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Best Meatloaf

This is the best meatloaf recipe ever and comes complete with a yummy glaze. It will knock your socks off! My mom never made meatloaf when I was growing up so when I moved out on my own, I started experimenting with different recipes and this is my best creation.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course lunch/dinner
Cuisine American
Servings 12 people
Calories 3179.5 kcal

Equipment

  • 1 skillet
  • 1 Large Mixing Bowl
  • 1 Loaf Pan 5x9-inch
  • 1 Small Mixing Bowl For glaze
  • 1 Meat Thermometer Essential for food safety and perfect doneness

Ingredients
  

Main

  • 1 tablespoon butter
  • ¼ cup minced onion
  • 2 cloves garlic minced
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons freshly ground black pepper
  • 2 pounds extra-lean ground beef
  • 3 slices bread toasted and crumbled
  • 7 buttery round crackers crushed
  • 1 egg lightly beaten
  • 3 ½ tablespoons sour cream
  • 1 ½ tablespoons Worcestershire sauce
  • 1 15 ounce can tomato sauce, divided
  • ¼ cup milk or as needed (Optional)
  • 3 tablespoons ketchup

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Gather all ingredients. Dotdash Meredith Food Studios
  • Melt butter in a skillet over medium heat, and cook onion and garlic until onion is soft and translucent, about 5 minutes. Remove from heat, and season with salt and pepper. Dotdash Meredith Food Studios
  • Combine onion and garlic mixture, beef, crumbled bread, crushed crackers, egg, sour cream, Worcestershire sauce, and 1/2 can tomato sauce in a large bowl. Mix until well combined. Gradually stir in milk, 1 teaspoon at a time, until mixture is moist, but not soggy. Dotdash Meredith Food Studios
  • Transfer the mixture to a 5x9-inch loaf pan. Bake uncovered in the preheated oven for 40 minutes. Increase oven temperature to 400 degrees F (200 degrees C). Continue baking 15 minutes, to an internal temperature of 160 degrees F (70 degrees C). Dotdash Meredith Food Studios
  • Mix the remaining tomato sauce and ketchup in a small bowl. Pour over the top of the meatloaf, and continue baking for 10 minutes. Dotdash Meredith Food Studios
  • Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS 

Notes

To ensure a tender meatloaf, avoid overmixing the ingredients; gentle combining is key. The combination of toasted bread and crushed crackers provides a superior texture and binding, preventing a dense loaf. For optimal flavor and moisture, don't skip sautéing the aromatics. Always use a meat thermometer to reach 160°F (70°C) for food safety and to prevent overcooking, which can lead to a dry result. Allowing the meatloaf to rest for 10-15 minutes after baking before slicing allows juices to redistribute, enhancing succulence. Consider adding fresh herbs like parsley or thyme to the mix for an aromatic boost.