Some dinners just feel like home the moment they hit the table. This Meatloaf is one of those recipes. It is rich, tender, saucy, and exactly the kind of meal you make once and then keep coming back to when you want something reliable but still impressive.

What makes this one special is how every step is designed to protect moisture and flavour. No dry slices. No bland centre. Just a juicy meatloaf recipe with a glossy glaze, soft interior, and enough savoury depth to keep everyone sneaking seconds. If you have ever wondered how to make meatloaf that actually lives up to the hype, this is the one.

Bird's eye view of grilled meatloaf on a grill, with three slices cut off the end. - 1
  • What Makes This Meatloaf So Good
  • What Goes Into Meatloaf
  • Optional Add Ins and Smart Swaps
  • How To Make Meatloaf
  • Pro Tips From Someone Who Has Ruined Meatloaf Before
  • Recipe FAQ’s
  • Meatloaf Recipe

What Makes This Meatloaf So Good

This recipe is built to fix the most common meatloaf problems and turn them into strengths.

  • Moisture is locked in from the start : Bread soaked in milk creates a soft panade that keeps the meat tender instead of compacting into a dense loaf.
  • Flavour is layered, not dumped in : Sautéed onion and garlic, Parmesan, Worcestershire sauce, and mustard all work together to give depth without overpowering the beef.
  • The glaze actually matters : It is not just ketchup on top. The balance of sweetness and tang caramelises as it bakes, creating a sticky finish that seals in juices.
  • Simple technique, consistent results : The method focuses on gentle mixing and proper resting so you get clean slices that stay juicy every time.

What Goes Into Meatloaf

A labeled flatlay image of meatloaf ingredients in small, individual bowls arranged neatly on a light surface. Labels identify each ingredient: bread, milk, olive oil, shredded cheese, ground beef, onion, garlic, egg, parsley, salt, garlic powder, pepper, onion powder, black pepper, ketchup, cider vinegar, brown sugar, mustard, Worcestershire sauce, and tomato paste. - 2

This juicy meatloaf is made with everyday ingredients you probably already have in your kitchen. A few key additions take it from basic to absolutely irresistible.

  • Ground Beef: Use regular or lean mince for a flavorful base that stays moist and tender.
  • Bread and Milk: Soaked bread helps bind the meat while keeping the texture light and juicy.
  • Parmesan Cheese: Freshly shredded parmesan adds a rich, savory layer to the mix.
  • Tomato Paste and Worcestershire Sauce: These two bring umami and depth, giving the meatloaf its bold, comforting flavor.

Note : Please see recipe card at the bottom for a full list of ingredients with measurements.

Optional Add Ins and Smart Swaps

If you want to change things up without breaking the recipe, these work beautifully.

  • Minced Mushrooms: Finely chopped mushrooms add moisture and a savoury boost without changing the texture.
  • Beef and Pork Blend: Swapping half the beef for pork makes the meatloaf richer and slightly softer.
  • Fresh Herbs: Parsley, thyme, or oregano add freshness and lift the heavier flavours.

How To Make Meatloaf

Soaking the bread in milk in a large bowl, pressing it down gently to absorb the liquid. - 3
  1. Prep and Soak: Preheat oven to 400°F (200°C) and lightly grease a baking sheet. Soak the bread in milk in a large bowl, pressing it down gently to absorb the liquid.
Onion and garlic in a small pan. - 4
  1. Sauté Aromatics: Heat oil in a small pan over medium heat. Sauté onion until soft and translucent, then add garlic and cook for 30 seconds until fragrant.
Mashed bread, beef, parmesan, eggs, parsley, tomato paste, Worcestershire sauce, mustard, salt, pepper, and sautéed onion in a bowl. - 5
  1. Mix Meatloaf: Mash the soaked bread with a fork. Add in beef, parmesan, eggs, parsley, tomato paste, Worcestershire sauce, mustard, salt, pepper, and sautéed onion, mixing until just combined.
Formed meat mixture into a loaf shape on the prepared tray. - 6
  1. Shape and Glaze: Form the meat mixture into a loaf shape and place it on the prepared tray. Stir together glaze ingredients in a small bowl and spread half of the sauce over the top.
Brushing the meatloaf with the remaining glaze. - 7
  1. Bake and Glaze Again: Bake for 50 minutes, then brush on half of the remaining glaze. Return to the oven and bake for another 20 minutes until golden.
Close-up of the Meatloaf. - 8
  1. Rest and Serve: Let the meatloaf rest for 10 minutes before slicing. Serve with remaining glaze mixed with pan juices, alongside mashed potatoes or vegetables.

For the ultimate comfort meal, serve your meatloaf with creamy Mashed Potatoes —they’re perfect for soaking up the rich glaze and pan juices. If you’re craving something extra hearty, Tuscan Chicken Mac And Cheese brings bold, cheesy flavor in one easy pot.

Add a side of Easy Cheesy Garlic Bread for the finishing touch. It’s crisp, buttery, and ideal for scooping up every last bite.

Pro Tips From Someone Who Has Ruined Meatloaf Before

  • Mix gently and stop as soon as everything is combined. Overmixing makes meatloaf tough.
  • Let the onion mixture cool before adding it to the meat so it does not seize up.
  • Resting is not optional. Give it time so the juices stay inside the loaf instead of running onto the board.
  • Extra glaze on the side mixed with pan juices is never a bad idea.

Bake meatloaf at 400°F (200°C) for 50 minutes, then brush on more glaze and cook for another 20 minutes until sticky and caramelised. Let it rest for 10 minutes before slicing so the juices redistribute and the loaf stays intact. Tent it with foil to keep warm while resting.

Yes, you can freeze meatloaf before or after cooking. Freeze raw meatloaf tightly wrapped in plastic and foil, then defrost in the fridge for 18–24 hours before baking. Cooked meatloaf can also be frozen in slices and reheated when needed.

If your meatloaf crumbles, it may not have enough binding ingredients like eggs or soaked bread. Overmixing can also lead to a dry texture. Be sure to let it rest before slicing to help it hold together.

The BEST Meatloaf NOW ON VIDEO!

Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 9

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IngredientsUSMetric1x2x3x

Meatloaf:

  • ▢ 4 slices bread ripped up into 2-inch pieces
  • ▢ 1/2 cup milk
  • ▢ 1 tablespoon olive oil
  • ▢ 1 onion finely chopped
  • ▢ 4 cloves garlic minced
  • ▢ 2 pounds ground beef mince regular or lean
  • ▢ 1 cup shredded parmesan cheese please use fresh
  • ▢ 2 large eggs
  • ▢ ¼ cup parsley chopped
  • ▢ 3 level tablespoons tomato paste
  • ▢ 2 tablespoons Worcestershire sauce
  • ▢ 1 tablespoon Dijon mustard
  • ▢ 1 teaspoon salt
  • ▢ 1/2 teaspoon pepper

Glaze:

  • ▢ 3/4 cup ketchup Australian tomato sauce
  • ▢ 2 tablespoons tomato paste
  • ▢ 2 tablespoons light brown sugar packed
  • ▢ 4 tablespoons cider vinegar or white vinegar
  • ▢ 1 teaspoon Worcestershire sauce
  • ▢ 1 teaspoon garlic powder
  • ▢ 1/2 teaspoon cracked black pepper
  • ▢ 1 teaspoon onion powder

Instructions

  • Preheat oven to 400°F (or 200°C). Lightly grease a broiler pan (oven grill pan), or regular baking sheet.
  • In a large bowl, soak bread slices in the milk, pressing them down with your fingers. Allow to soak while sautéing the onion.
  • Heat the oil in a small pan over medium heat and sauté the onion until soft and translucent (about 5 minutes). Add the garlic and sauté for a further 30 seconds until fragrant. Set aside and allow to cool slightly.
  • Mash the soaked bread with a fork to break up large pieces. Add in the onion/garlic, beef, parmesan, eggs, parsley, tomato paste, Worcestershire sauce, mustard, salt and pepper. Mix with your hands until everything is just combined (try not to over-mix).
  • Scoop meat mixture into a loaf pan, pressing down lightly to form into a loaf shape. Turn out onto prepared tray.
  • In a smaller bowl, mix together all the ingredients for the glaze. Spread half of the sauce evenly over the top; reserve the renaming sauce for later.
  • Bake the meatloaf for 50 minutes, then spread half of the remaining sauce over the top. Return to the oven and bake for a further 20 minutes.
  • Allow to rest for 10 minutes before slicing. Mix any pan juices with the remaining sauce to serve!
  • Serve with creamy mashed potatoes /cauliflower and/or steamed vegetables.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Top view image of A fork slicing through a piece of meatloaf and mashed potato on a white plate. - 10

Meatloaf

Ingredients

Meatloaf:

  • 4 slices bread ripped up into 2-inch pieces
  • 1/2 cup milk
  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 4 cloves garlic minced
  • 2 pounds ground beef mince regular or lean
  • 1 cup shredded parmesan cheese please use fresh
  • 2 large eggs
  • ¼ cup parsley chopped
  • 3 level tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Glaze:

  • 3/4 cup ketchup Australian tomato sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons light brown sugar packed
  • 4 tablespoons cider vinegar or white vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cracked black pepper
  • 1 teaspoon onion powder

Instructions

  • Preheat oven to 400°F (or 200°C). Lightly grease a broiler pan (oven grill pan), or regular baking sheet.
  • In a large bowl, soak bread slices in the milk, pressing them down with your fingers. Allow to soak while sautéing the onion.
  • Heat the oil in a small pan over medium heat and sauté the onion until soft and translucent (about 5 minutes). Add the garlic and sauté for a further 30 seconds until fragrant. Set aside and allow to cool slightly.
  • Mash the soaked bread with a fork to break up large pieces. Add in the onion/garlic, beef, parmesan, eggs, parsley, tomato paste, Worcestershire sauce, mustard, salt and pepper. Mix with your hands until everything is just combined (try not to over-mix).
  • Scoop meat mixture into a loaf pan, pressing down lightly to form into a loaf shape. Turn out onto prepared tray.
  • In a smaller bowl, mix together all the ingredients for the glaze. Spread half of the sauce evenly over the top; reserve the renaming sauce for later.
  • Bake the meatloaf for 50 minutes, then spread half of the remaining sauce over the top. Return to the oven and bake for a further 20 minutes.
  • Allow to rest for 10 minutes before slicing. Mix any pan juices with the remaining sauce to serve!
  • Serve with creamy mashed potatoes /cauliflower and/or steamed vegetables.

Notes

Nutrition

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