Classic Joanna Gaines Meatloaf

Finding a meatloaf recipe that actually tastes amazing and doesn’t dry out in the oven can feel impossible. Most recipes either end up bland and boring, or they’re so complicated with fancy ingredients that you’d never make them on a busy Tuesday night.

That’s why I’m so excited to share Joanna Gaines’ meatloaf recipe with you. It’s become my family’s favorite comfort food dinner because it’s packed with flavor, stays incredibly moist, and uses simple ingredients you probably already have in your kitchen.

What Kind of Ground Beef Should I Use?

For meatloaf, you’ll want to use ground beef with some fat content to keep it moist and flavorful. I recommend going with 80/20 ground beef, which means it’s 80% lean meat and 20% fat – this is the sweet spot for a juicy meatloaf that holds together well. If you use something too lean like 90/10 or 93/7, your meatloaf might end up dry and a bit tough. On the flip side, anything fattier than 80/20 can make your meatloaf greasy and cause it to shrink quite a bit during cooking. You can also mix in some ground pork or ground turkey with your beef if you want to experiment with different flavors, but the 80/20 ground beef on its own will give you reliable, delicious results every time.

Options for Substitutions

This meatloaf recipe is pretty forgiving when it comes to swaps:

• Ground beef: You can mix things up by using a combination of ground beef and ground pork (try a 50/50 split) for extra moisture and flavor. Ground turkey works too, though it’ll be leaner – just add an extra tablespoon of milk to keep it from drying out.
• Seasoned breadcrumbs: Plain breadcrumbs work fine – just add an extra 1/4 teaspoon of salt and some Italian seasoning. You can also use crushed crackers, oats, or even torn bread soaked in milk for a more traditional approach.
• Whole milk: Any milk you have on hand will work, including 2%, skim, or even unsweetened almond milk. The milk just helps keep the meatloaf tender.
• Fresh parsley: Dried parsley works in a pinch – use about 1 tablespoon instead of 1/4 cup fresh. You can also skip it entirely without affecting the texture.
• Dijon mustard: Regular yellow mustard is a perfectly fine substitute for the glaze. You can also use apple cider vinegar if you don’t have any mustard on hand.
• Worcestershire sauce: If you’re out, try soy sauce mixed with a splash of vinegar, or simply use an extra tablespoon of ketchup instead.

Watch Out for These Mistakes While Cooking

Overmixing your meatloaf is a fast track to a dense, tough texture – mix the ingredients just until combined using your hands or a wooden spoon, and stop as soon as everything comes together.

Another mistake is skipping the step of sautéing your onions and garlic before adding them to the meat mixture, which brings out their sweetness and prevents crunchy bits in your finished loaf.

To avoid a dry meatloaf, don’t pack the mixture too tightly into the pan and make sure your internal temperature reaches 160°F, not higher – use an instant-read thermometer inserted into the center to check.

Finally, apply the glaze during the last 15-20 minutes of baking rather than at the beginning, which prevents it from burning and gives you that perfect sticky, caramelized topping.

What to Serve With Meatloaf?

Meatloaf is one of those dinners that just begs for classic comfort food sides, and my go-to is always creamy mashed potatoes with plenty of butter. The mashed potatoes are perfect for soaking up that sweet and tangy glaze on top of the meatloaf. I also love serving it with roasted green beans or glazed carrots on the side for a little color and crunch. If you want to make it feel like a real homestyle meal, add some buttery dinner rolls or cornbread to round out the plate.

Storage Instructions

Store: Leftover meatloaf is honestly one of my favorite things to have in the fridge! Just let it cool completely, then wrap it tightly in foil or store it in an airtight container for up to 4 days. It makes the best sandwiches the next day, or you can slice it up for quick weeknight dinners.

Freeze: This meatloaf freezes really well, either cooked or uncooked. For cooked meatloaf, wrap individual slices in plastic wrap and then foil, or freeze the whole loaf wrapped tightly. It’ll keep for up to 3 months. You can also freeze the uncooked loaf in the pan, covered with plastic wrap and foil.

Reheat: To warm up your meatloaf, cover slices with foil and heat in a 350°F oven for about 20 minutes, or until heated through. The microwave works too, just use medium power so it doesn’t dry out. If reheating from frozen, thaw it in the fridge overnight first for best results.

Preparation Time	15-20 minutes
Cooking Time	55-65 minutes
Total Time	70-85 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 170-190 g
• Fat: 180-200 g
• Carbohydrates: 180-200 g

Ingredients

For the meatloaf mixture:

• 1 tsp salt
• 2 lb ground beef (80/20 blend works best)
• 2 tbsp worcestershire sauce
• 1/2 cup whole milk
• 1/4 cup fresh parsley, chopped (finely chopped for even distribution)
• 1 medium yellow onion, minced (about 1 cup)
• 1/3 cup tomato ketchup (I use Heinz)
• 1/2 tsp dried thyme
• 1 cup herbed bread crumbs (panko or regular)
• 2 large eggs (room temperature)
• 1/2 tsp ground black pepper (freshly ground preferred)
• 2 garlic cloves, pressed (or finely minced)

For the topping:

• 1/2 cup tomato ketchup
• 1 tbsp dijon mustard (adds tangy depth)
• 2 tbsp brown sugar, packed (for a slight glaze)

Step 1: Prepare Mise en Place and Preheat

• 1 medium yellow onion, minced
• 2 garlic cloves, pressed
• 1/4 cup fresh parsley, chopped
• 1 cup herbed bread crumbs
• 1/2 cup whole milk
• 2 large eggs
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp dried thyme
• 1/3 cup tomato ketchup

Start by preheating your oven to 350°F.

While it heats, prepare all your ingredients: mince the onion finely, press or mince the garlic, chop the fresh parsley, and measure out the bread crumbs, milk, eggs, and all seasonings.

Having everything ready before mixing ensures you can work efficiently and the meatloaf comes together quickly without overworking the meat.

Step 2: Create the Meatloaf Mixture

• 2 lb ground beef
• 1 cup herbed bread crumbs
• 1 medium yellow onion, minced
• 2 garlic cloves, pressed
• 2 large eggs
• 1/2 cup whole milk
• 1/3 cup tomato ketchup
• 2 tbsp worcestershire sauce
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp dried thyme
• 1/4 cup fresh parsley, chopped

In a large bowl, combine the ground beef with the bread crumbs, minced onion, garlic, eggs, milk, ketchup, Worcestershire sauce, salt, pepper, thyme, and parsley.

Mix gently with your hands until just combined—don’t overwork the meat or it will become dense and tough.

I like to use a light touch and stop as soon as everything is evenly incorporated; the key is a tender meatloaf, not a compact one.

Step 3: Shape and Pan the Meatloaf

• meatloaf mixture from Step 2

Transfer the meatloaf mixture from Step 2 onto a baking sheet (lined with foil for easy cleanup) or into a loaf pan, depending on your preference.

If using a baking sheet, gently shape it into a loaf about 2 inches thick—the flatter shape on a sheet allows for better browning on the sides.

If using a loaf pan, pack it gently and even out the top.

Place it in your preheated 350°F oven.

Step 4: Prepare and Apply the Glaze

• 1/2 cup tomato ketchup
• 2 tbsp brown sugar, packed
• 1 tbsp dijon mustard

While the meatloaf begins to cook, prepare the glaze in a small bowl by whisking together the ketchup, brown sugar, and Dijon mustard until smooth.

I find that the Dijon mustard adds a subtle tangy depth that keeps this glaze from being overly sweet.

After the meatloaf has baked for about 40 minutes (it should have started to firm up but still be raw inside), remove it from the oven and brush or spread the glaze evenly over the top and sides.

Step 5: Finish Baking and Rest

• glazed meatloaf from Step 4

Return the glazed meatloaf to the oven and continue baking for another 15–25 minutes, until the internal temperature reaches 160°F when measured with an instant-read thermometer in the center.

The total baking time will be 55–65 minutes depending on your oven and the shape of your loaf.

Once cooked through, remove from the oven and let rest for 10 minutes before slicing—this resting period allows the juices to redistribute throughout the meat, keeping each slice moist and flavorful.