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You’ll be saying “Yasss” after you try this classic, tender, and moist meatloaf. Pinterest loves this recipe!
Serve it with creamy mashed potatoes — they’re a must. I also recommend my Ultimate Southern Style Ritz Cracker Meatloaf for another delicious option.
This version is a little different from many meatloaf recipes. There’s no milk; instead I use a flavorful beef base (or broth) and you don’t need a special meatloaf pan. The peppery brown sugar ketchup glaze gives the loaf a nice kick.
Read on to learn how I keep this meatloaf juicy and tender. No breadcrumbs required — plain white bread processed into crumbs works perfectly.
I struggled to snap a perfect picture of my best meatloaf! Normally I don’t brag, but this meatloaf is seriously good. It’s hard to make meatloaf look photogenic, but the flavor is what counts.
UPDATE: I posted the first photo a couple years ago and have improved my photography since — check out the newer photo below!
This is one of my favorite comfort foods (closely tied with my Salisbury steak). I could probably eat the whole 2-pound loaf myself. The recipe is easy and my family always fights over the last slice.
What Makes a Good Meatloaf Recipe
The key to flavorful meatloaf is 80/20 ground beef. Too-lean meat lacks the flavor and juiciness that fat provides. Instead of soaking bread in milk, use beef or chicken base (or broth) for more depth. Most liquids keep meatloaf moist, so choose a flavorful broth when possible.
For extra flavor, try adding 3/4 teaspoon each of onion and garlic powder — it’s delicious.
What Can I Substitute for Milk in Meatloaf?
You can substitute milk with chicken, beef, or vegetable broth. Water works too but won’t add extra flavor.
Meatloaf Sauce
Meatloaf sauce is like icing on a cake. I use ketchup, brown sugar, and pepper to make a tangy, peppery brown sugar glaze. The pepper perks the sauce up — don’t be afraid of it. Readers have suggested adding chili sauce or chipotle for heat, or wrapping the loaf in bacon instead of using a glaze.
Why Does My Meatloaf Fall Apart?
There are a few reasons a meatloaf might fall apart: not enough eggs or vegetables to bind, using meat that’s too lean, or adding too much liquid. Vegetables help bind the loaf and 80/20 beef helps it stay moist and hold together. Also, don’t overdo the liquid, and let the cooked meatloaf rest 10–15 minutes before slicing to help it set.
Can You Prepare Meatloaf the Night Before?
Absolutely. Prepare the meatloaf mixture, cover it tightly, and chill. Chilling can even improve the flavor. When ready, form into a loaf, place on a parchment- or foil-lined baking sheet, and bake. If chilled, it may take a bit longer to cook through.
Can You Freeze Meatloaf?
- Yes. Wrap each raw loaf tightly in plastic wrap then foil, place in a zip-top bag, label and date. Properly wrapped, raw meatloaf lasts up to 3 months in the freezer.
- To bake, defrost overnight in the refrigerator and follow the baking instructions. You can cook from frozen, but it will take much longer.
How to Store Meatloaf
Refrigerate cooked meatloaf in airtight containers or wrap tightly with heavy-duty foil or plastic wrap for 3–4 days. To freeze cooked meatloaf, wrap cooled loaf in plastic wrap then foil, seal in a zip-top bag, label and date — it will keep up to 3 months.
How Long to Cook Meatloaf
Most meatloaves take 45–60 minutes to cook. This recipe typically finishes around 45 minutes in an older oven; newer ovens may take 55–60 minutes. Cook until the internal temperature reaches 165°F.
How to Make Meatloaf Step by Step
Make the meatloaf:
- Preheat oven to 350°F. Cover a baking sheet with heavy-duty aluminum foil. Place a second baking sheet filled with water on the bottom oven rack to help keep the meatloaf moist.
- Add 1 tablespoon vegetable oil to a skillet over medium heat. Sauté 2 cups diced red onion until softened (6–8 minutes). Add minced garlic in the last minute, cook until fragrant, then remove and cool slightly.
- Process 4 slices of fresh white bread into crumbs. In a small bowl mix the breadcrumbs with 1/3 cup beef broth, 2 lightly beaten eggs, and 1 1/2 tablespoons Worcestershire sauce. Let soak 5 minutes.
- Prepare the glaze: mix 1/2 cup ketchup, 4 tablespoons light brown sugar, and 2 teaspoons pepper (optional) in a small bowl and set aside.
- In a large bowl, add 2 lb ground beef (80/20), the soaked breadcrumb mixture, the sautéed onions and garlic, a pinch of ground thyme, a couple pinches of dry parsley, and salt and pepper to taste. Gently combine — don’t overmix.
- Shape the mixture into a loaf on the prepared baking sheet. Spread half the glaze over the top. Bake 45–60 minutes or until the internal temperature reaches 165°F. Brush with remaining glaze, let rest 10–15 minutes, then slice and serve with mashed potatoes and vegetables.
Meatloaf Recipe Tips
- Use plenty of seasoning and generous sautéed onions — they add great flavor.
- Use beef broth (or Better Than Bouillon diluted per the notes) instead of milk for richer taste.
- Make fresh breadcrumbs from store-bought white bread for the best texture and moisture.
- Handle the mixture gently; overmixing produces a tough loaf.
- Line your baking sheet with parchment paper or foil for easy cleanup.
- Place a pan of water on the bottom rack while baking to help keep the meatloaf moist.
- Always let the cooked loaf rest 10–15 minutes before slicing so it holds together.
Best Meatloaf!
Look at that flavor — the sweet, tangy, peppery glaze and the cooked diced onions. This meatloaf is amazing. It’s easy to make and full of flavor; I won’t be surprised if your family devours it in minutes.
My sister tried this recipe and her picky family loved it, saying it tasted like something from a restaurant. That kind of feedback makes me happy — I love helping people make delicious, easy food.
Now how about a simple but delicious peach cobbler for dessert?
If you LOVE soul food/southern food, join our new Facebook group: Soul Food Love/Southern Recipes.
The Best Meatloaf Recipe
April Boller Wright
Ingredients
- 2 lb ground beef (preferably not lean)
- 4 slices fresh bread (processed into crumbs)
- 1/3 cup beef broth (see notes for Better Than Bouillon)
- 1 1/2 tbsp Worcestershire sauce
- 2 eggs, lightly beaten
- pinch ground thyme
- 2 pinches dry parsley
- 1 tbsp vegetable oil
- 4 garlic cloves, minced
- 2 cups red onion, diced
- salt and pepper to taste
Brown Sugar Glaze
- 1/2 cup ketchup
- 4 tbsp light brown sugar (about 4–5 tbsp)
- 2 tsp pepper (optional)
Instructions
- Preheat oven to 350°F. Cover a baking sheet with heavy-duty foil. Place a pan of water on the bottom oven rack.
- Heat oil in a skillet over medium heat. Sauté onions until softened, 6–8 minutes. Add garlic for the last minute, cook until fragrant, then cool.
- Process bread into crumbs. In a small bowl combine breadcrumbs, beef broth, eggs, and Worcestershire sauce; let soak 5 minutes.
- Mix ketchup, brown sugar, and pepper for the glaze and set aside.
- Combine ground beef with the soaked breadcrumb mixture, onions, garlic, thyme, parsley, salt, and pepper. Gently mix—do not overwork.
- Shape into a loaf on the prepared baking sheet. Spread half the glaze over the top and place on the rack above the pan of water.
- Bake 45–60 minutes or until internal temperature reaches 165°F. Brush with remaining glaze, let rest 10–15 minutes, then slice and serve.
Notes
Better Than Bouillon: Use 1/3 cup water plus 1/2–3/4 tsp of paste. Do not use a larger amount of paste or it will be too salty.
Seasonings: Optional additions include 1 tsp garlic powder, 1 tsp onion powder, a pinch up to 1/4 tsp dried parsley, and crushed red pepper to taste.
Bread: Use regular white sandwich bread. Process into crumbs and be sure the crumbs are soaked through before adding to the beef.
Handling: Combine gently to avoid a tough loaf.
Moisture: Placing a pan of water on the bottom oven rack helps keep the meatloaf juicy.
Storage: Refrigerate cooked meatloaf up to 3–4 days in airtight containers. Freeze wrapped loaves up to 3 months.
Resting: Let the meatloaf rest 10–15 minutes before slicing.
If you make this, I’d love to know — leave a comment below!
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If you like this meatloaf, you may also enjoy:
- Ultimate Ritz Crackers Meatloaf
- Instant Pot Grape Jelly Meatballs
- Stovetop Mac and Cheese
- Italian Sausage and Peppers
- Salisbury Steak
- Taco Steak Salad
- Beef Tacos
- Jamaican Beef Patties
- Smothered Chicken