Name: Homemade Meatloaf
Prep time: 15 min
Cook time: PT-489769H33M48S
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 pounds ground beef (80/20); 1 small onion, finely chopped; 2 cloves garlic, minced; 2 large eggs; 1/2 cup milk; 1 cup breadcrumbs; 1 tablespoon Worcestershire sauce; 2 tablespoons ketchup; 1 tablespoon Dijon or yellow mustard; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon dried parsley (optional); 1/2 teaspoon Italian seasoning (optional); 1/2 teaspoon smoked paprika (optional); For the glaze:; 1/2 cup ketchup; 2 tablespoons brown sugar; 1 tablespoon apple cider vinegar; Optional: dash of hot sauce or mustard

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Homemade meatloaf is a classic comfort food I love making when I want something hearty, flavorful, and satisfying. It’s made with simple pantry ingredients and always comes out juicy, tender, and perfectly seasoned. Topped with a sweet and tangy glaze, it’s the kind of dish that brings everyone to the table—whether I’m cooking for a cozy weeknight dinner or meal prepping for the days ahead.

Why You’ll Love This Recipe

I love this meatloaf because it’s reliable, easy to make, and full of flavor. The beef stays juicy thanks to the addition of milk, breadcrumbs, and eggs, while the glaze caramelizes on top into the perfect sticky finish. It’s a no-fuss recipe that feels nostalgic and homemade in the best way. Plus, it makes great leftovers that I can enjoy again and again. Homemade Meatloaf

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meatloaf:

Ground beef (80/20 for the best flavor and texture)
Onion (finely chopped)
Garlic (minced)
Eggs
Milk
Breadcrumbs
Worcestershire sauce
Ketchup
Dijon or yellow mustard
Salt
Black pepper
Optional: dried parsley, Italian seasoning, smoked paprika

For the glaze:

Ketchup
Brown sugar
Apple cider vinegar (or white vinegar)
Optional: a dash of hot sauce or mustard for extra depth

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or foil.
In a large bowl, I combine ground beef, onion, garlic, eggs, milk, breadcrumbs, Worcestershire sauce, ketchup, mustard, salt, pepper, and seasonings. I mix gently with my hands or a spoon until just combined—overmixing can make it dense.
I shape the mixture into a loaf on the prepared baking sheet or press it into a loaf pan.
I mix the glaze ingredients in a small bowl and spread half of it over the top of the meatloaf.
I bake for 45 minutes, then spread the remaining glaze over the top and bake for another 15–20 minutes, or until the internal temperature reaches 160°F (71°C).
I let the meatloaf rest for 10 minutes before slicing so the juices redistribute and it holds together.

Servings and timing

This recipe serves 6–8 people. It takes about 15 minutes to prep, 60–65 minutes to bake, and 10 minutes to rest, so it’s usually ready in around 1 hour and 20 minutes.

Variations

Sometimes I add finely grated carrots or zucchini to the mix to sneak in some veggies. I’ve also switched up the glaze with BBQ sauce or added a bit of honey for a sweeter touch. When I want a smoky kick, I sprinkle in a little smoked paprika or chili powder.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover slices with foil and warm them in the oven at 325°F (160°C) for about 15 minutes, or microwave individual portions until heated through. It also freezes well—either whole or in slices—wrapped tightly for up to 3 months. Homemade Meatloaf

FAQs

Can I make this meatloaf ahead of time?

Yes, I often prepare the loaf and refrigerate it (unbaked) up to a day in advance. When ready, I bake it fresh and enjoy the same great texture.

What kind of beef works best?

I prefer 80/20 ground beef—it has the right balance of fat and meat for a juicy, flavorful loaf that holds together without being greasy.

Why is my meatloaf falling apart?

If the loaf doesn’t hold its shape, it may need more breadcrumbs or wasn’t mixed enough. Letting it rest after baking also helps it firm up.

Can I bake it in a loaf pan?

Yes, I can. I just make sure to drain off any extra fat after baking, if needed, and check the internal temperature to make sure it’s fully cooked.

What sides go best with meatloaf?

I usually serve it with mashed potatoes, roasted vegetables, green beans, or even mac and cheese—anything hearty and comforting.

Conclusion

Homemade meatloaf made with 100% ground beef is one of those timeless meals I always count on when I want something delicious and filling. It’s easy to make, full of flavor, and comes with that perfect sweet-savory glaze that pulls everything together. Whether I’m feeding a crowd or saving leftovers for later, this meatloaf always delivers.