This truly is the BEST Meatloaf Recipe! It’s juicy, flavorful, and topped with a sweet ketchup glaze. It’s easy, comforting, and also makes a great freezer meal.
If you’re craving more cozy, family-approved meals, be sure to check out my Creamy Baked Tuscan Chicken Breasts, this Perfect Instant Pot Pot Roast Recipe (the BEST gravy!), or my Easy Lasagna Recipe!
This Meatloaf Recipe is everything you want in a classic family dinner! It’s tender, juicy, and packed with flavor from the beef and pork, Italian herbs, and a touch of Parmesan.
The glaze really seals the deal. It’s tangy, sweet, and sticky and basically, everything you want slathered over a thick slice of Meatloaf!
Serve it with mashed potatoes and green beans, and you’ve got a hearty, homey dinner that everyone will love.
Plus, you can prep it ahead of time and store it in the fridge or freezer for a comforting, low-maintenance dinner!
Meatloaf Ingredients:
- Ground beef and pork: The combo is key to a moist and flavorful Meatloaf. Lean ground beef keeps it from being greasy, while pork brings tenderness and richness.
- Parmesan cheese: Parmesan adds a subtle umami flavor.
- Eggs: These act as glue, holding everything together so your Meatloaf slices cleanly. Two large eggs are plenty for this size recipe.
- Italian seasoning: Adds a subtle depth of flavor. You can also use your own mix of dried herbs if you prefer!
- Onion or onion powder: If you’re short on time, onion powder gives the same savory punch with no chopping. For extra flavor, sauté fresh onion before mixing it in!
- Bread crumbs and milk: This duo makes a panade, which keeps the Meatloaf tender instead of dense. Dried, seasoned bread crumbs are quick and easy, but plain crumbs work if that’s what you have (just add a little more seasoning).
- The glaze (ketchup, brown sugar, mustard): This sweet-savory topping caramelizes in the oven, giving every slice a shiny, flavorful finish.
How to make the best Meatloaf in the oven:
Just mix, shape, spread, and bake! Don’t forget to check the pink recipe below for all the juicy details.
- Combine beef, pork, Parmesan, eggs, and seasonings in a large bowl.
- Stir together bread crumbs and milk, then add to the meat mixture.
- Form into a loaf and place in a baking dish.
- Spread part of the glaze over the loaf before baking.
Tips for the best Meatloaf:
- Try mini meatloaves. Shaping the mixture into smaller loaves (or using a muffin tin) cuts the cook time down to about 20–25 minutes. They’re great for portion control and perfect for freezing in individual servings.
- Shape evenly. Keep the loaf uniform in thickness so it bakes evenly all the way through.
- Line your pan. You can place a piece of parchment or foil underneath the loaf for easier cleanup. If you set the Meatloaf on a rack inside the pan, extra fat will drip away for a leaner result.
- Avoid overmixing. Mix just until everything is combined. Overworked meat becomes dense instead of tender.
How to store leftover Meatloaf:
Leftover Meatloaf keeps well in the fridge for up to 4 days.
Store it tightly covered or in an airtight container. Cover and reheat slices in the oven at 350℉ until warmed through, or heat individual pieces in the microwave.
It also freezes beautifully for up to 3 months. Wrap slices individually for easy single-serve meals later.
Serving suggestions:
Meatloaf and potatoes are a match made in dinner heaven, so pair your juicy slices with Slow Cooker Mashed Potatoes for the creamiest sidekick, or go with a classic Baked Potato piled high with butter and sour cream.
Don’t forget the veggies! Add a variety with Roasted Vegetables or keep it simple with Easy Broccoli Salad
Last but not least; the bread basket! Homemade Dinner Rolls are perfect for soaking up that sweet, sticky glaze.
The Very Best Meatloaf Recipe
written by Ashley Fehr
Ingredients
- 1 pound lean ground beef
- 1 pound lean ground pork
- ½ cup grated Parmesan cheese
- 2 large eggs
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon onion powder or 1 small finely diced onion
- ½ teaspoon black pepper
- ¾ cup dried seasoned bread crumbs, about 80 grams
- ½ cup milk
Glaze
- ½ cup ketchup
- 3 tablespoons brown sugar
- ¼ teaspoon ground mustard
Instructions
- Preheat the oven to 400℉.
- In a large bowl combine ground beef, ground pork, Parmesan, eggs, Italian seasoning, salt, onion powder and black pepper.
- In a medium bowl, combine bread crumbs and milk. Add to the meat mixture and mix just until combined.
- Shape your meatloaf mixture into a rectangle (roughly 10" x 4") and place in a 9×13" baking dish or a sheet pan (you can place it on top of a baking rack if you want the excess grease to drip away).
Meatloaf Glaze
- Stir together the ketchup, brown sugar, ground mustard. Spoon about ⅓ of the glaze on top of the meatloaf, being careful not to contaminate the batch by touching the uncooked meat and then touching the remaining glaze.
- Bake for 55-65 minutes, until an internal temperature reaches 160℉ on a meat thermometer.
- Remove from the oven, brush with remaining glaze and let sit for 10 minutes to rest before slicing.
Notes
- Ground meat: you can swap some of the beef or pork with chicken or turkey for less fat, or you can swap the pork with Italian sausage for additional flavor.
- You can make this meatloaf ahead, wrap in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months before baking (thaw if frozen before baking).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebelVariations and Substitutions
- Turkey or chicken: Swap half the beef or pork for lighter ground meat.
- Want more flavor? Swap the pork for Italian sausage or add minced garlic for a boost.
- Boost the glaze. Add a splash of Worcestershire sauce or a pinch of cayenne to the glaze for extra depth and a little kick.
- Spicy kick: Add red pepper flakes or use spicy sausage.
- BBQ glaze: Swap the ketchup glaze for your favorite barbecue sauce.
Make-ahead option:
Prepare the Meatloaf mixture, shape it, and wrap it tightly. Store in the fridge up to 3 days before baking, or freeze up to 3 months.
Thaw overnight in the fridge, then bake as directed!
Leave A Reply