How to make the best tender and juicy Meatloaf with a delicious shiny glaze! Cheap, easy and quick to prepare, let the oven do all the work for you!
Look no further for the best Meatloaf recipe because it’s right here! Juicy and flavourful on the inside, with a caramelised shiny glaze on the outside makes this classic Meatloaf a winning centrepiece on any dining table.
The whole family goes crazy over each slice! PLUS… take advantage of leftovers and turn them into the best meatloaf sandwiches!
MEATLOAF RECIPE
Meat lovers…rejoice! Finally, a meatloaf recipe that is guaranteed to come out perfectly juicy, NOT dry, hard, chewy or tasteless. All dreams come true when slicing into this loaf. What better way to serve a thick slice of Meatloaf than on a pile of creamy mashed potato OR mashed cauliflower for a lower calorie idea!
Mix any remaining sauce with leftover pan juices, then pour that sacred juicy sauce ALL over your meatloaf!
HOW TO MAKE THE BEST MEATLOAF
There are a couple of things we do differently from a usual Meatloaf recipe, which is what makes this meatloaf stand out from the rest:
- Instead of using breadcrumbs, we use bread slices soaked in milk which is what guarantees a juicy, tender loaf. You see us use the technique here in our mozzarella meatball recipe.
- We sauté onion and garlic together WHILE the bread is soaking to enhance their flavours before mixing them into the meat. Doing this guarantees soft onion pieces with every bite, while infusing the perfect amount of garlic flavour into the meat while baking. You COULD also grate your onion and garlic cloves to save time from sautéing, but we find cooking them yields the best result.
- Everything gets mixed together in the same bowl as the soaked bread to minimise clean up.
EASY MEATLOAF MIXTURE
We add three different ingredients to our meatloaf to add amazing taste:
- Tomato paste
- Dijon mustard
- Parmesan cheese
You can leave them out if you have doubts, but I suggest following this recipe as closely as possible.
HOW TO SHAPE MEATLOAF
There are a couple of options here. You can either:
- Dump your meat mixture onto a baking sheet or oven tray and mould it into a loaf shape yourself, which can take some time to try and achieve even thickness and roundness for even cooking.
- Bake it in a loaf pan: If you go this option, beware you may have soggy edges instead of crisp edges as the loaf cooks in its own juices.
- Our preferred method: Mould it in a loaf pan, then turn the loaf out onto a broiler pan (oven grill pan). This way guarantees even cooking and crisp edges. Use a drip pan underneath and save all drippings.
If choosing option 3, be sure not to press the loaf too hard into the base of the pan, or you may have a hard time getting it out intact! Mould it just enough to get its shape, then turn it out. So much easier than shaping it yourself!
MEATLOAF SAUCE
This glaze has the perfect tasty balance. Not too sweet, not too tart with an additional hint of garlic. Half is spread over the loaf before baking, and then half of the remaining sauce is added on during baking, saving the rest for serving with over your pile of mash!
HOW LONG TO COOK MEATLOAF
Your Meatloaf will need to cook at 400°F (200°C) for 50 minutes. Then, you are going to spread a little more meatloaf sauce over the top and bake for an additional 20 minutes, until the glaze is nice and sticky.
Let your meatloaf rest for 10 minutes before slicing to allow the juices to recirculate back into the meat. If you’re tempted to slice it straight out of the oven, you will find it may fall apart as it is super tender. Tent it with foil while resting to keep it warm.
CAN YOU FREEZE MEATLOAF?
Yes! You can make meatloaf ahead and freeze before cooking. Once the meatloaf mixture has been shaped in your loaf pan, cover loaf pan tightly with plastic wrap and foil and freeze. Defrost raw frozen meatloaf in the refrigerator for 18-24 hours before baking in the oven.
OR, freeze AFTER cooking! When cooked, allow to cool completely and freeze in individual slices wrapped in parchment or baking paper to keep them juicy. Place all slices in an airtight container or freezer bag, and reheat slices as you need them! Reheat semi-thawed slices in the oven or microwave.
MORE BEEF RECIPES
Chili Mac (Ground Beef Recipe)
Beef Bourguignon (Julia Child Recipe)
Sesame Beef Stir Fry
The BEST Meatloaf NOW ON VIDEO! Watch us make it to help you in the kitchen!
Meatloaf
Ingredients
Meatloaf:
- 4 slices bread, ripped up into 2-inch pieces
- 1/2 cup milk
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 2 pounds (1 kg) ground beef mince (regular or lean)
- 1 cup shredded parmesan cheese (please use fresh)
- 2 large eggs
- ¼ cup parsley, chopped
- 3 level tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
Glaze:
- 3/4 cup ketchup (Australian tomato sauce)
- 2 tablespoons tomato paste
- 2 tablespoons light brown sugar, packed
- 4 tablespoons cider vinegar or white vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon each garlic powder and onion powder
- 1/2 teaspoon cracked black pepper
Instructions
- Preheat oven to 400°F (or 200°C). Lightly grease a broiler pan (oven grill pan), or regular baking sheet.
- In a large bowl, soak bread slices in the milk, pressing them down with your fingers. Allow to soak while sautéing the onion.
- Heat the oil in a small pan over medium heat and sauté the onion until soft and translucent (about 5 minutes). Add the garlic and sauté for a further 30 seconds until fragrant. Set aside and allow to cool slightly.
- Mash the soaked bread with a fork to break up large pieces. Add in the onion/garlic, beef, parmesan, eggs, parsley, tomato paste, Worcestershire sauce, mustard, salt and pepper. Mix with your hands until everything is just combined (try not to over-mix).
- Scoop meat mixture into a loaf pan, pressing down lightly to form into a loaf shape. Turn out onto prepared tray.
- In a smaller bowl, mix together all the ingredients for the glaze. Spread half of the sauce evenly over the top; reserve the renaming sauce for later.
- Bake the meatloaf for 50 minutes, then spread half of the remaining sauce over the top. Return to the oven and bake for a further 20 minutes.
- Allow to rest for 10 minutes before slicing. Mix any pan juices with the remaining sauce to serve!
- Serve with creamy mashed potatoes/cauliflower and/or steamed vegetables.
Caitlin OBrien says
The flavors were good, but I made a couple of changes that I would NOT recommend. I think the recipe would have been fantastic if I followed it as written. I added a little more milk because I thought the bread slices I used were bigger than average (Pepperidge Farm hearty white), used 1lb ground chuck (80/20 fat content) and 1lb ground pork. I also thought I was fancy setting my oven at 400 on convection. The high fat content of my meat, and probably the added 1/4 c or so of milk, resulted in a very loose loaf that did not hold shape well as it cooked, and cooking on convection resulted in the glaze burning in some areas rather than just caramelizing. Follow the instructions and I think you’ll be pleased!
Bob says
I made this for the second time tonight and it was delicious! I had exactly 1 pound of lean 90/10 ground beef and a little over a pound of ground pork. I’ve always used a 50/50 blend or sometimes 50% beef and 25% each pork and veal because my moth Always did and we like the flavor and softer consistency. Everything else was followed exactly and it was a big hit again tonight! I think frying the onions and garlic is the key to the great flavor. Made with oven roasted potatoes and sweet corn. Definitely in our rotation!
Carole Yates says
This recipe is perfect for being in pandemic lockdown. We’re in our 9th week, and comfort food is required. This meatloaf is the best I’ve made. Third time in 6 weeks. Really enjoy your recipes
Xclusivelymii says
I have never tasted meatloaf like this before. Thank You for this recipe it was great!!!
Jessica says
Best meatloaf and the sweet tangy sauce is an absolute must! So good! Anyone leaving anything out, put it in! I do use ground beef, pork and veal for the traditional meatloaf mixture but that’s the only thing I do different. Been making my own meatloaf recipe for 20 years which everyone loved but this is my new go to! So good, sometimes I make it twice a week. Also a must have is a sammy with the leftovers! Thanks!
Greg says
Excellent, love it.
We are having trouble with the sauces that ooze out carmelizing into a big burnt mess. Any thoughts or ideas?
Jessica says
I recommend not putting the sauce on until the last 20 minutes of cooking. I like to let the meatloaf get a little browned & crispy first then spread half the sauce on, cook another 10 min, spread other half of sauce, cook 10 more minutes.
Traci says
I was wondering if you think it would turn out just as good if u used gluten free bread? I have celiacs disease and can’t have gluten but this looks so good!!
Janet Bradley says
Recipe sounds amazing. Since there is only 2 of us, can I make this as stated, but divide it into two loaf pans. Could I freeze one (un-cooked). If so, how would I go about cooking it from frozen.
Thanks, Jan
Brigitte says
Hi Karina, ,
I don’t like cheese. Should I substitute something else or just leave it out?
Gloria Watson says
I made this tonight and it was wonderful. I left out the cheese and it was fine. First time cooking it out of a loaf pan and on a grill pan and it makes all the difference. This is my new go to recipe!
Katrinka Snider says
Hello! I’m American. The meatloaf sauce calls for
3/4 cup ketchup (Australian tomato sauce)
The video shows what appears to be tomato sauce used for the topping. So is it bottled ketchup or canned tomato sauce we use?
Thank you.
Dave says
Hey! Im American and used good ol Heinz Ketchup. Sauce turned out great!
Chris Sloan says
sounds so good and want to try it this week. Only change I plan to make is to use left over Thanksgiving stuffing in place of bread.
jamie says
What would be the baking instructions for 4 mini loaf pans, would it be the same? it’s 4 mini loaves in one baking sheet. I’d probably cut the recipe in half.
Margaret Test says
Have tried a lot of meatloaf recipes, my husbands favorite food and this is the best I have ever made. At first I thought it took so many ingredients, was afraid it would be a lot of work and it was easy as can be. So this will be my one and only recipe for meatloaf, thank you for sharing this
Jeffrey Pilus says
This system is by far the best I have ever made. I use a little more Worcestershire sauce and slightly more mustard. The trick of using a mold for loaf is brilliant.
Chris says
I always used milk with shredded wheat biscuits instead of bread for my meatloafs. My sauce is similar but is more piquant and has nutmeg and dried mustard added.
Liesl says
I’ve made this 3 or 4 times now. It tastes amazing and is my go-to now for meatloaf. I also love the roasting pan method, so it doesn’t sit in the fat in the loaf pan. Plus there’s more room for glaze… 🙂
Thanks!
Evie says
I have this in the oven right now however I halved the recipe and made into 4 patties. I also added sautéed green pepper with the onions. Used canned plain bread crumbs soaked in milk, substituted fresh garlic for garlic powder and forgot to add the parsley. Also didn’t have fresh parmesan so substituted for a shredded Italian blend. Will let you know how it comes out?
Mireille says
I’ve made this recipe twice and it was a hit both times. Thank you Karina for sharing this recipe.
Glenn Pelayo says
First time cooking my wife kids loved it, not so used to being in the kitchen but it was delicious, Thanks Glenn
Linda Dickinson says
I’ve made the same meatloaf recipe for years, with many compliments and recipe requests along the way, but this one will be my go-to meatloaf now. Husband and sons all raved about it. The texture is excellent due to the milk – soaked bread as the binding agent.The glaze is the perfect finishing touch. Delicious!
Steven Wright says
Absolutely scrumptious meatloaf. Definitely a family favourite.
Martin says
Hi, I was wondering if I could make this without the parmigiana cheese? The recipe sounds delicious! Can’t waitbto make it!
Bob Phinney says
I just made this. Followed the recipe but adding finely chopped celery. It is delicious and will definitely make again.
Karen says
Delicious! Followed recipe accordingly except only added 1 tablespoon of brown sugar instead of 2 and used one pound ground pork with beef because I had it. .My oven cooks hot so it was over done and was still moist and tasty. This will be my go to recipe when craving comfort food!
Gwendlyn says
First time making and tasting meatloaf so I’m not sure if mine was the right consistency but it was very tasty either way. Thanks for sharing the recipe, much appreciated 🙂
Ken says
Hi,
I loved the meatloaf with one exception. I didn’t like the taste of the cheese. If I leave that out will it cause it not to moist? What is the purpose of the cheese?
Maria Rivera says
Hello Karina,
As always your recipes are “off the chain” and amazing. Thanks for posting mire of your low carb recipes for us Keto followers. Meat loaf has been a favorite all my life. Any suggestions on how to replace the bread? What else can be used in place of bread when making meat loaf?
Maria
Roxann says
Finely chopped mushrooms can replace bread in a meatloaf recipe. Recipe is very moist and you will never know the bread is missing.
Holly Jozwiak says
I used crushed up pork rinds. I soak them in milk as well!
Chiedza says
This was my first time making meatloaf amazing results I added an extra 1 and 1/2 teaspoon salt and used 1/2 teaspoon cayenne pepper the flavors come together really well. I will be using this recipe for meatloaf always thank you.
Natalie says
Im going to halve the recipe, any suggestions on cooking time?
Karina says
Hi Natalie,
It may take 25-30 minutes.
Devin Seitz says
What kind of loaf pan did you use in the meatloaf recipe? And broiler pan?
Karina says
Hi Devin,
I used a 9 inch by 5 inch standard non-stick loaf pan
Theresa says
Going to make this meatloaf but my husband doesn’t want the sauce on it. Anyone ever try it without the sauce?
Karina says
Hello Theresa!
Thanks for giving this a try. It is really delicious. The sauce is helpful in keeping the moisture in. Thanks for following along with me!
anne schuler says
Try molasses instead of the sauce. It will seal in the moisture and give it a different flavor!!
Thalia says
This recipe is still making people all over the world happy, thanks from New Zealand!
Karina says
This is so great to hear! Thanks so much for following along with me!! xo
Robert DeRosa says
This is almost exactly the same recipe I always make. I have always soaked bread in milk when making meatballs so why not in meatloaf? It really makes a moist meat loaf. I also add diced sautéed celery. Terrific recipe.
Karina says
Hello Robert,
Thanks so much for the comment and I am so glad that you like it. I really like to hear different substitutions and additions. This sounds like a wonderful idea. Thanks for sharing. Thanks for following along with me!! xo
Brenna says
I have made quite a few meatloaves over a few decades, and this is scrumptious! I couldn’t stop cutting off just one more sliver. Thanks!!
Jessy says
Hi! Recipe sounds delicious. My husband can’t have dairy. Do you think I’d get the same moist results if I used broth instead of milk perhaps? Or is there something special about the milk?
Karina says
Broth sounds great! Great idea! Let me know how it turns out for you! XO
Adam says
Jessy, use the brand Lactaid milk. Lactose free milk and most people can’t tell the difference in any dish (mashed potatoes, mac n cheese, etc).
Kate says
My adult son been allergic to dairy since infancy. I always keep plain unsweetened almond milk in my pantry to sub for dairy milk when cooking. I’ve never tried soaking bread crumbs in milk before but will soak them in almond milk and make the meatloaf today with lean ground beef and ground pork. Fingers crossed!
Bart says
Is 15 minute prep time accurate? Hard to believe but I will try it tomorrow. Sounds delicious
Mary says
Mine didn’t come out! ☹️ The meat was tender but the glaze was so vinegary that my kids wouldn’t eat it. I love vinegar and even I thought it was too much. I followed the recipe exactly, using ACV and American ketchup. What did I do wrong? I spent a long time putting it together and I’m sad I didn’t get the great result that everyone else did.
Karina says
Oh no! I am bummed it did not turn out well for you. I have never had this happen. I am wondering if your altitude is different or if your meat may have absorbed too much oil. I am sad it didn’t turn out okay for you.
Thomas Fowler says
I like to roast a meatloaf in the pan and use Parchment paper to roll the loaf before I place it in the loaf pan. I then set the parchment paper to lift it out of the pan. It helps make for a firm loaf without a lot of holes in the loaf. I also like to do a tomato and onion gravy as a sauce with the loaf.
KathyC. says
I am unable to make the “print” button work so I don’t have to use my phone when making the recipe.
Was also wondering if you could make your tips and hints a part of the printable recipe. That’s where I rely on your expertise and innovation. I love your website design, it draws my attention to you wonderful recipes.
Karina says
I am not sure why it is not printing for you. You can always try copy and pasting the recipe into a Word document and seeing if it prints that way too. XO
Tracy says
Delicious! First, I found this website because of the menu planning and I like to read recipes. I am and was using the menu for the week and made this meatloaf. Awesome! This will be my go 5o meatloaf recipe. Thank you! Happy Halloween!!
Donna Egan says
Hello
I was wondering if you could freeze unbaked smaller portions for future use. That way I could use half the recipe for one dinner, then freeze the rest in two small portions for two for another time.
Thankyou for all your great recipes, and also including the nutritional info. It is great as my husband is on a low sodium restriction and this allows me to cook food that adheres to a strict sodium diet but has flavour.
Karina says
Yes, that sounds good. Let me know how it all turns out afterwards! Thanks for choosing one of my recipes and following along with me! XO
Linda says
I wouldn’t freeze unbaked portions of the meatloaf simply because of all the mixing etc. I would be worried about contamination in the ground beef. That’s only my opinion though.
Nikki says
I made your meatloaf tonight and it was wonderful! My husband who looked nothing has changed his mind about meatloaf! Thanks so much for the recipe!!
Karina says
That is great to hear! I am so glad that you enjoyed it! Thank you so much for sharing! XO
Eleanor Kohler says
I’d like to try this for a casual company meal, but two of my guests are can’t eat anything from the garlic/onion family. Can you suggest substitutes for these?
Karina says
You can leave them out or substitute them with chives.
Susan says
Can you use 1 lb of ground beef and 1 pound of ground pork?
Karina says
MMM! That sounds delicious! Let me know how it turns out! XO
Irma says
I’ve noticed that when I change the servings to 4 the US system adjusts the weight (from 2 pounds to 0.8), but the European amount doesn’t. It stays at 1 kg. Can that be changed?
Jane Caldwell says
So thrilled to find your site. No need to search further for the perfect meatloaf!! We LOVED this recipe! My coworkers tasted my left overs and asked for the recipe. Its the perfect consistency and packed with flavor. Can’t wait to keep trying new recipes!
Karina says
AW! That is so sweet of you to say! Thank you so much! I am so glad that you found a recipe that you love and enjoy! XO
Reggie says
Can i use 1/2 pork and 1/2 ground beef?
Sara says
If we dont soak the bread and just want to use bread crumbs what are the measurements for that?
Karina says
The bread makes the meatloaf moist but I would use about 1/2 cup to a cup of bread crumbs.
Shelley says
Thanks so much Katrina, only cook for two so really didn’t want to have too much leftover, we did however have the remainder on sandwiches the following day. Great flavors. Tonight is the Caprese Chicken. Yum
Karina says
Great to hear! So happy that you loved it and had leftovers to savor the flavor! Thanks for following along with me!
Shelley Shipley says
Hi Katrina, love love your recipes, never boring and so easy.
Just wanted to know if i halve the recipe how long would i cook it for?
Look forward to trying more of your tasty meals.
Karina says
You would still cook it for about the same amount. About 30 to 40 minutes checking on it. Hope you enjoy it!
Zariah says
What if I used a convection oven instead? Still same time for halved amounts!? My ovens broken so only have a convection oven!
Karina says
Yes, that will work great! Enjoy! XO
Muna Kenny says
The second image took my breath away! The meatloaf looks really juicy and perfectly cooked. I love mine on warm creamy mashed potato. I’d like to give your recipe a try soon.
Karina says
MMM! That does sound delicious! I hope you can try it soon!
F Whitlock says
Hey Karina is it possible to use turkey burger for this recipe? If so what fat percentage and cook time would you recommend ???
Thank you !!
Karina says
MMM! That does sound good! I have not made it with that so I wouldn’t know the exact temperature and timing! Let me know if you happen to make it! Enjoy!
Rocquin Bogard says
Hi!
Where is the recipe for the meatloaf? Am I missing it, cause I don’t see it…
Thank you
Karina says
Hi Rocquin, thank you for your comment! We had a frustrating technical issue that has just now been resolved and all recipes are showing once again. I’m so sorry for the inconvenience this has caused. If you need any further help, please email us and we will assist you in any way we can. Thank you for your patience! XOXO
Suzy says
Winner winner meatloaf dinner!!!
Oh wow this was the best meatloaf I’ve ever had and my husband and kids ate it like it was going out of style! Already trying to get it into the rotation – you guys have to try it!!
Karina says
YAY!! SO glad to hear! I love when there is a winner! Thank you for sharing and following along with me! XO
Moira says
Hi Katrina,
Would this recipe work with gluten free bread?
T
Karina says
It will turn out a little different but you are welcome to try it out. The texture and taste may be different but it will still be great! Let me know how it turns out! XO
MARIAN YAROS says
What do I do with the sauted onions and garlic?
Karina says
You will add it in to the meat after it cools. Enjoy your meatloaf.
Dennis J. Olivier says
I used to serve a Heinz 57 meatloaf. To the mixture same as described; I added Heinz 57, Mustard, Ketchup and a bit of Lea and Perrins Worcestershire Sauce in with the meat mixture. Great flavor, moistness and flavorful. I am a retired Chef and innovation was always a must.
Karina says
Great idea! Thank you for sharing! XO
Joe Martinez says
May 27, 2018
Hi Karina, do you have cooking times available for a slow cooker on your meatloaf recipe? Thanks and take care. Joe
Karina says
I don’t! I haven’t tried it in the slow cooker yet. I would assume cooking it on low for 4-6 hours though depending on how much meat you have. Let me know how it turns out! XO
Judy says
What type of hamburger meat did you use? The last time I attempted a meatloaf I used organic grass fed beef and it was not the right consistency at all for good old fashioned meatloaf.
Your recipe looks so good!
Karina says
Hi Judy! I use regular, good old ground beef. I’ve tried both lean and normal full fat ground beef, and both yield the same yummy result!