The BEST Meatloaf Recipe We’ve Ever Had!

I have spent years perfecting what is now my ultimate meatloaf. This meatloaf with sauce features 2 lbs of ground beef, finely chopped onion and garlic, eggs, and breadcrumbs, all enriched with Worcestershire sauce and parsley. The tangy ketchup glaze with brown sugar and Dijon mustard truly sings.

I’ve spent years perfecting my meatloaf recipe and I think I’ve finally nailed it. I’ve always loved how the blend of flavors comes together so naturally.

I use 2 lbs of ground beef, 80/20 for those perfect juicy bites, combined with a finely chopped medium onion and two garlic cloves minced just right. The addition of 1 cup plain breadcrumbs, two lightly beaten eggs, and 1/2 cup whole milk creates a mix that holds everything together without ever feeling too heavy.

I also toss in a couple of tablespoons of Worcestershire sauce, salt, and black pepper, along with a sprinkle of fresh parsley for that extra pop of flavor. Topped with a zesty mix of 1/2 cup ketchup, 2 tbsp brown sugar, and 1 tbsp Dijon mustard, this meatloaf brings hints of classic meatloaf with beans vibes and other savory notes I’ve picked up over the years.

Seriously, its tender and juicy texture is something you just have to try.

Why I Like this Recipe

I love this meatloaf recipe for a few really cool reasons. First, I appreciate how crazy juicy it turns out every time. I let it rest in the pan so the meat keeps all its flavor and moisture which makes every bite super satisfying. Second, the zesty topping made from ketchup, brown sugar, and Dijon mustard adds a perfect sweet and tangy kick that makes the meatloaf stand out. Third, I enjoy how the mix of spices and ingredients like garlic, onions, Worcestershire sauce, and parsley come together to create a rich, comforting flavor that reminds me of home cooking.

This meatloaf recipe is probably the best I ever made. I worked years at perfecting it and now it always turns out tender and juicy with a killer zesty topping that makes it extra special. Its simplicity is what makes it perfect, and even though I sometimes mess up a sentence or two while writing down the recipe, I know the end result is always awesome.

Ingredients

• Ground beef offers rich protein and fat giving a hearty flavor and moist texture.
• Onions add natural sweetness, extra fiber, and a mild crunch to the dish.
• Garlic brings a bold, aromatic kick that really lifts the savory taste.
• Breadcrumbs supply needed carbohydrates and help bind the mixture together.
• Eggs mix in well by adding protein and moisture which keeps the loaf together.
• Whole milk makes the meatloaf extra tender and prevents it from drying out.
• Worcestershire sauce deepens the savory flavor with its tangy and complex taste.
• Ketchup topping blends sweetness and sour notes enhancing the overall flavor.

Ingredient Quantities

• 2 lbs ground beef (80/20 for best flavor)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup plain breadcrumbs
• 2 large eggs, lightly beaten
• 1/2 cup whole milk
• 2 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley (optional but adds a nice touch)
• 1/2 cup ketchup (for the topping)
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard

How to Make this

1. Preheat your oven to 350°F and grease a loaf pan.

2. In a big bowl, mix the ground beef, chopped onion, minced garlic, breadcrumbs, beaten eggs, whole milk, Worcestershire sauce, salt, black pepper and chopped parsley, stirring just until everything is combined.

3. Place the meat mixture into the greased pan and shape it into a loaf.

4. In a separate small bowl, mix together ketchup, brown sugar and Dijon mustard until smooth.

5. Spread the ketchup mixture evenly over the top of the meatloaf for a yummy, zesty topping.

6. Pop the pan into the oven and bake for about 1 hour and 15 minutes, or until the meatloaf reaches an internal temperature of 160°F.

7. Try not to open the oven too many times so the meatloaf stays juicy.

8. Once done, take it out and let it rest in the pan for about 10 minutes before slicing.

9. Resting gives the juices time to settle which makes every slice extra moist and full of flavor.

10. Slice, serve warm and enjoy the best meatloaf ever!

Equipment Needed

1. Oven preheated to 350°F
2. Loaf pan (to grease and bake the meatloaf)
3. Large bowl (for mixing all the meat and ingredients)
4. Small bowl (for blending the ketchup, brown sugar, and Dijon mustard)
5. Mixing utensil (like a wooden spoon or spatula for stirring everything together)
6. Measuring cups and spoons (to accurately measure liquids and spices)
7. Meat thermometer (to check that the meatloaf is cooked to 160°F)
8. Sharp knife (for slicing the meatloaf after it rests)

FAQ

The BEST Meatloaf Recipe We’ve Ever Had! Substitutions and Variations

• Ground beef: You can swap it for ground turkey if you want a leaner option, though it might change up the flavor a bit.
• Breadcrumbs: If you’re out, try using crushed crackers or even oats processed into a fine meal as a substitute.
• Whole milk: Almond milk or any other non-dairy milk works fine if you’re looking to change things up or need a dairy-free option.
• Worcestershire sauce: If you dont have any, mix a bit of soy sauce with vinegar to give you that tangy kick.

Pro Tips

1. Dont overmix the meat mixture – mix it just enough so everything is combined, cause if you overdo it the meatloaf might turn out dense and tough.
2. Make sure you let the meatloaf rest for awhile once you take it out of the oven; resting helps the juices settle so each slice stays moist and yummy.
3. Use an instant-read thermometer to double-check the internal temperature; even if the time seems right, ovens can be off so its a good idea to makesure its cooked through.
4. Prep all your ingredients and tools before you start cooking; having everything ready makes the process flow smoother and stops you from scrambling last minute.