Best Meatloaf Recipe
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This is it: my Best Meatloaf Recipe (and Chad’s all-time favorite!), reimagined to feed a crowd. Instead of baking for over an hour, this version presses juicy, seasoned beef into a thin layer on a sheet pan, smothers it in a sweet-and-tangy glaze, and bakes to perfection in just 20 minutes. The result is comfort food with a modern twist: tender, flavorful slices topped with caramelized glaze, ready to serve in half the time. Perfect for busy weeknights, big family dinners, or meal prepping in advance.
Table of Contents
WHY YOU’LL LOVE SHEET PAN MEATLOAF
- Family favorite: Chad’s absolute favorite meatloaf, transformed into a crowd-pleaser.
- Faster cook time: Bakes in just 20 minutes thanks to the sheet pan method.
- Perfect glaze ratio: Every slice gets that sticky-sweet topping.
- Feeds a crowd: Easily serves 8, or double it for two pans.
- Customizable: Add cheese, bacon, herbs, or veggies for endless variations.
Best Meatloaf Recipe
Meatloaf is one of my ultimate comfort foods… which probably explains why we have 11 meatloaf recipes on our site 😉
Each one has its own little twist, but this sheet pan version is extra special because it’s based on Chad’s all-time favorite, our Balsamic Glazed Meatloaf.
He loved it so much that he ate it every day for lunch for an entire year! Seriously.
This easy meatloaf recipe means dinner is quicker, easier, and perfect for feeding a crowd. It’s hearty, comforting, and always delivers clean plates at our dinner table.
INGREDIENT NOTES
- Ground Beef: I like 88% lean ground beef because it’s flavorful and juicy without being greasy. You can swap in ground turkey, chicken, or pork… or do a mix.
- Breadcrumbs: These bind the meat and create a tender bite. Italian style adds built-in seasoning. If you only have plain, stir in 1 ½ tablespoons Italian seasoning.
- Milk: Hydrates the breadcrumbs, keeping the meatloaf juicy. Whole milk works best, but 2% is fine if that’s what you have.
- Eggs: Act as a binder, holding the sheet pan meatloaf together and adding moisture. Whisk before adding so the mixture combines evenly.
- Seasonings: Salt, onion powder, pepper, and nutmeg add depth without being overpowering. Nutmeg is optional but adds warmth.
- Glaze: A mix of ketchup (or BBQ), brown sugar, and balsamic vinegar creates a glossy, tangy-sweet finish. Don’t skip it… it’s the best part!
VARIATIONS
Italian Style: Add grated parmesan, minced garlic, and fresh herbs. Swap the glaze for marinara and top with mozzarella during the last 10 minutes.
BBQ Cheddar: Mix shredded cheddar into the beef, add a pinch of smoked paprika, and glaze with BBQ sauce + brown sugar.
Bacon Lover’s: Layer thin strips of bacon over the top of meatloaf on the sheet pan before baking for a smoky, crispy twist.
Veggie Packed: Add finely diced onions, bell peppers, or carrots into the mixture for extra flavor and texture.
SERVING SUGGESTIONS
- Classic Mashed Potatoes: Pair my best meatloaf recipe with my best mashed potato recipe! Fluffy, buttery, and the ultimate partner for juicy meatloaf.
- Italian Green Beans: Bright and tender with just the right snap, these balance the rich meatloaf perfectly.
- Garlic Bread: A shortcut loaf of bakery garlic bread makes this dinner feel restaurant-worthy with zero extra effort.
- Comforting Mac and Cheese: Creamy, cheesy pasta like our Super Simple Italian Mac and Cheese is a kid-friendly side that doubles as a crowd-pleaser.
- Red Wine Pairing: A bold Cabernet Sauvignon or Merlot pairs beautifully with the sweet-tangy glaze and hearty beef.
EASY MEATLOAF RECIPE FAQ
You can prepare the meat mixture up to 24 hours in advance, then cover the bowl tightly with plastic wrap and pop it in the fridge. The glaze can be made ahead of time too, but store that in a separate container.
Once you’re ready to bake, press the mixture into the pan and top with glaze before baking! It may take a few extra minutes to cook through if the meat is still cold when it goes in the oven.
Overmixing is the number one culprit for dense, dry meatloaf. Combine the ground beef and other ingredients gently with a sturdy, wooden spoon or your hands, and mix just until everything is evenly incorporated. Avoid pinching, smashing, or squeezing the mixture.
Your ingredients are important too. Whole milk adds tons of moisture (way more than water), and the breadcrumbs are right there to soak it up.
Finally, make sure there’s enough fat in the ground meat. Leaner blends or proteins have a tendency to dry out faster, so fat from the other ingredients is a must if you still want the best meatloaf recipe.
Either works, so it really comes down to preference. A loaf pan will give you the classic shape and the option for thicker slices, but a sheet pan has some unique advantages.
The meatloaf will cook in half the time (or less!), and you get way more coverage when it comes to the glaze. Plus, more surface area means more caramelization instead of a softer loaf.
But my favorite part? Less grease and the easiest cleanup you can imagine!
The reason meatloaf on a sheet pan works so beautifully is all about heat and surface area.
By pressing the mixture into a thinner layer, heat circulates more quickly, cutting cooking time in half while still cooking evenly.
Plus, the glaze caramelizes faster across the wide surface, giving you more of that sweet-sticky topping in every slice.
It’s the science of heat transfer at work — thinner food cooks faster and browns better — which means you get juicy, tender meatloaf in record time.
DONNA’S PRO TIPS
- Don’t Overmix: Combine the meat mixture gently until just blended. Overmixing compresses the proteins, making the meatloaf dense.
- Line the Pan: Foil makes cleanup a breeze and prevents sticking.
- Check Doneness: Use an instant-read thermometer. 160°F is the safe and juicy sweet spot.
- Broil for Caramelization: A few minutes under the broiler gives that irresistible sticky-glazed finish.
- Rest Before Slicing: A 5-minute rest keeps juices in the meat instead of at the bottom of the pan.
- Customize the Glaze: Swap ketchup for BBQ or mix in Dijon mustard or Worcestershire for depth.
- Drain if Needed: If using beef with a higher fat content, tilt the pan carefully and drain excess grease before glazing or serving.
TOOLS NEEDED
- Large Mixing Bowl: For combining the meatloaf mixture.
- Wooden Spoon (or clean hands): Gently mix without overworking the beef.
- 10×15-inch Sheet Pan: Ensures the flat shape and quick baking time.
- Foil or Parchment Paper: Optional, but makes cleanup fast.
- Small Bowl and Spoon: For mixing the glaze.
- Instant-Read Thermometer: Confirms the sheet pan meatloaf is perfectly cooked at 160°F.
Enjoy!
With love, from our simple kitchen to yours.
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Best Meatloaf Recipe
Ingredients
For the Meatloaf:
- 2 pounds lean ground beef, I like 85-88% lean
- 1 1/2 cups Italian style breadcrumbs
- 3/4 cup whole milk
- 2 large eggs, whisked
- 3 tablespoons ketchup
- 2 tablespoons balsamic vinegar
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon ground nutmeg, optional
For the Glaze:
- 3/4 cup ketchup or BBQ sauce
- 3 tablespoons packed light brown sugar
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the Oven: Preheat oven to 375°F. Lightly grease or line a 10×15-inch sheet pan with foil for easy cleanup.
- Mix the Meatloaf Base: Place ground beef and breadcrumbs in a large mixing bowl. Pour milk over the breadcrumbs to moisten. Add eggs, ketchup, balsamic vinegar, salt, onion powder, pepper, and nutmeg (if using). Gently combine with clean hands or a wooden spoon, being careful not to overmix, which can make the meatloaf dense.
- Shape the Meatloaf: Press the mixture evenly into the prepared sheet pan, spreading to the edges in a flat layer about 3/4-inch thick.
- Prepare the Glaze: In a small bowl, stir together ketchup (or BBQ sauce), brown sugar, and balsamic vinegar until smooth. Spread evenly over the meatloaf.
- Bake: Bake for 20–23 minutes, or until the internal temperature reaches 160°F. For a caramelized finish, broil for an additional 3–4 minutes, watching closely to prevent burning.
- Rest and Slice: Remove from the oven and let the meatloaf rest for 5 minutes before slicing. This allows juices to redistribute for a moist, easy-to-slice result.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
