There’s something beautifully nostalgic about a slice of homemade meatloaf—it brings back cozy weeknights, laughter at the dinner table, and second helpings with no regrets.

This recipe is one I’ve made more times than I can count.

It’s juicy, flavorful, and always turns out perfectly tender with the most irresistible sweet-savory glaze on top.

Why You’ll Love This Recipe

Classic comfort food – hearty, flavorful, and nostalgic

Juicy and tender – never dry thanks to milk and breadcrumbs

Balanced seasoning – just the right blend of herbs and spices

Easy glaze – sweet, tangy, and caramelized to perfection

Crowd-pleaser – even picky eaters go back for seconds

Make-ahead friendly – great for meal prep or freezing

Budget-friendly – uses simple, accessible ingredients

What You’ll Need (Ingredient Highlights)

Ground beef (80–85% lean): The ideal fat ratio for juicy texture without being greasy.

Breadcrumbs + milk: This combo creates a panade, keeping the meatloaf moist.

Aromatic trinity: Onion, garlic, and parsley bring a depth of flavor.

Eggs: The key to holding it all together.

Worcestershire + ketchup: Adds umami and a touch of tangy sweetness.

The glaze: A mix of ketchup, brown sugar, and vinegar—it bakes into a sticky, craveable topping.

Pro Tips Before You Start

Don’t overmix the meat mixture—it can make the loaf tough.

Let the meatloaf rest before slicing so the juices redistribute.

Use a meat thermometer for best results (160°F is the magic number).

How to Make Homemade Meatloaf

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C).

Lightly grease a loaf pan or line a baking sheet with foil.

Step 2: Mix the Meatloaf

In a large bowl, combine ground beef, chopped onion, eggs, milk, breadcrumbs, garlic, ketchup, parsley, Worcestershire sauce, salt, pepper, and Italian seasoning.

Mix gently until just combined.

Step 3: Shape and Place

Form the mixture into a loaf shape and transfer it into the prepared pan or onto the baking sheet.

Step 4: Make the Glaze

In a small bowl, whisk together ketchup, brown sugar, vinegar, garlic powder, and onion powder.

Step 5: First Glaze & Bake

Brush half of the glaze over the meatloaf.

Bake for 45 minutes.

Step 6: Second Glaze & Finish Baking

Brush the remaining glaze on top and continue baking for another 15–30 minutes, or until internal temp reaches 160°F (71°C).

Step 7: Let It Rest

Allow the meatloaf to rest for 10–15 minutes before slicing.

This helps lock in the juices.

What to Serve It With

This classic meatloaf pairs beautifully with creamy mashed potatoes, buttered green beans, or roasted carrots.

For a comforting Southern twist, serve it with mac and cheese or cornbread.

Variations / Substitutions

Swap breadcrumbs: Use crushed crackers, oats, or gluten-free breadcrumbs.

Try turkey: Ground turkey works great—just reduce baking time slightly.

Spice it up: Add a pinch of cayenne or chopped jalapeños for heat.

Cheesy center: Stuff it with shredded cheddar for a melty surprise.

Storage & Leftovers

Fridge: Store slices in an airtight container up to 4 days.

Freeze: Wrap whole loaf or individual slices tightly and freeze up to 3 months.

Reheat: Warm in the oven at 300°F or microwave individual portions gently.

FAQs

Can I make this meatloaf ahead of time?
Yes! Assemble the loaf and refrigerate overnight, then bake when ready.

What’s the best beef for meatloaf?
Use 80–85% lean ground beef for the perfect balance of flavor and moisture.

Can I double the recipe?
Absolutely—just divide into two loaves for even cooking.

Why did my meatloaf fall apart?
You may have skipped the binder (eggs/breadcrumbs) or overcooked it.

Do I have to use a loaf pan?
Nope! Shaping the meatloaf freeform on a sheet pan works just as well.

Can I freeze the raw meatloaf?
Yes—wrap it well, freeze it, then thaw overnight in the fridge before baking.

How do I know it’s fully cooked?
Use a thermometer—160°F in the center is fully cooked and safe to eat.

Final Thoughts

There’s a reason this homemade meatloaf recipe has become a staple in my kitchen.

It’s easy, hearty, and loved by all ages.

Whether you’re serving it for a weeknight meal or slicing leftovers for sandwiches, this meatloaf delivers pure comfort—every time.

The Boat Shed Kitchen

Homemade Meatloaf Recipe

This classic homemade meatloaf is juicy, flavorful, and topped with a sweet-savory glaze that bakes to perfection. It’s made with pantry staples and baked to a tender finish—your ultimate go-to for weeknight comfort food.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6

Calories: 430

Ingredients Method Notes

Ingredients

  

Meatloaf

• 2 lbs ground beef 80–85% lean
• 1 medium onion finely chopped
• 2 large eggs
• 3/4 cup milk
• 3/4 cup breadcrumbs preferably Panko
• 3 cloves garlic minced
• 1/4 cup ketchup
• 2 tbsp fresh parsley finely chopped
• 1 tsp Worcestershire sauce
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp Italian seasoning

Meatloaf Glaze

• 1/2 cup ketchup
• 2 tbsp brown sugar
• 1 tsp white vinegar
• 1/2 tsp garlic powder
• 1/4 tsp onion powder

Method

 

1. Preheat oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan or line a baking sheet with foil.
3. In a large bowl, combine beef, onion, eggs, milk, breadcrumbs, garlic, ketchup, parsley, Worcestershire, salt, pepper, and seasoning.
4. Mix until just combined.
5. Shape into a loaf and place in pan.
6. In a small bowl, mix all glaze ingredients.
7. See full steps with tips & photos → https://theboatshedcafe.com/homemade-meatloaf-recipe/

Notes

• Panko breadcrumbs add a light texture, but regular breadcrumbs work too.
• Letting it rest is key—it keeps the juices locked in for the perfect slice.
• Glaze can be made in advance and stored chilled for up to 3 days.