Classic Homemade Meatloaf

There’s nothing more comforting than a slice of homemade meatloaf fresh from the oven. Juicy, flavorful, and topped with a tangy-sweet tomato glaze, this classic recipe has been a family favorite for generations. Perfect for Sunday dinners, weeknight meals, or even meal prep, meatloaf is budget-friendly, hearty, and pairs beautifully with mashed potatoes and green beans for the ultimate comfort food plate.

Why You’ll Love This Meatloaf

• Family classic – timeless recipe that never fails.
• Budget-friendly – feeds a family with affordable ingredients.
• Customizable – adjust seasonings or add veggies.
• Perfect leftovers – makes incredible sandwiches the next day.

Tips for Success

• Use 80/20 ground beef for the best balance of flavor and moisture.
• Let the loaf rest 10 minutes before slicing — it stays together better.
• Add finely grated carrots or zucchini for extra nutrition.
• Always check with a meat thermometer — 160°F is perfect.

Variations & Add-Ins

• Cheesy Meatloaf: Add 1 cup shredded cheddar to the mix.
• BBQ Meatloaf: Swap ketchup glaze for your favorite BBQ sauce.
• Turkey Meatloaf: Use ground turkey for a lighter version.
• Stuffed Meatloaf: Fill with mozzarella or spinach for a surprise center.

Serving Ideas & Pairings

• Classic pairing: mashed potatoes and green beans.
• Add buttered corn on the cob for summer.
• Serve with mac and cheese for extra comfort.
• Pair with a fresh salad for balance.

Frequently Asked Questions

1. Can I use ground turkey instead of beef?
Yes — just add extra breadcrumbs or an egg for structure since turkey is leaner.

2. Why is my meatloaf dry?
Usually from overbaking or using very lean meat. Stick with 80/20 beef and don’t skip the milk/eggs.

3. Can I make meatloaf without breadcrumbs?
Yes — use crushed crackers, oats, or even cooked rice as a binder.

4. How long does meatloaf last in the fridge?
3–4 days stored in an airtight container.

5. Can I freeze cooked meatloaf?
Yes — slice, wrap in foil, and freeze for up to 3 months.

Jana Rae

Classic Homemade Meatloaf

Classic homemade meatloaf made with ground beef, breadcrumbs, and a tangy ketchup glaze. Juicy, flavorful, and the ultimate comfort food dinner for the family.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

  

For the meatloaf:

• 2 pounds ground beef or mix of beef/pork/veal
• 1 cup breadcrumbs plain or Italian-style
• 1 medium onion finely diced
• 2 cloves garlic minced
• 2 eggs lightly beaten
• ½ cup milk
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme

For the glaze:

• ½ cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard

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Method

 

1. Preheat oven – Set oven to 375°F (190°C). Grease or line a loaf pan.
2. Mix meatloaf base – In a large bowl, combine beef, breadcrumbs, onion, garlic, eggs, milk, Worcestershire, salt, pepper, parsley, and thyme. Mix gently until combined (don’t overwork).
3. Shape loaf – Transfer mixture to the prepared pan and shape into a loaf.
4. Prepare glaze – In a small bowl, whisk together ketchup, brown sugar, and Dijon mustard. Spread half over the top of the loaf.
5. Bake – Bake for 40 minutes. Spread remaining glaze on top and bake an additional 15 minutes, or until internal temp reaches 160°F (70°C).
6. Rest & serve – Let rest 10 minutes before slicing. Garnish with fresh parsley and serve warm.

Notes

• Tender meatloaf tip: Mix meat gently — overmixing makes it tough.
• Moisture trick: Adding milk and eggs keeps the loaf juicy.
• Make-ahead: Assemble ahead and refrigerate up to 24 hours before baking.
• Freezer-friendly: Freeze uncooked loaf for up to 2 months. Thaw overnight and bake as directed.