This Crowd-Pleasing Meatloaf delivers a comforting, nostalgic centerpiece that’s juicy, flavorful, and perfect for any gathering. A savory-sweet glaze caramelizes into a beautiful crust, while a mix of ground beef and pork ensures incredible tenderness. It’s straightforward enough for a weeknight but special enough to become a family favorite.
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Why You’ll Love This Crowd-Pleasing Meatloaf
- Impossibly moist: Milk-soaked breadcrumbs and a mix of meats guarantee a juicy, never-dry slice.
- Deep, complex flavor: Sautéed aromatics, Worcestershire, and a double glaze create savory-sweet perfection.
- True crowd-pleaser: Universally appealing, this familiar yet elevated dish makes everyone feel at home.
- Amazing leftovers: Flavors meld overnight, making next-day sandwiches a delicious experience.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 100 g fresh breadcrumbs (about 2 slices of sturdy white bread)
- 120 ml whole milk
- 500 g ground beef (80/20 blend is ideal)
- 250 g ground pork
- 2 large eggs, lightly beaten
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1.5 tsp kosher salt
- 0.5 tsp freshly ground black pepper
- 2 tbsp fresh parsley, finely chopped
- For the Glaze: 100g ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp Worcestershire sauce
Tools: A large mixing bowl, a standard 9×5-inch loaf pan, a skillet, and an instant-read thermometer are your best friends here.
Don’t be tempted to skip the step of sautéing the onions and garlic—it makes a world of difference, mellowing their sharp bite and building a foundational sweetness. And that mix of beef and pork? The pork adds a wonderful fat content and flavor complexity that all-beef versions often lack.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 16 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Don’t use lean meat. A little fat is your friend here! It’s what keeps the meatloaf succulent. An 80/20 blend of beef and the inherent fat in ground pork will give you the best texture and flavor without being greasy.
- Why soak the breadcrumbs? This mixture, called a panade, is the single most important step for a tender loaf. The milk-soaked bread acts as a binder while also releasing moisture and starch during cooking, preventing the proteins in the meat from tightening up too much and squeezing out all the juice.
- Resist the urge to overmix. Once you add the meats to the bowl, use your hands and mix just until everything is combined. Overworking the mixture will result in a dense, tough texture—think meatball consistency instead of a tender loaf.
- An instant-read thermometer is non-negotiable. Guessing doneness is the fastest way to dry out your masterpiece. The meatloaf is perfectly cooked and safe to eat when the internal temperature reaches 160°F (71°C) in the very center.
How to Make Crowd-Pleasing Meatloaf
Step 1: Prepare Your Flavor Base. Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and cook for about 5-7 minutes, until it’s softened and turning translucent. You’ll notice a sweet aroma filling your kitchen. Add the minced garlic and cook for just one more minute—until fragrant, but not browned. Scrape this mixture into a large bowl and let it cool completely. This is crucial; adding hot onions to the meat mixture can start cooking the eggs prematurely.
Step 2: Create the Panade. In a small bowl, combine the fresh breadcrumbs and the milk. Stir it around and let it sit for a good 5 minutes. You’ll see the bread absorb all the milk and become a soft, mushy paste. This humble-looking paste is the secret to our tender, juicy goal.
Step 3: Combine the Meat Mixture. To the large bowl with the cooled onions, add the panade, ground beef, ground pork, lightly beaten eggs, Worcestershire sauce, Dijon mustard, smoked paprika, salt, pepper, and fresh parsley. Now, the fun part: use your clean hands to mix it all together. Be gentle! Mix just until you no longer see streaks of individual ingredients. It should be uniform but not pasty or dense.
Step 4: Shape and Initial Bake. Preheat your oven to 375°F (190°C). Gently press the meat mixture into your ungreased 9×5-inch loaf pan—don’t pack it down too firmly. Now, make the glaze by whisking together the ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce in a small bowl. Spoon about two-thirds of this glaze over the top of the meatloaf, spreading it into an even layer. This first layer will bake into the meat and create a wonderful savory-sweet base. Place it in the preheated oven and bake for 30 minutes.
Step 5: Glaze Again and Finish Baking. After 30 minutes, carefully remove the meatloaf from the oven. It should already be smelling incredible. Spoon the remaining glaze over the top—this second layer will give you that gorgeous, sticky, caramelized finish. Return the meatloaf to the oven and continue baking for another 25-35 minutes. Start checking the temperature with your instant-read thermometer at the 25-minute mark.
Step 6: Rest is Best. Once the internal temperature hits 160°F (71°C), take the meatloaf out of the oven. This is the most important step for a juicy result: let it rest in the pan on a wire rack for at least 15 minutes before you even think about slicing it. This allows the juices to redistribute throughout the loaf. If you slice it immediately, all those precious juices will run right out onto the cutting board.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and refrigerate for up to 4 days.
- Freezer: Wrap whole loaf or slices tightly in plastic and foil; freeze for up to 3 months.
- Reviving: Reheat slices in a covered dish with a splash of broth at 325°F until warmed through.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate pairing. The fluffy, buttery potatoes are the perfect vehicle for sopping up any extra glaze and meat juices from your plate.
- Buttery Green Beans with Almonds — A simple, crisp-tender green vegetable provides a fresh contrast to the rich, savory meatloaf and adds a lovely textural crunch.
- Sweet Cornbread Muffins — A little hint of sweetness from a cornbread“>warm cornbread muffin complements the savory glaze on the meatloaf beautifully and feels wonderfully homey.
Drinks
- A Malty Amber Ale — The caramel and toasty notes in an amber ale mirror the flavors in the meatloaf glaze, while the carbonation cuts through the richness perfectly.
- Pinot Noir — This lighter-bodied red wine has enough acidity to balance the fat and earthy flavors that won’t overpower the dish itself.
- Sparkling Apple Cider — A non-alcoholic option that’s festive and fun; the bright, effervescent apple flavor is a fantastic palate cleanser between bites.
Something Sweet
- Warm Apple Crisp with Vanilla Ice Cream — You’ve already got the comforting vibe going, so lean into it. The warm, spiced apples and cold ice cream are a classic, crowd-pleasing finale.
- Rich Chocolate Pudding — A smooth, decadent chocolate pudding is a simple yet deeply satisfying end to the meal that doesn’t require any baking after the main event.
- Chewy Oatmeal Raisin Cookies — A home-style cookie feels just right. The chewy texture and warm spices are a lovely, gentle finish that everyone will love.
Top Mistakes to Avoid
- Mistake: Using only lean ground beef. This is a surefire path to a dry, crumbly meatloaf. You need the fat content from an 80/20 blend and the ground pork to keep everything moist and flavorful as it cooks.
- Mistake: Overmixing the meat. I’ve messed this up before too, thinking I needed to make it perfectly uniform. Overworking the proteins makes the texture tight and rubbery. Mix with a light hand until just combined.
- Mistake: Skipping the rest time. I know it’s tempting to dig right in, but if you slice it hot out of the oven, the structure hasn’t set and the juices will flood out. Letting it rest ensures those juices stay in the meat.
- Mistake: Packing the loaf pan too tightly. Gently press the mixture in. If you compact it, it can become dense. You want a light, tender crumb, not a brick.
Expert Tips
- Tip: Make a free-form loaf. For more crusty surface area, skip the loaf pan! Shape the mixture into a 9×5-inch loaf directly on a parchment-lined baking sheet. You’ll get more of that delicious caramelized glaze on all sides.
- Tip: Grate your onion. If you have texture-averse eaters, grate the onion on a box grater instead of chopping it. It will practically dissolve into the meat mixture, imparting all its sweet flavor without any detectable pieces.
- Tip: Add a secret umami boost. For an even deeper flavor, stir a tablespoon of tomato paste into the sautéing onions for the last minute of cooking. It adds a rich, concentrated savory note.
- Tip: Use a panade variation. No bread? No problem. Crushed plain crackers or even quick-cook oats can be used in place of the breadcrumbs with the same amount of milk. The principle is what matters most.
FAQs
Can I make meatloaf ahead of time?
Absolutely, and it’s a great time-saver. You can assemble the entire meatloaf in the pan, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before you need to bake it. Let it sit at room temperature for about 20-30 minutes while the oven preheats, then bake as directed. You may need to add a few extra minutes to the cooking time since it’s starting from cold.
What’s the best way to reheat leftovers?
The microwave can make it rubbery. For the best results, reheat slices in a covered oven-safe dish with a tiny splash of water or beef broth at 325°F (160°C) for about 15-20 minutes, until warmed through. This gently steams it back to tenderness. For a single slice, a toaster oven works wonders.
Can I use all beef instead of a beef/pork mix?
You can, but I highly recommend the blend for the best flavor and texture. If you must use all beef, definitely go for an 80/20 blend and consider adding an extra tablespoon of olive oil to the mixture to compensate for the missing pork fat.
Why is my meatloaf falling apart?
This usually points to not enough binder or overhandling. The eggs and panade are your binders. If it’s crumbly, you might not have had enough egg, or you may have overmixed, breaking down the proteins. Also, ensure you let it rest fully after baking so it can set.
Can I freeze a cooked meatloaf?
Yes, it freezes beautifully! Let the cooked meatloaf cool completely, then wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat using the oven method described above.
Crowd Pleasing Meatloaf
Make the ultimate Crowd-Pleasing Meatloaf with our easy recipe. Juicy, flavorful, and perfect for family dinners. Get the secret to perfect meatloaf now!
Ingredients
For the Meatloaf:
-
1 tbsp olive oil
-
1 large yellow onion (finely chopped)
-
3 cloves garlic (minced)
-
100 g fresh breadcrumbs (about 2 slices of sturdy white bread)
-
120 ml whole milk
-
500 g ground beef (80/20 blend is ideal)
-
250 g ground pork
-
2 large eggs (lightly beaten)
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
1 tsp smoked paprika
-
1.5 tsp kosher salt
-
0.5 tsp freshly ground black pepper
-
2 tbsp fresh parsley (finely chopped)
For the Glaze:
-
100 g ketchup
-
2 tbsp brown sugar
-
1 tbsp apple cider vinegar
-
1 tsp Worcestershire sauce
Instructions
-
Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and cook for about 5-7 minutes, until it’s softened and turning translucent. Add the minced garlic and cook for just one more minute—until fragrant, but not browned. Scrape this mixture into a large bowl and let it cool completely.01
-
In a small bowl, combine the fresh breadcrumbs and the milk. Stir it around and let it sit for a good 5 minutes.02
-
To the large bowl with the cooled onions, add the panade, ground beef, ground pork, lightly beaten eggs, Worcestershire sauce, Dijon mustard, smoked paprika, salt, pepper, and fresh parsley. Use your clean hands to mix it all together. Mix just until you no longer see streaks of individual ingredients.03
-
Preheat your oven to 375°F (190°C). Gently press the meat mixture into your ungreased 9x5-inch loaf pan—don’t pack it down too firmly. Make the glaze by whisking together the ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce in a small bowl. Spoon about two-thirds of this glaze over the top of the meatloaf, spreading it into an even layer. Place it in the preheated oven and bake for 30 minutes.04
-
After 30 minutes, carefully remove the meatloaf from the oven. Spoon the remaining glaze over the top. Return the meatloaf to the oven and continue baking for another 25-35 minutes. Start checking the temperature with your instant-read thermometer at the 25-minute mark.05
-
Once the internal temperature hits 160°F (71°C), take the meatloaf out of the oven. Let it rest in the pan on a wire rack for at least 15 minutes before slicing it.06
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