Classic Homemade Meatloaf Recipe
If there’s one dish that brings everyone together at the dinner table, it’s Classic Homemade Meatloaf. This comforting favorite has stood the test of time, gracing family meals for generations with its juicy, flavorful slices and irresistible sweet-savory glaze. Whether you’re craving a nostalgic weeknight dinner or planning a cozy Sunday supper, Classic Homemade Meatloaf is as satisfying as it is simple to prepare, delivering hearty goodness and a taste of tradition in every bite.
Ingredients You’ll Need
Gathering the ingredients for Classic Homemade Meatloaf is refreshingly straightforward, but each one plays an important role in building layers of taste and achieving that signature, tender texture. Here’s what you’ll need and why each belongs in this beloved recipe:
- Ground beef (1 1/2 pounds, 80/20 blend): The perfect balance of fat and flavor, resulting in a juicy, rich meatloaf that holds its shape.
- Breadcrumbs (1 cup): Acts as a binder and soaks up moisture to keep the loaf tender, never dry.
- Whole milk (1/2 cup): Softens the breadcrumbs and adds subtle richness to every bite.
- Egg (1): Helps the meatloaf hold together for neat, satisfying slices.
- Onion, finely chopped (1 small): Brings mellow sweetness and moisture, melting right into the loaf as it bakes.
- Garlic, minced (2 cloves): Adds a gentle, aromatic depth that rounds out the savory flavors.
- Ketchup (1/4 cup): Gives a touch of tang and sweetness to the meat mixture itself.
- Worcestershire sauce (1 tablespoon): Infuses the meatloaf with umami and a savory backbone that’s hard to beat.
- Dried parsley (1 teaspoon): Lends a hint of color and freshness without overpowering the other flavors.
- Dried thyme (1/2 teaspoon): Offers subtle herbal notes that complement the richness of the beef.
- Salt (1/2 teaspoon): Essential for bringing out all the flavors in the loaf.
- Black pepper (1/2 teaspoon): Provides a gentle, warming kick that ties everything together.
- For the glaze: Ketchup (1/3 cup), brown sugar (1 tablespoon), Dijon mustard (1 teaspoon): This trio creates the sweet, tangy, and slightly zippy glaze that caramelizes beautifully on top.
How to Make Classic Homemade Meatloaf
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup, or lightly grease a loaf pan if you prefer classic loaf-shaped slices. This step ensures nothing sticks and gives you a stress-free serving experience at the end.
Step 2: Soak the Breadcrumbs
In a small bowl, combine the breadcrumbs and whole milk. Let this mixture sit for about five minutes—this is the secret to a moist, tender Classic Homemade Meatloaf, as the breadcrumbs absorb the milk and act as a soft, flavorful binder throughout the loaf.
Step 3: Mix the Meatloaf Base
In a large mixing bowl, combine the ground beef, soaked breadcrumbs, egg, chopped onion, minced garlic, ketchup, Worcestershire sauce, dried parsley, dried thyme, salt, and black pepper. Gently mix everything with your hands or a spatula until just combined. The key here is not to overwork the mixture, which can make the meatloaf dense—think tender and juicy, not tough!
Step 4: Shape and Glaze
Transfer the meat mixture to your prepared baking sheet or loaf pan. Shape it gently into a loaf or press it evenly into the pan. In a separate small bowl, whisk together the glaze ingredients—ketchup, brown sugar, and Dijon mustard. Spread half of this sticky, flavorful glaze over the top of your meatloaf, setting aside the rest for later.
Step 5: Bake and Glaze Again
Bake the meatloaf for 45 minutes, then remove it from the oven and brush on the remaining glaze. This double-glazing step creates an extra layer of flavor and a beautiful caramelized finish. Return the loaf to the oven for another 15 minutes, or until the internal temperature reaches 160°F (71°C). Allow the Classic Homemade Meatloaf to rest for 10 minutes before slicing—this helps the juices redistribute and ensures perfect slices every time.
How to Serve Classic Homemade Meatloaf
Garnishes
For a fresh finish, sprinkle chopped parsley or thinly sliced green onions over each slice just before serving. If you want a little zing, a light dusting of cracked black pepper or a sprinkle of smoked paprika adds both color and a hint of extra flavor. These simple touches make your Classic Homemade Meatloaf look as inviting as it tastes.
Side Dishes
Classic Homemade Meatloaf shines alongside creamy mashed potatoes, roasted green beans, or steamed carrots. For a more vibrant plate, serve it with a crisp side salad tossed in a tangy vinaigrette. Don’t forget a warm piece of buttered bread or a fluffy dinner roll to soak up every last drop of that delicious glaze.
Creative Ways to Present
If you’re feeling playful, try plating individual slices with a drizzle of extra glaze and a small mound of caramelized onions on top. For a family-style meal, arrange slices on a platter with roasted vegetables nestled around the meatloaf. Leftover slices make fantastic sandwiches layered with lettuce, tomato, and a swipe of mayonnaise—perfect for lunch the next day!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Classic Homemade Meatloaf tightly in foil or store it in an airtight container in the refrigerator. It keeps well for up to four days, and the flavors only get better as they mingle. Slice off what you need for easy reheating or cold sandwiches.
Freezing
To freeze, let the meatloaf cool completely, then wrap whole or sliced portions in a double layer of plastic wrap and foil. Label with the date and freeze for up to three months. When you’re ready, thaw overnight in the refrigerator for best texture and flavor.
Reheating
For moist, evenly heated leftovers, reheat slices in a covered baking dish at 300°F (150°C) for about 15 minutes, or until warmed through. A splash of broth or water in the dish helps keep things juicy. You can also microwave slices in 30-second bursts, covering loosely with a damp paper towel to retain moisture.
FAQs
Can I use ground turkey or pork instead of beef?
Absolutely! You can swap half or all of the ground beef for ground turkey or pork. Just keep in mind that turkey is leaner, so consider adding a splash more milk or a bit of grated carrot or zucchini to keep your Classic Homemade Meatloaf moist and flavorful.
What can I use instead of breadcrumbs?
If you’re out of breadcrumbs, try using crushed crackers, rolled oats, or even cooked rice. These alternatives will still help bind the meatloaf and maintain that signature tender bite.
How do I know when the meatloaf is done?
The best way to ensure your Classic Homemade Meatloaf is perfectly cooked is to check the internal temperature with a meat thermometer—it should reach 160°F (71°C). The top should be caramelized and the loaf should feel firm but springy to the touch.
Can I make Classic Homemade Meatloaf ahead of time?
Yes! You can assemble the meatloaf mixture and shape it up to a day in advance. Cover and refrigerate, then just add the glaze and bake when you’re ready. This is a real timesaver for busy nights or when hosting guests.
Why is my meatloaf falling apart?
If your meatloaf is crumbling, it may need a bit more binder—add an extra egg or a bit more soaked breadcrumbs next time. Also, make sure to let it rest before slicing; this helps everything set up for neat, satisfying pieces.
Final Thoughts
There’s just something magical about sharing Classic Homemade Meatloaf around the table—it’s hearty, reassuring, and full of the flavors we all crave. If you haven’t made it in a while, or if you’re new to the joys of meatloaf, give this recipe a try and let it become a new favorite in your home. Happy cooking!
Print
Classic Homemade Meatloaf Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Classic Homemade Meatloaf recipe features a juicy, flavorful blend of ground beef and traditional seasonings, topped with a tangy ketchup glaze. Perfectly baked to tender perfection, it’s a comforting family favorite that’s easy to prepare and sure to satisfy.
Ingredients
Meatloaf:
- 1 1/2 pounds ground beef (80/20 blend)
- 1 cup breadcrumbs
- 1/2 cup whole milk
- 1 egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the glaze:
- 1/3 cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon Dijon mustard
Instructions
- Preheat and prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease a loaf pan to prevent sticking and make cleanup easier.
- Soak breadcrumbs: In a small bowl, combine the breadcrumbs and milk, allowing the mixture to sit for 5 minutes. This step hydrates the breadcrumbs, helping to keep the meatloaf moist and tender.
- Mix ingredients: In a large mixing bowl, combine the ground beef, soaked breadcrumbs, egg, finely chopped onion, minced garlic, ketchup, Worcestershire sauce, dried parsley, dried thyme, salt, and black pepper. Mix gently with your hands or a spatula until just combined to avoid overworking the meat, which can make it dense.
- Shape meatloaf: Form the meat mixture into a loaf shape on the prepared baking sheet or press it evenly into the greased loaf pan.
- Prepare glaze: In a separate small bowl, stir together the ketchup, brown sugar, and Dijon mustard to create the flavorful glaze.
- Apply first glaze layer: Spread half of the glaze evenly over the top of the meatloaf to add a sweet and tangy crust.
- Bake initial phase: Bake the meatloaf at 350°F (175°C) for 45 minutes, allowing the flavors to meld and the meat to cook through partially.
- Apply second glaze layer: Remove the meatloaf from the oven and spread the remaining glaze evenly over the top for a glossy, flavorful finish.
- Final bake: Return the meatloaf to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 160°F (71°C) to ensure it is fully cooked and safe to eat.
- Rest before slicing: Let the meatloaf rest for 10 minutes after baking to allow the juices to redistribute, making it easier to slice and juicy.
Notes
- For extra moisture and nutrients, mix in 1/4 cup grated carrot or zucchini into the meat mixture.
- Leftover meatloaf makes delicious sandwiches the next day — store leftovers refrigerated in an airtight container.
- You can substitute half of the ground beef with ground pork or turkey to vary the flavor and texture.
- Using a meat thermometer to check internal temperature guarantees perfectly cooked meatloaf.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 8g
- Sodium: 510mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 95mg
