Moist and Savory Beef Meatloaf
This Moist and Savory Beef Meatloaf combines ground beef with the perfect blend of seasonings, milk-soaked oats, and savory aromatics for exceptional tenderness and flavor. Topped with a sweet-tangy glaze and baked to perfection, it delivers a classic comfort food experience that's juicy inside with a caramelized exterior—ideal for family dinners or meal prep.
Ingredients
For the Meatloaf
- 2 pounds ground beef ideally 85/15 lean-to-fat ratio
- 1/2 pound ground pork optional, can use all beef instead
- 2 large eggs lightly beaten
- 1 medium onion finely diced (about 1 cup)
- 2 cloves garlic minced
- 1/2 cup quick oats or breadcrumbs
- 1/3 cup milk
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley chopped (or 1 teaspoon dried)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg trust me on this
For the Topping
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with foil (if using) or lightly grease a 9x5 inch loaf pan.
- Sauté the aromatics. This step is optional but recommended: In a small skillet over medium heat, sauté the onions in a bit of oil until translucent, about 5 minutes. Add the garlic and cook for 30 seconds more. Allow to cool slightly. (This removes the raw onion bite and adds more flavor.)
- Soak the oats. In a small bowl, combine the oats and milk. Let sit for 5 minutes to soften. This is your secret weapon for moisture.
- Combine all ingredients. In a large bowl, gently mix the ground beef, ground pork (if using), beaten eggs, sautéed onions and garlic, soaked oats with milk, ketchup, Worcestershire sauce, Dijon mustard, parsley, thyme, salt, pepper, and nutmeg. Mix with your hands just until combined—don't overwork it.
- Perform the test. Take a small portion of the mixture and microwave it for 20-30 seconds or cook it in a small skillet. Taste for seasoning and adjust salt and pepper if needed.
- Shape your loaf. Transfer the meat mixture to your prepared loaf pan and shape into a loaf. If using a baking sheet, form the mixture into a loaf shape about 9x5 inches.
- Make the topping. In a small bowl, mix together the ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce until the sugar dissolves.
- First bake. Bake the meatloaf uncovered for 40 minutes.
- Add the topping. After 40 minutes, remove the meatloaf from the oven and carefully drain off any excess fat. Spread the topping mixture evenly over the meatloaf.
- Finish baking. Return to the oven and bake for an additional 30-35 minutes, or until an instant-read thermometer inserted into the center registers 160°F (71°C).
- Rest before slicing. Allow the meatloaf to rest for 10-15 minutes before slicing. This helps it hold together better and keeps the juices from running out.
Notes
- The ideal meat ratio: If you're using the beef/pork combination, aim for a 4:1 ratio. The pork adds fat and flavor, making the meatloaf exceptionally moist.
- For even juicier results, add 1/4 cup grated zucchini or carrot—they'll virtually disappear in the final product but add significant moisture.
- Free-form option: For more caramelized exterior, form your meatloaf on a baking sheet instead of in a loaf pan. The pan method keeps it more moist, while the free-form method gives more crust.
- Temperature matters: Don't rely on cooking time alone. Use a meat thermometer to ensure your meatloaf reaches 160°F internally.
- For mini meatloaves that cook faster, divide the mixture into a muffin tin and reduce cooking time to about 25-30 minutes total.
- Make-ahead tip: Prepare the meatloaf mixture up to 24 hours in advance, shape it, cover, and refrigerate. Let it come to room temperature for about 20 minutes before baking.
- Freezer-friendly: You can freeze the raw meatloaf (without topping) for up to 3 months. Thaw completely in the refrigerator before baking.