Best Homemade Meatloaf Recipe

I’m sharing my Best Easy Meatloaf, a tender beef loaf topped with a sticky caramelized glaze that’s ready in under an hour and surprisingly simple.

I still get a little proud when I talk about my Best Homemade Meatloaf Recipe. I mean, tender beef topped with that sticky caramelized topping that makes everyone quiet down at the table, who doesn’t love that.

I use plain ground beef and a yellow onion, nothing fancy, and it somehow feels bolder than it should. If you ever find yourself asking How Long To Make Meatloaf this one sneaks into weeknight dinner easily, and honestly the whole thing is just Beef Meatloaf Easy but it tastes like you spent hours on it.

Give it a shot, you might be surprised.

Ingredients

• Rich in protein and iron gives hearty flavor and satisfying texture.
• Acts as binder, adds protein and moisture so loaf holds together.
• Soaks up juices adds structure and light carbs keeps loaf tender.
• Adds moisture and fat, softens crumbs and makes texture silkier.
• Adds sweetness, fiber and savory depth when cooked boosts flavor.
• Punchy umami contains antioxidants, gives that classic savory kick.
• Tiny bit adds umami tang and complexity deepens overall taste.
• Bright tangy note that cuts richness adds subtle sharpness.
• Sweet acidic glaze caramelizes on top giving sweet tangy crust.
• Adds molasses sweetness to glaze helps caramelize and balance acidity.

Ingredient Quantities

• 1 1/2 pounds ground beef 80 to 85% lean
• 1 large egg lightly beaten
• 3/4 cup plain breadcrumbs or panko
• 1/3 cup whole milk
• 1 small yellow onion finely chopped
• 2 cloves garlic minced
• 1/4 cup fresh parsley chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried thyme or Italian seasoning
• 1/2 cup ketchup for glaze
• 2 tablespoons packed brown sugar for glaze
• 1 tablespoon Dijon mustard for glaze
• 1 teaspoon Worcestershire sauce for glaze

How to Make this

1. Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment or lightly grease a loaf pan, I usually use the sheet so the sides get a little crust.

2. Heat a small skillet with 1 teaspoon oil over medium heat, cook 1 small finely chopped yellow onion until translucent about 3 to 4 minutes, add 2 cloves minced garlic and cook 30 seconds more. Transfer to a bowl to cool slightly.

3. In a large bowl whisk 1 large lightly beaten egg with 1/3 cup whole milk, then stir in 3/4 cup plain breadcrumbs or panko and let soak 1 to 2 minutes so it gets sticky.

4. Add the cooled onion and garlic, 1/4 cup chopped fresh parsley, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1/2 teaspoon dried thyme (or Italian seasoning), 1 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper to the breadcrumb mixture and stir to combine.

5. Add 1 1/2 pounds ground beef (80 to 85% lean) to the bowl and gently mix with your hands until just combined, dont overwork it or the meatloaf will be dense.

6. Shape the mixture into a loaf on the prepared sheet or press into the loaf pan, making sure the top is relatively smooth. Tip: wet your hands slightly to prevent sticking.

7. Mix the glaze in a small bowl: 1/2 cup ketchup, 2 tablespoons packed brown sugar, 1 tablespoon Dijon mustard and 1 teaspoon Worcestershire sauce. Brush about half the glaze over the top of the loaf.

8. Bake for about 45 minutes, then brush with the remaining glaze and bake another 10 to 15 minutes until an instant read thermometer reads 160°F (71°C) in the center. Total bake time is roughly 55 to 60 minutes.

9. Remove from oven and let rest 10 to 15 minutes before slicing so it holds together and stays juicy. Serve warm.

Equipment Needed

1. Rimmed baking sheet or loaf pan (I usually use the sheet so the sides get a little crust)
2. Parchment paper or nonstick spray
3. Small skillet for the onion and garlic
4. Large mixing bowl for the meat mixture
5. Small bowl for the glaze and a pastry brush to spread it
6. Whisk and a wooden spoon or spatula
7. Measuring cups and spoons
8. Knife and cutting board for the onion and parsley
9. Instant read thermometer and oven mitts

FAQ

Best Homemade Meatloaf Recipe Substitutions and Variations

• Ground beef (1 1/2 lb): swap with ground pork or a 50/50 mix of beef and pork for richer flavor; or use ground turkey (93%) to lighten it, but add 1 to 2 tbsp olive oil or an extra beaten egg so it won’t turn dry.
• Plain breadcrumbs or panko (3/4 cup): use crushed Ritz or saltine crackers for a buttery taste, or quick oats (pulse once in a blender) for a gluten free-ish binder; if using crackers, use same volume, oats can be slightly less (about 2/3 cup).
• Whole milk (1/3 cup): swap with buttermilk or plain yogurt thinned with a little water for tang and tenderness, or use beef or chicken broth if you want less dairy and more savory flavor (same volume).
• Worcestershire sauce (1 tbsp): use equal parts soy sauce plus a splash of apple cider vinegar or lemon juice, or use a teaspoon of anchovy paste diluted in a little water for that umami punch; for the glaze Worcestershire you can use soy sauce or a few drops of balsamic instead.

Pro Tips

1) Keep everything cool and dont overwork the meat. Mix only until things look evenly combined, hands warm the meat up and make it dense, so stop as soon as it holds together.

2) Cook the onions and garlic well and let them cool before adding, and if the breadcrumb mixture seems too wet squeeze a little moisture out with your hands. That keeps the loaf from turning soggy and helps the top get a nice crust.

3) Use an instant read thermometer, pull the loaf right at 160°F then let it rest 10 to 15 minutes so the juices settle. Cutting too soon will make it fall apart and all the juice will run out.

4) Make extra glaze and brush more than once, and if you want a shiny, slightly charred finish pop it under the broiler for 30 to 60 seconds but watch it the whole time because the sugar burns fast. Also you can shape the loaf ahead and chill or freeze it raw for easy weeknight dinners, chilling firms it up and makes neater slices.

Best Homemade Meatloaf Recipe

Recipe by James Level

0.0 from 0 votes

I’m sharing my Best Easy Meatloaf, a tender beef loaf topped with a sticky caramelized glaze that’s ready in under an hour and surprisingly simple.

Pin

Servings

6

servings

Calories

400

kcal

Equipment: 1. Rimmed baking sheet or loaf pan (I usually use the sheet so the sides get a little crust)
2. Parchment paper or nonstick spray
3. Small skillet for the onion and garlic
4. Large mixing bowl for the meat mixture
5. Small bowl for the glaze and a pastry brush to spread it
6. Whisk and a wooden spoon or spatula
7. Measuring cups and spoons
8. Knife and cutting board for the onion and parsley
9. Instant read thermometer and oven mitts

Ingredients

• 1 1/2 pounds ground beef 80 to 85% lean

• 1 large egg lightly beaten

• 3/4 cup plain breadcrumbs or panko

• 1/3 cup whole milk

• 1 small yellow onion finely chopped

• 2 cloves garlic minced

• 1/4 cup fresh parsley chopped

• 1 teaspoon kosher salt

• 1/2 teaspoon fresh ground black pepper

• 1 tablespoon Worcestershire sauce

• 1 teaspoon Dijon mustard

• 1/2 teaspoon dried thyme or Italian seasoning

• 1/2 cup ketchup for glaze

• 2 tablespoons packed brown sugar for glaze

• 1 tablespoon Dijon mustard for glaze

• 1 teaspoon Worcestershire sauce for glaze

Directions

• Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment or lightly grease a loaf pan, I usually use the sheet so the sides get a little crust.
• Heat a small skillet with 1 teaspoon oil over medium heat, cook 1 small finely chopped yellow onion until translucent about 3 to 4 minutes, add 2 cloves minced garlic and cook 30 seconds more. Transfer to a bowl to cool slightly.
• In a large bowl whisk 1 large lightly beaten egg with 1/3 cup whole milk, then stir in 3/4 cup plain breadcrumbs or panko and let soak 1 to 2 minutes so it gets sticky.
• Add the cooled onion and garlic, 1/4 cup chopped fresh parsley, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1/2 teaspoon dried thyme (or Italian seasoning), 1 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper to the breadcrumb mixture and stir to combine.
• Add 1 1/2 pounds ground beef (80 to 85% lean) to the bowl and gently mix with your hands until just combined, dont overwork it or the meatloaf will be dense.
• Shape the mixture into a loaf on the prepared sheet or press into the loaf pan, making sure the top is relatively smooth. Tip: wet your hands slightly to prevent sticking.
• Mix the glaze in a small bowl: 1/2 cup ketchup, 2 tablespoons packed brown sugar, 1 tablespoon Dijon mustard and 1 teaspoon Worcestershire sauce. Brush about half the glaze over the top of the loaf.
• Bake for about 45 minutes, then brush with the remaining glaze and bake another 10 to 15 minutes until an instant read thermometer reads 160°F (71°C) in the center. Total bake time is roughly 55 to 60 minutes.
• Remove from oven and let rest 10 to 15 minutes before slicing so it holds together and stays juicy. Serve warm.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 150g
• Total number of serves: 6
• Calories: 400kcal
• Fat: 24.5g
• Saturated Fat: 9.6g
• Trans Fat: 0.5g
• Polyunsaturated: 2.2g
• Monounsaturated: 11g
• Cholesterol: 125mg
• Sodium: 500mg
• Potassium: 433mg
• Carbohydrates: 20.6g
• Fiber: 0.8g
• Sugar: 9.5g
• Protein: 22.2g
• Vitamin A: 300IU
• Vitamin C: 2mg
• Calcium: 20mg
• Iron: 3.25mg