This Everything Bagel Meatloaf combines savory everything bagel seasoning with classic, juicy meatloaf comfort. It’s surprisingly simple and delivers iconic deli flavor in every slice. Your new weeknight favorite, this Everything Bagel Meatloaf is a guaranteed crowd-pleaser.

Nothing beats a great Everything Bagel Meatloaf. Whether you're a fan of Meatloaf Recipes or want to try something from our Chicken Thigh Recipes selection, keep scrolling!

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Why You’ll Love This Everything Bagel Meatloaf

• Flavor bomb: The seasoning forms a savory, crunchy crust that locks in juices.
• Comfort food upgrade: Feels special and impressive without extra effort.
• Versatile leftovers: Equally delicious hot or in next-day sandwiches.
• Hands-off cooking: Bakes unattended, giving you time for sides or relaxing.

Ingredients & Tools

• 1 lb ground beef (80/20 blend is ideal for moisture)
• 1/2 lb ground pork
• 1 large egg, lightly beaten
• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 1/2 cup finely grated yellow onion
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1/4 cup finely chopped fresh parsley
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/3 cup everything bagel seasoning

Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a small skillet (optional, for toasting seasoning), and an instant-read thermometer.

Notes: Don’t skip the beef and pork combo—the pork adds fat and flavor complexity. Grating the onion distributes flavor evenly without crunchy bits.

Nutrition (per serving)

Serves: 6 | Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour 15 minutes

Before You Start: Tips & Ingredient Notes

• Don’t use extra-lean meat. A bit of fat is crucial here for a juicy, tender meatloaf that doesn’t dry out in the oven. The 80/20 beef and pork combo is your best friend.
• Grate that onion, don’t chop it. This is a game-changer. Grating creates a onion “paste” that blends seamlessly into the meat, imparting sweet, savory flavor throughout without any distinct pieces that can burn or create steam pockets.
• Consider toasting your everything bagel seasoning. If you have a spare three minutes, gently toasting the seasoning in a dry skillet until fragrant will unlock its oils and deepen its flavor profile immensely before you press it onto the meatloaf.
• An instant-read thermometer is non-negotiable. Guessing doneness is the fastest way to dry out your masterpiece. You’re aiming for a perfect 160°F (71°C) in the center for food safety and ideal texture.

Storage & Freshness Guide

• Fridge: Cool completely, wrap tightly or store in an airtight container 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 325°F oven or toaster oven until warm; microwave can make it rubbery.

Serving Suggestions

Complementary Dishes

• Garlic Mashed Potatoes — The ultimate creamy, comforting base for a slice of this savory meatloaf. The flavors are a classic pairing for a reason.
• Simple Roasted Broccoli — The slight char and crisp-tender texture of roasted broccoli provides a wonderful contrast to the rich, soft meatloaf.
• A Crisp Green Salad with a Lemon Vinaigrette — The bright, acidic punch of the dressing cuts through the richness of the meat and cleanses the palate beautifully.

Drinks

• A Cold Lager or Pilsner — The crisp, clean finish of a good lager is fantastic at cutting through the fat and complementing the savory, oniony notes.
• Pinot Noir — A light-to-medium-bodied red like Pinot Noir has enough acidity and fruitiness to stand up to the meat without overpowering the delicate bagel seasoning.
• Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help balance each hearty bite.

Something Sweet

• Classic New York Cheesecake — Staying with the New York deli theme, a rich, dense slice of cheesecake feels like the perfect, indulgent finale.
• Warm Apple Crumble — The warm, spiced apples and buttery oat topping continue the cozy, homestyle comfort vibe in dessert form.
• Dark Chocolate Brownies — A fudgy, deep chocolate brownie provides a simple, crowd-pleasing end to the meal that everyone will love.

Top Mistakes to Avoid

• Mistake: Overmixing the meatloaf. When you work the meat mixture too vigorously, the proteins tighten up, resulting in a dense, tough, almost rubbery texture. Mix with a light hand, just until combined.
• Mistake: Skipping the rest time. I know it’s tempting to dig right in, but slicing into the meatloaf straight from the oven is a recipe for a crumbly, dry mess. The resting period is non-negotiable for a juicy, sliceable loaf.
• Mistake: Using only ground beef. While you can make it with just beef, the combination with pork adds a layer of fat and flavor that creates a much more succulent and interesting final product.
• Mistake: Not checking the internal temperature. Relying on time or color alone is a gamble. An instant-read thermometer is the only way to guarantee it’s cooked safely and perfectly without being overdone.

Expert Tips

• Tip: Line your loaf pan with parchment paper. For super easy removal and cleanup, create a sling by placing two strips of parchment paper crosswise in the pan, leaving an overhang on both sides. You can just lift the whole meatloaf out once it’s rested.
• Tip: Make a mini version for quicker cooking. Press the mixture into a muffin tin (greased well) to create individual “meatloaf muffins.” They’ll cook in about 20-25 minutes and are perfect for portion control or kids.
• Tip: Add a glaze for extra flavor. While the bagel seasoning is star, you can brush the top with a mix of ketchup, a little brown sugar, and a dash of Worcestershire sauce about 15 minutes before it’s done for a sweet-and-savory twist.
• Tip: Double the recipe and freeze one. This meatloaf freezes beautifully before baking. Shape a second loaf, wrap it tightly in plastic wrap and foil, and freeze. Thaw in the fridge overnight before baking as directed.

FAQs

Can I make this meatloaf gluten-free?
Absolutely! The only ingredient containing gluten is the panko breadcrumbs. You can easily swap them for an equal amount of gluten-free breadcrumbs or even rolled oats (quick or old-fashioned both work). The texture will be nearly identical—just as tender and delicious.

What can I use instead of ground pork?
If you don’t have or don’t eat pork, ground turkey or even ground veal are excellent substitutes. Ground turkey breast can be a bit lean, so if you use it, consider adding a tablespoon of olive oil to the mixture to keep it from drying out. The flavor profile will shift slightly, but it will still be fantastic.

My everything bagel seasoning burned! What happened?
Oh no