Easy Meatloaf Recipe That’s Extra Moist: The 1 Ingredient Most People Skip

Meatloaf has a reputation: either it’s the coziest dinner ever… or it’s a dry brick you politely chew while reaching for more ketchup. This recipe is here to make sure you get the first one, every single time.

The secret to extra-moist meatloaf is one ingredient most people skip: grated zucchini. It melts into the loaf as it bakes, quietly adding moisture (not “veggie taste”) and helping keep everything tender and juicy.

Why You’ll Love This

It’s easy, weeknight-friendly, and reliably moist thanks to zucchini doing its sneaky little job in the background—plus you get a glossy, sweet-tangy glaze that makes every slice feel diner-level comforting.

Ingredients

• 1 1/2 pounds ground beef (80/20 is ideal for moisture)
• 1 medium zucchini, grated (about 1 cup lightly packed)
• 1/2 cup plain breadcrumbs
• 1/2 cup milk
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 large egg
• 2 tablespoons Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika (or regular paprika)
• 1 teaspoon dried Italian seasoning
• 2 tablespoons chopped parsley (optional, for freshness)
• Glaze: 1/2 cup ketchup
• Glaze: 2 tablespoons brown sugar
• Glaze: 1 tablespoon apple cider vinegar
• Glaze: 1 teaspoon Dijon mustard (optional, but good)

How to Make It

1. Preheat your oven to 375°F. Line a sheet pan with foil or parchment (or use a 9×5 loaf pan, but a sheet pan gives you better glaze edges).
2. Grate the zucchini on the large holes of a box grater. No need to peel it. Don’t squeeze out the liquid—that moisture is the whole point.
3. In a large bowl, stir together the breadcrumbs and milk. Let it sit for 2 minutes so the crumbs hydrate (this little “panade” step keeps the loaf tender).
4. Add the grated zucchini, onion, garlic, egg, Worcestershire, salt, pepper, smoked paprika, Italian seasoning, and parsley. Mix until combined.
5. Add the ground beef and gently mix with your hands just until everything is evenly distributed. Stop the second it looks uniform—overmixing is how meatloaf gets tough.
6. Shape into a loaf (about 9 inches long) directly on the lined sheet pan. If using a loaf pan, gently press the mixture in without packing it down too hard.
7. Whisk the glaze ingredients in a small bowl. Spread about half over the top of the loaf.
8. Bake for 35 minutes, then spread the remaining glaze on top. Bake another 20–25 minutes, or until the center reaches 160°F.
9. Rest for 10 minutes before slicing. This helps the juices redistribute so you get clean slices that stay moist.

Tips for the Best Results

• Don’t squeeze the zucchini. This is the “most people skip it” moment. The extra water bakes off slowly and keeps the loaf juicy.
• Use 80/20 beef. Lean beef can work, but it’s easier to dry out. If you only have lean, consider adding 1–2 tablespoons olive oil.
• Hydrate the breadcrumbs with milk. It takes 2 minutes and makes a noticeable texture difference.
• Mix gently. Think “fold,” not “knead.” Overmixing = dense meatloaf.
• Sheet pan method = better glaze. More surface area means more caramelized edges and sticky-sweet glaze in every bite.
• Use a thermometer. Pull at 160°F, rest, and you’re set. Guessing is how you overbake.

Variations

• Turkey or chicken version: Swap in ground turkey/chicken and add 2 tablespoons olive oil for richness. Keep the zucchini.
• BBQ glaze: Replace ketchup with your favorite BBQ sauce and skip the brown sugar if it’s already sweet.
• Spicy-sweet: Add 1–2 teaspoons chipotle in adobo (minced) to the glaze, or a pinch of cayenne to the meat mixture.
• Cheesy center: Press half the mixture into a loaf shape, add a line of shredded cheddar down the middle, then top with the rest and seal edges.
• Extra veggie boost: Add 1/2 cup finely chopped mushrooms or shredded carrots. Keep pieces small so the loaf holds together.

Storage & Reheating

Store sliced meatloaf in an airtight container in the fridge for up to 4 days. Reheat slices gently (microwave in 30-second bursts or warm covered in a 325°F oven) so it stays moist. You can also freeze slices up to 3 months; thaw overnight in the fridge before reheating.

FAQ

What’s the 1 ingredient most people skip for extra moist meatloaf?

Grated zucchini. It blends right in, adds moisture as it cooks, and helps prevent that classic dry meatloaf problem—without making it taste like zucchini.

Do I need to peel or squeeze the zucchini first?

Nope. Leave the peel on (it’s thin and disappears), and don’t squeeze out the water. The natural liquid is what keeps the loaf juicy while it bakes.

My meatloaf falls apart—how do I make it slice cleanly?

Make sure you’re using the egg plus the breadcrumbs-and-milk mixture, and let the meatloaf rest for 10 minutes before slicing. Also, grate the zucchini (don’t chop it) so it distributes evenly and doesn’t create weak spots.

Can I make this ahead of time?

Yes. You can mix and shape the loaf up to 24 hours ahead, cover tightly, and refrigerate. Add the glaze right before baking (or do the first glaze layer at the start of baking as written).

What internal temperature should meatloaf be?

Aim for 160°F in the center for ground beef. Insert a thermometer into the thickest part. Resting after baking helps it finish setting up while staying juicy.