Ultimate Moist Meatloaf Recipe
The best meatloaf recipe featuring milk-soaked breadcrumbs and a sweet ketchup glaze. This foolproof method creates incredibly tender, juicy results every time.
Ingredients
- For the Meatloaf:
- 2 tablespoons olive oil
- 2 cups yellow onion diced (about 1 large onion)
- 3 lbs ground beef 80/20 fat ratio
- 1 cup bread crumbs seasoned variety preferred
- 3 large eggs beaten (room temperature preferred)
- 1/2 cup whole milk 2% works as substitute
- 1 tablespoon salt kosher salt recommended
- 1 tablespoon black pepper freshly ground preferred
- 1 tablespoon onion powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1 cup ketchup
- 2 tablespoons Worcestershire sauce
- 3 tablespoons fresh parsley chopped (for garnish)
- For the Glaze:
- 1/3 cup brown sugar light or dark
- 1 1/2 cups ketchup
Instructions
- Prepare oven and pan: Preheat oven to 350°F. Line a half-sheet pan with heavy-duty aluminum foil and spray lightly with cooking spray.
- Sauté onions: Heat olive oil in a large skillet over medium heat. Add diced onions and cook until golden brown and tender, 8-10 minutes. Transfer to a large mixing bowl and let cool slightly.
- Mix meatloaf: Add ground beef, breadcrumbs, beaten eggs, milk, salt, pepper, onion powder, garlic powder, Italian seasoning, ketchup, and Worcestershire sauce to the bowl with onions. Using clean hands, gently mix just until combined. Avoid overmixing.
- Shape and glaze: Transfer mixture to prepared sheet pan. Shape into a log approximately 12 inches long and 4 inches wide. For glaze, whisk together brown sugar and ketchup until smooth. Spread evenly over meatloaf surface.
- Bake: Cover with aluminum foil and bake 45 minutes. Remove foil and continue baking 15-20 minutes until internal temperature reaches 160°F. Let rest 10 minutes before slicing.
Notes
Fat content is crucial: Use 80/20 ground beef for optimal moisture and tenderness
Test seasoning: Cook a small patty to taste and adjust seasonings before forming loaf
Temperature matters: Use instant-read thermometer and don't exceed 165°F to prevent drying
Storage: Refrigerate up to 4 days or freeze up to 4 months
Make-ahead: Meat mixture can be prepared 24 hours ahead and refrigerated
Substitutions: Ground turkey (85/15) can substitute beef; add extra egg for binding
Mini loaves: Divide into 6-8 portions in muffin tin, reduce cooking time to 25-30 minutes
Test seasoning: Cook a small patty to taste and adjust seasonings before forming loaf
Temperature matters: Use instant-read thermometer and don't exceed 165°F to prevent drying
Storage: Refrigerate up to 4 days or freeze up to 4 months
Make-ahead: Meat mixture can be prepared 24 hours ahead and refrigerated
Substitutions: Ground turkey (85/15) can substitute beef; add extra egg for binding
Mini loaves: Divide into 6-8 portions in muffin tin, reduce cooking time to 25-30 minutes
