Best Meatloaf Recipe – not your mother’s version. Moist, tender, and full of flavor. Great for make-ahead meals and picky eaters.
I’ll be honest: I didn’t like meatloaf as a child. It appeared occasionally at the table and never appealed to me. My father-in-law, however, loved it and ate it often. Curious, I tried my mother-in-law’s recipe and it changed everything. Her version is packed with carrots, onion, and cheese for moisture, and uses two types of meat for richer flavor.
Easy Meatloaf
This homemade meatloaf is simple to prepare and nothing like the dry loaves I remember. It’s tender, moist, and flavorful—one of the best meatloaf recipes I’ve tried. My whole family enjoys it, and it’s forgiving enough for busy weeknights.
What You’ll Need
- Eggs
- Milk (any kind)
- Sliced sandwich bread
- Onion
- Grated carrot
- Shredded cheddar cheese (freshly grated is best)
- Fresh parsley
- Dried thyme
- Salt & pepper
- Lean ground beef
- Ground pork
- Tomato sauce
- Brown sugar
- Yellow mustard
How to Make Meatloaf
Scroll to the recipe card for the printable version.
- Preheat oven to 350ºF.
- In a large bowl, beat the eggs. Add milk and torn bread pieces, then let sit a few minutes so the bread absorbs the liquid.
- Add the chopped onion, grated carrot, shredded cheddar, parsley, salt, thyme, and pepper. Mix until evenly combined.
- Add the ground beef and ground pork. Use your hands to mix thoroughly so the ingredients are distributed evenly.
- Line a loaf pan with plastic wrap, leaving extra over the edges so you can lift the loaf out easily. Press the meat mixture into the pan to shape it.
- Turn the loaf pan upside down onto a foil-lined baking sheet and remove the plastic wrap.
- Bake for 45 minutes.
- While the meatloaf bakes, stir together tomato sauce, brown sugar, and yellow mustard to make the glaze.
- After 45 minutes, remove the meatloaf from the oven and spoon the glaze over the top. Return to the oven and bake 30 more minutes, basting once halfway through, until the meat is cooked through and no longer pink. The internal temperature should reach 160ºF.
- Let the meatloaf rest 10 minutes before slicing and serving.
How Long to Cook Meatloaf
- Cooking time depends on shape and pan. Expect roughly 75–90 minutes total.
- On a baking sheet, baste with glaze every 20 minutes; it will usually finish around 75 minutes.
- When baked in a loaf pan, plan closer to 90 minutes. Always confirm doneness with an internal temperature of 160ºF.
Meatloaf Recipe Tips
- Prevent dryness by soaking the bread in milk; this adds moisture and helps bind the loaf. Breadcrumbs, crackers, or oatmeal can work, but milk-soaked bread gives the best texture.
- Carrots add moisture and gentle texture. If using pre-shredded carrots, chop them shorter for picky eaters who dislike long shreds.
- For an evenly cooked loaf with a nicely glazed exterior, shape the meatloaf in a loaf pan then finish it on a sheet tray.
- Use lean ground beef and include the ground pork for depth of flavor. Avoid fattier beef that will make the loaf greasy.
If you’ve avoided meatloaf because past versions were dry or bland, give this one a try—it’s the recipe that converted me.
Can You Make Meatloaf Ahead Of Time
Yes. Prepare the meatloaf through the shaping step, then cover tightly and refrigerate for up to 24 hours before baking. For longer storage, wrap the uncooked loaf in plastic wrap and foil and freeze for 4–5 months. Thaw overnight in the refrigerator before baking to ensure even cooking.
What Goes With Meatloaf
This meatloaf pairs well with many classic sides. Mashed potatoes are a timeless match, but consider other options to round out the meal.
- Tossed salad
- Roasted asparagus
- Cheesy garlic bread
- Homemade gravy
- Sweet potato casserole
More Comforting Dinner Recipes
- Shrimp Scampi
- Buffalo Chicken Chili
- Copycat KFC Bowl
- Crockpot Fiesta Chicken
- Jalapeño Popper Mac and Cheese
- French Onion Pork Chops
- Stuffed Pepper Casserole
Best Meatloaf Recipe
Rate Recipe
Equipment
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Loaf pan
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Small sheet pan
-
Spatula
Ingredients
Meatloaf
- 2 whole large eggs
- 2/3 cup milk
- 3 slices bread, torn into pieces
- 1/2 cup onion, chopped
- 1/2 cup carrot, grated
- 1 cup shredded cheddar cheese
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 1/2 pounds lean ground beef
- 1/2 pound ground pork
Topping
- 1/2 cup tomato sauce
- 1/2 cup brown sugar
- 1 teaspoon yellow mustard
Instructions
- Preheat oven to 350ºF.
- In a large bowl beat eggs. Add milk and bread pieces. Let sit a few minutes until the bread absorbs the liquid.
- Add the onion, carrot, cheese, parsley, salt, thyme, and pepper. Mix until combined.
- Add beef and ground pork and mix thoroughly.
- Line a loaf pan with plastic wrap and press the mixture into the pan to shape the loaf.
- Turn the loaf pan over onto a foil-lined baking sheet and remove the plastic wrap.
- Bake for 45 minutes.
- Combine the topping ingredients and spoon over the meatloaf. Bake 30 minutes more until no longer pink, basting halfway through.
- Remove from oven and let stand 10 minutes before serving.
Nutrition
Nutrition information is an approximation.
Additional Info
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