Nothing brings back childhood memories quite like the aroma of classic meatloaf baking in the oven. The savory scent of seasoned ground beef mixed with onions and herbs has filled my kitchen countless times. I’ve been making this classic meatloaf recipe for over fifteen years, perfecting every detail.
Growing up, meatloaf was our family’s go-to comfort food every Sunday. My grandmother taught me that great meatloaf isn’t just about mixing ingredients together. It’s about understanding how each component works to create the perfect texture and flavor.
This classic meatloaf recipe delivers everything you want in comfort food. It’s incredibly moist, packed with flavor, and topped with a glossy glaze that caramelizes beautifully. The secret lies in the perfect ratio of meat to binding ingredients and proper mixing technique.
What makes this recipe special is its reliability. I’ve served it to picky eaters, food critics, and hungry teenagers. Everyone always asks for seconds. The combination of ground beef, fresh herbs, and aromatic vegetables creates layers of flavor in every bite.
The key to exceptional meatloaf is using the right fat content in your ground beef. I always choose 80-85% lean beef because it provides enough fat for moisture without being greasy. Too lean and your meatloaf becomes dry and crumbly.
I love how this recipe brings families together around the dinner table. It’s substantial enough to satisfy hearty appetites while being budget-friendly for busy households. One loaf easily feeds six to eight people with plenty left over for sandwiches.
The beauty of classic meatloaf lies in its simplicity and versatility. You can prepare it ahead of time, customize it with your favorite vegetables, or even make individual mini loaves for portion control. It freezes beautifully and reheats perfectly for meal prep enthusiasts.
Making meatloaf from scratch allows you to control every ingredient. No mysterious preservatives or artificial flavors. Just wholesome ingredients working together to create something truly satisfying and delicious.
This recipe has been tested countless times in my kitchen and others. I’ve adjusted seasonings, experimented with different glazes, and perfected the cooking method. The result is a foolproof recipe that works every single time.
The tangy-sweet glaze is what elevates this meatloaf from good to extraordinary. Made with ketchup, brown sugar, and vinegar, it creates a beautiful caramelized coating that adds both flavor and visual appeal.
Ready to create a meatloaf that will become your family’s new favorite dinner? Let’s dive into this time-tested recipe that combines tradition with proven techniques for perfect results every time.
Prep Time: 15 minutes | Cook Time: 60 minutes | Total Time: 75 minutes
Servings: 6-8 | Difficulty: Easy
Ingredients, Instructions & Tips
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Ground beef | 2 lbs | 80-85% lean for best texture |
| Medium onion | 1, finely chopped | Yellow onion preferred |
| Large eggs | 2 | Room temperature works best |
| Milk | 3/4 cup | Whole milk creates richest flavor |
| Panko breadcrumbs | 3/4 cup | Regular breadcrumbs work too |
| Garlic cloves | 3, minced | Fresh garlic essential |
| Ketchup | 1/4 cup | For binding and flavor |
| Fresh parsley | 2 tbsp, chopped | Dried parsley: use 2 tsp |
| Worcestershire sauce | 1 tsp | Adds umami depth |
| Salt | 1 1/2 tsp | Adjust to taste |
| Black pepper | 1/2 tsp | Freshly ground preferred |
| Italian seasoning | 1/2 tsp | Blend of herbs |
| Meatloaf Glaze | ||
| Ketchup | 1/2 cup | High-quality ketchup recommended |
| Brown sugar | 2 tbsp | Light or dark brown sugar |
| White vinegar | 1 tsp | Adds tangy brightness |
| Garlic powder | 1/2 tsp | Complements fresh garlic |
| Onion powder | 1/4 tsp | Enhances onion flavor |
Instructions
Step 1: Prepare Your Kitchen Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper or lightly grease it. This prevents sticking and makes removal easier.
Step 2: Sauté the Aromatics Heat a small skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant. Let cool completely.
Step 3: Mix the Binding Base In a large mixing bowl, whisk together eggs, milk, and ketchup until well combined. Add the breadcrumbs and let them soak for 2-3 minutes until softened.
Step 4: Season the Mixture Add salt, black pepper, Italian seasoning, Worcestershire sauce, and chopped parsley to the bowl. Stir until evenly distributed throughout the mixture.
Step 5: Combine Everything Add the cooled onion and garlic mixture to the bowl. Gently add the ground beef, breaking it into smaller pieces as you add it to the bowl.
Step 6: Mix with Care Using your hands or a large spoon, gently mix all ingredients until just combined. Don’t overmix, as this creates a dense, tough texture. The mixture should hold together but still look slightly loose.
Step 7: Shape and Transfer Transfer the meat mixture to your prepared loaf pan. Gently shape it into an even loaf, making sure the top is smooth and level.
Step 8: Prepare the Glaze In a small bowl, whisk together all glaze ingredients until smooth. The mixture should be glossy and pourable.
Step 9: Apply Initial Glaze Brush half of the glaze evenly over the top of the uncooked meatloaf. Reserve the remaining glaze for later application.
Step 10: Bake to Perfection Place the meatloaf in the preheated oven. Bake for 45 minutes, then brush with the remaining glaze. Continue baking for 15-20 minutes until the internal temperature reaches 160°F (71°C).
Step 11: Rest and Serve Remove from oven and let rest for 10 minutes before slicing. This allows juices to redistribute and makes slicing cleaner.
Pro Tips for Perfect Meatloaf
Moisture Matters: The milk-soaked breadcrumbs create incredible moisture. Don’t skip this step or substitute with dry breadcrumbs.
Temperature Control: Use a meat thermometer to ensure doneness. Overcooked meatloaf becomes dry and crumbly.
Gentle Mixing: Overmixing develops the meat proteins too much, creating a tough texture. Mix just until ingredients are combined.
Glaze Timing: Applying glaze too early can cause burning. Wait until the last 15-20 minutes of cooking.
Make-Ahead Magic: Assemble the meatloaf up to 24 hours ahead. Cover and refrigerate, then bake when ready.
This recipe doubles easily for meal prep or large families. Individual mini loaves cook faster and make portion control easier.
Serving Ideas, Storage & FAQs
Creative Ways to Serve Your Classic Meatloaf
This classic meatloaf transforms any ordinary dinner into a special comfort food experience. I love its versatility beyond traditional plate presentations.
Traditional Pairings: Serve with creamy mashed potatoes and steamed green beans for the ultimate comfort meal. The rich gravy from meatloaf drippings makes everything even better.
Modern Twists: Slice cold meatloaf for gourmet sandwiches on crusty bread with mayo and fresh lettuce. Add a slice of sharp cheddar for extra indulgence.
Family Style: Present the whole loaf on a platter with roasted vegetables arranged around it. This creates an impressive centerpiece for family gatherings.
Meal Prep Magic: Cut into individual portions and pair with different sides throughout the week. Sweet potato mash, roasted Brussels sprouts, or buttered noodles all work beautifully.
Leftover Transformations: Crumble leftover meatloaf into pasta sauce for a hearty Bolognese-style dish. Or stuff it into bell peppers with rice for creative stuffed peppers.
Storage and Reheating Tips
Proper storage keeps your meatloaf fresh and delicious for days. Store cooled meatloaf wrapped tightly in plastic wrap or aluminum foil in the refrigerator for up to four days.
For longer storage, wrap individual slices in plastic wrap and freeze for up to three months. Thaw overnight in the refrigerator before reheating.
Reheat slices in the microwave for 60-90 seconds, or warm in a 350°F oven for 10-15 minutes until heated through.
Frequently Asked Questions
Can I use different ground meats in this recipe? Absolutely! Ground turkey, pork, or a mixture works wonderfully. Turkey creates a lighter texture while pork adds richness. Adjust cooking time slightly for different meats.
What can I substitute for breadcrumbs? Crushed crackers, rolled oats, or even torn bread work as substitutes. For gluten-free options, use almond flour or gluten-free breadcrumbs in equal amounts.
How do I prevent my meatloaf from falling apart? Ensure your binding ingredients are properly mixed and don’t overmix the meat. Let the mixture rest for 10 minutes before shaping to allow breadcrumbs to fully hydrate.
Can I make this recipe ahead of time? Yes! Assemble the uncooked meatloaf up to 24 hours ahead. Cover tightly and refrigerate. Add 10-15 minutes to the cooking time if baking from cold.
Why is my meatloaf dry? Dry meatloaf usually results from using too-lean ground beef or overcooking. Stick to 80-85% lean beef and use a meat thermometer for perfect doneness.
Can I cook this in a different pan? Free-form meatloaf on a baking sheet works great and cooks faster. Shape it on parchment paper and reduce cooking time by 10-15 minutes.
This classic meatloaf recipe has become our family’s signature comfort food. The combination of perfectly seasoned meat, aromatic vegetables, and that irresistible glaze creates something truly special. Every bite delivers the nostalgic flavors that make meatloaf a timeless American favorite.
Try this recipe once, and it’ll become your go-to comfort food forever. The reliability, flavor, and satisfaction it provides make it absolutely worth every delicious bite.
Classic Meatloaf Recipe
Ingredients
- 2 lbs ground beef 80-85% lean
- 1 medium onion finely chopped
- 2 large eggs
- 3/4 cup milk
- 3/4 cup panko breadcrumbs
- 3 garlic cloves minced
- 1/4 cup ketchup
- 2 tbsp fresh parsley chopped
- 1 tsp Worcestershire sauce
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
- For the Glaze:
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tsp white vinegar
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper.
- Heat a small skillet over medium heat. Cook chopped onion for 3-4 minutes until softened. Add garlic and cook 1 minute more. Let cool completely.
- In a large bowl, whisk together eggs, milk, and ketchup. Add breadcrumbs and let soak 2-3 minutes.
- Add salt, pepper, Italian seasoning, Worcestershire sauce, and parsley to the bowl.
- Add cooled onion mixture and ground beef to the bowl.
- Gently mix with hands until just combined. Don’t overmix.
- Transfer to prepared loaf pan and shape into an even loaf.
- For glaze: whisk together all glaze ingredients until smooth.
- Brush half the glaze over the uncooked meatloaf.
- Bake 45 minutes, then brush with remaining glaze. Continue baking 15-20 minutes until internal temperature reaches 160°F (71°C).
- Let rest 10 minutes before slicing.
Notes
Don’t overmix the meat mixture to avoid tough texture
Let breadcrumbs fully hydrate in milk for best moisture
Can be assembled up to 24 hours ahead and refrigerated
Doubles easily for larger families or meal prep
