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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 this meatloaf about 4 times now and it is bar far the best meatloaf I have ever eaten. It reminds me of my Mom’s meatloaf with using bread soaked in milk. It turns out perfect every time. There are just two of us and I freeze it in sections for future use. That red sauce is wonderful!
***TIP***
Please buy yourself a meatloaf pan with a removable grease tray. I found a great one at Chef’s Corner Store (I’m not affiliated with them or anybody else) for just over $20. It is very sturdy and heavy duty. Without the insert you can make bread, etc. You will get a lot of use out of the pan in the years to come.
The first time I made this recipe the meatloaf turned out firm and easy to cut into thin slices. I lifted the insert out, slowly slid the meatloaf on my wooden cutting board and let it rest about ten minutes.
This recipe is awesome! I added some BBQ sauce to the glaze and substituted Panko crumbs instead of the bread and milk mixture even though I’m sure the recipe is perfect just as written. Some freshly mashed Russet potatoes with cheese, sour cream, butter and green onion made my tummy happy! Have fun cooking! Jeff
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!
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!
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
I have never tasted meatloaf like this before. Thank You for this recipe it was great!!!
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!
Excellent, love it.
We are having trouble with the sauces that ooze out carmelizing into a big burnt mess. Any thoughts or ideas?
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.
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!!
Hi Traci,
I just made this with gluten free bread – turned out great! I used the heels since the family doesn’t like that part as much with sandwiches.
I don’t see why not. I’m making it right now with gf bread.
I also have Celiac and use GF Bread slices and it’s incredible. I hope you try it 🙂 It’s my favourite meatloaf recipe.
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