Meatloaf Recipe (Classic, Moist & Easy)

What Makes This Recipe Work

Soaking the oats in milk creates a panade that keeps the loaf tender as it bakes, and mixing only until combined prevents a dense, crumbly texture. Glazing during the last 20 minutes gives the top a glossy, caramelized crust without burning.

Ingredients for Meatloaf Recipe (Classic, Moist & Easy)

• 2 lb (900 g) ground beef, 85% lean
• 1 cup (90 g) old-fashioned rolled oats
• 1 cup (240 ml) whole milk
• 1 medium yellow onion, finely grated (about 3/4 cup)
• 2 large eggs, beaten
• 2 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup ketchup
• 2 tbsp packed brown sugar
• 1 tbsp apple cider vinegar

How to Make Meatloaf Recipe (Classic, Moist & Easy)

1. Heat the oven to 350 degrees F (175 C) and line a rimmed sheet pan with foil, or lightly oil a 9x5 inch loaf pan.
2. Stir the oats and milk together in a large bowl and let stand 5 minutes, until the oats have soaked up most of the liquid.
3. Add the beef, grated onion, eggs, Worcestershire sauce, garlic powder, salt, and pepper, then mix with your hands just until combined.
4. Shape the mixture into a 9x5 inch loaf on the sheet pan, or press it into the loaf pan and smooth the top.
5. Bake 40 minutes, then stir the ketchup, brown sugar, and vinegar together and spread the glaze over the top.
6. Continue baking 15 to 20 minutes more, until the glaze is glossy and an instant-read thermometer in the center reads 160 degrees F (71 C).
7. If the top browns faster than the center cooks, tent the loaf loosely with foil for the last 10 minutes.
8. Rest the loaf 10 minutes before slicing so the juices set and the slices hold together.

Tips for the Best Meatloaf Recipe (Classic, Moist & Easy)

• Mix the meat with your hands just until it holds together; overworking it packs the loaf tight and makes it dense.
• The oats soak up the milk to form a panade, the same job breadcrumbs do, so the inside stays moist while the outside browns.
• 85% lean ground beef gives the juiciest loaf; if you use 90% or leaner, add an extra 2 tbsp milk to the panade.
• For more topping options beyond ketchup and brown sugar, see the meatloaf glaze page.

Variations and Substitutions

• Turkey meatloaf: swap the beef for 2 lb ground turkey and bake to 165 degrees F (74 C); see the turkey meatloaf recipe.
• Slow cooker meatloaf: shape the loaf on a foil sling and cook on LOW 4 to 5 hours; see the slow cooker meatloaf page.
• Mini muffin-tin meatloaves: press the mixture into a greased muffin tin and bake at 375 degrees F (190 C) for 20 to 25 minutes.
• Gyro meatloaf: use a lamb and beef blend with oregano and cumin for a Greek-style take; see the gyro meatloaf recipe.

How to Store and Reheat

• Refrigerate leftover meatloaf in a sealed container for up to 4 days; reheat slices at 325 degrees F (165 C) for 12 to 15 minutes or in the microwave.
• To freeze, wrap the cooled loaf or individual slices tightly in foil and freeze up to 3 months; thaw overnight in the fridge before reheating.

Meatloaf Recipe (Classic, Moist & Easy) FAQ