Some nights you need dinner to be dependable. Not “I’ll see what’s in the fridge” dependable—more like “I can make this with what I already have and everyone will actually eat it” dependable. That’s this easy meatloaf recipe with pantry ingredients.
It’s classic, cozy, and weeknight-friendly: simple seasoning, a tender slice, and that sweet-tangy glaze that makes leftovers just as good (maybe better) the next day.
Why You’ll Love This
This meatloaf is low-effort but high-reward: basic ingredients, one bowl, no fancy steps, and a juicy result that slices cleanly—perfect for busy weeknights, picky eaters, and “I need leftovers” planners.
Ingredients
- 1 1/2 pounds ground beef (80/20 is ideal)
- 1 cup breadcrumbs (plain or Italian; panko works too)
- 1/2 cup milk (any kind)
- 1 small onion, finely diced (about 1 cup)
- 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
- 2 large eggs
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian seasoning (or dried parsley)
- 1/2 teaspoon paprika (optional, but great)
- For the glaze: 1/2 cup ketchup
- For the glaze: 2 tablespoons brown sugar (or honey)
- For the glaze: 1 tablespoon apple cider vinegar (or white vinegar)
How to Make It
- Preheat your oven to 375°F. Line a sheet pan with foil and lightly grease it, or use a loaf pan (just know it’ll be a little less “glazy” on the sides).
- In a small bowl, stir together the breadcrumbs and milk. Let it sit for 2–3 minutes so the crumbs soak up the milk (this is the secret to a tender meatloaf).
- In a large bowl, add the ground beef, soaked breadcrumb mixture, diced onion, garlic, eggs, Worcestershire, salt, pepper, Italian seasoning, and paprika.
- Mix gently with clean hands or a fork just until combined. Don’t overmix—overmixing is how meatloaf turns from tender to tight.
- Shape the mixture into a loaf (about 8×4 inches) on your sheet pan, or press it into a loaf pan without packing it down too hard.
- Make the glaze: in a small bowl, mix the ketchup, brown sugar, and vinegar until smooth.
- Spread about half the glaze over the top of the loaf. Bake for 35 minutes.
- Spread the remaining glaze on top and bake 15–25 minutes more, until the center hits 160°F on an instant-read thermometer.
- Let the meatloaf rest for 10 minutes before slicing. This keeps the juices where they belong: inside your dinner, not on the cutting board.
Tips for the Best Results
- Use 80/20 beef if you can. A little fat = a lot more flavor and moisture. If you only have lean beef, add 1 tablespoon olive oil to the mix.
- Soak the breadcrumbs. That quick milk-and-breadcrumb step (a panade) helps prevent dry, crumbly slices.
- Dice the onion small. Big chunks can make the loaf fall apart. Finely diced onions melt into the meatloaf and add moisture.
- Mix gently, then stop. Once everything looks evenly distributed, you’re done.
- Bake on a sheet pan for more glaze. More surface area = more caramelized edges and saucy top.
- Rest before slicing. Ten minutes feels long when you’re hungry, but it’s the difference between neat slices and a messy pile.
Variations
- Swap the meat: Use half ground beef and half ground pork for extra tenderness, or use ground turkey (add 1–2 tablespoons olive oil for moisture).
- Cracker swap: No breadcrumbs? Crush saltines, Ritz, or even plain cereal flakes and use the same amount.
- BBQ glaze: Replace half the ketchup with your favorite BBQ sauce for a smoky-sweet vibe.
- Spicy-kick glaze: Add 1–2 teaspoons hot sauce or a pinch of cayenne to the glaze.
- Cheesy center: Press half the meat mixture into shape, add a layer of shredded cheddar in the middle, then top with the remaining mixture and seal the edges.
- Hidden veggies: Grate a small carrot or zucchini and squeeze out excess moisture before adding. Great for using up produce and keeping things tender.
Storage & Reheating
Store leftover meatloaf in an airtight container in the fridge for up to 4 days, or freeze slices for up to 3 months. Reheat slices in the microwave in 30-second bursts with a little extra ketchup on top, or warm in a 350°F oven (covered with foil) until heated through.
FAQ
Can I make this meatloaf with pantry ingredients only?
Yes—this recipe is built for that. If you don’t have fresh onion or garlic, swap in 1 tablespoon dried minced onion (or 1 teaspoon onion powder) and 1/2 teaspoon garlic powder. Breadcrumbs can be replaced with crushed crackers or quick oats.
Why is my meatloaf falling apart when I slice it?
Usually it’s one of three things: not enough binder (eggs/crumbs), too much moisture (extra milk or watery add-ins), or slicing too soon. Stick to the measurements, avoid wet veggies unless squeezed dry, and rest the loaf 10 minutes before cutting.
How do I know when meatloaf is done without drying it out?
Use an instant-read thermometer and pull it at 160°F in the center. That’s the most reliable way to avoid overbaking. If you don’t have a thermometer, look for a firm loaf with juices that run mostly clear, but a thermometer is worth it for weeknight consistency.
Can I prep meatloaf ahead for a weeknight dinner?
Absolutely. Mix and shape the loaf up to 24 hours ahead, cover tightly, and refrigerate. When ready to bake, add the glaze and bake as directed (you may need an extra 5–10 minutes since it’s starting cold).
Can I freeze this easy meatloaf recipe?
Yes. Freeze baked slices for quick lunches, or freeze the unbaked loaf. For unbaked: shape it, wrap tightly in plastic wrap and foil, and freeze up to 3 months. Thaw overnight in the fridge, glaze, and bake until it reaches 160°F.