Is there anything more comforting than walking into a house that smells like meatloaf baking in the oven? I grew up with my grandma’s meatloaf recipe being the star of every Sunday dinner – that rich, savory aroma filling the kitchen while we set the table and waited impatiently for it to come out of the oven. Now it’s my go-to weeknight meal when I need something satisfying that the whole family will actually eat. This classic meatloaf recipe is foolproof – just simple ingredients you probably already have in your pantry. The secret is in that sticky-sweet glaze that caramelizes on top while it bakes, giving every slice that perfect balance of savory and sweet. Trust me, one bite of this and it’ll become your family’s favorite comfort food too.
Why You’ll Love This Meatloaf Recipe
Listen, I know what you’re thinking – “meatloaf? Isn’t that old-fashioned?” But trust me, once you try this version, you’ll be as obsessed as my family is. Here’s why:
- It’s foolproof – Just mix, shape, and bake. Perfect for busy weeknights when cooking feels overwhelming.
- That glaze though – The sweet and tangy topping caramelizes into something magical while it bakes. My kids fight over the end pieces!
- Everyone cleans their plate – Even picky eaters can’t resist the tender, juicy texture and familiar flavors.
- The leftovers rock – Makes amazing sandwiches the next day (if you’re lucky enough to have any left).
- It feels like a hug – There’s just something about meatloaf that screams “home” from the very first bite.
I’ve made this recipe at least a hundred times, and it never disappoints. It’s hearty comfort food at its finest!
Ingredients for the Best Meatloaf Recipe
Okay, let’s talk ingredients! The magic of this meatloaf recipe comes from simple, everyday items that work together perfectly. I’ve made this so many times I could probably do it in my sleep, but I still double-check my ingredients before starting – no last-minute grocery runs for me!
For the Meatloaf
- 1 lb ground beef – I use 80/20 for the best flavor and moisture, but leaner works too
- 1 egg – The binder that holds everything together
- 1/4 cup breadcrumbs – Plain or Italian both work great here
- 1/4 cup milk – Whole milk makes it extra rich
- 1 tbsp Worcestershire sauce – That umami kick you can’t skip!
- 1/2 tsp salt – Adjust to your taste
- 1/4 tsp black pepper – Freshly ground if you’ve got it
- 1/2 tsp garlic powder – Or use fresh minced garlic if you prefer
- 1/2 tsp onion powder – Same deal – fresh onion works too
Quick tip: If you’re out of breadcrumbs, crushed saltines or even quick oats make a fine substitute in a pinch!
For the Glaze
- 1/4 cup ketchup – The classic base
- 1 tbsp brown sugar – For that caramelized sweetness
- 1 tbsp mustard – Yellow or Dijon both work beautifully
Feeling fancy? Try adding a splash of apple cider vinegar or a pinch of smoked paprika to the glaze for extra depth. Sometimes I’ll swap half the ketchup for BBQ sauce when I want to mix things up!
How to Make This Meatloaf Recipe
Alright, let’s get our hands dirty – literally! Making this meatloaf is easier than you think, but I’ve got some tricks up my sleeve to make sure yours turns out perfect every time. Just follow these steps and you’ll be enjoying that nostalgic, home-cooked flavor before you know it!
First things first – preheat that oven to 350°F (175°C). I can’t tell you how many times I’ve forgotten this step and had to wait impatiently while the oven heats up. Don’t be like me!
Now grab your biggest mixing bowl – I use the same chipped yellow one my mom always did. Combine all the meatloaf ingredients: the ground beef, egg, breadcrumbs, milk, Worcestershire sauce, and all those lovely spices. Here’s my secret – mix it with your hands! Sure, you can use a spoon, but nothing blends everything together quite like getting your fingers in there. Just don’t overmix – you want it combined, not mushy.
Next, transfer your mixture to a loaf pan. I like to lightly grease mine first, just in case. Shape it into a nice, even loaf – don’t pack it too tight though, or it’ll get dense. Leave about an inch of space at the top for that glorious glaze!
Speaking of glaze, let’s make it! In a small bowl, whisk together the ketchup, brown sugar, and mustard until smooth. Taste it – go ahead, I won’t tell! Sometimes I add an extra pinch of sugar if I’m feeling sweet.
Now comes the fun part – spread that glaze all over the top of your meatloaf. Use the back of a spoon to get it nice and even. Pro tip: leave about a half-inch border around the edges so it doesn’t drip down and burn.
Pop it in the oven and bake for about 60 minutes. You’ll know it’s done when the internal temperature hits 160°F (70°C) on a meat thermometer. No thermometer? The edges should pull away slightly from the pan, and the glaze will be bubbly and caramelized.
Here’s the hardest part – let it rest for 10 minutes before slicing! I know, the smell is torture, but this lets the juices redistribute so you don’t end up with a crumbly mess. Use this time to set the table or make your sides.
Slice it thick, serve it hot, and watch those plates clean themselves. That’s it – you’ve just made the most comforting meatloaf ever! Now go enjoy your masterpiece.
Tips for the Perfect Meatloaf Recipe
Okay, let me share all my hard-earned meatloaf wisdom with you! After years of trial and error (and a few hockey puck disasters), I’ve nailed down the tricks that make this recipe foolproof every single time.
First – don’t overmix! I know it’s tempting to keep squishing that meat mixture, but stop as soon as everything’s combined. Overworking it makes the texture tough. And here’s a game-changer – use your hands instead of a spoon. You’ll feel when it’s just right, and it’s way faster too.
That resting time isn’t just a suggestion – it’s crucial. Letting the meatloaf sit for 10 minutes after baking means juicy slices instead of crumbles. While we’re talking timing, always check the internal temp – 160°F is the sweet spot. No thermometer? The edges pulling away from the pan is a good visual cue.
One last pro tip: if you’ve got time, mix everything except the meat first. Whisk the egg, milk, breadcrumbs and seasonings together, then gently fold in the ground beef. This distributes everything evenly without overworking the meat. Trust me, it makes a difference!
Serving Suggestions for Your Meatloaf Recipe
Now that you’ve got this glorious meatloaf ready, let’s talk about what to serve with it! My family has strong opinions about this – my husband insists on mashed potatoes (extra butter, please), while my kids will only eat it with mac and cheese. For me? A simple green bean almondine or roasted carrots balance that rich meat perfectly. And don’t forget the dinner rolls – they’re essential for soaking up any leftover glaze on the plate. Honestly, this meatloaf pairs with just about anything, so go with your favorites!
Storage and Reheating Tips
Let’s be real – leftovers are half the reason I make meatloaf! But you’ve gotta store it right to keep that deliciousness going. First, let it cool completely before wrapping – I learned the hard way that trapping steam leads to soggy sadness. For fridge storage, wrap slices tightly in plastic or store in an airtight container. It’ll stay fresh for 3-4 days, though mine never lasts that long!
Now, reheating is an art. My favorite trick? Slice it cold and pan-fry in a little butter until the edges get crispy – absolute game changer! For microwave reheating, cover with a damp paper towel to keep it moist. And if you’ve got extra glaze, warm some up to drizzle over the top – it’s like having fresh-baked all over again!
Want to freeze it? Wrap individual slices in foil, then pop them in a freezer bag. They’ll keep for 2-3 months – perfect for those nights when cooking feels impossible. Just thaw overnight in the fridge and reheat as usual. Pro tip: freeze some glaze separately too – it makes reheated meatloaf taste just-baked!
Nutritional Information
Okay, let’s talk numbers real quick – because I know some of you want to know what you’re biting into! One serving (about a 1-inch slice) of this glorious meatloaf clocks in at around 290 calories, with 22g protein to keep you full. You’re looking at about 16g fat (6g saturated – that’s the good, flavorful stuff!), 12g carbs, and 1g fiber. Now, full disclosure – these are estimates based on my exact ingredients. Your numbers might dance around a bit depending on your beef’s fat content or if you go wild with the glaze (no judgment here!). Most important thing? It’s delicious fuel that’ll make your taste buds happy!
Frequently Asked Questions
Over the years, I’ve gotten so many great questions about this meatloaf recipe – let me share the answers to the ones that come up most often!
Can I use ground turkey or chicken instead of beef?
Absolutely! I make this with ground turkey all the time when I want something leaner. Just look for 85/15 or 90/10 for the best moisture – and maybe add an extra tablespoon of Worcestershire sauce for flavor. Chicken works too, though it tends to be drier, so consider adding an extra egg or splash of milk.
How do I know when the meatloaf is done cooking?
That meat thermometer is your best friend here – you’re aiming for 160°F in the center. If you don’t have one, look for the edges pulling away from the pan and the glaze getting nicely caramelized. Oh, and clear juices – no pink! Underbaked meatloaf is sad meatloaf.
Can I freeze this meatloaf recipe?
You bet! Let it cool completely, then wrap slices individually in foil before freezing. They’ll keep for 2-3 months frozen. When you’re ready, just thaw overnight in the fridge and reheat in a 350°F oven or pan-fry for that crispy edge I love so much.
Help! My meatloaf is crumbling when I slice it.
First – did you let it rest for at least 10 minutes after baking? That’s crucial! If you did and it’s still falling apart, try adding an extra egg next time or mixing in 2 tablespoons of tomato paste with your wet ingredients. Both work great as extra binders.
What if I don’t have a loaf pan?
No worries! You can shape it freeform on a rimmed baking sheet – it’ll cook a bit faster this way, so check it after 45 minutes. I think the loaf pan gives the best shape, but sheet pan meatloaf gets more of that delicious glaze all around. Both are winners in my book!
Meatloaf
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the ground beef, egg, breadcrumbs, milk, Worcestershire sauce, salt, black pepper, garlic powder, and onion powder.
- Mix the ingredients until well combined.
- Transfer the mixture to a loaf pan and shape it into a loaf.
- In a small bowl, mix the ketchup, brown sugar, and mustard to make the glaze.
- Spread the glaze evenly over the top of the meatloaf.
- Bake for 60 minutes, or until the internal temperature reaches 160°F (70°C).
- Let the meatloaf rest for 10 minutes before slicing and serving.