Homemade Meatloaf Recipe
Add Preferred SourceHomemade Meatloaf is everything you love about comfort food: juicy, flavorful, and topped with a sweet, tangy glaze that takes it to the next level. It’s packed with a blend of beef, pork, and veggies, making it hearty and satisfying without being too heavy. Whether you’re feeding a hungry family or prepping for leftovers, this meatloaf is easy to make and guaranteed to be a winner.
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It takes just 15 minutes of prep to make this delicious meatloaf, and then it’s over to the oven to work its magic. This is one of my reliable, crowd-pleasing recipes that is great for most occasions; whether it’s a weeknight dinner, a potluck, or the holidays, this is a dish that always disappears. It’s also great for meal prep and freezes well.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make The Best Meatloaf with Step-by-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple instructions, you’ll soon see how easy it is to make your own meatloaf.
Mix Everything Together
In a large bowl, add your ground beef, pork, chopped onion, celery, carrot, green onions, minced garlic, Worcestershire sauce, egg, ⅓ cup of ketchup, breadcrumbs, parsley, salt, and pepper.
Now, get in there with your hands or a sturdy spoon, and mix it all up until everything’s blended together. Don’t overmix it, just make sure it’s well combined.
Shape the Meatloaf
Once it’s all mixed, press the meat mixture into a 5-by-9-inch loaf pan. You want it packed tightly so it holds its shape when baking.
Make the Glaze
In a small bowl, stir together the rest of the ketchup, Worcestershire sauce, Dijon mustard, and brown sugar.
Give it a good stir until it’s smooth and ready to go. Brush about half of this glaze over the top of the meatloaf, covering it completely.
Bake It
Pop the loaf into your preheated oven at 350°F (180°C) for about 45 minutes. After about 35 minutes, take it out and brush the rest of the glaze on top. Slide it back in for the final 10 minutes of baking.
Let It Rest
When the meatloaf is done, take it out and let it rest for 5-10 minutes before slicing. This helps keep it juicy when you cut into it. Then slice, serve, and enjoy!
Recipe Notes and Expert Tips
Here are some of my top tips so that your meatloaf tastes amazing for you.
- Don’t Overmix: When combining the meat mixture, mix just until everything is evenly combined. Overmixing can result in a tough, dense meatloaf. You want it tender and juicy, so handle it with care.
- Use Fresh Breadcrumbs: Fresh breadcrumbs absorb moisture better, keeping the meatloaf from drying out as it bakes. If you don’t have fresh breadcrumbs on hand, you can quickly make some by pulsing a few slices of bread in a food processor.
- Pack It Tightly: Press the meat mixture firmly into the loaf pan to avoid air pockets that could cause the meatloaf to fall apart. A tightly packed loaf will hold its shape better when baked and sliced.
- Rest Before Slicing: Let the meatloaf rest for at least 5-10 minutes before cutting into it. This allows the juices to redistribute throughout the loaf, ensuring each slice is moist and flavorful.
- Double Up on the Glaze: For that perfect sticky and flavorful finish, apply half the glaze at the start of baking, and then brush on the rest during the final 10 minutes. This two-step glazing adds a rich, caramelized layer of flavor.
- Customize the Veggies: Feel free to swap the carrot and celery for other vegetables you like or have on hand. Mushrooms, bell peppers, or even zucchini work well. Just make sure to finely chop them so they blend into the meatloaf evenly.
- Ground Beef and Pork Combo: Using a mix of beef and pork gives the meatloaf a deeper flavor and keeps it juicy. The pork adds richness and fat, which helps balance the leaner beef.
- Test for Doneness: To ensure your meatloaf is fully cooked, insert a meat thermometer into the center. It should read 160°F (71°C) when it’s done. If you don’t have a thermometer, check that the juices run clear when you slice into it.
How to Store Leftover Homemade Meatloaf
Storing your leftover meatloaf is easy and will keep it just as tasty for future meals. If you plan to eat the leftovers within a few days, transfer the slices to an airtight container and store them in the refrigerator. The meatloaf will stay fresh for up to 3 days this way.
If you want to save it for a longer period, freezing is a great option. To freeze, slice the meatloaf and wrap each slice tightly in plastic wrap to prevent freezer burn. Once wrapped, place the slices in a freezer-safe container or zip-top bag. You can freeze the meatloaf for up to 3 months.
When you’re ready to reheat, remove as many slices as you need from the freezer and let them thaw overnight in the refrigerator. To reheat, pop the slices in the oven at 350°F (180°C) for about 10-15 minutes, or until they are heated through.
You can also use the microwave for a quicker option, but be sure to cover the meatloaf with a microwave-safe cover to keep the moisture in.
What to Serve with Homemade Meatloaf
The classic pairing, of course, is a generous helping of creamy mashed potatoes. The rich, buttery potatoes complement the savory flavors of the meatloaf perfectly, soaking up the delicious glaze for a satisfying bite.
For a lighter option, consider serving meatloaf with steamed or roasted vegetables. Green beans, carrots, or Brussels sprouts offer a nice balance and a pop of color on your plate.
If you’re looking to make the meal even more indulgent, mac and cheese is an irresistible side that pairs beautifully with meatloaf.
The creamy, cheesy pasta adds extra comfort and makes the meal feel like a real treat. You can also serve it with garlic bread for a crispy, buttery side that’s perfect for mopping up any leftover glaze.
More Easy Recipes You Will Love
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Ingredients
- 1 ½ pounds ground beef 50% beef/50% pork
- ½ cup onion finely chopped
- 1 rib celery finely chopped
- ½ cup carrot finely chopped
- ¼ cup green onion finely chopped
- 3 cloves garlic minced
- 2 teaspoons Worcestershire sauce
- 1 large egg slightly beaten
- ⅔ cup ketchup divided
- ½ cup fresh bread crumbs
- 3 tablespoons fresh parsley minced
- Salt and pepper
For the sauce:
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons light-brown sugar
Instructions
- Preheat your oven to 180°C (350°F).
- In a large bowl, combine the ground beef, pork, onion, celery, carrot, green onions, garlic, Worcestershire sauce, egg, ⅓ cup of ketchup, breadcrumbs, parsley, salt, and pepper. Mix everything together using your hands or a sturdy spoon until well combined.1 ½ pounds ground beef, ½ cup onion, 1 rib celery, ½ cup carrot, ¼ cup green onion, 3 cloves garlic, 2 teaspoons Worcestershire sauce, 1 large egg, ⅔ cup ketchup, ½ cup fresh bread crumbs, 3 tablespoons fresh parsley, Salt and pepper
- Transfer the meat mixture into a 5-by-9-inch loaf pan, pressing it down evenly to ensure it holds its shape during baking.
- In a small bowl, stir together the remaining ketchup, Worcestershire sauce, Dijon mustard, and brown sugar until smooth. Brush half of this mixture over the top of the meatloaf, covering it completely.1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 2 tablespoons light-brown sugar
- Place the meatloaf in the preheated oven and bake for 45 minutes. After 35 minutes, remove the meatloaf from the oven and brush the remaining ketchup mixture on top. Return it to the oven and continue baking for the remaining 10 minutes.
- Once done, take the meatloaf out of the oven and allow it to rest for 5-10 minutes before slicing and serving.
Notes
- Don’t Overmix: When combining the meat mixture, mix just until everything is evenly combined. Overmixing can result in a tough, dense meatloaf. You want it tender and juicy, so handle it with care.
- Use Fresh Breadcrumbs: Fresh breadcrumbs absorb moisture better, keeping the meatloaf from drying out as it bakes. If you don’t have fresh breadcrumbs on hand, you can quickly make some by pulsing a few slices of bread in a food processor.
- Pack It Tightly: Press the meat mixture firmly into the loaf pan to avoid air pockets that could cause the meatloaf to fall apart. A tightly packed loaf will hold its shape better when baked and sliced.
- Rest Before Slicing: Let the meatloaf rest for at least 5-10 minutes before cutting into it. This allows the juices to redistribute throughout the loaf, ensuring each slice is moist and flavorful.
- Double Up on the Glaze: For that perfect sticky and flavorful finish, apply half the glaze at the start of baking, and then brush on the rest during the final 10 minutes. This two-step glazing adds a rich, caramelized layer of flavor.
- Customize the Veggies: Feel free to swap the carrot and celery for other vegetables you like or have on hand. Mushrooms, bell peppers, or even zucchini work well. Just make sure to finely chop them so they blend into the meatloaf evenly.
- Ground Beef and Pork Combo: Using a mix of beef and pork gives the meatloaf a deeper flavor and keeps it juicy. The pork adds richness and fat, which helps balance the leaner beef.
- Test for Doneness: To ensure your meatloaf is fully cooked, insert a meat thermometer into the center. It should read 160°F (71°C) when it’s done. If you don’t have a thermometer, check that the juices run clear when you slice into it.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
