Meatloaf Recipe

This meatloaf recipe is everything I love in a comfort dinner: tender, juicy, and topped with a sweet glaze. It’s simple to make and comes together in less than an hour—perfect for a cozy weeknight meal.

Why You’ll Love This Recipe

I love this meatloaf because it strikes the perfect balance between savory and sweet, thanks to the glaze. The mixture stays moist and tender, and I can easily swap in ground turkey or stick with beef. Plus, it’s totally freezer-friendly—ideal for meal prep or leftovers.

Ingredients

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

Meatloaf

• 2 pounds 80%–90% ground beef (or substitute with ground turkey, or 1 pound ground turkey and 1 pound ground beef)

• ½ cup panko breadcrumbs

• ⅓ cup beef broth (or milk)

• 2 large eggs, whisked

• 2–3 Tablespoons finely chopped fresh parsley

• 2 Tablespoons Worcestershire sauce

• 2 Tablespoons ketchup

• 1¼ teaspoons kosher salt

• ¼ teaspoon ground black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

Glaze

• ⅔ cup ketchup or BBQ sauce (or a mix)

• 2–3 Tablespoons light brown sugar

Directions

1. Preheat the oven to 375°F and line a baking sheet or 9×5-inch loaf pan with foil. Lightly spray with non-stick spray and set aside.

2. In a large bowl, gently mix ground meat, breadcrumbs, broth, eggs, parsley, Worcestershire, ketchup, salt, pepper, garlic powder, and onion powder. I stop as soon as it’s combined so it stays tender.

3. Press the mixture into the prepared loaf pan or shape it into a loaf on the baking sheet.

4. Stir together ketchup (or BBQ sauce) and brown sugar in a small bowl. Pour it over the meatloaf, smoothing to cover the top. Add a crack of black pepper if I’m feeling spicy.

5. Bake for 45 minutes, or until an instant-read thermometer registers 160°F in the center.

6. Let the meatloaf rest 10 minutes before slicing—it helps keep all the juices in the meat.

Servings And Timing

This meatloaf serves 8 slices. Total time is 55 minutes: about 10 minutes to prep and 45 minutes to bake.

Variations

• Swap the onion and garlic powders for 1 cup chopped onion and 4 minced garlic cloves—just sauté them in a bit of olive oil before adding.

• Add a pinch of red pepper flakes or a few dashes of chili sauce or sriracha into the glaze or meat mixture if I want a spicy kick.

• Mix up the glaze using half ketchup and half BBQ sauce for a richer flavor profile.

Storage/Reheating

I wrap leftover meatloaf tightly in aluminum foil or store it in an airtight container. It keeps well in the fridge for up to 5 days. To reheat, I pop slices into the oven at 350°F for about 10–15 minutes, or microwave individual slices for about 1–2 minutes, until heated through.

If I freeze uncooked meatloaf in the pan or shaped, I wrap it tightly in plastic wrap and freeze for up to 3 months. When I’m ready to bake, I thaw it overnight in the fridge and bake as usual at 375°F for 45 minutes.

FAQs

1. How Can I Make This Meatloaf Gluten-Free?

I substitute gluten-free breadcrumbs for the panko—and I double-check that the Worcestershire sauce is gluten-free. Everything else is naturally compliant.

2. Can I Use Turkey Instead Of Beef?

Yes! I often use ground turkey or mix it with beef. I just keep an eye on the moisture—adding a little broth helps it stay tender.

3. Why Is Resting The Meatloaf Important?

Letting it rest for 10 minutes lets the juices redistribute. If I slice too soon, all those tasty juices run out.

4. Can I Freeze Cooked Meatloaf?

Absolutely! After cooling, I wrap slices or a full loaf in plastic wrap and freeze for up to 3 months. I reheat in the oven at 350°F until warm throughout.

5. What Temperature Should The Meatloaf Reach When It’s Done?

The interior should be 160°F when measured with a meat thermometer. That ensures the meat is fully cooked but still juicy.

Conclusion

This meatloaf is a go-to in my kitchen. It’s flavorful, easy, and customizable, plus it freezes beautifully. Whether I prep it ahead or whip it up last minute, I always enjoy those first warm, saucy slices. Let me know how you like it, and feel free to share any tweaks or toppings you try!