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Juicy Meatloaf Recipes That Stay Tender and Full of Flavor - Easy, Reliable, and Comforting

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings

Ingredients
  

  • For the meatloaf:
  • 1 lb (450 g) ground beef, 80–85% lean
  • 1 lb (450 g) ground pork (or use all beef if you prefer)
  • 1 cup fresh breadcrumbs (from 2 slices of soft bread) or 3/4 cup panko
  • 1/2 cup whole milk (or broth)
  • 1 large egg
  • 1 small onion, finely grated (about 1/2 cup with juices)
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme (or Italian seasoning)
  • 1/4 cup fresh parsley, chopped (optional)
  • For the glaze:
  • 1/3 cup ketchup
  • 1 tablespoon brown sugar or maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce

Instructions
 

  • Preheat the oven. Set it to 350°F (175°C). Line a sheet pan with foil and lightly oil it, or use a loaf pan lined with parchment for easy removal.
  • Make the panade. In a large bowl, combine the breadcrumbs and milk. Let it sit for 3–4 minutes until the bread is fully hydrated and soft.
  • Add aromatics and seasonings. Stir in the egg, grated onion (with juices), garlic, Worcestershire sauce, Dijon, paprika, salt, pepper, thyme, and parsley. Mix until smooth and evenly combined.
  • Add the meat gently. Add the ground beef and pork. Using your hands or a fork, lightly mix just until combined. Do not overmix, or the loaf will turn dense.
  • Shape the loaf. Transfer the mixture to the sheet pan. Shape it into a compact loaf about 9 inches long and 2.5 inches tall. Keep the top slightly domed for even cooking and a good glaze surface.
  • Mix the glaze. In a small bowl, whisk ketchup, brown sugar, vinegar, and Worcestershire. Brush half the glaze over the loaf.
  • Bake, then reglaze. Bake for 35 minutes. Brush on the remaining glaze. Continue baking 15–25 minutes more, until the center reaches 160°F (71°C).
  • Rest before slicing. Let the meatloaf rest for 10–15 minutes. This helps juices redistribute so every slice stays moist.
  • Slice and serve. Use a sharp knife to cut thick slices. Serve with mashed potatoes, green beans, or a crisp salad.