taste of home moist and savory meatloaf

By Isabella Storyclaire

last updated November 18, 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

Unbelievably Moist Turkey Meatloaf

We set out to create the best turkey meatloaf recipe,and here it is! This meatloaf made with ground turkey is flavorful, moist in the middle, and a family favorite! If you are a turkey meatloaf skeptic, this recipe will change your mind. It did for us.

Watch the Video

My whole family loves this turkey meatloaf recipe and I am so happy to share it with you. Before this recipe, every time I tried a new recipe for turkey meatloaf, it came out dry and bland!

I almost gave up, but then we figured out the secret to the best juicy, moist, and delicious turkey meatloaf. Its mushrooms! They are a game-changer in this easy recipe, and I cant wait for you to try it.

Key Ingredients

Ground turkey:I prefer ground turkey with some fat left and avoid very lean ground turkey breast. Look for turkey with 8% to 10% fat for the most juicy results. You can also use ground chicken in this recipe. For ground beef, see our classic meatloaf recipe.
Mushrooms:My secret to the best meatloaf! We cut cremini or white button mushrooms into tiny pieces so you can barely see them, but you will taste their benefits! Mushrooms add moisture and flavor to this meatloaf. It doesnt taste overwhelmingly mushroomy (trust me). Instead, the mushrooms add unbelievable savory flavor to our turkey meatloaf.
Onion and garlic:Add more flavor to the meatloaf. We cook them before adding to the meatloaf mixture so they taste sweet.
Worcestershire sauce:Seasons our mixture and adds even more umami (a satisfying savory flavor).
Ketchup:Adds moisture and flavor. We also use it to make a simple glaze for the top. I like the lower-sugar options sold at the grocery store or this homemade ketchup.
Eggs, breadcrumbs, and milk:Add moisture, amazing texture, and flavor. Use homemade breadcrumbs, panko breadcrumbs, or crushed saltine crackers for the best results.

How to Make Turkey Meatloaf

Start by chopping your mushrooms into tiny pieces. I do this by hand, but you can toss them into a food processor and pulse until chopped to save time.

Youll cook the mushrooms with onions and garlic in a skillet until soft. The mushrooms will shrink as they cook, intensifying their savory flavor even more. As they cook, the mushrooms with release liquid, which simmers away. This simple step is why this turkey meatloaf tastes so incredible!

Stir in the Worcestershire sauce and ketchup, then add them to the remaining meatloaf ingredients. Once well mixed, form your meatloaf mixture into a loaf on a rimmed baking sheet. (I find baking on a sheet pan instead of a loaf pan is easier and has less cleanup). Before baking, I love adding a simple glaze with ketchup, and then I bake until it is cooked in the middle.

We bake our turkey meatloaf in a400F oven for about 50 minutes. It is ready when the internal temperature reaches 170F. If you do not have an internal thermometer, remove it from the oven when the inside is no longer pink and feels firm. Before serving, let your turkey meatloaf rest for 10 to 15 minutes so the juices redistribute and settle back into the meat.

Storing and Make Ahead Tips

Leftover turkey meatloaf lasts up to 4 days when stored in an airtight container in the fridge. You can also freeze it for up to 3 months. You can also prepare and shape the meatloaf on a baking sheet, cover and refrigerate overnight before adding the glaze and baking the next day. Or shape the mixture on a foil-lined sheet and freeze for a few hours. Then, wrap it tightly in foil and freeze for up to 3 months. Thaw it in the fridge overnight before adding the glaze and baking.

What to Serve with Turkey Meatloaf

Classic sides for turkey meatloaf are mashed potatoes, buttered noodles, macaroni and cheese, or roasted potatoes. I also love these easy mashed sweet potatoes. For less carbs, try our creamy mashed cauliflower.

My familys favorite vegetable sides include sauted green beans, garlic butter zucchini, roasted carrots, and roasted butternut squash.

More Recipes with Ground Turkey

Unbelievably Moist Turkey Meatloaf

PREP 35mins
COOK 55mins
TOTAL 1hr 30mins

My familys favorite turkey meatloaf is flavorful, incredibly moist in the middle, and always a hit with friends. The secret ingredient? Mushrooms! Finely chopped, they add flavor and moisture that takes this turkey meatloaf to the next level.

Makes 6 Servings

Watch Us Make the Recipe

You Will Need

1 to 1 pound ground turkey (90% to 92% lean)

8 ounces cremini or white button mushrooms, trimmed and very finely chopped

1 medium onion, peeled and finely chopped

2 garlic cloves, peeled and minced

1 tablespoon oil

3/4 teaspoon fine sea salt

1/2 teaspoon ground black pepper

1 tablespoon Worcestershire sauce

7 tablespoons ketchup, divided, try homemade ketchup

1 cup (60g) panko bread crumbs or use homemade breadcrumbs

1/3 cup (80ml) milk

2 large eggs, lightly beaten

Directions

Prepare Meatloaf

1Heat oven to 400F (204C). Lightly oil a rimmed baking sheet or 9-inch by 13-inch baking pan lined with aluminum foil.

2Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened; about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes.

3Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and three tablespoons of the ketchup. Set aside to cool for 5 minutes.

4Meanwhile, combine the breadcrumbs and milk in a small bowl. Stir the breadcrumb mixture and the eggs into the mushrooms and onions. Using a fork or your hands, gently mix in the turkey, a 1/4-teaspoon of salt, and a 1/4 teaspoon of pepper. The mixture will be very wet.

5Form the meatloaf into a 9-inch by 5-inch oval in the middle of the prepared baking sheet. Spread the remaining four tablespoons of ketchup on top.

Adam and Joanne's Tips

Use a food processor: To speed up the prep time, use a food processor to chop the mushrooms.
Can I double this recipe? Absolutely! Double all the ingredients and expect it to take 15 to 20 minutes longer in the oven. Your meat thermometer is the best guide for doneness.
Mushroom alternatives: Grated zucchini works wonderfully as a substitute though you wont get the same flavor as mushrooms.
The nutrition facts provided below are estimates.

Nutrition Per ServingServing Size1 serving (6 total)/Calories308/Total Fat13.4g/Saturated Fat3.4g/Cholesterol133.4mg/Sodium734.5mg/Carbohydrate23.5g/Total Sugars8.3g/Dietary Fiber1.6g/Protein24.1g

AUTHOR:Adam and Joanne Gallagher