You have 0 items in your cart
Moist Meatloaf Recipe
This post may contain affiliate sales links. Please read my disclosure policy.
This really is the BEST Meatloaf Recipe out there! It has never received less than a 5-star rating and receives RAVE reviews from everyone who tries it. Moist and delicious, this easy-to-make meatloaf with sweet ketchup glaze will leave you wanting more. Delicious served with cream cheese mashed potatoes and maple glazed carrots.
Why You’ll Love This Moist Meatloaf Recipe
You’re ten simple ingredients away from making the best meatloaf ever! This is a classic recipe that is easy to follow and the sweet ketchup glaze is quite literally the icing on the top. If you’re hesitant about cooking or have never made meatloaf before, worry not! Read through this post to get all my tips and tricks for a delicious meal. Pay special attention to my milk and bread crumbs tip because THAT is the KEY to this tender meatloaf.
Ingredients + Variations
This meatloaf leans into classic flavors but pays attention to texture and balance. A few smart ingredient choices make all the difference, especially when it comes to moisture and flavor from the inside out.
- Ground Beef– I like to use ground beef with a slightly higher fat content for this recipe. By doing so helps make this meatloaf moist and tender. I aim to find 80/20.
- Bread Crumbs– seasoned bread crumbs
- Milk– adds moisture. Whole or 2% is preferred.
- Seasoning-Salt, Pepper, Onion Powder, Garlic Powder, Italian Seasoning.
- Ketchup + Brown Sugar– for glaze on top
How to Make this Juicy Meatloaf Recipe
Here is my ultimate guide on how to make this easy meatloaf recipe. For full recipe details, including ingredients measurements, see the printable recipe card down below.
1. Preheat + Prep
Preheat oven to 350° F. Line a half sheet pan with heavy-duty aluminum foil, spray lightly with nonstick cooking spray and set aside.
2. Make Meatloaf Mixture
In a large skillet, sauté onions in olive oil until tender and browned. Pour into a large bowl.
To the onions, add in ground beef, bread crumbs, eggs, milk, salt, pepper, seasonings, ketchup, and Worcestershire sauce. Mix well until completely combined. Don’t forget to season well with salt and black pepper.
Pro Tip: To test for seasonings, pinch out a small amount of the meat and form a thin patty. Cook in a pan on the stovetop, then taste. Add more salt and pepper as needed.
3. Form Meatloaf Log + Add the Glaze
Form into a long log on the prepared baking sheet and flatten the top. It should fill the pan lengthwise. Whisk ketchup together with brown sugar and spread over the top of the meatloaf.
4. Bake
Bake covered with foil at 350° F until cooked all the way through to at least 160° F. Feel free to remove the foil after about 40 minutes of cooking to really caramelize that glaze. Top with chopped fresh parsley if desired and serve.
Pro Tip: The general rule of thumb here is to cook a meatloaf 30 minutes per pound of beef. This is at the oven temperature of 350° F. Cooking times will vary because no two ovens are alike. Plus the thinner and flatter you make your loaf the quicker it will cook. I baked mine for about an hour, you may need more time. Use an instant read meat thermometer to check for doneness. If it reads 160° F or more, you’re good to go. Over baking can dry it out though, so be careful.
Tips for Success
- Sautéing the onions first adds flavor and prevents crunchy bits in the meatloaf
- Mix gently to keep the texture tender
- Flattening the top helps it cook evenly
- Letting it rest before slicing keeps it juicy
- Use a thermometer to guarantee perfect doneness
I know you’ll quickly see why this recipe has become a family favorite of mine! Add it to your monthly meal planning rotation! The printable recipe card is below. Have a great day, friends! 🙂
Moist Meatloaf Recipe
This is the BEST Meatloaf Recipe out there! Moist and delicious, this easy to make meatloaf will leave you wanting more.
Ingredients
- 2 tablespoons olive oil
- 2 cups yellow onion diced
- 3 lbs ground beef (I used 80/20)
- 1 cup bread crumbs
- 3 large eggs beaten
- 1/2 cup whole milk
- 1 tablespoon salt + more to taste
- 1 tablespoon black pepper or to taste
- 1 tablespoon onion powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1 cup ketchup
- 2 tablespoons Worcestershire sauce
- 3 tablespoons parsley fresh, chopped
for the glaze-
- 1/3 cup brown sugar
- 1 1/2 cups ketchup
Instructions
- Preheat oven to 350° F. Line half sheet pan with heavy-duty foil, spray lightly with nonstick cooking spray and set aside.
- In a large skillet, over medium heat, saute onions in olive oil until tender and browned, about 10 minutes. Pour into a large bowl.
- To the onions, add in ground beef, bread crumbs, eggs, milk, salt, black pepper, onion powder, garlic powder, Italian seasoning, half of the ketchup, Worcestershire sauce, and parsley. Mix well just until completely combined. Do not over mix.
- Form into a long log on the prepared baking sheet and flatten the top.
- In a small bowl, whisk brown sugar with remaining ketchup to form glaze.
- Spread glaze overtop prepared meatloaf and bake covered with foil* 45 minutes to 1 hour or until cooked thoroughly and registers at least 160° F.
- Rest meatloaf covered lightly with foil for 10-15 minutes before cutting. Top with more chopped parsley, if desired, and serve.
Video
Notes
*If you want to caramelize the glaze, remove foil in the last 10-15 minutes of cooking.
Storage Directions
Leftovers. Cover leftovers with plastic wrap and store in the fridge for up to 4 days. Freezing. After baking, let your meatloaf cool to room temperature. Cover in foil, then seal it in a plastic freezer bag. Reheat. Let thaw for 24 hours in your fridge before baking. Then bake at 350° F until the internal temperature reaches 160° F.Nutrition
Calories: 416kcalCarbohydrates: 31gProtein: 25gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 125mgSodium: 1238mgPotassium: 620mgFiber: 1gSugar: 19gVitamin A: 433IUVitamin C: 6mgCalcium: 84mgIron: 4mg
Rate This RecipePlease consider Leaving a 5-Star Review!
Variations
- Swap half the ground beef with ground turkey for a lighter version
- Add shredded cheddar to the meat mixture for extra richness
- Use panko instead of regular bread crumbs for a softer texture
- Stir a little Dijon mustard into the glaze for extra zip
What Can I Put on Top of Meatloaf Instead of Ketchup? I kept things easy by glazing this meatloaf recipe with a combination of ketchup and brown sugar. Ketchup is a simple yet traditional topping to meatloaf that locks in the moisture while also providing its signature sweet vinegary taste. If you don’t like ketchup or for whatever reason don’t want to use ketchup as a glaze, here are a few other options: BBQ sauce, Grated Cheddar Cheese, Marinara Sauce (for an Italian meatloaf), Salsa (for a Mexican inspired meatloaf), Strips of Bacon or Cream of Mushroom Soup.
The Secret to Moist Meatloaf
There are a number of things that I do to keep a meatloaf moist, tender and delicious! Here are the basics:
- Fat Content. Using a ground beef that has a slightly higher fat content can definitely help keep your meatloaf moist and tender. A lean or extra lean ground beef (like 90/10 or 93/7) makes a tough meatloaf because it lacks the fat. Try to aim for 80/20.
- Add Sautéed Veggies. I like sautéing some onions in olive oil until they are brown and adding this to the meat mixture. This not only adds flavor but extra moisture to keep your meatloaf tender and juicy.
- Add Milk. I know this seems like a weird ingredient, but milk makes a huge difference! Milk adds moisture and it helps keeps the meat tender. Try to use whole or 2% milk where you can. Of course 1% or skim milk works just fine! A nondairy substitute would also work in place of the milk as well.
- Use Breadcrumbs. Seasoned breadcrumbs add another layer of flavor and act sort of like a ‘filler’. But it has an important job! Breadcrumbs absorb the milk as well as the fat from the meat as it cooks, helping to lock in moisture, keeping your meatloaf delicious.
- Do NOT Overmix. To avoid a dense meatloaf, combine the ingredients JUST until incorporated.
- Season the Meat Well. This recipe makes a large meatloaf, so it needs plenty of salt and pepper. At least a tablespoon of each. Also, Worcestershire adds depth of flavor, so don’t forget it!
- Add a Glaze. Whether you brush on a homemade glaze or use plain old ketchup, this adds a sweet flavor which compliments the savory meatloaf and yes, you guessed it, helps hold moisture in.
- Cover the Meatloaf When Baking. Again, retaining moisture is the name of the game, so while this meatloaf recipe is in the oven, be sure to cover it with foil. In the last 15 minutes, feel free to remove to get that glaze nice and sticky. Yum!
Meatloaf Recipe FAQ
Why is my meatloaf falling apart?
To keep your loaf from falling apart make sure you follow the written recipe correctly. All of the binding ingredients (like breadcrumbs and eggs) are key. Another reason the meatloaf can fall apart is if you sliced into it while it right out of the oven piping hot. Let it rest for ten minutes before cutting to help it keep its shape.
Why is my meatloaf tough?
You could have a tough or chewy meatloaf for two main reasons: (1) you used a ground beef with a lower fat content and/or (2) you over baked it. To avoid this, use 80/20 ground beef and use that instant read meat thermometer to help prevent this.
Why is my meatloaf mushy?
The main reason you’d have a mushy meatloaf is if the portions of binding ingredients to meat is off. If you have too many onions, breadcrumbs, eggs and milk can create a mushy meatloaf. Any meatloaf recipe that has more breadcrumbs than ground beef is a sign you’ll most likely have a mushy meatloaf.
Why did my meatloaf crack?
This happens because the outside cooks faster than the inside. To help prevent a crack in your meatloaf, be sure to top the outside with ketchup, bake at a lower oven temperature (350° F) and cover with foil.
Do I Need a Special Pan For Meatloaf?
No! You may have seen a special ‘meatloaf pan’ out there which look like a cross between a loaf pan, a springform pan, and a colander. But let me be the first to tell you, you don’t need it to make moist, flavorful meatloaf. With my recipe, you only need a baking sheet lined with foil. A glass baking dish also works in a pinch. You can also just use two plain loaf pans that you would use for bread, but I personally don’t like all the fat collecting in the pan; I like forming it into a loaf shape on a sheet pan and letting any extra fat cook out and end up on the pan instead of in the meatloaf.
What to Serve with Meatloaf
This Meatloaf recipe deserves to be served with the best side dishes. So I’ve rounded up a few that go perfectly with meatloaf.
- Mashed Potatoes – for a hearty comforting meal pair with mashed potatoes.
- Roasted Cauliflower – this is on the lighter side but is packed full of flavor.
- Vegetable Rice Pilaf – basically flavored rice with vegetables, for a healthy balanced meal.
- Classic Coleslaw with Homemade Coleslaw Dressing – you can’t go wrong with this amazing coleslaw recipe.
- 25+ side dishes to serve with meatloaf
More Recipes to Try
- Salisbury Steak
- Turkey Salisbury Steak
- Turkey Meatloaf Florentine
- Thanksgiving Turkey Meatloaf
- Hamburger Soup
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
I tried this for the 1st time with a group of 8 people. They all loved it! My only confusion while preparing was with the ketchup. It says to mix half the ketchup in with the meat but doesn’t say where to use the other half. Then a separate (larger) amount of ketchup is listed for the glaze. Any clarification about how much to put into the meatloaf itself? I used 1/2 c.
Great question!
The ketchup is actually used in **two different parts of the recipe**:
* **In the meatloaf:** You use **half of the smaller ketchup amount listed in the ingredients** (the portion meant for the meat mixture).
* **For the glaze:** The **remaining half of that same portion** gets mixed with the brown sugar *along with the larger ketchup amount listed for the glaze*.
So in total:
* The smaller ketchup measurement is split → half goes into the meat, half goes into the glaze
* The larger ketchup measurement is **only for the glaze**
Using about **1/2 cup in the meat mixture** like you did is totally reasonable and right in line with how the recipe is intended 👍
I’m so glad everyone loved it!
Just made this recipe and found it to be moist indeed! However, the amount of seasonings was too much for us. I like to taste the beef and frankly, I couldn’t. I think I mostly tasted Worcestershire sauce. The Italian seasoning also seemed a strange addition and didn’t appeal to us. Maybe after it chills and the flavors mellow out in the fridge it will taste better to us.. Finally, it makes a HUGE meatloaf, which is obvious from the amount of meat called for so that’s not a surprise. I should have cut the recipe by 1/3 since it was a first try.
I just made this meatloaf. I only had 1 pound of ground sirloin so I definitely wanted a moist meatloaf. I’m here to tell you. It is absolutely delicious. The second most wonderful thing is that I did it in my air fryer.!!!!
Carol, thank you so much for your 5-star rating. So glad you loved it. 🙂
This is the best meatloaf I’ve ever had. I’ve made a lot of meatloaf in my life, but none as moist and delicious as this. I did cut the bread crumbs to 3/4 cup instead of 1 cup, just to make it a little more juicy. I also didn’t have parsley, but that didn’t seem to make a difference. I used two 80/20 and one 85/15. My son had three helpings, my daughter-in-law had two, and my 2-year-old granddaughter wouldn’t stop eating it. This will be the only meatloaf recipe I use from now on.
LORNA, I HAVE NOT TRIED THIS YET, BUT ONE QUESTION-DO YOU THINK BEEF BROTH COULD BE USED AS A SUBSTITUTE FOR MILK FOR MOISTNESS?
I made this recipe for dinner tonight and it was wonderful, I did substitute beef broth for the milk. It was still delicious. I think the broth enhanced the flavor. I will be using this recipe from now on,
For a good side, try some chunky cut potatoes and carrots. I lay them all along the sides of the meatloaf and cook everything in the same pan. The spices of the meatloaf helps to season the vegetables, too.
This is the best meatloaf.) I have made mine this exact same way for years. Follow if exactly..
This is my go-to meatloaf recipe now! Moist and perfect and makes enough to freeze and enjoy multiple meals (since it’s just the two of us). My husband loves meatloaf and he concurs that this one is five stars.
Lauren has the best recipes. I’m 68 raised 3 children and cooked a lot of meals, holiday dinners, birthday cakes and cookies for after school. Her cheesecake is now our favorite Christmas dessert. Great recipes easy to accomplish and some new ones to share with family.
This meatloaf makes great leftovers and sandwiches.
Thanks Lauren
Lauren has the best recipes. I’m 68 raised 3 children and cooked a lot of meals, holiday dinners, birthday cakes and cookies for after school. Her cheesecake is now our favorite Christmas dessert. Great recipes easy to accomplish and some new ones to share with family. Thanks Lauren
This meatloaf was the best I’ve had, it’s even better the next day in a meatloaf sandwich. Thank you for this recipe 🙏🙏🙏
Sandy, so glad you loved it!! Thank you for your 5-star rating. Now I want a cold meatloaf sandwich!! 🙂
Do you use fresh bread crumbs or dried? Can’t wait to try this recipe, my husband and I love meatloaf!
Eldene, I use dried bread crumbs but they moisten right up with the milk.
If I want to make a smaller amount and only use 1.5 pounds of beef, would I just halve all the other ingredients too?
The flavors in the meatloaf are really good, and I think covering the baking sheet helped to keep the moisture in. The only problem is that you allow the recipe to be scaled to serve less people, but the instructions don’t scale down.
When adding the ketchup, the instructions say, “add 1 cup of ketchup”. That was the entire amount I needed for the meatloaf AND glaze. It would be more helpful to say, “add half of the ketchup”.
Unfortunately, I added the entire cup, so the meatloaf mixture was too wet. I ended up adding more breadcrumbs to fix it.
This was the moistest most delicious meatloaf I have ever made!
Thank you for sharing your recipe.
Yup, 5 stars. Yesterday I was wondering what to make for Sunday’s dinner; meatloaf.
So I Google a recipe and yours comes up. Luv’d the article and the ease of the instructions. Adding the sautéed onions ? ??.
This meatloaf recipe, followed to the T, ? The best part, very moist. Husband asked if I wanted him to take out loan to open a kitchen???
This is a keeper when the craving for meatloaf returns.
Thank ? you
I need to know..if I cut recipe in half it says 3 eggs do do I add 1 or 2 eggs? Can’t add 1 1/2 eggs? Please advise..also if I feel mixture is a bit wet would adding more breadcrumbs help you keep meatloaf stay together when slicing?
I love meatloaf so I’m going to make this meatloaf. My meatloaf turns out different because I use crackers instead of breadcrumbs,so I’m going to used breadcrumbs instead of crackers. Looks so good.
I simply wanted to thank you so much yet again. I’m not certain what I might have tried without the methods shared by you directly on this question. It actually was an absolute frightful matter in my circumstances, nevertheless considering your specialized approach you processed that forced me to leap for contentment. I’m just grateful for the assistance as well as trust you recognize what a powerful job you are undertaking training most people thru your web site. Most likely you have never met any of us.
I do have to admit that I did not have any ketchup so used salsa (way less sugar). It was the best meatloaf we have ever had. Didn’t need all the sugar that comes with ketchup. I served this with a sweet potato cut into about 1/4″ slices and baked in the oven, flipped over after about 1/2 way, sprayed with oil before & after flipping, through cooking time for meatloaf.
Absolutely the best meatloaf ever!!! We love meatloaf and rest assured this will be the one from now on. DELICIOUS!!
Meatloaf sounds really good ! Trying it this week
Thank you. I love new meatloaf recipes. They above all are very good and tasty.
Lauren this looks amazing and can’t wait to try it! Did you mix in any parsley with your other ingredients or did you only put it on the top?
Incredible. Made it with venison.
Wow! My husband is raving about this meatloaf!! And I have to agree – it’s absolutely delicious! I will definitely be making this one again!!