The best meatloaf recipe (easy, juicy, no‑fail)
A great meatloaf recipe hits that sweet spot: big beefy flavor, tender slices that don’t crumble, and a glossy tangy glaze. This is a straightforward, weeknight‑friendly version designed for the easy beef recipes niche—fast to prep, forgiving to bake, and flexible with pantry swaps. If you’ve struggled with dense or dry loaves, this one fixes that with smart moisture, gentle mixing, and the right bake.
You’ll get a classic American‑style meatloaf with optional Kenyan pantry twists (think pilipili, dania, and Royco). Keep reading for the detailed recipe, pro tips, variations, and an SEO‑rich section to help your post rank for “meatloaf recipe.”
Detailed recipe
Ingredients
- Ground beef (80/20): 1 kg (about 2.2 lb)
- Breadcrumbs (fine, plain): 180 g (2 cups) or 6 slices stale bread pulsed
- Milk (or beef stock): 180 ml (3/4 cup), warmed
- Eggs: 2 large
- Onion (finely minced): 1 medium (about 150 g)
- Garlic (grated): 3 cloves
- Ketchup (or tomato sauce): 60 ml (1/4 cup)
- Worcestershire sauce: 2 tbsp
- Mustard (Dijon or yellow): 1 tbsp
- Fresh parsley or dania (finely chopped): 3 tbsp
- Salt: 2 tsp
- Black pepper: 1 tsp
- Optional moisture booster: 1 small grated carrot or 1/2 small grated zucchini
Glaze
- Ketchup: 120 ml (1/2 cup)
- Brown sugar or honey: 1 tbsp
- Apple cider vinegar (or lemon juice): 1 tsp
- Optional heat: 1 tsp pilipili sauce or 1/2 tsp cayenne
Equipment
- Baking tray + parchment: For a free‑form loaf (best texture)
- Instant‑read thermometer: For perfect doneness
- Mixing bowl: Large
Instructions
- Preheat oven: Heat to 180°C (350°F). Line a baking tray with parchment for easy cleanup.
- Make a panade: In a large bowl, combine breadcrumbs and warm milk. Let it soak 2–3 minutes until spongy.
- Build flavor: Add eggs, onion, garlic, ketchup, Worcestershire, mustard, herbs, salt, pepper, and optional grated veg. Stir until uniform.
- Add beef gently: Crumble ground beef over the mixture. With relaxed hands, fold just until combined; stop as soon as no dry spots remain.
- Shape the loaf: Transfer to the tray and form a tight loaf about 23 × 12 cm (9 × 5 in). Smooth cracks to prevent splitting.
- Top with glaze: Whisk glaze ingredients and brush half over the loaf. Reserve the rest for later.
- Bake first stage: Bake 35 minutes. Remove, brush on remaining glaze.
- Finish baking: Return to oven 15–25 minutes, until the center reaches 71°C (160°F).
- Rest and slice: Rest 10–15 minutes so juices redistribute. Slice with a sharp, thin knife.
Timing and yields
- Prep time: 15–20 minutes
- Cook time: 50–60 minutes
- Rest time: 10–15 minutes
- Yield: 8 servings (about 12–14 slices)
Serving ideas
- Classic sides: Creamy mashed potatoes, buttered green beans
- Kenyan twist: Sukuma wiki, ugali, and kachumbari
- Sauce on the side: Extra warm glaze or brown gravy
Storage and make‑ahead
- Fridge: 3–4 days, tightly wrapped
- Freezer (unbaked): Shape, glaze lightly, wrap well; freeze up to 3 months
- Freezer (baked): Cool fully, slice, wrap; freeze up to 3 months
- Reheat: 160°C (325°F) covered 15–20 minutes, or pan‑sear slices with a splash of stock
Tips for a tender, juicy loaf
- Use the right fat ratio: 80/20 ground beef balances juiciness and structure; leaner blends dry out.
- Don’t skip the panade: Breadcrumbs + milk trap moisture, preventing a dense, crumbly texture.
- Mix with a light hand: Overmixing compacts proteins; stop as soon as it holds together.
- Free‑form, not pan‑packed: Shaping on a tray allows edges to caramelize and prevents steaming.
- Bake to temp, not time: Pull at 71°C (160°F) for safe, juicy slices.
- Rest before slicing: A short rest sets the loaf and keeps juices inside.
- Minced onions, not chunks: Finely mince or grate for even moisture and fewer gaps.
- Add a subtle veg: Grated carrot or zucchini boosts tenderness without changing flavor.
Variations you’ll actually make
- Cheddar‑stuffed meatloaf: Press half the mixture into a loaf, add 150 g shredded cheddar, top with remaining meat; seal edges well.
- Kenyan‑inspired: Swap parsley for dania; add 1 tsp pilipili, 1 tsp curry powder or Royco, and 1/2 diced pilipili hoho (bell pepper).
- BBQ glaze twist: Replace ketchup with smoky BBQ sauce; add 1 tsp smoked paprika to the mix.
- Mushroom umami boost: Sauté 200 g finely chopped mushrooms until dry; cool and fold in.
- Gluten‑free: Replace breadcrumbs with 120 g (1 1/3 cups) quick oats or 90 g (1 cup) almond flour.
- Low‑carb/keto: Use almond flour panade with cream instead of milk; skip the sugar in the glaze.
- Air fryer mini loaves: Shape into 4 small loaves; air fry at 180°C (350°F) 18–22 minutes to 71°C (160°F).
- Herb and spice play: Try thyme, oregano, or pilau masala for a different aromatic profile.
FAQs
How do I keep my meatloaf from falling apart?
A good panade, the right egg ratio, and gentle mixing are key. Shape a firm, cohesive loaf and let it rest before slicing.
Why is my meatloaf dry?
Leaner beef, overbaking, or skipping the panade can cause dryness. Use 80/20 beef and remove at 71°C (160°F).
Can I make meatloaf without breadcrumbs?
Yes. Oats, crushed crackers, or almond flour work. Always hydrate them to form a moisture‑locking panade.
What if I don’t have Worcestershire sauce?
Mix soy sauce with a splash of vinegar and a pinch of sugar, or use Maggi seasoning for umami depth.
How long should I bake a 1 kg meatloaf?
Plan 50–60 minutes at 180°C (350°F), but confirm doneness with an instant‑read thermometer at 71°C (160°F).
Can I add vegetables without making it soggy?
Yes. Grate moisture‑rich veg (carrot, zucchini), then squeeze slightly. Sauté mushrooms until dry before adding.
Can I prep it ahead?
Assemble up to 24 hours in advance, cover, and refrigerate. Add 5–10 minutes to bake time if starting cold.
Wrap‑up
This meatloaf recipe keeps things easy without sacrificing tenderness or flavor. Bake to temperature, rest before slicing, and don’t skip the panade. Whether you keep it classic or add a Kenyan twist, you’ll get a juicy, reliable weeknight hero that belongs in every easy beef recipes collection.