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Mr. Make It Happen Meatloaf Recipe (Moist, Flavorful & Glazed)

By Matt Price

Sep 26, 2024, Updated Apr 19, 2026

I grew up thinking meatloaf was supposed to be dry and forgettable — until I started developing recipes professionally and realized the problem was never the dish, it was the technique. This meatloaf recipe is the one I built from scratch after years of testing ratios, glazes, and cooking methods. It’s incredibly moist, packed with flavor, and topped with a sweet and tangy glaze that caramelizes perfectly in the oven. This is comfort food at its absolute best, and once you try it, you’ll never go back to bland meatloaf again.

Meatloaf Recipe by Mr. Make It Happen

What Makes This Meatloaf Recipe Different

If you’re looking for a comforting and flavorful meatloaf that stands out from the traditional recipe, you’ve come to the right place! This Make It Happen Meatloaf, made with ground beef and creamy Boursin cheese, is sure to be a hit at your dinner table. Let’s dive into this delicious recipe!

First things first, let’s organize and measure all of your ingredients.

Mise en place is a French culinary term that translates to “everything in its place.” It refers to the practice of preparing and organizing all ingredients and tools before beginning to cook. This includes measuring out ingredients, chopping vegetables, and gathering necessary utensils and equipment.

The concept emphasizes efficiency and organization in the kitchen, allowing cooks to work smoothly and effectively without interruptions. By having everything ready and within reach, mise en place helps streamline the cooking process and ensures a more enjoyable and less stressful cooking experience.

Next, rough chop your bell pepper and onion. I prefer to puree mine in a blender or use a box grater. This technique ensures we get the flavor without big chunks of veggies in the meatloaf.

Finely dice your parsley and set aside to add to the meatloaf mixture.

Preheat the Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.

Prepare the Mixture

In a large mixing bowl, combine the following:

• Ground Beef: Add the 2 lbs of ground beef.
• Boursin Cheese: Crumble in the entire box of Boursin garlic and herbs.
• Diced Ingredients: Stir in the diced parsley, bell pepper, and grated onion.
• Creamy Components: Add the sour cream and garlic paste.
• Eggs: Pour in the beaten eggs.
• Bread Crumbs: Add the bread crumbs to bind everything together.

Season to Perfection

Sprinkle in the smoked paprika, Italian seasoning, red pepper flakes, and all-purpose seasoning. Use your hands or a wooden spoon to mix everything until just combined. Be careful not to overmix, as this can lead to a denser loaf.

Refrigerate for 30 minutes.

Shape the Meatloaf

Transfer the meat mixture to the prepared baking sheet or loaf pan. Shape it into a loaf, smoothing the top and sides. If using a baking sheet, form it into a nice oval shape. Season the outside with AP and BBQ Seasoning.

Bake

Place the meatloaf in the preheated oven and bake for about 60-75 minutes, or until the internal temperature reaches 160°F (71°C). If you want a nice glaze, you can brush a little ketchup or barbecue sauce on top during the last 15 minutes of baking. You might also love my beef & broccoli.

Make your BBQ Sauce:

Sauce:

1 cup BBQ 

1 cup ketchup

1-2 tbsps tomato paste

2 tbsps dijon mustard

1 tbsps Worcestershire sauce

¼ cup brown sugar

salt and pepper / smoked paprika

During the final 10-15 minutes, glaze the meatloaf and place back in the oven.

Rest and Serve

Once done, remove the meatloaf from the oven and let it rest for about 10 minutes before slicing. This allows the juices to re-distribute, keeping the meatloaf moist. Don't miss my protein for another delicious option. For another crowd-pleaser, check out my pepper steak. Don't miss my fried turkey wings for another delicious option.

Tips for the Perfect Meatloaf

• Make Ahead: This meatloaf can be prepared a day in advance and refrigerated before baking. Just add an extra 10-15 minutes to the cooking time if baking from cold.
• Add Veggies: Feel free to sneak in other vegetables like grated carrots or zucchini for added moisture and nutrients.
• Freezing: Leftovers can be frozen for up to three months. Just wrap them tightly in plastic wrap and foil.

Enjoy!

This garlic and herb meatloaf is not only hearty and satisfying, but it’s also bursting with flavor thanks to the Boursin cheese and fresh ingredients. Serve it with mashed potatoes, green beans, or a simple salad for a complete meal that the whole family will love! And if you want another set-it-and-forget-it comfort classic, my Mississippi pot roast delivers the same hearty, crowd-feeding energy. Enjoy your cooking! For another crowd-pleaser, check out my pot roast. If you love this, you'll also enjoy my beef tips. You might also love my 8 foolproof steps to perfect birria tacos at home. For a restaurant-style dinner, try my parmesan crusted lamb chops. For another ground beef favorite, check out my cowboy spaghetti. Want to master a restaurant technique? Check out my chicken wing brine for the juiciest wings you'll ever make.

Print & Download Meatloaf Recipe

Meatloaf

Matt Price

If you’re looking for a comforting and flavorful meatloaf that stands out from the traditional recipe, you’ve come to the right place! This Make It Happen Meatloaf, made with ground beef and creamy Boursin cheese, is sure to be a hit at your dinner table. Let’s dive into this delicious recipe!

5 from 7 votes

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Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Course Beef Recipes, Comfort Food, Copycat Recipes, Main Course

Cuisine American

Servings 8 servings

Calories 518 kcal

Equipment

Baking Sheet

Ingredients

  

1x2x3x

For Meatloaf:

• ▢ 2 lbs 80/20 ground beef
• ▢ 5.2 oz Boursin Garlic and Herbs 1 box
• ▢ ¼ cup fresh parsley diced
• ▢ 1 unit bell pepper diced (any color)
• ▢ 1 unit medium onion grated
• ▢ 2 tablespoon sour cream
• ▢ 1-2 tablespoon garlic paste adjust based on your preference
• ▢ 2 eggs beaten
• ▢ 1.5 cups bread crumbs

* Seasonings:

• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon Italian seasoning
• ▢ ½ teaspoon red pepper flakes optional, for a kick
• ▢ * All-purpose seasoning to taste.

* Sauce:

• ▢ 1 cup BBQ
• ▢ 1 cup ketchup
• ▢ 1-2 tbsps tomato paste
• ▢ 2 tbsps dijon mustard
• ▢ 1 tablespoon worcestershire sauce
• ▢ ¼ cup brown sugar
• ▢ * salt and pepper / smoked paprika

Instructions

 

Measure all of your ingredients.

• Roughly chop your bell pepper and onion. I prefer to puree mine in a blender or use a box grater. This technique ensures we get the flavor without big chunks of veggies in the meatloaf.
• Finely dice your parsley and set aside to add to the meatloaf mixture.

Preheat the Oven

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.

Prepare the Mixture

• In a large mixing bowl, combine the following:
• * Ground Beef: Add the 2 lbs of ground beef.
• * Boursin Cheese: Crumble in the entire box of Boursin garlic and herbs.
• * Diced Ingredients: Stir in the diced parsley, bell pepper, and grated onion.
• * Creamy Components: Add the sour cream and garlic paste.
• * Eggs: Pour in the beaten eggs.
• * Bread Crumbs: Add the bread crumbs to bind everything together.

Season to Perfection

• Sprinkle in the smoked paprika, Italian seasoning, red pepper flakes, and all-purpose seasoning.
• Use your hands or a wooden spoon to mix everything until just combined.
• Be careful not to overmix, as this can lead to a denser loaf.
• Refrigerate for 30 minutes.

Shape the Meatloaf

• Transfer the meat mixture to the prepared baking sheet or loaf pan.
• Shape it into a loaf, smoothing the top and sides.
• If using a baking sheet, form it into a nice oval shape.
• Season the outside with AP and BBQ Seasoning.

Bake

• Place the meatloaf in the preheated oven and bake for about 60-75 minutes, or until the internal temperature reaches 160°F (71°C).
• If you want a nice glaze, you can brush a little ketchup or barbecue sauce on top during the last 15 minutes of baking.

Make your BBQ Sauce:

• Sauce:
• 1 cup BBQ
• 1 cup ketchup
• 1-2 tbsps tomato paste
• 2 tbsps dijon mustard
• 1 tbsps worcestershire sauce
• ¼ cup brown sugar
• salt and pepper / smoked paprika
• During the final 10-15 minutes, glaze the meatloaf and place back in the oven.

Rest and Serve

• Once done, remove the meatloaf from the oven and let it rest for about 10 minutes before slicing. This allows the juices to redistribute, keeping the meatloaf moist.

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Notes

Tips for the Perfect Meatloaf

• Make Ahead: This meatloaf can be prepared a day in advance and refrigerated before baking. Just add an extra 10-15 minutes to the cooking time if baking from cold.
• Add Veggies: Feel free to sneak in other vegetables like grated carrots or zucchini for added moisture and nutrients.
• Freezing: Leftovers can be frozen for up to three months. Just wrap them tightly in plastic wrap and foil.

Nutrition

Calories: 518kcalCarbohydrates: 46gProtein: 25gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 123mgSodium: 971mgPotassium: 614mgFiber: 2gSugar: 27gVitamin A: 673IUVitamin C: 5mgCalcium: 105mgIron: 4mg

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Why You’ll Love This Meatloaf Recipe

This is not your average dry, bland meatloaf. The combination of ground beef with a panade (a bread and milk mixture) keeps every slice incredibly moist while the sweet and tangy glaze caramelizes on top for that signature flavor everyone craves. It is comfort food at its absolute best and the kind of recipe that makes the whole house smell amazing.

How to Make Meatloaf

Step 1: Build the Meat Mixture

Start by soaking your breadcrumbs in milk to create a panade. This is the secret to a moist meatloaf because it locks in moisture as the meat cooks. Combine the panade with ground beef, eggs, minced onion, garlic, Worcestershire sauce, and your seasonings. Mix gently with your hands until just combined. Overmixing makes meatloaf dense and tough.

Step 2: Shape and Season

Form the meat mixture into a loaf shape on a lined sheet pan or in a loaf pan. A free-form loaf on a sheet pan gives you more surface area for the glaze to caramelize, which is the move. Season the outside generously and make sure the loaf is even in thickness so it cooks uniformly.

Step 3: Bake and Glaze

Bake at 350°F for about 45 minutes, then brush on a thick layer of the ketchup-based glaze and return to the oven for another 15 to 20 minutes. The glaze should be sticky, shiny, and slightly charred at the edges. Let the meatloaf rest for 10 minutes before slicing so the juices redistribute and every piece holds together.

What to Serve With Meatloaf

Creamy mashed potatoes are the classic pairing and the gravy from the meatloaf drippings takes them over the top. Green beans, roasted broccoli, or a simple side salad round out the plate. For a Southern-style spread, add macaroni and cheese and collard greens alongside the meatloaf for a complete comfort food dinner.

Final Thoughts

A great meatloaf recipe is a kitchen essential that everyone should have in their rotation. This version delivers on flavor, moisture, and that irresistible glaze that makes meatloaf worth making from scratch. Make a double batch because the leftovers make incredible meatloaf sandwiches the next day.

Mr. Make It Happen Meatloaf FAQ

What is the secret to a moist meatloaf recipe?

The secret is using a panade, which is a mixture of breadcrumbs soaked in milk. This keeps the meatloaf incredibly moist as it bakes. Adding eggs and not overmixing the meat also prevents a dry, dense texture.

What temperature should meatloaf be cooked to?

A meatloaf recipe should be cooked until the internal temperature reaches 160°F when measured with a meat thermometer in the center. Let it rest for 10 minutes after baking so the juices redistribute and it holds its shape when sliced.

Can you make meatloaf ahead of time?

Yes, you can shape and season your meatloaf a day in advance and store it covered in the refrigerator. You can also freeze an unbaked meatloaf for up to 3 months. Thaw overnight in the fridge before baking.

Why does my meatloaf fall apart when sliced?

Meatloaf falls apart when there is not enough binder. Make sure you are using enough eggs and breadcrumbs in your meatloaf recipe. Also, letting it rest for at least 10 minutes after baking allows it to firm up for clean slices.

You'll love my Meatloaf Cottage Cheese Recipe too.