A classic meatloaf is one of those comforting meals that never goes out of style. It’s hearty, satisfying, and perfect for family dinners, Sunday suppers, or preparing ahead for busy nights. Made with simple pantry staples, this timeless recipe is easy enough for beginners and always a welcome addition to the dinner table.
If you’re looking for a dependable homemade meatloaf recipe, you’ve come to the right place. This version is moist, flavorful, and topped with a sweet and tangy glaze that caramelizes beautifully as it bakes. Follow the step-by-step instructions below for a delicious meatloaf that’s sure to become a family favorite.
1. Classic Meatloaf Recipe (Yield: 10 Slices)
Ingredients
For the Meatloaf
- 1 pound 90% lean ground beef
- 1 cup dried bread crumbs
- 1/2 cup diced yellow onion
- 1/2 cup milk
- 1 large egg, beaten
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried parsley leaves
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
For the Topping
- 1/4 cup ketchup
- 2 tablespoons packed light brown sugar
- 1 tablespoon red wine vinegar
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper for easier cleanup.
In a large mixing bowl, combine the dried bread crumbs, milk, beaten egg, ketchup, Worcestershire sauce, dried parsley, salt, garlic powder, and black pepper. Stir the mixture until the bread crumbs have absorbed most of the liquid.
Add the diced onion and ground beef to the bowl. Using clean hands or a sturdy spoon, gently mix everything together until the ingredients are evenly combined. Be careful not to overmix, as this can make the meatloaf dense instead of tender.
Transfer the meat mixture to the prepared baking pan. Shape it into a loaf approximately 8 inches long and 4 inches wide, leaving a little space around the edges so heat can circulate evenly during baking.
In a small bowl, stir together the ketchup, light brown sugar, and red wine vinegar until the glaze is smooth. Spread about half of the glaze evenly over the top and sides of the meatloaf.
Place the pan in the preheated oven and bake for 40 minutes. Carefully remove the pan from the oven and spread the remaining glaze over the top of the meatloaf.
Return the meatloaf to the oven and continue baking for another 15 to 20 minutes, or until the internal temperature reaches 160°F (71°C) when measured with an instant-read thermometer.
Remove the meatloaf from the oven and allow it to rest for 10 to 15 minutes before slicing. This resting time helps the juices redistribute throughout the loaf, making each slice moist and easier to serve.
Slice into 10 even portions and serve warm with mashed potatoes, roasted vegetables, green beans, buttered corn, or a fresh garden salad.
Store leftover meatloaf in an airtight container in the refrigerator for up to four days. Individual slices also freeze well for up to three months. Reheat gently in the microwave or oven until heated through.
2. Tips for Perfect Classic Meatloaf
Choose lean ground beef with a small amount of fat, such as 90% lean, to keep the meatloaf moist without producing excessive grease.
Dice the onion into small, even pieces so it softens completely during baking and blends smoothly into every slice.
Mix the ingredients gently and stop as soon as everything is combined. Overworking the meat mixture creates a firmer texture.
Shape the loaf evenly so it cooks at the same rate from end to end. A uniform thickness also helps prevent dry edges.
Using an instant-read thermometer is the easiest way to ensure the meatloaf is fully cooked without becoming overbaked.
Apply the glaze in two stages. The first layer builds flavor during baking, while the second creates a glossy, caramelized finish.
Rest the meatloaf before slicing so it stays together neatly and retains its natural juices.
3. Frequently Asked Questions
Can I prepare meatloaf ahead of time?
Yes. Assemble the meatloaf up to one day in advance, cover it tightly, and refrigerate until you’re ready to bake. Let it sit at room temperature for about 20 minutes before placing it in the oven.
Can I use a different type of ground meat?
Absolutely. Ground turkey, ground chicken, ground pork, or a combination of meats all work well. Cooking times may vary slightly depending on the meat you choose.
Why is my meatloaf falling apart?
A meatloaf may crumble if it doesn’t contain enough binding ingredients or if it’s sliced immediately after baking. Giving it time to rest helps it hold together much better.
How do I know when the meatloaf is fully cooked?
The most accurate method is to check the internal temperature with a meat thermometer. The center should reach 160°F (71°C) before serving.
What can I do with leftover meatloaf?
Leftover slices make excellent sandwiches, can be diced into pasta dishes, added to casseroles, or served alongside eggs for a hearty breakfast.
4. Nutrition Information
| Nutrient | Amount Per Slice |
|---|---|
| Calories | 235 |
| Protein | 18 g |
| Carbohydrates | 10 g |
| Fat | 13 g |
| Saturated Fat | 5 g |
| Cholesterol | 58 mg |
| Sodium | 410 mg |
| Fiber | 1 g |
| Sugar | 5 g |
| Calcium | 40 mg |
| Iron | 2.1 mg |
This classic meatloaf recipe is an easy, comforting meal that’s perfect for bringing everyone together around the table. With simple ingredients and straightforward preparation, it’s a dependable recipe you’ll enjoy making throughout the year.
Serve it with your favorite side dishes for a satisfying homemade dinner, and don’t forget to save the leftovers for delicious meals the next day. This timeless recipe is one you’ll be happy to keep in your collection.
