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Learn how to make Meatloaf that’s tender, juicy, and loaded with flavor: all topped with a shiny, caramelised glaze. This classic comfort food is budget-friendly, easy to prepare, and the oven does all the heavy lifting. It’s the kind of dish that brings everyone running to the dinner table.
This is the juicy meatloaf recipe you’ll come back to again and again. Made with simple meatloaf ingredients, it’s hearty, satisfying, and perfect for any night of the week. Bonus: leftovers make the best meatloaf sandwiches the next day!
What Makes This Recipe Work
This meatloaf is everything you want in a classic comfort dish: juicy, tender, and packed with flavor. The mix of simple pantry staples creates rich, savory depth with minimal effort. It slices beautifully and makes even better leftovers.
That sticky, caramelised glaze on top? Absolutely irresistible. Whether it’s a weeknight dinner or a weekend treat, this recipe is one you’ll keep coming back to.
What Goes Into Meatloaf
This juicy meatloaf is made with everyday ingredients you probably already have in your kitchen. A few key additions take it from basic to absolutely irresistible.
- Ground Beef: Use regular or lean mince for a flavorful base that stays moist and tender.
- Bread and Milk: Soaked bread helps bind the meat while keeping the texture light and juicy.
- Parmesan Cheese: Freshly shredded parmesan adds a rich, savory layer to the mix.
- Tomato Paste and Worcestershire Sauce: These two bring umami and depth, giving the meatloaf its bold, comforting flavor.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Meatloaf
- Prep and Soak: Preheat oven to 400°F (200°C) and lightly grease a baking sheet. Soak the bread in milk in a large bowl, pressing it down gently to absorb the liquid.
- Sauté Aromatics: Heat oil in a small pan over medium heat. Sauté onion until soft and translucent, then add garlic and cook for 30 seconds until fragrant.
- Mix Meatloaf: Mash the soaked bread with a fork. Add in beef, parmesan, eggs, parsley, tomato paste, Worcestershire sauce, mustard, salt, pepper, and sautéed onion, mixing until just combined.
- Shape and Glaze: Form the meat mixture into a loaf shape and place it on the prepared tray. Stir together glaze ingredients in a small bowl and spread half of the sauce over the top.
- Bake and Glaze Again: Bake for 50 minutes, then brush on half of the remaining glaze. Return to the oven and bake for another 20 minutes until golden.
- Rest and Serve: Let the meatloaf rest for 10 minutes before slicing. Serve with remaining glaze mixed with pan juices, alongside mashed potatoes or vegetables.
For the ultimate comfort meal, serve your meatloaf with creamy Mashed Potatoes—they’re perfect for soaking up the rich glaze and pan juices. If you’re craving something extra hearty, Tuscan Chicken Mac And Cheese brings bold, cheesy flavor in one easy pot.
Add a side of Easy Cheesy Garlic Bread for the finishing touch. It’s crisp, buttery, and ideal for scooping up every last bite.
Recipe FAQ’s
Bake meatloaf at 400°F (200°C) for 50 minutes, then brush on more glaze and cook for another 20 minutes until sticky and caramelised. Let it rest for 10 minutes before slicing so the juices redistribute and the loaf stays intact. Tent it with foil to keep warm while resting.
Yes, you can freeze meatloaf before or after cooking. Freeze raw meatloaf tightly wrapped in plastic and foil, then defrost in the fridge for 18–24 hours before baking. Cooked meatloaf can also be frozen in slices and reheated when needed.
If your meatloaf crumbles, it may not have enough binding ingredients like eggs or soaked bread. Overmixing can also lead to a dry texture. Be sure to let it rest before slicing to help it hold together.
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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 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 garlic powder
- 1/2 teaspoon cracked black pepper
- 1 teaspoon onion powder
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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
Absolutely scrumptious meatloaf. Definitely a family favourite.
Hi, I was wondering if I could make this without the parmigiana cheese? The recipe sounds delicious! Can’t waitbto make it!
I just made this. Followed the recipe but adding finely chopped celery. It is delicious and will definitely make again.
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!
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 🙂
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?
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
Finely chopped mushrooms can replace bread in a meatloaf recipe. Recipe is very moist and you will never know the bread is missing.
I used crushed up pork rinds. I soak them in milk as well!
I used keto bread
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.
Im going to halve the recipe, any suggestions on cooking time?
Hi Natalie,
It may take 25-30 minutes.