The Ultimate Juicy & Never-Fail Meatloaf Recipe: A Family Favorite

Prepare to experience the best meatloaf recipe you will ever create! For over 15 years, this signature meatloaf has been a cherished culinary staple in my home, consistently receiving rave reviews from family and friends. It’s more than just a meal; it’s a classic comfort food that embodies warmth and satisfaction. This particular recipe stands out because it’s truly a no-fail formula, guaranteed to produce a gloriously juicy and flavorful dinner that absolutely never falls apart. Get ready to elevate your weeknight meals with this truly exceptional, melt-in-your-mouth meatloaf.

My Journey to the Perfect Meatloaf Recipe

My love for meatloaf runs deep, whether it’s served generously coated in a tangy glaze or alongside creamy mashed potatoes drenched in rich brown gravy. Like many home cooks, I’ve tried various approaches over the years. I’ve long since moved past the basic meatloaf seasoning packets and even evolved beyond the traditional egg, onion, and bread crumb combination. My culinary quest led me to this extraordinary meatloaf supper, a recipe I originally discovered in a cherished Cook’s Illustrated newsletter. It was a game-changer, promising and delivering a superior meatloaf experience.

This particular meatloaf recipe consistently earns high praise. Its fabulous flavor profile is simply irresistible, and the aroma filling your kitchen as it bakes is absolutely divine. Everyone who tries it falls in love with its tender, juicy texture and savory taste. It’s a definite keeper, securing a permanent spot on my master list of go-to ground beef dinner ideas!

Essential Ingredients for the Perfect Meatloaf

While a detailed list of ingredients with precise measurements can be found in the printable recipe card at the end of this post, I wanted to share some insights into each component and offer helpful substitution suggestions. These ingredients are carefully chosen to ensure a moist, flavorful, and structurally sound meatloaf.

Monterey Jack cheese: Grated on the small holes of a box grater, this cheese melts beautifully and adds a subtle creaminess and savory depth. If Monterey Jack isn’t available, Mozzarella cheese will work just as well, offering a similar texture when incorporated into the meat mixture.
Butter: Used for sautéing the aromatics, butter provides a rich, foundational flavor. Margarine can be used as a substitute if preferred, though butter offers superior taste.
Vidalia onion: My personal favorite for its sweetness and mildness, Vidalia onion caramelizes wonderfully, contributing essential flavor without being overpowering. A standard yellow onion is an excellent alternative and will also yield delicious results.
Celery and fresh garlic: Minced finely and cooked with the onion, these vegetables form the aromatic base of the meatloaf, adding depth and complexity to the overall flavor profile.
Fresh thyme leaves: The fragrant, earthy notes of fresh thyme are exceptional here. If fresh thyme isn’t on hand, you can substitute it with 3/4 teaspoon of dried thyme, keeping in mind that dried herbs are more concentrated than fresh.
Paprika: Regular paprika is perfectly fine, providing a mild, sweet pepper flavor and a lovely color. For an exciting twist and an extra layer of savory depth, consider using smoked paprika. It adds a wonderful smoky aroma that complements the beef beautifully.
Tomato juice: This ingredient is key for moisture and a touch of acidity that brightens the flavor. I often keep small cans of tomato juice for convenience. If you don’t have any, you can literally squeeze some juice from a fresh tomato, or buy a larger can and freeze the leftovers for future recipes. Alternatively, embrace the leftovers and make a delicious Bloody Mary!
Chicken broth: I prefer unsalted low-sodium chicken broth to control the overall saltiness of the dish. However, vegetable broth or beef broth can also be used, depending on what you have and your desired flavor intensity.
Large eggs and unflavored gelatin powder: These are the secret binders that ensure your meatloaf holds its shape perfectly and never falls apart, while also contributing to its incredibly juicy texture. The gelatin, in particular, is a game-changer, trapping moisture within the loaf.
Soy sauce and Dijon mustard: These ingredients are flavor powerhouses! Soy sauce adds a fantastic umami depth, while Dijon mustard provides a tangy, slightly pungent kick that cuts through the richness of the beef. I strongly recommend sticking with Dijon mustard, but for soy sauce, you could use Worcestershire sauce as a substitute. While they have different flavor profiles, Worcestershire will still contribute a savory, complex taste that works well in this recipe.
Crushed saltine crackers: Instead of traditional bread crumbs, I opt for crushed saltine crackers. Their crisp texture helps absorb moisture without making the meatloaf dense, and they contribute a subtle salty note. While bread crumbs certainly can be used, saltines offer a unique texture and flavor.
Fresh parsley leaves: Inexpensive and widely available, fresh parsley adds a vibrant herbaceous note and a pop of color. I highly recommend using fresh if possible. If dried parsley is your only option, use half the amount called for in the recipe, as its flavor is more concentrated.
Table salt and freshly ground black pepper: Essential for seasoning, these staples enhance all the other flavors in the meatloaf, bringing everything into perfect balance.
Ground sirloin and ground beef chuck: This combination is crucial for the ultimate meatloaf. We’ll delve deeper into this below, but essentially, sirloin provides lean meat for structure and flavor, while chuck adds the necessary fat for juiciness and richness.

The Tangy-Sweet Meatloaf Glaze

No truly great meatloaf is complete without a fantastic glaze. This sweet and tangy topping caramelizes beautifully as it bakes, adding a burst of flavor and a lovely sheen to your finished loaf. Here’s what you’ll need for the irresistible glaze:

1/2 cup ketchup: The classic base, offering sweetness and tomatoey tang.
1 teaspoon hot sauce: Adds a subtle kick that balances the sweetness. Adjust to your heat preference!
1/2 teaspoon ground coriander: A unique addition that brings a warm, citrusy, and slightly earthy note.
1/4 cup cider vinegar: Provides essential acidity to cut through the richness of the meatloaf and the sweetness of the ketchup.
3 tablespoons packed light brown sugar: For sweetness and a rich molasses flavor that helps the glaze caramelize.

Helpful Kitchen Tools for Meatloaf Success

Having the right tools can make all the difference in preparing the best homemade meatloaf. These items will ensure accuracy, ease, and optimal results:

Instant-read thermometer: Crucial for ensuring your meatloaf is cooked to the perfect internal temperature for safety and juiciness.
Removable draining bottom loaf pan: A game-changer for meatloaf, allowing excess fat to drain away, resulting in a less greasy, firmer loaf.
10-inch skillet: Ideal for sautéing the aromatics to build a flavorful base for your meatloaf.
Measuring cups and spoons: Essential for accurate ingredient measurement, which is key for consistent results in any recipe.

Expert Tips for a Flawless, Juicy Meatloaf

Achieving the perfect meatloaf involves more than just mixing ingredients; a few key techniques can elevate your results from good to truly exceptional. Follow these tips for a meatloaf that’s consistently juicy, flavorful, and holds its shape beautifully.

Choosing Your Ground Beef: The Foundation of Flavor and Texture.
You’ll notice in the printable recipe that I strongly suggest using a combination of ground sirloin and ground chuck. This pairing has proven to be my favorite for striking the ideal balance. The ground sirloin (typically leaner) provides a robust beefy flavor and good structure, while the ground chuck (with a slightly higher fat content) ensures incredible juiciness and richness.
If you opt for a single type of ground beef, aim for a fat content of roughly 85/15 (85% lean, 15% fat). This ratio is crucial: you need some fat for both flavor and to keep the meatloaf moist and tender. Too lean, and your meatloaf can become dry and crumbly. Too fatty, and you’ll end up with a greasy mess, and the meatloaf will shrink considerably during cooking as the fat renders out. The 85/15 blend offers the best of both worlds, ensuring a delicious and well-textured loaf.
Don’t Overmix the Meat: The Secret to Tenderness.
This is a critical tip: avoid overmixing your meatloaf mixture at all costs! Overworking the ground beef develops its proteins, leading to a tough, dense, and less enjoyable meatloaf. Instead, use a light hand – a fork or a wooden spoon works perfectly – and mix just until all the ingredients are combined and evenly distributed. You don’t want to compact it or smash everything together. A few gentle squeezes with your hands at the very end can help bind the proteins without making it tough, ensuring the meatloaf holds its shape and doesn’t fall apart when cooked or sliced.
Invest in a Meatloaf Pan with a Drip Insert: Healthier and Sturdier.
If you’re a regular meatloaf maker, a specialized meatloaf pan with a drip insert is an invaluable tool. For those unfamiliar, it’s essentially a standard 8×4 loaf pan that includes an additional inner pan with drain holes. The meatloaf cooks in this perforated insert, allowing excess fat and juices to drip down into the outer pan below. This ingenious design prevents your meatloaf from sitting in grease, resulting in a healthier, less oily, and firmer loaf. I’ve had mine for many years, and it consistently produces superior results. You can find excellent options, like this one on Amazon.
The Butter Knife Trick: Ensuring Proper Drainage.
Even with a drip pan, sometimes fat can pool around the top edges of the meatloaf and prevent proper drainage. This occasionally happens as the meat cooks and slightly expands, blocking the crevices along the sides of the pan insert. To remedy this, once the meatloaf is partially cooked (or even when it’s done), gently run a butter knife around the edges of the loaf. This simple maneuver will break any surface tension or blockages, allowing any trapped fat to fall down into the drip pan, ensuring a perfectly cooked and less greasy meatloaf.

How to Prepare This Delicious Meatloaf: Step-by-Step Instructions

Follow these detailed steps to create a truly exceptional meatloaf that will become a cherished family favorite. Each step is designed to build layers of flavor and ensure a perfectly cooked result.

Prepare the Oven and Cheese: Adjust your oven rack to the middle position and preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Next, spread the grated Monterey Jack (or Mozzarella) cheese evenly on a small plate and place it in the freezer. This step is crucial as it allows the cheese to firm up, making it easier to crumble into a coarse powder when you add it to the meat mixture, ensuring even distribution and preventing it from clumping.

Sauté the Aromatics: In a 10-inch skillet, melt the butter over medium-high heat until it begins to foam. Add the finely chopped onion and celery, and cook, stirring occasionally, for 6 to 8 minutes, or until the vegetables start to soften and brown slightly. This caramelization builds a deep flavor base. Then, add the minced garlic, fresh thyme, and paprika, stirring constantly for about 1 minute until fragrant – be careful not to burn the garlic. Reduce the heat to low and pour in the tomato juice. Cook, stirring to scrape up any browned bits (fond) from the bottom of the pan, until the mixture has thickened slightly, about 1 minute. This step deglazes the pan and incorporates all those delicious flavors.
Cool the Aromatic Mixture: Transfer the cooked onion and celery mixture to a small bowl and set it aside to cool completely. Allowing it to cool prevents it from cooking the raw eggs when mixed later.

Combine Wet Ingredients and Binders: In a large mixing bowl, whisk together the chicken broth and large eggs until thoroughly combined. Sprinkle the unflavored gelatin powder evenly over the liquid and let it stand for 5 minutes; this allows the gelatin to “bloom” and dissolve properly, which is key for its binding properties. After blooming, stir in the soy sauce, Dijon mustard, crushed saltine crackers, fresh parsley, table salt, ground black pepper, and the cooled onion mixture from step 3. Mix well to combine all these flavor-packed components.

Incorporate Meat and Cheese: Retrieve the frozen cheese from the freezer and crumble it into a coarse powder over the mixture in the large bowl. This ensures the cheese remains distinct and distributes evenly without melting too quickly. Add the ground sirloin and ground beef chuck to the bowl. Gently mix everything together with your hands, a wooden spoon, or a fork. The key here is to mix just until thoroughly combined, about 1 minute, being careful not to overmix. Overmixing can lead to a tough meatloaf. A few gentle squeezes by hand can help the mixture bind without compacting it too much.

Shape and Glaze: Carefully shape the meat mixture into a uniform loaf. If you’re using a meatloaf pan with a removable draining bottom, press the mixture into that. Prepare your glaze by combining all the glaze ingredients (ketchup, hot sauce, ground coriander, cider vinegar, and brown sugar) in a small bowl and whisking until smooth. Spread half of this delicious glaze evenly over the top and sides of the shaped meatloaf.

Bake the Meatloaf: Place the glazed meatloaf in the preheated oven. Bake for approximately 40 minutes. After this initial baking period, remove the meatloaf from the oven and spread the remaining half of the glaze over the top. Return it to the oven and continue baking for an additional 15-20 minutes, or until an instant-read thermometer inserted into the very center of the loaf registers between 135 to 140 degrees Fahrenheit (57-60 degrees Celsius). Total baking time will be around 55 to 65 minutes. Remember to check my note #6 above in the recipe tips section if you are using a specialized meatloaf pan, as drainage can be important.
Rest and Serve: Once the meatloaf reaches the desired internal temperature, remove it from the oven. This is a crucial step for achieving maximum juiciness and for the loaf to hold its shape perfectly. Let the meatloaf rest for about 20 minutes before slicing. Resting allows the juices to redistribute throughout the loaf, ensuring every slice is incredibly moist and tender.

And let’s not forget the magic of leftover meatloaf! It’s one of my absolute favorite culinary delights. I eagerly anticipate enjoying a delicious meatloaf sandwich for lunch the next day, layered on two slices of soft white bread with a generous smear of mayonnaise. It’s comfort food that keeps on giving!

More Irresistible Comfort Food Recipes

If you share my passion for hearty, comforting meals, you’ll definitely want to explore these other beloved recipes from my kitchen. They pair wonderfully with this meatloaf or stand proudly as main courses themselves:

For a rich and satisfying Italian classic, try my Italian Lasagna.
Indulge in the creamy, savory flavors of my classic Beef Stroganoff.
Looking for the perfect side dish to complement this meatloaf recipe? My homemade easy stovetop mac and cheese is always a hit.
Alternatively, for a truly effortless and creamy option, prepare my Crockpot mashed potatoes.
For another delightful potato side, these Scalloped potatoes are always a delicious and elegant choice.

The Best Meatloaf Recipe Ever

This ultimate meatloaf recipe is a beloved classic comfort food. It’s a foolproof method that guarantees a juicy, flavorful, and perfectly structured meatloaf that will never fall apart. A true family favorite!

4.99 from 51 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American

Servings: 10 slices

1 hour 40 minutes

Calories: 328

Author: Amanda Davis

Ingredients

▢ 3 ounces Monterey Jack cheese grated on small holes of box grater (about 1 cup)
▢ 1 tablespoon unsalted butter
▢ 1 cup onion chopped fine
▢ ½ cup celery chopped fine (about 1 stalk)
▢ 1 clove garlic minced or pressed through a garlic press (about 1 teaspoon)
▢ 2 teaspoons minced fresh thyme leaves or 3/4 teaspoon dried
▢ 1 teaspoon paprika
▢ ¼ cup tomato juice
▢ ½ cup low-sodium chicken broth
▢ 2 large eggs
▢ ½ teaspoon unflavored gelatin powdered
▢ 1 tablespoon soy sauce
▢ 1 teaspoon Dijon mustard
▢ ⅔ cup crushed saltine crackers
▢ 2 tablespoons minced fresh parsley leaves
▢ ¾ teaspoon table salt
▢ ½ teaspoon ground black pepper
▢ 1 pound ground sirloin
▢ 1 pound ground beef chuck

Glaze

▢ ½ cup Ketchup
▢ 1 tsp hot sauce
▢ ½ tsp ground coriander
▢ ¼ cup cider vinegar
▢ 2 tbsp packed light brown sugar

Things You’ll Need

▢
Instant read thermometer
▢
Meatloaf pan
▢
Large skillet
▢
Measuring cups and spoons

Before You Begin

I suggest both ground sirloin and ground chuck for the best balance of flavor and juiciness. If using one type of ground beef, aim for an 85/15 fat content. This ensures enough fat for moisture without resulting in a greasy loaf or excessive shrinkage.
Don’t over mix the meat, as this can lead to a tough meatloaf. Mix gently with a fork or wooden spoon until just combined. A few light squeezes with your hands at the end can help bind the proteins without overworking them, ensuring the loaf stays together.
I highly recommend a meatloaf pan with a drip insert. This design, featuring an inner pan with drain holes inside a main pan, allows excess fat to drip away from the meat. The result is a healthier, less greasy, and firmer meatloaf. You can find similar pans on Amazon.
Run a butter knife around the edges of the meatloaf in the pan (especially if using a drip pan) if you notice fat pooling at the top. This helps to release any fat that might be trapped along the sides, allowing it to drain properly into the bottom pan.

Instructions

Adjust oven rack to middle position; heat oven to 375 degrees F (190 C). Spread grated cheese on a plate and place in the freezer until ready to use.
Heat butter in a 10-inch skillet over medium-high heat until foaming. Add chopped onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add minced garlic, thyme, and paprika and cook, stirring, until fragrant, about 1 minute. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from the pan, until thickened, about 1 minute. Transfer mixture to a small bowl and set aside to cool.
Whisk broth and eggs in a large bowl until combined. Sprinkle gelatin over liquid and let stand for 5 minutes. Stir in soy sauce, Dijon mustard, crushed saltines, minced parsley, salt, pepper, and the cooled onion mixture. Crumble the frozen cheese into a coarse powder and sprinkle over the mixture. Add ground beef; mix gently with hands (a wooden spoon or fork also works well, just don’t over mix it) until thoroughly combined, about 1 minute.
Shape the meat mixture into a loaf, or use a loaf pan with a removable draining bottom like mine.
In a small bowl, whisk together all glaze ingredients. Spread half of the glaze over the meatloaf then place in the oven. After 40 minutes, remove and add the remaining glaze. Put back in the oven and cook for an additional 15-20 minutes. (Bake until an instant-read thermometer inserted into the center of the loaf reads 135 to 140 degrees F, about 55 to 65 minutes total.)
Let the meatloaf cool about 20 minutes before slicing to allow juices to redistribute for a perfectly juicy and firm loaf.

Nutrition

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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.

This post was originally published on this blog on February 2, 2010, and has been updated and expanded for clarity and comprehensiveness.