The Best Meatloaf Recipe

This isn’t just any meatloaf recipe – it’s the one that’ll make your family rush to the dinner table and have them fighting over leftovers (if there are any).

What makes this meatloaf special? It’s all about the perfect balance of seasonings, a foolproof moisture-keeping technique, and that irresistible glaze that caramelizes on top. The secret? We’re sautéing the onions first to bring out their natural sweetness and using a combination of Italian breadcrumbs and fresh herbs for maximum flavor.

Ingredients

For the Meatloaf:

• ½ medium onion, diced
• 1 teaspoon butter
• 2 eggs
• ¾ cup milk
• ¾ cup Italian bread crumbs
• 2 pounds lean ground beef
• 1 tablespoon ketchup or chili sauce
• 1 teaspoon Italian seasoning
• 2 tablespoons fresh parsley (or 2 teaspoons dried)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

For the Glaze:

• ½ cup chili sauce
• ½ cup ketchup
• 2 tablespoons brown sugar (optional)

Steps

1. Preheat your oven to 350°F (175°C). Line a rimmed baking pan with aluminum foil and spray thoroughly with cooking spray to prevent sticking.
2. Heat a small pan over medium-low heat. Add butter and diced onions, cooking for 5-7 minutes until translucent and soft but not browned. Let cool completely – hot onions will start cooking the meat prematurely.
3. In a medium bowl, whisk together eggs, milk, and breadcrumbs. Allow mixture to sit for 5-10 minutes until breadcrumbs are fully softened. This creates the perfect binding texture.
4. Add ground beef, cooled onions, 1 tablespoon ketchup, seasonings, and herbs to the bowl. Mix gently with your hands just until combined – overmixing will make your meatloaf tough.
5. Shape into an 8″x4″ loaf on the prepared pan. Pro tip: free-form loaves allow better caramelization than loaf pans. Bake for 40 minutes.
6. Meanwhile, prepare the glaze by combining chili sauce, ketchup, and brown sugar if using. After the initial 40 minutes, spread glaze evenly over meatloaf and continue baking for 15-30 minutes until internal temperature reaches 160°F (71°C). For extra caramelization, broil for 1-2 minutes at the end.
7. Let rest for 10 minutes before slicing – this allows juices to redistribute for the perfect texture.

Smart Swaps

• Use ground turkey instead of beef (add 2 tablespoons olive oil for moisture)
• Replace breadcrumbs with ¾ cup crushed pork rinds for low-carb
• Substitute milk with ¾ cup beef broth for dairy-free

Make It Diabetes-Friendly

• Replace breadcrumbs with ¾ cup almond flour (reduces carbs by 24g per serving)
• Skip brown sugar in glaze (saves 4g carbs per serving)
• Use sugar-free ketchup (reduces 3g carbs per serving)
• Portion into 4-ounce servings for better glucose control

Pro Tips

• Don’t pack the meat too tightly – this ensures a tender result
• Use a meat thermometer for perfect doneness every time
• Line the pan with foil for easy cleanup