Darling, if there’s anything I’ve learned in the Hamptons, it’s that a good meatloaf is like a good marriage—it needs quality ingredients, proper binding, and just the right amount of time to come together. Jeffrey absolutely adores this recipe!

The Secret to Moist, Tender Meatloaf That Will Make Everyone Ask for Seconds

We’ve all suffered through dry, crumbly, tasteless meatloaf that reminds us of school cafeteria nightmares. But today, I’m sharing divine meatloaf recipe that will banish those memories forever. This isn’t just any meatloaf it’s a masterpiece of juicy tenderness that even meatloaf skeptics will love!

Ingredients You’ll Need (How Good Does That Sound?)

For the meatloaf:

• About 3 pounds of good ground beef (that’s approximately two packages)
• 1 small onion, finely diced (store-bought is fine!)
• 3-4 garlic cloves, minced
• 2-3 tablespoons fresh parsley, chopped
• 1½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried basil (fresh is wonderful if you have it)
• 2 teaspoons Italian seasoning
• 3 tablespoons ketchup
• 1 tablespoon Worcestershire sauce (this makes all the difference!)
• ½ cup whole milk
• 1 cup panko breadcrumbs
• 3 large eggs, lightly beaten

For that fabulous glaze:

• ½ cup ketchup
• ½ teaspoon sriracha sauce (adds just the right kick)
• ½ teaspoon garlic powder
• ¼ teaspoon each salt and pepper
• 2½ tablespoons light brown sugar (level, not heaping)
• 1½ teaspoons white wine vinegar (optional but recommended)

Let’s Make It Happen (How Easy Is That?)

1. Prep work: Preheat your oven to 375°F (190°C). Finely dice your onion, mince your garlic, and chop that parsley.
2. Mix it up: In a large bowl (and I mean large—you’ll thank me later), combine the ground beef with all those wonderful aromatic vegetables and herbs. Add your salt, pepper, basil, and Italian seasoning. Then mix in the ketchup, Worcestershire sauce, milk, panko crumbs, and those whisked eggs.
3. Get your hands dirty: There’s simply no substitute for clean hands here, darling. Mix everything until just combined overmixing will make your meatloaf tough, and we simply cannot have that!
4. Shape it: Either form your mixture into a loaf on a baking sheet or transfer it to a greased meatloaf pan, filling it to the rim for a substantial dinner centerpiece.
5. First bake: Pop it in the oven for 45 minutes while you prepare that divine glaze.
6. Make the glaze: Whisk together all glaze ingredients until smooth and glossy. The white wine vinegar adds a sophisticated tang that elevates this from ordinary to extraordinary!
7. Glaze and finish: After those first 45 minutes, spread that gorgeous glaze generously over the top and return to the oven for another 15 minutes.
8. Rest (the meatloaf, not you): Allow it to rest for about 5 minutes before slicing. This keeps all those wonderful juices inside where they belong.

Serving Suggestions

Serve this magnificent meatloaf with creamy mashed potatoes (with plenty of butter, of course) and your favorite seasonal vegetables. If Jeffrey were here, he’d suggest a good bottle of Burgundy to go alongside!

This recipe makes enough for a dinner party, but the leftovers make the most incredible sandwiches the next day. Just slice it cold, put it between two pieces of good country bread with a little mayo and some arugula heaven!

Remember, store-bought meatloaf is fine, but homemade is so much better. And as I always say, it’s not that much more trouble to make something special for the people you love!

What I love most about this recipe is how it transforms humble ground beef into something worthy of company. The combination of herbs, that tangy-sweet glaze with just a hint of heat it’s comfort food elevated to an art form, exactly what we all need after a long day.

Try this recipe next time you’re craving something deeply satisfying that will fill your home with the most magnificent aroma. Your family will think you’ve been cooking all day, but between us, it’s actually quite simple!