This easy meatloaf recipe is classic comfort food, just like the diner makes. Topped with a sweet and tangy brown sugar glaze, our meatloaf is perfect for family dinners and makes the best leftover meatloaf sandwiches. 

My family and friends think this is the best meatloaf recipe: it’s so easy to make and features simple ingredients like onion and green pepper—just like a traditional meatloaf recipe.

Overhead of a baked meatloaf on a platter.

The top is covered with a delicious meatloaf sauce that will have you coming back for seconds.

The ultimate comfort food, this will be your new go-to recipe for meatloaf! And be sure and try our recipe for Meatloaf Muffins, a reader favorite for family dinners!

Meatloaf glaze recipe

Our secret weapon for the best meatloaf is this delicious brown sugar glaze. With just three simple ingredients—ketchup, brown sugar, and yellow mustard—you’ll create a sweet and tangy glaze that’s sure to impress.

The best part is that you don’t have to cook the sauce. Instead, whisk the ingredients together and brush over the meat. 

Ingredients for meatloaf recipe

For full ingredients and instructions, please look at the recipe card below.

Ingredients to make the meatloaf recipe.
  • Ground chuck – the fat in the chuck helps keep the meatloaf juicy
  • Lean ground beef – I use an 85/15 mix
  • Onion – dice finely
  • Green bell pepper – dice finely
  • Large eggs – binder to help the meatloaf retain its shape
  • Plain bread crumbs – another binder
  • Worcestershire sauce – umami flavor boost
  • Ketchup – another moisture source
  • Salt and pepper
  • Brown sugar – for the meatloaf sauce
  • Yellow mustard – for the topping
  • Baking sheet – my favorite kitchen workhorse
  • Aluminum foil – helps with clean up
  • Large mixing bowl – use this for so many things

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Substitutions and variations

This meatloaf recipe lends itself well to substitutions. You can switch out the meat and add different vegetables and seasonings to vary the flavor.

  • If you’d like to omit the eggs, you can try substituting two tablespoons of olive oil or make a flax egg: add water to ground flax meal—about 1/4 cup of water to one tablespoon of flax meal is equivalent to one egg. 
  • Swap ground turkey or chicken for a lighter meatloaf.
  • You can also substitute ground pork or sausage for some of the beef. 
  • If you don’t have breadcrumbs, you can use crushed saltine crackers, cornflakes, or almond flour. 
  • Use gluten-free breadcrumbs or crackers for a gluten-free option.
A white plate with mashed potatoes and slices of meatloaf.
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How long to cook meatloaf

This meatloaf recipe will take about an hour to cook thoroughly. You’ll take it out of the oven after 45 minutes to brush on the meatloaf sauce, then cook another 15 minutes. 

What temperature is meatloaf done

I cook the meatloaf for one hour, and it’s perfect, but you can also use a meat thermometer to check for doneness. Meatloaf is done when it reaches an internal temperature of 160°F (71°C). 

How to make meatloaf

We love recipes that cook entirely in the oven, giving you time to clean up and get the sides ready.

  1. Preheat oven to 350°F and prepare a baking sheet with aluminum foil and cooking spray.
  2. Optional: saute the onion and pepper in a skillet until softened.
  3. Gently mix meats and other ingredients (excluding glaze ingredients) in a large bowl.
  4. Form a loaf shape on the baking sheet and bake for 45 minutes.
  5. Mix the brown sugar glaze ingredients and spread glaze on the meatloaf after 45 minutes.
  6. Bake for an additional 15 minutes and let rest before serving.
Meatloaf covered with brown sugar glaze on a baking sheet.

Don’t overmix the meat. Using your hands is the best way to ensure the ingredients are well-mixed without making the meatloaf tough.

FAQs

What is the secret to moist meatloaf?


The eggs and liquid ingredients (ketchup and Worcestershire sauce) will ensure you have a juicy meatloaf every time. 

Can you make meatloaf without eggs?

Yes, but you’ll need to substitute something that can serve as a binder and liquid. You can try the flax egg method listed with our substitutions above, or mayonnaise, or olive oil.

Is it better to cook meatloaf at 350 or 375?

This meatloaf recipe requires a cooking temperature of 350°F for best results. Be sure you cook in a preheated oven. 

What ingredient keeps meatloaf from falling apart?

Breadcrumbs and eggs help bind the meatloaf together.

Do you cook meatloaf covered or uncovered?

You should cook meatloaf uncovered. 

How do you know when the meatloaf is done?

You can use a meat thermometer to measure (the temperature should be 160°F) or cook it for the required time (as long as you know your oven cooks at the appropriate temperature.)

Should you use a loaf pan for cooking a good meatloaf?

You can use a loaf pan or our preferred method of a rimmed baking sheet lined with foil. We find that the loaf pan collects grease in the bottom, and the texture of the meatloaf is better on the baking sheet. 

More tips for this meatloaf recipe

  • Make ahead by mixing the meatloaf and then cover and refrigerate for up to one day.
  • If you opt to use a loaf pan, be sure you drain the meatloaf after cooking.
  • Use a combination of meats for a juicy and flavorful result.
  • Allow the meatloaf to rest for 10-15 minutes after cooking for easier slicing.
  • If you’re in a hurry, buy the already chopped onions and green peppers from the grocery store.
  • Sauté the vegetables first if you want them completely tender. 
  • Handle the meatloaf mixture gently so it doesn’t become tough and rubbery.
  • Watch your cooking time and don’t overcook!
  • Be sure you allow your meatloaf to rest about 10 minutes after baking.
A baked meatloaf on a platter.

What to serve with meatloaf

Can you even have meatloaf without mashed potatoes? Add some Southern green beans or butter beans, homemade buttermilk biscuits, and a peach cobbler for dessert, and you’ll have a complete meal of the best comfort foods.

How to make the best meatloaf sandwich

A meatloaf sandwich is not a hamburger. It’s more like a patty melt, and you can mix it up to suit your tastes. Some folks love them cold with just a touch of ketchup, and some like to toast the bread and heat the meatloaf with some melted cheese.

My favorite is to toast some good bread with butter, heat the individual slices of meatloaf, and put it all together with caramelized onions and gruyere cheese.

Storage and freezing tips

Store leftover meatloaf in an airtight container in the fridge for up to 4 days.

Freeze pre-baked:

  • Do not freeze if the meat you are using was previously frozen.
  • Prepare as directed up to the point of baking, then wrap the raw loaf tightly in plastic wrap, topped with a couple of layers of foil. Place in a freezer-safe container or bag for up to 3 months.
  • Thaw in the refrigerator overnight and bake the next day as directed.

Freeze baked or leftover meatloaf:

  • Bake as directed but without the meatloaf glaze and allow to cool completely. (If you’re freezing leftover meatloaf, don’t worry about the glaze that’s already on the meat, just know that most of it will come off on the foil and you’ll need to make more when you reheat.)
  • To freeze the whole meatloaf, wrap tightly in a couple of layers of aluminum foil and then either place in a large freezer bag or use a vacuum sealer. Thaw in the refrigerator overnight. Reheat with the brown sugar meatloaf glaze.
  • To freeze individual portions, slice the meatloaf and select however many slices you want as a portion size, then wrap those in aluminum foil and place in a freezer bag. Thaw in the refrigerator overnight. Reheat with the brown sugar meatloaf glaze.

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4.72 from 39 votes

Meatloaf Recipe

This simple meatloaf recipe with a brown sugar glaze is classic comfort food. Ideal for family meals and leftover sandwiches.
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Servings: 8 servings
Save This Recipe

Ingredients 

  • 2 tablespoons olive oil
  • 1 cup onion, finely chopped
  • ½ cup green pepper, finely chopped
  • 1 pound ground chuck
  • 1 pound lean ground beef
  • 2 large eggs
  • 1 cup bread crumbs
  • 1 tablespoon Worcestershire sauce
  • ½ cup ketchup
  • 1 teaspoon salt
  • 1 teaspoon pepper

Brown Sugar Meatloaf Glaze:

  • ½ cup ketchup
  • 3 tablespoon brown sugar
  • 2 teaspoon yellow mustard

Instructions 

  • Preheat oven to 350°F and line a baking sheet with aluminum foil then lightly spray the foil. 
  • Add olive oil to a skillet and heat on medium-high. Saute onion and green pepper until softened and set aside. (This step is optional. You can mix in the raw onion and pepper and it will be fine, just a little crunchy after the meatloaf is baked.)
  • Mix meats and other ingredients (except for the sauce ingredients) gently in a large bowl. Form into a loaf shape on the baking sheet.
  • Place meatloaf in oven. While meatloaf is baking, mix the glaze ingredients. Bake the meatloaf for 45 minutes, then remove from oven and spread meatloaf glaze on top and sides of the meatloaf.
  • Bake for another 15 minutes and then remove from oven and let rest for 10-15 minutes.

Notes

Freezing Pre-baked Meatloaf:
  • Do not freeze if the meat you are using was previously frozen.
  • Prepare as directed up to the point of baking, then wrap the raw loaf tightly in plastic wrap, topped with a couple of layers of foil. Place in a large zipper freezer bag.
  • Thaw in the refrigerator overnight and bake the next day as directed.
Freeze Baked or Leftover Meatloaf:
  • Bake as directed but without the meatloaf glaze and allow to cool completely. (If you’re freezing leftover meatloaf, don’t worry about the glaze that’s already on the meat, just know that most of it will come off on the foil and you’ll need to make more when you reheat.)
  • To freeze the whole meatloaf, wrap tightly in a couple of layers of aluminum foil and then either place in a large freezer bag or use a vacuum sealer. Thaw in the refrigerator overnight. Reheat with the brown sugar meatloaf glaze.
  • To freeze individual portions, slice the meatloaf and select however many slices you want as a portion size, then wrap those in aluminum foil and place in a freezer bag. Thaw in the refrigerator overnight. Reheat with the brown sugar meatloaf glaze.
More Tips:
  • If you’re in a hurry, buy the already chopped onions and green peppers from the grocery store.
  • Sauté the vegetables first if you want them completely tender. 
  • Handle the meatloaf mixture gently so it doesn’t become tough and rubbery.
  • Watch your cooking time and don’t overcook!
  • Be sure you allow your meatloaf to rest about 10 minutes after baking.

Nutrition

Serving: 8servings, Calories: 399kcal, Carbohydrates: 25g, Protein: 23g, Saturated Fat: 8g, Cholesterol: 127mg, Sodium: 762mg, Fiber: 1g, Sugar: 13g
Course: Main Course
Cuisine: American
Calories: 399
Keyword: classic meatloaf, meatloaf, meatloaf recipe
Love this recipe?Mention @southernfoodandfun or tag #southernfoodandfun!

Update Notes: This post was originally published October 20, 2010, and on April 18, 2023, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.

A woman with shoulder-length blonde hair, wearing a white T-shirt and dark jeans, stands in a kitchen with a brick backsplash and stainless steel appliances. She is smiling and resting her hands on the counter.

About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

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4.72 from 39 votes (38 ratings without comment)

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3 Comments

    1. Hi Ken,

      The answer to your question is because I’m Southern and the website is Southern so therefore my meatloaf is Southern hahaha.

    2. @Lucy Brewer, we see that a lot for food we all cook all over USA. But as long as it tastes yummy, I’m good.