The Best Meatloaf Recipe Ever! (2024)

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Juicy meatloaf, packed with flavor and a real family pleaser this is the best meatloaf to make when you need comfort food!

Pair with some twice-baked potatoes (or mashed potatoes) and some vegetables and your family will race you to the table!

The Best Meatloaf Recipe Ever! (1)

I love me a good stick-to-your-ribs dinner, and so does my family. We make this recipe a couple of times a month, because everyone loves it!

It’s also one of my go-to recipes to bring to friends who had surgery, babies or a bereavement. There’s something about meatloaf that says “comfort, home, and care”.

Now, I know that everyone and their mom probably has their own favorite classic meatloaf recipe, and that’s cool. I am still going to share mine with you because 1) I’m a food blogger, and that’s what I do, and 2) If you DON’T have a recipe for it yet, or don’t know how to make meatloaf – then here I am to help!

Maybe this will end up being YOUR FAVORITE to make for your family. Anyway, I hope you love it as much as we do!

I have suggested some epic sides for you to try with this too (just look below!).

If you loved this recipe, and you’d like some more down-home comfort recipes, try my Tuna Noodle Casserole, or my Chicken Divan.

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Why this recipe works:

  • Easy to make. This one doesn’t need any fancy equipment or complicated steps!
  • Common ingredients. Everything needed can be found at the local grocery store.
  • Freezer friendly and make ahead. You can totally make this ahead and freeze at either the bake stage or after it has cooked and cooled. I sometimes freeze just 3 or 4 slices separately, so that I can pull out enough for just one person.
The Best Meatloaf Recipe Ever! (3)

FAQs

Why do you put milk in meatloaf?

Milk helps to soak up the bread crumbs. This will result in a juicer slice of meatloaf.

The meat will be fairly wet before you bake it. When the meat has finished cooking, it will tighten up and release some of that moisture.

Can you overmix meatloaf?

Yes! Overmixing meatloaf will result in a tougher meatloaf. Mix your meatloaf until just combined and then stop. Remember that you will need to shape the loaf before baking, and that will result in more mixing.

How long to cook meatloaf?

The most reliable method of telling if meatloaf is finished cooking is with a meat thermometer. The center of the meatloaf should have an internal reading of 160 degrees.

If you do not have a thermometer, first check how it looks. The meat should be “drawn up” meaning it is raised slightly and more compressed than when you first placed it in the oven. It should be bubbling and releasing juices. When touched, it should bounce back slightly.

Ingredients:

Full, printable recipe below – just scroll down to the recipe card!

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How to make this recipe

Scroll for Recipe

The full list of ingredients, quantities and instructions can be found in the printable recipe card below.

  • Preheat oven to 350 degrees F.
  • Sauté onion over medium-high heat until softened, about 5 minutes.
  • In a large bowl, add the onion, ground beef, and sausage, egg, milk, and bread crumbs, then the garlic powder, salt, pepper and Worcestershire.
  • Mix together gently (I use my hands), but don’t OVER mix.
  • Place in a lightly greased or aluminum foil-lined 5×9 inch loaf pan and form into a loaf. Set aside.
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  • Whisk together the 1/2 cup of ketchup, brown sugar, and mustard. topping ingredients together and pour over the meatloaf. Spread the topping so it covers the surface, right to the edges.
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  • Bake for 1 hour and 20 minutes or until the meat has been cooked through. Since oven temperatures vary widely, test it with a thermometer – it needs to be 160 degrees F).
  • Allow the meatloaf to rest 10 minutes before slicing.
  • Devour.

Need some easy side dishes? Try these!

  • Twice Baked Potatoes
  • Roasted Broccoli
  • Sauteed Green Beans
  • Red Lobster Biscuits
The Best Meatloaf Recipe Ever! (7)

Kylee’s Notes

Let the meatloaf rest several minutes before slicing. We do this so it doesn’t all fall apart.

If you don’t have a loaf pan, no worries. Just use a baking sheet and form your loaf to a similar size. It will still be epic, I promise.

Your cook time will vary and may actually be faster than in the pan. It will depend on how big/thick you make it!

Additions and Substitutions

  • You can use a mix of ground beef and ground pork if you prefer.
  • Choose your favorite ketchup for the topping.
  • If you don’t have Italian bread crumbs, use regular and add a little italian seasoning as well.

What to do with leftover meatloaf

Meatloaf can be stored for 3-4 days in the refrigerator when stored in an airtight container. It can also be stored in the freezer for up to 3 months.

Temperature to cook meatloaf to:
You want the internal temperature of your meatloaf to reach 160 degrees F when using a digital thermometer.

More meatloaf recipes:

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The Best Meatloaf Recipe Ever! (8)

Meatloaf Recipe (How to make Meatloaf)

5 from 6 votes

A juicy meatloaf recipe, packed with flavor and a real family pleaser this is the best meatloaf to make when you need comfort food!

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 20 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Recommended Equipment

Yield: 8

Ingredients

Meatloaf:

Topping:

  • 3 Tbs brown sugar
  • 3 Tbs yellow mustard
  • ½ cup ketchup

Directions

  • Preheat oven to 350 degrees F.

  • Sauté onion over medium high heat until translucent, about 5 minutes.

  • Combine all meatloaf ingredients together in a large mixing bowl.

  • Place in a lightly greased or aluminum foil lined 5×9 inch loaf pan and form into a loaf. Set aside.

  • Whisk topping ingredients together and pour over meatloaf. Smooth to the edges.

  • Bake for 1 hour and 20 minutes or until meat has been cooked through.

  • Slice and serve meatloaf. Enjoy!

Tried this recipe? Tag me!Mention @kyleecooks or tag #kyleecooks!

Notes

Kylee’s Notes & FAQs

Let the meatloaf rest several minutes before slicing. We do this so it doesn’t all fall apart.

If you don’t have a loaf pan, no worries. Just use a baking sheet and form your loaf to a similar size. It will still be epic, I promise. Your cook time will vary and may actually be faster than in the pan. It will depend on how big/thick you make it!

Additions and Substitutions

You can use a mix of ground beef and ground pork if you prefer.

Choose your favorite ketchup for the topping.

If you don’t have Italian bread crumbs, use regular and add a little italian seasoning as well.

What to do with leftover meatloaf

Meatloaf can be stored for 3-4 days in the refrigerator when stored in an airtight container. It can also be stored in the freezer for up to 3 months.

Temperature to cook meatloaf to:
You want the internal temperature of your meatloaf to reach 160 degrees F when using a digital thermometer.

Nutrition Facts

Calories: 368kcal | Carbohydrates: 23g | Protein: 18g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 84mg | Sodium: 980mg | Potassium: 423mg | Fiber: 1g | Sugar: 11g | Vitamin A: 193IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 3mg

Disclaimer

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Read More

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Comments

  1. Robin says

    Make this last week, and husband asked for it again for tonight! The very best and so easy. I’m making two to freeze one for another time.
    Thanking you Kylee!

    Reply

  2. PJ says

    What to do with leftover meatloaf? Meatloaf sandwiches! That’s why I make it 🙂 Looking forward to trying your recipe.

    Reply

  3. Angela says

    This was indeed the best meatloaf EVER and there were no leftovers. Didn’t have yellow mustard so used honey mustard and it was perfect. Thanks for yet again an awesome recipe.

    Reply

The Best Meatloaf Recipe Ever! (2024)

FAQs

What is the secret to a great meat loaf? ›

The secret to those meatballs' incredible tenderness is mixing bread soaked in milk into the meat mixture. I employ the same trick here, with fresh breadcrumbs in lieu of soft bread. Cook to 160ºF. Overcooking the meatloaf is a culprit in having it dry out.

What ingredient keeps meatloaf from falling apart? ›

When this happens, it's because you didn't use enough. Next time, try adding in an extra egg and/or some more breadcrumbs. Alternatively, rice, barley, corn flakes, crackers, and dried soup mix can also stand in as binding ingredients as well. Including larger quantities of these items should help solve the problem.

Why do you put milk in meatloaf? ›

The wet ingredients you add to meatloaf make it juicy. Using whole milk will add more richness and fat that keeps it from going dry. Along with ketchup and Worcestershire sauce, it gives meatloaf a marvelous texture.

What is the best binder for meatloaf? ›

If you don't have any bread, you can substitute it for breadcrumbs, crackers, cereal grains, oatmeal, instant rice, instant barley, or even potato flakes! However, bread is still the best choice of all the potential options.

What is the basic meatloaf formula? ›

The Basic Meatloaf Formula

All recipes for meatloaf start with the same basic formula: 2 pounds of ground meat and a “panade” made of bread or crackers soaked in milk. Along with a few eggs, this panade helps to hold the ground meat together and adds some essential moisture to the mix.

What happens if you put too much eggs in meatloaf? ›

Fewer eggs will create a denser and firmer meatloaf that will be more compact and easier to slice, but more eggs can create a more tender and light texture that allows the meatloaf to melt in your mouth.

Is it better to cook meatloaf at 350 or 375? ›

The best temperature to cook the meatloaf at is 350°F and it requires about 1 hour, give or take a few minutes, depending on size and shape.

Why put ketchup in meatloaf? ›

Whether you slather a thick layer of ketchup on top of the meatloaf before it goes into the oven, add a few tablespoons to the ground meat mixture, or serve extra ketchup on the side, this tangy-sweet, umami-rich condiment balances out the richness of the beef, making it an essential part of the dish.

What does adding an extra egg to meatloaf do? ›

Eggs Add Structure

Egg yolks, which are mostly water but contain a good amount of protein and fat, add flavor, richness, and moisture. They also help bind the meat together and get the loaf to set in a stable form without the need to overwork the meat.

What is the secret to moist meatloaf? ›

By adding finely diced or pureed aromatic vegetables to your mixture, you are adding additional moisture into the meatloaf. Not only does this make your final product juicier, but it also adds lots of extra flavor.

What can I add to meatloaf so it's not dry? ›

To get a meatloaf that is moist (not dry) we need two things: binders and temperature control. When making meatloaf or meatballs, it's standard practice to add some kind of breadcrumb/cracker meal/soaked bread as well as eggs and, often, milk.

How do you keep meatloaf from being dense? ›

Overmixing will make a meatloaf dry and dense. Start by stirring the wet ingredients together. Then add the sautéed veggies. Now, before starting to mix it all together there like a mad man, just stop.

Should meatloaf be covered when baking? ›

Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.

Why is my meatloaf so dry? ›

Beware Breadcrumbs: Overusing breadcrumbs can soak up moisture and leave your meatloaf dry. Use breadcrumbs in moderation or try using alternatives like oats or crushed crackers. Use Extra Egg: Eggs act as binders and provide moisture. Add one or two eggs per pound of meat for a moist texture.

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