Meatloaf
- Dakota Delights
- Date Created:
Meatloaf
- Dakota Delights
- Date Created:
This classic meatloaf is the ultimate comfort dinner — tender, juicy, and topped with a perfectly balanced sweet and tangy glaze. It’s simple, hearty, and always a hit at the table.
WHY YOU'LL LOVE THIS RECIPE
This meatloaf is everything you want in a classic comfort meal — tender, juicy, and full of rich, savory flavor. The simple mix of seasonings brings out the best in the beef, while the sweet and tangy glaze adds that irresistible finishing touch. It’s hearty enough for a family dinner yet easy enough for a busy weeknight, and it always leaves the kitchen smelling amazing.
What really makes this recipe special is how dependable it is — it never turns out dry or bland. Every slice holds together beautifully and stays moist, even as leftovers. Whether you serve it with mashed potatoes and gravy or a pile of roasted veggies, this meatloaf is one of those timeless dinners that feels like home.
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PRO TIPS
When I developed this recipe, I knew I wanted a classic meatloaf that was flavorful, juicy, and anything but dry. I wanted that nostalgic, home-cooked taste — simple ingredients, no fuss, but full of comforting flavor. The kind that slices cleanly, holds together perfectly, and tastes just as good the next day (if there are leftovers!).
Don’t overmix the meat. Gently combine everything just until it comes together — this keeps your meatloaf tender.
Use a mix of meats if you can. A blend of beef and pork gives extra juiciness and depth of flavor.
Add moisture. Ingredients like eggs and breadcrumbs are key to a soft, moist texture.
Shape it by hand. Don’t press to the edge of the pan — forming it by hand on a baking sheet or leaving a space between the meat and the loaf pan helps the glaze caramelize evenly around the edges.
Let it rest. Give your meatloaf at least 10 minutes to rest before slicing so the juices can settle.
KEY INGREDIENTS
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These are the main ingredients you need for making meatloaf. Find the full ingredients and measurements in the recipe card below
Ground Pork & Ground Beef: Using a mix of the two gives the meatloaf a perfect balance of flavor and moisture. Beef brings that classic savory depth, while pork adds a little richness and tenderness.
Egg: Acts as a binder, helping hold everything together while adding just enough moisture for a soft, sliceable texture.
Half & Half: Half & half adds extra moisture and richness to the loaf, keeping the texture soft and tender instead of dense or dry. The milk adds liquid to hydrate the breadcrumbs, while the cream adds fat for flavor and a velvety mouthfeel. It’s a simple way to elevate the texture — especially if you’re using leaner meat.
Panko Breadcrumbs: Light and airy, panko keeps the meatloaf from becoming dense. It soaks up the juices and helps maintain that perfect tender bite.
Brown Sugar, Ketchup & Vinegar: These make up the sweet and tangy glaze that gives the meatloaf its signature shine and flavor. The brown sugar caramelizes beautifully in the oven, the ketchup adds body, and the vinegar balances everything out.
Onion & Garlic: Fresh onion and garlic infuse the meatloaf with savory aroma and depth. They’re sautéed or finely minced to blend smoothly into the mixture.
Onion Powder & Garlic Powder: A little extra boost of flavor to make sure every bite is seasoned, even if you don’t get a piece of fresh onion or garlic.
Parsley & Italian Seasoning: These herbs brighten the dish and add subtle flavor that keeps it from tasting heavy. They round out the savory notes with a hint of freshness.
Salt & Pepper: Simple but essential — they bring out all the flavors and balance the sweetness of the glaze.
VARIATIONS TO TRY
Have more fun with your meatloaf with these variations / additions!
Spicy Kick: Add a dash of crushed red pepper flakes or a spoonful of hot sauce to the meat mixture for a little heat.
BBQ Twist: Swap the ketchup glaze for your favorite barbecue sauce — smoky, sweet, or spicy all work beautifully.
Veggie Boost: Finely chop mushrooms, carrots, or bell peppers and mix them in for extra moisture and flavor (plus a little hidden nutrition).
Turkey or Chicken Version: For a lighter option, use ground turkey or chicken — just add a splash of milk or broth to keep it from drying out.
Mini Meatloaves: Shape the mixture into smaller loaves or muffin-sized portions for quicker baking and easy meal prep.
- Smoke the meat with a smoker or cook on a grill. So good!
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HOW TO MAKE
Below I’ve highlighted proportions with step-by-step process images, along with instructions for making meatloaf. You can find the full set of instructions in the recipe card below.
- Add olive oil to pan and cook onion 5-7 minutes until soft.
- Add all ingredients to a large mixing bowl.
3. Preheat oven to 350 F. Mix ingredients until just combined.
4. Shape dough in a loaf pan or on a baking sheet, leaving room for the edges to brown. Bake for 40 minutes. Mix glaze ingredients while meatloaf cooks.
5. Remove loaf from oven. Cover with glaze.
6. Return to oven for 20 minutes, allow to cool for 10 minutes before slicing to allow juices to settle.
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Meatloaf
Equipment
- 1 knife
- 1 cutting board
- 1 medium pan
- 1 large bowl
- 1 loaf pan
Ingredients
Meatloaf
- 1 lb ground beef
- 1 lb ground pork
- 1 tsp olive oil
- 1 medium onion yellow or white (finely chopped)
- 3-4 cloves garlic (minced)
- 2 large eggs
- 2 tbsp ketchup
- 3 tbsp fresh parsley or 1 tsp dried
- ¾ c panko
- 1/3 c half & half or milk
- 1½ tsp italian seasoning
- 1 tsp salt or to taste
- ½ tsp black pepper or to taste
Glaze
- ¾ c ketchup
- 1½ tsp white vinegar
- 2 tbsp brown sugar
- ½ tsp garlic powder
- ½ tsp onion powder
Instructions
- Heat 1 tsp olive oil in a pan on medium heat. Add 1 medium onion, cook 5-7 minutes until onion is soft.
- Heat oven to 350 °F. In a large bowl, combine 1 lb ground beef, 1 lb ground pork, cooked onion, 3-4 cloves garlic, 2 large eggs, 2 tbsp ketchup, 3 tbsp fresh parsley, ¾ c panko, 1/3 c half & half, 1½ tsp italian seasoning, 1 tsp salt, ½ tsp black pepper
- Shape meatloaf with hands, using food prep gloves if desired. Place in a loaf pan leaving a roughly 1 inch space from the walls of the pan so that the meatloaf can cook evenly, and so you have more real estate for sauce later.
- Cook for 40 minutes. While cooking, combine ¾ c ketchup, 1½ tsp white vinegar, 2 tbsp brown sugar, ½ tsp garlic powder, ½ tsp onion powder in a small bowl.
- Remove meatloaf from oven. Cover with glaze, pace back in the oven and cook 20 more minutes. When done cooking, let rest on the counter for 10 minutes to let juices settle before slicing.
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MAKE AHEAD INSTRUCTIONS
Make Ahead or Freeze:
– You can easily prepare the meatloaf mixture a day in advance and keep it covered in the fridge until you’re ready to bake.
– If you want to freeze it, shape the uncooked loaf and wrap it tightly in plastic wrap and foil. When ready to use, thaw overnight in the fridge, then bake as directed — just add a few extra minutes to the cook time.
-You can also freeze fully baked meatloaf; let it cool completely, wrap it well, and freeze for up to 3 months. Allow to dethaw in the fridge overnight before baking.
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Storage:
– Leftover meatloaf keeps beautifully! Store slices in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or microwave with a splash of water or broth to keep it moist. It’s also delicious cold or reheated for sandwiches the next day.
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FREQUENTLY ASKED QUESTIONS
Q: Can I use all beef or all pork instead of a mix?
A: Yes! You can use all beef or all pork, but a mix usually gives the best balance of flavor and moisture. If using only beef, consider adding a little extra fat or milk to keep it from drying out.
Q: How do I know when the meatloaf is done?
A: The internal temperature should reach 160°F (71°C). A meat thermometer is the easiest way to check, but the loaf should also feel firm to the touch and the glaze should be bubbling.
Q: Can I make mini meatloaves instead?
A: Absolutely! Mini loaves or muffin-sized portions bake faster (about 25–30 minutes) and are perfect for meal prep or kid-friendly portions.
Q: Can I make this gluten-free?
A: Yes! Swap the panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. The texture will be slightly different but still delicious.
Q: Can I freeze leftover cooked meatloaf?
A: Definitely. Wrap slices or the whole loaf tightly in foil or plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Q: Any tips for keeping it moist?
A: Don’t overmix the meat, include a binder like egg and breadcrumbs, and consider adding a splash of milk or half & half. Letting it rest before slicing also helps retain juices.
MORE RECIPES TO TRY
Try my chef level mashed potatoes, or level up your game with my fall inspired brown butter mashed potatoes (pictured above)
Finish off the perfect, classic American meal with soft & chewy snickerdoodle cookies!
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If you’ve tried this meatloaf recipe, then don’t forget to rate it and let me know how it went for you in the comments below. I love hearing from you!
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Meet Dakota
Hi I’m Dakota! Welcome to my kitchen. I’m obsessed with the beauty of fresh, whole foods and embracing the best of the season.
I believe the most wonderful recipes in the world shouldn’t be complicated or intimidating. I use reliable methods for delicious, crowd-pleasing dishes that you’ll be proud to make again and again.
My goal is simple: To give you the skills and confidence to explore new cuisines, discover new flavors, and find joy in your own kitchen!
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