Classic meatloaf recipe lovers, rejoice—this isn’t the dry, ketchup-drenched brick from your childhood. This meatloaf is tender, juicy, perfectly seasoned, and topped with a tangy-sweet glaze that caramelizes beautifully in the oven. It’s comfort food at its finest, easy enough for a weeknight and impressive enough for Sunday dinner.
Table of Contents
Why You’ll Love This Recipe
- Moist and flavorful every single time
- Customizable for keto, low-carb, or veggie-packed versions
- A guaranteed family favorite with nostalgic flavor
- Perfect for leftovers—especially sandwiches
- Comes together in under 20 minutes prep
Ingredients
Meatloaf
- 2 lbs ground beef (80–85% lean)
- 1 medium onion, finely chopped
- 2 large eggs
- ¾ cup milk
- ¾ cup breadcrumbs (preferably Panko)
- 3 cloves garlic, minced
- ¼ cup ketchup
- 2 tbsp fresh parsley, chopped
- 1 tsp Worcestershire sauce
- 1½ tsp salt
- ½ tsp black pepper
- ½ tsp Italian seasoning
Glaze
- ½ cup ketchup
- 2 tbsp brown sugar
- 1 tsp white vinegar
- ½ tsp garlic powder
- ¼ tsp onion powder
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line a baking sheet with foil.
- Mix the loaf: In a large bowl, combine ground beef, chopped onion, eggs, milk, breadcrumbs, garlic, ¼ cup ketchup, parsley, Worcestershire sauce, salt, pepper, and Italian seasoning. Mix gently until just combined—don’t overmix.
- Shape and place: Form into a loaf shape and place in prepared pan or on baking sheet.
- Apply glaze: In a small bowl, mix glaze ingredients. Brush half over the top of the meatloaf.
- Bake for 45 minutes. Then brush with remaining glaze and return to the oven for 15–30 minutes more, or until internal temperature reaches 160°F.
- Rest and serve: Let the meatloaf rest for 10–15 minutes before slicing. Serve warm.
Recipe Details
Prep Time: 17 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8 slices
Nutrition Facts (per serving, estimated)
- Calories: 383
- Protein: 23g
- Carbohydrates: 18g
- Fat: 24g
- Fiber: 1g
- Sugar: 10g
- Sodium: 439mg
Tips & Variations
- Healthier option: Swap 50% of the beef with ground turkey; add grated carrots or zucchini for extra moisture and nutrition
- Keto version: Replace breadcrumbs with almond flour or crushed pork rinds; swap milk for heavy cream
- Baking tip: Use parchment paper to lift loaf out of the pan easily
- For a crustier exterior: Bake free-form on a foil-lined sheet pan
- Perfect doneness: Always use a meat thermometer—160°F is ideal
Classic Meatloaf Recipe
Equipment
- – 9×5-inch loaf pan or baking sheet
- Mixing bowls
- – Meat thermometer
- – Silicone basting brush
- – Parchment paper (optional)
Ingredients
- **Meatloaf**
- – 2 lbs ground beef 80–85% lean
- – 1 medium onion finely chopped
- – 2 large eggs
- – ¾ cup milk
- – ¾ cup breadcrumbs preferably Panko
- – 3 cloves garlic minced
- – ¼ cup ketchup
- – 2 tbsp fresh parsley chopped
- – 1 tsp Worcestershire sauce
- – 1½ tsp salt
- – ½ tsp black pepper
- – ½ tsp Italian seasoning
- **Glaze**
- – ½ cup ketchup
- – 2 tbsp brown sugar
- – 1 tsp white vinegar
- – ½ tsp garlic powder
- – ¼ tsp onion powder
Instructions
- Preheat oven to 350°F. Line loaf pan or sheet pan with parchment or foil.
- In a large bowl, mix meatloaf ingredients until just combined.
- Form into loaf and place in prepared pan.
- Mix glaze ingredients and brush half over loaf.
- Bake for 45 minutes. Add remaining glaze and bake 15–30 more minutes, until internal temp reaches 160°F.
- Rest 10–15 minutes before slicing and serving.
Notes
– Swap breadcrumbs with almond flour for keto version
– Great as leftovers or in sandwiches
FAQs
Can I make this meatloaf ahead of time?
Yes. Prepare the meatloaf mixture and refrigerate, covered, for up to 24 hours. Bake when ready.
Can I freeze it?
Absolutely. Freeze baked meatloaf slices or the whole loaf. Reheat in the oven at 350°F until warmed through.
Do I have to use a loaf pan?
No. Baking it free-form on a baking sheet results in a crustier edge. Great for those who love the crispy bits.
What’s the best way to serve leftovers?
Thick-sliced meatloaf sandwiches with mayo, tomato, and lettuce are unbeatable. Or dice and add to pasta sauce, hash, or stuffed peppers.
Conclusion
This classic meatloaf recipe is the kind of comfort food that brings everyone back to the table. It’s deeply savory, coated in a tangy glaze, and endlessly versatile—from the ingredients to the leftovers. Whether you’re serving it with mashed potatoes, green beans, or stacked between bread for a next-day sandwich, this is the meatloaf recipe that earns repeat requests.