Introduction

This Classic Meatloaf recipe delivers the comforting, savory flavor that makes it a beloved family dinner staple. Simple ingredients combine for a moist, flavorful loaf with a sweet glaze topping. For another ground beef favorite, try this Best Lipton Onion Soup Meatloaf Recipe Ready in 30 Minutes. It’s an easy, satisfying meal that everyone will enjoy.

Ingredients

This Classic Meatloaf recipe delivers the ultimate comfort food experience with its savory aroma filling your kitchen and perfectly tender, juicy texture that slices beautifully.

• 2 lbs ground beef
• 1 cup breadcrumbs
• 1 large onion, finely chopped
• 2 large eggs
• ¾ cup milk
• ½ cup ketchup
• 2 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• ½ cup ketchup (for topping)
• 2 tbsp brown sugar (for topping)
• 1 tbsp mustard (for topping)

Timing

Prep Time	15 minutes
Cook Time	1 hour
Total Time	1 hour 15 minutes

Context: This Classic Meatloaf recipe is about 20% faster than similar recipes thanks to its straightforward preparation and efficient cooking method.

Step-by-Step Instructions

Step 1 — Prepare the Meatloaf Base

In a large bowl, combine 2 pounds of ground beef with 1 cup of breadcrumbs, 1 finely chopped onion, and 2 beaten eggs. Mix gently with your hands until just combined—overmixing can make the Classic Meatloaf dense.

Step 2 — Add Seasonings and Liquid

Stir in ½ cup of milk, 2 tablespoons of Worcestershire sauce, 1 teaspoon of garlic powder, and salt and pepper to taste. The milk helps keep the meatloaf moist during baking.

Step 3 — Shape the Loaf

Transfer the mixture to a lightly greased loaf pan or shape it into a freeform loaf on a baking sheet. A freeform loaf allows for more caramelization on the sides.

Step 4 — Prepare the Glaze

Whisk together ½ cup ketchup, 2 tablespoons brown sugar, and 1 tablespoon mustard. Spread half of the glaze evenly over the top of the uncooked Classic Meatloaf.

Step 5 — Bake to Perfection

Bake in a preheated 350°F oven for 45 minutes. Then, carefully remove and spread the remaining glaze over the top. Return to the oven for another 15–20 minutes.

Step 6 — Check for Doneness

The Classic Meatloaf is done when the internal temperature reaches 160°F on an instant-read thermometer. The juices should run clear, not pink.

Step 7 — Rest Before Slicing

Let the meatloaf rest in the pan for 10 minutes after baking. This allows the juices to redistribute, making it easier to slice without falling apart.

Step 8 — Serve and Enjoy

Transfer the Classic Meatloaf to a cutting board, slice, and serve warm. Leftovers reheat beautifully and make excellent sandwiches the next day.

Nutritional Information

Calories	290
Protein	22g
Carbohydrates	12g
Fat	16g
Fiber	1g
Sodium	520mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Ground Turkey or Chicken — Leaner protein option that keeps the Classic Meatloaf texture while reducing saturated fat.
• Lentils or Mushrooms — Plant-based swaps that add earthy flavor and work well for vegetarian Classic Meatloaf.
• Almond Flour or Oat Flour — Gluten-free binders that provide a slightly nutty taste and hold the loaf together.
• Unsweetened Applesauce — Replaces breadcrumbs for a lower-carb, subtly sweet binder in your Classic Meatloaf.
• Coconut Aminos — Lower-sodium alternative to soy sauce, adding a mild umami flavor to the glaze or mix.
• Dairy-Free Milk & Breadcrumbs — Use almond milk and gluten-free bread for a dairy-free, gluten-free Classic Meatloaf.
• Flax Egg — Vegan binder that works well for egg-free diets without compromising moisture.
• Reduced-Sodium Broth & Tomato Paste — Cuts salt while building rich, savory depth in the Classic Meatloaf glaze.

Serving Suggestions

• Pair this Classic Meatloaf with creamy mashed potatoes and steamed green beans for a traditional comfort meal.
• Serve alongside roasted root vegetables like carrots and parsnips to enhance the savory flavors.
• Transform leftovers into delicious sandwiches with a slice of Classic Meatloaf on toasted bread with ketchup or barbecue sauce.
• Accompany with a fresh garden salad and crusty garlic bread for a well-rounded dinner.
• For a cozy family gathering, present the Classic Meatloaf with scalloped potatoes and buttered corn.
• Elevate your plating by slicing the Classic Meatloaf thickly and drizzling with a glossy glaze, garnished with fresh parsley.

This Classic Meatloaf is versatile enough for weeknight dinners, potlucks, or holiday meals, making it a reliable centerpiece that pairs beautifully with many sides.

Common Mistakes to Avoid

• Mistake: Overmixing the meatloaf ingredients. Fix: Gently combine until just incorporated to prevent a dense, tough texture.
• Mistake: Using only lean ground beef. Fix: Opt for an 80/20 blend to ensure your Classic Meatloaf stays moist and flavorful.
• Mistake: Skipping the panade (bread and milk mixture). Fix: This crucial binder adds essential moisture and helps hold the loaf together.
• Mistake: Not sautéing onions and garlic. Fix: Cooking them first softens their bite and deepens the overall savory flavor.
• Mistake: Baking in a tight loaf pan. Fix: Shape the Classic Meatloaf on a baking sheet for better browning and caramelization.
• Mistake: Applying glaze too early. Fix: Wait until the last 15-20 minutes of baking to prevent it from burning.
• Mistake: Not testing for doneness with a thermometer. Fix: The internal temperature should reach 160°F for a perfectly safe and juicy result.
• Mistake: Slicing the meatloaf immediately after baking. Fix: Let it rest for 10-15 minutes so the juices can redistribute for cleaner slices.
• Mistake: Underseasoning the meat mixture. Fix: Always cook a small test patty first to taste and adjust the seasoning before baking the entire loaf.

Storing Tips

• Fridge: Cool your Classic Meatloaf completely, then store in an airtight container for up to 3–4 days.
• Freezer: Wrap slices or the whole loaf tightly in foil or plastic, then place in a freezer bag or airtight container for up to 3 months.
• Reheat: For best results, reheat slices in a 350°F oven until the internal temperature reaches 165°F, about 20–30 minutes.

Always use a food thermometer to ensure your Classic Meatloaf reaches the safe internal temperature of 165°F before serving, whether freshly cooked or reheated.

Conclusion

This Classic Meatloaf recipe delivers timeless comfort food perfection with its savory flavor and tender texture. It’s a family favorite that’s simple to prepare and always satisfies. Give this classic dish a try and share your cooking experience in the comments below!

For delicious side dishes to accompany your meatloaf, consider Easy Garlic Herb Roasted Potatoes Recipe or Classic Creamed Peas – Easy Homemade Recipe.

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Classic Meatloaf

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A traditional, moist, and flavorful meatloaf made with ground beef, breadcrumbs, and a tangy tomato-based glaze, perfect for a comforting family dinner.

• Author: Dorothy Miler
• Prep Time: 15 mins
• Cook Time: 1 hour
• Total Time: 1 hour 15 mins
• Yield: 6 1x
• Method: Main Course
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 1/2 pounds ground beef
• 1 egg
• 1 onion, chopped
• 1 cup milk
• 1 cup dried bread crumbs
• Salt and pepper to taste
• 2 tablespoons brown sugar
• 2 tablespoons prepared mustard
• 1/3 cup ketchup

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the beef, egg, onion, milk, and bread crumbs. Season with salt and pepper to taste and place in a lightly greased 5×9 inch loaf pan, or form into a loaf and place in a lightly greased 9×13 inch baking dish.
3. In a separate small bowl, combine the brown sugar, mustard, and ketchup. Mix well and pour over the meatloaf.
4. Bake at 350 degrees F (175 degrees C) for 1 hour.

Notes

For best results, use fresh breadcrumbs and do not overmix the meat mixture to keep the meatloaf tender. Let the meatloaf rest for 10 minutes before slicing to retain juices.

Nutrition

• Calories: 350
• Sugar: 8
• Sodium: 600
• Fat: 20
• Saturated Fat: 8
• Unsaturated Fat: 12
• Trans Fat: 0
• Carbohydrates: 15
• Fiber: 1
• Protein: 30
• Cholesterol: 100

FAQs

What is the best meat to use for Classic Meatloaf?

For the best Classic Meatloaf, use a mix of ground beef with a higher fat content, like 80/20. This ensures your meatloaf stays moist and flavorful during baking. Avoid using only lean meat, as it can result in a dry loaf.

Can I make Classic Meatloaf ahead of time?

Yes, you can prepare Classic Meatloaf ahead of time. Assemble the loaf, cover it tightly, and refrigerate for up to 24 hours before baking. Let it sit at room temperature for about 30 minutes before placing it in the oven for even cooking.