Homemade Meatloaf is tender and juicy beef, topped with a sweet and tangy tomato glaze that caramelizes as it cooks. This is our go-to meatloaf recipe that you’ll be asking for seconds.
The perfect family-friendly comfort food, delicious paired with mashed potatoes, pan fried potatoes and green beans. This is a family favorite recipe you’ll want to save!
This old fashioned meatloaf recipe comes from our dear friend & neighbor, Miss Ann. Meatloaf is one of those nostalgic family meals of our childhood. Like homemade meatballs and Italian style pizza.
Why this recipe works
- Versatile – It’s economical, easy to prepare and the whole family will enjoy it. Plus, we love leftover meatloaf sandwiches. Grilled with beginners sourdough bread or Sourdough sandwich bread.
- Simple ingredients – Uses ingredients readily available at your local grocery store.
What you’ll need
- Ground beef – We used locally raised ground beef. We suggest using 80-85% lean.
- Bread crumbs – Absorbs the fat of the ground beef, adds flavor and texture.
- Milk – Add moisture and flavor to the meatloaf.
- Eggs – They act as a binder and help keep it together.
- Onion – Chopped finely or grate so they incorporate well.
- Garlic – Adds depth of flavor.
- Parsley – We prefer to use finely chopped fresh parsley, but dried will also work.
- Salt & pepper – Adds flavor to the meat mixture.
While my mom always made meatloaf in a loaf pan, we found making it on a sheet pan was a better option. A loaf pan causes the meatloaf to sit in the drippings, making the sides and bottom soggy.
How to make homemade meatloaf
- Prep – Preheat the oven to 375 degrees F. Line a baking sheet or low baking pan with aluminum foil, set aside.
- Make the meatloaf mixture – Soak bread crumbs in milk and let sit for 5 minutes. Add remaining ingredients and mix with your hands.
- Form into a loaf – Use your hands to shape the meatloaf into a loaf shape on a baking sheet.
- Make the glaze – In a small bowl, combine meatloaf glaze ingredients with a spoon. Spoon over unbaked meatloaf.
- Bake – Bake in the preheated oven, uncovered for 50-55 minutes. Or until an internal thermometer reaches 160 degrees F.
- Let rest – Let the meatloaf rest 10-15 minutes prior to slicing. This helps the juices solidify.
Tips on making meatloaf
- Don’t overmix – Overmixing the meat mixture can result in a dense and tough meatloaf.
- Chop onion finely – This helps the onion fully cook without having to sauté before adding. (another option is to grate the onion)
- Bake on sheet pan – Bake on an aluminum foil lined sheet pan or shallow baking pan, rather than a loaf pan. Heat is more evenly distributed and it won’t be soggy.
- Test for doneness – Since all ovens are different, baking dishes vary, baking times will vary based on the size and thickness of your meatloaf. Internal temperature should be 160 degrees F.
- Rest the meatloaf – Let rest for 10-15 minutes for juices to set up a bit. It will also be easier to slice.
Recipe FAQs
Milk adds moisture and fat, keeping meatloaf tender and juicy.
While both are great options, baking on a sheet pan gives more surface area which gives more direct heat. It helps the exterior get nicely browned. Baking in a loaf pan holds the fat and can make a meatloaf soggy.
More easy dinner recipes
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Meatloaf Recipe
Ingredients
Meatloaf
- 2 pounds ground beef (80-85% lean)
- ¾ cup seasoned bread crumbs
- 1 cup whole milk
- 2 large eggs
- 1 medium yellow or white onion, finely chopped
- 2-3 tablespoons garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
Meatloaf Glaze
- 3 tablespoons brown sugar
- ¾ cup ketchup
- 2 tablespoons prepared mustard (stoneground, yellow or Dijon mustard)
- ¼ teaspoon ground nutmeg
Instructions
Meatloaf
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet or baking pan with aluminum foil, set aside.
- In a large bowl add the milk, bread crumbs and eggs. Let sit for 5 minutes.
- Add the ground beef, onions, garlic, parsley, salt, and pepper. Use your hands to mix the ingredients together. Mix just until combined, do not overmix.
- Use your hands to shape the meatloaf mixture into a loaf on the prepared baking sheet.
- In a small bowl, combine the glaze ingredients; ketchup, brown sugar, mustard and nutmeg. Use a spoon or small spatula to combine. Spread the glaze mixture over the top and sides of the meatloaf.
- Bake in the preheated oven, uncovered for 50-55 minutes. Or until an internal temperature reaches 160 degrees F.
- Let it rest for 10 minutes prior to slicing.
- Refrigerate any leftovers for up to 5 days.
Recipe Notes
Nutrition
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Brigid Hegarty says
Good recipe using limited ingredients which made it quick to put together. Family of 3 at the whole thing!
Meg says
I absolutely love meatloaf! This recipe is easy to follow and so good!
Jessica Robinson says
Thank you so very much!
Seanna Borrows says
Such a tender and delicious meatloaf. But that meatloaf glaze tho!! Totally takes this nostalgic recipe to the next level! Delish!
Jessica Robinson says
The meatloaf is super tender and that glaze, yum! Glad you enjoyed it as much as we do.