Homemade Meatloaf Recipe

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, scalloped potatoes, 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.

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