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Perfectly Juicy Meatloaf

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This meatloaf recipe is all about maximizing flavor and texture by avoiding common mistakes—like using too many breadcrumbs, lean meats without fat, or skipping essential seasonings. With the right balance of ingredients, proper cooking techniques, and a few creative twists, this meatloaf comes out juicy, tender, and full of savory goodness every time.

Ingredients

Scale

  • 1 lb ground beef (80/20 preferred)

  • ½ lb ground pork

  • ½ cup breadcrumbs

  • 2 eggs

  • ½ cup whole milk

  • 1 small onion, finely diced

  • 2 cloves garlic, minced

  • 2 tbsp Worcestershire sauce

  • 1 tsp smoked paprika

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 tbsp fresh parsley, chopped

For the Glaze:

  • ⅓ cup ketchup

  • 2 tbsp brown sugar

  • 1 tbsp soy sauce

Instructions

  • Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.

  • Sauté aromatics: In a small skillet over medium heat, sauté the onion and garlic until soft, about 3–5 minutes. Let cool slightly.

  • Mix the meatloaf: In a large bowl, combine beef, pork, breadcrumbs, eggs, milk, sautéed onion and garlic, Worcestershire sauce, smoked paprika, salt, pepper, and parsley. Gently mix using your hands or a spatula until just combined—don’t overmix.

  • Shape and bake: Transfer the mixture to the prepared pan and shape into a loaf. Bake uncovered for 30 minutes.

  • Add the glaze: Mix ketchup, brown sugar, and soy sauce. Spread evenly over the top of the meatloaf. Return to the oven and bake for another 20–25 minutes, or until the internal temperature reaches 160°F (71°C).

 

  • Rest and serve: Let the meatloaf rest for 10–15 minutes before slicing. This step ensures all the juices stay in.

Notes

  • Don’t Overmix: Gently combine ingredients to avoid a tough texture.

  • Add Moisture to Lean Meats: If using turkey or chicken, add olive oil or mix with pork or beef.

  • Vegetable Tip: Avoid watery vegetables like zucchini or tomatoes unless pre-cooked.

  • Make It Ahead: Meatloaf can be made ahead, frozen raw or cooked, and reheated as needed.

 

  • Keto-Friendly Option: Use almond flour in place of breadcrumbs and skip the glaze or use a sugar-free alternative.

Nutrition

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