Homemade Meatloaf

Homemade meatloaf is incredibly juicy, packed with flavor, and topped with a sweet and tangy glaze that takes it to the next level. I love how this classic comfort food delivers a hearty, satisfying meal with simple pantry ingredients. It’s the kind of dish that makes the kitchen smell amazing and brings everyone to the table.

Why You’ll Love This Recipe

I love this recipe because it’s moist and flavorful all the way through—no dry, bland meatloaf here. The glaze caramelizes in the oven and adds just the right balance of sweetness and tang to complement the savory meat. It’s easy to make, holds together beautifully, and tastes just as good the next day in a sandwich or leftover plate.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meatloaf:
ground beef (80/20 works best for moisture)
onion (finely chopped)
garlic (minced)
breadcrumbs
milk
egg
Worcestershire sauce
ketchup
Dijon mustard
salt
black pepper
dried thyme or Italian seasoning (optional)

For the glaze:
ketchup
brown sugar
apple cider vinegar
Dijon mustard (optional)

directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with foil or parchment paper.

2. In a large bowl, I combine the breadcrumbs and milk and let them soak for a couple of minutes.

3. I add the ground beef, chopped onion, garlic, egg, Worcestershire sauce, ketchup, mustard, salt, pepper, and herbs to the bowl.

4. I mix everything just until combined—overmixing can make it tough.

5. I shape the mixture into a loaf and place it on the prepared baking sheet or in a loaf pan.

6. In a small bowl, I whisk together the glaze ingredients and spread half over the meatloaf.

7. I bake for 40 minutes, then brush the remaining glaze on top and return to the oven for another 15–20 minutes, until the internal temperature reaches 160°F (71°C).

8. I let the meatloaf rest for 10 minutes before slicing so the juices redistribute and it holds together.

Servings and timing

This recipe serves 6 people. Total time is about 1 hour and 15 minutes, including 15 minutes of prep and about 1 hour of baking and resting.

Variations

Sometimes I add shredded carrots or finely chopped bell pepper to the mix for extra flavor and moisture. For a different flavor profile, I use barbecue sauce instead of ketchup in the glaze. I’ve also used a mix of ground beef and ground pork for even more richness. For a leaner version, ground turkey works too—just be sure to add a bit more moisture like milk or sautéed onions.

storage/reheating

I store leftover meatloaf in an airtight container in the fridge for up to 4 days. To reheat, I warm slices in a skillet or oven at 300°F until heated through. I also freeze individual slices by wrapping them in foil and storing them in a freezer-safe bag. They reheat beautifully straight from frozen.

FAQs

Why does my meatloaf fall apart?

It usually means the mixture needs more binder. I make sure to include enough egg and breadcrumbs to help hold it together without overmixing.

Can I use ground turkey or chicken?

Yes, I’ve made it with turkey and it’s still delicious. I just make sure to add some extra moisture since lean meat tends to be drier.

Should I cover meatloaf while baking?

No, I bake it uncovered so the glaze caramelizes and the outside browns nicely.

Can I make it ahead of time?

Absolutely. I mix and shape the loaf ahead of time, then cover and refrigerate it until I’m ready to bake. I just add a few minutes to the baking time if it’s cold from the fridge.

What sides go well with meatloaf?

I love serving it with mashed potatoes, roasted green beans, or steamed carrots. It also goes great with a side salad or buttered corn.

Conclusion

Homemade meatloaf is a classic for a reason—it’s flavorful, easy, and always comforting. I love how the juicy meat and tangy glaze come together in one perfect bite. Whether I’m making it for a cozy family dinner or meal prepping for the week, this meatloaf never disappoints.