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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.
The BEST Meatloaf NOW ON VIDEO!
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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.
Hi Karina, ,
I don’t like cheese. Should I substitute something else or just leave it out?
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!
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.
Hey! Im American and used good ol Heinz Ketchup. Sauce turned out great!
I’m an Aussie and my whole family has made this recipe for many years. Heinze Ketchup is the best, but your favourite tomato sauce will work.
Love it served with mashed potato and steamed veg. The glaze is yummy and we always make lots extra.
Meatloaf with extra sauce is great for leftovers, especially on a sanna.
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.
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.
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
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.
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.
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!
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?
I’ve made this recipe twice and it was a hit both times. Thank you Karina for sharing this recipe.
First time cooking my wife kids loved it, not so used to being in the kitchen but it was delicious, Thanks Glenn