Best Meatloaf Recipe Ever (Moist, Flavor-Packed, Perfect Crust)

You’ve been told a lot of things about meatloaf—and most of them lead to a dry, bland brick. This Best Meatloaf Recipe Ever fixes that for good with a rich meat blend, a silky panade for moisture, and a glossy, smoky glaze. If you’re curious about store-bought blends, read whether meatloaf mix is worth it before you shop.

Why You’ll Love It

• Moist, never dry: A milk-and-bread panade swells inside the loaf, keeping every bite juicy.
• Big, beefy flavor: The 1 lb chuck + ½ lb pork combo delivers savory depth and ideal fat for tenderness.
• Crackly glaze: A tangy, smoky finish that caramelizes—no flat ketchup top here.
• Sheet-pan method: Bakes free-form for maximum browned edges and a perfect crust.

Ingredients

Gather these. This is the blueprint for a moist meatloaf with serious flavor.

• 1 tbsp olive oil (for sautéing)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup whole milk
• 2 slices white bread, crusts removed, torn (or ¾ cup panko)
• 1.5 lbs ground meat blend (1 lb 80/20 chuck + ½ lb ground pork)
• 2 large eggs
• 2 tbsp Worcestershire sauce
• ⅓ cup fresh parsley, chopped
• 1 tsp kosher salt
• ½ tsp black pepper

For the Glaze

• ½ cup ketchup
• 2 tbsp brown sugar
• 2 tbsp apple cider vinegar
• 1 tsp smoked paprika

Instructions

1. Preheat oven to 350°F. Line a sheet pan with parchment for easy cleanup.
2. Warm the olive oil in a skillet over medium heat. Sauté onion and garlic until soft and translucent, 5–7 minutes. Cool completely so they don’t scramble the eggs.
3. Make the panade: In a large bowl, mash the milk and bread into a smooth paste. This is your moisture insurance.
4. Add the ground beef and pork, cooled onion/garlic, eggs, Worcestershire, parsley, salt, and pepper. Mix gently by hand just until combined—overmixing makes meatloaf tough.
5. Shape into a tight 9×5-inch loaf on the prepared sheet pan. A loaf pan steams; we want browned edges and a crust.
6. Whisk the glaze ingredients. Brush half the glaze over the loaf.
7. Bake 45 minutes. Brush on the remaining glaze. Bake another 15–20 minutes, until the internal temp reaches 160°F.
8. Rest 10 minutes so the juices settle. Slice with a sharp knife and serve.

Tips & Variations

• Don’t go lean: Skip 93/7 beef. 80/20 gives tenderness and flavor.
• Sheet pan = crust: More exposed surface means more caramelization. For cozy sides, try this creamy tomato basil soup or a zippy Italian pasta salad.
• Spicy glaze: Whisk in 1 tbsp sriracha or a dash of hot sauce.
• Smoke-kissed dinner: If you love that backyard vibe, pair it with smoked mac & cheese for a full-on comfort plate.

Substitutions

• No pork? Use all beef, but keep it 80/20 for moisture.
• Gluten-free: Swap in gluten-free breadcrumbs or crushed gluten-free crackers for the panade.
• Dairy-free: Use unsweetened oat or almond milk.
• Herb swap: Try chives or basil if parsley’s not handy.

Serving Suggestions

This sheet pan meatloaf shines with simple sides—buttered green beans, mashed potatoes, or a crisp salad. For a no-fuss starter, set out crispy roasted chickpeas. For a cozy bowl pairing, ladle creamy potato soup alongside.

Storage & Reheating

• Fridge: Cool completely. Wrap slices or store airtight for 3–4 days.
• Freeze: Wrap individual slices, then bag for up to 2 months.
• Reheat: 300°F oven (or air fryer) for 10–15 minutes. The microwave is a last resort if you care about texture.

FAQs

More to Try

• Smoky Beef & Bean Chili
• Classic Beef Stew
• White Chicken Chili
• Cheesy 30-Minute Lasagna Soup
• Crispy Baked Salmon

Conclusion

This Best Meatloaf Recipe Ever is juicy, savory, and glazed to a crackly shine. With a gentle mix, a trusty panade, and that sheet-pan bake, you’ll get tender slices and a caramelized crust every single time. Make it once and you’ll compare every other loaf to this one.

Best Meatloaf Recipe Ever (Moist, Flavor-Packed, Perfect Crust)

---

• Author: Sarah
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

This Best Meatloaf Recipe Ever is juicy, savory, and glazed to a crackly shine. With a gentle mix, a trusty panade, and that sheet-pan bake, you’ll get tender slices and a caramelized crust every single time.

---

Ingredients

Scale 1x2x3x

• 1 tbsp olive oil (for sautéing)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup whole milk
• 2 slices white bread, crusts removed, torn (or ¾ cup panko)
• 1.5 lbs ground meat blend (1 lb 80/20 chuck + ½ lb ground pork)
• 2 large eggs
• 2 tbsp Worcestershire sauce
• ⅓ cup fresh parsley, chopped
• 1 tsp kosher salt
• ½ tsp black pepper
• For the Glaze
• ½ cup ketchup
• 2 tbsp brown sugar
• 2 tbsp apple cider vinegar
• 1 tsp smoked paprika

---

Instructions

1. Preheat oven to 350°F. Line a sheet pan with parchment for easy cleanup.
2. Warm the olive oil in a skillet over medium heat. Sauté onion and garlic until soft and translucent, 5–7 minutes. Cool completely so they don’t scramble the eggs.
3. Make the panade: In a large bowl, mash the milk and bread into a smooth paste.
4. Add the ground beef and pork, cooled onion/garlic, eggs, Worcestershire, parsley, salt, and pepper. Mix gently by hand just until combined.
5. Shape into a tight 9×5-inch loaf on the prepared sheet pan.
6. Whisk the glaze ingredients. Brush half the glaze over the loaf.
7. Bake 45 minutes. Brush on the remaining glaze. Bake another 15–20 minutes, until the internal temp reaches 160°F.
8. Rest 10 minutes so the juices settle. Slice with a sharp knife and serve.

Notes

Don’t go lean—80/20 beef gives tenderness and flavor. Sheet pan gives more crust. Add sriracha for a spicy glaze twist or pair with smoked mac & cheese for a cozy dinner.

• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Category: Main Dish
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 410
• Sugar: 6g
• Sodium: 720mg
• Fat: 26g
• Saturated Fat: 9g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 1g
• Protein: 27g
• Cholesterol: 115mg

Keywords: meatloaf, best meatloaf, beef and pork, glaze, sheet pan