Best Meatloaf Recipe is the only one you’ll ever need! Thick, hearty, flavorful meatloaf is made with classic ingredients and is topped with the very best glaze. It’s an easy recipe that always hits the spot when you need a little comfort!
I’m such a sucker for a good meatloaf recipe, and this one truly does reign supreme! A favorite comfort food dinner served with Mashed Potatoes! I know this is one of those meals that most people have a recipe already for… But I doubt it’s this good. Ground beef is all dressed up with worcestershire sauce, seasonings, and the very best thick glaze on top. There’s even a not-so-secret ingredient in the mix that really sends it over the top! And that’s a box of stovetop stuffing. Yes, really – stovetop stuffing! It mixes perfectly with all of the other ingredients to give the meatloaf the best thick structure. As incredible as this homemade loaf is, it’s also incredibly easy to make. The best of both worlds!
What is the Secret to Moist Meatloaf?
The best meatloaf adds eggs as well as milk to keep the loaf moist! The other key to moist meatloaf is to not over bake. I find that 85/15 ground beef or 90/10 is great for a moist meatloaf that isn’t too greasy and doesn’t shrink too much.
How to Make Meatloaf
- Prepare. Preheat the oven to 350°F. While that’s heating up, line a rimmed baking sheet with foil and spray it with nonstick spray. A loaf pan also works.
- Make the meatloaf mixture. Add all of the ingredients for the meatloaf to a large mixing bowl. Use your hands to combine all of the ingredients and try not to over-mix it.
- Form the loaf. Place the meat mixture on the pan and shape it into a loaf. Or, press it down gently in a loaf pan.
- Bake. Bake for 40 minutes.
- Make the glaze. This is easy to do while the meatloaf bakes. Whisk together all of the ingredients for the glaze in a bowl until combined.
- Glaze and return to the oven. Spoon or brush the glaze all over the meatloaf. Return to the oven and bake for another 10-15 more minutes.
- Enjoy! Let the meatloaf rest for 10 minutes before slicing and serving.
Storing Leftover Meat Loaf for Later
Once cooled to room temperature, you can store leftovers in an airtight container in the fridge for 3-4 days. Reheat back in the oven or in 30 second intervals in the microwave until warmed through.
You can freeze this for up to 3 months. Make sure it’s fully cooled to room temperature prior to storing in a freezer safe airtight container. Let it slowly thaw in the fridge prior to reheating.
- Ground Beef: Try to avoid using lean ground beef! Lean beef results in a drier meatloaf. I like to use ground beef that has a 90/10 meat to fat ratio.
- Stovetop Stuffing: Any brand works well. Just pick your favorite.
- Eggs: These act as a binder for all of the other ingredients. I like to use free-range organic eggs when possible.
- Seasonings: This easy meatloaf recipe uses a simple blend of seasonings! Garlic powder, onion powder, seasoned salt and black pepper is all you need to create the very best flavor. You can add more seasonings if you’d like.
- Vinegar: For the glaze, you can either use white vinegar, rice vinegar, or my personal favorite apple cider vinegar.
- Milk: I use whole milk and always have great results. However, you can try another type of milk and see if it works for you.
Best Meatloaf Recipe
FOR THE MEATLOAF
- Preheat the oven to 350 degrees. Line a rimmed baking sheet/dish with foil and spray with non-stick cooking spray. Or, spray a loaf pan with non stick spray and set aside.
- Add all of the ingredients for the meatloaf into a large bowl. Use your hands to mix everything together just until combined. Don’t overmix.
- Place the meat mixture onto the prepared pan and shape in to a loaf about 8×4 inches. Or, if using a loaf pan add the meat to the pan and press down gently to form the meat to the shape of the dish.
- Bake in the preheated oven for 40 minutes.
- While the meat is cooking, whisk together all of the ingredients for the glaze in a medium bowl until combined.
- After the meatloaf has cooked for 40 minutes, carefully remove from the oven and spoon or brush the glaze evenly over the meat.
- Return to the oven and cook for 10-15 more minutes.
- Allow the meatloaf to rest at room temperature for 10 minutes before slicing and serving.
Nutrition information is automatically calculated, so should only be used as an approximation.