Classic Meatloaf Recipe

There’s something undeniably comforting about a classic meatloaf, isn’t there? The way its savory aroma fills the kitchen, the golden crust glistening with a hint of glaze—it’s the kind of meal that feels like a warm hug after a long day. I remember my grandmother pulling hers out of the oven, the edges caramelized just right, and serving it with a generous scoop of mashed potatoes. It was pure love on a plate. Today, I’m sharing my tried-and-true version of that nostalgic dish, perfect for weeknight dinners or Sunday suppers.

Ingredients You’ll Need

This recipe keeps things simple but flavorful. Here’s what you’ll need:

• 2 lbs ground beef (80/20 blend) – The fat keeps it juicy, but you can use leaner beef if preferred.
• 1 cup breadcrumbs – Panko or plain both work beautifully for texture.
• 1 small onion, finely diced – Sweet yellow onions add the best flavor.
• 2 cloves garlic, minced – Because everything’s better with garlic.
• 2 large eggs – They bind everything together.
• 1/2 cup milk – Whole milk adds richness, but any kind will do.
• 1/4 cup ketchup + 2 tbsp for glaze – A classic touch for sweetness and tang.
• 1 tbsp Worcestershire sauce – The secret umami booster.
• 1 tsp dried thyme – Or fresh if you have it!
• Salt and pepper – To taste, of course.

Step-by-Step Instructions

Let’s make this cozy masterpiece together:

1. Preheat your oven to 350°F (175°C) and lightly grease a loaf pan or line a baking sheet with parchment if you prefer free-form meatloaf.
2. Mix the base. In a large bowl, combine the ground beef, breadcrumbs, onion, garlic, eggs, milk, 1/4 cup ketchup, Worcestershire sauce, thyme, salt, and pepper. Use your hands (yes, get messy!) to gently mix until just combined—overmixing can make the loaf dense.
3. Shape and glaze. Transfer the mixture to your prepared pan or shape it into a loaf on the baking sheet. Spread the remaining 2 tbsp of ketchup evenly over the top for that irresistible sticky-sweet finish.
4. Bake to perfection. Pop it in the oven for about 1 hour, or until the internal temperature reaches 160°F (71°C). Let it rest for 10 minutes before slicing—this keeps all those delicious juices locked in.

Tip: For extra flavor, sauté the onions and garlic in a little butter before adding them to the mix. It deepens the sweetness and takes the loaf to the next level!

There’s something undeniably comforting about a classic meatloaf fresh from the oven. The savory aroma fills the kitchen, promising a hearty, satisfying meal that feels like a warm hug. Whether you’re making it for a weeknight dinner or a nostalgic Sunday supper, this timeless dish never fails to delight.

Pro Tips for the Perfect Meatloaf

• Don’t overmix: Gently combine the ingredients to keep the texture tender—overmixing can make it dense.
• Use a meat thermometer: The ideal internal temperature is 160°F (71°C) for perfectly cooked meatloaf.
• Let it rest: Allow the meatloaf to sit for 10 minutes before slicing to keep it moist.
• Try a glaze: A mix of ketchup, brown sugar, and mustard brushed on top adds a sweet and tangy finish.

Variations & Substitutions

One of the best things about meatloaf is how adaptable it is! Here are some delicious twists:

• Turkey or Chicken: Swap ground beef for ground turkey or chicken for a leaner option.
• Gluten-Free: Use gluten-free breadcrumbs or rolled oats instead of traditional breadcrumbs.
• Cheesy Twist: Add shredded cheddar or mozzarella to the mix for extra richness.
• Vegetable Boost: Finely diced carrots, zucchini, or mushrooms add moisture and nutrients.

What to Serve with Meatloaf

Meatloaf pairs beautifully with classic comfort sides. Here are a few favorites:

• Creamy mashed potatoes
• Buttery green beans or roasted carrots
• Mac and cheese for the ultimate comfort meal
• A simple garden salad with a tangy vinaigrette

Storage & Reheating Tips

Leftover meatloaf is just as delicious the next day! Here’s how to keep it fresh:

• Refrigerate: Store in an airtight container for up to 3–4 days.
• Freeze: Wrap slices tightly in foil or plastic wrap and freeze for up to 3 months.
• Reheat: Warm slices in the oven at 350°F (175°C) for about 10–15 minutes or microwave with a splash of broth to keep it moist.

Frequently Asked Questions

Can I make meatloaf ahead of time?
Yes! Assemble the meatloaf, cover, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the cooking time.

Why does my meatloaf fall apart?
If your meatloaf crumbles, it may need more binding agents like eggs or breadcrumbs. Letting it rest before slicing also helps.

Can I cook meatloaf in a slow cooker?
Absolutely! Shape the loaf to fit your slow cooker, cook on low for 6–7 hours or high for 3–4 hours, and finish with a glaze under the broiler if desired.

What’s the best way to slice meatloaf?
Use a sharp, serrated knife and gentle sawing motions to get clean slices without squishing the loaf.

There’s a reason meatloaf has stood the test of time—it’s simple, satisfying, and endlessly customizable. Whether you stick to the classic recipe or put your own spin on it, this humble dish is sure to bring warmth to your table. So gather your ingredients, preheat the oven, and get ready to enjoy a meal that tastes like home.