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The Ultimate Juicy Classic Meatloaf: Your New Family Favorite Dinner

Close-up of a thick slice of homemade meatloaf topped with a shiny, thick ketchup glaze.
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Discover the best classic meatloaf recipe that guarantees a tender and juicy result every time, topped with an easy, sweet, and tangy glaze. This is the ultimate comfort food for your weeknight table.

Ingredients

Scale
  • 2 lbs ground beef (80/20 recommended for juiciness)
  • 1 cup breadcrumbs (plain or Stove Top Stuffing crumbs for flavor)
  • 1/2 cup milk
  • 1 large egg, lightly beaten
  • 1/2 cup finely chopped onion
  • 1/4 cup ketchup (for the mix)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • **For the Glaze:**
  • 1/2 cup ketchup
  • 1/4 cup packed brown sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line a baking sheet with parchment paper if shaping free-form.
  2. In a large bowl, combine the breadcrumbs and milk. Let this mixture sit for 5 minutes to allow the crumbs to soften. This step helps keep your meatloaf tender.
  3. Add the ground beef, egg, chopped onion, 1/4 cup ketchup, Worcestershire sauce, salt, pepper, and garlic powder to the bowl with the soaked breadcrumbs.
  4. Gently mix all ingredients together using your hands until just combined. Do not overmix, as this can result in a tough meatloaf.
  5. Shape the mixture into a loaf shape (about 9×5 inches) and place it in your prepared pan or on the baking sheet.
  6. In a small bowl, whisk together all the glaze ingredients: 1/2 cup ketchup, brown sugar, Dijon mustard, and apple cider vinegar until smooth.
  7. Spread half of the glaze evenly over the top of the meatloaf.
  8. Bake for 45 minutes.
  9. Remove the meatloaf from the oven and spread the remaining glaze over the top.
  10. Return to the oven and bake for another 15 to 20 minutes, or until the internal temperature reaches 160°F (71°C).
  11. Let the meatloaf rest for 10 minutes before slicing and serving. This allows the juices to redistribute, making your meatloaf extra juicy.

Notes

  • For an even richer flavor, substitute 1/2 pound of the ground beef with ground pork or veal.
  • If you are making this ahead of time, mix the loaf ingredients, shape it, cover it, and refrigerate for up to 24 hours before baking. Add 10 minutes to the initial baking time if cooking straight from the refrigerator.
  • Serve this classic meatloaf with mashed potatoes and green beans for the perfect family dinner experience.

Nutrition

Find it online: https://eatableempress.com/best-classic-meatloaf-recipe/