Are you searching for that perfect, elusive, truly classic meatloaf recipe? The kind that’s unbelievably moist and tender on the inside, packed with deep, savory flavor, and topped with a sweet and tangy glaze that gets beautifully dark and caramelized in the oven? Your search is over. This is the ultimate guide to a foolproof, perfect meatloaf that will bring the whole family running to the dinner table.
This isn’t just any meatloaf; it’s a recipe designed for perfect results. We’ll show you the genius trick of using a finely chopped vegetable purée to guarantee a super moist meatloaf every time. Then, we’ll top it with a zesty, four-ingredient glaze that is the perfect, addictive counterpoint to the rich, savory meat. Get ready to master the king of all comfort foods.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Comfort Food, Perfected
What makes this Classic Meatloaf recipe the “best ever” is its brilliant technique for ensuring a moist, flavorful result while keeping the process incredibly simple. By pulsing the vegetables in a food processor, we create a “flavor paste” that melts into the meat, adding incredible moisture and depth without any chunky, undercooked bits. The sweet and tangy glaze, added partway through baking, creates a beautiful, caramelized crust. It’s a nostalgic, crowd-pleasing dinner that is a true home run.
| Metric | Time / Level |
| Total Time | 1 hour 45 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 8-10 |
The Essential Ingredients for a Perfect Meatloaf
This recipe uses a handful of simple, classic ingredients to create a meal with deep, comforting flavor.
- The Meat (Ground Chuck): For the juiciest, most flavorful meatloaf, it is crucial to use a ground beef with a good amount of fat. Ground chuck, which is typically an 80/20 blend (80% lean, 20% fat), is the perfect choice. The fat will render during the long baking time, basting the meat from the inside and keeping it incredibly moist and tender.
- The “Secret Weapon” Vegetable Purée: The key to a super moist meatloaf! We use a food processor to finely chop a classic mirepoix of carrot, celery, and onion, plus red bell pepper, mushrooms, and garlic. This creates a paste that adds layers of savory flavor and, most importantly, a ton of moisture that keeps the meatloaf from drying out.
- The Binders (Bread Crumbs & Egg): This classic duo is essential for the perfect texture. The egg helps to bind the ingredients together, while the plain bread crumbs, when mixed with the moisture from the egg and vegetables, form a “panade.” This simple paste keeps the meat proteins from becoming tough, guaranteeing a tender, not dense, final texture.
- The Sweet and Tangy Glaze: This simple, four-ingredient glaze is what takes this meatloaf over the top.
- Ketchup & Brown Sugar: Provide the classic sweet and tangy tomato base that caramelizes beautifully in the oven.
- Dijon Mustard & Sriracha: Add a modern, zesty kick. The Dijon provides a sharp tang, while a touch of Sriracha adds a mild, garlicky heat that perfectly balances the sweetness.
Step-by-Step to the Best Meatloaf of Your Life
Follow these simple, detailed steps to create a truly perfect, classic, and comforting meal.
Step 1: Prepare the “Secret Weapon” Vegetable Purée
First, preheat your oven to 325°F (165°C). Line a baking dish or a rimmed baking sheet with a piece of lightly greased aluminum foil.
In the bowl of a food processor, add the coarsely chopped carrot, celery, onion, red bell pepper, mushrooms, and garlic. Pulse the mixture until the vegetables are very finely chopped, almost to a purée-like consistency.
Transfer this vegetable mixture to a large mixing bowl.
Step 2: Gently Mix and Shape the Meatloaf
To the large bowl with the vegetables, add the ground chuck, Worcestershire sauce, beaten egg, Italian herbs, salt, black pepper, and cayenne pepper.
Mix gently with a wooden spoon or your hands until the ingredients are just beginning to combine.
Sprinkle in the 1 cup of plain bread crumbs. Continue to mix gently with your fingertips only until the ingredients are just combined.
Crucial Pro Tip: The number one rule for a tender meatloaf is do not overmix! Overworking the ground meat will make it tough and dense. Mix only until you can no longer see streaks of the separate ingredients.
Turn the meat mixture out onto your prepared baking pan. Gently shape the mixture into a freeform loaf, about 4 inches high by 6 inches across.
Step 3: The First Bake
Place the meatloaf in the preheated oven and bake just until the outside is hot and has started to set, about 15 minutes. This initial bake helps the loaf hold its shape so the glaze will sit nicely on top.
Step 4: Mix and Apply the Tangy Glaze
While the meatloaf is in its first bake, you can prepare the glaze. In a small bowl, stir together the brown sugar, ketchup, Dijon mustard, and Sriracha sauce until the brown sugar has completely dissolved and the glaze is smooth.
After 15 minutes, remove the meatloaf from the oven. Using the back of a spoon, spread the glaze evenly over the top and a little bit down the sides of the meatloaf.
Step 5: The Final Bake and the All-Important Rest
Return the glazed meatloaf to the oven and continue to bake until it is no longer pink inside and is cooked through. This will take another 45 to 75 minutes.
The most reliable way to check for doneness is with an instant-read thermometer. Insert it into the thickest part of the loaf; it should read at least 160°F (70°C).
Let the meatloaf rest on the pan for at least 10 minutes before you slice and serve it. This is an essential step that allows the juices to redistribute throughout the meat, ensuring a moist and tender slice that doesn’t fall apart.
The Best Easy & Juicy Classic Meatloaf Recipe
A recipe for a classic, moist meatloaf packed with finely chopped vegetables for flavor and texture. The base is made with ground chuck, bound with breadcrumbs and an egg, and seasoned with Italian herbs. The vegetables—carrot, celery, onion, bell pepper, and mushrooms—are pulsed in a food processor to ensure they are very fine. The loaf is baked and then coated with a sweet and tangy glaze made from brown sugar, ketchup, Dijon mustard, and Sriracha before finishing in the oven.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 50 minutes (includes resting time)
- Yield: 10 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
- For the Meatloaf:
- 1 medium carrot, coarsely chopped
- 1 rib celery, coarsely chopped
- ½ medium onion, coarsely chopped
- ½ medium red bell pepper, coarsely chopped
- 4 white mushrooms, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 2 ½ pounds ground chuck
- 1 tablespoon Worcestershire sauce
- 1 large egg, beaten
- 1 teaspoon dried Italian herbs
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- 1 cup plain bread crumbs
- For the Glaze:
- 2 tablespoons brown sugar
- 2 tablespoons ketchup
- 2 tablespoons Dijon mustard
- 1 teaspoon Sriracha sauce, or to taste
Instructions
- Preheat the oven to 325°F (165°C). Line a baking dish with foil and lightly grease it.
- Place the carrot, celery, onion, bell pepper, mushrooms, and garlic in a food processor. Pulse until the vegetables are very finely chopped, almost pureed.
- Transfer the vegetable mixture to a large mixing bowl. Add the ground chuck, Worcestershire sauce, egg, Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon until just combined.
- Sprinkle in the bread crumbs and gently mix with your fingertips until just incorporated. Do not overmix.
- Shape the mixture into a loaf, about 4 inches high by 6 inches across, and place it in the prepared baking pan.
- Bake in the preheated oven for 15 minutes.
- While the meatloaf is baking, make the glaze. In a small bowl, stir together the brown sugar, ketchup, Dijon mustard, and Sriracha until the sugar has dissolved.
- Remove the meatloaf from the oven and spoon the glaze over the top, spreading it down the sides.
- Return the meatloaf to the oven and bake for an additional 45 to 75 minutes, until an instant-read thermometer inserted into the center reads at least 160°F (70°C).
- Let the meatloaf rest for about 10 minutes before slicing and serving.
Notes
- Using a food processor to finely chop the vegetables helps them to blend seamlessly into the meatloaf, adding moisture and flavor.
- It is important not to overmix the meat mixture, as this can result in a dense, tough meatloaf.
- The baking time can vary significantly depending on the shape and thickness of your loaf, so using an instant-read thermometer is the best way to check for doneness.
Nutrition
- Serving Size: 1 slice
- Calories: 350-420
- Sugar: 8-12 g
- Sodium: 700-900 mg
- Fat: 20-28 g
- Saturated Fat: 8-12 g
- Trans Fat: 0 g
- Carbohydrates: 12-18 g
- Fiber: 2-3 g
- Protein: 25-30 g
- Cholesterol: 100-130 mg
Serving Your Classic Meatloaf
A classic meatloaf dinner is the epitome of comfort food. Serve thick, generous slices of the warm meatloaf with a bit of extra pan drippings spooned over the top. The absolute classic pairings are:
- Creamy, buttery mashed potatoes
- Simple steamed green beans or sweet peas
- A simple side salad
And don’t forget about the leftovers! A cold meatloaf sandwich on white bread with a little mayonnaise is one of life’s greatest simple pleasures.
Storage and Make-Ahead Tips
Meatloaf is a fantastic dish for making ahead.
- Make-Ahead: You can assemble the entire raw meatloaf in its pan, cover it tightly with plastic wrap, and store it in the refrigerator for up to 24 hours before you plan to bake it. You can also prepare the glaze and store it in a separate container in the fridge.
- Storage: Store any leftover cooked meatloaf, well-wrapped, in the refrigerator for up to 4 days.
- Reheating: You can reheat individual slices in the microwave or in a skillet. To reheat a larger piece, place it in a baking dish, cover it with foil, and warm it in a 325°F oven until it is heated through.
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Creative Recipe Variations
This classic recipe is a wonderful base for your own creative touches.
- Use a Classic “Meatloaf Mix”: For an even richer, more traditional flavor, you can substitute the 2 1/2 pounds of ground chuck with a classic meatloaf mix, which is typically a combination of equal parts ground beef, ground pork, and ground veal.
- Make it a Bacon-Wrapped Meatloaf: For an over-the-top, incredibly decadent version, you can wrap the entire shaped loaf in a bacon weave before the first bake. If you do this, you may want to skip the glaze, as the bacon will provide a ton of flavor and a beautiful finish.
- Make Mini Meatloaves: For fun, individual portions and a much faster cooking time, you can divide the meat mixture into a standard 12-cup muffin tin. Top each mini loaf with the glaze and bake for about 20-25 minutes, or until cooked through.
Enjoy The Ultimate Comfort Food!
You’ve just created a truly special meal that is the very definition of American comfort food. This Classic Meatloaf recipe, with its incredibly moist texture and its sweet and tangy glaze, is a foolproof and delicious dish that is sure to become a treasured family favorite. It’s a humble, yet spectacular, meal that brings everyone to the table.
We hope you enjoy every last, savory, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, old-fashioned meatloaf!
Frequently Asked Questions (FAQs)
Q1: What is the absolute secret to a moist meatloaf?
The number one secret to a moist meatloaf is adding a “panade” and plenty of moisture from vegetables. A panade is a mixture of a starch (like the bread crumbs in this recipe) and a liquid (the egg and vegetable juices). This keeps the meat proteins tender. The finely puréed vegetables in this recipe are also a brilliant trick, as they release their moisture directly into the meat as it cooks, keeping it incredibly juicy.
Q2: Why did my meatloaf fall apart when I sliced it?
A meatloaf that falls apart is usually caused by one of two things. First, it may not have enough binder. This recipe has both an egg and breadcrumbs, which should be sufficient. Second, and most commonly, it was likely not allowed to rest for at least 10 minutes after coming out of the oven. This resting period is crucial for the juices to settle and the loaf to firm up so it can be sliced cleanly.
Q3: What is the best meat to use for meatloaf?
The best meat for a juicy, flavorful meatloaf is one with a decent amount of fat, typically an 80/20 or 85/15 blend. Ground chuck is a perfect, classic choice. Using a very lean ground beef (like 90/10 or ground sirloin) can result in a drier, less flavorful meatloaf.
Q4: Can I make this recipe gluten-free?
Yes, easily! Simply substitute the plain bread crumbs with your favorite gluten-free bread crumbs or an equal amount of finely crushed, gluten-free crackers or even rolled oats. Also, be sure to use a brand of Worcestershire sauce that is certified gluten-free.
Q5: Do I have to shape the meatloaf into a freeform loaf? Can I use a loaf pan?
You can absolutely use a standard loaf pan. A freeform loaf, baked on a baking sheet, allows the fat to drain away and results in a nice, caramelized crust all the way around. A meatloaf baked in a loaf pan will be a bit more “steamed” on the sides and the fat will collect in the pan, but it is a very easy way to get a perfectly shaped loaf.