Recipe

Gourmet Meatloaf Recipe

Juicy, tender meatloaf with a balsamic-ketchup glaze, garlic-herb depth, and crisp edges that taste like you actually tried, even if it is just a weeknight.

By Matt Campbell

•

4.8

A thick slice of glossy glazed meatloaf on a white plate with mashed potatoes and green beans in the background

Jump to Recipe

Meatloaf has a reputation problem. We have all had a slice that tasted like it was made out of obligation, served with a squirt of ketchup and a sigh. This is not that meatloaf.

This gourmet-for-real version is all about big flavor with normal ingredients: a beef and pork blend for richness, sauteed onion and garlic so nothing tastes raw, a little Dijon for bite, Worcestershire for that savory bass note, and a balsamic-kissed glaze that turns sticky, glossy, and borderline addictive.

It is cozy, it is bold, and it delivers the two meatloaf goals that matter: juicy center and caramelized edges. Also, the leftovers make a sandwich that will make you pause mid-bite and rethink everything you ever said about meatloaf.

A mixing bowl with ground meat, sauteed onions, breadcrumbs, and herbs being gently folded together with a spatula

Why It Works

Moist, never mushy: A breadcrumb and milk panade plus eggs bind the loaf without turning it dense.
Flavor built in layers: Sauteed onion and garlic, Worcestershire, Dijon, smoked paprika, and a little Parmesan make it taste like you meant it.
Glaze with real personality: Ketchup for nostalgia, balsamic for depth, brown sugar for shine, and a pinch of heat to keep it interesting.
Better texture: Shaping on a sheet pan (or using a loaf pan with smart grease management) helps you get browning instead of steamed meat.

Pairs Well With

Storage Tips

How to Store Leftovers

Refrigerate: Cool meatloaf completely, then wrap tightly or store in an airtight container. Keeps well for 3 to 4 days.
Freeze: Slice first (future-you will be grateful), then freeze slices with parchment between them in a freezer bag. Best within 2 to 3 months.
Reheat: For the juiciest results, reheat slices in a covered skillet with a splash of water or broth over medium-low heat. Or microwave in 30 second bursts, covered, so it does not dry out.
Leftover move: Toasted bread, mayo, a warm slice of meatloaf, extra glaze, and a handful of arugula or pickles. It is messy in the best way.

Common Questions

What makes this meatloaf “gourmet”?

It is still classic and approachable, but it tastes more intentional: sauteed aromatics, a beef and pork blend, Parmesan and herbs for savory depth, and a glaze with balsamic and a touch of heat for a more complex finish.

Can I use only ground beef?

Yes. Go for 80 to 85 percent lean. If you use very lean beef, the loaf can dry out faster, so do not overbake and consider adding 1 extra tablespoon milk to the mix.

How do I keep meatloaf from falling apart?

Use the eggs, do not skip the breadcrumbs and milk, and let it rest 10 to 15 minutes after baking before slicing. Also, mix gently. Overmixing makes it tight and crumbly.

What internal temperature should meatloaf reach?

Cook to 160°F in the center (instant-read thermometer). Insert the thermometer into the thickest part of the loaf. Then rest. Carryover heat can raise the temperature a few degrees while the juices redistribute.

Can I make it ahead?

Yes. Mix and shape the loaf, cover, and refrigerate up to 24 hours. Add glaze right before baking, or glaze during the final bake window as written.

Can I freeze it?

Cooked: Yes, slice first and freeze with parchment between slices for easy reheat.

Uncooked: You can also freeze the shaped loaf. Wrap tightly in plastic wrap, then foil, and freeze up to 2 months. Thaw overnight in the fridge before baking, then bake as directed.

Any easy swaps for gluten or dairy?

Gluten-free: Use gluten-free panko or crushed gluten-free crackers.

Dairy-free: Swap the milk for unsweetened oat milk, and skip the Parmesan or use a dairy-free alternative.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (for sauteing onion and garlic)
Large mixing bowl
Measuring cups and spoons
Rimmed baking sheet or 9x5-inch loaf pan
Parchment paper or foil
Instant-read thermometer (highly recommended)
Small bowl and brush or spoon for glaze

I used to think meatloaf was a “make it because you are supposed to” dinner. Then I started treating it like a burger night that grew up: brown the aromatics, season like you mean it, and give it a sauce worth dragging bread through. The first time I brushed on this balsamic glaze and watched it turn glossy in the oven, I knew we were in new territory. Now it is one of my favorite feeds-a-crowd meals because it feels fancy enough for company, but it is still just meat, pantry stuff, and a little confidence.

Gourmet Meatloaf Recipe

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 25 minutes

Servings 6 to 8

Ingredients

Meatloaf

1 tablespoon olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
1 teaspoon smoked paprika
1 teaspoon dried thyme (or 1 tablespoon chopped fresh thyme)
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
3/4 cup panko breadcrumbs
1/2 cup whole milk (or 2 percent)
2 large eggs
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
1 tablespoon tomato paste
2 tablespoons chopped fresh parsley
1/4 cup finely grated Parmesan cheese
1 1/4 pounds ground beef (80 to 85 percent lean)
3/4 pound ground pork

Bold Glaze

1/2 cup ketchup
2 tablespoons balsamic vinegar
1 1/2 tablespoons brown sugar
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
Pinch of cayenne or black pepper (optional)

Instructions

Heat the oven. Preheat to 375°F. Line a rimmed baking sheet with parchment (or lightly oil a 9x5-inch loaf pan). If using a loaf pan, set it on a sheet tray to catch any overflow.
Saute the flavor base. Heat olive oil in a skillet over medium heat. Add onion and a pinch of salt. Cook 6 to 8 minutes until soft and lightly golden. Add garlic and cook 30 seconds. Stir in smoked paprika, thyme, pepper, and red pepper flakes. Remove from heat and let cool for 5 minutes.
Make the panade. In a large bowl, mix panko and milk. Let sit 2 minutes to soak. Whisk in eggs, Worcestershire, Dijon, and tomato paste until mostly smooth.
Combine gently. Add cooled onion mixture, parsley, and Parmesan to the bowl. Add ground beef and ground pork. Mix with your hands just until combined. Do not overwork it.
Shape. Form into a loaf about 9 inches long, about 4 inches wide, and roughly 2 inches tall on the baking sheet. If using a loaf pan, press mixture in lightly and evenly, do not pack it down.
Start baking. Bake for 25 minutes.
Mix the glaze. In a small bowl, stir together ketchup, balsamic, brown sugar, Dijon, Worcestershire, garlic powder, and cayenne (if using).
Glaze and finish. Spoon or brush about two-thirds of the glaze over the top. For a free-form loaf, brush a little down the sides too for better coverage. Bake 20 minutes, then add the remaining glaze and bake 10 more minutes, or until the center hits 160°F and the glaze is glossy and bubbling at the edges.
Rest, then slice. Let the meatloaf rest 10 to 15 minutes. Carryover heat will continue cooking it slightly. Slice thick, spoon any pan juices over the top, and serve.

Quick tip: If you want extra crisp edges, bake it free-form on a sheet pan. If you want the neatest slices, use a loaf pan, but carefully drain excess fat at the 25 minute mark if needed. Use oven mitts, tilt the pan slightly, and spoon off the grease into a heatproof bowl. Do not pour hot grease down the sink.

A meatloaf on a parchment-lined baking sheet being brushed with glossy glaze right before going back into the oven

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes