Looking for a classic meatloaf recipe that’s easy and full of flavor? This simple meatloaf is perfect for beginners and guaranteed to be a hit with your family.
This homemade meatloaf is super juicy, full of flavor, and topped with a sweet and tangy glaze that turns perfectly caramelized in the oven. It’s the best comfort food – easy to make and always satisfying.
Everyone should have a go-to meatloaf recipe, and this one is a winner every time. Just follow my tips below to make the most flavorful, moist, and tender meatloaf you’ve ever tasted.
How to Make Meatloaf
You’ll find the full list of ingredients and step-by-step directions below, but here’s a quick overview to get you started.
Meatloaf Ingredients
Here’s what you’ll need to make this homemade meatloaf:
- For the loaf:
Ground beef, egg, onion, milk, bread crumbs, salt, pepper - For the sauce:
Ketchup, brown sugar, mustard
How to Make a Meatloaf at Home
Follow these simple steps to make a juicy and flavorful meatloaf:
- Mix all the loaf ingredients and press them into a loaf pan.
- Stir the sauce ingredients together, then pour it over the loaf.
- Bake in a preheated oven until it’s cooked all the way through.
How Long to Cook Meatloaf
Set your oven to 350°F (175°C). Bake the meatloaf for about 1 hour.
You’ll know it’s ready when the center is no longer pink.
What Temperature Is Meatloaf Done?
To be sure it’s safe to eat, use a meat thermometer. The inside should read 160°F (71°C) when fully cooked.
What Goes With Meatloaf?
Looking for the best side dishes for meatloaf? Try these delicious options:
- The Best Mashed Potatoes
- Italian Peas
- Roasted Parmesan-Garlic Carrots
For more ideas, check out our guide on 12 Best Side Dishes for Meatloaf.
How to Store and Freeze Meatloaf
- To store:
Wrap leftover meatloaf in plastic wrap, foil, or use an airtight container. Store in the fridge for 3–4 days. - To freeze:
Wrap the meatloaf in plastic and then foil, or place in a freezer bag. Label with the date and freeze for up to 3–4 months.
Meatloaf Recipe
When I first told my kids we were having meatloaf for dinner, their reactions were priceless – they thought it would be dry and boring, like in the cartoons. But that all changed after the first bite! Now, whenever I say “meatloaf is on the menu,” they get excited. No wonder this is one of the most loved recipes on my blog!
Why This Meatloaf Is So Good
This easy meatloaf recipe uses ground beef mixed with chopped onion, Panko breadcrumbs, milk, fresh parsley, and the right mix of seasonings to create a tender and juicy loaf.
But what takes it over the top is the homemade glaze – a perfect mix of ketchup, brown sugar, and mustard that bakes into a delicious caramelized topping.
Every bite is full of rich flavor and juicy goodness – this is the best meatloaf you’ll ever make at home.
Step-by-Step Guide to Make Classic Homemade Meatloaf
Ingredients You’ll Need
(Serves 8)
For the Meatloaf:
- 1 ½ pounds ground beef
- 1 large egg
- 1 medium onion, chopped
- 1 cup milk
- 1 cup dried bread crumbs
- Salt and pepper, to taste
For the Sauce (Glaze):
- ⅓ cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons prepared mustard
Step-by-Step Directions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Lightly grease a 9×5-inch loaf pan with cooking spray or a thin layer of oil.
Step 2: Mix the Meatloaf Ingredients
In a large bowl, add:
- Ground beef
- Chopped onion
- Milk
- Bread crumbs
- Egg
- Salt and pepper
Use clean hands or a spoon to mix everything until well combined, but don’t overmix — this keeps the meatloaf tender.
Step 3: Shape and Add to Pan
Take the meat mixture and press it evenly into the greased loaf pan.
Make sure it’s firm and shaped well, but not too tightly packed.
Step 4: Make the Sauce
In a small bowl, stir together:
- Ketchup
- Brown sugar
- Prepared mustard
Mix until smooth and well blended.
Step 5: Add Sauce on Top
Pour the sauce over the top of the meatloaf.
Use a spoon or spatula to spread it evenly across the surface.
Step 6: Bake the Meatloaf
Place the loaf pan in the preheated oven and bake for about 1 hour.
Tip: You’ll know it’s done when the center is no longer pink and the internal temperature reaches 160°F (71°C).
Step 7: Rest and Serve
Let the meatloaf rest for 5–10 minutes before slicing.
This helps the juices settle so the slices hold their shape.
Serve warm with your favorite sides like:
- Mashed potatoes
- Green beans
- Roasted carrots
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 403 kcal |
| Carbohydrates | 21 g |
| Protein | 23 g |
| Total Fat | 25 g |
| └─ Saturated Fat | 10 g |
| └─ Polyunsaturated Fat | 1 g |
| └─ Monounsaturated Fat | 11 g |
| └─ Trans Fat | 1 g |
| Cholesterol | 110 mg |
| Sodium | 633 mg |
| Potassium | 511 mg |
| Fiber | 1 g |
| Sugar | 11 g |
| Vitamin A | 411 IU |
| Vitamin C | 6 mg |
| Calcium | 88 mg |
| Iron | 3 mg |
Tips for the BEST Meatloaf
Whether you’re a beginner or a seasoned cook, these tried-and-true meatloaf tips will help you make the most juicy, tender, and perfectly cooked meatloaf every time.
1. Don’t Overmix the Meat
Mix the ingredients just until combined.
Overmixing can make your meatloaf dense and dry. Keep it gentle for a tender texture.
2. Sauté the Onions First
Cooking the onions before adding them to the mix softens their flavor and texture.
It reduces that strong raw onion taste (and post-meal burps!) while giving the loaf a smooth consistency.
3. Bake Free-Form for a Better Crust
Instead of a loaf pan, try shaping your meatloaf on a baking sheet:
- It creates a crispier crust
- Allows better airflow while baking
- Reduces grey buildup from fats/proteins
If you notice any residue while baking, just dab it off with a paper towel.
4. Rest Before Slicing
Let the meatloaf rest for 10–15 minutes after baking.
This helps the juices redistribute and makes slicing easier without falling apart.
Can I Bake Meatloaf in a Loaf Pan?
Yes! You can still make classic loaf-shaped meatloaf in a loaf pan. Here’s how:
- Line the loaf pan with parchment paper for easy removal.
- Gently shape the meat inside the pan – don’t press it down too hard.
- Increase oven temperature to 375°F (190°C) for even cooking.
How to make meatloaf in a loaf pan – step-by-step photos work great here!
Make-Ahead & Storage Tips
Meatloaf is perfect for meal prepping! Here are your options for storing it raw or cooked:
Make Ahead (Unbaked Meatloaf)
- Assemble the meatloaf up to 2 days in advance
- Wrap tightly with plastic wrap
- Store in the refrigerator until ready to bake
Refrigerate Leftovers
- Cool the meatloaf first
- Store in an airtight container
- Keep in the fridge for 3–4 days
Use leftovers for meatloaf sandwiches, tacos, or even burritos!
Freeze Raw Meatloaf
- Shape and wrap in plastic + foil
- Freeze up to 6 months
- Thaw in fridge for 24 hours before baking
- Add 5 extra minutes to the baking time
Freeze Cooked Meatloaf
- Cool completely
- Slice and store in freezer-safe zip bags
- Freeze for up to 3 months
- Thaw in fridge overnight
- Reheat in oven or air fryer