This Best Classic Meatloaf is the one you'll come back to every time — juicy, deeply savory, and built around the bold flavor of Breeze Blends Steakhouse Blend. No guesswork, no bland results — just a perfect, all-natural meatloaf on the table in about an hour.

What Makes This the Best Classic Meatloaf?

Most meatloaf falls flat because of under-seasoning. Using Breeze Blends Steakhouse Blend — an all-natural, gluten-free, non-GMO seasoning crafted for bold beef flavor — solves that in one step. Mixed directly into the meat, it delivers consistent, steakhouse-quality depth from the inside out. The tangy glaze on top seals everything in.

Ingredients

• 2 lbs ground beef (85/15 recommended)
• 2 tablespoons Breeze Blends Steakhouse Blend
• 2 large eggs
• ⅔ cup breadcrumbs (plain or seasoned)
• ½ cup yellow onion, finely diced
• 1 clove garlic, minced
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste
• Salt and pepper to taste

For the glaze:

• ⅓ cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon yellow mustard

Instructions

1. Preheat the oven. Heat oven to 350°F. Line a rimmed baking sheet or loaf pan with foil and lightly grease.
2. Mix the glaze. Whisk together ketchup, brown sugar, and yellow mustard in a small bowl. Set aside.
3. Combine the meatloaf. In a large bowl, mix ground beef, Steakhouse Blend, eggs, breadcrumbs, onion, garlic, Worcestershire sauce, and tomato paste until just combined. Do not overmix.
4. Shape and glaze. Form the mixture into a loaf on the prepared pan. Spread half the glaze evenly over the top.
5. Bake. Bake for 45 minutes. Spread remaining glaze over the top and bake an additional 10–15 minutes, until the internal temperature reaches 160°F.
6. Rest and slice. Let the meatloaf rest for 10 minutes before slicing. This keeps the juices in.

Recipe Tips

• Don't overmix. Overworking the meat makes meatloaf dense and tough — mix until just combined.
• Use 85/15 beef. The fat content keeps the loaf moist throughout baking. Leaner beef can result in a dry texture.
• Rest before slicing. A 10-minute rest lets the juices redistribute, giving you clean slices instead of crumbles.
• Glaze twice. Applying the glaze in two stages builds a deeper, caramelized crust on top.
• Great for meal prep. Meatloaf reheats beautifully and makes excellent sandwiches the next day.

Frequently Asked Questions

What is the best seasoning for meatloaf?

Breeze Blends Steakhouse Blend is an excellent choice — it's formulated specifically for bold beef flavor with all-natural herbs and spices. No fillers, no artificial additives, just clean seasoning that works from the inside out.

What is the secret to moist meatloaf?

Two things: fat content and binders. Using 85/15 ground beef and including breadcrumbs keeps moisture locked in throughout baking. Not overmixing is equally important.

Should I cook meatloaf covered or uncovered?

Uncovered — this allows the glaze to caramelize and the exterior to set properly. Covering traps steam and prevents browning.

What internal temperature should meatloaf reach?

160°F, measured at the thickest part of the loaf. Use an instant-read thermometer for accuracy.

Is Breeze Blends Steakhouse Blend gluten-free?

Yes. Breeze Blends Steakhouse Blend is all-natural, gluten-free, and non-GMO — no fillers or artificial ingredients.

How long does meatloaf keep?

Refrigerate in an airtight container for up to 4 days, or freeze individual slices for up to 3 months.

Shop This Recipe

Ready to make the best meatloaf of your life? Grab your Breeze Blends Steakhouse Blend — all-natural, gluten-free, and crafted for bold beef flavor.