top of page

Classic Homemade Meatloaf (Juicy + Easy)

Updated: Jul 20

This classic meatloaf is tender, flavorful, and topped with a sweet-tangy glaze. Follow the steps below for a reliable weeknight dinner.

Prep & Cook Time

  • Prep: 15 minutes

  • Bake: 50–60 minutes

  • Rest: 10 minutes

Ingredients

For the meatloaf

  • 2 lb (900 g) ground beef (80/20 recommended)

  • 1 cup breadcrumbs (plain or Italian)

  • 2 large eggs

  • 1/2 cup milk

  • 1 small onion, finely diced

  • 3 cloves garlic, minced

  • 2 tbsp ketchup

  • 1 tbsp Worcestershire sauce

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1 tsp smoked paprika (optional)

For the glaze

  • 1/2 cup ketchup

  • 2 tbsp brown sugar

  • 1 tbsp apple cider vinegar (or white vinegar)

  • 1 tsp Dijon mustard (optional)

How to Make Meatloaf (Step-by-Step)

  1. Preheat oven to 375°F (190°C). Line a sheet pan with foil or parchment, or lightly grease a loaf pan.

  2. Make the panade: In a large bowl, mix breadcrumbs and milk. Let sit 2 minutes to hydrate.

  3. Add flavor: Stir in onion, garlic, ketchup, Worcestershire, salt, pepper, and paprika.

  4. Add eggs and beef: Add eggs, then the ground beef. Mix gently with your hands just until combined (don’t overmix).

  5. Shape: Form into a loaf (about 9x5 inches) on the sheet pan, or press into a loaf pan.

  6. Bake (first stage): Bake 35 minutes.

  7. Glaze: Mix glaze ingredients. Spread over the top of the meatloaf.

  8. Bake (finish): Bake 15–25 minutes more, until the center reaches 160°F (71°C).

  9. Rest & slice: Rest 10 minutes before slicing so juices redistribute.


Office Cleaning Find | Advertise | Free


LawnCare | Advertise | Free


⚠️ AI-Generated Recipe:

This recipe was created by artificial intelligence. Please use caution and double-check measurements, cooking times, and food safety. Use this information at your own risk.


Tips for the Best Meatloaf

  • Don’t overmix: Overworking the meat makes it dense.

  • Use 80/20 beef: A little fat keeps it moist.

  • Thermometer wins: Pull at 160°F (71°C) for safe, juicy slices.

Serving Ideas

Serve with mashed potatoes, roasted vegetables, or a simple salad. Leftovers make great sandwiches.

Storage & Reheating

  • Fridge: Store airtight up to 4 days.

  • Freezer: Wrap slices and freeze up to 3 months.

  • Reheat: Microwave slices with a splash of water, or warm covered in a 325°F (165°C) oven.


bottom of page