There’s no boring meatloaf here with this perfect classic meatloaf recipe. Deliciously moist and extra flavorful meatloaf with the most mouthwatering glaze. Easy, simple, and great for weeknights!

sliced meatloaf on top of mashed potatoes on white scalloped plate

Since we’re somewhat close and I trust you, I feel like this is a safe space to admit something. I use to despise meatloaf, y’all. Everything about it irked every single part of me, ha! Listen, the color of it was off-putting and I just could not get down with it. Additionally, it didn’t help that much of my memories came from the meatloaf that they served in school lunches. You know what I’m talking about don’t you? Yeah, some of those school meals they served us were atrocious and down right unfair…I’m still traumatized lol.

In my journey of being a home cook, I found ways to experiment and basically gave meatloaf a chance. Some of the things that I disliked about the meatloaf I’ve tried in the past; they were dry as a puck, not flavorful, and the topping was off. None of that nonsense with this meatloaf recipe you guys. I’ve crafted a perfectly damn good and easy recipe that hits beautifully. Over my way, we enjoy it a lot during the weeknights or cozy weekends-in when we just wanna eat something comforting and Netflix and chill.

meatloaf slices on top of mashed potatoes on white plate

Ingredients To Make This Perfect Meatloaf Recipe

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Ground beef: For this recipe I am using lean ground beef that is around 80/20 lean. Please note that you can also use regular ground beef. The good thing about this recipe is that even though we’re using lean beef, other elements like the milk, breadcrumbs, egg, and ketchup will help to keep it moist.
  • Egg: Helps to give some structure and sturdiness!
  • Milk: Moisture, moisture, moisture- milk ensures there is no dryness going on here.
  • Onion: Adds some delicious flavor- you can use white or red onion.
  • Breadcrumbs: This helps to bind with the milk and lock in pockets of moisture.
  • Ketchup: Adds some flavor to the meatloaf and also used in the glaze.
  • Spices: Tons of flavorful spices used here like salt, pepper, paprika, garlic powder, dried parsley, and dried oregano. Spices truly make a world of difference when it comes to meatloaf!
  • For the Glaze: The meatloaf topping is comprised of ketchup, apple cider vinegar, Worcestershire, and brown sugar. This simple + easy mixture is so freakin’ good!

How To Make Meatloaf (So Simple!)

  1. Preheat the oven to 375°F and prepare a 9×5-inch loaf pan.
  2. In a large bowl, bring together all of the ingredients.
  3. Use your hands to mix everything together until just combined.
  4. Dump the mixture into the prepared loaf pan.
  5. Press the meatloaf mixture evenly and nicely into the pan.
  6. Prepare the glaze and spread it atop the mixture.
  7. Bake the meatloaf then allow it to rest before slicing into it.
  8. Slice and serve alongside your favorite sides.

Disclosure: This post is sponsored by Meyenberg who I’m so excited to partner with; and all thoughts and opinions expressed here are my own. As always, I am so grateful for brand partnerships like this!

So, Meyenberg is America’s #1 goat milk brand. They are committed to bringing people the goodness of goat milk along with its benefits of digestibility, nutrition, and deliciousness. If you are someone that finds regular milk hard to digest (me!), goat milk is truly an excellent alternative. They have a range of products that include whole goat milk, low-fat goat milk, powdered goat milk, goat milk butter, and evaporated goat milk.

I’m using their whole goat milk in this meatloaf recipe. It’s rich and creamy and the perfect easy-to-digest natural alternative to cow or plant-based milk. Their natural goat milk also has tons of nutritional benefits!

Other Great Recipes That You Cannot Miss

sliced meatloaf with mashed potatoes on plate with goat milk carton on the side

Meatloaf is exactly what its name says and this recipe could not be any easier to make! You cannot go wrong with a comforting classic like this, peeps. I’ve kept the spices to somewhat of a minimum but you can surely add in any additional favorites if you’d like. This meatloaf recipe serves about four, give or take, and can be doubled to feed greater than that. As for the glaze, if you prefer it extra thick, double it up too!

What To Serve With Meatloaf

The better question is what can’t be served with savory and hearty meatloaf! It goes without saying that almost anything could go alongside this dish that ranges from low carb to higher carb eats such as:

sliced meatloaf in black loaf pan on marble surface

Other Additions/Swaps For This Meatloaf

  1. Meats: As previously mentioned, this recipe calls for lean ground beef. However, you can also use half ground beef and half ground pork (for some extra fattiness). I’d recommend pork or lamb as the best additions to go along with beef. Do not use pork/lamb or any other meat alone.
  2. Glaze: I love the meatloaf glaze as it is written in this recipe but if you’d like to use barbecue sauce or some other sauce-like condiment that you enjoy, go ahead!
  3. Filling: I kept this one nice and simple with mainly onion as a filling ingredient. Alternatively, you can swap it for diced carrots, bell peppers, or an interchangeable mix of them all. If you use carrots, be sure to sauté them on the stove for tenderness before adding to the meatloaf.
  4. Bacon: A lot of meatloaf recipes feature some good ole bacon and I can’t blame them. Add in some crumbled bacon pieces or forego the glaze and wrap your meatloaf in a few bacon slices.

How To Store Meatloaf Leftovers

We love a good leftover situation on those nights when we do not wanna be bothered to make a thing, huh! I know, I feel you. Go ahead and store this meatloaf in an airtight container and it will keep in the refrigerator for 4-5 days. Otherwise for longer storage, you can store away in the freezer for it to last up to 2 months.

black hand taking a forkful of meatloaf on white scalloped plate




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sliced meatloaf in black loaf pan on marble surface

The Perfect Classic Meatloaf

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Quin Liburd
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
Save Recipe


There’s no boring meatloaf here with this perfect classic meatloaf recipe. Deliciously moist and extra flavorful meatloaf with the most mouthwatering glaze. Easy, simple, and great for weeknights!


  • 1 lb lean ground beef
  • 1 large egg
  • 1/2 cup chopped white onion
  • 1/2 cup seasoned panko breadcrumbs
  • 1/4 cup Meyenberg Goat Milk
  • 2 tablespoons ketchup
  • 2 teaspoons kosher salt
  • 2 teaspoons dried parsley
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika

For the glaze:

  • 1/3 cup ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon worcestershire


  1. Preheat the oven to 375°F and line a 9×5-inch loaf pan with parchment paper that drapes over the sides to easily lift meatloaf, then set the pan aside.
  2. In a large bowl, combine the ground beef, egg, onion, breadcrumbs, milk, ketchup, salt, parsley, garlic powder, oregano, pepper, and paprika together. Use your bare hands (with disposable gloves, if desired) to mix everything together until just combined. Careful not to over mix the meat to prevent the meatloaf from being tough.
  3. Dump the meatloaf mixture into the prepared loaf pan and press it evenly into the pan.
  4. To make the glaze: In a small bowl, combine the ketchup, brown sugar, apple cider vinegar, and worcestershire together. Use a spoon to mix well until fully combined. Carefully pour the glaze on top of the meatloaf and use a spoon to spread the glaze evenly over it.
  5. Bake the meatloaf, uncovered, for 55 minutes to 1 hour. Once done, allow the meatloaf to rest in the pan for at least 10 minutes before taking it out to allow the meatloaf juices to settle.
  6. Use parchment paper handles to carefully lift the meatloaf out of the pan and slice into servings. You can also slice it while its still in the pan. Serve warm with your favorite sides and enjoy!


  1. Use gluten-free panko breadcrumbs to make this recipe gluten-free.
  2. Please read the blog post in its entirety for more tips + tricks.