Super Moist Meatloaf Recipe

Name: Super Moist Meatloaf
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 pounds ground beef; 0.5 onion, chopped; 0.75 cup small chunks of bread; 2 large eggs, beaten; 0.5 cup milk; 0.5 cup chopped green bell pepper; 1.5 teaspoons salt; 0.25 teaspoon sage; 0.25 teaspoon ground black pepper; 0.5 cup ketchup, or to taste

Cook Time: 45 minutes

Meatloaf Recipe

Ingredients

2 pounds ground beef
onion, chopped
cup small chunks of bread
2 large eggs, beaten
cup milk
cup chopped green bell pepper
1 teaspoons salt
teaspoon sage
teaspoon ground black pepper
cup ketchup, or to taste

Directions

Preheat the oven to 350F (175C).
In a large mixing bowl, combine the ground beef, chopped onion, bread chunks, beaten eggs, milk, bell pepper, salt, sage, and black pepper. Stir everything together until fully incorporated.
Transfer the meat mixture into a 9x5-inch loaf pan, pressing it down evenly to form a loaf shape.
Spread the ketchup generously over the top of the meatloaf, covering it completely.
Bake in the preheated oven for about 45 minutes or until the meatloaf is no longer pink in the center. Use an instant-read thermometer to check the internal temperature, which should read at least 160F (70C).

Nutrition Facts (per serving)

Calories	262
Total Fat	15g
Saturated Fat	6g
Cholesterol	119mg
Sodium	715mg
Total Carbohydrate	8g
Dietary Fiber	1g
Total Sugars	5g
Protein	22g
Vitamin C	11mg
Calcium	46mg
Iron	2mg
Potassium	368mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Jessica Nichols Moseman

History and Origins

Meatloaf, a classic comfort food, has been a staple in American homes for generations. Its origins trace back to the 19th century, likely influenced by European dishes that combined meat with breadcrumbs or other fillers. The modern American version became particularly popular during the Great Depression, when it provided a way to stretch scarce ingredients like meat, making it both economical and filling. Over time, it evolved into a household favorite, with countless variations across the country.

Regional Variations

In the United States, meatloaf is beloved across regions, though recipes vary greatly by location. In the Northeast, meatloaf is often served with mashed potatoes, while in the South, its common to add BBQ sauce or other regional spices for added flavor. Some families in the Midwest incorporate cheese, vegetables, or bacon into the loaf for a richer taste, while others prefer to keep it simple, focusing on the meats natural flavor.

How This Meatloaf Differs from Similar Dishes

What sets this Super Moist Meatloaf apart from other traditional meatloafs is its use of bread chunks rather than breadcrumbs. This helps create a juicier, more tender texture that distinguishes it from the denser, often drier varieties that rely on breadcrumbs for binding. Additionally, the ketchup glaze on top adds a touch of sweetness and tang, enhancing the overall flavor profile and ensuring that every bite is both savory and slightly tangy.

Where It's Typically Served

Meatloaf is often seen as the epitome of comfort food and is commonly served in family homes, diners, and casual restaurants. Its a popular choice for weeknight dinners because of its ease of preparation and hearty nature. In some households, its even enjoyed as a sandwich, with leftover meatloaf sliced between pieces of bread. While the dish may appear at fine dining establishments, it's most beloved in casual dining, where its often paired with mashed potatoes, green beans, or a fresh salad.

Interesting Facts About Meatloaf

The worlds largest meatloaf weighed over 2,000 pounds and was made in 2012 by the chefs of the Menominee Tribal Enterprises in Wisconsin, USA.
While meatloaf is an American favorite, the concept of combining ground meat with fillers is found in many cultures. For example, in Sweden, meatballs are popular, and in the UK, meatloaf is made into "meat pies."
Meatloaf became especially popular during the 1950s and 1960s when convenience foods were on the rise. It was featured heavily in cookbooks as an easy, inexpensive meal for large families.

FAQ about Super Moist Meatloaf Recipe

Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the meatloaf for up to 3 months. Just make sure to wrap it tightly in plastic wrap or aluminum foil before freezing.

Yes, you can use leaner ground meat, such as 90% lean ground beef, turkey, or chicken. However, keep in mind that using leaner meat may result in a drier meatloaf, so you might need to add a little more moisture (like an extra egg or a bit more milk) to maintain its texture.

You can substitute the bread with gluten-free breadcrumbs or crushed crackers. Some people also use rolled oats or rice if they're avoiding bread or gluten.

The accumulation of grease on top of the meatloaf can happen if you're using higher-fat ground beef (like 70-80% lean). To reduce this, you can use leaner beef or drain off any excess fat after baking, before serving.

Yes, feel free to add extra vegetables like grated carrots, zucchini, or mushrooms. Just make sure to chop them finely or sauté them first to avoid excess moisture in the meatloaf.

To keep your meatloaf moist, ensure you're not overcooking it. Use lean meat, but not too lean, as some fat content is needed for moisture. Also, soaking the bread or breadcrumbs in milk or broth before mixing them with the meat can help retain moisture.

You can substitute ketchup with BBQ sauce, chili sauce, or a homemade glaze made of tomato paste, brown sugar, and vinegar. If you want something less sweet, mustard or a tangy homemade tomato sauce could also work well.

Yes, you can divide the mixture into smaller portions and bake them in mini loaf pans. Mini meatloafs usually cook faster, so check them after 30 minutes to ensure they're fully cooked.

The best way to check if your meatloaf is fully cooked is to use an instant-read thermometer. The internal temperature should reach at least 160°F (70°C). If you don't have a thermometer, make sure the meatloaf is no longer pink in the center.

Yes, you can freeze baked meatloaf. Let it cool completely before wrapping it tightly in plastic wrap or aluminum foil. It can be stored in the freezer for up to 3 months. To reheat, thaw it in the fridge overnight and then bake at 350°F (175°C) for 20-25 minutes.

Comments

lutzflcat

10/06/2025 01:52:54 PM

It’s summer, and there are a lot of salads, sandwiches, and soups served in this house. I made half a recipe specifically for meatloaf sandwiches, good old-fashioned comfort food. Since 1 lb will not fill up a regular-size loaf pan, I baked in two mini loaf pans and reached the 160 degree temperature in about 30 minutes. The only change I made was using Heinz Chili Sauce instead of ketchup, and I might add a little chopped garlic next time. If you don’t overbake, this really is a moist meatloaf and made some tasty sandwiches. Jessica, thanks for sharing your recipe.

SmartFork5280

07/19/2023 10:28:33 PM

Added a few more secret ingredients. And sauteed the onions before adding .I also added a tablespoon of bbq sauce and a squeeze of lemon to the ketchup topping. I didn't have large eggs so used 3 small instead. I then topped with 2 slices of bacon ( be sure to cut off fat from bacon) before putting in oven. 30 mins with tin foil covering, and 25 more mins uncoverd at 350°. It was almost too moist, but stayed together when sliced. Be sure to let stand at least 10 mins before slicing.

Jodi Kern

01/09/2023 11:47:02 PM

This is a wonderful and simple recipe, even more so because I ended up not using half of the ingredients. It absolutely does not need milk because there is enough moisture from the eggs, bread and the pureed onions. I feel like if I had used milk, the meatloaf would have been entirely too mushy. Also, since ketchup typically has spices in it, I did not add any salt, pepper, green pepper or sage. I basically found that by using cut up pieces of bread, the eggs, pureed onions and ketchup, the meatloaf was plenty moist and extremely tasty. One reviewer had complained that there was a ton of grease gathered on the top. I use ground beef that is 90% fat free and I suspect, but don't know for sure, if you use ground beef that is 70 or 80% fat free, there would be quite an accumulation of fat at the top while it is cooking. Using the leanest cut of meat still ensures that the meatloaf remains tender without having the issue of extra fat from the cooking. This really is a lovely recipe and I highly recommend it with these modifications.

Becky Rorabaugh

07/22/2015 04:25:11 PM

It should be a 5 star, but I didn't use green pepper or sage, because I did not have any. I ended up making 2 loaves and baking them in a casserole dish. They turned out wonderful. I don't like meatloaf much, but the fiance loves it, so I try to make it occasionally. And i enjoyed this recipe! And the easiness of this recipe. Oh, before i put the ketchup on top of the meat, I spread a little brown sugar over it. Not much just enough to lightly cover the top. Then I put the ketchup on and baked it. And put more ketchup on near the end of baking too! I also added cheddar cheese to the mix. I've made this again tonight. In the oven right now!

missP

09/11/2019 09:30:11 PM

I added a pound of ground Hot sausage, added an extra egg and substituted regular milk for pet milk, and lightly sauteed the vegetables. mind blowing goooood!

Ms Stock Up

01/27/2023 02:34:50 AM

I loved it! Kids too, & they're some of the pickiest eaters. It was moist, had a good flavor. I think the bread was the secret ingredient! Best part was the recipe itself - quick, simple, & made use of ingredients I already had on hand. The accumulation of fat drippings after cooking was a minor nuisance, but expected, cuz I save my leanest meat for special occasions. I was hesitant to eliminate ingredients altogether. So I cut in half the quantities for both the milk & the eggs. It worked out very well. Cook times always vary, so I timed it for 35 mins initially, checked it, then added 7 more mins. This will be my go-to meatloaf recipe. Thank you!!

SpiffyCorn9900

06/02/2024 11:12:29 PM

Great recipe! I made mine with ground chicken. Followed your recipe, then I added Zucchini as well as gluten free bread crumbs.... delicious 😋

sue m

12/02/2020 08:37:56 AM

The taste was great, but next time I would saute the onion and pepper first. I like when they are soft.

Chistie Feathers

04/04/2020 06:16:21 PM

Instead of sage I used 1/4 tsp each of basil, oregano, parsley, rosemary and thyme. Bread crumbs instead of chunks of bread turned out great as well.

Pamjamn

08/18/2017 04:09:39 AM

I usually make my meatloaf different every time I make it, so this time I thought I'd follow a recipe. It was good, but for my taste there was too much green pepper. I would also have sautéed the onions and peppers before adding them to the meat. They were not cooked thoroughly, and again, that's a personal preference.

Mee

04/18/2024 03:15:58 PM

I did use ½ sleeve of club crackers instead of bread, as bread bothers my tummy. I used Italian salt. This was awesomesauce!!!!

RusticJuice8473

12/05/2024 06:02:24 PM

Only reason I gave 4 stars is the lack of directions. I could not figure out what to do with the bread until I googled it, and found out you soak it in the mik. But otherwise great recipe ☺️

Carol Jackson

07/28/2024 08:43:43 PM

This is my new FAVE! 😍

Mee

04/18/2024 03:15:58 PM

I did use ½ sleeve of club crackers instead of bread, as bread bothers my tummy. I used Italian salt. This was awesomesauce!!!!

CleverTuna8520

03/17/2023 09:32:26 PM

I really like this recipe. I omitted the sage. I’m a very picky eater. The meat loaf was moist

awagner1340

02/03/2022 09:32:42 PM

Very good recipe. Fast easy peasy

Portia Hunt

07/07/2020 08:42:39 PM

I will never make this meat loaf recipe and I will not suggest this to anyone, sorry but that's how I feel about my results and I followed the recipe

Indira Poitier

05/20/2020 12:56:08 AM

I had a detailed review but a slip of the finger erased everything. Trust the five stars, its good. Thanks for the recipe.

Donna

05/08/2020 11:27:43 PM

No changes was delicious!!!!!! I give it 10 stars

Robert Shendock

01/04/2020 01:30:46 PM

Great taste and easy to make.

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