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Sliced homemade meatloaf topped with tangy ketchup glaze and fresh parsley
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
Cook Time 55 minutes
Total Time 1 hour 10 minutes
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

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.