I made the Best Easy Meatloaf and I’m not kidding when that sticky caramelized top and impossibly tender beef will make you keep scrolling for the recipe.
I’m obsessed with this meatloaf because it actually tastes like real comfort food without trying too hard. I love the way the beef meatloaf easy idea translates into this sticky, caramelized top that fights for the last slice.
The flavors sing from browned onion and a tangy ketchup glaze, salty and sweet and slightly rebellious. But it’s not fussy.
Ask me how long to make meatloaf and I’ll shrug, worth every minute. I crave the juicy center, the crust that holds its own, the simple nostalgia that isn’t saccharine.
Damn, I want a slice right now. Bring it to me.
Ingredients
- Ground beef: the meaty backbone, juicy and full of classic flavor.
- Ground pork: Basically adds fat and richness, makes it more tender.
- Breadcrumbs: they soak up moisture and keep it from falling apart.
- Milk: it softens crumbs and keeps the loaf nice and moist.
- Eggs: they bind everything so slices hold together cleanly.
- Onion: adds sweet, savory depth; you’ll want it very fine.
- Garlic: hits with sharp warmth and a little savory punch.
- Worcestershire sauce: brings umami and a bit of savory tang.
- Dijon mustard: adds a bright, slightly spicy zip to the mix.
- Salt: pulls out all the flavors so nothing tastes flat.
- Pepper: gives a little heat and sharpness without being loud.
- Parsley: fresh herb note, keeps things from tasting one-note.
- Thyme: Basically earthy and subtle, nice when you want depth.
- Olive oil: Plus helps soften onions and adds a tiny fruity note.
- Ketchup: the sticky sweet base for that classic glossy topping.
- Brown sugar: for caramelized sweetness on top, not cloying.
- Apple cider vinegar: adds balance and a gentle tang to the glaze.
- Extra Worcestershire: deeper savory hit in the glaze, sort of naughty.
- Red pepper flakes: a pinch wakes everything up without stealing the show.
Ingredient Quantities
- 1 1/2 pounds ground beef (80/20 for best flavor)
- 1/2 pound ground pork (optional but makes it juicier)
- 1 cup plain breadcrumbs (or panko)
- 1/2 cup whole milk
- 2 large eggs, beaten
- 1 small yellow onion, very finely chopped (about 3/4 cup)
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard (or yellow mustard if you like)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried parsley (or 1 tablespoon fresh, chopped)
- 1/2 teaspoon dried thyme (optional)
- 2 tablespoons olive oil (for sweating the onion, optional)
- For the sticky topping: 3/4 cup ketchup
- 2 tablespoons brown sugar, packed
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce (additional, for the glaze)
- Pinch of red pepper flakes or a dash of hot sauce (optional, for a little kick)
How to Make this
1. Preheat oven to 375 F and line a rimmed baking sheet with foil or lightly grease a loaf pan, whatever you prefer for cleanup.
2. If using, heat 2 tablespoons olive oil in a small skillet over medium, add the very finely chopped yellow onion and a pinch of salt, sweat until soft and translucent about 5 minutes, then add the minced garlic for 30 seconds and remove from heat to cool slightly. You can skip the oil and use raw onion if you want it faster.
3. In a small bowl stir the 1 cup breadcrumbs with 1/2 cup whole milk and let sit a few minutes so the crumbs soak up the milk and get mushy.
4. In a large bowl combine 1 1/2 pounds ground beef and 1/2 pound ground pork (optional but juicier), add the soaked breadcrumbs, the beaten eggs, the cooled onion and garlic, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried parsley and 1/2 teaspoon dried thyme if using. Mix gently with your hands or a fork until just combined, dont overwork it or meatloaf gets dense.
5. Shape the mixture into a loaf on the prepared baking sheet or pack into the loaf pan. Make a shallow indent along the top if you want even cooking.
6. Make the sticky topping by whisking together 3/4 cup ketchup, 2 tablespoons packed brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce and a pinch of red pepper flakes or a dash of hot sauce if you like heat.
7. Spread about two thirds of the glaze evenly over the top of the loaf before it goes in the oven so it sinks in and caramelizes.
8. Bake at 375 F for 35 to 40 minutes, then spoon or brush the remaining glaze onto the top and return to the oven for another 10 to 15 minutes, until an instant read thermometer inserted into the center reads 160 F. If the top is getting too dark, tent loosely with foil.
9. For extra sticky caramelization you can broil for 1 to 2 minutes at the end, but watch it closely so it does not burn.
10. Let the meatloaf rest 10 minutes before slicing so juices redistribute. Serve warm with any pan juices or extra glaze on the side.
Equipment Needed
1. Rimmed baking sheet (lined with foil) or a loaf pan (lightly greased)
2. Large mixing bowl
3. Small skillet for sweating the onion
4. Measuring cups and spoons
5. Wooden spoon or fork for mixing (or use your hands)
6. Small bowl for soaking breadcrumbs
7. Instant read thermometer
8. Pastry brush or spoon for spreading the glaze
FAQ
Best Homemade Meatloaf Recipe Substitutions and Variations
- Ground beef: swap for 90/10 ground beef if you want less fat, or use 80/20 ground turkey for a leaner loaf (add an extra tablespoon of olive oil or a splash of milk so it stays moist), or try a 50/50 mix of beef and ground pork for extra flavor.
- Breadcrumbs: use crushed saltine or Ritz crackers (same volume), or 1 cup quick oats for a gluten free-ish option, or panko for a lighter texture — press it down a bit so it binds better.
- Milk and eggs: if you need an egg replacement, use a “flax egg” (1 tbsp ground flax + 3 tbsp water per egg, let sit 5 min), or replace milk with plain yogurt or buttermilk (same measure) for more tang and tenderness.
- Ketchup glaze: swap with your favorite BBQ sauce (same amount), or use tomato jam or a mix of 3/4 cup tomato sauce + 2 tbsp brown sugar + 1 tbsp vinegar for a less sweet glaze, add hot sauce if you want heat.
Pro Tips
1) Let the meat come close to room temp before shaping. Cold meat traps juices when it hits the oven and makes the loaf dense. If you forgot to take it out, even 20 minutes on the counter helps a lot.
2) Don’t overmix. Use your hands, but mix just until everything is evenly combined. Overworking makes the meatloaf tough. If you find it getting sticky, wet your hands a little, it helps shape without smushing.
3) Toast the breadcrumbs lightly in a pan or oven first, or at least let them soak fully in the milk. Toasted crumbs add flavor and help the loaf hold juices, while well-soaked crumbs stop dry crumbly texture. Either way, give the soaking time to do its thing.
4) Save some glaze for finishing and for serving. Put most on before baking so it caramelizes, then slather the rest on at the end and keep extra on the side. The contrast between baked-on sticky glaze and a fresh spoonful is what makes it sing. If the glaze starts to burn, tent with foil and finish on a lower rack.
Best Homemade Meatloaf Recipe
I made the Best Easy Meatloaf and I’m not kidding when that sticky caramelized top and impossibly tender beef will make you keep scrolling for the recipe.
8
servings
445
kcal
Equipment: 1. Rimmed baking sheet (lined with foil) or a loaf pan (lightly greased)
2. Large mixing bowl
3. Small skillet for sweating the onion
4. Measuring cups and spoons
5. Wooden spoon or fork for mixing (or use your hands)
6. Small bowl for soaking breadcrumbs
7. Instant read thermometer
8. Pastry brush or spoon for spreading the glaze
Ingredients
1 1/2 pounds ground beef (80/20 for best flavor)
1/2 pound ground pork (optional but makes it juicier)
1 cup plain breadcrumbs (or panko)
1/2 cup whole milk
2 large eggs, beaten
1 small yellow onion, very finely chopped (about 3/4 cup)
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard (or yellow mustard if you like)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried parsley (or 1 tablespoon fresh, chopped)
1/2 teaspoon dried thyme (optional)
2 tablespoons olive oil (for sweating the onion, optional)
For the sticky topping: 3/4 cup ketchup
2 tablespoons brown sugar, packed
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce (additional, for the glaze)
Pinch of red pepper flakes or a dash of hot sauce (optional, for a little kick)
Directions
- Preheat oven to 375 F and line a rimmed baking sheet with foil or lightly grease a loaf pan, whatever you prefer for cleanup.
- If using, heat 2 tablespoons olive oil in a small skillet over medium, add the very finely chopped yellow onion and a pinch of salt, sweat until soft and translucent about 5 minutes, then add the minced garlic for 30 seconds and remove from heat to cool slightly. You can skip the oil and use raw onion if you want it faster.
- In a small bowl stir the 1 cup breadcrumbs with 1/2 cup whole milk and let sit a few minutes so the crumbs soak up the milk and get mushy.
- In a large bowl combine 1 1/2 pounds ground beef and 1/2 pound ground pork (optional but juicier), add the soaked breadcrumbs, the beaten eggs, the cooled onion and garlic, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried parsley and 1/2 teaspoon dried thyme if using. Mix gently with your hands or a fork until just combined, dont overwork it or meatloaf gets dense.
- Shape the mixture into a loaf on the prepared baking sheet or pack into the loaf pan. Make a shallow indent along the top if you want even cooking.
- Make the sticky topping by whisking together 3/4 cup ketchup, 2 tablespoons packed brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce and a pinch of red pepper flakes or a dash of hot sauce if you like heat.
- Spread about two thirds of the glaze evenly over the top of the loaf before it goes in the oven so it sinks in and caramelizes.
- Bake at 375 F for 35 to 40 minutes, then spoon or brush the remaining glaze onto the top and return to the oven for another 10 to 15 minutes, until an instant read thermometer inserted into the center reads 160 F. If the top is getting too dark, tent loosely with foil.
- For extra sticky caramelization you can broil for 1 to 2 minutes at the end, but watch it closely so it does not burn.
- Let the meatloaf rest 10 minutes before slicing so juices redistribute. Serve warm with any pan juices or extra glaze on the side.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 206g
- Total number of serves: 8
- Calories: 445kcal
- Fat: 30g
- Saturated Fat: 11g
- Trans Fat: 0.25g
- Polyunsaturated: 6g
- Monounsaturated: 12.7g
- Cholesterol: 136mg
- Sodium: 438mg
- Potassium: 418mg
- Carbohydrates: 23g
- Fiber: 1g
- Sugar: 9g
- Protein: 33g
- Vitamin A: 300IU
- Vitamin C: 2.5mg
- Calcium: 28mg
- Iron: 2.8mg
