Moist Meatloaf Recipe

This really is the BEST Moist Meatloaf Recipe out there! It has never received less than a 5-star rating and receives RAVE reviews from everyone who tries it. Moist and delicious, this easy-to-make meatloaf with sweet ketchup glaze will leave you wanting more. Delicious served with cream cheese mashed potatoes and maple glazed carrots.

Why You’ll Love This Moist Meatloaf Recipe

You’re ten simple ingredients away from making the best meatloaf ever! This is a classic recipe that is easy to follow and the sweet ketchup glaze is quite literally the icing on the top. If you’re hesitant about cooking or have never made meatloaf before, worry not! Read through this post to get all my tips and tricks for a delicious meal. Pay special attention to my milk and bread crumbs tip because THAT is the KEY to this tender meatloaf.

Ingredient Notes

A few simple ingredients come together to give this meatloaf its tender texture and classic savory flavor.

• Ground Beef: 80/20 works well here because the extra fat helps keep the meatloaf moist and tender.
• Bread Crumbs: They help hold everything together while keeping the texture soft instead of dense.
• Eggs: These act as a binder, helping the loaf hold its shape when sliced.
• Whole Milk: It adds moisture and helps keep each slice soft and tender.
• Olive Oil: This helps soften the aromatics before they’re mixed into the meat.
• Yellow Onion: Sautéing it first brings out a sweeter, softer flavor and keeps the texture from being too sharp.
• Onion + Garlic Powder: These add an extra layer of savory flavor throughout.
• Italian Seasoning: A simple blend of dried herbs gives the meatloaf a familiar, herby flavor.
• Ketchup: It adds a little sweetness and tang while helping keep the mixture moist.
• Worcestershire Sauce: Just a splash adds a deeper, savory flavor that makes the whole meatloaf taste more flavorful.
• Fresh Parsley: It adds a fresh flavor and a little color to the mixture.
• Brown Sugar + Ketchup Glaze: The combination creates a sweet, tangy topping that gets nicely caramelized as it bakes.

What Can I Put on Top of Meatloaf Instead of Ketchup? I kept things easy by glazing this meatloaf recipe with a combination of ketchup and brown sugar. If you don’t like ketchup or for whatever reason don’t want to use ketchup as a glaze, here are a few other options: BBQ sauce, Grated Cheddar Cheese, Marinara Sauce (for an Italian meatloaf), Salsa (for a Mexican inspired meatloaf), Strips of Bacon or Cream of Mushroom Soup.

How to Make this Moist Meatloaf Recipe

Here is my ultimate guide on how to make this easy moist meatloaf recipe. For full recipe details, including ingredients measurements, see the printable recipe card down below.

Step 1: Preheat + Prep

Preheat the oven to 350°F. Line a half sheet pan with heavy-duty aluminum foil, then lightly spray it with nonstick cooking spray. Set the pan aside while you prepare the meatloaf mixture.

Step 2: Sauté the Onions

Heat olive oil in a large skillet over medium heat. Add the chopped yellow onion and sauté for about 10 minutes, stirring occasionally, until the onions are tender and nicely browned. This extra step gives them a sweeter, deeper flavor than adding them raw. Once they’re ready, transfer the onions to a large mixing bowl.

Step 3: Make the Meatloaf Mixture

Add the ground beef, bread crumbs, eggs, milk, salt, black pepper, onion powder, garlic powder, Italian seasoning, half of the ketchup, Worcestershire sauce, and fresh parsley to the bowl with the cooked onions.

Mix everything together with your hands or a large spoon until the ingredients are evenly distributed and just combined. Try not to overmix, since working the meat too much can make the finished meatloaf dense.

Step 4: Shape the Meatloaf

Form the mixture into a long log on the prepared baking sheet, filling the pan lengthwise, and flatten the top.

Step 5: Make the Glaze

Add the brown sugar and remaining ketchup to a small bowl. Whisk them together until smooth and well combined. The mixture should be thick enough to spread easily over the top of the meatloaf.

Step 6: Glaze + Bake

Spread the glaze evenly over the top of the meatloaf, then cover loosely with foil. Bake at 350°F for 45 minutes to 1 hour, or until the center reaches at least 160°F. For a more caramelized top, remove the foil during the last 15–20 minutes of baking.

Pro Tip: The general rule of thumb here is to cook a meatloaf 30 minutes per pound of beef. Cooking times will vary because no two ovens are alike. Plus the thinner and flatter you make your loaf the quicker it will cook. I baked mine for about an hour, you may need more time. Use an instant read meat thermometer to check for doneness. Over baking can dry it out though, so be careful.

Step 7: Rest + Serve

Let the meatloaf rest, lightly covered with foil, for 10–15 minutes before slicing. Top with more chopped fresh parsley, if desired, and serve.

The Secret to Moist Meatloaf

There are a number of things that I do to keep a meatloaf moist, tender and delicious! Here are the basics:

• Fat Content. Using a ground beef that has a slightly higher fat content can definitely help keep your meatloaf moist and tender. A lean or extra lean ground beef (like 90/10 or 93/7) makes a tough meatloaf because it lacks the fat. Try to aim for 80/20.
• Add Sautéed Veggies. I like sautéing some onions in olive oil until they are brown and adding this to the meat mixture. This not only adds flavor but extra moisture to keep your meatloaf tender and juicy.
• Add Milk. I know this seems like a weird ingredient, but milk makes a huge difference! Milk adds moisture and it helps keeps the meat tender. Try to use whole or 2% milk where you can. Of course 1% or skim milk works just fine! A nondairy substitute would also work in place of the milk as well.
• Use Breadcrumbs. Seasoned breadcrumbs add another layer of flavor and act sort of like a ‘filler’. But it has an important job! Breadcrumbs absorb the milk as well as the fat from the meat as it cooks, helping to lock in moisture, keeping your meatloaf delicious.
• Do NOT Overmix. To avoid a dense meatloaf, combine the ingredients JUST until incorporated.
• Season the Meat Well. This recipe makes a large meatloaf, so it needs plenty of salt and pepper. At least a tablespoon of each. Also, Worcestershire adds depth of flavor, so don’t forget it!
• Add a Glaze. Whether you brush on a homemade glaze or use plain old ketchup, this adds a sweet flavor which compliments the savory meatloaf and yes, you guessed it, helps hold moisture in.
• Cover the Meatloaf When Baking. Again, retaining moisture is the name of the game, so while this moist meatloaf recipe is in the oven, be sure to cover it with foil. In the last 15 minutes, feel free to remove to get that glaze nice and sticky. Yum!

What to Serve with Moist Meatloaf

This Meatloaf recipe deserves to be served with the best side dishes. So I’ve rounded up a few that go perfectly with meatloaf.

• Mashed Potatoes – for a hearty comforting meal pair with mashed potatoes.
• Roasted Cauliflower – this is on the lighter side but is packed full of flavor.
• Vegetable Rice Pilaf – basically flavored rice with vegetables, for a healthy balanced meal.
• Classic Coleslaw with Homemade Coleslaw Dressing – you can’t go wrong with this amazing coleslaw recipe.
• 25+ side dishes to serve with meatloaf

I know you’ll quickly see why this recipe has become a family favorite! Add it to your regular meal rotation and give it a try soon. The printable recipe card is below. Have a great day, friends!

Tools You’ll Need

You only need a few basic kitchen tools to make this meatloaf.

• Half Sheet Pan: Gives the meatloaf plenty of room to spread into a long, even shape so it cooks more evenly.
• Large Skillet: Makes it easy to sauté the onions until soft and browned before adding them to the meat mixture.
• Instant-Read Thermometer: Takes the guesswork out of checking the center and helps prevent overbaking.

Variations

• Try ground turkey: Swap half of the ground beef for ground turkey for a slightly lighter meatloaf while still keeping plenty of flavor.
• Add shredded cheddar: Mix shredded cheddar into the meat mixture for a richer, cheesy center.
• Use panko breadcrumbs: Panko can give the meatloaf a slightly softer, lighter texture.
• Add Dijon to the glaze: Stir a little Dijon mustard into the ketchup and brown sugar glaze for a tangier finish.

More Recipes to Try

• Salisbury Steak
• Turkey Salisbury Steak
• Turkey Meatloaf Florentine
• Thanksgiving Turkey Meatloaf
• Hamburger Soup

Storage & Reheating

Leftovers: Store leftover meatloaf in an airtight container or wrap it tightly and refrigerate for up to 4 days.

Freezing: Freeze leftover meatloaf in individual slices or as a whole loaf, wrapped tightly in foil and placed in a freezer-safe bag. Thaw overnight in the refrigerator before reheating.

Reheating: Thaw overnight in the refrigerator before reheating. Warm at 350°F until the center reaches 160°F. For individual slices, the microwave works well for a quick option, but avoid overheating to keep the meatloaf from drying out.

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.