Quick Answer
To make moist meatloaf, soak breadcrumbs in milk for 5 minutes, then gently mix them with ground beef (80 to 85 percent lean), egg, grated onion, seasoning and a little ketchup.
Shape it into a loaf on a lined sheet pan, brush with a ketchup and brown sugar glaze and bake at 350 F for about 55 to 70 minutes, until the center reaches 160 F.
Let it rest for 10 minutes before slicing so the juices stay inside.
What Ingredients Do You Need?
For a 2 pound loaf, about 6 to 8 servings:
- 2 pounds ground beef, 80 to 85 percent lean (or 1 1/2 pounds beef plus 1/2 pound ground pork)
- 3/4 cup panko or fresh breadcrumbs
- 2/3 cup milk
- 2 large eggs
- 1 small onion, grated or finely minced
- 2 cloves garlic, minced
- 1/4 cup ketchup and 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons salt, 1/2 teaspoon pepper and 1 teaspoon dried thyme or Italian seasoning
- 2 tablespoons chopped parsley
Glaze: 1/2 cup ketchup, 2 tablespoons brown sugar and 1 tablespoon cider vinegar.
What Makes Meatloaf Moist?
The milk soaked breadcrumbs, called a panade, are the key. The soaked starch holds onto moisture and fat that would otherwise drip out as the meat cooks.
Fat matters too. Very lean beef, like 93 percent, makes a dry loaf. An 80 or 85 percent blend, or beef mixed with pork, stays tender.
Grated onion melts into the mix and adds moisture without crunchy bits. Sauteing chopped onion first works too.
How Do You Make Meatloaf, Step by Step?
1. Heat the oven. Heat to 350 F and line a rimmed sheet pan with foil or parchment.
2. Make the panade. Stir the breadcrumbs and milk in a large bowl and let them soak for 5 minutes.
3. Add the flavor. Mix in the eggs, onion, garlic, ketchup, Worcestershire, salt, pepper, herbs and parsley.
4. Add the meat. Crumble in the ground meat. Mix gently with your hands just until combined. Overmixing packs the proteins tight and makes the loaf dense and rubbery.
5. Shape. Form a loaf about 9 by 5 inches on the sheet pan. Shaping it free form lets the sides brown and the fat drain away.
6. Glaze and bake. Whisk the glaze and brush half over the loaf. Bake for 40 minutes, brush on the rest and bake 15 to 30 minutes more.
7. Check the temperature. USDA FSIS lists 160 F as the safe minimum for ground beef and pork. If you use ground turkey or chicken, cook it to 165 F.
8. Rest. Let it rest for 10 minutes, then slice with a serrated knife.
Should You Bake Meatloaf in a Loaf Pan?
A loaf pan gives a neat shape, but the meat sits in its own fat and the sides steam instead of brown. You also get less glaze surface.
A sheet pan gives a better crust and lets the glaze caramelize on three sides. If you like the loaf pan, use one with a perforated insert or pour off the fat before slicing.
Why Does Meatloaf Fall Apart?
- Too little binder. Use both the eggs and the soaked breadcrumbs.
- Chunky vegetables that break up the loaf. Grate or mince them finely.
- Slicing too soon. Resting firms up the loaf as it cools slightly.
- Too much liquid in the mix. The mixture should hold its shape when you press it.
How Long Do You Bake Meatloaf?
At 350 F, a 2 pound loaf usually takes 55 to 70 minutes, and a 1 pound loaf about 40 to 50 minutes. Thickness matters more than weight, so a flat, wide loaf cooks faster than a tall one.
A thermometer is the only reliable test. Color is not a safe sign of doneness for ground meat, and the center can still look pink after it has reached a safe temperature, or brown before it has.
What Flavor Variations Can You Try?
- Italian: add Parmesan, basil and oregano, and glaze with marinara.
- Barbecue: swap the glaze for your favorite barbecue sauce.
- Bacon wrapped: lay strips of bacon over the top before baking.
- Cheese stuffed: press a line of mozzarella or cheddar into the center before shaping.
- Turkey: use ground turkey with an extra egg yolk and a splash of olive oil.
Can You Make Meatloaf Ahead?
Yes. Shape the raw loaf, cover it and refrigerate for up to 24 hours. Add 5 to 10 minutes to the bake time since it starts cold.
You can also freeze a raw loaf, wrapped well, for up to 3 to 4 months. Thaw it in the fridge overnight before baking.
How Do You Store and Reheat Meatloaf?
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days, per USDA FSIS. Reheat slices to 165 F in a covered skillet with a splash of water, or in a 325 F oven.
Cold meatloaf sandwiches on toasted bread with a bit of ketchup are a classic way to use the leftovers.
How Do You Make Meatloaf Without Eggs?
Swap each egg for 3 tablespoons of plain yogurt or an extra 2 tablespoons of milk soaked into the breadcrumbs. The panade does most of the binding work.
The loaf will be a little softer, so rest it for the full 10 minutes and slice with a serrated knife.
Frequently Asked Questions
Can I use oats instead of breadcrumbs?
Yes. Use 3/4 cup quick oats and soak them in the milk the same way.
Why is my meatloaf greasy?
Bake it on a sheet pan so the fat drains, or pour it off before slicing.
Can I bake it at 375 F?
Yes. It cooks faster, but the outside may dry a little. Watch the temperature.
What sides go with meatloaf?
Mashed potatoes, green beans and roasted carrots are classics.
The Bottom Line
Moist meatloaf comes from milk soaked breadcrumbs, beef with enough fat and a gentle hand when mixing.
Shape it on a sheet pan, glaze it twice, bake to 160 F and let it rest. You will get tender slices that hold together every time.
