Juicy Meatloaf Recipe | Homemade with a Tangy Glaze
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Are you looking for a juicy meatloaf recipe that tastes like mom used to make? Look no further. This recipe checks all of the boxes.
This easy meatloaf recipe is a family favorite! Tender and juicy on the inside with a tangy glaze that adds a ton of flavor. Comforting and satisfying, it always brings smiles to the table.
This recipe makes a delicious dinner for a large family but can be scaled down easily. Just cut the ingredients in half or better yet, make it as written and separate it into two smaller loaf pans.
Cook one now, and freeze the second one for an easy dinner down the road. Just wrap it tightly in heavy-duty aluminum foil and it will keep in the freezer for a couple of months.
Using a base of minced carrots, onions, celery, and garlic infuses this meatloaf with flavor. It takes a little extra prep, but using a food processor makes it quick and easy and it is SO worth it!
The smaller you get your vegetables, the better your meatloaf will hold together.
Tips for success: I don’t know if y’all have noticed, but I am a HUGE fan of Ninja products. This Ninja Food Chopper Express is the perfect size for RV kitchens. It makes jobs like mincing vegetables a breeze and it’s easy to clean. I use mine almost daily.
I like to use garlic croutons in place of breadcrumbs. It gives the meat an extra kick of flavor and it is a great way to use up my leftover Homemade Garlic Butter Croutons. You could also use day-old bread or panko bread crumbs. My mom used to use Saltine crackers.
This meal is easy to prepare in your RV kitchen. The loaf pan fits nicely in the smaller ovens that we RVers have to use and the smells that fill the camper are amazing!
We have the Ninja DT201 Foodi Air Fryer Oven and I can’t imagine cooking in my RV without it. We bought ours on Amazon.
What to serve with this juicy meatloaf recipe
I like to serve this simple meatloaf recipe with creamy mashed potatoes and roasted carrots, but the possibilities are endless and completely depend on the preference of your family. I recently tried this Squash Casserole with Stuffing and it was AMAZING! It was the perfect side to this meaty dish, but here are some other great options.
Now that you have decided that you HAVE to add this Juicy Meatloaf Recipe into your dinner rotation this week…
Let’s gather up the ingredients
I always give instructions with step-by-step photos in my posts, just in case some readers have questions. But if you are just here for the recipe, click the JUMP TO RECIPE tab under the title and it will take you directly there. You can also print the recipe card with full instructions, or you can click one of the SHARE BUTTONS and save it for later!
For the meatloaf
- Ground Beef– 80/20. You don’t want to use lean meat for this recipe. The fat in the 80/20 blend will melt in the oven and provide juiciness to your meatloaf. If you are worried about too much fat, you can use a rimmed sheet pan instead of a loaf pan—that way the fat has someplace to go. The excess fat can always be drained off in the end either way.
- Ground Pork- Mixing pork with the beef adds a perfect balance. It gives it a slight sweetness and also makes the mixture less dense than when using beef alone.
- Carrots, onions, garlic, and celery– When minced finely in your mini food processor, these aromatics will infuse the entire meatloaf with flavor.
- Milk, Ketchup, and Worcestershire sauce– These will add moisture and additional flavor.
- Eggs– Binding agent
- Garlic Croutons– You could also substitute these for day-old bread, Panko bread crumbs, or even crackers.
- Fresh Parsley– You could substitute dried, but fresh parsley adds a bright flavor and vibrant color.
- Seasonings– Oregano, salt, pepper, basil, paprika.
For the glaze
- Apple cider vinegar
- Brown sugar
- Garlic powder
- Onion powder
- Kosher salt
- Ground black pepper
- Cayenne pepper (optional)
Now Let’s Get Cooking!
In a large bowl, soak the croutons in the milk. Allow to sit and absorb the milk while you prepare the rest of the ingredients.
Add the carrot, celery, garlic, and onion to a small food processor and pulse until the vegetables are finely minced.
Once the milk has been absorbed, use your fingers to mash the croutons into a paste. Add the ground meat mixture, diced vegetables, eggs, Worcestershire sauce, and seasonings. With clean hands, mix until all of the ingredients have been incorporated.
Use parchment paper to line a loaf pan (either 4-x 8-inch or 5-x 9-inch). Add the meatloaf mixture and press to compact it in the pan. You could also form a free-standing loaf shape onto a rimmed baking pan.
If you are making this in advance, cover it with plastic wrap and place it in the refrigerator until you are ready to cook.
Make the glaze
In a small bowl combine the ketchup, vinegar, brown sugar, garlic powder, onion powder, kosher salt, pepper, and cayenne (if you are using). Stir until well blended. Again, if you are making this in advance, store it in an airtight container until ready to use.
Once you are ready to bake your meatloaf, preheat your oven to 350°F. Put the loaf in the preheated oven and bake for 45 minutes. After 45 minutes, remove the meatloaf from the oven and pour the glaze over the top of the meatloaf. Use a pastry brush to distribute the glaze evenly.
Place the meatloaf back into the oven. Increase the temperature to 400° and then bake for an additional 15 minutes or until the meatloaf reaches an internal temperature of 155°F.
Tips for success: If you are using the smaller loaf pans, you will need to decrease the cooking time. Check for doneness after about 30 minutes.
Allow it to cool for 10 minutes before cutting into individual slices and serving with your favorite sides.
Play around with different flavor options. Use this recipe as a guide and then…
- Try topping it with your favorite barbecue sauce instead of the glaze.
- Try using cracker crumbs or oatmeal in place of bread.
- Mix in a different kind of meat like Italian sausage and use tomato sauce to make an Italian-inspired version.
Experiment with different ways to make your meatloaf taste just the way YOU like it.
Frequently Asked Questions
One of my favorite things about this recipe is that it’s great for meal prep! I can make it during the weekend and then just put it in the oven when I get home from a long day at work. While the meatloaf is cooking, I make my sides and have a comforting dinner on the table in about an hour.
Making it in advance allows the meat to marinate in all of the delicious aromatics we infused it with AND letting it sit overnight also helps it to set up. You end up with a less crumbly result that is bursting with flavor.
Because the meat is packed so tightly in the meatloaf pan, it does take a while to cook. If you are baking it in a 350°F oven, it should be fully cooked in an hour. You will know it’s done when the internal temperature reaches 155°F. This is the instant-read thermometer I like to use.
Of course! This recipe is just a base. I prefer the flavor of combining beef and pork, but you could use all beef, beef and Italian sausage, or even ground chicken or turkey. Just use meat with a little higher fat content so that your loaf stays moist. Switch it up and try different flavor combinations until you discover your family’s favorite.
I hope your whole family enjoys this recipe as much as mine does. If you have any leftovers, make a meatloaf sandwich for lunch the next day.
The next time you are craving comfort food, I hope you will give this Juicy Meatloaf Recipe a try.
If you make it, or any of my other Recipes please be sure to give it a rating and let me know how yours turned out. I love hearing your feedback and I will do my best to answer any questions you have as quickly as I can.
As always, I will be back next week with more recipes from my RV kitchen to yours!
Juicy Meatloaf Recipe | Homemade with a Tangy Glaze
- 1 pound ground lean ground beef
- 1 pound ground pork
- ½ cup onion
- 1 carrot
- 1 rib celery
- 2 garlic cloves, minced
- 3 tablespoons ketchup
- 2 large eggs
- 2 tablespoons worcestershire sauce
- 2 teaspoons kosher salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons Fresh parsley, finely chopped
- 1 cup garlic croutons
- ⅓ cup milk
- ¾ cup ketchup
- 2 teaspoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne (optional)
- Preheat oven to 350°
- In a large bowl, soak the croutons in the milk. Allow to sit and absorb the milk while you prepare the rest of the ingredients.
- Add the carrot, celery, garlic, and onion to a small food processor and pulse until the vegetables are finely minced.
- Once the milk has been absorbed, use your fingers to turn the croutons into a paste. Add the ground meat, diced vegetables, eggs Worcestershire sauce, and seasonings. Mix until all of the ingredients have been incorporated, but try not to over-mix. Allow to sit in the refrigerator for 30 minutes to an hour, or even overnight.
- Line a loaf pan with parchment paper Shape the meat into a loaf and place it on a rimmed baking sheet lined with foil or parchment paper.
- Bake in the 350°F oven for 45 minutes.
- Mix the ingredients for the glaze in a small bowl, being sure to blend it well.
- After 45 minutes, remove the meatloaf from the oven and pour the glaze over the top. Use a pastry brush to paint it evenly over the meatloaf.
- Place the meatloaf back into the oven. Increase the temperature to 400° and then bake an additional 15 minutes or until the meatloaf reaches an internal temperature of 165°
- Allow the meatloaf to cool for 10 minutes before slicing and serve with your favorite sides.