Classic Meatloaf Recipe
Published November 1, 2024. This post may contain affiliate links. Please read my disclosure policy.
This easy meatloaf recipe is the ultimate comfort food. It uses few ingredients and is guaranteed to bring smiles to your table. To this day, this is still one of my wife’s all-time favorite dishes and is constantly made all year round.
Even though I’m a classically trained chef, I’m a comfort food cooker. I want to eat things like Wedding soup or boeuf bourguignon. These simple things can be consumed in large quantities and comfort the soul.
Meatloaf
Meatloaf is a simple recipe for ground beef bound together with vegetables and seasonings and baked. Many folks, myself included, like to add a glaze to the top before baking it, creating a salty-sweet-umami combination of flavors.
If you’re like me and weren’t a fan of meatloaf growing up, I believe this recipe will help you break through those torturous childhood dinner tables. Meatloaf is meant to be simple to prepare and highly flavorful. It can have several variations, but in its basic form, there are a few ingredients consisting of:
There are countless variations in meatloaf, including the ingredients that go into the mixture and different glazes or toppings. You could include some great things in it or on it, such as being wrapped in bacon, mushrooms, or cheese.
History of Meatloaf
Meatloaf has been around since the fifth century and is said to have been created in medieval Europe, where people combined minced meat with seasonings and cooked. It has been altered many times since its inception but didn’t gain popularity in America in the late 19th century.
It was meant to be an easy-to-make recipe and used chopped meat from any animal protein along with other vegetables or meals, like from corn, and cooked.
Ingredient and Substitutions
- Beef — You can use any ground beef with any lean-to-fat ratio. I personally prefer to use 90/10 since I occasionally use bacon.
- Bread – Any bread can be used for this recipe, including plain white bread or an artisan loaf.
- Onions — Red, yellow, white, or sweet onions may be used. In addition, whole garlic cloves are used.
- Peppers – You can use a red, yellow, orange, or bell pepper. Add some spice to the meatloaf with chiles like serranos, jalapeños, or habaneros.
- Eggs – Large eggs at room temperature or chilled will work. These are to help bind the meatloaf.
- Seasoning – Coarse salt and freshly cracked pepper were used.
- Ketchup — Any brand or homemade ketchup adds flavor to the glaze, which also helps it stick to the meatloaf.
- Sugar – Granulated, light, or brown sugar works for the glaze.
- Soy – I like to use a full-sodium shoyu, but a lower-sodium soy will work.
Meatloaf Glaze
You can put several different glazes on top, but I prefer a sweet, tangy glaze. It should complement the meatloaf, not overpower it, and provide a little acid to enhance the flavor of the beef. My simple breakdown of ingredients consists of:
- 1 Part Ketchup
- ½ Part Brown Sugar
- ¼ Part Soy Sauce
How to Make Meatloaf
Submerge the bread completely in water until it becomes soft and wet, about 5 minutes. I’ve also seen this done with milk, but I don’t see the benefit from a flavor standpoint.
Squeeze out as much liquid as possible before adding it to the bowl with the meat, vegetables, and seasonings.
Add the vegetables, ground beef, wet bread, eggs, Worcestershire, salt, and pepper to a large bowl and thoroughly mix until well combined.
Transfer the mixture between 2 non-stick sprayed 9×5 loaf pans and press down to compact.
Add on the glaze and bake in the oven.
Rest the meatloaf for 3-4 minutes before removing from the pan, slicing, and serving.
Try serving the meatloaf with mashed potatoes, green beans, or polenta.
Make-Ahead and Storage
Make-Ahead: You can make this up to 1 hour ahead of time. Wrap in foil and keep warm in the oven at 200°.
How to Store: Cool and cover in plastic for up to 4 days in the refrigerator. It will freeze well and be covered for up to 3 months. Thaw for 1 day in the refrigerator before reheating.
How to Reheat: Place your desired amount of meatloaf in a pan or on a tray with 2 tablespoons of water, cover with foil, and cook at 350° for 8-10 minutes or until hot. You can also heat in the microwave.
chef notes + tips
- This recipe makes enough for 2 loaves and will feed 6 people per loaf.
- You can swap the brown sugar for regular sugar or honey in the meatloaf glaze.
- Press the meatloaf into the loaf pans to compact it so that it does not fall apart when sliced after it is cooked.
- Make sure the meatloaf reads 165° internally using a thermometer before removing it from the oven. It’s okay if there’s a little pink in there; it’s like eating a medium-well hamburger.
- While most recipes call for breadcrumbs, I believe this leads to drying out the meatloaf. Breadcrumbs need to be reconstituted, and when mixed into the meatloaf, it will draw out the moisture from the eggs and ground beef, causing it to be dry.
- The secret to keeping it moist is to mix in water-soaked bread that is squeezed out and added to the beef, vegetables, and seasonings. I do this exact same process when making meatballs as well. My grandma used to call it “wet bread.”
- The size of the loaf of bread doesn’t matter. It will not affect the recipe if it’s a little bigger or smaller than the one I used. Please do your best to eyeball it. I used about 10-11 inches of a 16-inch loaf if you need specific details.
- I usually keep the bread submerged by a few plates.
More Comfort Food Recipes
Video
Country Style Meatloaf Recipe
Equipment
- loaf pan
Ingredients
For the Meatloaf:
- ¾ loaf of bread
- 1 seeded medium-diced red bell pepper
- 1 seeded medium-diced green bell pepper
- 1 peeled small-diced yellow onion
- 4 finely minced cloves of garlic
- 3 ½ pounds 90/10 ground beef
- 4 large eggs
- 1 ½ tablespoons Worcestershire sauce
- sea salt and pepper to taste
For the Glaze:
- ¾ cup ketchup
- 1/3 cup packed light brown sugar
- 2 tablespoons soy sauce
Instructions
- Preheat the oven to 375°.
- Add the bread to a pan and completely cover it in water and keep it submerged.
- Add the squeezed out wet bread to a large bowl along with the peppers, onions, garlic, ground beef, eggs, Worcestershire sauce, salt and pepper and mix thoroughly until completely combined.
- Divide the mixture between to 9×5 prepared loaf pans and pack it in tight. You can line one of the pans with bacon as I did in the video for extra flavor if you prefer.
- In a small bowl mix together the ketchup, brown sugar, and soy sauce until combined and add it to the top of the meatloaf and spread around to coat the top.
- Bake in the oven at 375° for 50-60 minutes or until cooked throughout and reads 165° internally.
- Rest for 3-4 minutes, slice, and serve.
This recipe looks similar to my mom’s recipe. I add 1 lb pork sausage to 2 lbs. Ground beef. Also add diced tomatoes to mixture with the onion and diced pepper also bread crumbs soaked in just enough milk to moisten. I live in the South we have sage in our breakfast sausage . The rest is like your recipe. I am going to add your glaze to my mom’s recipe. Thanks for sharing your recipes.
I really never liked meat loaf growing up except for the ketchup and brown sugar topping for my mom’s meat loaf. She broiled the topping for a few minutes to like caramelize the topping. I enjoyed meat loaf sandwiches the next day-of course with ketchup.
Past the instructions, past the substitutions, past the storage recommendations, past the slippers advertisements….Very different than your usual format.
This is the exact same format as every single recipe on my website.
Super Delicious Comfort Food at it’s finest. Meatloaf has to be one of America’s Best and Favorite Meals. I have always loved Meatloaf. I make sure to make extra for the delicious Meatloaf Sandwich the next day. They are to die for. This is a great recipe, easy to follow, and very tasty. Another Home Run Chef…
Thank you!!
Oh this was so gooood!! The day after was somehow even better? Wo thanks 🙏
Excellent!
EASY AND DELICIOUS. I CUT THE RECIPE IN 1/2. GIVE IT A TRY!
Thanks for giving it a shot!
Thank you for the bacon idea
My pleasure!
Love this recipe. Usually make it with beef and pork with small proportion of lamb too. Classic comfort food . Ty.
So good!
Usually when I make meatloaf I wrap it in parchment paper tightly twisting the ends and folding them under. This way it stays juicy and cooks in its own juices. If you haven’t tried this method you really need to. This is the only way I cook meatloaf since I tried this method.
Made it for the 1st time. Delicious! Super easy and my hubby love it!
Fantastic!
My husband said the best meatloaf he ever had. ! We loved the glaze!
fantastic!
The reconstituting of the bread was key step in the recipe, one that I had never heard of before. When using 90/10 ground beef this step is essential. I followed the recipe to the letter sans the green bell peppers. Served 10 guests at a recent get together and every one was pleased. I sent the recipe out to those who attended as per their request!
Best meat loaf ever. Thought I had a good recipe not even close. You will love it.
thanks for giving it a shot!!
Really good and moist. Love receiving your recipes and ideas. They all look so good and have tried a couple of them so far with great success! I’m looking forward to trying more of them. Thank you.
excellent!
The best meatloaf I have ever had.
Excellent!
Thank you tasty ChefBilly 😁😋
This was so perfect with creamy garlic mashed potatoes on a cold Wisconsin evening!
Absolutely perfect!
Thank you!
Chris
This is my go-to meatloaf recipe and I always use it. I make them in little disposable aluminum pans and freeze them. That way I can get one out when I am in the mood for meatloaf…easy peasy!!
I labeled your recipe”The Best One” and erased all my other meatloaf recipes from my computer!
I like having a chef for a “friend” and I never miss with one of your recipes. I check in with you every day. Please keep on doing this for us!!
The meatloaf was excellent! Loved the glaze,too! Thank you for your recipes’
I have it in the oven now…easy to prepare! The smell in the house tells me it’s going to taste delicious. Thank you in advance for another delicious recipe ❤️
Delicious and flavorful! We love meatloaf so I tired your recipe this week, It was fantastic!
can you half this without screwing it up?
Should be able to.
Thank you ChefBilly you are correct about most meat loafs thy have a tendency to be dry …Most wonderful to being able to do you recipe meat loaf 😁😋🤩the best
I love meatloaf and this is the way I remember it from childhood. Love the bell peppers and wet bread! Thank you!
Looks delicious!
Could you provide the appropriate weight of the bread? Different breads have different density.
Thank you so much.
click the us customary tab in the recipe card and select metric
Made this last night. I did swap out beef for ground turkey…. But using the bread kept it moist and the ingredients made it very tasty.
Made this several times now and it gets better every time. This time I soaked the Italian bread in milk for more flavor. Also mixed the sauce with the meat and also wrapped in bacon. Best ever.
OMIGOSH! I used my oats meatloaf for years; moist, tasty, but after trying this recipe, there’s no going back! The “ wet bread” which I’d never heard of before truly makes a difference. The topping such a small but delicious tweak to plain ketchup, yum! This recipe is so good that my boyfriend requested it for his birthday dinner that I offered to make whatever his heart (tummy) desired …. Perfect comfort food! Thank you, Chef!
Glad you enjoyed!
My grandma and mom used milk instead of water for the bread soak.
I made this meatloaf recipe yesterday for dinner with my family and I loved it! Thank you Chef Billy I served it with your Mash Potatoes and Roll Delicious!!
appreciate you trying this!
Best meatloaf I have every made. Delicious, wonderful leftovers.
The very best meatloaf I’ve ever made. My 30 year old granddaughter said, “I dont know why I would never eat meatloaf, it’s delicious “.
amazing!
I was skeptical, this was the best meat loaf ! Thank you for your knowledge.
excellent!
Excellent ! Thank you for sharing this meat loaf !
my pleasure!
soaking bread perfect for meatloaf and your meatball recipes excellent thank you Chef
so good!!
Loved it! Best meatloaf recipe I’ve ever made. I always make 2 because my family of 5 love meatloaf. Moist and flavorful in every bite.
love it!
Love this recipe. Easy to prepare using basic ingredients that I have in my pantry.
Family loved it, moist and delicious, 😋
Thank you for sharing Chef.
my pleasure!
I am not a meatloaf fan, but I made this and everyone, including me, loved it. Thanks!
amazing!
My wife loved the moistness of this meatloaf, I added bacon to the top and I may cook and incorporate into the loaf next time. Great flavor and loved the wet bread trick.
fantastic!
Made this and my wife loved how moist it is. Will make again.
love it!
This sounds delish….what would you recommend as a substitute for bell peppers? I’m not able to eat them – thanks!
just skip it.
can I use 1/2 ground chicken and 1/2 ground beef?
Is there a reason you wouldn’t be able to?
This recipe is packed with flavor and it is never dry. The results are always consistent, and who doesn’t love a recipe that has quality control? Also, I love that it makes 2 loaves. I usually prepare one wrapped in bacon and one not wrapped, and I freeze the unwrapped one to have on hand for a fast dinner.
Like your banana bread recipe, I call this recipe a “2fer.” I get two for putting in the effort of only preparing one.
Thank you.
thanks for giving it a shot!!
Easy‼️quick‼️ and tastes so delicious . Busy moms, this is a go to for a dinner you can make. Cut up ingredients , molded into loaf this morning, refrigerated til ready to put in oven! The best!
excellent!
I can not wait to wrap my lips around that whole meatloaf.
Love Billys food always so tasteful and delicious 😋
Appreciate it.
This is the best meatloaf I have ever made! The entire family loved it.
thank you so kindly!!
Can I make this the night before, and leave uncooked in the fridge for 12 hours?
without testing that way, I’m not 100% sure.
Great recipe! My husband gets requests to make it again when he serves it. He likes to experiment with recipes so he used chicken broth in place of water to wet the bread. We LOVE the glaze. We like it so much he uses it to make sloppy Joes!
love it!
This meatloaf was so good, my husband took leftovers to work for himself AND his coworker 😅
Wow!!
Delicious. I didn’t make the glaze though. I prefer brown gravy.
That’ll still work!
I love a good meatloaf and have never been able to make a good recipie. This is so delicious and I make it all the time.
so good!!
This was a moist tasty meatloaf that everyone liked. The glaze was perfect . The wet bread worked!!! This recipe is a keeper!! Grat sandwiches the next day.
Awesome!
I love everything I’ve tried from chef Billy’s recipes. I made this for my husband the other night. I couldn’t get him to quit eating it lol! It was so delicious! I’d definitely make this one again!
thanks for making it!
This is my go to recipe for meatloaf. It is soft and so flavorful.
Absolutely moist and delicious. I used a food processor for the onions, pepper, carrot, celery and garlic like in your other meatloaf recipe and it turned out fantastic. It’s the best meatloaf ever and like you said it tastes nothing like the awful meatloaf we got as kids. 👍
I made both. Enjoy both equally.
Big hit with the garlic mash potatoes!
I precisely wanted to thank you so much once more. I’m not certain the things that I could possibly have followed in the absence of those opinions discussed by you over this area. Completely was a very frustrating case in my opinion, however , considering the expert form you handled it forced me to leap with fulfillment. I’m just thankful for your help and in addition hope that you really know what a great job you were providing teaching other individuals all through your blog post. Probably you haven’t encountered any of us.
This recipe is amazing. I made this recipe and made both meatloaves, the bacon for my kids, and the glazed one for me for meatmeatloaf sandwiches. It was a big hit! Being cat parents, they shared a bite and got 5 paws up.! This has become our new must have meatloaf recipe. Thank you Chef Billy for new and exciting recipes.
I truly can’t say enough amazing things about you. Your recipes are clean, easy to follow & fool proof. You make cooking fun. Thank you for all you do & continue to shine & elevate. You’re right on the money & home cooks like myself really appreciate your generosity.
Do you use 3/4 of a 16oz loaf?
1/2 to 3/4
Thank you for an easy and so tasty recipe. My husband has always loved meatloaf. He and I both agree that in our 41 years of marriage this is the best meatloaf I have ever made.
Thank you for this and many delicious recipes. We loved it and I just came back to check the reheating instructions 😄God bless you
Have this in the oven right now and it smells so good! Thanks for the awesome recipe- you make them so simple to follow!
This made the best meatloaf sandwiches! Yum. Even ate them for breakfast.
I love watching your video’s chef Parisi! You are my go to person for any recipe I want to make. You are easy to follow, with not a zillion ingredients’ to make almost anything. Thank you so much for your continued great dishes, and many blessings to you and yours.
Hands down the most flavorful and moist meatloaf I’ve ever made. Hesitantly I added the red sauce (mom never did) it was sweet but not to much. This will be my go to recipe. Used leftovers in a meatloaf sandwich. Perfect during winter. Thanks!
I am from India andnot very used to cooking beef but I followed your recipe for a meat loaf which worked really well and as for the beef stir fry, it was a great success and I have made it numerous times since then. Thank you so much
I think you meant to say bread soaked in milk.
Definitely not, I meant water.
You are such a good teacher! Your explanations are simple and your recipes very nicely presented. THANK YOU
Thank you so much, appreciate that.
I made this recipe, and it was delicious. For the first time ever, my meatloaf didn’t fall apart. I did make one small change — I added some chipotle peppers in adobo sauce to the glaze, so it was sweet and spicy. Thanks, Chef!
I can hardly wait to try your meatloaf recipe! It looks so delicious!