Meatloaf has a reputation for being fussy, dry, or “why is this taking forever?” Not this one. This easy meatloaf recipe is truly one bowl, no fuss, and it bakes up tender with that glossy, craveable glaze on top.
And because bake time is where most meatloaf drama happens, you’ll also get a foolproof timing guide (plus the one tool that makes it impossible to mess up: a thermometer).
Why You’ll Love This
It’s classic comfort food with modern energy: minimal dishes, simple pantry ingredients, and a bake-time guide that keeps you out of the “raw middle or dry edges” zone.
Ingredients
- 2 lb ground beef (80/20 is ideal for juiciness)
- 1 cup panko breadcrumbs (or regular breadcrumbs)
- 1/2 cup milk
- 2 large eggs
- 1 small yellow onion, finely grated or minced
- 3 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 2 tsp kosher salt (or 1 1/4 tsp fine salt)
- 1 tsp black pepper
- 1 tsp dried Italian seasoning (or thyme)
- 1 tbsp ketchup (for the meat mixture)
Glaze
- 1/2 cup ketchup
- 2 tbsp brown sugar (light or dark)
- 1 tbsp apple cider vinegar (or white vinegar)
- 1 tsp Dijon mustard (optional but very good)
How to Make It
- Preheat the oven to 375°F. Line a rimmed baking sheet with foil or parchment (easy cleanup). You can also use a 9×13-inch pan, but a sheet pan helps the loaf roast instead of steam.
- In a large bowl, whisk together the milk, eggs, Worcestershire, salt, pepper, Italian seasoning, and 1 tablespoon ketchup.
- Add the breadcrumbs, onion, and garlic. Stir until the breadcrumbs are evenly moistened. Let it sit for 2 minutes so the crumbs hydrate (this helps keep the meatloaf tender).
- Add the ground beef. Using clean hands, gently mix just until combined. Don’t overwork it—think “fold and press,” not “knead.”
- Shape the mixture into a loaf on the prepared baking sheet, about 9 inches long and 4 inches wide. (A flatter, even loaf cooks more predictably.)
- Whisk the glaze ingredients together in a small bowl. Spread about half over the top and sides of the loaf.
- Bake for 35 minutes, then brush on the remaining glaze.
- Continue baking until the center reaches 160°F on an instant-read thermometer (see bake time guide below). Rest for 10 minutes before slicing so the juices stay put.
Foolproof Bake Time Guide (375°F)
- 1 lb loaf: 35–45 minutes (check at 35 min)
- 1.5 lb loaf: 45–55 minutes (check at 45 min)
- 2 lb loaf (this recipe): 55–70 minutes (check at 55 min)
- Muffin-tin mini meatloaves (about 1/2 cup each): 18–25 minutes
Timing varies based on loaf thickness, pan type, and how cold your meat was. The real “done” signal is 160°F in the center. If you use ground turkey or chicken, bake to 165°F.
Tips for the Best Results
- Grate the onion if you want maximum moisture and zero big onion chunks. It basically melts into the loaf.
- Don’t pack it into a loaf pan unless you love extra grease. Free-form on a sheet pan = better browning and a nicer texture.
- Mix lightly. Overmixing makes meatloaf dense and rubbery. Stop as soon as it holds together.
- Use a thermometer. It’s the easiest way to avoid underbaked centers and dry slices.
- Rest before slicing. Ten minutes feels long when you’re hungry, but it keeps the loaf from crumbling and leaking juices.
- Glaze in two rounds. First layer bakes into the top; second layer stays shiny and saucy.
Variations
- Half beef, half pork: Swap 1 lb beef for 1 lb ground pork for extra tenderness and flavor.
- BBQ glaze: Replace ketchup in the glaze with your favorite barbecue sauce and skip the vinegar.
- Spicy-sweet: Add 1–2 tsp hot sauce to the glaze or a pinch of crushed red pepper to the meat.
- Cheddar-stuffed: Press half the mixture into a loaf shape, add a line of shredded cheddar down the center, then top with remaining meat and seal the edges.
- Turkey version: Use ground turkey, add 2 tbsp olive oil to the mix for moisture, and bake to 165°F.
Storage & Reheating
Store cooled meatloaf slices in an airtight container in the fridge for up to 4 days, or freeze (wrapped well) for up to 3 months. Reheat slices in the microwave in 30-second bursts with a tiny splash of water, or warm in a 350°F oven (covered with foil) for 10–15 minutes until heated through.
FAQ
Do I really need breadcrumbs and milk?
Yes—this combo is the not-so-secret secret. The breadcrumbs soak up the milk and create a “panade,” which keeps the meatloaf moist and tender. If you’re out of milk, use broth. If you’re out of breadcrumbs, crushed crackers or quick oats work.
What’s the best meat for juicy meatloaf?
Ground beef with some fat (80/20) is the easiest win for juicy results. Very lean beef can turn dry fast. If you prefer leaner meat, consider mixing in ground pork or adding 1–2 tablespoons olive oil to the mixture.
How do I know it’s done without drying it out?
Use an instant-read thermometer and pull it when the center hits 160°F (beef). Start checking on the early side of the bake-time range, especially if your loaf is flatter or you used a dark pan. Then let it rest 10 minutes—carryover heat finishes the job without overbaking.
Why did my meatloaf fall apart when slicing?
Common causes: not enough binder (eggs/breadcrumbs), slicing too soon, or cutting very thick slices while it’s still steaming hot. Rest it 10 minutes, use a sharp knife, and slice into 3/4-inch slices. Also make sure you measured the breadcrumbs and eggs accurately.
Can I make this ahead?
Totally. You can mix and shape the loaf up to 24 hours ahead, cover, and refrigerate. Brush on the first glaze layer right before baking. Add 5–10 minutes to the bake time since it’s going into the oven cold, and still rely on the 160°F internal temp.