Traditional Meatloaf Recipe – Delicious Meets Healthy
This traditional meatloaf recipe is classic comfort food and a huge family favorite! It’s so juicy, flavorful, and easy, topped with a delicious glaze.
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I’ll be honest – meatloaf hasn’t always been the most exciting dinner in our house. It was one of those “it’s fine” meals… until I made this version. The first time I served it, I didn’t say a word. I just watched my family take that first bite – and the silence was golden. Then came the “Whoa… this is meatloaf?” followed by empty plates and requests for seconds. Juicy, flavorful, and topped with the most irresistible sweet and tangy glaze, this recipe totally changed how we feel about meatloaf. Now it’s a weeknight favorite that even the picky eaters look forward to.
Helpful Reader Review
My whole family loved this recipe! It was so easy, yet had so much flavor. It’s definitely a new one to add to my weekly recipe rotation!
– Kim
What Sets This Meatloaf Apart
- Juicy & flavorful – No dry or bland meatloaf here. A little milk, some ketchup, and a generous amount of seasoning keep this meatloaf moist and full of flavor all the way through. It’s the kind of comfort food that brings everyone back for seconds.
- Doesn’t fall apart – There’s nothing worse than slicing into a meatloaf and having it fall apart. My perfected recipe uses the right balance of breadcrumbs and eggs (and not overmixing!). Every slice holds its shape beautifully.
- Best meatloaf glaze – I’ve tried a lot of meatloaf glazes over the years, but this sweet, tangy version with a few extra seasonings is hands-down my favorite. It bakes into a sticky, flavorful layer that makes the whole dish irresistible.
Ingredients You’ll Need
For a full ingredients list with measurements, check the recipe card below.
This classic recipe is surprisingly simple to make, yet packed with flavor. Here’s what you’ll need:
- Ground beef: I prefer leaner ground beef (like ground sirloin which is 95% lean) but you could also use ground chuck (80% -85% lean, and 15% – 20% fat). You don’t want to go with a fattier ground beef than that because the meatloaf will be greasy.
- Eggs & milk: they are essential here because they help bind all ingredients together.
- Breadcrumbs: I used gluten-free breadcrumbs but you can use regular panko breadcrumbs. You can also process stale bread in a food processor to make some bread crumbs.
- Vegetables: onion, garlic, fresh parsley
- Condiments: Worcestershire sauce, ketchup, white wine vinegar
- Brown sugar: I like to add a touch of brown sugar – it balances the tanginess of the ketchup and gives the glaze that beautiful, glossy finish.
- Spices: paprika, Italian seasoning, garlic powder, onion powder, black pepper, salt
Healthy Meatloaf Recipe
While this easy meatloaf recipe is gluten-free and relatively healthy, you can also swap the Worcestershire sauce with fish sauce and use sugar-free Whole30 compliant ketchup to make a Whole30 or Paleo meatloaf. You can also additionally substitute the breadcrumbs with almond flour to make it low-carb.
How To Make Meatloaf
- Mix ingredients: In a large bowl, mix all meatloaf ingredients until well combined.
- Shape & bake: Transfer the meat mixture to the prepared pan. Gently press it down and smooth the top to create an even surface. Bake in a 375 F preheated oven for 40 minutes.
- Add Glaze: While baking, mix the glaze ingredients in a small bowl. After 40 minutes, spread the glaze over the meatloaf and bake for another 10 minutes.
- Rest & serve: Let the meatloaf rest for 10 minutes before slicing. Drizzle the pan juices over each slice and serve.
TIPS FROM NELI’S KITCHEN
Expert Tips For The Best Meatloaf
- I recommend lean beef (ground sirloin is 90-92% lean and only 8-10% fat). You don’t want the meatloaf swimming in grease.
- Do not overmix the meat mixture which will result in a tough and dense loaf. You want to mix the meat mixture well so all the ingredients are well combined and the meat begins to feel sticky.
- Use enough binding ingredients. In addition to breadcrumbs, add an egg. They add moisture and protein which will help hold the mixture together. This will help the meatloaf to retain its shape and not fall apart, and it makes it moister and tastier.
- Grate the onion. This helps with the texture of the meatloaf. Or you can swap it out for 1 tsp of onion powder if you don’t like onion pieces in the meatloaf.
- Line the meatloaf pan with parchment paper for easier removal of the meatloaf.
- Don’t cook in a very hot oven. Cook the meatloaf at 375 F. When the outside has cooked much quicker than the inside and the meatloaf hasn’t cooked evenly, the proteins contract and tighten up, leaving cracks on top.
- Let meatloaf rest for 10 -15 minutes before slicing it. This helps redistribute all the juices and cool off. Otherwise, if you slice your meatloaf while still hot, it might fall apart.
- Use the juices from the pan to pour over the meatloaf slices.
Serving Suggestion
My favorite way to serve this classic meatloaf is with creamy mashed potatoes and green beans. Some other delicious sides are:
Make Ahead and Storage
This meatloaf is perfect for prepping ahead, which makes weeknight dinners so much easier. You can mix and shape the loaf a day in advance, then cover with a plastic wrap and refrigerate it until you’re ready to bake.
Leftovers store beautifully too – just wrap slices tightly or place them in an airtight container and refrigerate for up to 4 days. They reheat well in the oven or microwave. You can even freeze the cooked meatloaf (whole or in slices) for up to 3 months – just thaw it in the fridge overnight before reheating.
What To Make With Leftovers: Beef tacos, beef quesadillas, spaghetti bolognese, meatloaf sandwich, chili, nachos, beef and hashbrown casserole
Recipe Help and FAQs
Yes, you can freeze meatloaf! Let it cool completely after cooking, then wrap it in plastic wrap followed by aluminum foil or store it in an airtight freezer container to avoid freezer burn. For convenience, slice the meatloaf, freeze the slices on a baking sheet, and transfer them to a freezer bag. This way, you can defrost only what you need.
Meatloaf can fall apart due to the meat mixture, binding ingredients, oven temperature, or lack of cooling time. Use ground beef with some fat or a beef-pork mix, include an egg as a binder, and soak breadcrumbs in milk to retain moisture. Avoid baking at high temperatures for even cooking, and let the meatloaf rest after baking to allow the binding ingredients to set.
Bake meatloaf for about 40 minutes at 375 F. The meatloaf is ready when it has reached 160 – 165 F internal temperature. You can use an instant-read thermometer to check the meatloaf’s internal temperature.
More Easy Dinner Recipes to Try
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Meatloaf
Preheat oven to 375 F and line a meatloaf pan with parchment paper.
In a large mixing bowl, mix the ground beef, eggs, breadcrumbs, onion, garlic, milk, ketchup, Worcestershire sauce, parsley, paprika, Italian seasoning, salt and pepper. Mix well until everything is well combined.
Add meat mixture to the pan and gently press down so the top is flat. Bake the meatloaf for about 40 minutes.
- I recommend lean beef (ground sirloin is 90-92% lean and only 8-10% fat). You don’t want the meatloaf swimming in grease.
- Do not overmix the meat mixture which will result in a tough and dense loaf. You want to mix the meat mixture well so all the ingredients are well combined and the meat begins to feel sticky.
- Use enough binding ingredients. In addition to breadcrumbs, add an egg. They add moisture and protein which will help hold the mixture together. This will help the meatloaf to retain its shape and not fall apart, and it makes it moister and tastier.
- Grate the onion. This helps with the texture of the meatloaf. Or you can swap it out for 1 tsp of onion powder if you don’t like onion pieces in the meatloaf.
- Line the meatloaf pan with parchment paper for easier removal of the meatloaf.
- Don’t cook in a very hot oven. Cook the meatloaf at 375 F. When the outside has cooked much quicker than the inside and the meatloaf hasn’t cooked evenly, the proteins contract and tighten up, leaving cracks on top.
- Let meatloaf rest for 10 -15 minutes before slicing it. This helps redistribute all the juices and cool off. Otherwise, if you slice your meatloaf while still hot, it might fall apart.
- Use the juices from the pan to pour over the meatloaf slices.
Calories: 289kcal | Carbohydrates: 13g | Protein: 26g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 831mg | Potassium: 487mg | Fiber: 1g | Sugar: 6g | Vitamin A: 315IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 4mg
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.