Forget everything you know about dry, boring meatloaf. This meatloaf recipe is juicy, tender, and finished with a caramelized glaze that’s so good you’ll go back for seconds…and probably thirds.
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Somewhere along the way, meatloaf got a bad reputation. You probably think of dry slices, mystery textures, and dinners you survived as a kid. But that was never my experience.
I thought everyone’s dad made a mean meatloaf! My dad would stand at the counter, sleeves rolled up, mixing everything together by hand like a true professional, even though there was a perfectly good spoon nearby. I watched closely, mostly because I was hungry, but also because I learned early that meatloaf done right is serious business.
The right moisture, balance of ingredients, and a glaze that actually deserves your attention make all the difference between sad and great meatloaf.
This meatloaf is ridiculously juicy, flavorful, and the kind of meal everyone hovers around the kitchen waiting for with similar technique to my Italian Meatballs. The edges and top caramelize from the glaze, and leftovers are basically fought over the next day.
Meatloaf deserves a permanent comeback. So let’s make it!
Why You’ll Love This Meatloaf Recipe
- Juicy and tender: with caramelized edges!
- A+ meatloaf glaze: this glaze isn’t your ordinary ketchup sauce
- Easy: requires 25 minutes of active prep time
- Make ahead magic: and it’s still darn good
- Comfort food at its best: serve with all your favorite classic sides
Ingredients
- Meat – 80/20 beef adds rich flavor and juiciness while the pork adds softness and more rounded flavor. I highly recommend using 80/20 beef that’s the perfect amount of fat for juicy meatloaf!
- Panko breadcrumbs – panko holds the meatloaf together while staying light and tender. Stay away from regular breadcrumbs that create a dense, heavy meatloaf.
- Whole milk – whole milk adds moisture and richness.
- Shredded Italian cheese blend – look for a pre-shredded Italian cheese blend in the shredded cheese section of your grocery store! An Italian cheese blend will add nutty, cheesy notes while helping the loaf stay moist.
- Yellow onion and garlic – the secret to moist, juicy meatloaf? Grated yellow onion! I grate onion in my meatloaf and Chicken Meatballs, and will never go back! Plus garlic adds even more flavor.
- Large eggs – Eggs bind everything together.
- Seasonings – Italian seasoning and fresh Italian parsley tie all the flavors together and brighten things up.
- Flavor boosters – a touch of tomato paste, Worcestershire sauce, Dijon mustard, and soy sauce create a savory, umami-rich meatloaf that’s flavorful without being heavy or overpowering.
- For the glaze – instead of your typical ketchup-heavy sauce, my tangy glaze is game-changing! It’s simply balsamic glaze, Dijon, and tomato paste mixed together.
How to Make Meatloaf
Ready to make the best meatloaf ever? It’s actually easy to make! Here are the steps. This is an outline; for the full recipe, see the recipe card below!
Grease pan: Well grease an 8×4” loaf pan. Preheat oven to 350°F.
Make glaze: Mix together the glaze ingredients. Set aside.
Grate onion: In a medium bowl, grate a small yellow onion using the coarse setting of a cheese grater. Lightly pat away any excess juice.
Mix: To the bowl with the grated onion, add in everything for the meatloaf but the meat itself. Mix well.
Add meat: Mix in beef and pork until just combined. Don’t overmix!
Add to pan: Place meat mixture into the pan, smoothing out into an even loaf and lightly pressing down as needed.
Bake: Bake for 45-55 minutes. At 30 minutes, brush evenly with the glaze and finish baking. Meatloaf is done when the center of the loaf registers 160°F.
Cool: Skim off any excess fat and redistribute glaze to recoat any bare spots. Let rest for 15 minutes, then run a knife around the perimeter of the pan and carefully lift out. Enjoy!
My Pro Tip
Tips for the Best Meatloaf
- Use a mix of beef and pork: an equal blend of 80/20 ground beef and ground pork creates the most flavorful, moist meatloaf.
- Use panko breadcrumbs: panko holds the loaf together while keeping it light and not dense.
- Grate the onion: it’s the secret ingredient! Grated onion adds moisture for a juicy meatloaf!
- Don’t overmix: gently combine ingredients to avoid a tough loaf.
- Bake in a loaf pan: not only will the loaf pan help maintain shape, but it keeps the meatloaf extra moist while caramelizing around the edges.
- Rest before slicing: for perfect pieces, wait 15 minutes before slicing.
How Long to Cook Meatloaf
Cook the meatloaf until it reaches 160°F in the thickest part (the center). This takes 45-55 minutes at 350°F.
Make Ahead and Storage
- Make ahead and storing leftovers: make 3-4 days ahead, storing leftovers in an airtight container in the fridge once cooled completely.
- Reheating: reheat in the oven at 350°F, covered tightly with foil until heated through (time depends on size of piece), or heat a slice in the microwave, in 30 second increments.
- Freezing: wrap tightly in plastic wrap and then foil once cooled completely. Freeze for up to 3 months. Thaw in the fridge overnight before reheating!
What to Serve With Meatloaf
You can’t go wrong with comforting side dishes alongside meatloaf like:
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If you’ve tried this Meatloaf Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
BEST Meatloaf Recipe
Equipment
- 8×4" loaf pan
- Cheese grater
Ingredients
Meatloaf
- ½ pound 80/20 ground beef, cold
- ½ pound ground pork, cold
- ¾ cup panko breadcrumbs
- ½ cup whole milk
- ½ cup shredded Italian cheese blend
- 1 small yellow onion
- 2 large garlic cloves, minced
- 2 large eggs
- 2 tablespoons Italian parsley, finely chopped
- 2 teaspoons tomato paste
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon soy sauce
- Salt and pepper, to taste
Meatloaf Glaze
- 1 tablespoon balsamic glaze, thick balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons tomato paste
Instructions
- Well grease an 8×4” loaf pan. Preheat oven to 350°F.
- Mix together the glaze ingredients (balsamic glaze, Dijon, and tomato paste). Set aside.
- In a medium bowl, grate a small yellow onion using the coarse setting of a cheese grater. Lightly pat away any excess juice with a paper towel.
- To the bowl with the grated onion, add everything for the meatloaf, but the meat itself: the panko, milk, cheese, garlic, eggs, parsley, tomato paste, Italian seasoning, Worcestershire, Dijon, soy, and salt and pepper. Mix well.
- Using your hands, mix in beef and pork until just combined. Don’t overmix!
- Place meat mixture into the prepared pan, smoothing out into an even loaf and lightly pressing down as needed.
- Bake for 45-55 minutes. At 30 minutes, brush evenly with the glaze and finish baking for the remaining 15-25 minutes. Meatloaf is done when the center of the loaf registers 160°F (it’s okay if it’s a bit over!).
- Skim off any excess fat and redistribute glaze to recoat any bare spots. Let rest for 15 minutes, then run a knife around the perimeter of the pan and carefully lift out. Slice and serve!
Video
Notes
- Look for shredded Italian cheese blend in the pre-shredded cheese section of the grocery store! Finely shredded works best.
- You can use ketchup instead of tomato paste if preferred.
- Like extra sauce? Double the glaze amount and use half as a dipping sauce!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is by far the juiciest, tastiest, most tender meatloaf I have ever made! The glaze on top is to DIE FOR and literally so simple to make. I was never a fan of the ketchup slopโฆthis takes it to a whole new level. It really does have an Italian edge with the cheese and herbs too. This will no doubt be a staple in my house!
Woohoooooo! Your review makes me so happy! Thanks for reporting back!!
Grace