Mom's Best Recipes
Recipe

Best Meatloaf

Juicy in the middle, crispy on the edges, and glazed like it means business. This is the weeknight-friendly meatloaf that still tastes like a Sunday dinner win.

Author By Matt Campbell
4.9
A sliced meatloaf with a glossy ketchup-brown sugar glaze and crisp browned edges on a sheet pan with a knife nearby
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Meatloaf has a reputation problem. It gets labeled as bland, mushy, or something you tolerate for nostalgia points. Not here. This is the Comforting Best Meatloaf Ever, built for people who want a tender, juicy center and those crispy, crunchy edges that make you hover near the pan “just to taste.”

My approach is simple and a little chaotic in the best way: we bake it freeform (no loaf pan swamp), we season it like we actually care, and we glaze it at the right time so it turns sticky, shiny, and deeply caramelized instead of scorched. You get cozy slices for dinner, and you also get next-day meatloaf sandwiches that might be even better.

A raw meatloaf shaped into a low mound on a parchment-lined baking sheet with glaze being brushed on top

Why It Works

  • Crispy and crunchy edges: Freeform loaf on a sheet pan means more surface area to brown, less steaming.
  • Moist, sliceable texture: A panade (breadcrumbs plus milk) keeps the inside tender without turning it into paste.
  • Big, balanced flavor: Worcestershire, garlic, onion, and a smart salt level so it tastes seasoned all the way through.
  • Glaze that actually glazes: Ketchup plus brown sugar plus vinegar gives you sweet, tangy, and sticky with a caramelized finish (without burning).
  • Low drama: Straightforward steps, forgiving timing, and easy swaps if your fridge is doing the bare minimum.

Pairs Well With

  • Creamy mashed potatoes with butter melted on top in a white bowl

    Classic Mashed Potatoes

  • Roasted green beans on a baking sheet with browned blistered spots

    Crispy Roasted Green Beans

  • Mac and cheese in a skillet with toasted breadcrumb topping

    Stovetop Mac and Cheese

  • Simple garden salad in a large bowl with cucumbers and tomatoes

    Quick House Salad

Storage Tips

How to Store Leftovers

  • Cool first: Let leftover slices cool to room temp for about 20 to 30 minutes, then refrigerate.
  • Refrigerator: Store in an airtight container for up to 4 days. I like to keep slices flat so they reheat evenly.
  • Freezer: Wrap individual slices in plastic wrap, then place in a freezer bag. Freeze up to 3 months.
  • Reheat: For best texture, warm slices in a 325°F oven (covered) for 10 to 15 minutes, then uncover for 2 to 3 minutes to wake the edges back up. Microwave works, but the oven brings back the vibe.
  • Bonus move: Pan-sear slices in a little butter or oil until the edges crisp. It is basically meatloaf level two.

Common Questions

Common Questions

Why not bake it in a loaf pan?

Loaf pans trap moisture and fat, which can make meatloaf steam and get soft around the edges. Baking it freeform on a sheet pan gives you more browning and that crisp edge payoff.

How do I keep meatloaf from falling apart?

You need three things: enough binders (eggs plus breadcrumbs), time to rest after baking, and not slicing too soon. Let it rest 10 to 15 minutes so the juices settle and the loaf firms up.

What meat blend is best?

My favorite is 80/20 ground beef plus a little pork for richness. All-beef works great too. If using turkey, add extra fat like olive oil and do not skip the panade.

Can I make it ahead?

Yes. Shape the loaf and mix the glaze up to 24 hours ahead. Cover and refrigerate. Bake when ready, adding a few extra minutes if it goes into the oven cold.

What internal temperature should meatloaf be?

For beef and pork, aim for 160°F in the center. For poultry blends, aim for 165°F. Use an instant-read thermometer if you have one.

How do I get the top extra crunchy without burning the glaze?

Two tricks: bake freeform, and glaze in the final stretch so the sugars caramelize instead of charring. Finish with a quick 2 to 4 minute broil if you want maximum gloss and crunch. Stay close. Glaze goes from shiny to “oops” fast under the broiler.

I used to think meatloaf was just what happened when you had ground beef and not much energy. Then I started chasing two things: a truly juicy slice and those crispy edges that make the end pieces the best pieces. The first time I baked it freeform on a sheet pan and held the glaze back until the end, I pulled it out and just stood there, listening to the little crackle of the edges cooling. That was the moment. Meatloaf can be cozy and exciting at the same time, and this one is my proof.