Meatloaf

My grandmother made this meatloaf recipe for 50 years. It’s made with lean ground beef, which most online recipes will tell you is a mistake. In this case, the internet is wrong.

The moisture in this meatloaf doesn’t come from fat. Milk-soaked breadcrumbs hold the moisture that fat usually holds. Dijon and tomato paste give back the flavor lean beef can lack. The hot oven sets the crust before the center can dry. And a two coat glaze finishes the job.

A rectangular meatloaf, made from a classic meatloaf recipe, sits in a loaf pan on a wooden board, topped with a shiny ketchup glaze. In the background, there’s a bowl of ketchup and plates ready for serving.

Eight years of comments have answered most of the practical questions about this recipe. Here are the ones I get most often, with my answers.

Ingredient Notes

Ingredients for a Meatloaf recipe arranged on a counter, including ground beef, ketchup, brown sugar, milk, panko, Dijon mustard, Worcestershire sauce, eggs, onion, garlic, and tomato sauce.

I’ve been making this for years and answering questions on it since 2018. The same ingredient adjustments come up again and again. Most of them work, as long as you keep the structure of the recipe the same.

You can swap the milk or breadcrumbs, if needed, but you don’t want to reduce the overall amount or skip the step of soaking them. That’s what keeps the meatloaf from drying out. And it’s one of the main reasons why you can make this meatloaf with lean ground beef.

If you want even more flavor:

This recipe uses 2 lbs of ground beef, but you can swap 1 lb for ground pork or sweet Italian sausage for a richer result.
The onion is added raw here. If you prefer a milder flavor, you can sauté it first. Either way works.

If you want more glaze:

A lot of people double the glaze. It holds up without changing the bake and gives you a thicker layer on top.

If you’re missing an ingredient:

Breadcrumbs → quick oats works the same way
Milk → half-and-half, plant milk, or broth all work (don’t use less liquid)
Worcestershire → for 1 tablespoon Worcestershire, use 2 teaspoons soy sauce and 1 teaspoon vinegar (white or apple cider both work)
Eggs → 2 eggs, can be replaced with use 2 flax eggs: mix 2 tablespoons ground flaxseed with 6 tablespoons water. Let it thicken before adding.

If you’re using a different meat:

The ground beef can be replaced with ground turkey. Just add 2 tablespoons of olive oil so the meatloaf doesn’t dry out, and cook to an internal temperature of 165°F.

Using Stove Top Stuffing Instead of Bread Crumbs

Our reader, Julie, said that she has been making the Stove Top version for years. If that’s the one you want, I have a dedicated post for it.

Serving Suggestions

Serve slices of meatloaf alongside green beans and mashed potatoes or dinner rolls for a comforting and nostalgic meal.

For two more ways to enjoy this classic comfort food, try our crockpot meatloaf and muffin pan meatloaf. I’ve got plenty of comfort food dinner recipes you can browse whenever you’re in the mood for a reliable dinner you know will turn out perfectly.

How to Make This Ahead, Freeze It, and Reheat It

If you’re making this meatloaf ahead, mix and shape the loaf, cover it, and refrigerate for up to 24 hours. Add the glaze and bake when you’re ready.

To freeze it raw: wrap the shaped loaf tightly in plastic wrap and foil. Freeze for up to three months, then thaw it overnight in the fridge before baking.

To freeze it after baking: slice it first. Freeze the slices on a sheet pan, then transfer them to a freezer bag. This makes reheating easier.

For reheating: the oven is best for a whole loaf or thick slices. Cover with foil so it doesn’t dry out. A microwave works fine for a single thin slice.

Recipe Test: Last Updated Apr 2026

This recipe was originally published in 2018 and has been made consistently the same way since. Teresia, an independent recipe tester, retested it on March 13, 2026, using lean ground beef and following the recipe exactly as written.

What she confirmed during her recipe test:

The breadcrumb and milk mixture provides enough moisture to support lean ground beef without drying out.
The recipe does not need adjustments to hold together or stay moist.

Tester Comment: Teresia wrote in her notes that the meatloaf tasted exactly as it should, and she served it with our million dollar mac and cheese.

Conclusion: Done as written, this meatloaf recipe works every time.

The Best Meatloaf Recipe

5 from 158 votes

This meatloaf recipe is made of lean ground beef mixed with a savory combination of seasonings and topped off with a delicious homemade meatloaf sauce.

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings

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Ingredients

Meatloaf

2 eggs
1 cup bread crumbs
1 onion, chopped
2 pounds lean hamburger
½ cup milk
1 teaspoon salt
1 teaspoon pepper
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon tomato paste
2 teaspoons minced garlic
1 teaspoon garlic powder

Sauce

½ cup ketchup
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce

Instructions

Preheat oven to 400°F. Spray a large loaf pan with nonstick spray.
Place all of the meatloaf ingredients in a large bowl
Mix with spoons or hands until fully combined.
Shape into a loaf and place into a well-greased loaf pan
Combine the ingredients for the sauce in a small saucepan, bring to a boil and simmer for 2 to 3 minutes.
Pour half of the sauce over the meatloaf.
Place pan in the oven and bake for 30 minutes.
Remove from the oven and add the rest of the sauce. Then return to the oven and bake for another 45 minutes or until the internal temp reaches 160°F.
Remove from the oven and let it rest a bit before slicing.

Video

Notes

While messy, mixing the raw meatloaf mixture with your hands is the best way to make sure all the ingredients are well combined.
Do not overmix the meatloaf mixture. Overmixing will make the meatloaf dry and dense.
Letting the meatloaf rest is an important step. It makes the meatloaf easier to slice but also allows time to lock in the juices.

Nutrition

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Best Meatloaf FAQs

How do I make sure my meatloaf doesn’t turn out dry?

Dry meatloaf can be a result of overmixing. Only mix the meat until all the ingredients are combined. The other key to moist meatloaf is adding moisture at every step.

For best results, don’t skip adding any of the wet seasonings including the eggs, tomato paste, mustard, or Worcestershire. They add both flavor and texture, while also making the meat super juicy.

What ingredient keeps meatloaf from falling apart?

There are three components that help keep the meatloaf from falling apart. First, you will want to use ground beef with a high fat content as it helps to bind the ingredients together. Similarly, eggs also act as a binder. Finally, breadcrumbs or oatmeal will help absorb any excess moisture and hold the ingredients together.

Meatloaf Recipe

Ingredient Notes

Serving Suggestions