The juiciest meatloaf recipe you’ll ever sink your teeth into with drool worthy barbecue ketchup glaze – AKA this recipe will have you craving meatloaf!
This homemade meatloaf recipe blows everything you thought you knew about meatloaf out of the water! It’s downright drool worthy, succulently moist (thanks to my expert tips), seeping with garlic, herb, buttery Ritz cracker, cheddar goodness, all smothered with sweet and tangy, caramelized barbecue ketchup glaze. This recipe is easy to make, make-ahead friendly, economical, and guaranteed to become a family treasure. Serve it up with a side of mashed potatoes, along with garden salad or apple salad and sweet cornbread for a modern spin on this comforting classic the whole family will adore!
Ground beef is the star of so many favorite iconic comfort foods! Don’t miss Ground Beef Stroganoff, Mini Meatloaves, Swedish Meatballs, Hamburger Helper, Salisbury Steak, Loco Moco, and Philly Cheesesteak Sloppy Joes.
HOW TO MAKE Meatloaf VIDEo
Secrets to the Best Meatloaf Recipe
Forget every experience of bland, dry or tough meatloaf – this recipe changes all that! This homemade meatloaf recipe is the boldest, juiciest meatloaf recipe out there. Here are the secrets to making it the best:
Use ground beef with some fat. Now is not the time to reach for the 90% lean ground beef. Using a ground beef with a slightly higher fat content (like 80/20) keeps the meatloaf moist and tender, as opposed to extra lean ground beef which lacks the fat and flavor creating a tough meatloaf.
Use Greek yogurt instead of milk. Milk evaporates while the meatloaf bakes – not Greek yogurt!
Grate the onion stead of chop it. This trick is culinary changing! By grating the onion, the loaf is infused with both the grated onion and its juices so it’s extra moist and flavorful, plus you aren’t stuck with any raw onion pieces.
Add sautéed vegetables. Sautéed bell peppers, celery and carrots not only add a trio of flavor, but release moisture while they bake to keep your meatloaf tender and juicy.
Load the homemade meatloaf with flavor. The meat is infused with a medley of Italian herbs such basil, oregano and thyme, plenty of aromatic onions and garlic, Worcestershire and ketchup and my secret ingredient of beef bouillon instead of salt for a richer, deeper, irresistible flavor.
Use Ritz crackers instead of breadcrumbs. Ritz crackers are stand-alone inhale worthy, 1000X more flavorful than plain breadcrumbs!
Use shredded cheddar. Instead of grated Parmesan or cheese stuffed in the middle of the loaf, shredded cheddar is evenly dispersed throughout the meatloaf for maximum flavor without tasting overly cheesy.
Don’t make a ketchup glaze. If you don’t want your meatloaf recipe to taste like ketchup, then mix up the glaze! This recipe combines ketchup with barbecue sauce, mustard, brown sugar and hot sauce for a tantalizing glaze you’ll want to mop over everything.
Best Meatloaf Ingredients
This meatloaf recipe is made with a few untraditional ingredients like Greek yogurt to create the moistest recipe ever! Still, all the ingredients are pantry friendly or easy to pick up at your grocery store. Let’s review the ingredients you’ll need to make the BEST meatloaf (see measurements in the printable recipe card at the bottom of the post):
For the meatloaf:
Meatloaf Glaze
My favorite sauce for meatloaf is a sweet and tangy glaze made of ketchup, barbecue sauce, mustard, brown sugar and a splash of hot sauce. The zesty glaze caramelizes as the meatloaf bakes, becoming one with the juicy loaf so every bite is adorned with contrasting flavor.
Ingredients for meatloaf glaze
How to Make the Best Meatloaf
Making meatloaf is very simple – the most difficult part is waiting while it bakes! A food processor will make prepping the veggies and aromatics even easier, then it’s a quick sauté, mix, and bake until dinner. Here’s an overview of how the recipe comes together (see full recipe in the printable recipe card at the bottom of the post):
- Step 1: Chop the veggies. I like to use a food processor to speed things along, but feel free to do this by hand if needed. You want to finely chop the bell pepper, celery, carrot, and garlic cloves. You don’t want to have big chunks of veggies in the meatloaf. While I have the food processor out, I also process my Ritz crackers to create crumbs – no need to clean out the processor in between.
- Step 2: Sauté the veggies. Add the minced vegetables to an oiled skillet and sauté over medium-high heat until softened. Add them to a large mixing bowl and let cool while you make the glaze.
- Step 3: Make the meatloaf glaze. Add the glaze ingredients to a separate bowl and stir to combine. Taste the glaze and adjust as desired (more sugar to make it sweeter, hot sauce to make it spicier, etc.).
- Step 4: Assemble the meatloaf. To the bowl with the cooled veggies, add the remaining meatloaf ingredients except the ground beef. Stir to thoroughly combine, then add the beef. Mix well with your hands until combined, but don’t overmix. While still in the bowl, form the mixture into a loaf, pinching together any cracks (helps prevent cracking while baking). Slide into the loaf pan. Separate out ½ of the Glaze and brush it all over the meatloaf.
- Step 5: Bake. Bake in the preheated oven for 45 minutes. Remove the meatloaf and carefully pour out any pooling fat. Brush with a generous amount of the glaze and bake until an instant-read thermometer inserted into the center reads 155 degrees F.
- Step 6: Let it rest. The meatloaf needs at least 15 minutes to rest before slicing. This time allows for the redistribution and reabsorption of the juices throughout the loaf for optimal flavor and juiciness. It also cools the meatloaf slightly, making it easier to slice without crumbling.
how to tell when meatloaf is done
An instant instant read thermometer is the most accurate way to tell when meatloaf is done. It eliminates all of the guesswork delivering the juiciest meatloaf every time. You can purchase an inexpensive instant-read thermometer at any grocery store, Target, Amazon, etc. However, I highly recommend a digital probe thermometer because it is the most accurate and can be left in the meatloaf while it bakes and will alert you the second it is done. This is the one I use for everything (meatloaf, burgers, steak, chicken, pork, etc.)!
internal temp of meatlaof
The FDA recommends ground beef be cooked to an internal temperature of 160 degrees F to be considered safe for consumption. This temperature will kill harmful bacteria like E. coli or enterococcus, including some strains that are resistant to multiple antibiotics. For this recipe, bake until the meatloaf registers 155 degrees F because it will rise 5 degrees while it rests in the pan. Use your meat thermometer and never overcook meatloaf again!
Tips for making the best meatloaf recipe
This homemade meatloaf recipe is pretty straightforward, but there are a few details to pay attention to:
Meatloaf Variations
Homemade meatloaf is a blank canvas for spices, breadcrumbs, cheese and glaze. Here are a few ways to mix it up:
What to Serve with Meat Loaf
My favorite side to serve with this easy meatloaf recipe is mashed potatoes – it just doesn’t get any better! Meatloaf is also tasty with buttered egg noodles or low carb alternatives such as cauliflower mashed “potatoes.”
As far as veggies, we love this recipe with honey roasted carrots, glazed carrots, broccoli, roasted broccoli or green beans.
Or, consider pairing the meatloaf with a fresh salad such as green bean salad, tomato cucumber salad, apple salad, Fall salad or beet salad.
For fruit, go as simple as melon or grapes or as flirty as fruit salad with honey lime vinaigrette, winter fruit salad and berry salad in honey mascarpone.
Lastly, we love a side of cornbread, garlic bread or dinner rolls.
Meal Prep Meatloaf
You can prep portions of this meatloaf recipe in advance so the final dish comes together quickly!
-Make the beef mixture. Make the meat mixture, transfer to a loaf pan, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Let the mixture rest on your counter for about 30 minutes before baking.
-Chop the veggies. Store in an airtight container in the fridge for up to 3 days.
-Make the glaze. Whisk the ingredients together and store in the fridge for up to 5 days.
How to store Homemade Meatloaf
HOW long is meatloaf good for?
Store meatloaf in an airtight container in the fridge for up to five days.
Can Meatloaf be frozen?
Yes, very easily! You can freeze raw or baked meatloaf for up to 3 months. Here’s how:
To freeze baked meatloaf (for leftovers): Line slices in a freezer safe bag or container with parchment paper in between each slice. Freeze for up to 3 months. Grab as many slices as desired then simply reheat in the microwave or in the oven.
To freeze uncooked meatloaf (for meal planning): Wrap the loaf pan with 2 to 3 layers of plastic wrap, then another layer of foil. You might want to also place it in a large plastic bag (like an oven bag or slow cooker liner) if your freezer is prone to freezer burn. Freeze for up to three months. Let thaw overnight in the fridge. Let the meatloaf sit on the counter for 30 minutes before baking as instructed.
HOW TO REHEAT Homemade Meatloaf
To reheat in the microwave: Heat slices for 60 seconds, then at 20-second intervals until warmed through.
To reheat in the oven: Cover the loaf pan with foil. Bake at 350 degrees F for 10-15 minutes or until warmed through.
Meatloaf FAQs
There are a few reasons why from-scratch meatloaf can fall apart. Here’s what to pay attention to:
1. Use enough binders. Meatloaf requires egg and bread crumbs to bind the ingredients together. If you don’t have enough of either ingredient compared to the ratio of meat and liquid, the meatloaf can fall apart. The general rule of thumb for no-fail is 1 large egg + ½ cup breadcrumbs + 2 tablespoons yogurt/milk/or other liquid per 1 pound of ground meat. Works like a charm every time!
2. Don’t use lean ground beef. Lean ground beef (less than 85%) or a very lean protein like ground turkey — can result in dry meatloaf which crumbles and falls apart more easily.
3. Compact the meat enough. While you don’t want to overwork the meat mixture, it is important that the meat mixture is mixed well enough together and is pressed into the meatloaf pan so it can bake together without internal cracks. Also, use a loaf pan so the moist ingredients can bake together instead of falling apart.
Meatloaf cracks when the outside cooks much more quickly than the inside. To prevent this, always brush half of the glaze (a very generous amount) on the meatloaf before baking. The glaze insulates the top of the meatloaf and prevents the proteins from contracting at a higher rate than the interior. A pan of hot water in the oven, under the meat loaf, will also keep the top from cracking. Lastly, take care not to overcook the meatloaf or cook it at too high of a temperature, as both will result in a dry, cracked exterior.
There are several factors to prevent a dry meatloaf:
-Use 80/20 lean ground beef because the extra fat adds extra moisture
-Use Greek yogurt as opposed to milk because it doesn’t evaporate
-Grate the onion as opposed to dicing it because it adds extra moisture and flavor
-Sauté vegetables which release moisture as the meatloaf bakes
-Most importantly, don’t overbake!
Meatloaf can be tough from overmixing the meat mixture and from overbaking. Make sure to whisk all the meatloaf ingredients together first and then mix in the meat mixture to prevent overmixing. To prevent overbaking, use a meat thermometer and cook to an internal temperature of 160 degrees F.
Yes, eggs play an important role in preventing meatloaf from falling apart by binding the ground meat, breadcrumbs, and herbs together. As the meat cooks, the eggs cook which helps glue all the ingredients together instead of crumble apart. Use 1 egg per pound of meat.
Yes, breadcrumbs serve three important purposes: 1) help bind the ingredients together so the meatloaf doesn’t fall apart, 2) add structure which allows you to add additional liquid in the form of ketchup and Worcestershire sauce and 3) help the meat stay moist by absorbing and trapping the meat juices as they cook.
Yes, you must use a loaf pan for the juiciest meatloaf that does not fall apart:
1. The loaf pan provides structure to hold the moist ingredients together while they bake together, otherwise, you have to compact the meatloaf together more if you freeform it (i.e., bake without a loaf pan), which will result in a dense meatloaf.
2. A loaf pan allows the meatloaf to cook in its own juices for extra moisture and flavor.
3.Lasty, baking the meatloaf in a pan helps the meatloaf cook evenly without the ends/sides being overcooked before the middle is cooked.
You should not cover the meatloaf when baking. Instead, bake uncovered so the glaze can caramelize.
A two-pound meatloaf should be baked for 1 hour 20 minutes up to 1 hour 30 minutes at 180°C / 350°F.
The secret to moist meatloaf is to balance moisture and fat content. Use high fat ground beef and don’t skip the eggs, ketchup, Worcestershire sauce or yogurt. Adding freshy grated onion and sautéed vegetables also ensures the meat is super juicy.
Meatloaf can taste mushy if the ratio of liquid to binders is off. You need 1 egg and ½ cup breadcrumbs for every pound of ground beef.
You never want to drain grease down the sink. Instead, drain it into a disposable container or line a bowl with foil that you can gather up and throw away. To drain, use two oven mitts to carefully tilt the pan to one side so the grease will drain out one corner. This can take a few minutes, so be patient!
Use ground beef that is 85-93% lean. This will create the juiciest, moistest meatloaf.
Meatloaf should rest for at least 15 minutes after it is removed from the oven. This not only allows for the reabsorption of juices, but makes the meatloaf easier to slice without falling apart.
Yes, bake the meatloaf in a loaf pan lined with parchment paper with an overhang on a rimmed baking sheet. This allows the meatloaf to easily be removed from the pan and allows the sides to brown as well as the top.
Yes, you can prepare the meatloaf up to the point of baking, cover with plastic wrap and store in the refrigerator for up to 24 hours. Let the uncooked meatloaf rest on the counter for 30 minutes before baking.
After letting your meatloaf cool for 10 – 15 minutes, follow this simple technique to remove it from a loaf pan: Use a butter knife to slice along the sides of your loaf pan. Take two forks and gently press them into the sides of your meatloaf. Carefully pull up on your meatloaf and transfer it to a plate.
Yes, you can prepare the meatloaf up to the point of baking, cover with plastic wrap and store in the refrigerator for up to 24 hours. Let the uncooked meatloaf rest on the counter for 30 minutes before baking.
It is best to freeze meatloaf uncooked so the ingredients don’t dry out. Form the loaf and place it in the loaf pan, wrap in plastic wrap and then freeze before cooking.
A meatloaf is safe to eat when the internal temperature reaches 160 degrees F on an instant read thermometer, even if it may seem a little pink due to other ingredients – particularly those containing nitrites.
Yes, please do! A baking sheet will catch any grease spills from the meatloaf while baking. In order for the meatloaf to bake evenly, make sure to preheat the baking sheet in the oven so it’s hot by the time the meatloaf is added.
If you’re lucky enough to have leftovers meatloaf, use it in sandwiches, spaghetti, tacos or chili!
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Best Homemade Meatloaf
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Ingredients
Meatloaf
- 1/2 green bell pepper, roughly chopped into 1-inch pieces
- 1 rib celery, roughly chopped into 1-inch pieces
- 1 small carrot, roughly chopped into 1-inch pieces
- 5 cloves garlic, peeled
- 1 medium yellow onion, grated on largest holes (with the juices)
- 1 tablespoon olive oil
- 24 Ritz Crackers, crushed
- 2 eggs
- 1/4 cup Greek yogurt, nonfat is fine
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 3 tablespoons minced fresh parsley (or 1 TBS dried)
- 1 tablespoon granulated beef bouillon or 3 cubes, crushed
- 1 tsp EACH paprika, dried oregano, dried thyme, pepper
- 1/2 tsp EACH dried basil, salt
- 1 cup freshly shredded sharp cheddar cheese
ADD LAST
- 2 pounds ground beef (preferably not lean, 80-85%)
BBQ KETCHUP GLAZE
- 1/3 cup ketchup
- 1/3 cup barbecue sauce
- 1 tablespoon Dijon mustard
- 2 1/2 tablespoons brown sugar, more or less to taste
- dash-2 teaspoons hot sauce (like Frank’s or Tabasco)
Instructions
- Prep: Place a rimmed baking sheet on a baking rack in the lower third of the oven. Preheat the oven to 350F degrees. Line a 9×5-inch loaf pan with parchment paper with overhaninging edges (make a sling with one piece of parchment going one direction and another piece going the other direction); set aside. (Don't line if using a meatloaf pan.)
- Chop veggies: Add roughly chopped green bell pepper, celery, carrot and garlic cloves to a food processor and finely chop (or chop by hand). While I have the food processor out, I also process my Ritz crackers to create crumbs (remove the veggies, but no need to clean in between).
- Saute veggies: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté the diced vegetables until softened, about 5 minutes. Transfer to a large mixing bowl. Let cool while you make the glaze:
- Make Glaze: Whisk all of the Glaze ingredients together in a medium bowl. Taste and adjust with more brown sugar for sweeter or more hot sauce for spicier. Set aside.
- Combine meatloaf ingredients: Add all of the remaining Meatloaf ingredients to the sauteed vegetables except the beef. Stir with a spatula until combined. Add the ground beef and mix with your hands just until combined.
- Make loaf: While still in the bowl, form the mixture into a loaf, pinching together any cracks (helps prevent cracking while baking). Slide into the loaf pan, gently press meat down and shape evenly, again pinching together any cracks.
- Glaze meatloaf: Separate out ½ of the Glaze and brush it all over the meatloaf.
- Bake and glaze: Place the loaf on the preheated baking sheet. Bake at 350 degrees F for 45 minutes. Remove the meatloaf and carefully pour out any pooling fat. Brush the meatloaf with a generous amount of remaining glaze (you can leave some for serving).
- Finish baking: Return to the oven and bake until an instant-read thermometer inserted into the center reads 155 degrees F. This can take anywhere from 35-55 minutes depending on the pan, meat, moisture, altitude. etc. so I HIGHLY recommend this digital probe thermomter that stays in the meatloaf while it bakes and alerts you as soon as it's done. My meatloaf was done at extactly 50 additional minutes.
- Rest and slice: Let the meatloaf rest in the pan for 15 minutes (this will allow carryover to 160 degrees F), then transfer it to a cutting board using the overhaning parchment. Let it stand an additional 5-10 minutes. Slice the meatloaf into thick slices (expect some crumbling, this means it’s extra tender as opposed to a cleanly sliced meatloaf which means it’s firmly packed and dense). Serve with creamy garlic mashed potatoes and enjoy!
Video
Notes
Tips and Tricks
- The easiest way to grate the onion: Remove the peel without slicing the onion. This leaves the stem intact so the onion doesn’t fall apart while grating. I find it easiest to grate the onion on a flat surface, like a large plate or dish with rimmed sides to catch all of the juices.
- Ritz substitute: Swap the Ritz for 1 cup crumbs from another buttery cracker such as Saltines or use panko breadcrumbs.
- Bouillon: This is a flavor bomb that punches up the beefy flavor instead of using plain salt. You may substitute with 1 teaspoon salt if needed.
- Gluten free: Use your favorite gluten free crackers or gluten free panko,and gluten free Worcestershire sauce. Also, double check that your barbecue sauce is gluten free for the meatloaf glaze.
- Don’t skip the loaf pan: The pan prevents the meatloaf from falling apart, insulates the meat so it’s extra juicy and helps it bake evenly. Without a pan, your meatloaf will definitely end up as a big blob.
- PRO TIP: This loaf pan has a two-piece design which allows you to lift the loaf from the pan easily without disrupting its shape, and it allows excess grease to drain out while baking.
- Higher altitude baking: Meatloaf can take 15-20 minutes longer to cook if you’re baking at a higher altitude. Another reason for a meat thermometer!
- Meal prep: The meatloaf can be assembled uncooked, tightly wrapped with plastic wrap, and refrigerated for up to 24 hours. Let it the rest on the counter for about 30 minutes before baking.
- Storage: Store meatloaf in an airtight container in the fridge for up to five days.
- To freeze baked meatloaf (for leftovers): Line slices in a freezer safe bag or container with parchment paper in between each slice. Freeze for up to 3 months. Grab as many slices as desired then simply reheat in the microwave or in the oven.
- To freeze uncooked meatloaf (for meal planning): Wrap the loaf pan with 2 to 3 layers of plastic wrap, then another layer of foil. You might want to also place it in a large plastic bag (like an oven bag or slow cooker liner) if your freezer is prone to freezer burn. Freeze for up to three months. Let thaw overnight in the fridge. Let the meatloaf sit on the counter for 30 minutes before baking as instructed.
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Sahar says
Hi Jen,
Thank you so much for this one! I really had been hoping for your meatloaf recipe for ages, I actually wanted to request it from you, since all your recipes are exceptionally delicious!
Meatloaf is definitely on my menu this week. Thanks for all your wonderful recipes. I cherish them!
Jen says
Thank you so much for your kind comment Sahar and for making my recipes! I hope this meatloaf is another winner!
Jennifer Fulk says
Oh okay , thank you! One more question- You don’t saute the grated onion with the other veggies, just add it to the mix raw correct?
Jen says
Yes, that’s correct. Add the raw onion and its juices directly to the meat mixture.
Dawn Nordin says
May I ask, you do mean to use 80/20 and not 90/10 correct? 90/10 is the leaner meat with only 10% fat. Just wanted to make sure I pick up the right stuff from the store! Thank you!!
Jen says
I’m sorry I missed that Dawn, yes I do mean 80/20, the recipe card itself is correct. My apologies!
Kam says
This was so, so good (insert heart eyes). Thank you!!! The glaze was really yummy. I adored the hot sauce addition.
Jen says
Thanks so much Kam, I’m so pleased you loved it!!
Granny Shanny says
Thank you for your delicious meatloaf recipe! We enjoyed it very much! It’ll be on rotation at our house.
Jen says
That’s what I love to hear, thank you so much!
Gwen says
Just want to make sure : do we sauté the onions with the other veg or add it not sautéed?
Jen says
Nope! No need to sauté the grated onion – they are small enough and just get added directly to the meat mixture.
Salesha says
This was sooo delicious! My meatloaf was pretty crumbly but omg it was juicy and went so well with mashed potatoes. We will definitely make this again!
Jen says
Thanks Salesha, I’m so pleased you loved it! To make it less crumbly next time, try compacting it a little more.
Paddy says
WHAAAAATTT!!!!
Jen I have for so many years now always trusted your AMAZEING recipe’s and you have never ever disappointed!! I have made countless meatloafs trying to make the ultimate one, well I found it, I and my wife, were beside ourselves with how good this was!!!!! You are the BEST!!!
Jen says
YAY, thank you Paddy! I’m thrilled your search for the best meatloaf stops here. Thank you for always making my day!
Lisa says
This was very good! I had ground pork I needed to use so I used half ground beef and half ground pork. I used oatmeal instead of cracker crumbs, as that’s what I had. It turned out very well! We couldn’t taste the cheese at all and I will leave it out next time. But the seasoning was perfect, very flavorful and comforting on a January night.
Jen says
Thanks Lisa, I’m so pleased it will be on repeat! Make sure you’re using sharp cheddar, then you should be able to taste it 😉
Cindy S says
This looks delicious. I am looking forward to trying. Do you have the nutritional information for your recipes?
Jen says
Thank you! I don’t have nutritional info but you can calculate it here: https://www.myfitnesspal.com/recipe/calculator Enjoy!
Eve says
Great recipe! What is the volume of Ritz crackers – using panko instead. Thank you! You are my go-to recipe maven!
Jen says
Thanks Eve! It’s roughly 1 1/2 cups.