juicy moist meatloaf

By Isabella Storyclaire

last updated September 16, 2024

Contributions sourced from

Unbelievably Juicy Meatloaf with Brown Sugar Tomato Glaze

Unbelievably tender, juicy meatloaf made with organic beef. This recipe features Italian seasoned ground beef with a sweet and tangy (no ketchup) glaze. This supper centerpiece needs little more than basic mashed potatoes or a side of sauted green beans.

What is it with meatloaf that makes it so controversial?

Maybe its that its trickier than it seems. Depending on the exact preparation, it can either be tough and lackluster or incredibly juice-filled and brilliant.

Whatever your tales of meatloaves past, were going to cover all our bases today because a moist meatloaf is actually dang good eating!

Say goodbye to dry meatloaf.

Let me let you in on a little secret: Ground beef cooked with finely chopped onion, tiny breadcrumbs, and eggs produces an irresistibly tender and juicy-as-all-get-out meatloaf. Since meatloaf is super savory, you want the glaze to be boldly sweet and tangy for contrast. Timing the glaze is how you target that sticky-wet consistency that helps it cling to the meatloaf when you slice it.

My take on meatloaf is that it isnt just a hungry-mans supper. If you slop it on a plate, a toddler wont discriminate but it can be plated romantically for an anniversary dinner. What do you think?

PERKS OF MAKING MEATLOAF FROM SCRATCH

One Pot. Everything cooks in one meatloaf pan for fewer dishes to wash and more time to spend with your loved ones.
Nostalgia with ease. Dinner for days will be waiting after mixing in a bowl, dumping in the meatloaf pan and baking.
A classic sticky glaze with a kick: Plain ketchup is for cafeterias. This meatloaf glaze boasts richer flavors (brown sugar, tomato paste, vinegar) and a touch of heat from smoked paprika
Juicy and tender: Ill walk you through how to mix lightly, repurpose pan juices, and rest your meatloaf for successful succulent meatloaf.
Temperature guidelines: If you know what temperature to target, theres no risk of your meatloaf getting over- or under-cooked (plus, you can adapt to your meatloaf pan).

Favorite Thermometers

I highly recommend a good instant read thermometer. This thermopen is really beloved for its accuracy, and I love it!

Meatloaf Ingredient Tips and Substitutions

Ground beef: avoid super lean meats which tend to dry out. Stick with 85% lean or 90% lean ground beef. Ground pork will work but produces a less savory meatloaf.
onion: preferably a yellow or white onion. Must chop finely so onion cooks through and meatloaf holds its shape. Note: 1/2 cup diced onion = 1 medium onion (may use 1/2 of a large onion)
eggs: 2 large eggs is equivalent to 1/2 cup liquid and ensures a tender loaf that holds its shape
garlic cloves: 3 cloves = roughly 3 teaspoons minced garlic
tomato paste: replaces ketchup in this recipe; gochujang chili sauce is a spicy, sweet swap
fresh parsley: flat leaf or curly (must be minced), carrot tops are a good substitute
breadcrumbs: ideal for a tender meatloaf. Panko, finely ground pulverized day-old bread, or finely ground Ritz crackers all work.
milk: preferably any dairy milk
salt: you cant have a tasty meatloaf without salt! Sea salt or Kosher salt are best for cooking.
Italian seasoningor a blend of dried oregano, thyme, and basil
black pepper: freshly ground peppercorns provide spice and flavor
smoked paprika: provides a smoky flavor thats a tad spicy

Meatloaf Glaze Ingredients

Perfectly balanced sweet and tangy flavors made with wholesome ingredients. Baking caramelizes all the flavors during the last 15 minutes of cooking.

tomato paste
vinegar: an acidic ingredient contrasts the savory beef and makes the flavors dynamic. Umeboshi vinegar is a Japanese plum vinegar with a sweet, sour, salty profile. Its my favorite vinegar but if you cant find it, just use red wine vinegar or any vinegar you have on hand.
brown sugar(light or dark): coconut sugar or palm sugar may be substituted 1:1
garlic powder: a very finely minced garlic clove works, too
smoked paprika: adds just a bit of heat and smoky flavor (omit if you like)
salt: ensures a flavorful glaze

MEATLOAF PRO TIPS

As you become familiar with making meatloaf from scratch, you wont even need a recipe. Here are a few best practices to keep in mind.

Use a light hand. Over-mixing will result in a tough/dense meatloaf. Stir just to combine and press gently into the pan.
Line your loaf pan. Parchment paper overhanging the edges makes it possible to remove the loaf (simply lift up) and set on a cutting board for easy slicing.
Reserve juices. You can use the juices in the pan to maximize juiciness just before serving. Simply drizzle over the meatloaf, veggies, or mashed potatoes!
Let it rest. Hot meatloaf should cool for at least 10 minutes before cutting into it to allow those surface juices to get reabsorbed into the center of the meatloaf.
Time that glaze. You want to partially cook the meatloaf, then glaze. That way, the glaze caramelizes and thickens just so.

About the Recipe (VISUALIZE THE STEPS)

Serves: 8 (at 1 slice per person) / Prep Time: 10 minutes / Cook Time: 55 minutes

Meatloaf Pan: You will need a 9x5 loaf pan (line with parchment paper for removing easily)

Step 1: Mix and assemble meatloaf in 9x5 loaf pan.

Line loaf pan with parchment paper. Preheat oven to 375F. In a large bowl, combine all the meatloaf ingredients. Mix well with a wooden spoon just until combined. Pour into the prepared loaf pan. Press gently to smooth the top. Bake for 40 minutes.

Step 2: Mix glaze and spread over meatloaf then return to the oven.

In a small bowl, combine all of the glaze ingredients. Stir with a spoon until smooth. Pour over top of the baked meatloaf then return to the oven for an additional 15 to 20 minutes or until the internal temperature is 160F in the center. Rest for 10 minutes before slicing. Serve hot.

Leftover Meatloaf Ideas

Sandwiches: My dad introduced me to this (just sandwich meat between tender bread with mayo!)
Make Spaghetti Bolognese (just crumble meat into the sauce)
Sloppy joes: Simmer in a skillet with a second batch of the meatloaf glaze

FAQ

How long to cook meatloaf at 375?

How long you cook the meatloaf depends on the size of your pan. For a 9x5 pan, cook uncovered for 40 minutes at 375F. Glaze then cook an additional 15-20 minutes or until the center registers 160F. As a general rule, a smaller loaf pan will require a longer cooking time and a larger vessel will cut down on the cooking time.

Can I make juicy meatloaf without breadcrumbs?

You can. The egg, onion, and pan size help keep this meatloaf moist. You can remove the milk and breadcrumbs entirely or you can replace the breadcrumbs 1:1 with gluten-free breadcrumbs.

Can I bake meatloaf on a baking sheet?

You can but the meatloaf will have more caramelized, crispy outer edges. You might want to try using foil to protect the shape of the meatloaf and lock in more juices. Since baking time will vary, use a thermometer inserted into the center of the meatloaf to determine doneness.

How do I store meatloaf?

You can store cooked meatloaf in the pan it was baked in. Allow the hot pan to cool for 20 minutes, then cover tightly with plastic wrap and refrigerate. Rewarm sliced meatloaf in the microwave or oven and consume within 3 to 4 days.

Can meatloaf be frozen?

Meatloaf can actually be frozen in its raw (uncooked) state or after its been fully cooked and will last for up to 6 months. Since the texture of meatloaf is truly best when it only gets cooked once, I recommend freezing raw if you can. For the most even cooking, I recommend transferring to the refrigerator a day or two out to defrost then cooking until the internal temperature reaches 160 degrees which is considered the safe temperature for ground beef. If you want to learn more, I like this resource.

Can I make meatloaf with 1 pound of ground beef?

Yes. You can use the recipe card servings slider. For 1 pound ground beef, reduce the servings to 4. Place some vegetables (like diced potatoes) in one half of the loaf pan and put your meat mixture in the other half. That way, your meatloaf will still have a nice tall height and you can use the vegetables to form a kind of wall (plus, bonus: easy side dish).

MORE EASY DINNER RECIPES FOR YOU AND YOURS:

Meatloaf Ingredients:

2 pounds organic ground beef 85% lean
1 medium yellow/white onion finely chopped*
2 large eggs
3 garlic cloves minced
3 tablespoons tomato paste
2 tablespoons fresh parsley minced
cup finely ground breadcrumbs (such as panko) this will make your meatloaf tender
cup milk any kind
1 teaspoons salt
1 teaspoons Italian seasoning a blend of oregano, thyme, basil
teaspoon freshly ground black pepper
teaspoon smoked paprika

Meatloaf Glaze Ingredients:

cup tomato paste
2 teaspoons white vinegar or umeboshi vinegar*
3 tablespoons brown sugar light or dark
1 teaspoon garlic powder
teaspoon smoked paprika
teaspoon salt

Mix and assemble meatloaf in 9x5 loaf pan. Line loaf pan with parchment paper. Preheat oven to 375F. In a large bowl, combine all the meatloaf ingredients. Mix well with a wooden spoon just until combined. Pour into the prepared loaf pan. Press gently to smooth the top. Bake for 40 minutes.
Mix glaze and spread over meatloaf then return to the oven. In a small bowl, combine all of the glaze ingredients. Stir with a spoon until smooth. Pour over top of the baked meatloaf then return to the oven for an additional 15 to 20 minutes or until the internal temperature is 160F in the center. Rest for 10 minutes before slicing. Serve hot.

*Umeboshi vinegar, if youre unfamiliar, is a Japanese vinegar that is beloved for its sweet, sour, salty flavor. It is my number one choice but is hard to find. Please use whatever vinegar you have on hand.Medium Onion: Be sure to chop finely for best results. If you have a large onion, use half. A medium onion finely chopped will give you roughly 1/2 cup.

Photography by Adam Rahman

Meatloaf Recipe

This classic Meatloaf Recipe is easy to make and so tender and moist, with the best meatloaf glaze. Serve it with mashed potatoes and green beans for a praise-worthy Sunday dinner.

Making a homemade meatloaf is easier than you might think! This classic meatloaf recipe is made with simple ingredients that come together to make the best meatloaf. Its incredibly flavorful, tender and moist. This mouthwatering dinner recipe is a family favorite!

To keep this meatloaf moist and juicy, we use Panko breadcrumbs which trap moisture in the meatloaf for an extra delicious result. Eggs, ketchup and finely chopped onion combine with the Panko for an exceptionally moist and crave-worthy meatloaf.

Best Meatloaf Recipe Tips

Just like when making meatballs, for the most tender meatloaf dont over-mix the meat mixture.
Your hands are the best tools when it comes to incorporating the meat with the other ingredients. Or, you can use a potato masher.
Cooking meatloaf in a loaf pan helps it to keep its shape and makes it more moist, since it cooks in its own juices. If you prefer to bake your meatloaf free-form on a baking sheet, you will lost some of the juices and may have to adjust the cook time.
Let the meatloaf rest in the pan for at least 10 minutes when it comes out of the oven. During the rest time the juices will redistribute throughout the meatloaf, keeping it moist and juicy. If you slice the meatloaf too soon it may fall apart.
Want to cook meatloaf in the Instant Pot? Try my Instant Pot Meatloaf recipe. The mashed potatoes cook right in the pot at the same time!

Meatloaf Recipe Ingredients

Ground Beef: 85% ground beef is best for this recipe. It has enough fat to bring moisture and flavor. I dont recommend using a leaner ground beef.
Eggs: Help to bind the ingredients so the loaf keeps its shape.
Panko Bread Crumbs: I highly recommend using Panko, not regular breadcrumbs. The larger crumbs of the Panko are able to soak up more moisture for a moist meatloaf. The panko also acts as a binder to hold the meatloaf together.
Onion & Garlic: For flavor! The onion also adds lots of moisture; be sure to chop it up finely.
Ketchup: Adds moisture and flavor.
Worcestershire Sauce: Brings delicious umami flavor to enhance the beef.
Seasonings: Dried thyme, garlic powder, salt and pepper (along with the onion, garlic, ketchup and Worcestershire) make for an incredibly flavorful meatloaf.

Meatloaf Glaze

This recipe has the most delicious meatloaf glaze, which caramelizes on top of the meatloaf as it bakes. For the meatloaf sauce youll need ketchup, brown sugar and apple cider vinegar. Its the perfect balance of sweet, savory and tangy!

How to Make Meatloaf

This meatloaf recipe is so easy to make! While the prep time is quick, youll want to plan ahead because it takes about an hour and a half to bake in the oven.

Make the meatloaf mixture. First, combine everything except the ground beef. You want to mix the ingredients together really well before adding the beef, so you dont overwork the meat. Then, use your hands to combine the ground beef with the other ingredients.
Shape the meatloaf. Form the mixture into a loaf shape and put it into a greased 95-inch loaf pan. Press the meatloaf together firmly enough so that it holds its shape, but not so firmly that it becomes dense.
Bake the meatloaf at 350 F for 45 minutes. The meatloaf wont be done yet, but it will be time to add the glaze.
Make the glaze. While the meatloaf is in the oven, whisk together the ketchup, brown sugar and apple cider vinegar.
Glaze and finish baking. Spread the glaze over the meatloaf and then put it back in the oven for about 45 minutes, or until it reaches 160 F in the center.
Let it rest! This is the hardest part, but its crucial to wait 10 minutes before slicing the meatloaf so that it will be juicy and hold its shape.

Find the full printable recipe with ingredient amounts and instructions in the recipe card below.

How Long to Cook Meatloaf

Bake a 2 pound meatloaf in a loaf pan at 350 F for 1 hour 20 minutes to 1 hour 30 minutes total. The best way to tell when meatloaf is done is to use a meat thermometer to test the internal temperature. The center of the meatloaf should be 160 F.

Do you cover meatloaf when baking? No, bake meatloaf uncovered so that the top gets nice and brown and the glaze caramelizes.

What to Serve with Meatloaf

This classic comfort food is so good served with Mashed Potatoes, scalloped potatoes or Roasted Potatoes plus a veggie. Try Green Beans, Roasted Carrots or Roasted Asparagus. Leftover meatloaf is delicious served in a meatloaf sandwich for lunch the next day.

Make Ahead Instructions

You can prepare and shape your meatloaf up to 24 hours ahead of time and store it, wrapped in plastic wrap, in the refrigerator before baking. You may need to add a few minutes to the bake time.

Can you freeze meatloaf?Yes! You can freeze an unbaked meatloaf. Place the meatloaf in the loaf pan, tightly wrap with plastic wrap and then store in the freezer for up to 2 months. Let it thaw in the refrigerator for 24 hours before baking. You may have to add a few minutes to the bake time.

Storage & Reheating Tips

Leftover baked meatloaf is even more flavorful on the second and third day, after the flavors have had more time to meld.

Refrigerator: Store in an airtight container in the refrigerator for up to 3 days.
Freezer: Let cool completely, wrap airtight, and store in the freezer for up to 2 months. Thaw in the refrigerator before reheating.
To Reheat: Cover the meatloaf and reheat in a 350 F oven until hot (you can wrap it in foil if desired to trap in more moisture). Or reheat gently in the microwave.

More Easy Ground Beef Recipes

Try one of these easy recipes with ground beef next.

Meatloaf Recipe

This classic Meatloaf Recipe is easy to make, juicy and tender, and smothered with the best meatloaf glaze. Serve it with creamy mashed potatoes and green beans for the best Sunday dinner.

Cook ModePrevent your screen from going dark

Preheat oven to 350 F. Lightly grease a 9x5-inch loaf pan with cooking spray.
In a large bowl, combine the eggs, Panko breadcrumbs, onion, garlic, ketchup, Worcestershire sauce, dried thyme, garlic powder, salt and pepper. Stir with a fork until well combined.
Add the ground beef to the bowl and use your hands to mix everything together until well combined. Try not to over-mix.
Shape the mixture into a loaf and place it in the greased loaf pan.
To make the meatloaf glaze, combine the cup ketchup, brown sugar and apple cider vinegar in a small bowl. Whisk until well combined.
Bake meatloaf for 45 minutes, then spread the meatloaf glaze over the top and continue baking for 35-45 more minutes, or until meatloaf is 160 F in the center when tested with an instant read thermometer.
Let meatloaf rest for 10 minutes before slicing and serving.

Calories: 329kcal, Carbohydrates: 16g, Protein: 24g, Fat: 19g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 118mg, Sodium: 652mg, Potassium: 481mg, Fiber: 1g, Sugar: 7g, Vitamin A: 173IU, Vitamin C: 3mg, Calcium: 54mg, Iron: 3mg

Nutrition information is an estimate.

This site contains affiliate links. If you make a purchase through these links, I may receive a small commission, at no extra cost to you. Thank you for supporting Kristine's Kitchen!