Yasss The Best Meatloaf Recipe Highly Rated w/ Video

Name: The Best Meatloaf Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 2 lb ground beef (preferably not lean ground beef); 4 slices of fresh bread (food processed); 1/3 cup beef broth (I used Better Than Bouillon Beef Base**BE SURE TO READ NOTES BELOW); 1 1/2 tbsp Worcestershire sauce; 2 eggs (lightly beaten); 1 pinch ground thyme (*see seasoning notes ); 2 pinches dry parsley; 1 tbsp vegetable oil; 4 garlic cloves (minced); 2 cups red onion diced; salt (for taste); pepper (for taste); 1/2 cup ketchup; 4 tbsp light brown sugar (about 4-5 tablespoons); 2 tsp pepper (optional)

ByApril Boller Wright

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You’ll be hollering “Yasss” after you try this delicious classic, tender, and moist meatloaf. Pinterest loves this meatloaf recipe!

And these mashed potatoes are a must! Make sure to check out my Ultimate Southern Style Ritz Cracker Meatloaf. It’s also DELICIOUS! I can’t decide which one I like better!

This recipe is different than most meatloaf recipes. No 1, there isn’t any milk, A super flavorful beef base is used and no need for a meatloaf pan. And everyone loves the glaze with a kick!

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Read more below to find out what I use to make it juicy and tender! I should also mention that there is no need to buy breadcrumbs. Just use regular white bread.

I struggled to snap a perfect picture of my best meatloaf! Normally I wouldn’t brag about things, but this meatloaf is seriously good.😋

It’s hard to make meatloaf look good but at the end of the day, the flavor is all that matters. Right?

UPDATE! I posted the above photo almost two years ago. Since then, I’ve been working hard on my photography game and I think I’ve managed to take a better photo of my meatloaf. Check it out below! Yay!

This is my absolute favorite comfort food…wait…My other fav is my Salisbury steak. I’m afraid to say this, but I could probably eat the WHOLE 2 lbs!

This tasty meatloaf recipe is so easy to make! My family always fight over the last slice.

Back in the day, you wouldn’t find me fighting over meatloaf because I pretty much hated it. That same hatred for the loaf motivated me to develop a meatloaf recipe.

WHAT MAKES A GOOD MEATLOAF RECIPE

The key to good flavorful meatloaf is to use 80% fat ground beef. Too lean ground beef just isn’t as flavorful. 80% ground beef has more fat and that equals more flavor.

Instead of soaking the bread in milk, opt for beef or chicken base. Beef or chicken broth works too but the bases has more flavor.

It’s way more flavorful than milk. Most liquids will help meatloaf stay moist so I love to use flavorful beef broth as much as possible.

For even more flavor, one reader said she used 3/4 tsp of onion and garlic powder. I tried it recently. It’s delish!

WHAT CAN I SUB FOR MILK IN MEATLOAF

As I mentioned above, you can sub milk for just about any liquid. Chicken, beef or vegetable broth work great. You can also add water if you like, but of course it won’t add additional flavor.

MEATLOAF SAUCE

Meatloaf sauce is like the icing on the cake. To make the meatloaf sauce, you’ll need ketchup, brown sugar and pepper. I love to make a peppery brown sugar glaze.

I know it may seem like too much pepper per the recipe, but it so flavorful and delicious. The pepper perks up the sauce!

People that have made this meatloaf, suggested adding chili sauce or chipotle seasonings to the sauce.

Also, if you don’t want to use a meatloaf sauce try wrapping it up in bacon. I got that suggestion from a reader too.

WHY DOES MY MEATLOAF FALL APART

There are a couple reasons why a meatloaf falls apart. It could be that you didn’t add enough eggs or vegetables.

Yes, vegetable do help in binding the meatloaf together. Secondly, you may have used a leaner beef. As I said earlier, opt for an 80% fat ground beef.

The higher fat content helps the meat stay moist and moist meatloaf keeps it from falling apart. It’s not impossible to make leaner meatloaf stick together but it’s tricky.

Thirdly, do not add too much liquid. That will definitely make your meatloaf fall apart. Lastly, let your cooked meatloaf rest for about 10-15 minutes before you slice it. Slicing it right away, may make the meat fall apart.

CAN YOU PREPARE MEATLOAF THE NIGHT BEFORE

Absolutely! We all have busy lives. It’s a HUGE time saver when we can prep meals in advance.

First, prepare the meatloaf mixture.Keep the meatloaf mixture in the bowl.

Next, cover it tightly with a lid, saran wrap or foil. Not only is this a big time saver, but chilling in the fridge also makes the meatloaf more flavorful.

When you are ready to bake it, make the meatloaf into a loaf.

Place it on a parchment or foil lined baking sheet and bake per the recipe. FYI, chilled meatloaf may take a bit longer to cook through.

CAN YOU FREEZE MEATLOAF

Of course! Wrap each raw meatloaf tightly in saran wrap then foil. Put it into a ziploc bag. Label and date it. Properly storing meatloaf in
the freezer will prevent freezer burn or contamination. Frozen meatloaf wrapped properly will last up to 3 months.
When you are ready to bake it, let it defrost overnight in the refrigerator and proceed with the baking instructions
per the recipe. Yes you can cook the meatloaf frozen, but it will take much longer to cook through.

HOW TO STORE MEATLOAF

Refrigerate cooked meatloaf in airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap for 3-4 days.

To freeze cooked meatloaf, wrap room temperature meatloaf tightly in saran wrap then foil. Put it into a ziploc bag.

Label and date it. Next, place in the freezer. Frozen meatloaf wrapped properly will last up to 3 months.

HOW LONG TO COOK MEATLOAF

Most meatloaf recipes take anywhere between 45-60 minutes to cook. This recipe can take up to 60 minutes depending on your stove.

In our old stove, this meatloaf was done in 45 minutes. Our new stove takes longer, about 55-60 minutes to cook through.

HOW TO MAKE MEATLOAF STEP BY STEP

Make the meatloaf

Preheat the oven to 350 degrees F. Cover the entire top and sides of a baking sheet with heavy-duty aluminum foil. If you only have parchment paper line the baking sheet with it.
Add 4 slices of bread to a food processor and process. Add the bread crumbs to a bowl with the eggs, broth, and seasonings. Soak for 5 mins. Saute the vegetables. Cook until fragrant. Set to the side to cool (photos 1- 4).
Ketchup glaze: Mix the ketchup, brown sugar and pepper in a small bowl. Set aside. Add the ground beef and soaked bread mixture to a large bowl. GENTLY combine. Do not over mix(photos 5-7).
Place meatloaf on the baking sheet. Shape into a loaf. Spread the meatloaf sauce over the top. Bake from 45-60 minutes. Brush the remaining meatloaf sauce over the top. Let the meatloaf rest for 10-15 minutes. Serve with mashed potatoes and vegetables(photos 8-9).

MEATLOAF RECIPE TIPS:

Meatloaf should be full of flavor, therefore, don’t skimp on seasonings and use a generous amount of sautéed onions.The cooked onions makes this meatloaf super delicious. A lot of meatloaf recipes use milk but I don’t use it.

I only use beef broth. It works. Trust me, the beef broth provides so much flavor. I love to use Better Than Bouillon Beef Base.
Always use fresh bread, not the breadcrumbs from the store. Why so? Well, fresh bread will make moist meatloaf. Use a food processor
to make bread slices into breadcrumbs.
Avoid tough meatloaf using a light touch. Gently combine the ground beef with the egg, bread, and onion mixture.
Do not over-mix.
For an easy cleanup, line a baking sheet with parchment paper or heavy-duty aluminum foil.
Lastly, place an empty baking sheet on the bottom shelf. Fill with water. Place the meatloaf on the shelf right above the pan with water.This will help keep the meatloaf nice and moist.That’s all there is to this meatloaf recipe. Simple is best.
Remember to let the cooked meatloaf rest for 10-15 minutes then slice it.

BEST MEATLOAF!

Do you see all that great flavor? The sweet tangy peppery red ketchup glaze. Yum! The diced cooked onions are looking good too!
This meatloaf is amazing. I couldn’t wait to sink my teeth into it.

I won’t be surprised if your family gobbles it up in minutes. I’m just so excited about the FLAVOR! It’s the best meatloaf I’ve ever tasted. It’s easy to make and so DAMN good!

My sister tried this meatloaf recipe. Her picky husband and daughter both hate meatloaf but LOVED this one! She said it tasted like the ones at them famous restaurants.

Those are the type of things I love to hear. I love cooking and I love helping people create delicious easy food. I hope you can try it! Now how about some simple but so good peach cobbler?

If you LOVE soul food/ southern food join our NEW FB group: Soul Food Love/Southern Recipes.

The Best Meatloaf Recipe

April Boller Wright

Yasss may be the only word you utter after your chomp down and savor the bursting flavors of this delicious classic, tender, and moist meatloaf.

4.98 from 134 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 50

Total Time 1

Course Dinner, Lunch

Cuisine American

Servings people

Calories 472 kcal

Ingredients

2 lb ground beef preferably not lean ground beef
4 slices of fresh bread food processed
1/3 cup beef broth I used Better Than Bouillon Beef Base**BE SURE TO READ NOTES BELOW
1 1/2 tbsp Worcestershire sauce
2 eggs lightly beaten
1 pinch ground thyme *see seasoning notes
2 pinches dry parsley
1 tbsp vegetable oil
4 garlic cloves minced
2 cups red onion diced
salt for taste
pepper for taste

Brown Sugar Glaze

1/2 cup ketchup
4 tbsp light brown sugar about 4-5 tablespoons
2 tsp pepper optional

Instructions

Preheat the oven to 350 degrees Fahrenheit. Cover the entire top and sides of a baking sheet with heavy-duty aluminum foil. See notes. Fill a baking sheet or sheet pan with water and place it on the very bottom shelve in the oven. *See notes.
Add the vegetable oil to a medium skillet over medium heat. Once the oil is hot, enough add the onions and cook until softened about 6-8 minutes. A minute before the onions are done, add the garlic.
Cook until fragrant (about 30 seconds). Remove the onions and garlic from the skillet and let it cool for about 5 minutes.
To a small bowl add the fresh breadcrumbs, eggs, Worcestershire sauce and beef broth. Mix gently. Let the breadcrumbs soak for 5 minutes.
To a bowl add the ketchup, pepper and brown sugar. Mix well. Reserve for later.
Use a bowl big enough for the ground beef and breadcrumb mixture. Add the ground beef to the bowl with all the seasonings, salt, and pepper. Add the breadcrumb mixture, onions and garlic and gently mix.
For an easy clean up (optional) place the loaf on the baking sheet lined with heavy-duty aluminum foil or line it with parchment paper. Shape the beef into a loaf. Pour only half of the brown sugar ketchup over the meatloaf. Put the meatloaf on the shelf right above the pan with water.
Bake for 45-60 minutes or until the temperature on your meat thermometer reads 165 degrees Fahrenheit *See notes. Cover the meatloaf with the remaining ketchup glaze and serve with mashed potatoes and vegetables.
Sharing is caring, so please share this recipe, so other people can enjoy it!

Video

Notes

Better Than Bouillon beef base: Use 1/3 cup of water plus 1/2 tsp or up to 3/4 tsp of BTB. DO NOT USE 1/4 cup of BTB unless you want a saltY meatloaf!

Seasonings: The video clip of how to make this meatloaf is new. I added additional optional seasonings. In the video, you'll see that I used 1 tsp of garlic powder, 1 tsp onion powder, pinch or up to 1/4 tsp dried parsley, crushed red peppers (add as much or as little as you like). If you don't care for spice eliminate it.

Bread: Use regular store brand white bread. You can break the bread into small pieces or use a food processor. Just make sure the bread is soaked through before you add the bread mixture to the beef.

Tough meatloaf is no good - With a light touch, combine the ground beef with the egg, bread, and onion mixture. Do not over-mix.

Juicy and tender meatloaf - Fill a baking sheet with water. Place it on bottom oven shelf. Place the meatloaf on the shelf right above the pan of water. Fill with water.

Easy cleanup - line the baking sheet with parchment paper or heavy-duty aluminum foil. I used parchment paper for this recipe since I was out of foil, BUT I prefer to use aluminum foil. The baking tray stays a bit cleaner with foil.

Rest - let the cooked meatloaf rest for about 10-15 minutes before slicing.

Storage - refrigerate meatloaf in airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap for 3-4 days.

How to freeze - to freeze cooked meatloaf, wrap room temperature meatloaf tightly in saran wrap then foil. Put it into a ziploc bag. Label and date it. Next, place in the freezer. It will last up to 3 months.

Freeze raw meatloaf - Wrap each raw meatloaf tightly in saran wrap then foil. Put it into a ziploc bag. Label and date it. Properly storing meatloaf in Frozen meatloaf wrapped properly will last up to 3 months. When you are ready to bake it, let it defrost overnight in the refrigerator and proceed with the baking instructions per the recipe.

TOOLS USED TO MAKE THIS

GDealer Super Fast Instant Read Thermometer

Better Than Bouillon Beef Base

Nordicware Aluminum Commercial Bakers Big Sheet Pan

FYI. Be careful when using Better than bouillon because it contains salt. But for this meatloaf recipe, if you use the measurements shown in the recipe card, you will need to add additional salt to the meat mixture.

The meatloaf video below was added to the post on 8/11/2021

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Nutrition

Calories: 472kcal

Keyword #bestmeatloafrecipe, easymeatloaf, meatloaf, meatloaf recipe

Like this? Leave a comment below!Let us know how it was!

If you make this I’d love to know! Leave a comment below!

Make sure to save this PIN to your Pinterest board for later, read the great reviews and while you are there, follow me!

If you like this meatloaf recipe then you may also like these other beef recipes and sides:

April Boller Wright

April is a PR friendly Food Blogger, Recipe Developer, Photographer & Sweetsaholic in the D.C area who loves using mostly fresh ingredients to make her simple melting pot flavorful recipes. For business inquiries please fill out this contact form.

458 Comments

Janice says:

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I made a double batch last night and fed 7 hungry people. This was the most delicious meatloaf EVER! Thank you!

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1. April says:
  
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  Thank you Janice! Glad you liked it!
  
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Jacqueline zimmerman says:

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I tried this 1 time OMG THE BEST MEATLOAF EVER!!!! I am now on my 4th meatloaf. So delicious tender moist and tasty . Thank you

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1. April says:
  
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  Wow I missed your comment! Thank you so much for trying it out! Glad you like it!!! 🙂
  
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Penni says:

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So good!!!!! It was my 1st time making meatloaf and it was a hit for my whole family. My kids (6,4, and 2) all have very different taste buds and they all loved it. The oldest had thirds, we heard no complaints from the middle child (the picky eater ), and the lil man started clapping after he was done! Lol. We will definitely make this again and again! Thanks for sharing and for the extra tips!

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1. April says:
  
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  Awww I’m so happy you guys loved it especially your kids because as you know, kids can be so picky! Thank you!
  
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Jamie says:

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This was great! I added red pepper flakes to the glaze mixture to add a little heat. Thank you!

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1. April says:
  
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  Glad to hear this Jamie! Thanks!
  
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D Howell says:

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Absolutely delicious! Thank you for posting this…followed your recipe. No changes or additions needed.
Thanks!!!!

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1. April says:
  
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  Thank you so much 🙂
  
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Corey says:

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Did you add bacon to the meatloaf? In photo #4 it looks like more than just onion.

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Denise Wylie says:

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April i made this meatloaf for supper tonight..it was AWESOME!!! I didnt change a thing..YUM! from my family & Thank you for sharing your recipe… 🙂

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1. April says:
  
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  Yay! I’m very happy you enjoyed the meatloaf Denise! Thank you!
  
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Emily King says:

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thanks for all the wonderful tips!

……………………………………………………………………………………..

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1. April says:
  
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  You’re welcome! 🙂
  
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Maureen Bonney Lopresto says:

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Delicious, added minced green pepper.
Best and easiest meatloaf I’ve ever made!

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1. April says:
  
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  Thank you so much!!
  
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Rachel says:

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Great meatloaf recipe! Definitely the best I’ve ever made. It was a big hit with my family! My husband has never liked meatloaf, but complimented this one. I followed the recipe exactly. The only difference is that I used a loaf pan. It took about an hour and a half total baking time. Thank you for this fantastic recipe that made it into my saved favorites!

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1. April says:
  
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  So glad you guys liked it! Thanks for the awesome feedback!!
  
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Tammy says:

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We made this meatloaf tonight for dinner and it was a bit hit with the family. Delicious!!!

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1. April says:
  
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  Thank you so much Tammy!
  
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  1. Debbie Dibble says:
    
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    Thank you for recipe. It was best I’ve made. I will be making again, I did add 1tsp garlic powder and 1tsp onion powder. I was a little nervous about the 2t of pepper in glaze so I put 1 in. I think 2 would be perfect. I wasn’t sure on how much salt to use so I used 1/2 tsp salt and pepper. I think I should of used 1tsp of each. And last of all, I will use aluminum foil instead of wax paper. I’m looking forward to making again with those few adjustments and I think I will have the perfect meatloaf!
    
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    1. April says:
      
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      Thank you so much Debbie and thanks for your great feedback! Enjoy the rest of your weekend!
      
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2. LJ says:
  
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  As a former vegetarian for nearly 2 decades, I don’t cook with meat very often. As the cold settles in here in the Northeast, I decided to make a meatloaf for my guy(+ eat some myself). Your recipe intrigued me and I love the community comments, so… a)fantastic! Served w/fresh CSA broccoli + potatoes. b)used 1lb. organic Turkey + 1lb. 80% organic grass-fed beef 80%. c)diced green pepper, onions + celery w/garlic, parsley, thyme, oregano for sauteed veggie mix plus threw in a splash of sherry in the pan for good measure. d)here’s where it gets even yassier: for broth I used the veggie Better than Broth but added 1/3c ground hens-of-the-woods that I had foraged and dehydrated. The smell was amazing. e) the secret-in-the-sauce: ketchup, sweet chili sauce from Trader Joe’s, 1/2 tsp. Chili powder, 1 tsp. Chili flakes, a dash of Worcestershire and…1 tbsp. cacao powder. Call me crazy, but it is rich + mole-ish. In the oven I followed your steam suggestion, which is great! I wrapped my loaf top + sides w/ prosciutto, cooked no sauce for 30, then added sauce for 30 more minutes. I am often tricking my sweetheart in the kitchen – and Yasss! He loves black bean brownies, beet cake, gf +df desserts made with coconut flour, etc. so when he ate it w/a big smile on his face just now before the Pat’s play the Eagles, I too am smiling. The Turkey play w/ the prosciutto was a touchdown, the cacao in the sauce, a field goal, hidden mushrooms in the savory broth an extra point. Thank you for your easy-to-follow recipe, tips and sharing user feedback. I would never have thought to add cacao if I hadn’t read chipotle!
  
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  1. April says:
    
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    WOW it sounds amazing LJ…oh and by the way I love that you made it “YASSIER.” Just love it! I might have to steal that word. Thank you for your great feedback!
    
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  2. John Robinson says:
    
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    Thanks April. Loved the meat loaf, tender and delicate butiful lingering flavor.My lovely wife gave me a 9 out of 10. Cheers John!!
    
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    1. April says:
      
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      Thank you John!!!
      
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Katie Dietrich says:

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When using better than bouillon do you have to make a broth with it or do you just add the base to the meatloaf?

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1. April says:
  
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  The base is pretty thick and hard to mix into the ingredients, so I always make the broth first.
  
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  1. Veronica says:
    
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    We have a gluten allergy in our home so I crushed up Cheerios and soaked it in plain beef broth and it was oh so good! This is definitely my go to recipe. Thanks.
    
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    1. April says:
      
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      Thank you for your great feedback Veronica! By the way, I love how you used the Cheerios!
      
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Jennifer Senne says:

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Oh wow! where do I even begin? This recipe was so wonderful. My kids were begging for second and my husband agreed it was very tasty! We have friends coming into town and this is my “G0-To” recipe for tonight. My tummy is growling even writing this review. So I added just a few tweaks I’d like to share. I used fresh Thyme and fresh Parsley, added some shallot to the onion and garlic mix and I used the “Better than Bouillon” roasted chicken base. Before I added the Ketchup, brown sugar and pepper mix I put a light layer of the Bouillon around my meatloaf before baking it. When there was about 10-15 minutes left on the timer I went ahead and added the other 1/2 of the ketchup mixture. Everything turned out amazing and it was so delicious. Thank you for sharing this recipe!

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1. April says:
  
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  It sounds AMAZING Jennifer! Im glad you guys love it! hope your friends love it too! Thank you!
  
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Liz says:

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So I have a question I cook for a senior center and 1 of the main guys that eats there is allergic to onions and garlic, is there something else you’d recommend using instead of the onion and garlic? (I know that’s what usually gives recipes their flavor and I have a heck of a time trying to leave out garlic and onion in recipes). Or maybe is there something you’d recommend to make for him? Any suggestions would really help I’m new so I don’t really have any good ideas yet😊 thanks so much!

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1. April says:
  
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  Hi Liz! Is he allergic to all kinds of onions? Is he allergic to green onions and chives? I did some searching on google and found something called asafoetida. It’s a substitute for onion and garlic. You can find it on amazon. Here’s the link https://www.amazon.com/dp/B07F95KBXK/ref=cm_sw_em_r_mt_dp_U_UtZRDbJ60DF8K .Hope this helps 🙂
  
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2. Mary Jane Hall says:
  
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  If it were me, I would mix up the meatloaf mixture first without the onions and garlic and set aside a small amount for 1 serving (for that man) and then add the onions and garlic to the rest of the meat mixture. That way everyone else can taste the original recipe. I think it would be nice though to get some Asafoetida to add to his portion.
  I can’t wait to try this recipe!
  
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Anonymous says:

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Can you use oatmeal instead of bread?

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1. April says:
  
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  The women who commented right below actually tried oats and wouldn’t recommend it.
  
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Amoreena Gilbert says:

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I made it once the way the recipe says, YUM!!
Made it again using oats instead of bread, don’t recommend.
I added green bell pepper the second time though….

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1. April says:
  
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  Sounds good Amoreena! What a helpful comment! Now I know not to ever try oats either plus I’m sure it will help other readers. Thanks so much!
  
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  1. Crystal says:
    
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    I’ve tried out many meatloaf recipes and this one is definitely the best. Made it twice in the last month and not had any leftovers. The whole family loves it, even my picky eater! 🙂 thanks for sharing!
    
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    1. April says:
      
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      Yay! Thank you so much Crystal!!
      
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