The BEST Meatloaf Recipe with the Perfect Glaze (VIDEO)
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My easy and delicious Meatloaf recipe with the a sweet and savory glaze will be a family favorite for many dinners to come! It’s juicy, tender, and so flavorful – I’ve had multiple readers comment that this is the best meatloaf they’ve ever had!
Watch the Meatloaf Recipe Video!
A Note from CJ
My Secret To The Best Meatloaf!
After many rounds of recipe testing, I can confidently say this is the best Meatloaf – the meat is juicy from the combination of ground pork and beef, with a moist texture from the softened panko breadcrumbs (lighter than normal breadcrumbs), and mixed with spices and dijon mustard (my secret ingredient!) for a depth of flavor that is so delicious!
Serve it alongside your favorite dinner sides like Creamy Mashed Potatoes, Roasted Brussels Sprouts, Honey Roasted Carrots, Crispy Smashed Potatoes, Chili Oil Smashed Potatoes, or Roasted Green Beans with Bacon!
The meatloaf recipe was outstanding! I’ve never had a more moist and flavorful meatloaf. The recipe was so easy to follow with the great tips. And oh, the glaze! 🙌
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- ground beef and pork – I recommend using 85% lean ground beef and 80% lean ground pork for best results.
- panko breadcrumbs – panko breadcrumbs are lighter than traditional breadcrumbs – in a meatloaf, they add a light and airy texture, making the meatloaf less dense but still moist and full of flavor.
- whole milk – if you are dairy free, substitute the milk with beef stock instead.
- 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. (Don’t worry, the meatloaf doesn’t taste like mustard at all once cooked!)
How to Make Meatloaf
Mix the meatloaf – Heat olive oil in a pan over medium heat, then sauté garlic, rosemary, thyme, and paprika for 30 seconds until fragrant. Add the carrots and onions, season with salt and pepper, and cook for about 5 minutes until softened but not browned. Set aside to cool slightly. In a large mixing bowl, combine panko, milk, parsley, eggs, Dijon mustard, and the remaining salt and pepper, mixing until the breadcrumbs are fully hydrated. Add the cooked vegetables along with the ground beef and pork, mixing just until evenly combined (avoid overmixing to keep the meatloaf tender).
Form, Glaze, and Bake The Meatloaf – Line a baking sheet with foil and brush it with olive oil, then shape the meat mixture into a 5×8-inch loaf. Mix the glaze ingredients—ketchup, soy sauce, apple cider vinegar, and brown sugar—until smooth, and brush half over the meatloaf. Bake at 350°F for 30 minutes, brush with the remaining glaze, and continue baking for 15–20 minutes until the internal temperature reaches 160°F. Let the meatloaf rest for 10 minutes before slicing.
PRO TIPS
CJ’s Recipe & Storage Tips
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.
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 – Store any leftover Meatloaf in an airtight container in the refrigerator for up to 3 days. To reheat, bake the meatloaf in the oven at 350°F for 20-30 minutes until warmed through. You can also air fry it at 350°F for 10 minutes until the center is warm to the touch.
You can also freeze meatloaf – unbaked, freeze in a freezer safe bag for up to 3 months. Thaw in the refrigerator overnight before baking. For cooked meatloaf, I recommend slicing it before freezing – once frozen, thaw overnight in the refrigerator and then follow reheating instructions.
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
- 3 tbsp Olive oil, divided
- 6 cloves garlic, minced
- 1 tsp dried Rosemary
- 1 tsp dried Thyme
- 1/2 tsp smoked paprika
- 1 large carrot, minced
- 1 large yellow onion, minced
- 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
- 1 cup Panko breadcrumbs
- 1/3 cup Whole milk
- 1 tbsp chopped parsley
- 2 large eggs
- 1 tbsp Dijon mustard
- 1 lb Ground beef, 85% lean
- 1 lb Ground pork, 80% lean
Glaze
- ¾ cup ketchup
- 1 tbsp soy sauce
- 2 tbsp apple cider vinegar
- 2 tbsp brown sugar
Instructions
- Heat 2 tablespoons of olive oil in a pan over medium heat. Add the garlic, rosemary, thyme, and paprika and cook 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.
- In a large mixing bowl, add panko breadcrumbs, milk, parsley, eggs, Dijon mustard, and 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 the remaining tablespoon of olive 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. Preheat the oven to 350F.
- 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 the meatloaf at 350F for 30 minutes. Remove it from the oven, 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.
Video
Notes
- ground beef and pork – I recommend using 85% lean ground beef and 80% lean ground pork for best results.
- panko breadcrumbs – panko breadcrumbs are lighter than traditional breadcrumbs – in a meatloaf, they add a light and airy texture, making the meatloaf less dense but still moist and full of flavor.
- whole milk – this recipe dairy free, substitute the milk with beef stock instead.
- 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. (Don’t worry, the meatloaf doesn’t taste like mustard at all once cooked!)
- dried rosemary, thyme, and smoked paprika -these spices add tons of flavor to the meat. Add some cayenne pepper for some heat, garlic or onion powder if you want to intensify flavors.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Meatloaf recipe was originally published in April 2024, and updated in November 2025.
Ive been making this recipe for many years, only diff no mustard and i use rolled oats instead of panko crumbs. Family fav.
Thank you so much! Great swaps!
This is so delicious! I found it a tad bit salty so I will adjust the salt next time but this has been added to our kitchen favourites!
Thank you Chrissie! So glad you enjoyed it!
Best meatloaf recipe ever!! Highly recommend that you try it!
Thank you Stephen!
Simply delicious!
@therealchris.s