The concept of meatloaf kind of makes me raise an eyebrow because, well, it’s a loaf of meat. But when it’s executed well it’s just so good. This easy meatloaf is so filling, so cozy, and so delicious that I look forward to eating the leftovers over the next few days (hello meatloaf sandwich, I’m looking at you). This easy meatloaf recipe is the traditional homemade meatloaf that we all know and love—tender, juicy, full of flavor, and with the perfectly tangy tomato glaze on top. It’s so perfect when paired with mashed potatoes and green beans. Like a plate of pure comfort!
“Made exactly per recipe. Was juicy and delish. My husband said this was the best meatloaf i have done, yet. Thank you!”
Madeline
There is no comfort food like my famous meatloaf recipe. With almost 200 5-star reviews, it’s one of my favorite recipes on Budget Bytes. It’s a winner every time, and tested (and tested and tested) to make sure it’s completely fool-proof.
This homemade meatloaf recipe is super simple, yet incredibly good. Here are the ingredients you’ll need:
Milk. The secret to good meatloaf is milk. It sounds weird, but it makes a HUGE difference. Milk hydrates the breadcrumbs that are used as a binder, which keeps the loaf super moist and tender.
During the testing phase for this recipe, I made one without the milk just to see if really made a difference and I’m here to say that the difference was ENORMOUS. The meatloaf without milk was dense, a little tough, and notably drier than the meatloaf made with milk. So don’t skip it! P.S. I’m sure that non-dairy milk would have the same effect.
There are two camps when it comes to meatloaf: baking in a loaf pan or on a baking sheet. I’m team baking sheet, but I think ultimately it’s going to boil down to personal preference. I find that loaf pans don’t allow for quite enough evaporation so the bottom can get a little soupy. Baking sheets allow for a little more evaporation, leaving the meatloaf perfectly juicy and flavorful.
But if shaping is difficult for you or you want those perfect square edges, you might prefer a loaf pan.
“I have been making meatloaf for years but decided to try yours yesterday. Omg! I’m never looking back!!! It was moist, juicy and I got so many compliments at a friend’s giving for my son. I added the milk so not sure if that did the trick but best meatloaf I made by far!”
Heba A.
There are a couple of tricks to making a meatloaf that holds together in nice slices. Here are a few of my tried and tested tips:
My favorite pairings for meatloaf are what I have pictured here, Mashed Potatoes and Steamed Green Beans. But I don’t limit myself to just these sides! I sometimes swap out the green beans with another vegetable, like Roasted Broccoli, Roasted Brussels Sprouts, or Honey Balsamic Glazed Carrots. And I’d never say no to a filling, starchy side dish like Macaroni and Cheese, Potato Salad, or Garlic Bread in place of my usual mashed potatoes. I’m not picky. ;)
See how we calculate recipe costs here.
Gather all of your ingredients.
Preheat the oven to 350ºF. Start by pre-mixing some of the ingredients so there will be less mixing required for the meat (overmixing the meat can make it tough). In a small bowl, whisk together ⅓ cup milk, one large egg, and 1 teaspoon Worcestershire sauce. In a separate bowl, stir together ½ cup breadcrumbs, ½ teaspoon garlic powder, 1 teaspoon Italian seasoning, ¼ tsp freshly cracked pepper, and 1 teaspoon salt.
Mince about a ½ cup onion. Make sure to chop or mince the onion as finely as possible. Chunky onion can make the meatloaf fall apart more easily.
Add the milk mixture, breadcrumb mixture, and minced onion to 1.5 lbs. ground beef (80/20). Mix with your hands until everything is evenly combined. Avoid overmixing.
Place the meat mixture on a rimmed baking sheet or baking dish and shape it into a loaf that is approximately 8″ long, 4″ wide, and 2″ tall.
Next, combine the ingredients for the glaze or meatloaf sauce. Stir together ½ cup ketchup, 1 tablespoon brown sugar, 1 teaspoon yellow mustard, and 1 tablespoon Worcestershire sauce.
Spread the glaze over the top and sides of the meatloaf.
Bake the loaf in the preheated 350ºF oven for 50-55 minutes, or until the internal temperature reaches 165ºF. Let the it rest for about 10 minutes before slicing and serving.
Our famous Meatloaf recipe was originally published 9/27/21. We have updated it to be the best it can be and republished 2/6/25.
The post Classic Homemade Meatloaf appeared first on Budget Bytes.
