Classic Meatloaf

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 6
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If you're craving comfort food that’s both hearty and nostalgic, this Classic Meatloaf is your go-to recipe. It's perfect for family dinners and easy enough for weeknights. Let's dive into making this timeless dish!

Ingredients for Classic Meatloaf

Ground beef forms the base of our meatloaf, giving it that classic, rich flavor. Opt for an 80/20 blend for the best texture — juicy but not too greasy. Breadcrumbs act as a binder, soaking up moisture and holding everything together. Milk keeps the meatloaf moist and tender, preventing it from drying out during baking. Eggs are another binding agent that adds structure, ensuring your meatloaf doesn't fall apart when sliced. Onion and garlic provide aromatic depth and a subtle sweetness. Worcestershire sauce adds a savory umami kick that enhances the beefy flavor. Salt and black pepper are essential for seasoning. Finally, the ketchup glaze creates a sweet and tangy topping that caramelizes beautifully in the oven.

Tips & Tricks

  • For extra flavor, sauté the onions and garlic in a bit of butter before adding them to the meat mixture.
  • Use a meat thermometer to ensure your meatloaf is perfectly cooked without guessing.
  • If you want to up the flavor, add a tablespoon of Dijon mustard to the ketchup glaze.

Serving Suggestions

This classic meatloaf pairs beautifully with creamy mashed potatoes and steamed green beans for a comforting meal. A crisp green salad or roasted vegetables would also complement it well, adding a fresh contrast to the hearty meatloaf.

Frequently Asked Questions

Can I use a different type of meat?
Absolutely! You can substitute or mix in ground pork, turkey, or veal to change up the flavor profile.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze slices for up to 3 months.
What if I don't have Worcestershire sauce?
You can use soy sauce, but start with a smaller amount as it’s saltier. Add a dash of vinegar for tang.

Classic Meatloaf Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). This gives your oven ample time to reach the correct temperature, ensuring even cooking. Next, grab a large bowl and combine the ground beef, breadcrumbs, milk, eggs, onion, garlic, Worcestershire sauce, salt, and pepper. Use your hands to mix everything together—it's the best tool for the job! Make sure the ingredients are well incorporated but try not to over-mix as this can make the meatloaf tough.

Once mixed, transfer the meat mixture into a baking dish. Shape it into a loaf, pressing gently to ensure it holds its shape. If you’re feeling fancy, you can use a loaf pan for a more uniform shape, but it’s perfectly fine to free-form it. Now, spread the ketchup evenly over the top of the loaf. This will form a delicious glaze as it bakes.

Place your meatloaf in the preheated oven and let it bake for about an hour. You’ll know it’s done when it’s cooked through and no longer pink inside—an internal temperature of 160°F (71°C) is ideal. Once it’s out of the oven, let it rest for a few minutes. This helps the juices redistribute, making each slice tender and juicy.

Why You'll Love This Recipe

  • Simple ingredients you probably already have in your pantry.
  • Quick prep time — just mix, shape, and bake.
  • Perfect balance of flavors with a tangy ketchup glaze.
  • Hearty and filling, ideal for feeding a crowd or meal prepping.

Ingredients

2 lbs ground beef
1 cup breadcrumbs
1 cup milk
2 eggs
1 onion, finely chopped
2 cloves garlic, minced
1 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
1/2 cup ketchup

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine ground beef, breadcrumbs, milk, eggs, onion, garlic, Worcestershire sauce, salt, and pepper. Mix well.
3. Transfer the mixture to a baking dish and shape into a loaf.
4. Spread ketchup evenly over the top of the loaf.
5. Bake in the preheated oven for 1 hour or until cooked through and no longer pink inside.
6. Let the meatloaf rest for a few minutes before slicing.

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