This Garlic Herb Meatloaf delivers classic comfort with a flavor-packed twist. It’s incredibly moist and tender, thanks to a savory blend of beef and pork, fresh herbs, and a sweet-tangy glaze. You’ll love this hearty, aromatic dish that’s perfect for family dinners and makes amazing leftovers.
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Why You’ll Love This Garlic Herb Meatloaf
- Incredibly moist: A panade and meat blend lock in juices.
- Next-level flavor: Generous garlic and herbs with a caramelized glaze.
- Crowd-pleasing: Classic comfort food that feels special.
- Amazing leftovers: Even better the next day in sandwiches.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 large eggs, lightly beaten
- 1/2 cup whole milk
- 2/3 cup plain breadcrumbs
- 1/2 cup fresh parsley, finely chopped
- 2 tbsp fresh thyme leaves, chopped
- 1 tbsp Worcestershire sauce
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 lb ground beef (85/15 lean-to-fat ratio is ideal)
- 1/2 lb ground pork
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a skillet, and an instant-read thermometer are essential.
Don’t be tempted to skip sautéing the onion and garlic—it really makes a difference, mellowing their sharpness and bringing out a wonderful sweetness. And that blend of beef and pork? It’s the key to a richer, more complex flavor and a better texture than using just one type of meat.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 25 g |
| Fat: | 20 g |
| Carbs: | 22 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 extra-lean beef. A little fat is your friend here! It keeps the meatloaf moist and flavorful. An 85/15 blend provides the perfect balance without being greasy.
- Why a panade? The mixture of milk and breadcrumbs might seem odd, but it’s a classic chef’s trick. This “panade” creates a paste that binds the meat and absorbs juices during cooking, preventing a dry, dense loaf.
- Fresh herbs are non-negotiable. I know, dried herbs are convenient, but for this recipe, fresh parsley and thyme make a world of difference. Their bright, aromatic qualities are dulled when dried, and we want that vibrant flavor to shine through.
- Handle the meat gently. The biggest mistake is overmixing and compacting the meat. You just want to mix until the ingredients are combined—any more and you’ll end up with a tough, heavy texture.
How to Make Garlic Herb Meatloaf
Step 1: Start by preheating your oven to 375°F (190°C). Then, grab your skillet and heat the olive oil over medium heat. Add the finely chopped onion and cook for about 5-7 minutes, until it becomes soft and translucent. You’ll notice the sweet aroma filling your kitchen. Now, add the minced garlic and cook for just one more minute—until it’s fragrant but not browned. Scrape this mixture into a large bowl and let it cool for a few minutes. This is a crucial step; you don’t want to cook the eggs when you add them later!
Step 2: While the onion mixture is cooling, let’s make the panade. In a small bowl, combine the milk and breadcrumbs. Stir it together and then just let it sit for a minute or two. You’ll see it transform into a thick, pasty consistency. This humble mixture is the secret guardian of your meatloaf’s moisture, I promise.
Step 3: Now, to the bowl with the cooled onions, add the panade, beaten eggs, fresh parsley, fresh thyme, Worcestershire sauce, salt, and pepper. Give this a good stir with a fork until everything is well-combined. You’re creating the flavor base that will coat every bit of meat evenly.
Step 4: Here comes the fun part. Add the ground beef and ground pork to the bowl. Now, with clean hands, I want you to gently mix everything together. The trick is to use a light touch—almost like you’re folding the ingredients together rather than kneading dough. Mix just until you no longer see streaks of plain meat. Overmixing is the enemy of a tender texture!
Step 5: Transfer the meat mixture to your loaf pan. Don’t press it down hard; just gently pat it into an even layer. Now, in a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze. Spoon about two-thirds of this glaze over the top of the meatloaf, spreading it into a nice, even layer.
Step 6: Place the loaf pan in the preheated oven and bake for 30 minutes. After that time, carefully pull the rack out and spoon the remaining glaze over the top. This two-stage glazing gives you a beautiful, caramelized, and deeply flavored crust. Return it to the oven to bake for another 25-35 minutes.
Step 7: The most reliable way to know it’s done is with an instant-read thermometer. Insert it into the center of the loaf; you’re looking for an internal temperature of 160°F (71°C). Once it hits that magic number, take it out of the oven. This is important: let the meatloaf rest in the pan on a wire rack for at least 10-15 minutes before you even think about slicing it. This allows the juices to redistribute, so they stay in the meat and don’t run all over your cutting board.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and store for up to 4 days.
- Freezer: Slice, wrap individually, and freeze for up to 3 months.
- Reviving: Reheat gently in oven with a splash of broth to retain moisture.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate comfort food pairing. The fluffy, buttery potatoes are the perfect vehicle for sopping up any juices from the meatloaf.
- Buttery Green Beans with Almonds — A simple, crisp-tender side that adds a lovely green color and a nice textural contrast to the rich, savory loaf.
- Sweet Cornbread Muffins — A little hint of sweetness from the cornbread complements the savory, herby notes of the meatloaf beautifully.
Drinks
- A Robust Red Wine — A nice Zinfandel or Syrah has the body and berry notes to stand up to the hearty, garlicky flavors without overpowering them.
- An Amber Ale — The caramel and toasty malt flavors in an amber ale mirror the notes in the glaze, creating a really harmonious match.
- Sparkling Water with Lemon — For a non-alcoholic option, the crisp bubbles and citrus cut through the richness of the dish perfectly.
Something Sweet
- Classic Apple Crisp — The warm, spiced apples and crunchy oat topping feel like a natural, cozy follow-up to the savory main course.
- Rich Chocolate Pudding — It’s smooth, decadent, and not too heavy, providing a simple yet deeply satisfying end to the meal.
- Vanilla Bean Ice Cream — Sometimes, simple is best. A scoop of high-quality vanilla ice cream is a timeless, crowd-pleasing finale.
Top Mistakes to Avoid
- Mistake: Overmixing the meat. This is the number one reason for a dense, tough meatloaf. You’re not making a meatball; you’re just gently combining. I’ve messed this up before too, and the texture is noticeably different.
- Mistake: Skipping the rest time. If you slice into the meatloaf straight from the oven, all the precious juices will run out, leaving you with a drier result. Patience is a virtue here!
- Mistake: Not using a thermometer. Guessing based on time or color is a recipe for either undercooked or dry, overcooked meatloaf. A thermometer takes the guesswork out and guarantees perfect doneness every single time.
- Mistake: Packing the meat into the pan. Gently placing the mixture in the pan allows for better heat circulation and a lighter texture. Don’t press and compact it.
Expert Tips
- Tip: Try a free-form loaf. For more crusty surface area, shape the mixture into a loaf directly on a parchment-lined baking sheet. It bakes a little faster, so keep an eye on the temperature.
- Tip: Grate your onion. If you or your family are sensitive to bits of onion, try grating it on a box grater. It practically dissolves into the mixture, giving you all the flavor without the detectable texture.
- Tip: Make a double batch for leftovers. This meatloaf makes phenomenal sandwiches, crumbles beautifully into pasta sauce, or can be reheated for a super-quick meal later in the week.
- Tip: Add a splash of soy sauce. For an extra layer of savory depth (umami), add a tablespoon of soy sauce to the meat mixture. It won’t taste like soy, but it will make the beefy, herby flavors pop even more.
FAQs
Can I make this meatloaf ahead of time?
Absolutely! You can assemble the entire meatloaf (minus the glaze) up to 24 hours in advance. Just cover the loaf pan tightly with plastic wrap and keep it in the refrigerator. When you’re ready to bake, let it sit on the counter for about 20-30 minutes to take the chill off, then add the glaze and bake as directed. You might 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 best way to keep it from drying out is to reheat it gently. I like to place slices in an oven-safe dish, add a tablespoon or two of beef broth or water to the bottom, cover it tightly with foil, and warm it in a 325°F (160°C) oven for 10-15 minutes. You can microwave it, but be careful—use a lower power setting and cover it with a damp paper towel.
Can I use all beef instead of a beef/pork blend?
You can, but the texture and flavor will be different. The pork adds a bit more fat and a milder, slightly sweeter flavor that complements the beef beautifully. If you use all beef, I’d recommend using an 80/20 blend to ensure it stays moist. The result will still be delicious, just a bit more straightforwardly “beefy.”
My meatloaf is always pale on the sides. How can I get more browning?
This is a common issue with loaf pans! The solution is the free-form method I mentioned in the tips. By shaping the loaf on a baking sheet, all sides are exposed to the hot air of the oven, resulting in a beautifully browned crust all the way around. It’s a game-changer for appearance and texture.
Can I freeze a cooked meatloaf?
Yes, it freezes wonderfully. Let the cooked and cooled meatloaf slice completely. Wrap individual slices tightly in plastic wrap and then place them in a freezer bag. They’ll keep for up to 3 months. To reheat, you can thaw overnight in the fridge or go straight from the freezer to the oven using the gentle reheating method described above.
Garlic Herb Meatloaf
Make the best Garlic Herb Meatloaf with this easy recipe. Moist, flavorful, and topped with a sweet-tangy glaze. Perfect for family dinners. Get the recipe now!
Ingredients
For the Meatloaf
-
1 tbsp olive oil
-
1 large yellow onion (finely chopped)
-
4 cloves garlic (minced)
-
2 large eggs (lightly beaten)
-
1/2 cup whole milk
-
2/3 cup plain breadcrumbs
-
1/2 cup fresh parsley (finely chopped)
-
2 tbsp fresh thyme leaves (chopped)
-
1 tbsp Worcestershire sauce
-
1 tsp kosher salt
-
1/2 tsp freshly ground black pepper
-
1 lb ground beef (85/15 lean-to-fat ratio is ideal)
-
1/2 lb ground pork
For the Glaze
-
1/2 cup ketchup
-
2 tbsp brown sugar
-
1 tbsp apple cider vinegar
Instructions
-
Start by preheating your oven to 375°F (190°C). Then, grab your skillet and heat the olive oil over medium heat. Add the finely chopped onion and cook for about 5-7 minutes, until it becomes soft and translucent. You’ll notice the sweet aroma filling your kitchen. Now, add the minced garlic and cook for just one more minute—until it’s fragrant but not browned. Scrape this mixture into a large bowl and let it cool for a few minutes. This is a crucial step; you don’t want to cook the eggs when you add them later!01
-
While the onion mixture is cooling, let’s make the panade. In a small bowl, combine the milk and breadcrumbs. Stir it together and then just let it sit for a minute or two. You’ll see it transform into a thick, pasty consistency. This humble mixture is the secret guardian of your meatloaf’s moisture, I promise.02
-
Now, to the bowl with the cooled onions, add the panade, beaten eggs, fresh parsley, fresh thyme, Worcestershire sauce, salt, and pepper. Give this a good stir with a fork until everything is well-combined. You’re creating the flavor base that will coat every bit of meat evenly.03
-
Here comes the fun part. Add the ground beef and ground pork to the bowl. Now, with clean hands, I want you to gently mix everything together. The trick is to use a light touch—almost like you’re folding the ingredients together rather than kneading dough. Mix just until you no longer see streaks of plain meat. Overmixing is the enemy of a tender texture!04
-
Transfer the meat mixture to your loaf pan. Don’t press it down hard; just gently pat it into an even layer. Now, in a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze. Spoon about two-thirds of this glaze over the top of the meatloaf, spreading it into a nice, even layer.05
-
Place the loaf pan in the preheated oven and bake for 30 minutes. After that time, carefully pull the rack out and spoon the remaining glaze over the top. This two-stage glazing gives you a beautiful, caramelized, and deeply flavored crust. Return it to the oven to bake for another 25-35 minutes.06
-
The most reliable way to know it's done is with an instant-read thermometer. Insert it into the center of the loaf; you’re looking for an internal temperature of 160°F (71°C). Once it hits that magic number, take it out of the oven. This is important: let the meatloaf rest in the pan on a wire rack for at least 10-15 minutes before you even think about slicing it. This allows the juices to redistribute, so they stay in the meat and don’t run all over your cutting board.07
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