Meatloaf has a reputation problem: dry slices, weird cracks, and leftovers that feel like a chore. This classic meatloaf recipe is here to fix all that—with simple ingredients, cozy vibes, and a glaze that makes the top sticky-sweet in the best way.
The secret? A gentle mix, the right amount of moisture, and baking it in a way that keeps the juices where they belong. Let’s make a loaf you actually look forward to slicing.
Why You’ll Love This
It’s tender and juicy all the way through (no crumbly sadness), slices cleanly without falling apart, and stays crack-free thanks to a moist mixture and smart baking tips—plus that classic tangy glaze is basically the cherry on top.
Ingredients
- 2 lbs ground beef (80/20 for best juiciness)
- 1 cup panko breadcrumbs (or fine breadcrumbs)
- 1/2 cup whole milk
- 2 large eggs
- 1 small yellow onion, finely diced (about 3/4 cup)
- 3 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 2 tbsp ketchup (for the meat mixture)
- 1 tbsp Dijon mustard (optional but highly recommended)
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika (or regular paprika)
- 1 tbsp chopped fresh parsley (optional)
Glaze
- 1/2 cup ketchup
- 2 tbsp brown sugar (light or dark)
- 1 tbsp apple cider vinegar (or white vinegar)
- 1 tsp Worcestershire sauce
How to Make It
- Preheat oven to 350°F. Line a rimmed baking sheet with foil and set a wire rack on top (optional but great for airflow). If you don’t have a rack, use the lined sheet and shape the loaf directly on it.
- Make the panade (aka the moisture insurance): in a large bowl, stir breadcrumbs and milk together. Let sit for 5 minutes so the crumbs fully hydrate.
- Add eggs, onion, garlic, Worcestershire, ketchup, Dijon (if using), salt, pepper, paprika, and parsley to the breadcrumb mixture. Stir until evenly combined.
- Add ground beef. Mix gently with your hands just until everything is combined. Stop as soon as it holds together—overmixing is how meatloaf turns dense and dry.
- Shape into a loaf (about 9×5 inches) on the rack or baking sheet. Smooth the top and sides with damp hands so it bakes evenly and looks neat.
- Mix the glaze ingredients in a small bowl. Spread about half of the glaze over the top and sides of the loaf.
- Bake for 45 minutes. Pull it out, brush with the remaining glaze, and return to the oven.
- Bake 15–25 minutes more, until the center reaches 160°F on an instant-read thermometer. If you want extra caramelization, broil for 1–2 minutes at the end—watch closely.
- Rest for 10–15 minutes before slicing. This is what keeps the juices in the meat instead of on your cutting board.
Tips for the Best Results
- Use 80/20 beef. Lean ground beef sounds healthy, but it’s the fastest route to dry slices.
- Don’t skip the breadcrumb + milk step. That panade is the “juicy texture” hack that works every time.
- Mix gently and briefly. The more you work the meat, the tougher it gets. Combine, then hands off.
- Finely dice the onion. Big chunks can create steam pockets that lead to cracks and uneven slices.
- Shape it on a sheet, not in a tight loaf pan. Loaf pans can trap grease and basically fry the meatloaf. A free-form loaf lets heat circulate and keeps texture lighter.
- Use a thermometer. Pull at 160°F, then rest. Overbaking is the #1 cause of dry meatloaf.
- Rest before slicing. Ten minutes feels long when you’re hungry, but it’s the difference between juicy slices and a puddle.
Variations
- Half beef, half pork: Swap 1 lb of beef for 1 lb ground pork for extra tenderness and a classic diner-style vibe.
- BBQ glaze: Replace ketchup in the glaze with your favorite BBQ sauce (keep the vinegar for balance).
- Italian-ish: Add 1/2 cup grated Parmesan and 1 tsp Italian seasoning; swap glaze for marinara and top with mozzarella for the last 10 minutes.
- Veggie boost: Add 1/2 cup finely grated zucchini or carrot (squeeze out excess moisture). Sneaky, but effective.
- Spicy-sweet: Add 1–2 tsp sriracha to the glaze and a pinch of chili flakes to the meat mixture.
Storage & Reheating
Store cooled meatloaf in an airtight container in the fridge for up to 4 days. Reheat slices gently so they stay juicy: microwave covered with a damp paper towel in 30-second bursts, or warm in a 325°F oven (covered with foil) until heated through. Meatloaf also freezes well—wrap slices tightly and freeze up to 3 months.
FAQ
How do you keep meatloaf from drying out?
Use 80/20 ground beef, include a panade (breadcrumbs soaked in milk), and avoid overbaking. Pull it at 160°F and let it rest before slicing—those two steps alone prevent most “dry meatloaf” situations.
Why does my meatloaf crack on top?
Cracks usually come from a mixture that’s too dry or baking too hot/too long. This recipe uses milk-soaked breadcrumbs and a glaze to protect the surface. Also, finely diced onion helps prevent steam pockets that can split the top.
Is it better to bake meatloaf in a loaf pan or on a baking sheet?
For juicy, not-greasy meatloaf, a free-form loaf on a baking sheet (ideally on a rack) is the move. A loaf pan traps rendered fat, which can make the texture dense and sometimes causes the edges to overcook.
What internal temperature should meatloaf be cooked to?
Cook meatloaf to 160°F in the center, measured with an instant-read thermometer. Then rest 10–15 minutes so the juices redistribute and the slices stay moist.
Can I make this meatloaf ahead of time?
Yes. You can mix and shape the loaf up to 24 hours ahead; cover and refrigerate. For best results, wait to add the glaze until right before baking (or add a thin first layer, then glaze again mid-bake as written).