Imagine slicing into a juicy, tender loaf that’s been coated with a sweet and tangy glaze, sending warm aromas wafting through your kitchen—this is Classic Meatloaf at its nostalgic best. It’s comfort food at its most genuine: a rich blend of ground beef, aromatic veggies, savory seasonings, and that irresistible sticky glaze that’s made for weeknights or Sunday dinners alike. Whether you grew up with meatloaf on the table or this is your first try, Classic Meatloaf is the kind of soul-soothing dish that will have friends and family asking for seconds.

Ingredients You’ll Need

Classic Meatloaf proves that a handful of everyday ingredients can create something extraordinary. Every component in this list lends a crucial bit of flavor, moisture, or texture to guarantee that iconic home-cooked taste and mouthwatering juiciness.

Ground Beef (1 1/2 lbs): Look for 80/20 ground beef for the perfect combination of flavor and tenderness.
Breadcrumbs (1 cup): These soak up juices and bind the loaf without making it dense.
Milk (1/2 cup): Moistens the bread and creates that classic, tender bite.
Onion, finely chopped (1 small): Brings light sweetness and keeps every slice aromatic.
Garlic, minced (2 cloves): Adds a subtle earthiness that makes this Classic Meatloaf deeply flavorful.
Egg (1 large): Acts as a natural binder to hold everything together when sliced.
Ketchup (2 tablespoons) for loaf: Infuses the meatloaf itself with tang and moisture.
Worcestershire Sauce (1 tablespoon): Delivers a savory depth that’s hard to beat.
Salt (1 teaspoon): Essential for seasoning throughout every bite.
Black Pepper (1/2 teaspoon): Offers just the right kick of gentle heat.
Ketchup (1/4 cup) for glaze: Creates that iconic glossy, red topping everyone loves.
Brown Sugar (2 tablespoons) for glaze: Melts down into the glaze, lending subtle sweetness and caramel notes.
Mustard (1 teaspoon) for glaze: Cuts through the richness with a gentle zing.

How to Make Classic Meatloaf

Step 1: Prep Your Pan and Oven

Before you do anything else, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This not only prevents sticking but also makes cleanup blissfully easy—no one likes to scrub a pan after enjoying Classic Meatloaf.

Step 2: Mix the Meatloaf Ingredients

Grab a big mixing bowl and combine the ground beef, breadcrumbs, milk, onion, garlic, egg, ketchup, Worcestershire sauce, salt, and black pepper. Don’t be shy—roll up your sleeves and gently use your hands to mix until just combined. Over-mixing can make the loaf dense, so aim for a mix that holds together but isn’t packed tight.

Step 3: Shape the Loaf

Turn the mixture out onto your prepared baking sheet and shape it into a loaf about 8 inches long and 4 inches wide. Press gently to form a smooth, uniform shape that will cook evenly and slice beautifully when done.

Step 4: Make and Apply the Glaze

In a small bowl, whisk together 1/4 cup ketchup, brown sugar, and mustard. Spread this sweet-and-savory glaze generously over the top and sides of your formed loaf. This is what creates that signature glossy coating once baked, locking in moisture and flavor.

Step 5: Bake and Rest

Slide the baking sheet into your preheated oven. Bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C). Let your Classic Meatloaf rest for 5 minutes right on the baking sheet before slicing—resting is the secret to juicy, perfect slices every time.

How to Serve Classic Meatloaf

Garnishes

Just a sprinkle of chopped fresh parsley or thinly sliced green onions on top of your Classic Meatloaf adds a pop of color and a hint of freshness. If you’re feeling fancy, a few flakes of sea salt or cracked black pepper scattered over the glaze right before serving never hurts, either!

Side Dishes

Classic Meatloaf and mashed potatoes are basically soulmates—creamy, buttery spuds soak up every last drop of sauce. Roasted green beans, garlicky sautéed spinach, or a crisp garden salad work beautifully to round out your plate and keep things balanced.

Creative Ways to Present

Why not get playful? Try baking the loaf in individual muffin tins for adorable (and perfectly portioned) mini meatloaves. For parties, serve thick slices tucked into crusty rolls with a swipe of extra glaze for the ultimate meatloaf sandwich.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Store any extra Classic Meatloaf tightly wrapped or in an airtight container in the fridge. It will stay moist and delicious for up to three days, ready to transform into next-day sandwiches or tasty meals in minutes.

Freezing

This recipe freezes beautifully. Simply let your Classic Meatloaf cool completely, then wrap it tightly in foil and pop it in a freezer bag. You can freeze the entire loaf or individual slices. It’ll keep its flavor and texture for up to three months.

Reheating

Reheat slices in the oven at 350°F, covered with foil to keep moisture in, until heated through. For a speedy lunch, a quick zap in the microwave works too—just cover with a damp paper towel so your meatloaf stays juicy, not dry.

FAQs

Can I use a different type of meat?

Absolutely! While ground beef is traditional for Classic Meatloaf, you can substitute some or all with ground turkey, pork, or even a mix. Just keep in mind that leaner meats might need a touch more milk or an extra splash of oil to stay moist.

What can I use instead of breadcrumbs?

If you’re out of breadcrumbs, try crushed crackers, oats, or even day-old bread torn into small pieces. All work wonders for binding while keeping the loaf tender.

Do I have to use the glaze?

The glaze is signature for Classic Meatloaf, giving it that sweet-tangy crown. But if you prefer a lighter version, you can leave it off or brush the loaf with plain ketchup or barbecue sauce for a different twist.

How do I keep my meatloaf from falling apart?

The trick is the right ratio of wet ingredients, binder (breadcrumbs, egg), and not over-mixing or over-baking. Letting the loaf rest after baking also gives everything time to firm up for tidy, satisfying slices.

Can I prepare the meatloaf ahead of time?

Definitely! Assemble your Classic Meatloaf up to a day ahead, cover, and refrigerate the unbaked loaf. When you’re ready to cook, just pull it out, glaze, and bake—easy and convenient for busy days!

Final Thoughts

There’s a special kind of magic in sharing Classic Meatloaf with people you love—the kind of meal that brings everyone together and always satisfies. Give it a try, make it your own, and let this recipe become a beloved staple at your table!

Classic Meatloaf Recipe