How to make a tender, sliceable meatloaf in the oven, family-friendly, budget-smart
A streamlined meatloaf recipe with baked-in moisture and a savory glaze you can swap (or skip). Options for Meatloaf Without Onions, No Ketchup, With Rice, and a bold Hamburger & Sausage version.
Classic comfort, clean slices, juicy center, and a glaze that doesn’t run.

Why You’ll Love It
- Consistently juicy: Smart ratio (meat + binder + moisture) and a 10-minute rest give neat slices.
- Oven method that works: Step-by-step How To Make A Meatloaf In The Oven with exact temps.
- Flexible flavors: Southern, no-ketchup, onion-free, and Meatloaf Recipes With Rice variations.
- Weeknight easy: Pantry ingredients; hands-on time ≈ 15 minutes.
- Budget comfort: Uses ground meat you already buy—great for meal prep.
Ingredients (notes only)
Meat & Moisture
- Ground beef 85–90%: Flavor and structure.
- Mild Italian sausage (optional): Adds richness (see “Hamburger & Sausage”).
- Milk + eggs: Tender crumb and binding without crumble.
Binders & Seasoning
- Panko or fine breadcrumbs: Even texture; swap cooked rice for gluten-light option.
- Worcestershire, Dijon, smoked paprika, garlic powder: Umami and gentle heat without overwhelming.
- Grated onion or onion powder: Moisture + aromatics; see “Without Onions”.
Glaze (customizable)
- Ketchup + brown sugar + apple cider vinegar: Balanced sweet-tang; see “No Ketchup” swaps.
Step-by-Step Instructions
- Heat oven to 350°F (175°C). Line a rimmed sheet with foil; place a wire rack on top (better browning).
- Mix wet: Whisk 2 eggs with ½ cup milk, 1 Tbsp Worcestershire, 1 tsp Dijon.
- Season + bind: In a bowl combine 1 cup panko, 1 tsp kosher salt, ½ tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, ¼ cup grated onion (or 1 tsp onion powder). Stir in the egg mixture.
- Add meat: Gently fold in 2 lb ground beef (or 1½ lb beef + ½ lb mild sausage) until just combined—don’t overmix.
- Shape: On the rack, form a tight 9×5-inch loaf; smooth cracks.
- Glaze: Mix ½ cup ketchup, 2 Tbsp brown sugar, 1 Tbsp apple cider vinegar; brush half over loaf.
- Bake: 45 minutes. Brush with remaining glaze; bake 15–25 minutes more until internal temp reaches 160°F (71°C).
- Rest: Tent with foil 10 minutes before slicing—juices re-distribute for clean slices.
Pro Tips
- Pan vs. freeform: Freeform on a rack = caramelized sides and less greasiness.
- Hydrate your crumbs: Let the egg/milk/panko sit 3–5 minutes; it locks in moisture.
- Don’t chase temps early: Insert thermometer at 55–60 minutes; opening the oven too much dries it.
- Slice with a serrated knife: Fewer crumbles, better presentation.
Variations (mapped to interests)
- Meatloaf Without Onions: Skip grated onion; use 1 tsp onion powder and add 2 Tbsp milk. (Meatloaf Without Onions)
- Meatloaf With No Ketchup (Glaze-free or Alt): Brush BBQ sauce or a tomato paste + maple + vinegar mix; or bake unglazed and serve with gravy. (Meatloaf With No Ketchup)
- Southern Meatloaf: Use ½ lb pork sausage, ¼ cup finely diced green bell pepper, extra 1 Tbsp ketchup in the mix. (Meatloaf Recipes Southern)
- With Rice: Replace panko with 1 cup cooked white rice; add 1 extra Tbsp Worcestershire. (Meatloaf Recipes With Rice)
- Hamburger & Sausage: 1½ lb beef + ½ lb sausage, add ¼ cup Parmesan to the mix; glaze lightly. (Meatloaf With Hamburger And Sausage)
How to Serve
- Slices with pan juices or brown gravy; pair with mashed potatoes or buttered rice and a bright side (green beans, slaw). Next-day: meatloaf sandwiches on toasted bread with Dijon.
Make Ahead & Storage
- Make ahead: Shape loaf up to 24 hours; cover and chill. Add 5–10 minutes to bake time.
- Fridge: 3–4 days, tightly wrapped.
- Freeze: Bake, cool fully, wrap whole loaf or slices; freeze up to 3 months. Thaw overnight; reheat, covered, at 300°F (150°C) until 150°F inside.
- Reheat slices: Skillet with a splash of broth, covered, 3–4 minutes per side.
FAQs
Why did my meatloaf fall apart? Overmixing, not enough binder, or slicing while hot. Hydrate crumbs, mix gently, and rest 10 minutes.
Can I bake in a loaf pan? Yes. Drain excess fat after 45 minutes; total time may increase by 5–10 minutes.
What internal temp is safe? 160°F (71°C) for ground beef/sausage mixtures per food-safety guidance.
Can I double it for meal prep? Yes—make two loaves on one sheet; rotate pans halfway.
Simple Nutrition Table (estimate per slice, 10 slices; basic beef version)
Calories ~360 | Protein ~25 g | Carbs ~18 g | Fat ~19 g | Sodium ~540 mg
Estimates only; will vary by meat blend, glaze, and swaps.

Easy Oven Meatloaf (Juicy & Sliceable)
Ingredients
- 2 lb ground beef (85–90% lean) or 1 1/2 lb beef + 1/2 lb mild Italian sausage
- 1 cup panko breadcrumbs or 1 cup cooked white rice
- 1/2 cup milk
- 2 large eggs
- 1/4 cup grated onion or 1 tsp onion powder
- 1 Tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 cup ketchup
- 2 Tbsp brown sugar
- 1 Tbsp apple cider vinegar
Equipment
- oven
- sheet pan with rack
- mixing bowls
- whisk
- spatula or hands for mixing
- Instant-read thermometer check for 160°F doneness
- foil
Method
- Heat oven to 350°F (175°C). Line a sheet pan with foil and set a rack on top.
- Whisk milk, eggs, Worcestershire, and Dijon in a medium bowl.
- In a large bowl, combine panko, salt, pepper, paprika, garlic powder, and grated onion. Stir in the egg mixture; let rest 3–5 minutes.
- Add ground meat and mix gently until just combined; avoid overmixing.
- Shape into a 9×5-inch loaf on the prepared rack.
- Stir together ketchup, brown sugar, and vinegar to make the glaze. Brush half over the loaf.
- Bake for 45 minutes. Brush with remaining glaze; bake 15–25 minutes more until internal temp reaches 160°F (71°C).
- Rest 10 minutes before slicing and serving.
Nutrition
Notes
Southern Style: Add 1/2 lb pork sausage + 1/4 cup diced green bell pepper.
With Rice: Swap panko for 1 cup cooked white rice; add 1 Tbsp extra Worcestershire.
Without Onions: Use onion powder and add 2 Tbsp extra milk.
Equipment: Sheet pan + rack, instant-read thermometer.
Alternate Methods: Air Fryer (if size allows): 350°F (175°C) 35–45 min to 160°F; tent and rest 10 min.
Slow Cooker: Shape loaf on foil sling; cook LOW 6–7 hr or HIGH 3–4 hr to 160°F; glaze and broil 2–3 min to set.
Convection Oven: Reduce to 335°F (170°C); start checking at 50–55 min.