The BEST Meatloaf Recipe We’ve Ever Had!

After years of tinkering I finally perfected the BEST meatloaf, a juicy beef loaf with a zesty topping, and I share my favorite Meatloaf Tips that made it possible.

I’ve worked years at perfecting this and finally, here it is. This is the BEST Meatloaf Recipe I’ve ever had, tender and juicy with a zesty topping that somehow makes every bite sing.

I use ground beef 80/20 and plain breadcrumbs to get the texture just right, and yeah it took a lot of trial and error to stop it from drying out. You’ll wonder why you ever settled for anything else.

I packed all my Meatloaf Tips into this one, the kind of recipe you keep making until someone asks for the secret, and then you hesitate because it’s that good.

Ingredients

• Ground beef gives rich protein, iron and fat, keeps meatloaf juicy
• Breadcrumbs add body and absorb moisture mostly carbs and a little fiber
• Eggs bind ingredients, they provide protein fat and a touch of richness
• Milk softens breadcrumbs adds calcium and mild dairy sweetness
• Onion brings moisture, savory depth and subtle natural sweetness when roasted
• Garlic gives pungent aroma and savory flavor not many calories
• Parmesan add nutty umami, salty bite and some protein
• Ketchup brown sugar and vinegar make a sweet tangy glossy glaze
• Parsley brightens flavor, gives small vitamins and fresh green notes

Ingredient Quantities

• 2 lbs ground beef 80/20
• 1 cup plain breadcrumbs
• 1/2 cup whole milk
• 2 large eggs
• 1 medium yellow onion
• 2 cloves garlic, minced
• 1/3 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 tablespoon olive oil
• 1/2 cup ketchup for topping
• 2 tablespoons packed brown sugar for topping
• 1 tablespoon apple cider vinegar for topping

How to Make this

1. Preheat oven to 350 F and set the rack in the middle. Lightly oil a loaf pan or line a rimmed baking sheet with foil for easier cleanup.

2. Peel and finely chop the yellow onion. Heat the 1 tablespoon olive oil in a skillet over medium heat, sauté the onion until soft and translucent about 5 minutes, add the minced garlic and cook 30 seconds more. Turn off the heat and let cool a few minutes so it wont cook the eggs later.

3. In a small bowl pour 1/2 cup whole milk over 1 cup plain breadcrumbs and let soak 2 to 3 minutes until soggy.

4. To the soaked crumbs add 2 large eggs, 1/3 cup grated Parmesan, 1/4 cup chopped fresh parsley, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon dried thyme. Stir until combined.

5. Place 2 lbs ground beef in a large bowl, add the cooled onion and garlic, then add the breadcrumb mixture. Gently mix with your hands or a spoon just until combined. Dont overwork it or the loaf will be dense. Tip: wet your hands slightly to keep the mixture from sticking.

6. Shape the meat into a loaf in your pan or on the baking sheet about 8 to 9 inches long and even in thickness so it cooks uniformly.

7. Whisk together 1/2 cup ketchup, 2 tablespoons packed brown sugar and 1 tablespoon apple cider vinegar for the topping. Spread about two thirds of the glaze evenly over the top of the loaf, reserve the rest to brush on later.

8. Bake 55 to 65 minutes until the internal temperature reaches 160 F in the center. If the topping is getting too dark tent loosely with foil. About 10 minutes before done brush the reserved glaze on top for a sticky finish.

9. Let the meatloaf rest 10 to 15 minutes before slicing so the juices settle. Slice and serve warm, trust me it holds together way better if you wait.

Equipment Needed

1. Oven set to 350 F
2. Loaf pan or rimmed baking sheet lined with foil for easier cleanup
3. Large skillet for sautéing the onion and garlic
4. Cutting board and chef knife (for the onion and parsley)
5. Large mixing bowl plus a small bowl for soaking the breadcrumbs
6. Measuring cups and measuring spoons
7. Wooden spoon or your hands and a spatula for shaping the loaf
8. Whisk and a small spoon or silicone brush for the glaze
9. Instant read meat thermometer to check for 160 F don’t skip it
10. Oven mitts and tongs for safe handling

FAQ

The BEST Meatloaf Recipe We’ve Ever Had! Substitutions and Variations

• Ground beef (2 lbs 80/20): try 1 lb ground beef + 1 lb ground pork for a juicier, slightly sweeter loaf, or use 2 lbs ground turkey if you want it leaner (add 2 tbsp olive oil so it wont dry out).
• Plain breadcrumbs (1 cup): swap with 1 cup panko for a lighter texture, or 1 cup quick oats or crushed saltine crackers if youre out of breadcrumbs.
• Whole milk (1/2 cup): use 1/2 cup buttermilk for extra tang and tenderness, or 1/2 cup unsweetened almond or oat milk to keep it dairy free.
• Grated Parmesan (1/3 cup): substitute Pecorino Romano for a sharper saltier bite, grated Asiago for milder flavor, or 2 tbsp nutritional yeast for a dairy free option.

Pro Tips

1. Let it rest longer than you think. 10 minutes is ok but 15 to 20 gives the juices time to redistribute so slices hold together and dont fall apart, also the center keeps cooking a bit after you pull it so check temp then let it sit.

2. Dont overmix. Mix just until everything looks combined, use slightly wet hands to keep it from sticking, and if you can, chill the shaped loaf in the fridge for 20 to 30 minutes before baking to help it keep its shape and cut cleaner slices.

3. Manage the glaze for best color and flavor. Put most on at the start for flavor, but save some to brush on near the end for a sticky glossy finish, or pop it under the broiler for 30 to 60 seconds at the very end to caramelize but watch it the whole time so it doesnt burn.

4. Texture and moisture fixes. If the mix seems too dense add a splash more milk or a grated carrot or zucchini for moisture, if it feels too loose press out big air pockets and use a shallower, wider shape so it cooks evenly. A quick taste of the seasoning before shaping helps too, just cook a tiny bit of the raw mix in a skillet to test.