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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 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 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. I haven’t had meatloaf for probably 25 years (though it was a dinner staple growing up) and while reading a book today, the main characterof referenced getting a meatloaf sandwich (as a kid we would eat cold meatloaf sandwiches) Decided I need to revisit what I used to love and found this recipe. It sounds amazing and can’t wait to try it.

  2. We love this recipe! It’s so good. It’s become our go to for meatloaf. I follow the directions completely, no modifications – turns out amazing. This is about my 4th time making it in the last 2 or 3 months lol.5 stars

    1. Hi Shari! I am so happy you like the meatloaf! I read it out loud to my husband because your comment was so thoughtful and kind. Thank you so much and Happy New Year!

  3. Hi April, Could you make this in individual mini loaf pans for special occasion.

    1. Hi Leslye. I haven’t made that way but I don’t see why it wouldn’t work. If you try it just make sure you keep an eye on it. I’ve checked other similar recipes and noticed mini loafs take about 45 minutes to bake.

  4. I am forever looking for the perfect meatloaf recipe and this checks so many boxes! I love the glaze with the brown sugar on top!5 stars

  5. Karyl Henry says:

    I can’t even tell you the last time I had meatloaf, because it’s usually dry and lacks flavor. This one looks just the opposite. I never thought about fresh bread keeping stuff more moist than store bought bread crumbs, but that makes total sense. I’m going to have to try that5 stars

    1. I’m sure you will definitely love this one! Many people love it! Thank you Karyl!

  6. Loved this recipe. The meatloaf was moist and tasty and the measurements were appropriate for the desired quality. Highly recommend.5 stars

    1. Mia, thank you so much for your kind words! I’m happy you enjoyed the meatloaf! 🙂

  7. Ruthirandomness says:

    Second time making this so I had to send you a comment. First time I followed almost exactly, I didn’t have beef broth so I subbed veggie broth and added 1 drop liquid smoke. Otherwise exact- hubby didn’t like it. ( my fault for the liquid smoke- yuck!). Thought I’d try it again, I used white onions, which were all I had, and omitted the thyme- personal taste thing- I just subbed a pinch of Lawrys Steak and chop seasoning. Anyway, it was great. Hubby loved it -and I did too. I know I changed it a bit but your basic recipe was the star. Thanks!5 stars

    1. Oh bummer!I tried adding liquid smoke to a recipe and totally screwed it up. I think I added way too much. It ended up in the trash and we ended up going for takeout lol. Glad you and your hubby enjoyed the meatloaf 🙂

      1. Carol Boudreaux says:

        Dear April, This is by far the best meatloaf recipe I have ever tried. Moist, delicious, tangy! Thank you for posting it. Also – the water under the pan – brilliant!5 stars

        1. Aww thank you so much for your kind words Carol!!! I’m really happy that you like it 🙂

          1. Ann Palin says:

            April,
            There are so many meatloaf recipes, I am looking for the original that used to be right on the package.. Can you help

            Thanks,

            Ann Elizabeth

          2. Hi Ann, I wish I could help but I don’t know. I hope you find it.

  8. Hi from Ireland! Never tried meatloaf but stumbled across your recipe. Isn’t even done yet but the smell from the oven is …now, please. Looking forward to trying your other recipes.5 stars

    1. Hi Maz! I truly hope you enjoyed the meatloaf. Today is a perfect day for a comfort meal, well here in the states anyway. Today is cold yesterday was warm. I wish the weather would make up it’s mind 🙂

  9. Can you use panko brad crumbs instead of slices of bread? If so, any idea how much

    1. I used to use bread crumbs but I don’t remember how much. It was years ago. From looking at other recipes most people use about 1 cup to 1.5 cups of panko bread crumbs. I hope this helps.

  10. Oh My!! This was very truly “The Best Meatloaf Ever!” I think I’ve used a different recipe everytime I’ve made meatloaf in the last 31 years of marriage, but this is my new forever recipe. Great taste and texture. I followed the recipe exactly. The topping is tangy-sweet, love it. Also the simple tip to have a pan of water inthe oven during baking was brillliant. This is the moistest meatloaf I ever made. Thanks April!5 stars

    1. You are so welcome 🙂 Jone and so GOOD to hear or I should say read lol! You just made my day! Thank you for giving it a try!

  11. Tami Brennan says:

    Hi,
    I plan on making this soon. Have you ever used wheat bread? That’s what I usually have. Thanks!

    1. Hi Tami. No I haven’t, but I don’t see why it wouldn’t work. Let me know if you try it out!

      1. I’m a meatloaf lover but haven’t found the perfect recipe until this one! A made a few modifications including adding more spices (cumin, coriander and paprika) and used black garlic. I also used whole wheat bread. Lastly, I split it into 3 loafs, made one fresh and the other two are in the freezer to cook later. Thanks for sharing this recipe 🙂5 stars

        1. Awww how sweet! You’re very welcome Julie! Glad you liked it! 🙂

  12. Hi from Sydney, Australia! I made your meatloaf last night with a couple of twists and it was delicious!! I added in a grated carrot and zucchini (courgette), some additional semi dried mixed herbs with the thyme and parsley then wrapped it in bacon (because nothing ever tastes worse with bacon and it’s for my SIL and he loves bacon!). Then I baked it and glazed it with a sticky Smokey paprika sauce. I was a little worried it may be too moist with the extra vegetables but I sliced it this morning after a night in the fridge and it is perfect. Thanks for the share 🙂

    1. Hi there! You had one loaded meatloaf! It sounds delicious! I have always wanted to visit Australia. One day for sure! Thank you 🙂

  13. Do you really use 2 full cups of diced red onions? That seems like a lot. But I haven’t seen anyone post that it was too much.

    1. Yes, I use 2 cups 🙂 It’s very good. Dice the onions very small if you are not a big fan of them or reduce it to one cup. I hope you can try it!

      1. I used onion and garlic powders to save time (roughly 3/4 tsp each) and used a bit of dried tarragon instead of thyme and it turned out amazing!5 stars

        1. I hear ya, Diane. I use them too when I’m short on time or out of fresh veggies. Tarragon sounds perfect. I will def try it next time I make it. Thank you so much Diane!

  14. This came out AMAZING!! I had planned on making meatloaf for company last night and when I cam upon your reipe, I had to substitute a few things as I already had a “yellow” onion to make the meatloaf with. I also had to use italian bread crumbs as I don’t have a food processor. So, I eliminated the thyme and parsley as again, I used italian breadcrumbs and this came out AMAZING!! I also used regular beef broth and it WAS very moist! Thank you for this recipe! I will be making it again this week!!5 stars

    1. I’m so happy you made it work! Thank you so much Alyson! 🙂

  15. I have only made meatloaf once before and it was as good but dry. My husband was a trooper and ate it but I know it probably wasn’t that good from it being too dry. Being 16 weeks pregnant, I got the sudden craving for meatloaf 😂 afraid to make it again, I looked up juicy recipes and cake across this one… AND IM SO GLAD! This meatloaf was the most tender juicest meatloaf I’ve ever had! I was afraid it wasn’t gonna have much flavor due to the little bit of seasoning in the meat but NIT AT ALL! This was PACKED with flavor! The ketchup glaze was perfection. I didn’t think and accidentally used ground pepper instead of regular pepper so it had a little kick but my husband loved it… the sign of approval came when he went back for seconds! I’ll always turn to this recipe! Thank you so much! My husband, myself and soon to be baby girl LOVED IT!5 stars

    1. Ciara you are too KIND! You just made my day or should say night. Your soon to be baby girl ate good I see lol. I’m so glad you all loved it! 🙂 Thank you so much for trying it out!

  16. Found this recipe today read all the comments ,looks delish sent hubby out to get what i needed nmaking it tonight . Can’t wait to eat it ,thanks for posting it

    1. Hi Linda! I truly hope you enjoyed it! Thanks for trying it out!