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Golden brown Homemade Meatloaf with ketchup glaze on a white platter.

Ultimate Homemade Meatloaf

This is the ultimate homemade meatloaf, delivering incredible moisture and flavor. It features a savory base of sautéed aromatics, a tender panade, and a tangy-sweet glaze that caramelizes into a perfect crust. It's a comforting classic that will become a weekly family favorite.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • 1 small green bell pepper, finely diced
  • 3 cloves garlic, minced
  • 2 large eggs
  • ⅔ cup whole milk
  • 2 cups fresh breadcrumbs
  • 2 pounds ground beef 85/15 blend recommended
  • ⅓ cup fresh parsley, finely chopped
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce

Equipment

  • Skillet
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Rimmed baking sheet
  • Parchment paper or aluminum foil
  • Instant-read thermometer

Method
 

  1. Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or foil.
  2. Heat olive oil in a skillet over medium heat. Add diced onion and bell pepper. Cook for 8-10 minutes until soft and starting to caramelize. Add minced garlic and cook for 1 more minute. Remove from heat and let cool completely.
  3. In a large bowl, whisk together the eggs and milk. Add the fresh breadcrumbs and stir. Let the mixture sit for 5 minutes to form a panade (a mushy paste).
  4. To the panade, add the cooled vegetable mixture, ground beef, parsley, 2 teaspoons Worcestershire sauce, thyme, salt, and black pepper.
  5. Using your hands, gently mix all ingredients together until just combined. Be careful not to over-mix.
  6. Transfer the meat mixture to the prepared baking sheet. Shape it into a 9x5-inch loaf, about 2 inches high.
  7. In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and 1 tablespoon Worcestershire sauce to make the glaze.
  8. Spread half of the glaze evenly over the top and sides of the meatloaf.
  9. Bake in the preheated oven for 45 minutes.
  10. Remove the meatloaf from the oven and carefully spread the remaining glaze over the top.
  11. Return the meatloaf to the oven and bake for an additional 20-25 minutes, or until the internal temperature reaches 160°F (71°C).
  12. Remove from the oven and let the meatloaf rest for 10-15 minutes before slicing and serving.

Notes

For best results, do not skip sautéing the vegetables, as raw veggies release too much water. Avoid over-mixing the meat to prevent a tough texture. Always use an instant-read thermometer to check for doneness. Let the meatloaf rest before slicing for neat portions. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. For variations, try adding ½ cup grated cheddar cheese, using a BBQ-bourbon glaze, or incorporating feta and olives for a Mediterranean twist.