Homemade Meatloaf Recipe (AKA The Best Meatloaf)

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This Homemade Meatloaf is packed full of spicy, umami flavor and topped with the most delicious ketchup glaze. It's comfort food at it's easiest and finest!

This recipe was originally published in April 2017. It has been updated for content and photos. For a good laugh, scroll down below the recipe card and check out the old photos!

If you're looking for the best meatloaf ever, look no further. Seriously. This is the best meatloaf I've ever had.

It's got the perfect amount of spice, richness, and savory flavor. And that ketchup glaze....guuuuuys....you're going to love the sauce. It's just a medley of deliciousness.

Gone are the days of your mom's meatloaf (we had to say goodbye to mom's Pot Roast and Mac and Cheese too). This supercharged version is packed with incredible flavors, plus it's ultra easy to make. ULTRA EASY.

The Ingredients\

While it may look as though there are a lot of ingredients, this meatloaf is very easy to make. The hardest part is not eating it all when it's done.

I recommend using 90/10 ground beef at least, 93/7 if you can find it. The remaining ingredients will ensure that the beef stays nice and moist.

The half & half soaked bread works to keep the meatloaf moist, while the ricotta cheese will keep it tender and light.

The saltines add a buttery, salty flavor and crunchy texture.

Any time I cook something savory, especially beef dishes, I like to add a touch of soy sauce for that umami flavor.

The Parmesan cheese adds to the umami flavor as well.

And of course the bacon. Mixed right in with the beef, I don't have to explain what the flavor of bacon does for a dish.

And then there is the ketchup sauce.  Oh delicious ketchup....meatloaf's savior. In all honesty, I think this meatloaf is wonderful served by itself, but who doesn't want a little ketchup sauce in their life? I know I do.

You've got a little ketchup, some brown sugar for added sweetness, mustard and a couple splashed of Tabasco.

Step By Step Instructions

Preheat the oven to 350F degrees. Put bread slices (crust removed) in a bowl, cover with the half & half and set aside for a moment.

Place all the remaining meatloaf ingredients in a bowl.

Combine the soaked bread with the remaining meatloaf ingredients and mix together. **be careful not to over mix or your meatloaf can get tough.

Pour the mixture into a greased loaf pan. I use non-stick spray to grease the pan, but any oil/fat will work as well.

Spread half the ketchup glaze (see below for how to make the ketchup glaze) on top. Reserve the rest of the glaze for serving.

Cook, covered in aluminum foil, in the oven for 1 hour and 5 minutes. Remove the foil for the last 15 minutes of cooking to allow the edges to brown.

Remove and let rest for 10 minutes to let juices redistribute. This part is important - don't get antsy! Slice the meatloaf and serve with the reserved ketchup sauce/glaze.

How to Make Ketchup Glaze

Combine the ingredients for the ketchup glaze in a saucepan. Heat to a simmer while stirring and remove from heat.

Expert Tips

1. Using a lean ground beef will have the best results. Try to use at least a 90/10 mix, but use a 93/7 if you can find it.
2. Mince all your ingredients so they are easier to incorporate into the beef mixture (this includes the bacon).
3. Don't over-mix the meatloaf as it can become tough. Mix it just enough to incorporate all the ingredients, then leave it alone!
4. If you don't have a loaf pan, you can form it into a rectangle and place it directly on a baking sheet.
5. Let the meatloaf rest before slicing it. This allows the juices to redistribute and prevent the meatloaf from crumbling.

Serving Options

- These creamy Garlic Mashed Potatoes are always a hit;

- Try this Cheesy Cauliflower Bake or Sauteed Green Beans to get your veggies in;

- Serve it with these Dinner Rolls from Wishes and Dishes or this Garlic Bread from Yellow Bliss Road;

- You can serve it between some bread with some cheese to make a meatloaf sandwich (this is a great way to eat leftovers);

- This Mushroom Sauce would be incredible as a topping;

- Traditional steamed vegetables like carrots, broccoli, squash, and spinach all go well with meatloaf.

Freezing Instructions

You can freeze it either before or after baking. To freeze before, assemble it in the pan you plan on baking it in, or form it on a baking sheet. Do not glaze it with the ketchup sauce. Wrap it tightly with freezer safe plastic and store in the freezer for up to 3 months.

Thaw it thoroughly in the fridge then bake according to the instructions (add the ketchup sauce if desired at this point).

To freeze after baking, wrap tightly with freezer safe plastic and store in the freezer for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or the oven.

Why Does My Meatloaf Fall Apart?

There are a few reasons why meatloaf may fall apart. If you've overcooked it, it may crumble easier. Always be careful not to overcook. The internal temperature of the meatloaf should be 160 degrees. I typically take it out at 155 degrees because the temperature will continue to rise slightly.

Also, if you have not used enough binding ingredients (egg, soaked bread, saltines), the meatloaf may fall apart. Lastly, you need to be sure to let it cool slightly before slicing it, otherwise it may fall apart.

How to Moisten Dry Meatloaf

Well, once your meatloaf is dry, it is difficult to make it moist again. Serving dry meatloaf with gravy can help bring some moisture back, as well as topping it with a slice of cheese.

Did you make this recipe? Rate the recipe and leave me a comment to let me know how it turned out. 

Homemade Meatloaf Recipe

This Homemade Meatloaf is packed full of spicy, umami flavor and served with the most delicious ketchup based sauce. Comfort food at it's easiest and finest!

4.93 from 13 votes

Print Rate

Course: Main Course

Cuisine: American

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 6 servings

Calories: 443kcal

Author: Danielle Wolter

Ingredients

Meatloaf:

• ▢ 1 pound ground beef
• ▢ ¼ cup whole milk ricotta cheese
• ▢ ¼ cup Parmesan cheese grated
• ▢ 1 large egg
• ▢ ½ medium onion minced
• ▢ 3 cloves garlic minced
• ▢ 10 saltines finely crushed
• ▢ 2 pieces day old bread
• ▢ 1 tablespoon tomato paste
• ▢ 1 tablespoon Dijon mustard
• ▢ ½ cup half & half
• ▢ 1 teaspoon black pepper
• ▢ 2 teaspoon apple cider vinegar
• ▢ 1 tablespoon soy sauce
• ▢ 1 ½ teaspoon sea salt
• ▢ 4 slices bacon minced

Ketchup Sauce:

• ▢ 1 cup ketchup
• ▢ ¼ cup brown sugar
• ▢ 1 tablespoon Dijon mustard
• ▢ ¼ teaspoon Tabasco sauce

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Instructions

Meatloaf:

• Preheat the oven to 350 degrees. 
• Put bread slices in a bowl and cover with the half & half. 
• Place all remaining meatloaf ingredients in a bowl.
• Remove the middle from the half & half soaked bread pieces and combine with remaining meatloaf ingredients. 
• Mix all ingredients (being careful not to over mix) and place in a greased bread pan. *I use non-stick spray to grease the pan. 
• Brush half the ketchup glaze over the top of the meatloaf.
• Cover with aluminum foil and bake in the oven for 1 hour and 5 minutes, or until the internal temperature reaches 160 degrees. Remove the foil for the last 15 minutes of cooking to allow the edges to brown. 
• Remove and let rest for 10 minutes to let juices redistribute.
• Slice the meatloaf and serve with the reserved ketchup glaze.

Ketchup Glaze:

• Add the ketchup, brown sugar, mustard and Tabasco sauce to a small saucepan.
• Heat over medium-low heat and stir until it starts to simmer. Remove from heat and set aside.

Expert Tips:

1. Using a lean ground beef will have the best results. Try to use at least a 90/10 mix, but use a 93/7 if you can find it.
2. Mince all your ingredients so they are easier to incorporate into the beef mixture (this include the bacon).
3. Don't over-mix the meatloaf as it can become tough. Mix it just enough to incorporate all the ingredients, then leave it alone!
4. If you don't have a loaf pan, you can form it into a rectangle and place it directly on a baking sheet.
5. Let the meatloaf rest before slicing it. This allows the juices to redistribute and prevent the meatloaf from crumbling.

Nutrition

Serving: 1slice | Calories: 443kcal | Carbohydrates: 27g | Protein: 21g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 114mg | Sodium: 1495mg | Potassium: 482mg | Fiber: 1g | Sugar: 19g | Vitamin A: 446IU | Vitamin C: 4mg | Calcium: 129mg | Iron: 3mg

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Check out this old photo!

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