The Ultimate Moist Meatloaf Recipe (With the Best Glaze!)

This Ultimate Moist Meatloaf is my go-to family favorite because the combination of Panko breadcrumbs and milk ensures a perfectly juicy texture every single time. I top it with a thick, sweet, and tangy glaze that caramelizes in the oven for that classic, irresistible finish. It is the perfect comforting meal for a cozy Sunday dinner or a hearty holiday main dish that everyone will love!

Prep Time15

Cook Time1 5

Total Time1 20

Course: Dinner

Cuisine: American

Keyword: Best Meatloaf Glaze, Comfort Food Recipes for Families, Easy Weeknight Dinner Ideas, Ground Beef Dinner Recipes, How to Make Moist Meatloaf, Juiciest Meatloaf with Panko, Sunday Night Dinner Ideas, Sweet and Tangy Meatloaf Sauce, The Ultimate Moist Meatloaf Recipe, Traditional Meatloaf Recipe

Servings: servings

Calories: 590kcal

Author: George - U Keep Cooking

Equipment

Baking Dish
9 x 5 Loaf Pan

Ingredients

2 lbs ground beef (80/20 or 85/15)
1 onion (finely chopped)
1 teaspoon olive oil
3 cloves garlic (minced)
2 eggs
2 tablespoons ketchup
1 tablespoons Worcestershire sauce
3 tablespoons parsley finely chopped
1 cup Panko breadcrumbs
⅕ cup milk
1 teaspoon salt
1 teaspoon Italian seasoning
½ teaspoon black pepper

Meatloaf Topping:

¾ cup ketchup
2 tablespoons brown sugar
1½ teaspoon white vinegar
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon Worcestershire sauce
1 tablespoon yellow mustard

Instructions

Prep the Oven and Pan: Start by preheating my oven to 350°F. While that’s heating up, I lightly grease a 9 x 5-inch loaf pan or line a baking sheet with parchment paper if I prefer to free-form my loaf.
Sauté the Aromatics: Heat the olive oil in a small skillet over medium heat. I add my finely chopped onion and sauté for about 5 minutes until soft, then stir in the minced garlic for just another minute until it smells amazing. Set this aside to cool for a few minutes.
Soak the Breadcrumbs: In a small bowl, I combine the 1 cup of Panko with the 1/3 cup of milk. Let this sit for a minute or two to create a "panade"—this is my secret to making sure the meatloaf stays incredibly moist and tender.
Whisk the Wet Ingredients: In a large mixing bowl, whisk together the 2 eggs, 2 tbsp ketchup, 1 tbsp Worcestershire sauce, salt, black pepper, Italian seasoning, and the fresh parsley. Mixing the spices into the liquid first ensures the flavor is even throughout the whole loaf.
Mix the Meatloaf: Add the 2 lbs of ground beef, the cooled onions and garlic, and the soaked Panko mixture into the large bowl. Now, here is the most important part: mix gently using my hands or a fork just until combined. Never overmix because that’s how you end up with a tough, dense meatloaf!
Shape and Bake: Transfer the meat mixture into my prepared loaf pan (or shape it into a loaf on my baking sheet). Pop it into the oven and bake it uncovered for about 40 minutes while you get the glaze ready.
Make and Apply the Glaze: While the meat is baking, I whisk together the 3/4 cup ketchup, brown sugar, vinegar, garlic powder, onion powder, Worcestershire sauce, and the optional mustard. After that first 40 minutes of baking, Pull the meatloaf out, spread that beautiful glaze generously over the top, and put it back in for another 25–35 minutes.
Rest and Serve: Once the internal temperature reaches 160°F, Take it out of the oven and always let the meatloaf rest for 10 minutes before slicing it; this lets the juices redistribute so every bite is perfectly moist!

Nutrition