Best Meatloaf Recipe – not your mom’s meatloaf. Moist, tender, and full of flavor. Great for making ahead and for picky eaters.
I wasn’t a fan of meatloaf growing up—it showed up sometimes and never appealed to me. My father-in-law, on the other hand, happily ate meatloaf multiple times a week. When I tried my mother-in-law’s version, it changed my mind: it includes grated carrots, onions, a bit of cheese to keep it moist, and two kinds of meat for depth of flavor.
Easy Meatloaf
This homemade meatloaf is simple to prepare and very different from the dry versions many of us remember. It’s tender and moist, with a savory glaze on top. My family loves it, and it quickly became my go-to meatloaf recipe.
What You’ll Need
- Eggs
- Milk (any kind)
- Sliced sandwich bread
- Onion, chopped
- Grated carrot
- Shredded cheddar cheese (freshly grated is best)
- Fresh parsley, chopped
- Dried thyme
- Salt & black pepper
- Lean ground beef
- Ground pork
- Tomato sauce
- Brown sugar
- Yellow mustard
How to Make Meatloaf
Scroll to the recipe card below for the full printable recipe.
- Preheat oven to 350ºF.
- In a large bowl, beat the eggs. Add milk and torn bread pieces, and let sit a few minutes so the bread absorbs the liquid.
- Stir in chopped onion, grated carrot, shredded cheddar, parsley, salt, thyme, and pepper until evenly mixed.
- Add the ground beef and ground pork. Mix thoroughly with your hands until everything is combined.
- Line a loaf pan with plastic wrap, leaving excess over the edges. Press the meat mixture into the pan to shape it.
- Invert the loaf pan onto a foil-lined baking sheet and remove the plastic wrap.
- Bake for 45 minutes.
- While the loaf bakes, whisk together the topping: tomato sauce, brown sugar, and yellow mustard.
- After 45 minutes, pour the topping over the meatloaf and return to the oven. Bake 30 minutes more, basting once about halfway through, until the meat is no longer pink and an internal temperature reaches 160ºF.
- Remove from the oven and let rest 10 minutes before slicing and serving.
How Long to Cook Meatloaf
- Cooking time depends on whether you use a loaf pan or bake directly on a sheet tray. Expect 75–90 minutes total.
- On a baking sheet, baste with glaze every 20 minutes; it’s usually done around 75 minutes.
- In a loaf pan, plan closer to 90 minutes. Aim for internal temperature of 160ºF to ensure doneness.
Meatloaf Recipe Tips
- Moisture is key. Soaking bread in milk keeps the meatloaf tender and binds the ingredients. Breadcrumbs or oats work, but soaked bread gives the best texture.
- Grated carrots add texture and moisture. If using pre-packaged grated carrots, chop them a bit to avoid long strands that picky eaters may notice.
- Bake the loaf on a sheet tray after shaping in a loaf pan for even cooking and a nice glazed exterior.
- This recipe uses both lean ground beef and ground pork for flavor balance—use lean beef to avoid excess grease.
If you’ve avoided meatloaf because you thought you didn’t like it, give this version a try. It converted me and many others!
Can You Make Meatloaf Ahead Of Time
Yes. Prepare the loaf up to the point of baking, cover tightly with plastic wrap, and refrigerate up to 24 hours before baking. For freezing, wrap the uncooked loaf in plastic and foil; it will keep 4–5 months. Thaw overnight in the refrigerator before baking and ensure it is fully thawed so it cooks evenly.
What Goes With Meatloaf
This meatloaf pairs well with many sides. Classic mashed potatoes and gravy are perfect, but consider a tossed salad, roasted asparagus, garlic bread, or a sweet potato casserole for variety.
- 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
- Jalapeno Popper Mac and Cheese
- French Onion Pork Chops
- Stuffed Pepper Casserole
Best Meatloaf Recipe
Equipment
- Loaf pan
- 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 grated carrot
- 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 until the bread absorbs the liquid.
- Add onion, carrot, cheese, parsley, salt, thyme, and pepper. Mix until combined.
- Add ground beef and ground pork; mix well.
- Line a loaf pan with plastic wrap and press the meat mixture into the pan to shape it.
- Turn the loaf pan 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, basting halfway, until no longer pink and internal temperature reaches 160ºF.
- Remove from oven and let stand 10 minutes before serving.
Nutrition
Nutrition information is approximate.
Additional Info
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