My classic meatloaf recipe is the ultimate comfort food—it’s incredibly juicy, perfectly seasoned, and topped with the most irresistible sweet and tangy glaze, making it a guaranteed family favorite that will bring you back to your childhood.
This recipe is a keeper for a few simple reasons: it uses straightforward ingredients, has a fool-proof method for a moist and tender loaf, and it’s one of those hearty meals that just makes everyone happy. I’ve been making this for years, and it never fails to impress.
Jump to Section
Key Takeaways
- Simple & Delicious: With a simple blend of kitchen staples, you can create a meal that’s packed with flavor and so satisfying.
- Juicy Every Time: My secret technique keeps the meatloaf from drying out, so every slice is tender and moist.
- Perfect for Any Night: This dish is a lifesaver for busy weeknights and a crowd-pleaser for any family gathering. It’s a great way to use up leftover **** ground beef!
- Freezer Friendly: Make a double batch and freeze one for a no-fuss dinner later.
Why You’ll Love This Classic Meatloaf Recipe
- It’s a Nostalgic Hug: One bite of this meatloaf will take you right back to your childhood kitchen—it’s just pure, soul-warming comfort food.
- The Glaze is a Game-Changer: Trust me, the combination of tangy ketchup and sweet brown sugar caramelizes into the perfect sticky, savory crust.
- No More Dry Meatloaf: We’re going to use a couple of simple tricks to lock in moisture, so you’ll never have to worry about a dry loaf again.
- It’s Sneakily Wholesome: This recipe uses fresh onion and garlic, and lean ground beef is a great source of protein to keep you and your family full and energized. Speaking of protein, if you’re looking for another tasty ground beef dish, you have to try my easy garlic butter meatballs!
- The Aroma: As this bakes, the smell of savory beef and sweet glaze will fill your house—it’s absolutely divine.
Food or Cultural Background
Meatloaf is one of those dishes that just feels like home. I still remember my grandma making her version every Sunday. The smell would start to waft through the house in the early afternoon, and I’d know we were in for a treat. Her secret was always to mix in some fresh herbs from her garden and a touch of Worcestershire sauce for a deeper, more savory flavor.
We’d eat it with mashed potatoes and green beans, and there was never a slice left over. This recipe is my own take on that classic, with a few extra tips and tricks I’ve picked up over the years to make sure it’s always super moist and flavorful. It’s a true American classic, and it’s a recipe that I’ve shared countless times, just like I shared my recipe for million dollar spaghetti with a friend last week.
Ingredients for The Best Classic Meatloaf Recipe
| Ingredient | Notes/Substitutes |
| Ground Beef | I like to use 85% lean for the best balance of moisture and flavor. You can also use a mix of ground beef and ground pork or turkey. |
| Onion | Finely chopped or grated is best so it blends into the loaf without big chunks. |
| Eggs | Binds everything together. |
| Garlic | Mince it up for maximum flavor. |
| Ketchup | Use your favorite brand. You’ll need it for both the loaf and the glaze! |
| Fresh Parsley | Don’t skip this! It adds a beautiful freshness that cuts through the richness of the meat. |
| Panko Breadcrumbs | Panko gives a lighter texture than regular breadcrumbs. For a gluten-free version, use gluten-free panko or crushed gluten-free crackers. |
| Milk | Soaks the breadcrumbs and adds moisture. Use any milk you have on hand, including dairy-free options like almond milk. |
| Salt & Pepper | To taste. Don’t be shy! |
| Italian Seasoning | A simple way to add a ton of herby flavor. |
| White Vinegar | The secret ingredient in the glaze that gives it a tangy kick. |
| Brown Sugar | Balances the vinegar and ketchup in the glaze. |
| Garlic & Onion Powder | These dried seasonings add a punch of flavor to the glaze. |
Equipment Needed
- Large mixing bowl: You’ll need plenty of room to get your hands in there and mix everything!
- Rimmed baking sheet: To catch any drippings and make cleanup a breeze.
- Instant-read thermometer: The best way to know when your meatloaf is perfectly cooked. It’s an absolute must for food safety!
- Skillet: For sautéing the onions.
How to Make The Best Classic Meatloaf Recipe Step-by-Step
- Prep: Line a rimmed baking sheet with parchment paper or foil and preheat your oven to 350°F.
- Sauté: Place a medium skillet over medium heat. Add the olive oil and chopped onion and sauté for 5-7 minutes until softened and a little golden. Transfer the onions to a plate and let them cool down. This simple step makes a huge difference!
- Mix: In a large bowl, add the cooled onions along with all of the other meatloaf ingredients. Using your hands, gently mix until everything is just combined. Don’t overmix! Overworking the meat will make your meatloaf dense and tough. For another ground beef recipe that requires mixing, you can check out my ground beef zucchini casserole.
- Shape: Place the meat mixture onto the prepared baking sheet and shape it into a loaf about 8 inches long, 4 inches wide, and 3 inches tall.
- Bake: Pop the meatloaf in the oven, uncovered, and bake for 40 minutes.
- Make the Glaze: While it’s baking, whisk together the sauce ingredients in a small bowl until they are completely combined.
- Glaze & Finish: After 40 minutes, take the meatloaf out of the oven. Spread the glaze evenly over the top. Return the meatloaf to the oven and bake for another 20 minutes, or until an instant-read thermometer inserted into the center reads 160°F.
- Rest: Let the meatloaf rest for 10-15 minutes before you slice into it. This allows the juices to redistribute, making it so much easier to cut and ensuring a super moist result.
Expert Tips for the Best Results
- Don’t Overmix! I know I said it already, but this is the number one secret to a tender meatloaf. Mix with a light hand until the ingredients are just incorporated.
- Sauté Your Onions. This quick step softens the onions and brings out their sweetness, preventing any harsh, crunchy bites in your finished loaf.
- Use a Baking Sheet. I like baking my meatloaf on a rimmed baking sheet instead of a loaf pan. It allows the hot air to circulate all around the loaf, giving you those delicious crispy edges. It’s a game-changer!
- Let It Rest. This is a non-negotiable step! Resting the meatloaf before slicing is crucial. The juices will settle back into the meat, so you don’t lose any of that delicious moisture when you cut into it.
- Temperature Matters. A meat thermometer is your best friend here. It takes the guesswork out of knowing if your classic meatloaf recipe is done, making sure it’s cooked to a safe internal temperature without over-drying.
What to Serve With This Classic Meatloaf Recipe
This meatloaf is amazing on its own, but here are a few of my favorite pairings to make it a complete meal:
- Creamy Mashed Potatoes: A classic for a reason! The rich, buttery potatoes are the perfect partner for the savory meatloaf.
- Steamed Green Beans or Roasted Broccoli: A simple green vegetable adds a fresh contrast to the meal.
- Crusty Bread: Perfect for sopping up any extra glaze or juices.
- Side Salad: A simple garden salad is a great light side dish.
- For a fun, non-traditional side, you could even pair this with my riced cauliflower mac n cheese for a healthier take on mac and cheese!
Storing and Reheating Tips
- Refrigerator: Store any leftovers in an airtight container in the fridge for up to 3-4 days.
- Freezer: You can freeze the baked and cooled meatloaf for up to 3 months. Slice it first for easier reheating later!
- Reheating: For single slices, microwave until heated through. For a larger piece or the whole loaf, wrap it in foil and heat in a 300°F oven until warmed.
Nutrition Facts
Nutrition information is estimated and may vary based on ingredients and cooking methods.
| Nutrient | Amount Per Serving |
| Calories | 242 kcal |
| Total Fat | 10 g |
| Saturated Fat | 2.7 g |
| Cholesterol | 113 mg |
| Sodium | 630 mg |
| Total Carbohydrate | 11 g |
| Dietary Fiber | 0.8 g |
| Sugars | 3 g |
| Protein | 26 g |
FAQs About Classic Meatloaf Recipes
What is the secret to a great meatloaf?
The secret to a truly great meatloaf is a combination of using the right fat content in your ground beef, adding plenty of moisture with ingredients like milk and ketchup, and most importantly, not overmixing the ingredients. Keeping a light hand when you mix prevents the meat from becoming tough.
What not to put in meatloaf?
Avoid adding too many fillers or ingredients that don’t contribute to moisture and flavor. You also don’t want to use meat that is too lean, as it can result in a dry meatloaf. Stick to the classic recipe basics and you’ll be set!
How many eggs for a 2 lb meatloaf?
For a 2-pound meatloaf, two large eggs are the perfect amount. They act as a binder to hold the loaf together and contribute to a moist, tender texture.
What gives meatloaf the best flavor?
Sautéed onions, fresh minced garlic, and Italian seasoning give this classic meatloaf recipe its robust flavor. Plus, the simple brown sugar and ketchup glaze adds a sweet and tangy finish that can’t be beaten.
Final Thoughts
I hope this classic meatloaf recipe becomes a go-to in your kitchen. It’s one of those special dishes that can make any night feel like a weekend dinner. The best part is seeing everyone go back for seconds. Don’t forget to pin this recipe so you can find it easily later! I can’t wait to see your photos and read your reviews.
For more comfort food inspiration, check out my recipe for the best stuffed shells with ground beef!
Your recipe rescue: follow us on Facebook & Pinterest for everyday cooking ideas!
Print
The Best Classic Meatloaf Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baked
- Cuisine: American
Description
This classic meatloaf recipe is the ultimate comfort food—it’s incredibly juicy, perfectly seasoned, and topped with the most irresistible sweet and tangy glaze. It’s a guaranteed family favorite that will bring you back to your childhood. This recipe is a keeper because it uses straightforward ingredients, has a fool-proof method for a moist and tender loaf, and it’s one of those hearty meals that just makes everyone happy.
Ingredients
2 lbs ground beef (85% or 80% lean)
1 medium onion (about 1 cup), finely chopped
1 tsp olive oil
2 large eggs
3 garlic cloves, minced
2 Tbsp ketchup
3 Tbsp fresh parsley, finely chopped
¾ cup Panko breadcrumbs (or gluten-free bread crumbs)
⅓ cup milk
1 tsp salt
1 tsp Italian seasoning
½ tsp ground black pepper
For the Sauce:
¾ cup ketchup
1 ½ tsp white vinegar
2 Tbsp brown sugar
½ tsp garlic powder
½ tsp onion powder
Instructions
Prep: Line a rimmed baking sheet with unbleached parchment paper or foil for easier cleanup, and preheat your oven to 350°F.
Sauté Onions: Set a medium skillet over medium heat. Add 1 tsp oil and the chopped onion. Sauté, stirring occasionally, until softened and golden, about 5-7 minutes. Transfer to a plate to cool.
Make the Meatloaf Mixture: In a large bowl, add all of the meatloaf ingredients and mix just until well combined. Using your hands is your best tool for mixing.
Shape Meatloaf and Bake: Add the meat mixture to the pan and shape it into a loaf about 8 inches long, 4 inches wide, and 3 inches tall. Bake uncovered at 350°F for 40 minutes.
Make the Sauce: In a small bowl, add the sauce ingredients and stir to combine.
Add the Glaze: Spread the sauce over the meatloaf, then return to the oven and bake an additional 20 minutes or until the internal temperature is 160°F on an instant-read thermometer.
Rest: Rest the meatloaf for 10-15 minutes before serving. This makes it much easier to slice.
Notes
Do Not Overmix: Mix until the meat mixture is just combined so you don’t end up with a dense meatloaf.
Variations: You can replace half the meat with ground turkey, chicken, or pork (or even Italian sausage). Note that poultry must be baked to 165°F.
To Bake in a Loaf Pan: Line the loaf pan with parchment paper for easier removal. Gently press your meat mixture into the pan and bake following the same instructions, but increase the temperature to 375°F. It will take longer to cook through.
Nutrition
- Serving Size: 1 serving
- Calories: 242 kcal
- Sugar: 3 g
- Sodium: 630 mg
- Fat: 10 g
- Saturated Fat: 2.7 g
- Unsaturated Fat: 7.3 g
- Carbohydrates: 11 g
- Fiber: 0.8 g
- Protein: 26 g
- Cholesterol: 113 mg
Keywords: meatloaf, ground beef, classic, comfort food, dinner, family favorite, easy recipe