I gave Bobby Flay’s meatloaf recipe a try, and honestly, it might be the best version I’ve ever made. The flavors are rich and well-balanced, and that glaze on top adds just the right amount of tangy sweetness.
I love how the loaf bakes up moist and tender, with enough structure to slice beautifully. For me, this isn’t just comfort food—it’s the kind of dish that feels both homestyle and a little gourmet.
Whether I’m making it for a family dinner or saving leftovers for sandwiches the next day, it’s a recipe that always delivers.
Why You’ll Love This Recipe
This meatloaf is everything a great meatloaf should be: tender and juicy inside with a deeply savory crust and a zingy glaze.
It blends ground beef and pork for the best texture and flavor, and Bobby’s addition of chipotle ketchup adds just the right amount of smoky heat.
Best of all, it uses pantry-friendly ingredients and comes together with minimal fuss. Serve it with mashed potatoes and green beans for the ultimate classic dinner — or slice it up for next-day sandwiches that taste even better.
What You’ll Need
For the Meatloaf
- 1½ pounds ground beef (80/20 recommended)
- ½ pound ground pork
- 1 medium onion, finely chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ¾ cup milk
- 2 eggs, beaten
- 1 tablespoon Worcestershire sauce
- 1 cup plain breadcrumbs
- 1½ teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 2 tablespoons chopped fresh parsley (optional)
For the Glaze
- ½ cup ketchup
- 1 tablespoon chipotle in adobo, finely chopped (or 1 tsp sauce only)
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
Pro Tips
- Sauté the onions and garlic first for sweeter, mellow flavor — raw onion can overpower.
- Don’t overmix the meat — gently fold ingredients together to keep it tender.
- Let it rest before slicing so the juices settle.
- Use a meat thermometer — aim for 160°F internal temperature.
- Double the glaze if you like it extra saucy.
Tools You’ll Need
- Mixing bowls
- Loaf pan or sheet pan
- Small skillet
- Meat thermometer
- Foil (for tenting)
- Spatula or spoon
- Measuring cups and spoons
Substitutions and Variations
- No pork? Use all ground beef or sub ground turkey.
- Spicier version: Add extra chipotle or a pinch of cayenne to the meat.
- Sweeter glaze: Add more brown sugar or use honey instead.
- Breadcrumb swap: Use crushed saltines or panko.
- Dairy-free: Substitute milk with unsweetened almond or oat milk.
Make Ahead Tips
You can prep the entire meatloaf up to 24 hours in advance.
Cover and refrigerate until ready to bake. Or, freeze the uncooked loaf tightly wrapped for up to 2 months. Thaw overnight in the fridge before baking as usual.
Instructions
1. Sauté the Onion and Garlic
In a small skillet, heat olive oil over medium heat. Add chopped onion and cook until soft and translucent, about 5–6 minutes. Add minced garlic and cook 1 minute more. Remove from heat and let cool slightly.
2. Mix the Meatloaf
In a large bowl, combine the ground beef, ground pork, sautéed onions and garlic, milk, eggs, Worcestershire, breadcrumbs, salt, pepper, paprika, cayenne (if using), and parsley. Use your hands or a spatula to gently mix until just combined — do not overwork.
3. Shape and Bake
Preheat oven to 375°F. Transfer meat mixture to a loaf pan or shape into a loaf on a parchment-lined sheet pan. Bake uncovered for 40–45 minutes.
4. Make the Glaze
While meatloaf bakes, whisk together ketchup, chipotle, brown sugar, and vinegar in a small bowl. After 40 minutes of baking, brush glaze over the top of the meatloaf. Return to oven and bake for another 15–20 minutes, or until internal temp hits 160°F.
5. Rest and Slice
Remove meatloaf from oven and let rest for at least 10 minutes before slicing. Serve with extra glaze on the side if desired.
Leftovers and Storage
Wrap leftover slices tightly and refrigerate for up to 4 days.
Reheat gently in the microwave or oven with a splash of broth or extra glaze to keep it moist. You can also freeze cooked slices for up to 2 months — perfect for quick lunches or sandwiches.
Recipe FAQs
Can I make this meatloaf without pork?
Absolutely. Just use 2 pounds of ground beef, or substitute with ground turkey for a leaner option.
What if I don’t like chipotle?
Leave it out and replace with regular ketchup. You can also add a splash of hot sauce for some mild heat.
Why is my meatloaf dry?
Overmixing or overbaking are the most common culprits. Mix just until combined and pull it at 160°F for perfect texture.
Can I use a sheet pan instead of a loaf pan?
Yes. Free-form meatloaf on a sheet pan creates more crispy edges and cooks slightly faster.
A New Comfort Classic
This Bobby Flay-inspired meatloaf is everything we love about a home-cooked classic — but with a bold, elevated twist.
It’s deeply flavorful, perfectly juicy, and covered in that sweet-smoky glaze that keeps you coming back for more.