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The Ultimate Best Meatloaf Recipe - Juicy, Flavorful & Easy to Make

Discover the secret to the best meatloaf recipe with this foolproof method. This juicy, flavorful meatloaf features tender ground beef, fresh breadcrumbs soaked in broth, and a rich brown sugar glaze that caramelizes to perfection. It’s a timeless comfort food classic that delivers consistent, restaurant-quality results every time.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 2 lb ground beef 80/20 fat ratio
  • 4 slices fresh white bread processed into breadcrumbs
  • 1/3 cup beef broth Better Than Bouillon optional
  • 1 1/2 tbsp Worcestershire sauce
  • 2 eggs lightly beaten
  • 1 pinch ground thyme
  • 2 pinches dry parsley
  • 1 tbsp vegetable oil
  • 4 garlic cloves minced
  • 2 cups red onion diced
  • Salt and pepper to taste
For the Brown Sugar Glaze:
  • 1/2 cup ketchup
  • 4-5 tbsp light brown sugar
  • 2 tsp pepper optional

Method
 

  1. Preheat oven to 350°F and line a baking sheet with foil. Place a separate water-filled pan on the lowest oven rack for steam.
  2. In a skillet, heat oil and sauté onions for 6–8 minutes until soft and golden. Add garlic and cook for 30 seconds. Cool for 5 minutes.
  3. In a bowl, mix breadcrumbs, eggs, Worcestershire sauce, and beef broth. Let soak 5 minutes to form a panade.
  4. In another bowl, whisk ketchup, brown sugar, and pepper for the glaze. Set aside half for topping later.
  5. In a large bowl, gently mix ground beef, herbs, salt, pepper, soaked breadcrumbs, and cooled onion mixture until just combined. Do not overmix.
  6. Shape into an 8x4-inch loaf on a baking sheet. Brush with half the glaze.
  7. Bake 45–60 minutes, or until internal temperature reaches 165°F. Brush remaining glaze on during the final 10 minutes.
  8. Let rest for 10–15 minutes before slicing for tender, juicy results.

Notes

Use 80/20 beef for optimal juiciness. Avoid overmixing to maintain tender texture. Let rest before slicing. Substitute half the beef with turkey or pork for variation. Always use a meat thermometer for accuracy.