Yasss The Best Meatloaf Recipe Highly Rated w/ Video

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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. 

 Slices of meatloaf with a brown sugar ketchup glaze on a serving plate.

 

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! 

A photo of the Best Meatloaf Recipe with a peppery ketchup and brown sugar glaze on a serving platter



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 processAdd 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 step by step recipe pictorial

 

 

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.

     

A raw meatloaf with brown sugar ketchup glaze on a parchment lined cookie sheet

 

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.

A photo of the Best Meatloaf Recipe with a peppery ketchup and brown sugar glaze on a serving platter

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
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dinner, Lunch
Cuisine American
Servings 8 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  
Follow Whisk it Real Gud on Instagram.

Nutrition

Calories: 472kcal
Keyword #bestmeatloafrecipe, easymeatloaf, meatloaf, meatloaf recipe
Like this? Leave a comment below!Let us know how it was!

A plate of meatloaf with mashed potatoes and broccoli

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:

 

 

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458 Comments

  1. Tatiana Haag says:

    This is my new family recipe. I followed everything except the the bread. Our son is gluten free, so I make my own homemade bread crumbs. I added a smidge more water to the beef better than bouillon to accomodate the dryness. I also used one pound pork and one pound ground beef. Only cause I had already defrosted the meat before I found this recipe.
    Otherwise it is a perfect recipe, we made two loaves so I added freshly made mozzarella cheese that I just made this morning to the meatloaf. It just added yumminess to an already perfect meatloaf. I also made on a sheet pan and used the water underneath it. You really came up with the most perfectly moist meatloaf.
    Thanks for sharing.5 stars

    1. Thank you so much Tatiana! I haven’t made mozzarella in so long but I should start making it because it can be a bit pricey. Take care hun!

  2. Jane Saracino says:

    This is hands down the best meatloaf ever! I used fabulous local beef which I’m sure helped to make it
    amazing!

  3. I made this meatloaf last night and my family loved it. My husband said it was the best he’d ever had and I normally don’t make meatloaf much cause it never sticks!! Thank you for my new go too recipe. My only difference I added breadcrumbs don’t have a food processor and added bell pepper used chicken broth!! Was yummy yummy 😊❤️5 stars

  4. Ramona Justice Solomon says:

    Let me start by saying for as long as I can remember and I am 62 years old, I have not been a fan of meatloaf but I give it a try because my husband likes meatloaf. Usually when I make it it is too bland in taste, in addition to falling apart of being too dense. I never get it just right. So yesterday on a whim and tired of making meatloaf that doesn’t taste good at all, I decided to give it another try and ran across your meatloaf recipe.Well, let me tell you and all of your readers this turned out to be the best meatloaf I have ever had in my life and my husband raved about it. I must admit I made a couple of tweaks. I used ground beef and Roma italian sausage meet. I added two packages of Lipton Onion Mushroom soup because I didn’t have beef broth. I also added about a cup of hickory and brown sugar bbq sauce and grated parmesean cheese to the meatloaf mixture. I substituted the 4 slices of bread for Italian bread crumbs-4 1/2 cups. I added lowry seasoning salt, italian seasoning and garlic powder.I had no idea meatloaf could taste so delicious. so thanks for giving me the desire and boost I needed to give meatloaf another try. thanks again5 stars

    1. Sounds like one delicious meatloaf Ramona! I’m glad this recipe got you on the right track! Thanks for stopping by and leaving great feedback! Take care!

  5. Kelly smith says:

    Love this recipe, and so does my family, my mom said I make meatloaf better than she does, I did tweak it a little and left out some the ingredients you have on here though like the beef bullion, Worcester sauce and the red onion, what I did use though is about 1 and a half cups of minced onion is stead of the red onion, and I put the same amount of brown sugar in the loaf recipe as I did the sauce and omg it is delicious, I kind of just made that mistake by accident when I first made it but it’s actually really good in the loaf you ought to try that sometime oh and I don’t put the sauce on till it’s almost done about by a half hour.

    1. Great tips Kelly! I’ll have to try it! Thanks for stopping by and leaving a great review! Take care!

  6. javachic21 says:

    I’m confused. Do you make the better than beer Bouillon base by the direction on the jar with water or do u just use 1/3 cup straight from the jar into the breadcrumbs

    1. No use the jar directions. If you use 1/3 cup of the base the meatloaf will be way too salty.

  7. Oh my!!! So fantastic! My husband loves Meat loaf and I typically buy it made because years (and years) ago I tried making it and just didn’t think it was good. But THIS is amazing. Yes I might have tweaked it just a bit but boy oh boy was it moist (which is what I was going for) and so delicious! Thank you!!!!!5 stars

  8. This is the easiest and most delicious meatloaf EVER. I made it for my daughter and son-in-law when they brought their new baby home from the hospital. And now they want it all of the time! Having it for dinner tonight with mashed potatoes and gravy. Thank you!5 stars

  9. Arlea-Marie says:

    I tried this recipe EXACTLY as you laid out and found it quite yummy. But when next I made it, I added a little cumin to the beef mixture, a little vinegar for some extra tang to the ketchup/sugar/pepper glaze (genius, by the way, I never would’ve thought to add so much pepper but it works!) and used cracker crumbs instead of bread crumbs, as homage to my recently deceased Mama. She was four-square against bread crumbs for reasons she never divulged and I never thought to ask. Now, its too late. Dumbass me. Anyway, point being, its a great recipe with our without my changes. : ) Thanks for that.

    1. Haha I so glad the recipe worked out for you! Thanks for trying it! Oh by the way, the cumin sounds interesting plus I love anything with cumin in it. I gotta try it!

      1. Anonymous says:

        The cumin DOES add a nice smokiness. The oven-bake can brown just fine, but lacks the smoke and char bbq-ing brings. So…..Ima try bbq-ing it next time cuz I just INHALE anything bbq. : ) Ive made a form with a drain and drip pan so the fat doesn’t make the fat flare up. Should be just de-LISH!.
        Stay healthy girl!5 stars

        1. That sounds soooo good! You-are-making-me-HUNGRY LOL! Stay safe and healthy too 🙂

  10. Hi April!. I never comment but I want to thank you for a delicious recipe. My family loved it!. They ask me to make meatloaf for next day after I ready make some. Thank so much it’s so good!!!!…

    1. Nice! So happy everyone enjoyed it! Thank you Eunice!

  11. This is, hands down, the BEST meatloaf recipe! The entire family loves it! absolutely DELICIOUS!!! 😋

    1. Thanks so much for your kind words! I’m so happy you’re family enjoyed it!

  12. Jess Ossorio says:

    Great recipe. By the way, we use Better then Bouillon Chicken base instead of salt in our mashed potatoes. It’s really good1

    1. Thanks Jess! That sounds amazing! I need to try it!

  13. I have a gluten and dairy intolerance so it’s great you don’t use milk in this recipe. I keep gluten free bread on hand & will use that too. I’m just wondering if you have ever used ground turkey for this meatloaf? I just happen to have some on hand & was looking for a recipe to make tonight. I won’t use it with this recipe of anyone does not recommend it. Thanks in advance!

    1. Hi Mary! Unfortunately I haven’t use this recipe with turkey yet.

    2. Anonymous says:

      Have made this many times. This a delicious meatloaf.

  14. alycia ragey says:

    Fantastic meatloaf recipe and soooooo easy. The pepper in the sauce is pure genius. I’ve added to my ‘go to’ list.

  15. My mother always made her meatloaf in a loaf pan with several layers of thinly sliced potatoes on the bottom. The liquiid goes to the bottom, makes the potatoes gather all the juices and melt in your mouth. We never had a dry meatloaf, didn’t have to worry about a side dish, and the recipe has never failed me either. I’m trying it tonight with your ingredients.

    1. Sorry I’m late but I hope you enjoyed the meatloaf!!