Best Meatloaf We’ve Ever Made
This is truly the best meatloaf recipe we’ve ever made. It’s full of flavor, moist and juicy, and not at all crumbly. The sweet, tangy glaze caramelizes perfectly as it bakes. It’s out of this world! Our family is really picky when it comes to meatloaf, and until our friend (and chef) Richard shared this recipe with us, we hadn’t found one we truly loved. His recipe changed that, and it’s since become a favorite we can always count on. So many of our readers have come back to tell us that it’s the most flavorful, moist, and tender meatloaf recipe they’ve ever made, calling it “a keeper,” “fantastic,” and “a real favorite.” This recipe uses ground beef, but if you have ground turkey, I highly recommend our easy turkey meatloaf recipe. Key Ingredients Ground Beef: For a truly moist and flavorful meatloaf, use ground beef with at least 15% fat. When you’re at the store, look for 85/15 or 80/20 on the package. This tip applies to homemade meatballs and juicy burgers, too! Veggies: My secret to a ton of flavor is to cook a mix of mushrooms, onion, shallot, bell pepper, and garlic in butter first before adding them to the meatloaf mixture. They add so much flavor (especially the mushrooms, which I also use when making turkey meatloaf). Saltine Crackers: Instead of breadcrumbs, Richard recommends saltine crackers, and he is absolutely on point. They’re light and crispy, so they don’t weigh down the meatloaf. Panko breadcrumbs are a good substitute. Milk: This adds some flavor, but it also helps tenderize the meat for that perfect, not too crumbly texture. Egg and Egg Yolk: The egg binds the mixture together, and the extra yolk keeps it tender and moist, so the meat won’t dry out or fall apart. Mustard: Use whole-grain or Dijon mustard. It adds so much flavor. Ketchup: Store-bought or homemade ketchup works great. You will use it to make the meatloaf mixture and for the classic glaze on top. Worcestershire: A splash of Worcestershire sauce adds a deep, savory flavor that makes the beef taste more meaty and rich. I use the same trick for our shepherd’s pie recipe, too! Maple Syrup: This is what makes Richard’s meatloaf glaze so special. It adds a delicate, smoky sweetness that works so well on top of this meatloaf. I think it creates the most delicious meatloaf glaze out there! Ground Beef: For a truly moist and flavorful meatloaf, use ground beef with at least 15% fat. When you’re at the store, look for 85/15 or 80/20 on the package. This tip applies to homemade meatballs and juicy burgers, too! Veggies: My secret to a ton of flavor is to cook a mix of mushrooms, onion, shallot, bell pepper, and garlic in butter first before adding them to the meatloaf mixture. They add so much flavor (especially the mushrooms, which I also use when making turkey meatloaf). Saltine Crackers: Instead of breadcrumbs, Richard recommends saltine crackers, and he is absolutely on point. They’re light and crispy, so they don’t weigh down the meatloaf. Panko breadcrumbs are a good substitute. Milk: This adds some flavor, but it also helps tenderize the meat for that perfect, not too crumbly texture. Egg and Egg Yolk: The egg binds the mixture together, and the extra yolk keeps it tender and moist, so the meat won’t dry out or fall apart. Mustard: Use whole-grain or Dijon mustard. It adds so much flavor. Ketchup: Store-bought or homemade ketchup works great. You will use it to make the meatloaf mixture and for the classic glaze on top. Worcestershire: A splash of Worcestershire sauce adds a deep, savory flavor that makes the beef taste more meaty and rich. I use the same trick for our shepherd’s pie recipe, too! Maple Syrup: This is what makes Richard’s meatloaf glaze so special. It adds a delicate, smoky sweetness that works so well on top of this meatloaf. I think it creates the most delicious meatloaf glaze out there! Find the full recipe with measurements below. Tips for Making Our Favorite Meatloaf Tip 1: Cook your veggies first. A pet peeve of mine is raw onion or other veggies in meatloaf or meatballs. The good news is, cooking the veggies first only takes about 10 minutes and makes a huge difference. The cooked mushrooms in particular keep your meatloaf incredibly moist and, along with the other veggies, really do go a long way to making your meatloaf taste its best. Tip 2: Stop being afraid to overmix. This one might come as a surprise. When Richard first showed me this recipe, I thought he was overmixing the beef into the other ingredients. But he told me that for a perfectly sliceable texture (one that won’t crumble all over the place) you need to make sure the mixture is well blended. So, while you don’t need an electric mixer or anything, it’s completely fine to get in there and give the meatloaf mixture a really good mix. We use the same tip when making our big Italian meatballs! Tip 3: Use a baking sheet instead of a loaf pan. You can bake this meatloaf in a loaf pan, but we prefer a baking sheet for two reasons. First, a baking sheet makes cleanup so much easier. Second, and maybe more importantly, our delicious meatloaf glaze becomes more caramelized and sticky on the outside than when it’s cooked in a pan. Tip 4: Let your meatloaf rest before slicing. After baking the meatloaf, let it rest on the counter for at least 10 minutes. This resting period allows the juices to redistribute and the middle to firm up a bit, which guarantees your slices will be perfectly moist and won’t crumble. What to Serve with Meatloaf Meatloaf is such a classic recipe, and I bet you already have lots of ideas of what you plan to serve with it. Our family loves mashed potatoes (or these mashed sweet potatoes), creamy mac and cheese, and a side of veggies. My veggie of choice is these quick sautéed green beans. My son loves this garlic butter zucchini, and Adam stays super classic and prefers roasted carrots. Oh, and you should know, this meatloaf makes the best sandwiches, so try to save a slice or two for tomorrow! Best Meatloaf We've Ever Made PREP 10 mins COOK 1 hr 5 mins TOTAL 1 hr 15 mins PREP 10 mins COOK 1 hr 5 mins TOTAL 1 hr 15 mins We love this easy meatloaf recipe! It’s juicy, tender, and has the most delicious sweet and sticky meatloaf glaze. Try it with homemade mashed potatoes and a side of roasted carrots! For ground turkey, I highly recommend our turkey meatloaf! Makes 6 Servings Watch Us Make the Recipe You Will Need 1 pound (450g) ground beef, 80% to 85% lean 2 tablespoons (28g) butter 2 cups finely chopped cremini mushrooms, 8 ounces 1 cup finely chopped onion, 1/2 medium onion 1 large shallot, finely chopped 1/2 cup finely chopped red bell pepper 3 cloves garlic, minced, 1 tablespoon 1/4 teaspoon Cajun seasoning, optional 1/2 cup finely crushed saltine crackers, 12 to 15 crackers 1/4 cup (60ml) milk 1 large egg 1 egg yolk 1 teaspoon mustard, whole-grain or Dijon 1 teaspoon ketchup 1 teaspoon Worcestershire sauce or Pickapeppa sauce 1/2 cup (125g) ketchup, try homemade ketchup 1 teaspoon maple syrup 1/2 teaspoon mustard, whole-grain or Dijon 1 teaspoon Worcestershire sauce or Pickapeppa sauce Directions 1Cook the veggies: Melt the butter in a skillet over medium heat. Add the mushrooms, cover them with a lid or foil, and cook for 5 minutes. Uncover the pan and add the onion, shallot, and 1/4 teaspoon of salt. Cook, stirring occasionally, until the veggies are softened (5 to 10 minutes). 2Add the red bell pepper, garlic, and Cajun seasoning, and cook until the bell pepper is soft, about 5 minutes more. Let the mixture cool for 10 minutes. 3Mix the meatloaf: In a large bowl, combine the ground beef, cooled veggie mixture, saltine crackers, milk, egg, egg yolk, mustard, ketchup, and Worcestershire sauce. Mix well until the mixture looks fully blended. 4Make the glaze: In a small bowl, stir together the ketchup, maple syrup, mustard, and Worcestershire sauce. 5Form the meatloaf: Line a baking sheet with foil or parchment paper. Form the mixture into a 9-inch by 5-inch loaf on the sheet, then spread the glaze evenly over the top. For a firm meatloaf that holds its shape, refrigerate it while the oven preheats (5 to 10 minutes). 6Bake the meatloaf: Preheat your oven to 375°F (190°C). When it’s ready, take the meatloaf out of the fridge and bake for 45 to 55 minutes, or until the internal temperature reaches 160°F. Before slicing, let the meatloaf rest on the counter for 10 minutes to redistribute the juices. I like to use a serrated bread knife for perfectly clean slices. 1Cook the veggies: Melt the butter in a skillet over medium heat. Add the mushrooms, cover them with a lid or foil, and cook for 5 minutes. Uncover the pan and add the onion, shallot, and 1/4 teaspoon of salt. Cook, stirring occasionally, until the veggies are softened (5 to 10 minutes). 2Add the red bell pepper, garlic, and Cajun seasoning, and cook until the bell pepper is soft, about 5 minutes more. Let the mixture cool for 10 minutes. 3Mix the meatloaf: In a large bowl, combine the ground beef, cooled veggie mixture, saltine crackers, milk, egg, egg yolk, mustard, ketchup, and Worcestershire sauce. Mix well until the mixture looks fully blended. 4Make the glaze: In a small bowl, stir together the ketchup, maple syrup, mustard, and Worcestershire sauce. 5Form the meatloaf: Line a baking sheet with foil or parchment paper. Form the mixture into a 9-inch by 5-inch loaf on the sheet, then spread the glaze evenly over the top. For a firm meatloaf that holds its shape, refrigerate it while the oven preheats (5 to 10 minutes). 6Bake the meatloaf: Preheat your oven to 375°F (190°C). When it’s ready, take the meatloaf out of the fridge and bake for 45 to 55 minutes, or until the internal temperature reaches 160°F. Before slicing, let the meatloaf rest on the counter for 10 minutes to redistribute the juices. I like to use a serrated bread knife for perfectly clean slices. Adam and Joanne's Tips Storing: Leftover meatloaf lasts in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months. Thaw overnight and reheat in the microwave or a 350°F oven. Prep shortcut: Save time by using a food processor to chop the veggies quickly. Saltine crackers: Saltine crackers in your meatloaf add both seasoning and a lighter texture. If substituting with breadcrumbs, add a pinch or two of extra salt to the mixture for flavor. Make ahead: Refrigerate the formed, unbaked meatloaf (without the glaze) for up to 24 hours. You can also make the glaze, store it separately in an airtight container, and refrigerate it. When ready to bake, remove the meatloaf from the fridge and let it sit on the counter for 30 minutes before spreading on the glaze. Then, bake as instructed in the recipe. Freezing unbaked meatloaf: To freeze the uncooked meatloaf, form the meatloaf on a foil-lined baking sheet without adding the glaze. Freeze for 2 hours, wrap in foil, and freeze for up to 3 months. Thaw in the refrigerator overnight, add the glaze, and bake as directed. The nutrition facts provided below are estimates. Storing: Leftover meatloaf lasts in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months. Thaw overnight and reheat in the microwave or a 350°F oven. Prep shortcut: Save time by using a food processor to chop the veggies quickly. Saltine crackers: Saltine crackers in your meatloaf add both seasoning and a lighter texture. If substituting with breadcrumbs, add a pinch or two of extra salt to the mixture for flavor. Make ahead: Refrigerate the formed, unbaked meatloaf (without the glaze) for up to 24 hours. You can also make the glaze, store it separately in an airtight container, and refrigerate it. When ready to bake, remove the meatloaf from the fridge and let it sit on the counter for 30 minutes before spreading on the glaze. Then, bake as instructed in the recipe. Freezing unbaked meatloaf: To freeze the uncooked meatloaf, form the meatloaf on a foil-lined baking sheet without adding the glaze. Freeze for 2 hours, wrap in foil, and freeze for up to 3 months. Thaw in the refrigerator overnight, add the glaze, and bake as directed. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1 of 6 slices / Calories 312 / Total Fat 17.7g / Saturated Fat 7.5g / Cholesterol 124.3mg / Sodium 498.2mg / Carbohydrate 19.8g / Dietary Fiber 1.4g / Total Sugars 10g / Protein 18.1g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us