Classic Meatloaf Recipe
After trying dozens of others, I guarantee this is the best meatloaf recipe you’ll find. It’s loaded with flavor, simple to prepare, and topped with a homemade glaze that totally makes it. Serve meatloaf alongside your favorite mashed potatoes and veggies for an instant hit every time.
I’ve talked a lot about Sunday dinners at my grandma’s house, where there was always an abundance of pasta and traditional Italian foods. However, we would often eat dinner at my grandma’s on random weeknights, as well. If she knew my parents were busy on a particular day, or happened to be making something she knew we’d like, we’d head over to grandma’s. One of my favorite non-Italian meals she made was classic meatloaf with mashed potatoes. It’s such a 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 awhile, but I finally found a meatloaf recipe that we both love – and one that’s incredibly easy to make.
The Best Meatloaf Recipe
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
Homemade Meatloaf Success Tips
While a simple recipe at it’s core, there are a few tricks and ingredients that take ordinary meatloaf to I-want-seconds meatloaf:
- Meat
- Flavor and Texture
- Homemade Glaze
The Meat
In my experience, one of the biggest meatloaf mistakes is to only use ground beef – the result is meatloaf that basically tastes like a flavored, loaf-shaped hamburger. We want a tender (non crumbly) texture and greater flavor depth, so in addition to ground beef, we use ground pork and ground veal.
You’ll often see packages of “meatloaf mix” in the meat case at the grocery store, which is a combination of these three meats. If you don’t see it, you can always ask the butcher to create it for you. (You can substitute 2 pounds of meatloaf mix for the trio of meats in the below recipe.)
(Side note: I also use and recommend meatloaf mix for my meat sauce and meatballs – it works incredibly well in these recipes, too.)
Lots of Flavor and Texture
In addition to the three meat blend, meatloaf obviously requires some extra ingredients to give it tons of flavor and to keep it moist and tender. Most of the flavor and texture of this meatloaf recipe come from:
- The Aromatics – Sauté onion and garlic before adding to the meatloaf mixture for mega flavor (and no one wants to bite into a raw piece of onion!).
- Spices and Extras – Dijon mustard, Worcestershire sauce, salt, black pepper, thyme, cayenne pepper, and parsley all give this meatloaf a massive oomph in the flavor department.
- Eggs and Milk – Keep the meatloaf tender and bind it together. (You can substitute ½ cup plain yogurt for the milk.)
- Crushed Saltine Crackers – Lighten the texture, add moisture, and bind it together. (You can substitute ⅔ cup quick oats or 1⅓ cups fresh bread crumbs).
Homemade Meatloaf Glaze
I never make meatloaf without this glaze! It’s super simple but packs tons of flavor. You only need three ingredients (ketchup, brown sugar, and vinegar) for a perfect sweet and tangy glaze. Brush on half before baking, and the other half when it’s almost done in the oven.
If you really love a saucy meatloaf, make a double batch of glaze and use some for dipping.
How to Make Meatloaf
This is such an easy meatloaf recipe! Here’s an overview of the process (full recipe and instructions below):
- Make the glaze.
- Sauté onion and garlic.
- Combine all of the ingredients. Take care not to overmix – this keeps the meatloaf moist and tender; overmixing can result in tough, dry meatloaf.
- Shape the meatloaf. Free form the loaf on a rimmed baking sheet that has been lined with aluminum foil (easy cleanup!) or you can use a loaf pan with a perforated bottom).
- Brush with half of the glaze.
- Bake.
- Serve.
If you want to use your slow cooker, check out this crockpot meatloaf recipe.
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 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 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.
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.
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!
This meatloaf is husband-approved and whenever I make it, I’m reminded of cozy dinners at my grandma’s house. A definite win-win for me.
If You Like This Meatloaf Recipe, Try These Comfort Meals:
- Hearty Beef Stew
- Homemade Sloppy Joes
- Cast Iron Skillet Cheeseburgers
- Beef Stroganoff
- The Best Shepherd’s Pie
Meatloaf Recipe
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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Ari Laing.
thanks for sharing your reciepe with us
honda talon cover
Your recipe is very similar to how I make my meatloaf. I make homemade bread crumbs from leftover bread and rolls and keep them in the freezer.
I have a big family … eight kids. This was a huge hit! Everyone says this is the best meatloaf they’ve ever had!
I tripled it so I could freeze one but I never got a chance. The next day everyone was fighting over it:).
Our grocer carries ground beef with various lean to fat ratios ranging from 73/27 to 95/5. What do you recommend for this meatloaf recipe? Thank you.
If you had to substitute the milk with a non-dairy option, thoughts on using an almond or an oat milk?
Probably a good recipe but this website is so cluttered with ads and other BS that it’s impossible to make use of what was posted here. Don’t need the backstory either.
My Mom’s recipe (from the 50s) was very similar but added 1/2 teaspoon of nutmeg to the sauce. Unexpected, I know, but delicious. It works well.
I tried that. Your mom was right. Delicious!
Great recipe! I’ve also used Onion soup mix. But my mother has added RAISINS as long as I can remember. Please try it !! You’ll be trying to add them to burgers and meatballs…I swear.
I’ll have to use this recipe the next time we make meatloaf. Our new favorite thing to do it to make it in the smoker! SO amazing!!
This exact recipe is in an old Betty Crocker recipe book my grandmother gave me many moons ago except l think it called for all ground beef. It’s outstanding but I’m going to try it w/ the mix of beef, pork & veal. I’ll bet it’ll be even better.
Could you use Ritz crackers instead of saltines?
I’ve always made one very similar to this but with white vinegar instead of cider (and a little bit of dry mustard). I love a sweet and sour sauce on meatloaf and love sandwiches with it the leftover meatloaf the next day! Looking forward to trying your recipe
Can you substitute all veal for the other meats?
Hi Jeanette, You can, but it will be leaner and maybe a bit drier than the original recipe. Let me know how it goes!
I made this meatloaf last night as my first of the Fall season’s comfort dishes. It was delicious! Thank you for sharing this one. I will double the topping recipe next time- my family l0ves sauces. Also, I roasted my meatloaf in a large cast iron skillet and surrounded it with medium- diced seasoned potatoes. This is my new meatloaf recipe!
This recipe is fantastic! I made it as written and it was delicious. I got requests to make this dish regularly. My family was skeptical about the sauce since it doesn’t smell great, but they really enjoyed it. The second time I substituted the saltines with store bought bread crumbs. Definitely not as good but I still got lots of compliments. Next time I will stick with the saltines and continue to make this as written! Thank you for a great recipe.
I’ve never liked meatloaf but you made me a believer! Really well balanced recipe, full of flavor and great for leftovers.
thanks for sharing your reciepe with us
Mmm, we love meatloaf – I can’t wait to try this delicious recipe!
Have made this several times and everyone loves it. I often use a good bar-b-que sauce in place of the sauce in the recipe.
Hello! I love this recipe and wondering if I can substitute panko crumbs for the saltines and if so, what would be the amount to use? I don’t want to use too many and the meatloaf dry out.
Such a comfort meal for me! Looks delicious!
I love this recipe. It’s the perfect meatloaf!
Classic comfort food is a must for cooler weather. I am loving this simple meatloaf for any night of the week.
I tried your meatloaf recipe this weekend, the meatloaf part was delish but question the use of 4 tsp of cider vinegar in the glaze, it made the glaze very sour and I would not use it again. I make a glaze using ketchup, brown sugar and dried mustard powder which is very good. Thanks.
Wow, this is really looking so super delicious, thank you for sharing your blog
Can I make this a day ahead and leave it for my husband to cook on a night I’m not home?? Will the ingredients hold up uncooked, but mixed together overnight??
Hi Ellie, I think that would work just fine.
Hi Michelle! I’m not fond of mustard, so should I use 1 tsp or 2 tsp of dry mustard?
Wow! Your kids are growing up so fast! Joseph looks so grown up in his school picture. Lol. As always I love the pictures of the goldens too. Have a great week!
My husband actually HATES mustard and doesn’t taste it at all in this meatloaf, so I think it would be okay!
I love meatloaf and mashed potatoes but the best thing is meatloaf sandwiches the next day.
I lived most of my life in a small city (pop 23,000). Meatloaf mix was available in every grocery. I moved to a large city (greater metropolitan population over a million). Meatloaf mix is impossible to find! I’ve had butchers look totally confused when I asked for it. I use half ground beef and half ground pork..
I’ve used oats, cracker crumbs or bread crumbs for the starch. Now I tend to use two slices of good quality sandwich bread (such as Arnold Country Classics White Bread or Pepperidge Farm Farmhouse Hearty White Bread), crusts removed, soaked in a little milk, then wrung out and added to the meat mixture. I think it gives the best texture.
I laughed when I read your comment that meatloaf made with all ground beef will taste like a big hamburger. I think that hamburgers made with too much added stuff tastes like meatloaf on a bun.
Hi,
I want to ask you if i can use a regular loaf tin. In my country there are none perforated bottem loaf tins! And i love the shape of a loaf tin. I’ve all different sizes as wel in regular materials as silicone ones. I like to use one of these, but they’re not perforated. What can i do besides usung a baking try wich i don’t want! Thanks in advance for looking into my question. I hope to hear from you.
About your recipe….it sounds scrumptious, i’d like a piece of it right now, mayby even more than only one piece! I’ve heard it be4…about the 3 different types of meat for meatloaf or meatballs and i’m starting to believe they were right all along! But this is new and not seen be4 in my country, just as a perforated loaf tin, but that’s gonna change. I’ll tell all my friends about it and hope they tell their friends and so on. In case you wonder where i’m from….i’m from the Netherlands, Europe.
Well…i Thank you for the recipe and hope you’ve an answer to my question.
Have a great day and till next time,
Marja
Hi Marja, If you use a pan without a perforated bottom, the fat will collect at the bottom and it will become soggy. I know many people who do it, but the texture and flavor won’t be quite as good.
Can you please email me your favorite meatloaf recipe. It was delicious but I couldn’t figure out how to email to myself. Many thanks. Sue Buckley
I’d like to try this meatloaf – looks so good! Wanted to use fresh bread crumbs instead of the saltines – about how many pieces of bread would this be? And you just tear up the bread? Also, can I make this without the glaze? Thank you!
Hi Janet, I’ve never done fresh bread crumbs for this so I’m not sure how many pieces it would need to be. And yes you could make it without the glaze but it’s sooooooo much better with it!
I use 2 pieces of bread. Soak the pieces in the milk and egg mixture.. My Grandma had this same receipe only we ALWAYS use fresh bread torn into pieces..
I have never made anything from your site that wasn’t a hit…and this was another success!!! My husband (the pickiest eater ever) RAVED about this. Thank you! Thank you! Perfect football Sunday comfort food!
I have made this meatloaf previously. Loved the meatloaf, but the glaze, was good enough that I could have eaten it by the spoonful. I use the BJ’s meatloaf mix. Tonight I am baking another one despite the hot weather. We enjoy it as sandwiches and will eat it cold w some salad for dinner. Then I’m planning to make either strawberry sorbet or sherbet. I have never made anything from this web site that wasn’t loved by all. That’s for some great food.
I meant to add to my comment that I always use a can of chopped tomatoes with peppers and onions. I use bread crumbs, not oatmeal. The tomatoes and green peppers make the meat loaf!!
It’s not a meatloaf unless it has a chopped bell pepper in it….my Mother always put it in hers and the smell was wonderful!! I also put several strips of bacon on the top of mine, too. This sounds so good!!
I made this meatloaf last week and froze the left overs for tonight. The glaze is fantastic as is the meatloaf. It has become ‘our’ meatloaf recipe. Sorry Michelle. LOL
I buy a mix of the 3 meats at BJ’s. It is perfect for this meal. I didn’t have enough saltines, so I used oats as well.
I am not sure which I liked better, the glaze or the meat. I tasted the glaze as I was cooking it. It is great. However, I would suggest that you triple the glaze recipe if you want to add some glaze to the individual plates. Barely enough to glaze the meat. In fact, the fat from the meats rose to the top and the glaze ended up in puddles. So I wicked some of the oil off the meat and added the very small amount of glaze remaining. Tonight, I am tripling the glaze recipe. Thanks for such a great recipe. It will be on our menu frequently.
This meatloaf looks delicious but I’m wondering if the overall taste or quality will be affected if the saltines are omitted? We are trying to limit the amount of processed/refined carbs in our diet.
Thanks!!
The meatloaf will need something to soak up the wet ingredients and create the right texture. Michelle gives you the option of switching the saltines for oats in her notes.
Hi Jennifer, Yes, you need to have some sort of starch to absorb the liquid. Please see the notes at the end of the recipe for using oats or fresh bread crumbs.
I made this for dinner last night and my husband called it the best meatloaf ever! We both loved it. I even used ground turkey and it was delicious. Definitely a keeper!
Funny, I just gave my granddaughter my meatloaf recipe yesterday then I saw this, I forwarded it to her this morning, sounds great and I’m going to try it. I use Ritz crackers in mine instead of the saltines. I use a 9″X13″ baking dish and smother the meatloaf in mashed potatoes. Thanks for all your recipe’s.
Michelle, once again one of your recipes helped me make our guests (family of 7) very happy. Thank you for this easy-to-make and very flavorful recipe! I could only get ground beef since it was short notice, but the seasonings and the wonderful glaze made it VERY tasty. Your recipes have never, ever, ever let me down.
How do you do it? Every.Single.Time.??? Thanks for all your hard work — and now even with your precious baby!
Yum! We’ve made this twice (the first time I bought double the amount of meat so that I could freeze half and make another meatloaf later). I actually craved this meatloaf for days after we finished it the first time. The second time we stuffed peppers with the meatloaf. Phenomenal recipe with great flavor!
Oops! How rude of me. I forgot to say thankyou… so thankyou!
Hi Michelle!
Is that sixteen individual squares of Saltines?
(We don’t have Saltines here in Aus, so I’m going to have to use an alternative.)
P.S… I’m also a BEB, and yours is definitely my favourite and most used blog!
Big pat to Einstein and Duke for me!
Hi Megs, Yes, individual squares. Enjoy! :)
I only have hamburger meat,will it come out dry because of this?
Hi Jennifer, Are you referring to ground beef? If so, yes, the meatloaf will not be as moist or flavorful; it will pretty much just taste like a big hamburger ;-)
The is definitely a keeper for me. Delish!!
Can this be frozen?
Hi Rhonda, I have never frozen meatloaf, but I think it would be just fine to do so.
I made this for dinner tonight for my family of 5 and my parents (since I couldn’t find my mom’s recipe for meatloaf, which is typically the only recipe I like). This had great flavor and texture and was enjoyed by all. (I did only use beef since that is our traditional meatloaf.) It’s a keeper!
I used to love my mom’s meatloaf. I haven’t had it in forever. I always loved the saltines in it. The glaze on this is a great twist on plain old ketchup.
Made this for Sunday supper. Had never used veal in a meatloaf before – it was delicious. I added about 1/4 cup of apricot preserves to the glaze. Such a winner – thank you!
I just tried this recipe, PERFECT. I have been trying meat loaf recipes for years looking for the perfect one. Just found it!!!
Hello, hello. Thank goodness there’s no such thing as too many meatloaf recipes! But before I add yours, I have 1 question: how much pepper should I use? It’s mentioned in the directions, but not listed in the ingredients. Thanks so much!
Hi Cheryl, It should be ½ teaspoon. So sorry about that, I have corrected it above.
I cannot wait to try this recipe, husband will love love love he is Italian from Pennsylvanic and love combination of veal and pork… now that Fla is finally in the middle 80’s its getting less humid and more inviting to make comfort food.
This is very similar to the meatloaf I grew up on…my parents are from W VA. We did however, prior to baking, line hard boiled eggs down the center & mold the meatloaf around them. When sliced it looks great & taste wonderful. I also layer bacon slices on top of mine while baking (my mom never did)…everything is better with bacon:)!
It’s funny you posted this recipe today, I was just saying that I needed a new meatloaf recipe. I will have to give this a try. Thanks for sharing.
I tried your meatloaf today and it was delicious!!!!
Meatloaf is a favorite in our house. I think it’s the perfect comfort food for this time of year. Your version looks delicious!
WHY WAS NOT MY POST PUBLISHED
Not sure what you’re referring to?
That looks sooooo good! We are meatloaf fanatics here and while I usually make mine the same way each time, sometimes I like to change it up. So I’ll have to give this beauty a try!
Thank you for not putting peppers in it! My mom did that, and I spent half my suppertime picking out the peppers. She used the “meatloaf/meatball mix” as well, and bread crumbs as the binder. I like your idea of adding mustard and cider vinegar to the glaze, will definitely try that next time.
This is my favorite meatloaf recipe also! I love the version that puts bacon across the top! Sadly, I don’t have access to meatloaf mix. I use half venison half beef. It turns out great every time!
Thanks for the inspiration. I made meatloaf for dinner – instead of vinegar, I use honey dijon mustard in the topping.
My dad loves taking the left over meat loaf and putting a slice on his sandwich in place of lunch meat. Talked me into trying it once and I loved it! Bread, mayo, spicy mustard and a meat loaf slice.
We used to do this with my grandma’s meatloaf, too! We’d put American cheese and ketchup on it ;-)
The ingredients sound wonderful – am going to try this very soon (after I grocery shop). Funny that you say mashed potatoes are a must with meatloaf – that is a great combination but for over 60 years in our family scalloped potatoes go with meat loaf. They cook in the oven with the meatloaf.
Are the scalloped potatoes hard to make? They sound delicious!
I’m such a sucker for a good meatloaf recipe! Must try this!
I love this recipe! Simple yet looks sooo good! Thanks!
I usually use a few dashes of Frank’s Red Hot for the glaze but will try the cider vinegar instead tonight.
I’m French, and I’ve done this basic meatloaf for decades. Breadcrumbs or bread drenched in milk, no thyme, no dijon, no thyme, no garlic and a healthy dollop or two or three of sour cream. I omit vinegar in the glaze. I still serve it with mushroom gravy, that’s the French in mean. DO NOT USE PLAIN GROUND BEEF ONLY that is just a hamburger loaf. It’s pork, ground beef and veal. You can use the same basic recipe for turkey meat loaf.
Hi! I was wondering if you could leave out the veal? Is there a substitute? Thanks!! LOVE your site!!
I wouldn’t leave it out unless you absolutely had to; the combination of the beef, pork and veal creates a great flavor and a perfect tender texture. If you have to omit it, just increase the amount of beef and pork.
Thank you for the quick response! Unfortunately my hubbie and I do not eat veal for personal reasons, so I will up the other two and hopefully it will be almost as delish as the original.
This really looks yummy! I always add a blob of horseradish!!! Gives it a good kick!
Yum. I love meatloaf, and yours looks & sounds wonderful. Last year I created a turkey meatloaf recipe that my family loves.
This is similar to mine, except I mix some horseradish in and use breadcrumbs. Will try the saltines. Hated meatloaf as a kid and realized when I got older it was because she used oatmeal to mix in. Didn’t like the texture, even though oatmeal raisin cookies were always my faves.
Love the pics! its so inviting!
This sounds wonderful and is most definently a comfort food. For those of us in the south it’s a southern staple. I use a recipe that’s very similar. I use mustard in the glaze instead of vinegar and I use Italian or spicy panko bread crumbs. For a bit of a twist try adding in about 3/4 cup of shredded cheese (I use a mac and cheese blend). You can add more if you’d like too. The cheese adds another layer of yumminess to the dish. Great job as usual!