Classic Meatloaf Recipe: A Comfort Food Favorite

Name: Classic Meatloaf Recipe: A Comfort Food Favorite
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 2 pounds ground beef (80/20); 1 medium onion, finely chopped; 3 garlic cloves, minced; 1 cup breadcrumbs; 2 large eggs; ¾ cup whole milk; 2 tablespoons Worcestershire sauce; 2 teaspoons salt; 1 teaspoon black pepper; 1 teaspoon dried thyme; 1 tablespoon fresh parsley (optional); ½ teaspoon smoked paprika (optional); ½ cup ketchup; 2 tablespoons brown sugar; 1 tablespoon Dijon mustard; 1 tablespoon apple cider vinegar

Author: rodrigo Stone

Published: July 26, 2025

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Few dishes are as nostalgic and satisfying as a well-made classic meatloaf. This hearty, comforting meal is perfect for cozy weeknights, Sunday family dinners, or when you’re simply craving something traditional and soul-warming. The aroma alone—savory beef, herbs, and onions baking together—can transport you straight back to your childhood kitchen.

For many, meatloaf is more than just a dish; it’s a family tradition. Passed down through generations, often slightly altered along the way, this recipe holds a special place in American home cooking. Whether served with creamy mashed potatoes, green beans, or a tangy ketchup glaze, classic meatloaf remains a staple that brings people together. This version stays true to its roots while incorporating tips to ensure it comes out juicy, flavorful, and delicious every single time.

Why You’ll Love This Meatloaf Recipe

This classic meatloaf recipe is everything you expect from comfort food:

Moist and tender, not dry or crumbly
Rich in flavor, thanks to a combination of herbs, spices, and aromatics
Easy to prepare, with simple pantry ingredients
Perfect for leftovers, and it even makes a great meatloaf sandwich the next day

Whether you’re cooking for picky eaters or seasoned food lovers, this recipe is sure to impress.

Ingredients for Classic Meatloaf

Before you begin, gather the following ingredients:

For the Meatloaf:

2 pounds ground beef (preferably 80/20 for the right fat balance)
1 medium onion, finely chopped
3 garlic cloves, minced
1 cup breadcrumbs (plain or Italian-style)
2 large eggs
¾ cup whole milk
2 tablespoons Worcestershire sauce
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1 tablespoon fresh parsley, chopped (optional)
½ teaspoon smoked paprika (optional, for depth of flavor)

For the Glaze:

½ cup ketchup
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil for easy cleanup, or use a loaf pan if you prefer a more traditional shape.

2. Sauté Aromatics

In a skillet over medium heat, add a small drizzle of oil and sauté the chopped onion for 3-4 minutes until translucent. Add garlic and cook for another 30 seconds until fragrant. Let this mixture cool slightly before adding it to the meat mixture.

3. Mix the Meatloaf

In a large mixing bowl, combine ground beef, sautéed onions and garlic, breadcrumbs, eggs, milk, Worcestershire sauce, salt, pepper, thyme, parsley, and paprika (if using). Mix gently using your hands or a fork until just combined. Avoid overmixing, which can make the meatloaf tough.

4. Shape the Loaf

Transfer the meat mixture to the prepared baking sheet or loaf pan. Shape it into a loaf approximately 9×5 inches. If you like a crustier exterior, go with the free-form method on a baking sheet.

5. Make the Glaze

In a small bowl, whisk together the ketchup, brown sugar, Dijon mustard, and apple cider vinegar until smooth.

6. Add the Glaze and Bake

Brush half of the glaze over the meatloaf before baking. Reserve the rest for later. Place the meatloaf in the oven and bake for 45 minutes.

7. Final Glaze and Finish Baking

After 45 minutes, brush the remaining glaze over the top of the meatloaf. Return it to the oven and bake for an additional 15-20 minutes, or until the internal temperature reaches 160°F (71°C).

8. Rest and Serve

Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute and ensures clean, firm slices.

Tips for the Best Classic Meatloaf

Use the Right Meat

Choose a ground beef that has enough fat to keep the meatloaf moist—80/20 is ideal. You can also use a blend of beef, pork, and veal for a richer flavor.

Don’t Overmix

Mixing the meatloaf too much can lead to a dense texture. Combine just until all ingredients are evenly distributed.

Let it Rest

As tempting as it may be to dig in right away, allowing the meatloaf to rest for at least 10 minutes ensures the juices are locked in.

Breadcrumb Options

You can use plain breadcrumbs, panko for a lighter texture, or even crushed crackers. If you’re gluten-free, almond flour or gluten-free breadcrumbs work well too.

Add Veggies for Extra Moisture

Finely grated carrots or zucchini can be mixed in for added moisture and nutrition—just be sure to squeeze out any excess water before adding them.

What to Serve with Classic Meatloaf

A well-rounded meatloaf dinner deserves equally satisfying side dishes. Here are a few favorites that complement the flavors beautifully:

Mashed Potatoes – Creamy, buttery, and perfect for soaking up extra glaze
Roasted Vegetables – Try carrots, Brussels sprouts, or green beans
Macaroni and Cheese – For an ultra-comforting twist
Garlic Bread – Crisp and golden, ideal for mopping up sauces
Simple Green Salad – A refreshing counterbalance to the richness

Storing and Reheating Leftovers

Storing

Allow meatloaf to cool completely, then wrap it tightly in foil or plastic wrap. Store in the refrigerator for up to 4 days.

Freezing

Classic meatloaf freezes beautifully. Wrap the cooked loaf tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating

To reheat, place slices in a baking dish with a splash of broth or water. Cover with foil and warm in a 325°F oven for 20-25 minutes. You can also microwave individual slices in 30-second intervals.

Meatloaf Variations to Try

While this recipe sticks to the classic approach, you can always customize your meatloaf to fit your preferences:

Cheese-Stuffed Meatloaf – Add a layer of shredded cheddar or mozzarella in the center before baking
Spicy Meatloaf – Mix in chopped jalapeños or hot sauce
BBQ Meatloaf – Use BBQ sauce instead of the ketchup glaze
Turkey Meatloaf – Substitute ground turkey for a lighter option, but add a little extra moisture (like sautéed veggies) to avoid dryness

Troubleshooting Common Meatloaf Issues

Why is my meatloaf dry?

Overbaking or using lean meat can lead to dryness. Use meat with enough fat and remove it from the oven once it hits 160°F.

Why does my meatloaf fall apart?

You need enough binders (eggs and breadcrumbs) to hold the mixture together. Also, let it rest before slicing.

Why is the texture too dense?

Overmixing the meat compacts it, resulting in a tough loaf. Mix just until combined.