After trying dozens of others, I am convinced this is the best meatloaf recipe you’ll ever find. It’s loaded with flavor, simple to prepare, and topped with a homemade glaze that totally makes it. Serve meatloaf alongside creamy mashed potatoes, roasted red potatoes, or even mac and cheese, and veggies for an instant hit every time.

Two slices of meatloaf on a plate atop a pile of mashed potatoes and roasted broccolini.

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My grandma was the queen of Sunday dinners and pasta, but one of my favorite non-Italian meals she made was classic meatloaf with mashed potatoes. It’s such comfort food and reminds me of walking into her house on chilly fall and winter evenings when it was already dark at dinnertime.

Not long after my husband and I began dating, I found out that meatloaf was one of his favorite meals. It took me a while, but I finally found a meatloaf recipe that we both love – and one that’s incredibly easy to make.

After trying dozens of others, I can confidently say this is the best meatloaf recipe I’ve ever made.

What Makes This the Best

You’ll love this classic meatloaf recipe because it’s:

  • Moist and tender
  • Simple to make
  • Tried and true; I tested dozens of recipes and this was the winner by far
  • Tastes homemade, just like Grandma’s recipe
  • Topped with a 3-ingredient sweet/tangy glaze
  • Delicious for Sunday dinners or busy weeknights

The Best Meat for Meatloaf

One of the biggest meatloaf-making mistakes is to only use ground beef. The result – a meatloaf that tastes like a flavored, loaf-shaped hamburger. Meatloaf should have a tender (non-crumbly) texture and incredible depth of flavor. To achieve this, use ground pork and ground veal in addition to ground beef.

This combination of meats is often called a meatloaf mix and is commonly found in most grocery store meat cases. If you don’t see it, you can always ask the butcher to create it for you.

Note: If using meatloaf mix in this recipe, substitute 2 pounds of meatloaf mix for the trio of meats listed in the recipe below. I also use and recommend meatloaf mix for my meat sauce and meatballs – it works incredibly well in those recipes, too.

Meatloaf sliced with glaze on top on a foil-lined baking sheet.

Ingredients Overview

While a simple recipe at its core, the combination of ingredients here take ordinary meatloaf to I-want-seconds meatloaf. Let’s talk through some of the key ingredients and potential substitutions:

  • Meat – For the most tender and flavorful meatloaf, we use a combination of ground beef (preferably with 80% fat content, sometimes referred to as “ground chuck”), ground pork, and ground veal. Some stores will package this together as “meatloaf mix”; if your store does, then simply purchase 2 pounds of meatloaf mix.
  • Other Meat Options – You can use lean ground beef if preferred, or ground turkey, for the ground chuck, but the resulting texture may not be as tender.
  • Milk – You can use any type of milk you have on hand (even almond milk or soy milk), or you can substitute ½ cup of plain yogurt.
  • Saltine Crackers – Crushed crackers are used as the binding agent for the meatloaf, but you can substitute 1⅓ cups panko breadcrumbs or ⅔ cup quick oats.
  • 3-Ingredient Glaze: The combination of ketchup, brown sugar, and vinegar sets this meatloaf recipe apart from other ketchup-only topped meatloaves.
Ingredients for a traditional meatloaf recipe prepped and labeled.

Quick Step-by-Step Instructions

This is such an easy meatloaf recipe with only 15 minutes of prep time. Here’s an overview of the process (full recipe and instructions below):

  1. Make the Glaze – Whisk the ingredients together in a small bowl and then divide in half.
  2. Sauté Onion and Garlic – A quick saute in oil to get the onion and garlic nice and soft, then set aside to cool.
  3. Combine All of the Ingredients – Take care not to overmix – this keeps the meatloaf moist and tender; overmixing can result in tough, dry meatloaf.
  4. Shape the Meatloaf – You have a couple of choices here. I prefer to free form the loaf on a rimmed baking sheet that has been lined with aluminum foil (easy cleanup!) or you can use a 9×5-inch loaf pan and press the meat mixture into the pan, then gently turn it out onto a baking sheet. If you wish to bake it completely in a pan, I recommend a loaf pan with a perforated bottom.
  5. Brush with Half of the Glaze – This coats the meatloaf and lets that flavor soak in while baking!
  6. Bake and Glaze – When there is about 15 minutes left of cooking time, brush on the remaining glaze (using a new or cleaned brush), then finish cooking! The meatloaf should register at least 160 degrees F on an instant-read meat thermometer.
Side by side photos of meatloaf glaze being whisked together.
Three-photo collage of meatloaf ingredients being mixed together in a glass bowl.
Side by side photos of a glazed meatloaf on a foil-lined baking sheet before and after baking.

Recipe Notes and Success Tips

  • Don’t Overmix: When combining the meatloaf ingredients, avoid overmixing to keep the meatloaf moist and tender.
  • Baking Sheet or Loaf Pan: Use either type of pan for this meatloaf recipe. Free form the loaf on an aluminum-foil lined rimmed baking sheet (easy cleanup!) or use a loaf pan with a perforated bottom).
  • Don’t Overbake: Meatloaf is cooked through when the internal temperature reaches 160 degrees F.
  • Cool Before Serving: Let the meatloaf cool for about 20 minutes before slicing and serving. This rest time prevents the meatloaf from falling apart when sliced.
  • Gluten-Free Option: Use the same amount of gluten-free saltine crackers or ⅔ cup certified gluten-free quick oats in the recipe. Ensure all other ingredients are gluten-free, too.
  • Cheesy Option: Add 6 ounces (or about 1½ cups) of shredded cheese (such as cheddar, Swiss, Colby, Monterey jack, or havarti) to the mixture.
  • Saucy Meatloaf: For a really saucy meatloaf, make a double batch of glaze and use some for serving.
  • Make-Ahead: You can make the meatloaf mixture, press it into a loaf pan, cover, and refrigerate for up to one day, then turn it out onto a prepared baking sheet and bake as directed.
  • Storage: Leftovers should be stored in an airtight container in the refrigerator for up to 4 days.

How to Freeze Meatloaf

Meatloaf freezes wonderfully, both before and after baking. It was one of my favorite freezer meals to have stashed away after my babies were born, and I love keeping a couple of slices in the freezer for quick weeknight dinners.

Here’s how to freeze meatloaf:

  • Freeze Before Baking – Mix together the ingredients, shape the meatloaf, then wrap in plastic wrap, place in a ziploc freezer bag, and freeze for up to 4 months. Thaw overnight in the refrigerator, then bake as directed. I recommend freezing it without the glaze and making it/brushing it on right before baking.
  • Freeze After Baking – After the meatloaf has baked and cooled, wrap it in plastic wrap, wrap it in a layer of aluminum foil, place in a ziploc freezer bag, and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat slices in the microwave or the whole meatloaf in a 350-degree oven, covered with foil, for about 45 minutes, or until heated through. I do not recommend reheating directly from frozen, as it takes A LONG TIME and the outside can get dry while the inside remains frozen. For individual servings, slice the baked and cooled meatloaf and follow the same steps for wrapping and freezing; reheating individual slices is easy in the microwave.

I think it has the best texture when it is frozen raw, thawed, and baked. Since it’s only baked once, it maintains the best flavor and texture.

Fork cutting away a bite of meatloaf on a plate where there's another slice of meatloaf, mashed potatoes, and greens.

What to Serve with Meatloaf

Without exception, I serve meatloaf with my favorite mashed potatoes; you can’t have meatloaf without the mashed potatoes as far as I’m concerned, but if you want something different, here are other ideas:

More Comfort Food Favorites:

If you make this meatloaf recipe and love it, please stop back and give it a 5-star rating – it helps others find the recipe! ❤️️

2 slices of meatloaf on a white plate with roasted broccoli and mashed potatoes.

Meatloaf Recipe

Yield: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour
cooling time: 20 minutes
Total Time: 1 hour 35 minutes
This classic meatloaf recipe is the absolute best you’ll find. It’s loaded with flavor, very easy to prepare, and the sauce is delicious.
4.56 (27 ratings)
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Ingredients

For the Glaze:

  • ½ cup (120 g) ketchup
  • 4 tablespoons light brown sugar
  • 4 teaspoons cider vinegar

For the Meatloaf:

  • 2 teaspoons vegetable oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 2 eggs
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon (0.5 teaspoon) ground black pepper
  • ½ teaspoon (0.5 teaspoon) dried thyme
  • ⅛ teaspoon (0.13 teaspoon) cayenne pepper
  • ½ cup (122 ml) whole milk
  • 1 pound (453.59 g) ground beef
  • ½ pound (226.8 g) ground pork
  • ½ pound (226.8 g) ground veal
  • 16 saltine crackers, crushed
  • ⅓ cup (20 g) minced fresh parsley

Instructions 

  • Make the Glaze: In a small saucepan, whisk together the ketchup, brown sugar and vinegar; set aside.
  • Make the Meatloaf: Preheat oven to 350 degrees F. Heat oil in medium skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Set aside to cool while preparing the remaining ingredients.
  • In a large bowl, whisk together the eggs, thyme, salt, pepper, mustard, Worcestershire sauce, cayenne and milk. Add the ground meats, crackers, parsley and cooked onion mixture; mix with a fork until evenly blended.
  • With wet hands, pat the mixture into a 9-by-5-inch loaf shape. Place on a foil-lined rimmed baking pan (you could also use a 9×5-inch loaf pan with a perforated bottom). Brush with half of the glaze.
  • Bake meatloaf until it is cooked through (it should register 160 degrees F on an instant-read thermometer), about 1 hour, brushing with the remaining glaze when there is 15 minutes left. Cool at least 20 minutes, then slice the meatloaf and serve.

Notes

  • Meat: You can replace the meat in this recipe with 2 pounds of “meatloaf mix”, which is available at a lot of grocery stores in the meat case.
  • Milk: The whole milk can be replaced by ½ cup plain yogurt.
  • Saltines: The crushed saltines can be replaced by ⅔ cup quick oats or 1⅓ cups fresh bread crumbs.
  • Storage: Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days.
  • Freeze Before Baking – Mix together the ingredients, shape the meatloaf, then wrap in plastic wrap, place in a ziploc freezer bag, and freeze for up to 4 months. Thaw overnight in the refrigerator, then bake as directed. I recommend freezing it without the glaze and making it/brushing it on right before baking.
  • Freeze After Baking – After the meatloaf has baked and cooled, wrap it in plastic wrap, wrap it in a layer of aluminum foil, place in a ziploc freezer bag, and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in a 350-degree oven, covered with foil, for about 45 minutes, or until heated through. I do not recommend reheating directly from frozen, as it takes A LONG TIME and the outside can get dry while the inside remains frozen. For individual servings, slice the baked and cooled meatloaf and follow these same steps.
Nutritional values are based on one serving
Calories: 302kcal, Carbohydrates: 17g, Protein: 25g, Fat: 13g, Saturated Fat: 5g, Cholesterol: 121mg, Sodium: 619mg, Potassium: 512mg, Sugar: 10g, Vitamin A: 385IU, Vitamin C: 5.6mg, Calcium: 55mg, Iron: 2.8mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle Lettrich
Course: Main Course
Cuisine: American

Photography by Ari Laing.

This recipe was originally published in October 2014.