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homemade meatloaf sliced with glaze
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Best Homemade Meatloaf Recipe Ever

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!
Course Main Course, Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 8 servings

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 9x5-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.