Meatloaf for Non-Believers: The Recipe That Changed My Mind
If you think you don’t like meatloaf, this is the one to try. Ground beef and pork, a generous blend of simple seasonings, and a tangy brown sugar glaze — it’s the recipe that turned me into a meatloaf fan.
Quick Summary
- Real flavor, not bland meat — a blend of ground beef and ground pork plus salt, pepper, thyme, and parsley
- Mix it by hand in minutes — no chopping, no sautéing, just dump and mix
- Baked on a sheet pan — so it isn’t sitting in grease the whole time
- Three-ingredient glaze — ketchup, brown sugar, and dry mustard with a little tang
- Hands-off oven time — 1 hour at 350°F while you make your sides
- Bonus: the leftovers make the best meatloaf sandwiches
Why I Finally Became a Meatloaf Fan
I’m going to be honest with you. For a long time, I didn’t think I was a meatloaf person. So many times meatloaf is just meat that isn’t seasoned very well, and I never saw what all the fuss was about.
This recipe changed my mind.
It’s full of flavor because it has the right blend of seasonings, and there’s enough of them for two whole pounds of meat. The other thing that makes a big difference is using a combination of ground beef and ground pork. That pork brings a whole new level of flavor and keeps everything tender.
I also don’t bake mine in a loaf pan. I shape it right on a foil-lined sheet pan. It still sits in a little of the grease, but a lot of it spreads out while it bakes, so you aren’t left with a meatloaf swimming in fat. And that longer, flatter shape is just right for slicing leftovers into sandwiches the next day.
If you’ve ever said “I don’t really like meatloaf,” jump on in and make this one with me. I think it might change your mind too.
Homemade Meatloaf with Brown Sugar Glaze
Prep time: 15 minutes Cook time: 60 minutes Rest time: 10 minutes Serves: 8
Ingredients
For the meatloaf
- 1½ pounds ground beef
- ½ pound ground pork
- ¼ cup milk
- 1 cup breadcrumbs
- 2 large eggs
- 1 tablespoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- 2 tablespoons parsley
For the glaze
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon dry mustard
Instructions
- Heat the oven and prep your pan. Preheat your oven to 350°F. Line a sheet pan with foil. It gets pretty messy under a meatloaf, and the foil saves you a lot of scrubbing afterward.
- Add everything to the bowl. Put the ground beef and ground pork in a large bowl. Then just dump everything else in: the milk, breadcrumbs, eggs, salt, pepper, thyme, and parsley. That tablespoon of salt might look like a lot, but remember you’re seasoning two whole pounds of meat, so you want plenty.
- Mix with your hands. You can use a spoon if you’d like, but clean hands really do work best for meatloaf. Start with one hand, then get both in there. It only takes a minute or two. You’ll know it’s ready when you can see the parsley and seasonings spread evenly all through the meat. Don’t forget to scrape the sides of the bowl so all that good stuff ends up in your meatloaf.
- Shape it on the sheet pan. Turn the mixture out into the center of your lined pan and shape it into a long, even loaf. If you’d rather use a loaf pan, you certainly can. I just think it bakes better on a sheet pan because it isn’t sitting in all the grease. Bonus: this shape is perfect for leftover meatloaf sandwiches.
- Make the glaze. In a small bowl, stir together the ketchup, brown sugar, and dry mustard until smooth. Don’t skip the dry mustard. It gives the glaze such a good tang that goes so well with the ketchup and brown sugar. If your family likes extra glaze for their slices, go ahead and make a little more.
- Glaze the top. Spoon the glaze across the top of the meatloaf and spread it so it covers most of the outside. It’s fine if it drips down the sides. That just means every piece gets some.
- Bake. Bake at 350°F for about 60 minutes, until it’s cooked through (160°F in the center if you use a thermometer). Your oven might be a little different, so check it toward the end. While it bakes, get your side dishes going, and dinner will be ready as soon as the meatloaf comes out.
- Rest, slice, and serve. Let it rest for about 10 minutes before slicing so the slices hold together. I love an end piece because you get all that good glaze on it.
Tips for the Best Meatloaf
- Don’t skip the pork. The beef and pork combination is a big part of why this meatloaf has so much more flavor than the ones you might remember.
- Use your hands. They mix the meatloaf more evenly than a spoon, and it’s quicker too.
- Sheet pan over loaf pan. Less of the meatloaf ends up sitting in the rendered fat.
- Line the pan with foil. Cleanup goes so much faster.
- Make extra glaze. Set some aside to spoon over individual slices at the table.
- Plan for leftovers. Cold meatloaf makes a wonderful next-day sandwich. I show you my favorite way in my Grilled Meatloaf Sandwich video.
Homemade Meatloaf with Brown Sugar Glaze
Ingredients
For the meatloaf
- 1 1/2 pounds ground beef
- 1/2 pound ground pork
- 1/4 cup milk
- 1 cup breadcrumbs
- 2 large eggs
- 1 tablespoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 tablespoons parsley dried or fresh
For the glaze
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon dry mustard
Instructions
Make the meatloaf
- Preheat the oven to 350°F. Line a sheet pan with foil for easy cleanup.
- In a large bowl, add the ground beef, ground pork, milk, breadcrumbs, eggs, salt, pepper, thyme, and parsley.
- Mix with clean hands until the seasonings and parsley are evenly spread throughout the meat, scraping the sides of the bowl as you go.
- Turn the mixture onto the center of the lined sheet pan and shape it into a long, even loaf.
Glaze and bake
- In a small bowl, stir together the ketchup, brown sugar, and dry mustard until smooth.
- Spoon the glaze over the top of the meatloaf and spread it so it covers most of the outside, letting some drip down the sides.
- Bake at 350°F for about 60 minutes, until the center reaches 160°F.
- Let the meatloaf rest for about 10 minutes, then slice and serve.
Video
Notes
- Baking on a sheet pan instead of a loaf pan keeps the meatloaf from sitting in as much rendered fat. A loaf pan still works if you prefer it.
- The beef and pork combination adds flavor and tenderness. You can use 2 pounds of ground beef if needed.
- Make extra glaze to spoon over individual slices at the table.
- Ovens vary, so check the internal temperature toward the end of baking.
- Make ahead: shape, cover, and refrigerate up to 1 day. Add the glaze just before baking and allow a few extra minutes in the oven.
- Leftovers keep 3 to 4 days in the refrigerator or up to 3 months in the freezer. They make great meatloaf sandwiches.
Frequently Asked Questions
What makes this meatloaf different from other meatloaf recipes?
It uses a blend of ground beef and ground pork, and it’s seasoned generously for two pounds of meat. Plenty of meatloaf ends up bland because the seasoning gets lost. This one has flavor in every bite.
Can I make meatloaf with only ground beef?
Yes, you can use 2 pounds of ground beef. It’ll still be good, but the pork adds richness and keeps it more tender, so I really recommend the combination if you can find it.
Should I bake meatloaf in a loaf pan or on a sheet pan?
Either one works. I prefer a foil-lined sheet pan because the grease spreads out instead of pooling around the meatloaf. If you use a loaf pan, you may want to pour off some of the fat partway through baking.
How long do you bake a 2-pound meatloaf at 350°F?
About 60 minutes. The safest way to know it’s done is to check the center with a meat thermometer. Ground beef and pork should reach 160°F.
What is the glaze on meatloaf made of?
This one is just ketchup, brown sugar, and dry mustard. The dry mustard adds a little tang that balances the sweetness.
Can I use yellow mustard instead of dry mustard in the glaze?
Yes. Start with about a teaspoon of prepared yellow mustard. It’ll be slightly tangier and a little thinner, but still delicious.
Can I use fresh parsley instead of dried?
Absolutely. Fresh parsley works great. Chop it fine and use about the same amount, or a little more if you love the flavor.
Can I make meatloaf ahead of time?
Yes. Mix and shape the meatloaf, cover it, and refrigerate it for up to a day. Add the glaze right before baking, and give it a few extra minutes in the oven since it’ll be starting out cold.
How do I store and reheat leftover meatloaf?
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat slices in a skillet or in the microwave with a damp paper towel over them so they don’t dry out. Or turn them into meatloaf sandwiches.
Can I freeze meatloaf?
Yes. Let it cool completely, then wrap whole or sliced meatloaf tightly and freeze for up to 3 months. Thaw it in the refrigerator overnight before reheating.
More Recipes You’ll Love
- Rebecca’s Meatloaf Recipe — A Viewer’s Secret Ingredient Changes Everything
- Grilled Meatloaf Sandwich: Level Up Your Leftovers
- Old-Fashioned Pea Salad, a great side to serve alongside
- The Holiday Hack You Needed: Make-Ahead Mashed Potatoes
I hope you’ll give this meatloaf a try, even if you’ve never been a meatloaf fan. I think your family will love it too, and I’d love to hear how it turns out for you.
And remember to go out today and find somebody who needs a little bit of kindness and give them some of yours.
— Mary Katherine
