Easy Meatloaf (Best We’ve Ever Made)

This easy meatloaf recipe is the best we have ever made. It is incredibly flavorful and tender in the middle, and the homemade meatloaf glaze is out of this world.

We are so excited for you to try this meatloaf. Our family makes it often, and everyone we have shared it with has said it is the best meatloaf recipe they have tried. With feedback like that, we knew we needed to share the recipe immediately. If you are searching through meatloaf recipes trying to find a reliable classic, look no further—we honestly consider this the best meatloaf recipe ever.

Sitting among the greats like chicken pot pie and shepherd’s pie, this meatloaf is a staple recipe for us. We usually serve thick slices with mashed potatoes and a simple salad. The leftovers are fantastic, too, and make the most incredible sandwiches on nights when cooking another big meal sounds exhausting. This recipe calls for ground beef, but if you prefer ground turkey, try our turkey meatloaf recipe (it is just as delicious and a reader favorite).

Key Ingredients

• Ground Beef: Use ground beef with at least 15% fat for the juiciest results. Look for 85/15 or 80/20 on the package at the store. This tip applies to homemade meatballs, too.
• Veggies: We cook mushrooms, onion, shallot, bell pepper, and garlic in butter before adding them to the mixture. They add so much flavor (especially the mushrooms, which we also use when making turkey meatloaf).
• Saltine Crackers: While it might seem a little unusual, we prefer saltine crackers instead of breadcrumbs for meatloaf. They are light and crispy, so they don’t weigh down the meatloaf. Panko breadcrumbs are a good substitute.
• Milk: This adds flavor and helps tenderize the meat for a perfect, not-too-crumbly texture. We prefer whole milk.
• Egg and Egg Yolk: The egg binds the mixture together, and the extra yolk keeps it tender and moist, so the meatloaf will not dry out or fall apart. We use this same combination for our favorite chicken burgers.
• Mustard: Use whole-grain or Dijon mustard. It adds so much flavor.
• Ketchup: Store-bought natural ketchup or homemade ketchup works great. You will use it both in the meatloaf mixture and for the classic glaze on top.
• Worcestershire: A splash of Worcestershire sauce adds a rich, savory flavor that makes the beef taste more meaty and rich.
• Maple Syrup: This is what makes the meatloaf glaze so special. We prefer it over brown sugar because it adds a delicate, smoky sweetness. It creates the most mouthwatering meatloaf glaze out there.

Find the full recipe with measurements below.

How to Make the Best Meatloaf

Making our favorite meatloaf recipe is easy (watch our video to see). Here’s a quick overview so you know what you’ll be doing:

1. Cook the vegetables in butter until tender, then set them aside to cool.
2. Combine the cooled vegetables with the beef and remaining meatloaf ingredients, mixing everything thoroughly so the loaf stays together beautifully.
3. Shape the mixture into a loaf directly on a baking sheet.
4. Make the two-minute glaze, coat the loaf generously with it, and bake.

Our Tips for Making Meatloaf

Tip 1: Cook the vegetables before adding to the meatloaf. For the best texture, cook the veggies in a little butter until soft and sweet before mixing them with the beef. Give the mushrooms a head start, then stir in the onion and shallot. Once soft, add the red bell pepper and garlic. The veggies take about 10 minutes, but they make a big difference and are so much better than raw veggies in the meatloaf.

Tip 2: Mix the meatloaf ingredients thoroughly. Once the veggies are cooked and cooled, mix the ingredients in a large bowl. You might have been told not to overmix meatloaf, but we recommend going against the grain here. You want the mixture to look very well blended, which improves both flavor and texture (this is exactly why our baked meatloaf will not crumble apart).

Tip 3: Skip the loaf pan and use a baking sheet. We bake meatloaf on a baking sheet, not in a loaf pan. You can absolutely use a loaf pan if you prefer, but a baking sheet offers two major benefits. First, it makes for the easiest cleanup. Second, our delicious glaze caramelizes and sticks much better when cooked on a baking sheet.

Tip 4: Generously spread on the glaze. After forming the mixture into a loaf on a lined baking sheet, generously spread on the meatloaf glaze, which comes together quickly in a small bowl. To make it, you’ll stir together ketchup, maple syrup, mustard, and Worcestershire sauce. It tastes fantastic once baked.

Tip 5: Bake the meatloaf, then let it rest before slicing. We bake meatloaf in a 375°F oven until the internal temperature reaches 160°F, about 45 to 55 minutes (an internal thermometer is so helpful!). Before slicing, leave the meatloaf on the counter to rest for at least 10 minutes. This allows the juices to redistribute and the middle to firm up nicely. When slicing, use a serrated knife for the cleanest cut.

Our Favorite Meatloaf Sides

We love serving this meatloaf with classic sides like mashed potatoes and our easy gravy, mashed sweet potatoes, mac and cheese, or au gratin potatoes. Roasted vegetables are amazing, too—especially roasted potatoes, roasted carrots, and roasted asparagus.

For quicker vegetable sides, try sautéed broccoli, mashed cauliflower, sautéed green beans, garlic butter zucchini, or our easy sautéed cabbage. For something fresh, a simple salad with a homemade dressing is perfect. We love our lemon vinaigrette, homemade ranch, quick honey mustard dressing, or our easy Italian dressing.

Make Ahead and Freezing Tips

Refrigerate the formed, unbaked meatloaf (without the glaze) wrapped in plastic wrap for up to 24 hours. You can also make the glaze, store it separately in an airtight container, and refrigerate it. When you are ready to bake, remove the meatloaf from the refrigerator and let it sit on the counter for 30 minutes before spreading on the glaze. Then bake as instructed in the recipe below until an instant-read thermometer inserted into the center reaches 160°F.

To freeze the uncooked meatloaf, form the loaf on a foil-lined baking sheet without adding the glaze. Freeze for 2 hours, wrap tightly in aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight, add the glaze, and bake as directed.

More Ground Beef Recipes

• Easy Weeknight Spaghetti
• Taco Salad
• Ground Beef Tacos
• Juicy Burgers
• Smash Burgers or Smash Burger Tacos
• Italian Meatballs (with the best sauce!)