Pair it with healthy veggies: If you want something lighter, some simple roasted veggies, crispy broccoli, or tender asparagus are so delicious.
• Pass some bread! You can’t go wrong with some easy homemade breadsticks, crescent rolls, or dinner rolls!

Can I Freeze Meatloaf?

Want to make it ahead? You can assemble the meatloaf and sauce and then freeze it for up to two months. Thaw it fully in the refrigerator and then bake it as instructed.

How to Store Leftover Meatloaf

Leftover meatloaf will keep in the refrigerator for three to four days. Reheat it in the microwave for easy lunches and dinners.

Give this family favorite a try this week and I know you won’t regret it. It turns out perfect every time! I hope you love this recipe as much as we do.

More Amazing Meatloaf Recipes

Now that you have this classic meatloaf recipe, be sure to try some of our other favorite ways to make it!

• Pinwheel Meatloaf is rolled up with a cheesy rice filling, baked, and then sliced for a pretty presentation.
• If you love Italian flavors, be sure to try my easy Italian Meatloaf. It’s loaded with flavor and stuffed with cheese!
• Make a complete meal with Sheet Pan Mini Meatloaves with Veggies!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

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5 from 29 votes

Homemade Meatloaf

Classic, tender, juicy meatloaf with a sweet and tangy ketchup glaze on top!

Prep:10 minutes mins

Cook:1 hour hr

Resting Time:10 minutes mins

Total:1 hour hr 20 minutes mins

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Ingredients

• ▢ 2 lb ground beef
• ▢ 2 eggs whisked
• ▢ ½ c. Italian Panko bread crumbs
• ▢ ¼ c. milk
• ▢ 1 tsp seasoned salt
• ▢ 1 tsp garlic powder
• ▢ ½ c. yellow onion chopped
• ▢ ½ tsp ground black pepper

Glaze

• ▢ ⅔ c. ketchup
• ▢ ½ c. brown sugar
• ▢ 1 ½ tsp prepared yellow mustard

Instructions

• Preheat the oven to 350 degrees F. Spray a loaf pan with non-stick spray and set aside.
• In a large mixing bowl combine all ingredients for meatloaf. Mix until well combined, but do not overmix.
• Add meat mixture to the prepared loaf pan. Pat meat down into an even layer.
• In a small bowl combine ingredients for sauce and mix until combined. Spread sauce over hamburger mixture in loaf pan.
• Place in a preheated oven at 350 degrees F. Bake for 1 hr – 1 hr and 15 minutes or until internal temperature reaches 160 degrees F.
• Remove from the oven and let it stand for 10 minutes. Cut into slices.

Tips

TIPS AND TRICKS

• Choose the right ground beef. I think 85% lean is great for meatloaf – the fat adds a ton of moisture and flavor, but it’s not greasy. Just remember that the leaner the beef, the drier it will be when you cook it.
• Don’t skip the eggs! I like to add one egg for every pound of meat. Eggs add a lot of moisture and they also help bind the loaf so it doesn’t fall apart.
• A little bit of milk makes a big difference. I add milk to my meatloaf because it moistens the breadcrumbs which will also help create moisture.
• Use a light hand. When you mix and form the loaf, use a light hand and don’t overmix or compact the meat. If you compress the meat too much it will end up dense which can make it dry.
• Don’t forget the glaze! My simple ketchup glaze is tangy and sweet but it add more than just flavor. It also adds moisture!
• Let it rest. Once it’s baked, it’s very imporatnt to let it rest so the juices can redistribute back into the meat.

MAKE-AHEAD AND STORAGE TIPS

Want to make it ahead? You can assemble the meatloaf and sauce and then freeze it for up to two months. Thaw it fully and then bake it as instructed.

Leftover meatloaf will keep in the refrigerator for three to four days. Reheat it in the microwave for easy lunches and dinners.

Video

Nutrition Information

Calories: 543kcal (27%), Carbohydrates: 43g (14%), Protein: 34g (68%), Fat: 25g (38%), Saturated Fat: 10g (63%), Trans Fat: 1g, Cholesterol: 158mg (53%), Sodium: 916mg (40%), Potassium: 667mg (19%), Fiber: 1g (4%), Sugar: 27g (30%), Vitamin A: 236IU (5%), Vitamin C: 3mg (4%), Calcium: 106mg (11%), Iron: 5mg (28%)

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We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.