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My easy and delicious Meatloaf recipe with the perfect glaze will be a family favorite for many dinners to come! I’ll teach you all my expert tips to making the most juicy, flavorful, moist meatloaf you’ve ever had in this step by step recipe. Pair it with my Creamy Mashed Potatoes, Roasted Brussels Sprouts, or Honey Roasted Carrots for a delicious dinner for the entire family!
Watch the Meatloaf Recipe Video Below!
Table of Contents
- Watch the Meatloaf Recipe Video Below!
- What makes this recipe the BEST?
- What Ingredients do I need for Meatloaf?
- The Perfect Meatloaf: Step-By-Step Recipe Instructions
- Forming the Meatloaf
- What Should I Make with Meatloaf?
- Expert Tips for Making The BEST Meatloaf at Home!
- Storage and Reheating
- Meatloaf with the Perfect Glaze (Video) Recipe
What makes this recipe the BEST?
What makes this Meatloaf recipe better than the rest, you ask? I use panko breadcrumbs, which are lighter than normal breadcrumbs giving a moist and airier texture to the meat. It’s a comforting home cooked meal, just like my Braised Beef Short Ribs or Crispy Chicken Parmesan!
Additionally, after much recipe testing, I’ve found that an equal amount of ground beef and ground pork is ideal for a juicy, tender meatloaf! I’m very specific about the fat content in both the beef and pork – use an 85% lean / 15% fat ground beef and an 80% lean / 20% fat ground pork. Using a ground meat with enough fat content is essential for a delicious end result. Combined with softened breadcrumbs and a few other ingredients, the meatloaf comes out so tender and flavorful. If you follow my directions and techniques in this recipe you will make a moist and delicious Meatloaf, guaranteed!
What Ingredients do I need for Meatloaf?
The perfect Meatloaf only requires a handful of ingredients that you probably already have in your pantry!
Meatloaf
- Ground Beef and Ground Pork: These ground meats are the main stars of the recipe! Ensure you are using 85% lean ground beef and 80% lean ground pork for a moist and flavorful meatloaf.
- Eggs: These act as a binder so that the Meatloaf mixture sticks together, preventing it from falling apart. I use 1 large egg for every pound of meat.
- Panko Breadcrumbs: Panko breadcrumbs are made from white bread and are lighter than traditional breadcrumbs, resulting in a less dense but moist meatloaf that’s full of flavor. It adds a light and airy texture to the meat!
- Whole Milk: To soften the breadcrumbs and add moisture to the meat. To make this recipe dairy free, substitute the milk with beef stock instead.
- Carrot, Onion, and Garlic: These vegetables add a slight sweetness and keep the meat from drying out, similar to the meatballs in my Spaghetti and Meatballs.
- Dijon Mustard: This is one of my secret ingredients – it not only adds moisture to the meatloaf, but it also gives the meat some depth and additional flavor. The meatloaf doesn’t taste like mustard at all once cooked, so don’t worry if you aren’t a mustard fan. I used this ingredient in my Baked Mac and Cheese for the same reason – you’d never know it was there by the end but it adds tons of flavor and depth!
- Dried Rosemary, Dried Thyme and Smoked Paprika: These spices add tons of flavor to the meat. Feel free to add some cayenne pepper for some heat, garlic or onion powder if you want to intensify that garlic or onion flavor!
Glaze
- Ketchup: This is the base of our glaze which gives it body and a tomato flavor that pairs so well with meatloaf!
- Apple Cider Vinegar: This gives the glaze a slight tanginess with a touch of sweetness.
- Soy Sauce: I use soy sauce in the glaze for umami and saltiness to balance out the natural and added sweetness in the glaze. This is one of my most used ingredients in many of my top Asian recipes from Orange Chicken and Beef and Broccoli to Chicken Lo Mein and Egg Fried Rice.
- Brown Sugar: This will help the glaze thicken and caramelize when baked thanks to the molasses in the sugar!
Refer to the recipe card for the full list of ingredients and measurements!
The Perfect Meatloaf: Step-By-Step Recipe Instructions
1. Cook the Garlic, Spices, and Vegetables
Heat olive oil in a pan over medium heat. Add the garlic, rosemary, thyme, and paprika and bloom the spices for 30 seconds. Add carrot and onion to the pan. Season with a teaspoon kosher salt and black pepper and cook for 5 minutes until vegetables are softened but not browned. Turn off the heat and set aside to cool while you proceed to step 2.
2. Mix the Breadcrumbs, Vegetables and Meat
In a large mixing bowl, add panko breadcrumbs, milk, parsley, eggs, and Dijon mustard along with the remaining salt and pepper. Mix until the breadcrumbs are hydrated and eggs are beaten thoroughly. Make sure to hydrate the breadcrumbs first before adding the meat. This will ensure the breadcrumbs are seasoned and keep the meat mixture moist and tender!
Add the cooked vegetables, ground beef and ground pork then mix the filling until just evenly mixed through. Do not overmix!
3. Form the Meat Mixture
Line a baking sheet with foil. Add a teaspoon of oil and spread it around the foil to create a nonstick surface. Place the mixture down on the tray and form the meatloaf into a 5 inch by 8 inch log. This is oddly specific, I know, but trust me – there is a reason for this!
Key Tip
Forming the Meatloaf
When forming the meatloaf, do your best to ensure the meatloaf is in an even, 5 inch by 8 inch log shape. The top of the meatloaf should be on the flatter side, so play around with the shape until you get something similar to the pictures and recipe video! Doing so will ensure even cooking and also allow the glaze to stay on top of the meatloaf, building layers of delicious flavor on top of the meat as we reapply the glaze for a second time in the later steps!
4. Make the Glaze
In a small bowl, mix ketchup, soy sauce, apple cider vinegar, and brown sugar until the sugar is dissolved. Use a brush to glaze the top and sides of the meatloaf with half of the glaze. Try to keep as much of the glaze on top of the meatloaf as possible. The glaze will bake onto the meatloaf, rather than end up on the baking sheet.
5. Bake and Reapply The Glaze
Bake the meatloaf at 350°F for 30 minutes. After the first 30 minutes, you’ll see that the first layer of glaze has thickened around the meatloaf – these are the layers of flavor building! Brush the top and sides of the meatloaf with the remaining glaze and bake for another 15-20 minutes until the internal temperature reads 160°F. Let the meatloaf rest 10 minutes before slicing to allow the juices to redistribute throughout the meat.
What Should I Make with Meatloaf?
Meatloaf is one of those classic comfort dishes that pairs with pretty much any potato or vegetable dish. Since you’ll already be using the oven, try making it with my Crispy Smashed Potatoes or Chili Oil Smashed Potatoes for a spicy kick! For veggies to pair with this recipe, you can’t go wrong with my Roasted Green Beans with Bacon or Garlic Bok Choy.
For appetizers to start, make my Spinach Artichoke Dip or Buffalo Chicken Dip, or some classic Air Fryer Chicken Wings!
PRO TIPS
Expert Tips for Making The BEST Meatloaf at Home!
- Use Panko Breadcrumbs instead of regular breadcrumbs for your meatloaf! They will provided an unique light and airy texture to the meat that will melt in your mouth!
- Ensure that the meatloaf is an even 5 x 8 inch loaf when forming it with your hands. This will not only ensure that meat cooks evenly (vs having overdone ends), but it will also act as a base for the glaze to lay on the meat.
- Don’t be afraid of fat! Fat = flavor in this case. The fat in the ground beef and ground pork are essential for creating a moist and flavorful end result. In my testing, 85% lean ground beef and 80% lean ground pork in combination with the breadcrumbs and vegetables resulting in a perfectly tender melt-in-your-mouth meatloaf!
- Let the meatloaf rest at least 10 minutes before slicing! There will be a lot of juices and moisture circulating in the meat after it’s baked. Allowing the meat to rest (similar to letting a steak rest) will allow the juices to redistribute and keep the meatloaf nice and moist!
Storage and Reheating
If you end up with leftover Meatloaf, keep it in an airtight container in the fridge for up to 3 days. If you’re looking for leftover ideas, try making some delicious Meatloaf sandwiches or use the leftover meatloaf to make the Meatballs in my Spaghetti and Meatballs recipe!
To reheat, bake the meatloaf in the oven at 350°F for 20-30 minutes until warmed through. You could also air fry it at 350°F for 10 minutes until the center is warm to the touch.
If you tried this Meatloaf Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Meatloaf with the Perfect Glaze (Video)
Ingredients
Meatloaf
- 1 lb Ground beef, 85% lean
- 1 lb Ground pork, 80% lean
- 1 Large carrot, finely minced
- 1 Large Yellow Onion, finely minced
- 1 tsp Dried Rosemary
- 1 tsp Dried Thyme
- 1/2 tsp Smoked Paprika
- 6 cloves Garlic, minced
- 1 cup Panko Breadcrumbs
- 1/3 cup Whole Milk
- 1 tbsp chopped parsley
- 2 Large Eggs
- 1 tbsp Dijon mustard
- 3 tsp Kosher Salt, divided, 1 tsp for step 1 and 2 tsp for step 2
- 2 tsp Black pepper, divided, 1 tsp for step 1 and 1 tsp for step 2
- 2 tbsp Olive oil
Glaze
- ¾ cup Ketchup
- 1 tbsp soy sauce
- 2 tbsp Apple cider vinegar
- 2 tbsp Brown sugar
Instructions
- Heat olive oil in a pan over medium heat. Add the garlic, rosemary, thyme, and paprika and bloom the spices for 30 seconds. Add carrot and onion to the pan. Season with a teaspoon kosher salt and black pepper and cook for 5 minutes until vegetables are softened but not browned.
- In a large mixing bowl, add panko breadcrumbs, milk, parsley, eggs, and Dijon mustard along with the remaining salt and pepper. Mix until the breadcrumbs are hydrated and eggs are beaten thoroughly. Add the cooked vegetables, ground beef and ground pork then mix the filling until just evenly mixed through. Do not overmix!
- Line a baking sheet with foil. Add a teaspoon of oil and spread it around the foil to create a nonstick surface. Place the mixture down on the tray and form the meatloaf into a 5×8 inch log.
- In a small bowl, mix ketchup, soy sauce, apple cider vinegar, brown sugar until the sugar is dissolved. Use a brush to glaze the top and sides of the meatloaf with half of the glaze.
- Bake at 350F for 30 minutes. Remove, then brush with the remaining glaze and bake for another 15-20 minutes until the internal temperature reads 160F. Let rest 10 minutes before slicing.
Notes
-
- Use Panko Breadcrumbs instead of regular breadcrumbs for your meatloaf! They will provided an unique light and airy texture to the meat that will melt in your mouth!
-
- Ensure that the meatloaf is an even 5 x 8 inch loaf when forming it with your hands. This will not only ensure that meat cooks evenly (vs having overdone ends), but it will also act as a base for the glaze to lay on the meat.
-
- Don’t be afraid of fat! Fat = flavor in this case. The fat in the ground beef and ground pork are essential for creating a moist and flavorful end result. In my testing, 85% lean ground beef and 80% lean ground pork in combination with the breadcrumbs and vegetables resulting in a perfectly tender melt-in-your-mouth meatloaf!
-
- Let the meatloaf rest at least 10 minutes before slicing! There will be a lot of juices and moisture circulating in the meat after it’s baked. Allowing the meat to rest (similar to letting a steak rest) will allow the juices to redistribute and keep the meatloaf nice and moist!
Storage and Reheating
If you end up with leftover Meatloaf, keep it in an airtight container in the fridge for up to 3 days. If you’re looking for leftover ideas, try making some delicious Meatloaf sandwiches or use the leftover meatloaf to make Meatballs! To reheat, bake the meatloaf in the oven at 350°F for 20-30 minutes until warmed through. You could also air fry it at 350°F for 10 minutes until the center is warm to the touch.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, I want all these delicious recipes.
I don’t want to sound greedy but how can we share these meals? Can you text me All those recipes? Really love the meals I’m seeing here.
they’re all printable in the recipe card!
Delicious! Very moist and the pork added great flavor! I love watching your Instagram videos! Your food looks fantastic and you have a great personality! You also make the steps easy to understand. Thank you!!
Thank you so much, Kay!
Best ever. Great recipe
Thank you Mike! I’d appreciate it if you could give the recipe 5 stars!