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If you’re craving a simple, old-fashioned, classic homemade meatloaf that tastes just like home—but with a little extra something—this is the one. It’s tender, full of flavor, and topped with a zesty glaze that takes it over the top. I’ve taken the meatloaf I grew up with and given it just the right tweaks to make it truly the best.
Nikki’s Recipe Rundown
- Taste: Savory, comforting, and full of flavor with the perfect glaze on top.
- Texture: Juicy and tender with a golden glaze—no dry meatloaf here!
- Ease: Straightforward and stress-free, even if you’re a beginner.
- Pros: Uses pantry staples, family-approved, and easy to prep ahead.
- Considerations: Don’t overmix, or the meatloaf can become dry.
- Recipe Repeatability: A 100% regular in our dinner rotation!
The Best Meatloaf Recipe Ever
This is the recipe I reach for when I want to bring my people around the table for something cozy and familiar. It’s a classic meatloaf recipe that’s been passed down, tweaked, and loved on over the years. My momma made a simple, no-fuss meatloaf with ketchup and crushed crackers—but over time, I’ve made a few small changes that really bring it to life.
I swapped the crackers for panko crumbs to keep the texture light and tender, and added a bit of chili sauce for a zesty kick that balances beautifully with the savory beef. It’s still every bit as comforting as the one I grew up on—just with a little extra flavor and a glaze that really shines. I’ve tested it more times than I can count, and this version? She’s the keeper.
Homemade Meatloaf Ingredients
- Lean ground beef – I like using around 90/10 to keep it juicy but not greasy.
- Eggs – These help bind everything together and give the loaf structure.
- Panko breadcrumbs – They keep the meatloaf light instead of dense.
- Yellow or sweet onion – Grating it blends in the flavor without big chunks. You can also dice them if you like that texture or use onion powder.
- Salt and pepper – Essential for seasoning every bite just right.
- Garlic powder – Adds depth of flavor without overpowering.
- Fresh or dried parsley – A little green freshness that brightens it up.
- Chili sauce – Brings sweet tang and adds moisture throughout the loaf. Chili sauce is not spicy, and it tastes like a very zesty ketchup with more tang and less sweetness.
For the Meatloaf Topping
- Chili sauce – Adds zing to the topping. It’s one of those things you don’t know what you are missing until you try it.
- Ketchup – Classic and comforting—it caramelizes perfectly in the oven.
- Brown sugar – Just a touch makes the glaze beautifully sticky and sweet. This is optional.
Traditional Meatloaf Recipe Variations
- Use a mix of beef and ground pork for extra richness.
- If you don’t have chili sauce, you can use all ketchup.
- Add a teaspoon of smoked paprika or Italian seasoning.
- Top with cheese during the last 5 minutes for a cheesy crust.
- Swap chili sauce for BBQ sauce for a Southern BBQ twist.
How to Make The Best Meatloaf Recipe Ever
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1: Prep the Oven
Preheat oven to 350°F. Line a rimmed baking sheet with foil and lightly spray it.
Step 2: Mix the Ingredients
In a big mixing bowl, beat the eggs.
If grating the onion, use a cheese grater or microplane. You can also dice or use onion powder.
Then add in ground beef, breadcrumbs, salt, pepper, garlic powder, parsley, chili sauce, and your grated or diced onion (see notes).
Mix just until it all comes together—I like to use my hands for this part.
Step 3: Shape the Loaf
Form into an oblong 8×4-inch loaf on your prepared baking pan.
Step 4: Bake and Glaze
Bake for 30 minutes. Meanwhile, stir together the topping ingredients. After 30 minutes, spoon the sauce over the loaf.
Then, bake for another 25 to 40 minutes until the center hits 160°F. Broil for 1–2 minutes if you want a sticky glaze.
Step 5: Rest and Serve
Let your meatloaf rest for 10 minutes before slicing, so it holds together beautifully.
Tips For Making The Best Meatloaf Recipe Eve
- Use the Right Ground Beef: Stick with lean beef, but not too lean. I like 90/10—it’s got just enough fat to keep things flavorful without being greasy. Anything lower than 80/20, and you’ll lose that nice balance.
- Do Not Overmix: Mix everything just until it’s combined. Overworking it can make the meatloaf tough and dense, and we’re going for tender and juicy here.
- Build in Flavor and Moisture: Season it well, and don’t skip the breadcrumbs—they help keep everything tender. I don’t soak mine, but if you like a softer, more spongy texture, you can mix the crumbs with milk and let them sit with the egg for a few minutes before combining everything else.
- Grate the onion if your crew doesn’t love chunks, or use onion powder instead.
- Skip the Loaf Pan: I always bake mine on a sheet pan. A loaf pan traps the drippings and steams the meatloaf, but a baking sheet gives you that beautiful crust all around.
- Let It Rest Before Slicing: Once it comes out of the oven, give your meatloaf a little rest. It helps the juices settle so you can slice it cleanly without it falling apart.
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Recipe FAQs
Meatloaf is one of those classic comfort foods. It’s made by mixing ground meat (usually beef) with breadcrumbs, eggs, and seasonings, shaping it into a loaf, and baking it until juicy and golden. It’s simple, hearty, and endlessly comforting—especially with a rich glaze on top. The beauty of meatloaf is how versatile it is!
I like panko because it keeps the texture light and tender. They soak up moisture without making it mushy. You can also use regular or seasoned breadcrumbs or even crushed-up saltine crackers (that’s what my mom always did).
Don’t overmix the meat, grate or finely dice your onion, and always let it rest before slicing. And that sauce on top? It’s everything. Balance is key—moist meat, rich flavor, and that sweet-savory glaze.
My go-to meatloaf sauce is full of flavor with just the right balance of tang and sweetness. It caramelizes as the meatloaf bakes, creating that perfect sticky glaze we all love. I like to mix chili sauce and ketchup—mom always went all-in on ketchup, but I like the extra zip the chili sauce brings. Add a pinch of brown sugar if you want a little hint of sweetness.
Both! I bake the meatloaf for 30 minutes first, then spread the sauce on and return it to the oven so the glaze gets sticky and caramelized. You can also broil it for a minute or two at the end if you like a slightly crisp top.
How to Store Homemade Meatloaf
Make Ahead: You can mix and shape the meatloaf a day ahead, cover it tightly, and pop it in the fridge until you’re ready to bake. Just pull it out while the oven preheats to take the chill off.
Store leftover meatloaf: Whether it’s whole or sliced—in an airtight container in the fridge for up to 4 days. Slices reheat beautifully for quick lunches or the best meatloaf sandwiches. You can warm slices in the microwave, but I really love heating them in a skillet or grill pan—it gives the edges a little crisp and adds so much flavor. To reheat the whole loaf, cover it with foil and warm it in the oven at 300°F until heated through.
Freezing: Wrap the uncooked or fully cooked meatloaf tightly in foil, then place it in a freezer-safe bag. It’ll keep well for up to 3 months. Thaw overnight in the fridge. If it’s uncooked, bake as usual. If it’s already baked, reheat it low and slow to keep it moist.
What Goes Well with Meatloaf?
Meatloaf pairs perfectly with those classic, comforting sides that never go out of style. Creamy Mashed Potatoes are always a favorite—they soak up that rich meatloaf sauce and my family’s favorite fresh corn or a corn casserole. If you’re in the mood for something a little extra, try it with Southern Baked Macaroni and Cheese for a cheesy, satisfying combo.
For a vegetable, Southern-Style Green Beans are always a hit. They’re simple, full of flavor, and a great way to balance out the richness of the meal. A fresh Garden Salad or some oven-roasted veggies also make great lighter options.
And don’t forget the bread. Whether it’s a soft dinner roll, easy biscuits, or warm corn muffins, something to scoop up the last bit of sauce is always a good idea. And we love to dip some hot sauce or extra ketchup!
More Meatloaf Recipes to Try
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Homemade Meatloaf Recipe
Ingredients
- 2 eggs, lightly beaten
- 2 pounds lean ground beef, (I like to use about 90/10)
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ½ teaspoon garlic powder
- 2 tablespoons fresh chopped parsley, (or 2 teaspoons dried parsley)
- ¼ cup chili sauce
- ¾ cup panko crumbs or seasoned
- ½ small yellow or sweet onion, grated on a microplane or small holes on box grater, (or diced, or ½ teaspoon onion powder ** SEE NOTES before starting recipe
Classic Meatloaf Topping
- ½ cup chili sauce
- ½ cup ketchup
- 1 to 2 tablespoons brown sugar, optional
Instructions
- Preheat the oven to 350°F. Line a rimmed baking pan with aluminum foil and lightly spray with cooking spray.
- In a large bowl, lightly beat eggs.2 eggs
- Add ground beef, salt, pepper, garlic powder, parsley, chili sauce, panko crumbs, and onion (or onion powder) to the bowl.2 pounds lean ground beef, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, 2 tablespoons fresh chopped parsley, ¼ cup chili sauce, ¾ cup panko crumbs or seasoned, ½ small yellow or sweet onion
- Mix until just combined. I do this by hand. Do not overwork or overmix or the meatloaf will be tough.
- Form a 8″x4″ oblong loaf on the prepared baking pan and bake for 30 minutes.
- While the meatloaf is cooking, combine the chili sauce and ketchup (and brown sugar if using) to make meatloaf sauce. Spread mixture over the meatloaf and bake for an additional 25 – 40 minutes or until cooked through and the meatloaf reaches an internal temperature of 160°F. Broil for 1-2 minutes if desired.½ cup chili sauce, ½ cup ketchup, 1 to 2 tablespoons brown sugar
- Let the meatloaf rest for 10 minutes before slicing and serving.
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Notes
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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