There’s something timeless about a homemade meatloaf. Juicy, tender, and topped with a sweet tangy glaze, this recipe is simple yet comforting.
It’s the kind of dinner that fills the house with cozy aromas and makes everyone gather around the table.
Why You’ll Love This Recipe
The meatloaf stays moist thanks to beef broth and grated onion.
The glaze is a perfect balance of sweet, savory, and tangy flavors.
It’s made with simple pantry staples, so you can whip it up anytime.
Leftovers make amazing sandwiches the next day.
What You’ll Need (Ingredient Highlights)
Ground beef (80/20) is ideal for a juicy, flavorful loaf.
Breadcrumbs help bind the meat while keeping it tender.
Grated onion adds both moisture and savory depth.
Tomato paste and Worcestershire sauce bring rich umami flavor.
The ketchup glaze caramelizes in the oven for the perfect finish.
Pro Tips Before You Start
Don’t overmix the meat mixture—just combine until everything holds together.
Use a meat thermometer to check doneness; internal temp should reach 160°F.
Let the meatloaf rest before slicing to keep it from falling apart.
Line the pan with parchment or foil for easier cleanup.
How to Make Meatloaf Recipes Best
Step 1 – Prepare the glaze
In a small bowl, stir together ketchup, Worcestershire sauce, and brown sugar. Set aside.
Step 2 – Mix the meatloaf base
Preheat oven to 350°F (175°C).
In a large bowl, crumble the ground beef and sprinkle with breadcrumbs and grated onion.
Step 3 – Combine wet ingredients
In a separate bowl, whisk together beef broth, egg, tomato paste, Worcestershire sauce, salt, garlic powder, sage, and pepper.
Pour over the beef mixture.
Step 4 – Form the loaf
Mix gently with your hands until just combined.
Spread a little glaze in the bottom of a bread pan.
Shape the beef mixture into the pan.
Step 5 – Add glaze and bake
Spread the remaining glaze evenly over the top of the meatloaf.
Bake for 1 hour, or until the internal temperature reaches 160°F.
Check after 45 minutes.
Step 6 – Rest and serve
Remove from the oven and let rest 5 minutes before slicing. Serve warm.
What to Serve Them With
Pair with creamy mashed potatoes for a classic combo.
Serve with buttered green beans or roasted carrots.
Add a side salad for a fresh contrast.
Variations / Substitutions
Use ground turkey or chicken for a lighter version.
Swap breadcrumbs with crushed crackers or oats.
Add shredded carrots or zucchini for extra moisture and nutrition.
Storage & Leftovers
Store leftovers in the fridge for up to 3 days.
Reheat slices in the oven or microwave until warm.
Freeze cooked meatloaf (whole or sliced) for up to 2 months.
FAQs
Can I make meatloaf ahead of time?
Yes, you can assemble it and refrigerate for up to 24 hours before baking.
Why is my meatloaf dry?
Be sure to use 80/20 beef and don’t overbake it.
Can I bake meatloaf without a loaf pan?
Yes, shape it into a free-form loaf on a baking sheet for more crust.
What can I use instead of beef broth?
Chicken broth or even water with a little bouillon works.
Can I double the recipe?
Yes, but use a larger pan and extend the baking time.
How do I know when it’s fully cooked?
The internal temperature should read 160°F on a meat thermometer.
Final Thoughts
This is truly the best meatloaf recipe—juicy inside, with a flavorful glaze that caramelizes beautifully in the oven.
It’s a classic comfort food that never goes out of style.
Perfect for family dinners and just as good the next day.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.