Best Meat Loaf Recipe

I truly believe meatloaf is the ultimate family comfort food, but sometimes the classic version needs a little refresh to keep dinner exciting. This is our **best meat loaf recipe**, taking that nostalgic flavor and adding a game-changing element: a creamy smoked paprika and chive center. The secret filling keeps the loaf moist, rich, and flavorful in every bite, turning a simple weeknight staple into an impressive meal. It’s easy enough for a beginner and impressive enough to satisfy even the pickiest eaters. Get ready to redefine what the perfect **best meat loaf recipe** can be. This recipe is a great option for high-protein family dinners.

Ingredients

• 900 g / 2 lbs lean ground beef: An 80/20 mix offers the perfect balance of flavor and moisture; extra lean ground beef can result in a dry texture in this **best meat loaf recipe**.
• 1 medium yellow onion (approx. 150 g / 1 cup), finely diced
• 3 cloves garlic (approx. 15 g / 1 tbsp), minced
• 1 large egg: Acts as a binder to keep the loaf together and prevent crumbling.
• 120 g / 1.5 cups Panko breadcrumbs: Panko yields a lighter texture than regular breadcrumbs. (Swap note: For a low-carb version, try almond flour or crushed pork rinds at half the volume.)
• 120 ml / 0.5 cup milk: Dairy whole milk adds richness, but unsweetened non-dairy milk works too. (Swap note: I’ve also used beef broth or water if I’m out of milk, but milk adds more flavor and richness.)
• 30 g / 2 tbsp tomato paste: Adds savory depth to the meat mixture.
• 5 g / 1 tsp smoked paprika (for meatloaf) and 2.5 g / 0.5 tsp smoked paprika (for filling): Use sweet smoked paprika for a gentle, smoky flavor.
• 2 g / 0.5 tsp dried oregano and 7 g / 1.25 tsp fine sea salt
• 2 g / 0.5 tsp freshly ground black pepper
• 15 ml / 1 tbsp vegetable oil: For cooking the aromatics.
• 115 g / 4 oz full-fat block cream cheese, softened: Needs to be soft to mix smoothly for the filling.
• 15 ml / 1 tbsp fresh chives, finely chopped: Adds a fresh onion flavor.
• 1 g / 0.25 tsp fine sea salt and 0.5 g / pinch freshly ground black pepper (for filling)
• 80 g / 0.33 cup ketchup (for glaze base)
• 30 g / 2 tbsp packed light brown sugar: Adds sweetness to balance the vinegar and ketchup.
• 15 ml / 1 tbsp apple cider vinegar: The acid cuts through the richness and brightens the glaze.
• 2.5 g / 0.5 tsp smoked paprika (for glaze)
• 15 ml / 1 tbsp fresh parsley, finely chopped: For garnish at the end.

Instructions

1. Prep the aromatics and oven. Preheat your oven to 180°C / 350°F. Line a large baking sheet with parchment paper for easy cleanup. Heat 1 tbsp oil in a medium skillet, then sauté the diced onion for 5-7 minutes until softened and translucent; add garlic for 1 minute until fragrant. Remove from heat and allow to cool completely.
2. Make the meatloaf base mixture. In a large bowl, combine the ground beef, cooled onion and garlic mixture, egg, Panko breadcrumbs, milk, tomato paste, 5 g smoked paprika, oregano, salt, and black pepper. Use your hands to mix gently until everything is just combined. Avoid overworking the mixture as this can result in a tough, dense meatloaf. If the mixture feels too dry, splash in 1-2 tbsp milk or beef broth.
3. Prepare the creamy filling. In a separate small bowl, combine the softened cream cheese, 2.5 g smoked paprika, fresh chives, 1 g salt, and 0.5 g black pepper. Mix until smooth and well-incorporated; set aside. This filling is the secret to a moist and satisfying **best meat loaf recipe**.
4. Assemble the stuffed meatloaf. Divide the meatloaf mixture in half. On the prepared baking sheet, form one half into a rectangular loaf shape (approx. 20 cm x 10 cm / 8 in x 4 in base). Spread the creamy filling evenly over this base layer, leaving a small border around the edges. Carefully place the remaining meatloaf mixture over the cream cheese layer and gently shape and seal the edges to fully enclose the filling, creating a well-formed loaf about 5-6 cm (2-2.5 inches) high.
5. Prepare and apply the glaze. In another small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and 2.5 g smoked paprika. Spread half of this tangy glaze evenly over the top and sides of the meatloaf. This initial glaze application helps to form a nice crust on this **best meat loaf recipe**.
6. Bake and finish the meatloaf. Bake for 30 minutes. Remove from the oven, spread the remaining glaze, and return to the oven for an additional 30-40 minutes. The meatloaf is done when the internal temperature reaches 71°C / 160°F. Use a meat thermometer inserted into the thickest part of the loaf for accuracy.
7. Rest before serving. Once baked, remove the meatloaf from the oven and let it rest on the baking sheet for 10-15 minutes before slicing. This resting period allows the juices to redistribute, ensuring a moist and flavorful result. For plating, slice into thick, generous portions to show off the creamy center and garnish with fresh parsley. This **best meat loaf recipe** is perfect for family-friendly gatherings.

Meal Prep Tips for Best Meat Loaf Recipe

This best meat loaf recipe for family dinners is excellent for meal prep. You can prepare it ahead of time to make weeknights easier.

• Prepare Ahead: Assemble the entire meatloaf with the filling inside up to 24 hours in advance. Wrap it tightly in plastic wrap and store it in the refrigerator until ready to bake.
• Freezer Instructions: For longer storage, freeze the raw, assembled meatloaf on the baking sheet until firm, then transfer to a freezer-safe bag or container. Thaw overnight in the refrigerator before baking as instructed.
• Reheating: Reheat individual slices in the microwave on medium power. For larger portions, wrap them in foil and warm in a preheated 150°C / 300°F oven for 15-20 minutes.

Common Meatloaf Troubleshooting Questions

A common issue when making a meatloaf is dryness or crumbling. Here are a few tips to ensure your best meat loaf recipe delivers a moist, cohesive result.

• My meatloaf is dry: This often happens if you use extra-lean ground beef (which contains too little fat) or overmix the ingredients. The breadcrumbs and milk in this recipe are key for moisture and should be mixed gently.
• The meatloaf fell apart when sliced: Ensure you let the meatloaf rest for the full 10-15 minutes after baking. This resting period allows the internal structure to set before slicing.
• Can I use other types of ground meat? While this recipe uses lean beef, you can use a mix of ground beef and a higher fat content meat to increase moisture. Avoid using only ground poultry (like chicken or turkey) as it requires extra steps to avoid dryness.

Serving Suggestions and Pairings

The smoky-tangy glaze and rich filling of this meatloaf pair well with many classic side dishes.

• Classic Pairing: The best accompaniment is creamy mashed potatoes, which pair perfectly with the rich glaze and savory meat.
• Roasted Vegetables: For a healthy eating option, serve alongside roasted green beans, asparagus, or broccoli.
• Make it a Sandwich: Leftover slices make incredible sandwiches. Serve on soft brioche buns with extra glaze or mayonnaise for an easy lunch.

FAQs

What temperature should meatloaf be cooked to?

The recommended safe internal temperature for ground beef meatloaf is 71°C / 160°F. Always use a meat thermometer inserted into the thickest part to confirm doneness.

Can I make this best meat loaf recipe without the creamy center?

Yes, if you prefer a traditional loaf, simply omit the cream cheese filling steps. Combine all ingredients and form a single loaf. The resulting meatloaf will be lighter and lower in calories.

Can I bake this meatloaf in a loaf pan instead of on a baking sheet?

Yes, you can use a 9×5 inch loaf pan for baking, but note that the baking time might need to be adjusted slightly longer (check internal temp regularly). I prefer baking it on a sheet because it creates more surface area for the glaze to caramelize, but a pan works for a denser, more uniform shape.

How do I get a good crust on my meatloaf?

Baking directly on a baking sheet (not in a pan) allows more surface area to brown. The two-stage glaze application also helps create a flavorful, caramelized crust, delivering a great high-protein meal.

Why do I need to sauté the aromatics?

Pre-cooking the onions and garlic ensures they are tender in the final dish and prevents them from leaching excess moisture into the meat mixture during baking. Raw aromatics can release water during baking, making the loaf soggy.

Can I swap the smoked paprika?

If you don’t like smoked paprika, you can substitute regular sweet paprika, but the flavor profile will be less robust. Smoked paprika adds a distinct depth of flavor that defines this best meat loaf recipe.

Conclusion

This best meat loaf recipe delivers next-level comfort food by introducing a surprising, rich filling that transforms every bite. The combination of smoky paprika, savory beef, and tangy glaze makes this version truly special for easy family dinners. Save this family-friendly recipe to Pinterest for quick meal planning.

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• Author: Madison Clarke
• Total Time: 90 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

This classic American comfort food recipe features a delicious twist with a creamy smoked paprika and chive filling, ensuring the meatloaf stays moist and flavorful in every bite. It’s an easy-to-make, family-friendly meal perfect for weeknights.

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Ingredients

Scale 1x2x3x

• 2 pounds lean ground beef (80/20 mix)
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 large egg
• 1.5 cups Panko breadcrumbs
• 0.5 cup milk
• 2 tablespoons tomato paste
• 1 tablespoon vegetable oil
• 1.5 teaspoons smoked paprika (divided)
• 0.5 teaspoon dried oregano
• 1.25 teaspoons fine sea salt (divided)
• 0.5 teaspoon freshly ground black pepper (divided)
• 4 ounces full-fat cream cheese, softened
• 1 tablespoon fresh chives, finely chopped
• 0.33 cup ketchup
• 2 tablespoons light brown sugar, packed
• 1 tablespoon apple cider vinegar
• 1 tablespoon fresh parsley, finely chopped (for garnish)

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Instructions

1. Prep Oven and Aromatics: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Heat oil in a skillet and sauté the diced onion for 5-7 minutes until soft, then add the minced garlic and cook for 1 minute until fragrant. Let the mixture cool completely.
2. Mix Meatloaf Base: In a large bowl, combine the ground beef, cooled onion and garlic mixture, egg, breadcrumbs, milk, tomato paste, 1 teaspoon smoked paprika, oregano, 1.25 teaspoons salt, and 0.5 teaspoon black pepper. Gently mix with hands until just combined, being careful not to overwork the meat.
3. Prepare Creamy Filling: In a small separate bowl, mix the softened cream cheese, 0.5 teaspoon smoked paprika, fresh chives, 0.25 teaspoon salt, and 0.25 teaspoon black pepper until smooth.
4. Assemble Stuffed Loaf: Divide the meatloaf mixture in half. Form one half into a rectangular loaf shape (approx. 8×4 inches) on the prepared baking sheet. Spread the cream cheese filling evenly over the base layer, leaving a small border. Place the remaining meat mixture on top and seal the edges to fully enclose the filling.
5. Apply Initial Glaze: Whisk together the ketchup, brown sugar, apple cider vinegar, and the remaining 0.5 teaspoon smoked paprika in a separate bowl. Spread half of the glaze over the meatloaf.
6. Bake and Finish Glaze: Bake for 30 minutes. Remove the meatloaf from the oven, spread the remaining glaze, and return to bake for an additional 30-40 minutes. The meatloaf is done when the internal temperature reaches 160°F (71°C).
7. Rest Before Serving: Let the meatloaf rest on the baking sheet for 10-15 minutes before slicing. Garnish with fresh parsley before serving to display the creamy center.

Notes

For a moister meatloaf, use 80/20 ground beef and avoid overmixing the ingredients. The resting period after baking is crucial for allowing juices to redistribute, preventing a dry or crumbly result. For low-carb options, replace Panko breadcrumbs with almond flour or crushed pork rinds at half the volume.

• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450 kcal
• Sugar: 8 g
• Sodium: 600 mg
• Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 30 g
• Cholesterol: 100 mg