juicy moist meatloaf recipe

By Isabella Storyclaire

last updated November 18, 2024

Contributions sourced from

Best Meatloaf Weve Ever Made

This easy meatloaf recipe is the best Ive ever made!It is incredibly flavorful and tender in the middle, and the homemade meatloaf glaze is out of this world.

I cannot wait until you try this amazing meatloaf recipe. Adam and I love it, and everyone weve shared the recipe with said that it is the best theyve made.

With such high praise, we knew we needed to share this classic meatloaf with you. We serve thick slices of this easy homemade meatloaf with mashed potatoes and a big salad. Leftovers are also fantastic, and they make the best meatloaf sandwiches.

Key Ingredients

Ground beef:Use ground beef with at least 15% fat for the juiciest meatloaf. Look for 85/15 or 80/20 on the package when youre at the store.
Veggies:I cook mushrooms, onion, shallot, bell pepper, and garlic in butter before adding them to my meatloaf mixture. They add so much flavor (especially the mushrooms, which I also use for turkey meatloaf).
Saltine crackers:I use saltine crackers instead of breadcrumbs. They are light and crispy, so they dont weigh down our meatloaf.
Milk:Helps to keep our meatloaf juicy and tenderizes the meat.
Egg and egg yolk:Keeps the meatloaf tender and prevents it from drying out or falling apart.
Mustard:I use whole-grain or Dijon mustard. It adds so much flavor.
Ketchup:I like store-bought natural or homemade ketchup, which I use in the meatloaf mixture to make the sauce spread on top.
Worcestershire:Seasons our meatloaf and makes it taste more savory.
Maple syrup: Helps sweeten our meatloaf glaze. Thanks to the maple syrup, this is the tastiest glaze Ive had with meatloaf.

How to Make the Best Meatloaf

To make meatloaf, youll start by cooking the veggies in some butter until soft and sweet. I give the mushrooms a head start and then stir in the onion and shallot. Then, when soft, I add the red bell pepper and garlic. The veggies take about 10 minutes, but cooking them this way guarantees the best texture for your meatloaf.

Once your veggies are cooked and cooled, mix the meatloaf ingredients in a big bowl. You might have been told by someone else not to overmix meatloaf, but Im going against the grain on this one and telling you to really get in there and mix! You want the mixture to look well blended, which improves flavor AND texture (its why our baked meatloaf wont crumble apart).

I bake my meatloaf on a baking sheet, not in a loaf pan. You can absolutely bake this meatloaf in a loaf pan if youd like. I prefer the baking sheet for two reasons. First, a baking sheet means the easiest cleanup, which is enough for me, but the second reason I love using a baking sheet is that our delicious meatloaf glaze becomes more caramelized and sticky than when cooked in a loaf pan.

After forming my meatloaf mixture into a loaf on a lined baking sheet, I generously spread on my glaze. Speaking of the glaze, you will stir ketchup, maple syrup, mustard, and Worcestershire sauce together to make it. Its super simple and tastes so good once its baked.

I bake the meatloaf in a 375F oven until the internal temperature reaches 160F, which takes 45 to 55 minutes. Then, before slicing, I leave the meatloaf on the counter to rest for at least 10 minutes, which allows the juices to redistribute and the middle to firm up a bit.

How to Make Meatloaf Ahead of Time

Refrigerate formed, unbaked meatloaf for up to 24 hours. Make your meatloaf mixture and shape it onto your baking sheet (dont add the glaze). Cover and refrigerate for up to 24 hours. You can also make the glaze, store it in an airtight container, and refrigerate it. When ready to bake, remove the meatloaf from the fridge and let it sit on the counter for 30 minutes before spreading on the glaze. Then, bake as instructed in the recipe.

To freeze the uncooked meatloaf, form the meatloaf on a foil-lined baking sheet without adding the glaze. Freeze for 2 hours, wrap in foil, and freeze for up to 3 months. Thaw in the refrigerator overnight, add the glaze, and bake as directed.

My Favorite Meatloaf Sides

I love serving this meatloaf with classic sides like mashed potatoes, mashed sweet potatoes, and mac and cheese. Roasted veggies are amazing, too. I especially love roasted potatoes, roasted carrots, and this roasted asparagus.

For quick vegetable sides, try sauted green beans, this garlic butter zucchini, and our easy sauted veggies. Or try a simple salad dressed with one of our favorite homemade dressings. Try homemade ranch, quick honey mustard dressing, or this easy Italian dressing.

Best Meatloaf We've Ever Made

PREP 10mins
COOK 1hr 5mins
TOTAL 1hr 15mins

We love this easy meatloaf recipe! Its juicy, tender, and has the most delicious sweet and sticky meatloaf glaze.

Makes 6 Servings

You Will Need

1 pound ground beef, 80% to 85% lean

2 tablespoons butter

2 cups finely chopped cremini mushrooms, about 8 ounces

1 cup finely chopped onion, 1/2 medium onion

1 large shallot, finely chopped

1/2 cup finely chopped red bell pepper

3 cloves garlic, minced, 1 tablespoon

1/4 teaspoon Cajun seasoning, optional

1/2 cup finely crushed saltine crackers, 12 to 15 crackers

1/4 cup (60 ml) milk

1 large egg

1 egg yolk

1 teaspoon mustard, whole-grain or Dijon

1 teaspoon ketchup

1 teaspoon Worcestershire sauce or Pickapeppa sauce

Meatloaf Glaze

1/2 cup (125 grams) ketchup, try homemade ketchup

1 teaspoon maple syrup

1/2 teaspoon mustard, whole-grain or Dijon

1 teaspoon Worcestershire sauce or Pickapeppa sauce

Directions

1Melt the butter in a skillet over medium heat. Add the mushrooms, cover with a lid or tent with foil, and cook for 5 minutes.

2Uncover the pan and add the onion, shallot, and 1/4 teaspoon of salt. Cook, stirring occasionally, until softened, 5 to 10 minutes.

3Add the red bell pepper, garlic, and Cajun seasoning and cook until the bell pepper is soft, about 5 minutes more. Cool for 10 minutes.

4In a large bowl, combine the ground beef, cooled mushroom mixture, saltine crackers, milk, egg, egg yolk, mustard, ketchup, and Worcestershire sauce. Mix well until the mixture looks well blended.

5Form the meatloaf into a 9-inch by 5-inch loaf on a baking sheet lined with foil or parchment paper.

6Make the meatloaf glaze by stirring ketchup, maple syrup, mustard, and Worcestershire sauce.

7Spread the glaze over the meatloaf. Refrigerate while the oven preheats (5 to 10 minutes in the fridge helps firm up the meatloaf before baking).

8Preheat the oven to 375F (190C).

9Bake the meatloaf for 45 to 55 minutes or until the internal temperature reaches 160F.

10Let rest on the counter for 10 minutes before slicing (I use a serrated bread knife for clean slices).

Adam and Joanne's Tips

Ground beef: Choose beef with at least 15% fat for the best flavor and juiciness. Look for labels like 85/15 or 80/20 (these represent the lean meat-to-fat ratio).
Prep shortcut: Save time by using a food processor to quickly chop the mushrooms, onion, and shallot.
Saltine crackers: Saltine crackers in your meatloaf add both seasoning and a lighter texture. If substituting with breadcrumbs, add a pinch or two of extra salt to the mixture for flavor.
Leftover meatloaf: Lasts in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months. Thaw overnight and reheat in the microwave or a 350F oven.
Nutrition facts: The nutrition facts provided below are estimates.

Nutrition Per ServingServing Size1 of 6 slices/Calories312/Total Fat17.7g/Saturated Fat7.5g/Cholesterol124.3mg/Sodium498.2mg/Carbohydrate19.8g/Dietary Fiber1.4g/Total Sugars10g/Protein18.1g

AUTHOR:Adam and Joanne Gallagher

Meatloaf recipe (extra delicious!)

This is a Meatloaf recipe for people who love their Meatloaf oozing with flavour, moist and tender yet not crumble apart when sliced, and a sticky caramelised meatloaf glaze . Its so much more than just a giant hunk of ground beef in a loaf shape!

This is a reader-favourite recipe included by popular demand in my debut cookbook Dinner!

Meatloaf recipe

A loaf made entirely of meat. Whats not to love? (Vegetarians are excused )

Its economical. Its quick to prepare. Its a classic family favourite. And leftovers make terrific sandwiches.

If you think that Meatloaf is really just a giant beef burger shaped like a loaf, its time to abandon that misconception! Meatloaf shouldnt taste like a hamburger! Meatloaf has more flavour becausewhereas you wouldnt eat a hamburger without toppings, sauces, cheese and a bun, you can certainly eat Meatloaf plain because its so juicy and tasty!

The secret to making a meatloaf taste really good is to use fatty beef, plenty of flavourings and to grate your onion instead of dicing it.

A tastier, juicier meatloaf recipe

The secret to making a meatloaf taste really good is the beef (use at least 15% fat beef), plenty of flavourings and to grate your onion instead of dicing it.

Flavourings In this meatloaf recipe, not only do we use the usual suspects like thyme, ketchup and Worcestershire sauce, we give this aserious flavour boost by usingbeef bouillon cubes (granulated beef)instead of salt. Granulated beef bouillon hasway more flavour than just plain salt!
Grating onion this is an efficient and effective method Ive been using for years and its grown quite a cult following since I started this website (see feedback on these Italian Meatballs!). The breadcrumbs soak up the onion juices andpuff up during baking, making our meatloaf nice and tender. This also adds savoury onion flavour without the need of dicing them then frying them separately.

Meatloaf glaze

I also like to coat my meatloaf with a glaze which adds an extra something-something to the meatloaf both in looks and flavour.

Plus, it not only hides any cracks on the surface of the meatloaf just think of that glaze dripping down into those cracks!

How to make meatloaf

And heres process photos for how to make meatloaf. Also see the quick video below youllsee how tender the juicy this meatloaf is!

Tips and FAQ for the BEST Meatloaf!

Why does my meatloaf fall apart? Because the mixture wasnt mixed together well enough, or the loaf wasnt pressed together firmly.Using a loaf pan helps here! Also, some cracks is GOOD extra flavour from themeatloaf glaze drips into the meatloaf.

Do you have to use a loaf pan?For the juiciest meatloaf, yes I strongly recommend using a loaf pan. It cooks more evenly, stays juicier because its cooking in its own juices and holds its shape.

If you freeform it (ie bake without a loaf pan), the ends/sides will overcook before the middle is cooked. And if it holds its form like a block loaf without using a loaf pan, your mixture is way too dense which will make your meatloaf dry!

Should I cover the meatloaf when baking?No, you want the meatloaf to brown and the glaze to caramelise! But if it browns too quickly, just pop foil over it.

How long does it take to cook a 1kg / 2lb meatloaf? 1 hr 15 minutes at 180C / 350F.

What to serve with meatloaf

I cant think of a better way to serve Meatloaf than on a pile of creamy mashed potato, though for a lower carb version, cauliflower mash would be fantastic too.

Dollop of ketchup, a leafy salad or steamed greens with dressing and you have yourself an epic plate of home cooked comfort-food bliss, with the added bonus of meatloaf sandwiches to enjoy tomorrow! Nagi x

Watch how to make it

Sometimes it helps to have a visual, so watch me make this Meatloaf recipe! I was a bit heavy handed with the extra ketchup at the end oops!

This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!

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Meatloaf recipe

Author: Nagi

Prep: 15 minutes mins

Cook: 1 hour hr 15 minutes mins

Total: 1 hour hr 30 minutes mins

Main

Western

Servings8

Tap or hover to scale

Recipe video above. Meatloaf is so much more than a giant hunk of ground beef in a loaf shape. It should ooze with flavour, be moist and tender yet not crumble apart when sliced. And the caramelised glaze is the crowning glory!

Instructions

Preheat oven to 180C/350F. Oil or spray a loaf tin. (Note 3)
Glaze: Mix together in a small bowl. Set aside.
Meatloaf: Place breadcrumbs in a very large bowl. Grate over onion. Mix so the breadcrumbs are all wet. (Note 4)
Add remaining ingredients. Mix well using your hands. Form into a loaf shape, pinching together then smoothing over creases and cracks (helps prevent cracks during baking).
Transfer into loaf tin. Brush generously with glaze, using about 1/2.
Bake for 45 minutes. Remove from oven and brush with most of the remaining glaze. If there is excess fat pooling, scoop/pour it off.
Bake for a further 30 minutes. Remove from oven.
Stand for 10 minutes before turning out and cutting into thick slices. You will probably get a bit of crumbling just on the edges of the first couple of slices, this is normal and indicative of the tenderness of the meatloaf (zero crumble indicates firm packed harder meatloaf which isnt as enjoyable!).
Ideal served with a dollop of ketchup, creamy mashed potatoes and steamed vegetables.

Recipe Notes:

1. Panko breadcrumbs are larger than normal breadcrumbs so they make the meatloaf softer. Nowadays they are found in most supermarkets here in Australia, usually in both the Asian section and alongside normal breadcrumbs.2. Bouillon cubes adds so much better flavour to the meatloaf compared to just plain salt. Best subs: chicken or veg bouillon or stock powder. Salt sub: 1.5 tsp salt.3. Pan size: My loaf pan is 23 x 13 x 6 cm / 9 x 5 x 2.5. As long as you have one about this size, this recipe will work fine though it might be flatter or taller.4. Gratedonion a highly effective and efficient technique to make meatloaf more tender (soaked breadcrumbs puff up when baked) and adds savoury onion flavour without the need to separately fry diced onion.5. Nutrition per serving, assuming 8 servings.

Nutrition Information:

Serving: 179gCalories: 404cal (20%)Carbohydrates: 15g (5%)Protein: 24g (48%)Fat: 26g (40%)Saturated Fat: 10g (63%)Cholesterol: 129mg (43%)Sodium: 607mg (26%)Potassium: 468mg (13%)Sugar: 7g (8%)Vitamin A: 175IU (4%)Vitamin C: 2.3mg (3%)Calcium: 52mg (5%)Iron: 3.3mg (18%)

Keywords: Meatloaf, Meatloaf Recipe

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Meatloaf recipe originally published March 2018. Updated for some housekeeping things and a brand new video. No change to the recipe I wouldnt dare, readers love it as it is!