This classic meatloaf recipe is reclaiming its rightful place in America’s kitchens, and for good reason. No longer the dry, ketchup-drenched loaf of your childhood, this version is juicy, flavorful, and deeply satisfying. Made with a perfectly balanced blend of ground beef, aromatic vegetables, and a sweet-tangy glaze, it’s the ultimate comfort food. Whether you’re feeding a crowd, meal-prepping for the week, or craving something hearty and nostalgic, this meatloaf delivers every single time.
Table of Contents
Why You’ll Love This Recipe
- 🍽️ Moist and flavorful, never dry
- 🧄 Packed with herbs, aromatics, and umami
- 🍅 Features a homemade glaze that’s sweet, tangy, and balanced
- 🥕 Easy to sneak in veggies for added nutrition
- 🔁 Easily adaptable to keto and low-carb diets
- 🍞 Great for next-day sandwiches and leftovers
Ingredients
Meatloaf
- 2 lbs ground beef (80–85% lean)
- 1 medium onion, finely chopped
- 2 large eggs
- ¾ cup milk
- ¾ cup breadcrumbs (Panko preferred)
- 3 cloves garlic, minced
- ¼ cup ketchup
- 2 tbsp fresh parsley, finely chopped
- 1 tsp Worcestershire sauce
- 1½ tsp salt
- ½ tsp black pepper
- ½ tsp Italian seasoning
Meatloaf Glaze
- ½ cup ketchup
- 2 tbsp brown sugar
- 1 tsp white vinegar
- ½ tsp garlic powder
- ¼ tsp onion powder
Instructions
- Preheat Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line a baking sheet with parchment. - Mix Ingredients
In a large bowl, combine ground beef, chopped onion, eggs, milk, breadcrumbs, garlic, ketchup, parsley, Worcestershire, salt, pepper, and Italian seasoning. Mix just until combined—don’t overwork. - Shape and Place
Shape into a loaf and place in the prepared pan or form it free-style on the baking sheet for more browning. - Make the Glaze
In a small bowl, whisk together ketchup, brown sugar, vinegar, garlic powder, and onion powder. - Glaze and Bake
Brush half the glaze over the meatloaf. Bake for 45 minutes, then brush on the remaining glaze and continue baking for another 15–30 minutes, or until internal temperature reaches 160°F (71°C). - Rest and Serve
Let the meatloaf rest for 10–15 minutes before slicing. This helps retain moisture.
Recipe Details
Prep Time: 17 minutes
Cook Time: 50 minutes
Total Time: ~1 hour 10 minutes
Servings: 8
Cuisine: American
Course: Main Course
Nutrition Facts (Per Serving)
- Calories: 383 kcal
- Carbohydrates: 18g
- Protein: 23g
- Fat: 24g
- Saturated Fat: 9g
- Sodium: 439mg
- Sugar: 10g
- Fiber: 1g
Tips & Variations
- For a healthier loaf: Use 90–95% lean ground beef or a 50/50 mix of beef and ground turkey.
- Sneak in veggies: Finely grated carrots, zucchini, or bell peppers add moisture and nutrients without changing texture.
- Low-carb version: Replace breadcrumbs with almond flour or crushed pork rinds.
- Make it keto: Use sugar-free ketchup or a glaze made with tomato paste, vinegar, and monk fruit sweetener.
- Pro tools: Use a meat thermometer to hit exactly 160°F, and line your loaf pan with parchment for easy lift-out.
Classic Meatloaf Recipe
Equipment
- – 9×5 loaf pan or baking sheet
- – Mixing bowl
- – Instant-read thermometer
- – Silicone basting brush
- – Sharp knife
Ingredients
- **Meatloaf**
- – 2 lbs ground beef 80–85%
- – 1 medium onion finely chopped
- – 2 eggs
- – ¾ cup milk
- – ¾ cup breadcrumbs Panko
- – 3 garlic cloves minced
- – ¼ cup ketchup
- – 2 tbsp fresh parsley
- – 1 tsp Worcestershire sauce
- – 1½ tsp salt
- – ½ tsp black pepper
- – ½ tsp Italian seasoning
- **Glaze**
- – ½ cup ketchup
- – 2 tbsp brown sugar
- – 1 tsp white vinegar
- – ½ tsp garlic powder
- – ¼ tsp onion powder
Instructions
- Preheat oven to 350°F (175°C). Line loaf pan or baking sheet.
- Combine all meatloaf ingredients in a bowl. Mix gently.
- Shape into a loaf and place in pan or on sheet.
- Stir glaze ingredients in a small bowl. Brush half on loaf.
- Bake for 45 minutes, then brush on remaining glaze.
- Bake 15–30 mins more, or until internal temp is 160°F.
- Rest 10–15 minutes before slicing. Serve hot.
Notes
– Add grated carrots or zucchini for moisture
– Freeze baked slices for easy future meals
FAQs
Can I make this ahead of time?
Yes, you can prep and shape the meatloaf up to 24 hours in advance. Just cover and refrigerate before baking.
Can I freeze it?
Absolutely! Freeze either the raw loaf (wrapped tightly) or freeze cooked slices for easy reheating.
What can I use instead of breadcrumbs?
Try almond flour, crushed pork rinds, or oat flour for different dietary needs or textures.
How do I keep meatloaf from drying out?
Use the right ratio of meat to moisture (milk, eggs, and veggies), don’t overmix, and always let it rest after baking.
Is this recipe good for sandwiches?
Yes! Leftover slices are amazing cold or reheated. Try it on toasted bread with lettuce, tomato, and mayo.
Conclusion
This classic meatloaf recipe proves that simple food can still be exceptional. Whether you stick to the traditional version or customize it for your lifestyle, it’s guaranteed to bring warmth, flavor, and satisfaction to your dinner table. And don’t sleep on the leftovers—tomorrow’s sandwich might just be better than tonight’s dinner.