Classic Meatloaf Recipe

Meatloaf is one of those timeless dishes that feels like a warm hug on a plate. It’s hearty, flavorful, and comes together with simple ingredients you probably already have in your kitchen. What I love about this recipe is how perfectly tender and juicy it turns out every time. Plus, that tangy ketchup glaze on top? Absolutely irresistible! Whether you’re cooking for a busy weeknight dinner or feeding a crowd, this classic meatloaf never disappoints.

When I first learned how to make meatloaf, it became an instant favorite in my household. My family loves when the kitchen fills with that savory aroma as it bakes. One bite and you’ll see why this recipe has been a classic for generations. Trust me, it’s the kind of meal that turns even the pickiest eater into a fan.

this RECIPE

A little backstory: how meatloaf became a classic

Meatloaf has its roots in Europe, with versions of ground meat dishes dating back centuries. In the United States, it gained popularity during the Great Depression as a way to stretch meat using pantry staples like breadcrumbs and eggs. Over time, this humble dish evolved into the comforting, saucy loaf we know and love today. The ketchup glaze became its signature topping, adding a sweet and tangy contrast to the savory meat. While meatloaf may seem simple, it’s a dish that has stood the test of time for good reason—it’s flavorful, affordable, and endlessly customizable.

Let’s talk ingredients: simple but essential

This classic meatloaf is built around a handful of pantry staples that work together to create its signature flavor and texture. Here’s a closer look at the key ingredients:

• Lean ground beef: The star of the dish, lean ground beef creates a juicy yet firm texture. You can substitute ground turkey or chicken for a lighter option, but beef gives it that traditional, hearty taste. Look for meat that’s 85-90% lean for the best balance of flavor and fat.
• Onion: Diced onion adds moisture and a slight sweetness. I like to chop mine finely so it blends seamlessly into the loaf. If you’re out of fresh onion, dried minced onion works in a pinch.
• Breadcrumbs: These help bind the loaf together and give it structure. Plain breadcrumbs are ideal, but panko or crushed crackers can also work. Want to go gluten-free? Try using almond flour or crushed rice crackers.
• Milk (or broth): Adding milk keeps the meatloaf moist and tender. If you prefer, swap it out for beef broth or even water.
• Eggs: These act as the glue that holds everything together. No eggs on hand? Try a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water).
• Tomato paste: A small amount of tomato paste adds depth and richness to the meatloaf base. If you don’t have any, ketchup can be used as a substitute.
• Seasonings (garlic powder, onion powder, salt, pepper): These seasonings enhance the natural flavors of the beef. Adjust them to your taste if needed.
• Ketchup and white vinegar: This duo creates the glossy glaze that’s spread on top. The vinegar adds a tangy kick that balances the sweetness of the ketchup perfectly.

Kitchen gear: what you’ll need to get started

For this recipe, you don’t need any fancy equipment—just a few basics to make things easier:

• Mixing bowl: A large bowl is essential for combining all the ingredients. If you have one with a non-slip bottom, even better!
• Loaf pan (optional): While you can free-form the loaf directly on a baking sheet, using a loaf pan makes shaping easier. Just grease it lightly, pack in the meat mixture, and flip it onto the sheet for a neat loaf.
• Baking sheet lined with foil: The foil makes cleanup a breeze. No scrubbing burnt ketchup off the pan later!
• Spatula or basting brush: Use these to spread the ketchup glaze evenly over the meatloaf.
• Sharp knife: For slicing the meatloaf into clean, even pieces.

If you don’t have a loaf pan, don’t sweat it—just shape the meat mixture into a rectangular loaf by hand. It’ll still cook beautifully.

Step-by-step: my foolproof method for perfect meatloaf

Ready to get cooking? Here’s how to make this classic meatloaf, with a few tips I’ve learned along the way:

1. Preheat the oven: Start by setting your oven to 350°F. While it’s heating, line a baking sheet with aluminum foil. Trust me, the foil will save you from a messy cleanup later.
2. Mix the ingredients: In a large bowl, combine the ground beef, diced onion, breadcrumbs, milk, eggs, tomato paste, garlic powder, onion powder, salt, and pepper. Use clean hands to mix everything gently but thoroughly—overmixing can make the meatloaf dense.
3. Shape the loaf: You can shape the mixture by hand directly on the foil-lined baking sheet or pack it into a greased loaf pan for a more uniform shape. If using the pan, flip it onto the sheet and carefully remove it to reveal the perfect loaf.
4. Bake the loaf (the first round): Pop the meatloaf in the oven, uncovered, for 40 minutes. While it bakes, you’ll have time to whip up the glaze.
5. Make the glaze: In a small bowl, mix together the ketchup and white vinegar. This step is quick and easy, but don’t skip it—it’s what makes the meatloaf shine (literally and figuratively!).
6. Add the glaze and finish baking: After 40 minutes, remove the meatloaf from the oven and spread the ketchup glaze generously over the top and sides. Return it to the oven and bake for another 10 minutes, or until the internal temperature reaches 160°F.
7. Rest and slice: Once it’s done, let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute so every slice is moist and flavorful.

Variations to make it your own

One of the best things about meatloaf is how adaptable it is. Here are some ideas to switch it up:

• Make it dairy-free: Use almond milk or beef broth instead of milk.
• Add veggies: Grated carrots or zucchini blend in beautifully and add a touch of sweetness and moisture.
• Go spicy: Mix a little hot sauce or chili powder into the glaze for a kick of heat.
• Seasonal twist: Add fresh herbs like parsley or thyme for a pop of flavor.

Serving ideas to make it shine

For a classic presentation, slice the meatloaf into thick pieces and arrange them on a platter. Garnish with fresh parsley for a touch of color. This meatloaf pairs wonderfully with creamy mashed potatoes, steamed green beans, or roasted carrots. For a fun twist, serve it with sweet potato fries or even a crisp side salad.

Drink pairings

Meatloaf is hearty and rich, so it pairs well with refreshing beverages like iced tea, lemonade, or a sparkling water infused with lemon or lime. If you’re craving something cozy, a warm apple cider is also a great option. Kids at the table? A classic glass of cold milk is a nostalgic and fitting choice.

Storing and reheating leftovers

Leftovers? Lucky you! Store any remaining meatloaf in an airtight container in the fridge for up to 4 days. To reheat, pop slices in the microwave for 1-2 minutes, or warm them in the oven at 300°F until heated through. If you’re freezing it, wrap individual slices in foil and place them in a freezer-safe bag. They’ll last up to 3 months! Just thaw in the fridge overnight before reheating.

How to adjust for different serving sizes

This recipe serves about 4-6 people, but scaling it up or down is easy. For a smaller loaf, halve the ingredients and bake for about 30-35 minutes before adding the glaze. For a larger loaf, double the recipe and increase the baking time by about 15-20 minutes (just check the internal temp to be sure it’s cooked through). If making multiple loaves, bake them on separate trays to ensure even cooking.

FAQs

1. Can I use ground turkey instead of beef?
Absolutely! Ground turkey works well, though it’ll have a slightly lighter texture and flavor.

2. What’s the secret to keeping meatloaf moist?
The milk (or broth), eggs, and breadcrumbs all play a role in keeping it moist. Avoid overbaking, and let it rest before slicing.

3. Can I make this recipe ahead of time?
Yes! You can prepare the loaf and store it in the fridge (unbaked) for up to 24 hours. Just bake as directed when ready.

4. What’s the best way to slice meatloaf?
Use a sharp knife and slice gently to avoid crumbling. Letting it rest first makes slicing easier.

5. Can I freeze cooked meatloaf?
Definitely. Freeze individual slices for easy reheating later. Wrap them well to prevent freezer burn.

Enjoy this classic meatloaf recipe, and feel free to put your own spin on it! There’s no wrong way to enjoy this cozy, crowd-pleasing dish.

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