Best Meatloaf Ever
Here’s my family's all-time favorite recipe for meatloaf. It’s the one that made the house smell great, paired perfectly with mashed potatoes, and always had us hoping for leftovers the next day.
Servings: 6
Calories: 494kcal
Cost: $9–$11
Ingredients
For the Meatloaf
- 2 large eggs
- ⅔ cup milk whole or 2%
- 2 teaspoons salt
- ¼ teaspoon ground black pepper
- 3 slices dry bread crumbled finely (or about 1 cup breadcrumbs, crushed crackers, or rolled oats)
- 1½ pounds ground beef 80/20 for best texture and flavor
- 1 small onion finely chopped (or grated for a smoother texture)
- ½ cup shredded carrot extra fine (blend for picky eaters)
- 1 cup shredded Cheddar cheese mild or sharp
For the Glaze
- ¼ cup brown sugar
- ¼ cup ketchup
- 1 tablespoon prepared yellow mustard
Instructions
- Preheat oven to 350°F. Grease or line a 9x5-inch loaf pan for easy cleanup.
- Combine wet ingredients. In a large bowl, whisk together eggs, milk, salt, and pepper until well mixed.
- Add the binder. Stir in the crumbled bread and let it soak for a minute to absorb the liquid. This keeps the loaf tender.
- Mix in the good stuff. Add the ground beef, onion, carrot, and Cheddar. Mix gently with a fork or clean hands until just combined. Don’t overwork it or the loaf can become dense.
- Shape and pan. Press the mixture evenly into the prepared loaf pan. For crispier edges, form it into a loaf on a parchment-lined baking sheet instead.
- Make the glaze. In a small bowl, mix the brown sugar, ketchup, and mustard until smooth. Spread evenly over the top of the meatloaf.
- Bake for about 60 minutes, or until the center reaches 160°F.
- Rest before slicing. Let it stand 5–10 minutes so the juices redistribute. This keeps your slices moist and tidy.
Notes
Make-Ahead Tip: You can assemble the loaf up to 24 hours ahead and refrigerate it, covered. Add 10–15 minutes of bake time if it’s cold when going into the oven.
Freezer Option: Wrap the unbaked loaf tightly in plastic and foil; freeze for up to 3 months. Thaw overnight in the fridge before baking.
Dietary Swaps:
- Gluten-free: Use GF bread, oats, or crushed rice crackers.
- Dairy-free: Swap milk for unsweetened oat or almond milk, and use plant-based cheese or skip the cheddar.
- Lighter version: Use half ground turkey and half beef for a leaner option without losing flavor.
Nutrition
Calories: 494kcal | Carbohydrates: 23g | Protein: 28g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 1194mg | Potassium: 502mg | Fiber: 1g | Sugar: 14g | Vitamin A: 2148IU | Vitamin C: 2mg | Calcium: 241mg | Iron: 3mg
