Classic Meatloaf

Classic Meatloaf Recipe

Description:

This classic meatloaf is moist, tender, and full of flavor with a perfectly caramelized ketchup glaze. Made with simple ingredients like ground beef, breadcrumbs, and seasonings, it’s a timeless comfort food that pairs wonderfully with mashed potatoes and green beans.

Ingredients

For the Meatloaf:

• 2 lbs ground beef (80/20 or 85/15)

• 1 cup breadcrumbs (plain or Italian)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 large eggs

• ½ cup whole milk

• 2 tbsp Worcestershire sauce

• 2 tbsp ketchup

• 1 tsp salt

• ½ tsp ground black pepper

• 1 tsp dried parsley (optional)

For the Glaze:

• ½ cup ketchup

• 2 tbsp brown sugar

• 1 tbsp Dijon or yellow mustard (optional)

• 1 tsp Worcestershire sauce

Equipment

• Mixing bowls

• 9×5 inch loaf pan (or baking sheet)

• Measuring cups and spoons

• Rubber spatula or spoon

• Aluminum foil (optional)

• Knife and cutting board

Time

• Prep Time: 15 minutes

• Cook Time: 55–60 minutes

• Total Time: 1 hour 10 minutes

Serving Size

• Serves 6–8 people

• Makes about 8 slices

Instructions

1. Preheat the Oven:

• Preheat your oven to 375°F (190°C).

2. Make the Meatloaf Mixture:

• In a large mixing bowl, combine ground beef, breadcrumbs, onion, garlic, eggs, milk, Worcestershire sauce, ketchup, salt, pepper, and parsley (if using).

• Mix gently with your hands or a spatula until just combined—don’t overmix.

3. Shape and Place in Pan:

• Transfer the meat mixture to a greased loaf pan and press it in evenly.

• Alternatively, shape it into a loaf on a parchment-lined baking sheet for crispier edges.

4. Prepare the Glaze:

• In a small bowl, whisk together ketchup, brown sugar, mustard, and Worcestershire sauce.

• Spread half the glaze over the top of the meatloaf.

5. Bake:

• Bake for 40 minutes.

• Remove from oven and spread the remaining glaze on top.

• Return to oven and bake for another 15–20 minutes, or until the internal temperature reaches 160°F (71°C).

6. Rest and Slice:

• Let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute and keeps it moist.

7. Serve:

• Slice and serve with your favorite sides mashed potatoes, green beans, roasted veggies, or mac and cheese.

Classic Meatloaf Recipe

This classic meatloaf is moist, tender, and full of flavor with a perfectly caramelized ketchup glaze. Made with simple ingredients like ground beef, breadcrumbs, and seasonings, it's a timeless comfort food that pairs wonderfully with mashed potatoes and green beans.

Print Recipe

Prep Time:15 minutes mins

Cook Time:55 minutes mins

Total Time:1 hour hr 10 minutes mins

Equipment

• Mixing bowls
• 9x5 inch loaf pan (or baking sheet)
• Measuring cups and spoons
• Rubber spatula or spoon
• Aluminum foil (optional)
• Knife and cutting board

Ingredients

• For the Meatloaf:
• 2 lbs ground beef 80/20 or 85/15
• 1 cup breadcrumbs plain or Italian
• 1 small onion finely chopped
• 2 cloves garlic minced
• 2 large eggs
• ½ cup whole milk
• 2 tbsp Worcestershire sauce
• 2 tbsp ketchup
• 1 tsp salt
• ½ tsp ground black pepper
• 1 tsp dried parsley optional
• For the Glaze:
• ½ cup ketchup
• 2 tbsp brown sugar
• 1 tbsp Dijon or yellow mustard optional
• 1 tsp Worcestershire sauce

Instructions

• Preheat the Oven:
• Preheat your oven to 375°F (190°C).
• Make the Meatloaf Mixture:
• In a large mixing bowl, combine ground beef, breadcrumbs, onion, garlic, eggs, milk, Worcestershire sauce, ketchup, salt, pepper, and parsley (if using).
• Mix gently with your hands or a spatula until just combined—don’t overmix.
• Shape and Place in Pan:
• Transfer the meat mixture to a greased loaf pan and press it in evenly.
• Alternatively, shape it into a loaf on a parchment-lined baking sheet for crispier edges.
• Prepare the Glaze:
• In a small bowl, whisk together ketchup, brown sugar, mustard, and Worcestershire sauce.
• Spread half the glaze over the top of the meatloaf.
• Bake:
• Bake for 40 minutes.
• Remove from oven and spread the remaining glaze on top.
• Return to oven and bake for another 15–20 minutes, or until the internal temperature reaches 160°F (71°C).
• Rest and Slice:
• Let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute and keeps it moist.
• Serve:
• Slice and serve with your favorite sides—mashed potatoes, green beans, roasted veggies, or mac and cheese.

Servings: 8 slices

10 FAQs About Classic Meatloaf

1. Can I use ground turkey or chicken instead of beef?

Yes! Ground turkey or chicken works well, though it will be leaner and may turn out slightly less juicy. Consider adding a bit more moisture (e.g., an extra tablespoon of milk or a splash of broth) when using leaner meat.

2. Why is my meatloaf dry?

Overbaking, using lean meat (like 93% ground beef), or not enough binder (eggs, milk, breadcrumbs) can cause dryness. Use 80/20 or 85/15 ground beef and don’t overmix or overcook.

3. Can I make the meatloaf ahead of time?

Yes. You can assemble it up to 1 day ahead and refrigerate it raw, covered. When ready, bake as directed, adding 5–10 extra minutes if cold.

4. What breadcrumbs work best?

Plain, Italian, or panko breadcrumbs all work well. If you’re out, you can crush crackers, use oats, or even use torn bread soaked in milk.

5. Do I need to cook the onions and garlic first?

Not necessarily. Finely chopped raw onions and garlic soften during baking. For a sweeter, milder flavor, you can sauté them for 2–3 minutes before mixing in.

6. How do I keep my meatloaf from falling apart?

Be sure to include enough binder (eggs and breadcrumbs), don’t skip the resting step, and avoid slicing it while it’s piping hot.

7. What internal temperature should meatloaf reach?

Use a meat thermometer to ensure the center reaches 160°F (71°C) for safe consumption.

8. Can I bake it without a loaf pan?

Yes! Shape it by hand into a loaf on a baking sheet lined with parchment paper. This creates more surface area and crispier edges.

9. What’s the best glaze alternative if I don’t like ketchup?

Try BBQ sauce, a mix of tomato paste and honey, or even a tangy balsamic glaze.

10. Can I double the recipe?

Absolutely. Just divide it into two loaves for even cooking. You may need to increase the bake time slightly, so check internal temps.

How To Store Classic Meatloaf

Refrigerator:

• Let leftovers cool completely.

• Store in an airtight container or wrap tightly in foil or plastic wrap.

• Keeps well for up to 4 days in the fridge.

Freezer:

• Wrap individual slices or the whole cooked loaf tightly in plastic wrap and then aluminum foil.

• Label and store in the freezer for up to 3 months.