Old Fashioned Meatloaf – Classic Meatloaf Recipe

There’s just something about a classic meatloaf that feels like a warm hug in dinner form. It’s hearty, comforting, and packed with nostalgic flavors that transport you back to Sunday dinners at Grandma’s house. This old fashioned meatloaf recipe is everything you want from the dish: tender, flavorful, and topped with a tangy, slightly sweet sauce that takes it over the top. Whether you’re cooking for your family or just craving something satisfying, this recipe is a keeper!

this RECIPE

A personal meatloaf memory that stuck with me

When I was a kid, meatloaf nights were always my favorite. My mom would set the table with all the trimmings: mashed potatoes, green beans, and a generous drizzle of extra sauce on the meatloaf. I’d sneak into the kitchen and watch as she mixed the ingredients by hand—she always insisted that meatloaf needed a “personal touch.” The smell of it baking in the oven was pure magic. Fast forward to today, and this recipe is my way of keeping those memories alive, but with a few tweaks to make it even better.

A little history behind the humble meatloaf

Did you know that meatloaf has roots that go all the way back to ancient Rome? Of course, it looked very different back then—more like a mix of ground meat and spices formed into a loaf. The modern version we know and love became popular during the Great Depression when home cooks needed an affordable way to stretch ingredients. Breadcrumbs, seasonings, and a flavorful sauce made even the simplest meats shine. Over the years, it’s become a quintessential comfort food, and for good reason.

Let’s talk ingredients: the heart of this recipe

This old fashioned meatloaf is all about simple, classic ingredients that come together to create something greater than the sum of its parts:

• Ground beef: The star of the show! I recommend using 80/20 ground beef because it strikes the perfect balance between flavor and tenderness. If you want to lighten it up, you could go with a leaner mix, but keep in mind that a little fat makes for a juicier meatloaf.
• Breadcrumbs: These help bind everything together and give the meatloaf its structure. If you’re out of breadcrumbs, crushed crackers or even rolled oats can work in a pinch.
• Onion: Grated onion not only adds flavor but also moisture. I’ve tried diced onion before, but grating it ensures you don’t end up with chunks of onion in every bite.
• Beef broth: This little addition is a game-changer! It keeps the meatloaf moist and enhances the beefy flavor.
• Tomato paste and Coles Worcestershire sauce: These two ingredients add depth and umami. Don’t skip them!
• Seasonings: Garlic powder, sage, salt, and pepper are all you need to season the loaf perfectly. Sage gives a subtle, earthy note that ties everything together.

The kitchen tools you’ll need (and what you can skip)

To make this recipe, you don’t need any fancy equipment—just a few basics:

• Mixing bowls: A couple of medium-sized bowls will do the trick for mixing the meatloaf and the sauce.
• Bread pan: While a bread pan helps shape the meatloaf neatly, you can also free-form it on a baking sheet if you don’t have one. Just be sure to shape it tightly so it holds together.
• Grater: For the onion, a box grater works perfectly. If you don’t have one, finely dicing the onion is a solid backup plan.
• Thermometer: If you’re worried about doneness, a meat thermometer is your best friend. Aim for an internal temperature of 160°F.

Step-by-step: How to make the best old fashioned meatloaf

1. Mix the sauce

First things first—whisk together the ketchup, Worcestershire sauce, and brown sugar. This is your magical topping that will caramelize in the oven. Set it aside while you focus on the meatloaf.

2. Prep the meat mixture

In a large bowl, crumble the ground beef. Sprinkle over the breadcrumbs and grated onion, then whisk the rest of the ingredients (beef broth, egg, tomato paste, Worcestershire sauce, and seasonings) in a separate bowl. Pour the liquid mixture over the beef and get in there with your hands—it’s messy but effective.

3. Shape and sauce it up

Ladle a couple of tablespoons of the sauce onto the bottom of your bread pan. Press the meat mixture into the pan, making sure it’s evenly shaped. Spread the remaining sauce over the top for that signature glossy finish.

4. Bake to perfection

Bake the meatloaf at 350°F for about an hour. Start checking at 45 minutes—you’re looking for an internal temperature of 160°F. Let the loaf rest for 5 minutes before slicing. This helps it hold its shape better when served.

Variations to make this your own

• Gluten-free: Swap the breadcrumbs for gluten-free breadcrumbs or crushed rice crackers. You won’t even notice the difference.
• Dairy-free: This recipe is naturally dairy-free, but be sure your breadcrumbs don’t contain hidden dairy if you’re avoiding it.
• Spicy kick: Add a pinch of cayenne to the meat mixture or a splash of hot sauce to the topping if you like your meatloaf with a little heat.
• Seasonal twists: In the fall, you can add a teaspoon of dried thyme or even a bit of nutmeg for a cozy vibe. In the summer, mix in some chopped fresh herbs like parsley or basil for a fresh flavor boost.

How to serve and plate your meatloaf

When it comes to plating, keep it simple and classic. Slice the meatloaf into thick pieces and arrange them on a platter. Drizzle a little extra sauce on top, and garnish with a sprinkle of fresh parsley if you’re feeling fancy. Serve alongside buttery mashed potatoes and crisp green beans for the ultimate comfort meal. A simple garden salad or roasted vegetables also make excellent sides.

Drink pairings that work every time

For a hearty dish like meatloaf, you’ll want drinks that complement the flavors without overpowering them. My personal favorites are:

• Iced tea: A classic pairing. Sweet or unsweetened, it’s refreshing and balances the richness of the meatloaf.
• Lemonade: The bright citrus notes cut through the savory flavors beautifully.
• Sparkling water with lime: Simple, crisp, and refreshing. Add a splash of cranberry juice for a hint of sweetness.

Storing and reheating leftovers

If you’re lucky enough to have leftovers, wrap them tightly in foil or store in an airtight container in the fridge. Meatloaf keeps well for up to 4 days. For longer storage, freeze individual slices wrapped in plastic wrap and place them in a freezer-safe bag—good for up to 3 months.

To reheat, the oven is your best bet for maintaining that perfect texture. Cover slices with foil and heat at 350°F for about 10-15 minutes. If you’re in a rush, the microwave works too—just place a damp paper towel over the slice to keep it moist.

How to scale this recipe

Cooking for two? Halve the ingredients and bake in a smaller pan. Feeding a crowd? Double the recipe and split it between two loaf pans. Just remember, larger loaves might need a little extra time in the oven, so keep an eye on the temperature.

Wrapping up: Give it a try!

There’s nothing quite like the satisfaction of slicing into a perfectly baked meatloaf and knowing you made it yourself. This old fashioned meatloaf recipe is tried-and-true, comforting, and endlessly adaptable. I hope you enjoy making it as much as I do—and don’t be afraid to tweak it to suit your tastes. Cooking is all about experimenting and having fun!

Frequently asked questions

1. Can I use ground turkey instead of beef?
Absolutely! Ground turkey works well, but keep in mind it’s leaner, so you might want to add a splash of olive oil or an extra egg to keep the meatloaf moist.

2. What’s the best way to check if it’s done?
A meat thermometer is your best friend here. Look for an internal temperature of 160°F in the thickest part of the loaf.

3. Can I make this recipe ahead of time?
Yes! Assemble the meatloaf and store it in the fridge (covered) for up to 24 hours before baking.

4. What’s the secret to a tender meatloaf?
Don’t overmix the meat mixture. Just combine the ingredients until everything is evenly distributed.

5. Can I freeze raw meatloaf?
Definitely! Shape it, wrap it tightly, and freeze it for up to 3 months. Just thaw overnight in the fridge before baking.

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