Best Meatloaf Recipe with Classic Glaze

Discover the secret to the perfect meatloaf! Juicy and tender with a sweet glaze, our recipe is simple, classic, and guaranteed to make you return for more. Ready in about an hour, this easy meatloaf is comfort food at its best.

This is the best meatloaf recipe I’ve ever made. Adam and I love it, and now, after telling you all about it, I’m itching to make it again.

It’s a classic and a family favorite. We serve thick slices of this easy homemade meatloaf with mashed potatoes and a big salad. Leftovers are also fantastic, and they make the best meatloaf sandwiches.

The Secret to Great Meatloaf

This meatloaf recipe is a keeper. I love the juicy and tender texture you get. Here’s why I think this meatloaf knocks the socks off other recipes we’ve tried:

1. Skip the breadcrumbs and use saltines: Saltine crackers add seasoning and a light, airy texture that breadcrumbs can’t match. We use them to make meatballs, too!
2. Pre-cook your veggies: Cooking your onions, mushrooms, etc., beforehand brings out their flavor and ensures they add moisture, not crunch, to your meatloaf.
3. An extra egg yolk: This secret ingredient keeps your meatloaf tender and prevents it from drying out or falling apart.

Ingredients for Meatloaf

For the juiciest meatloaf, use ground beef with at least 15% fat. Look for 85/15 or 80/20 on the package when you’re at the store.

To the ground beef, we’ll add the following ingredients:

• Saltine crackers and milk – work wonders for our meatloaf’s texture (no crumbly, dry meatloaf here!)
• Umami-packed mushrooms, onions, shallot, garlic, and bell pepper
• Cajun seasoning – use homemade or store-bought, or substitute with your favorite seasoning blend
• Mustard – Whole-grain or Dijon mustard
• Ketchup – I like store-bought natural ketchup or homemade.
• Worcestershire sauce makes it taste richer and beefier.
• Whole egg and one egg yolk – add moisture and keep our meatloaf tender

These ingredients combine to make the tastiest meatloaf we’ve had in a long time. It’s easy, too!

How to Make Meatloaf

The method for making this meatloaf is almost the same as making our Easy Turkey Meatloaf (a reader-favorite). You’ll cook the veggies in some butter in a skillet until soft and sweet.

Then combine the buttery veggies with ground beef, an egg and egg yolk, crushed saltine crackers, ketchup, mustard, and Worcestershire sauce. Give the meatloaf mixture a good mix, and then form it into a loaf on a baking sheet. Add your glaze, and bake.

How to Make Meatloaf Glaze

I’m a big fan of the glaze in this recipe! We spread it on top just before the meatloaf goes in the oven. The glaze thickens and gets deliciously sticky and caramelized as our meatloaf bakes in the oven.

It’s super easy to make: whisk together ketchup, maple syrup, mustard, and Worcestershire sauce.

Bonus: the glaze also hides any cracks that might form in the meatloaf as it bakes (totally normal). It’s our little secret, no one will ever know!

How Long to Cook Meatloaf?

I cook meatloaf in a 375°F oven until the internal temperature reaches 160°F, which takes 45 to 55 minutes.

What temperature to cook meatloaf? I like a slightly hotter oven (375°F) than 350°F since the glaze becomes more sticky and caramelized. If you have other dishes in the oven and must bake meatloaf at 350°F, expect 55 to 65 minutes.

What temperature is meatloaf done? Meatloaf is done when the internal temperature reaches 160°F. If you do not have an internal thermometer, meatloaf is done when the inside is no longer pink and feels firm.

Let your meatloaf rest for 10 to 15 minutes before slicing. This allows the juices to redistribute and settle back into the meat, resulting in a moist and tender meatloaf.

Make Ahead Tips

1. Prepare the meatloaf mixture and shape it into a loaf on a baking sheet. Don’t add the glaze yet. Cover and refrigerate for up to 24 hours.
2. While the meatloaf chills, make and store the glaze in an airtight container in the fridge.
3. When you’re ready to bake, remove the meatloaf from the fridge and let it sit on the counter for 30 minutes before spreading the glaze on top. Then, bake as instructed in the recipe.

Can You Freeze Meatloaf?

Yes, you can freeze meatloaf. Here are two options:

1. Uncooked meatloaf: Assemble on a foil-lined baking sheet without adding the glaze. Freeze for 2 hours, wrap in foil, and freeze for up to 3 months. Thaw in the refrigerator overnight, add the glaze, and bake as directed.
2. Cooked meatloaf: Let the meatloaf cool completely, then wrap in foil and freeze for up to 3 months. Thaw in the refrigerator overnight and bake or microwave until heated through. I love freezing individual slices for easy meals later on.

Frequently Asked Questions

Baking sheet vs. loaf pan? We bake our meatloaf on a rimmed baking sheet instead of a loaf pan. Baking your meatloaf on a baking sheet creates a delicious, crispy crust. It also makes cleanup easier (scoring extra points in my book).

Do you bake meatloaf covered or uncovered? We bake meatloaf uncovered on a baking sheet, allowing the glaze to caramelize and get sticky. If your glaze is browning too much, but the meatloaf is still undercooked, you can cover the meatloaf with foil to slow the browning.

My Favorite Meatloaf Sides

Classic sides like creamy, buttery Homemade Mashed Potatoes or Mashed Sweet Potatoes are always a hit with meatloaf. Mac and Cheese and meatloaf are also a classic combo.

Easy Roasted Potatoes bring a crispy element, while Roasted Carrots add a pop of sweetness and color.

For something quick and flavorful, try Sautéed Green Beans, Roasted Cabbage, or these Easy Sautéed Veggies if you want something healthier.

Best Meatloaf with Classic Glaze

Makes 6 Servings

Nutrition Per Serving
Serving Size
1 of 6 slices
/
Calories
312
/
Total Fat
17.7g
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Saturated Fat
7.5g
/
Cholesterol
124.3mg
/
Sodium
498.2mg
/
Carnohydrate
19.8g
/
Dietary Fiber
1.4g
/
Total Sugars
10g
/
Protein
18.1g

AUTHOR: 

Adam and Joanne Gallagher