Mom's Best Recipes
Recipe

Delightful Traditional Meatloaf

Juicy, classic meatloaf with crisp edges and a tangy-sweet glaze that tastes like the real deal.

Author By Matt Campbell
4.8
A sliced traditional meatloaf on a platter with a glossy ketchup-brown sugar glaze, surrounded by roasted carrots and scattered parsley on a wooden table
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Meatloaf gets a bad rap because a lot of us grew up with the dry, gray brick version. You know the one. This is not that. This is the kind of bold, flavorful, old-school meatloaf that stays juicy in the center, gives you those crisp, caramelized edges, and wears a sticky glaze like it was born for it.

I keep the ingredients familiar and pantry-friendly, but I treat the flavor like it matters. That means a quick sauté on the onions and garlic so they taste sweet instead of sharp, a hit of Worcestershire for depth, and a glaze that is tangy, slightly smoky, and just sweet enough to make you go back for “one more slice.”

A close-up photo of a meatloaf slice showing a moist interior with finely diced onions and a shiny glaze on top

Why It Works

  • Juicy texture, not crumbly: The panade (breadcrumbs + milk) keeps the loaf tender and prevents dryness.
  • Big, cozy flavor: Worcestershire, thyme, and a little smoked paprika make it taste seasoned all the way through.
  • Glaze that actually earns its spot: Tangy ketchup, brown sugar, mustard, and vinegar bake into a glossy finish.
  • Better shape and better edges: Baking it on a sheet pan helps fat render off and the sides brown instead of steaming. A rack makes this even better.

Pairs Well With

  • A bowl of creamy garlic mashed potatoes with butter melting on top

    Creamy Garlic Mashed Potatoes

  • Green beans almondine in a skillet with toasted almonds and lemon zest

    Green Beans Almondine

  • Honey glazed carrots roasted until caramelized on a baking sheet

    Honey Glazed Carrots

  • Flaky buttermilk biscuits stacked in a basket lined with a kitchen towel

    Flaky Buttermilk Biscuits

Storage Tips

Cool it down fast: Let the meatloaf rest, then refrigerate within 2 hours.

Refrigerator

  • Store slices in an airtight container for 3 to 4 days.
  • Best move: keep extra glaze in a small container and add it when reheating.

Freezer

  • Wrap individual slices tightly, then place in a freezer bag. Freeze up to 3 months.
  • Thaw overnight in the fridge for the easiest reheat.

Reheating (no dry meatloaf allowed)

  • Oven: Place slices in a small baking dish, add a spoonful of water or broth, cover with foil, and heat at 325°F for 12 to 18 minutes.
  • Microwave: Cover and heat in 30 second bursts with a tiny splash of water. Add glaze at the end.
  • Skillet: Sear slices in a lightly oiled pan for crisp edges, then cover 1 to 2 minutes to warm through.

Common Questions

Should I use a loaf pan or a sheet pan?

I vote sheet pan for better browning and less greasy steaming. For even better drainage, set the loaf on a wire rack on top of the sheet pan. No rack? Shape the loaf on a foil-lined sheet and crimp up the foil edges a bit to create a little “moat” for the rendered fat. If you prefer a loaf pan, drain excess fat halfway through baking and be ready for softer sides.

What meat is best for traditional meatloaf?

A mix is king. 80/20 ground beef gives flavor and moisture, and pork adds tenderness. If you only want beef, stick with 80/20 and do not go super lean.

Why did my meatloaf fall apart?

Usually one of these: not enough binder (eggs or breadcrumbs), skipping the rest time, or cutting it hot. Let it rest 10 to 15 minutes before slicing so it can set.

How do I know it is done without drying it out?

Use an instant-read thermometer and make sure you hit the center of the loaf. Pull it at 160°F for a classic, safe finish. If you like it a touch juicier and you are comfortable with your thermometer accuracy, you can pull at 155 to 158°F and let carryover heat bring it home as it rests.

Does loaf size change cook time?

Yes. The recipe is written for a loaf around 9 by 5 inches. A thicker, taller loaf will take longer. Trust the thermometer over the clock.

Can I make it ahead?

Yes. Shape the loaf and mix the glaze up to 24 hours ahead. Refrigerate covered. Bake when ready, adding 5 to 10 minutes if it is going in cold.

What breadcrumbs should I use? Can I swap the milk?

Plain fine breadcrumbs give a classic, tight slice. Panko works too and makes it a little lighter. For the milk, you can use half-and-half or even broth in a pinch.

Meatloaf is one of those dishes that feels like a group project. Somebody chops, somebody mixes, somebody argues about ketchup. I started making it when I wanted something comforting but not boring, and I realized the secret was treating it like a real recipe, not an obligation. Sauté the aromatics. Season like you mean it. Glaze twice. Now it is my go-to when I want a dinner that makes the house smell like you have your life together, even if the sink is full of dishes.