My easy meatloaf recipe makes the best homemade meatloaf! It’s tender, moist and flavorful, and topped a sweet and tangy glaze. Serve this comfort food classic with mashed potatoes and green beans for a delicious family dinner.

If you love meatloaf recipes, you might also enjoy my Turkey Meatloaf, Instant Pot Meatloaf and Air Fryer Meatloaf.

Partially sliced meatloaf with parsley garnish.

You can’t beat this meatloaf recipe for Sunday dinner

I love making meatloaf for Sunday dinner, and this classic meatloaf recipe is my absolute favorite. It’s incredibly easy to make with simple ingredients, most of which you probably keep on hand in your kitchen.

This meatloaf is incredibly flavorful, tender and moist. My secret is using panko breadcrumbs – their large crumbs trap moisture in the meatloaf for an extra delicious result. And you can’t beat that glaze on top! It’s guaranteed to make this meal a family favorite. 💛

This meatloaf recipe turned out great! The whole family ate it up. Thank you.

Lexi

Ingredients You’ll Need

Ingredients for meatloaf recipe with labels.
  • Ground Beef: 85% ground beef is best for this recipe. It has enough fat to bring moisture and flavor. I don’t recommend using a leaner ground beef.
  • Eggs: Help to bind the ingredients so the loaf keeps its shape.
  • Panko Bread Crumbs: I highly recommend using panko, not regular breadcrumbs. The larger crumbs of the Panko are able to soak up more moisture for a moist meatloaf. The panko also acts as a binder to hold the meatloaf together.
  • Onion & Garlic: For flavor! The onion also adds lots of moisture; be sure to chop it up finely.
  • Ketchup: Adds moisture and flavor.
  • Worcestershire Sauce: Brings delicious umami flavor to complement the beef.
  • Seasonings: Dried thyme, garlic powder, salt and pepper (along with the onion, garlic, ketchup and Worcestershire) make for an incredibly flavorful meatloaf. I think you’re going to love it!

Meatloaf Glaze

This recipe has the most delicious meatloaf glaze, which caramelizes on top of the meatloaf as it bakes. For the meatloaf sauce you’ll need ketchup, brown sugar and apple cider vinegar. It’s the perfect combination of sweet and tangy to balance out the savory flavors of the meatloaf.

How to Make Meatloaf

Planning Tip: While the prep time is quick for this recipe, you’ll want to plan ahead because the meatloaf takes about an hour and a half to bake in the oven.

Make the meatloaf mixture. First, combine everything except the ground beef. You want to mix the ingredients together really well before adding the beef, so you don’t overwork the meat. Then, use your hands to combine the ground beef with the other ingredients.

Eggs, Panko breadcrumbs, onion, garlic, ketchup, Worcestershire sauce, dried thyme, garlic powder, salt and pepper in a mixing bowl.
Meatloaf mixture in a mixing bowl.

Shape the meatloaf. Form the mixture into a loaf shape and put it into a greased 9×5-inch loaf pan. Press the meatloaf together firmly enough so that it holds its shape, but not so firmly that it becomes dense.

Unbaked meatloaf in loaf pan.

Bake the meatloaf at 350° F for 45 minutes. The meatloaf won’t be done yet, but it will be time to add the glaze.

Add glaze and finish baking. Whisk together the ketchup, brown sugar and apple cider vinegar. Spread the glaze over the meatloaf and then put it back in the oven for about 45 more minutes, or until it reaches 160° F in the center.

Glaze added to partially baked meatloaf.

Let it rest! This is the hardest part, but it’s important to wait 10 minutes before slicing the meatloaf so that it will be juicy and hold its shape.

Partially sliced baked meatloaf.

Secrets to the Best Meatloaf

  • Just like when making meatballs, for the most tender meatloaf don’t over-mix the meat mixture.
  • Your hands are the best tools when it comes to incorporating the meat with the other ingredients. Or, you can use a potato masher.
  • Cooking meatloaf in a loaf pan helps it to keep its shape and makes it more moist, since it cooks in its own juices. If you prefer to bake your meatloaf free-form on a baking sheet, you will lost some of the juices and may have to reduce the cook time.
  • Let the meatloaf rest in the pan for at least 10 minutes when it comes out of the oven. During the rest time the juices will redistribute throughout the meatloaf, keeping it moist and juicy. If you slice the meatloaf too soon it may fall apart.

What to Serve with Meatloaf

I typically serve meatloaf with potatoes and a vegetable. Here are some of my favorite side dish recipes for rounding out this classic comfort food dinner:

Don’t forget to make good use of those leftovers! Leftover meatloaf is delicious served in a meatloaf sandwich for lunch the next day.

Two slices of meatloaf served with mashed potatoes and green beans.

Make Ahead Instructions

You can prepare and shape your meatloaf up to 24 hours ahead of time. Store it in the loaf pan, wrapped in plastic wrap, in the refrigerator before baking. You may need to add a few minutes to the bake time for a meatloaf that’s cold from the fridge.

Can you freeze meatloaf? Yes! You can freeze an unbaked meatloaf. Place the meatloaf in the loaf pan, tightly wrap with plastic wrap and then store in the freezer for up to 2 months. Let it thaw in the refrigerator for 24 hours before baking. You may have to add a few minutes to the bake time.

Storage & Reheating Tips

  • Refrigerator: Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days.
  • Freezer: Let cool completely, wrap airtight, and store in the freezer for up to 2 months. Thaw in the refrigerator before reheating.
  • To Reheat: Cover the meatloaf and reheat in a 350° F oven until hot (you can wrap it in foil if desired to trap in more moisture). Or reheat gently in the microwave.
Partially sliced baked meatloaf.
5 from 2 ratings

Homemade Meatloaf Recipe

Servings: 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Author: Kristine Roseblatt
This classic meatloaf recipe is easy to make and so delicious, topped with a tangy meatloaf glaze. Serve it with mashed potatoes and green beans for the best Sunday dinner!
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Ingredients

Meatloaf

  • 2 large eggs
  • 1 cup Panko breadcrumbs
  • 1 cup finely chopped yellow onion
  • 3 cloves garlic, minced
  • 3 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 pounds ground beef, 85% is best

Meatloaf Sauce

  • ½ cup ketchup
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar

Instructions
 

  • Preheat oven to 350° F. Lightly grease a 9×5-inch loaf pan with cooking spray.
  • In a large bowl, combine the eggs, Panko breadcrumbs, onion, garlic, ketchup, Worcestershire sauce, dried thyme, garlic powder, salt and pepper. Stir with a fork until well combined.
  • Add the ground beef to the bowl and use your hands to mix everything together until well combined. Try not to over-mix.
  • Shape the mixture into a loaf and place it in the greased loaf pan.
  • To make the meatloaf glaze, combine the ½ cup ketchup, brown sugar and apple cider vinegar in a small bowl. Whisk until well combined.
  • Bake meatloaf for 45 minutes, then spread the meatloaf glaze over the top and continue baking for 35-45 more minutes, or until meatloaf is 160° F in the center when tested with an instant read thermometer.
  • Let meatloaf rest for 10 minutes before slicing and serving.

Notes

  • Make Ahead: You can prepare and shape the meatloaf up to 24 hours ahead of time. Store it in the loaf pan, wrapped in plastic wrap, in the refrigerator before baking. You may need to add a few minutes to the bake time for a meatloaf that’s cold from the fridge.
  • To Freeze: You can freeze an unbaked meatloaf. Place the meatloaf in the loaf pan, tightly wrap with plastic wrap and then store in the freezer for up to 2 months. Let it thaw in the refrigerator for 24 hours before baking. You may have to add a few minutes to the bake time.
  • Storing Leftovers: Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days or in the freezer, wrapped tightly, for up to 2 months.
Calories: 329kcal, Carbohydrates: 16g, Protein: 24g, Fat: 19g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 118mg, Sodium: 652mg, Potassium: 481mg, Fiber: 1g, Sugar: 7g, Vitamin A: 173IU, Vitamin C: 3mg, Calcium: 54mg, Iron: 3mg
Nutrition information is an estimate.
Cuisine: American
Course: Main Course
Author: Kristine Roseblatt
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