A good meatloaf should be simple, comforting, and full of flavor—and this version checks every box. This Classic Meatloaf Recipe uses a balanced mix of ground beef, breadcrumbs, onions, garlic, eggs, and a nostalgic ketchup glaze that caramelizes beautifully in the oven. The result is a moist, tender loaf that slices cleanly but still feels soft and comforting, just like the classic versions many families grew up with.
This recipe is straightforward enough for a busy weeknight but special enough for a family dinner. It reheats beautifully, freezes well, and delivers consistent results even if you’re a beginner in the kitchen. If you’re looking for a dependable, old-fashioned meatloaf that always turns out well, this is the one to keep.
Why This Meatloaf Turns Out Perfect
- Moisture balance: Breadcrumbs absorb milk and hold the juices so the loaf stays tender.
- Right amount of fat: 80–85% beef gives richness without becoming greasy.
- Gentle mixing: Lightly combining the ingredients prevents a dense texture.
- Caramelized glaze: The ketchup mixture forms a glossy, slightly sweet crust.
- Rest time: Sliced too early = crumbling. Resting keeps the texture intact.
Ingredients You’ll Need
Meatloaf Base
- 2 lbs ground beef (80–85% lean)
- 1 cup breadcrumbs or panko
- 1 large onion, diced finely
- 2 garlic cloves, minced
- 2 eggs, lightly beaten
- ½ cup milk
- 1 tsp salt
- ½ tsp black pepper
Classic Glaze
- ½ cup ketchup
- 2 tbsp brown sugar
- 1 tsp Worcestershire sauce
Before You Begin
Prepare your loaf pan and preheat your oven as needed. Cooking times and results can vary depending on your oven, meat thickness, and ingredients. Always check doneness using a thermometer.
How to Make Classic Meatloaf
Step 1 — Mix the Ingredients
In a large bowl, combine the ground beef, breadcrumbs, onions, garlic, eggs, milk, salt, and pepper. Mix gently with clean hands or a spoon just until combined. Avoid overmixing because it can make the meatloaf dense.
Step 2 — Shape the Loaf
Lightly grease a 9×5 loaf pan. Press the meat mixture into the pan, shaping it into an even loaf without packing it too firmly.
Step 3 — Add the First Glaze Layer
Stir together ketchup, brown sugar, and Worcestershire sauce. Spread half of the glaze over the top of the loaf.
Step 4 — Bake Safely
Preheat oven to 375°F (190°C).
Bake for 60–70 minutes, or until the internal temperature reaches 160°F (71°C) at the thickest part of the loaf.
Cooking times may vary depending on your oven.
Step 5 — Finish and Rest
Spread the remaining glaze during the last 20 minutes of baking.
Remove from the oven and let the meatloaf rest for 10 minutes before slicing. This helps the juices settle and ensures clean, safe slicing.
Tips for Moist, Flavorful Meatloaf
- Use beef with some fat—extra-lean meat becomes dry.
- Sauté the onions first for deeper flavor.
- If the mixture looks dry, add 1–2 tablespoons more milk.
- Don’t skip the rest time after baking.
- For a crispier crust, bake the loaf without a pan on a lined sheet.
Variations & Custom Options
- Turkey Meatloaf: Add 1–2 tbsp olive oil for moisture.
- Vegetable Mix-Ins: Mushrooms, grated zucchini, or bell peppers.
- BBQ Glaze: Swap ketchup for sweet BBQ sauce.
- Italian Style: Add Parmesan, garlic powder, parsley, and Italian seasoning.
Storage & Reheating
Refrigerate: 3–4 days
Freeze: Up to 3 months
Reheat: Oven at 325°F or microwave in short intervals
Leftover slices make great sandwiches, wraps, or meal-prep bowls.
Common Mistakes to Avoid
- Overmixing the meat, which makes the loaf dense.
- Using extra-lean beef, leading to dryness.
- Skipping the rest time, causing slices to fall apart.
- Adding too many breadcrumbs, which absorbs moisture.
- Not checking internal temperature — must reach 160°F (71°C).
- Packing the loaf too tightly, reducing tenderness.
- Skipping the glaze layer halfway, preventing caramelization.
- Cutting the loaf too early, causing crumbling.
- Using raw onions without softening, which can cause uneven texture.
FAQ
Why does my meatloaf turn out dry?
Dry meatloaf can happen when using extra-lean ground meat, overbaking, or adding too many breadcrumbs. Fat adds tenderness, so beef with 80–85% lean is ideal. Also avoid packing the mixture too tightly—lightly shaping the loaf keeps it soft and juicy.
Should I cook meatloaf covered or uncovered?
Bake meatloaf uncovered. Covering it traps too much steam and can lead to a mushy texture. Baking uncovered also helps the glaze caramelize into a delicious layer.
Can I prepare this meatloaf ahead of time?
Yes. You can assemble the loaf up to 24 hours in advance and refrigerate until baking. Many people find that the flavors improve slightly after resting in the fridge overnight.
What is the purpose of milk in meatloaf?
Milk hydrates the breadcrumbs so they act like tiny sponges. They hold moisture in the mixture without making it heavy, giving the loaf a soft and tender consistency.
Do I have to use a loaf pan?
No. You can shape the loaf directly on a sheet pan for a crustier exterior. If you choose this method, reduce the baking time slightly because it cooks faster.
Can I make meatloaf gluten-free?
Yes. Swap breadcrumbs for crushed gluten-free crackers or rolled oats. Make sure your Worcestershire sauce is gluten-free as well.
How do I know when meatloaf is fully cooked?
Use a meat thermometer—remove it precisely at 160°F (71°C). If you let it climb much higher, the meatloaf can dry out.
What can I serve with classic meatloaf?
Mashed potatoes, roasted green beans, buttered corn, sautéed carrots, baked sweet potatoes, or a crisp garden salad all pair beautifully with the rich flavor of traditional meatloaf.
Conclusion
This Classic Meatloaf Recipe delivers everything people love about a homemade comfort meal: balanced flavor, a soft and tender interior, and a beautifully caramelized glaze that adds just the right amount of sweetness. With simple pantry ingredients and a quick prep process, it’s an ideal recipe for weeknight dinners or weekend gatherings. The loaf slices cleanly, stores well, and reheats without losing moisture, making it perfect for meal prep or leftovers. Whether you’re cooking for family or hosting guests, this meatloaf is dependable, delicious, and satisfying every single time.
Classic Homemade Meatloaf
Ingredients
Method
- Before You Begin
- Preheat the oven and prepare your loaf pan as needed. Use ground beef with some fat for best texture, and have a meat thermometer ready to check doneness. Cooking times may vary depending on oven performance and loaf thickness.
- Preheat oven to 375°F (190°C).
- Mix beef, breadcrumbs, onion, garlic, eggs, milk, salt, and pepper gently until combined.
- Press into a greased 9×5 loaf pan.
- Spread half of the glaze on top.
- Bake 60–70 minutes, or until internal temperature reaches 160°F (71°C).
- Add remaining glaze during last 20 minutes of baking.
- Rest for 10 minutes before slicing.
About the Author
Isaac shares easy, family-friendly recipes made with simple ingredients, focusing on clear instructions and reliable results for everyday home cooking.
