This Classic Meatloaf is the kind of comforting, stick-to-your-ribs dinner that never goes out of style. It’s hearty, flavorful, and just so satisfying — everything a meatloaf should be. Made with simple pantry staples and a few fresh ingredients, it comes together quickly and bakes up beautifully golden and juicy. Whether you’re feeding a hungry family or planning for leftovers (meatloaf sandwiches, anyone?), this recipe delivers big-time comfort with minimal effort. Perfect for busy weeknights!

Why You’ll Love This Recipe

Total Comfort Food: There’s something deeply nostalgic and homey about a well-made meatloaf. This one hits all the right notes — savory, tender, and just a touch sweet from the glaze.
Easy to Prepare: No fancy techniques here. It’s as simple as mix, shape, bake. You can have it in the oven in just 15 minutes.
Customizable: Add your own twist with herbs, spices, or even a different protein. It’s incredibly forgiving.
Great for Leftovers: This meatloaf slices beautifully once cooled and makes for incredible sandwiches or next-day dinners.

Ingredients You’ll Need

Let’s break it down — these are the essentials that make this meatloaf shine:

Ground Beef: The heart of the recipe. Go for an 80/20 blend for just the right balance of moisture and flavor.
Breadcrumbs: Helps bind the meat together and soak up juices, keeping the loaf moist and tender.
Eggs: Essential for binding everything into a solid, sliceable loaf.
Onion: Finely chopped onion adds both flavor and moisture.
Garlic: Minced garlic brings a subtle aromatic punch.
Milk: Softens the breadcrumbs and helps keep the meatloaf juicy.
Ketchup: Mixed into the meat for flavor, and slathered on top as a sweet and tangy glaze.
Worcestershire Sauce: A dash of this adds a deep, umami-rich background flavor.
Salt & Pepper: Basic seasonings that bring everything to life.
Optional Add-ins: Parsley for freshness, mustard for a zippy edge, or even a bit of grated carrot for sweetness and extra moisture.

Variations

Looking to mix it up? Here are a few ways to tweak your meatloaf:

Turkey or Chicken: Swap the ground beef for ground turkey or chicken for a leaner version. Just make sure to keep an eye on the moisture.
Stuffed Meatloaf: Add a layer of cheese or sautéed mushrooms in the middle before baking.
Glaze Options: Instead of ketchup, try a BBQ glaze, chili sauce, or a mix of ketchup and brown sugar with a dash of hot sauce.
Low-Carb: Use almond flour or crushed pork rinds instead of breadcrumbs to make it keto-friendly.

How to Make Classic Meatloaf

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment or foil for easy cleanup, or lightly grease a loaf pan.

Step 2: Mix the Ingredients

In a large mixing bowl, combine ground beef, breadcrumbs, eggs, onion, garlic, milk, Worcestershire sauce, ketchup, salt, and pepper. Mix gently with your hands or a fork — don’t overmix or the meatloaf can turn tough.

Step 3: Shape the Loaf

Form the mixture into a loaf shape directly on the baking sheet or in a loaf pan. Press it together firmly but don’t pack it too tightly.

Step 4: Add the Glaze

Spread a generous layer of ketchup (or your glaze of choice) over the top of the loaf. This caramelizes beautifully in the oven and adds big flavor.

Step 5: Bake

Bake uncovered for about 55–65 minutes, or until the internal temperature reaches 160°F (71°C). If you want a crispier top, broil for the last 2–3 minutes.

Step 6: Rest and Serve

Let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute and makes for cleaner slices.

Pro Tips for Making the Recipe

Mix Gently: Overworking the meat mixture can make your meatloaf dense. Use your hands or a fork, and stop as soon as everything’s combined.
Use a Thermometer: To avoid over- or undercooking, a meat thermometer is your best friend. Aim for 160°F at the center.
Rest Before Slicing: Always rest the meatloaf so the juices stay inside. Slicing too soon will cause it to dry out.
Line the Pan: For easy cleanup and a crispier crust, bake on a lined sheet pan rather than in a loaf pan.

How to Serve

This Classic Meatloaf is incredibly versatile when it comes to serving:

Classic Pairings:

Mashed potatoes, green beans, and a warm dinner roll — you can’t go wrong with the classics.

Fresh Sides:

Pair with a crisp green salad or roasted vegetables for a lighter, more balanced plate.

Next-Day Options:

Slice and pan-fry leftover meatloaf for sandwiches with mustard and pickles. Trust me, it’s just as good the second time around.

Make Ahead and Storage

Storing Leftovers

Store cooled meatloaf in an airtight container in the fridge for up to 4 days. It holds its shape well and tastes just as good after a night’s rest.

Freezing

Wrap the cooked and cooled loaf tightly in foil, then place it in a freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating

Warm slices in the oven at 300°F until heated through, or microwave with a splash of water to keep it moist.

FAQs

Can I make this meatloaf ahead of time?
Absolutely! You can mix and shape the loaf up to a day in advance. Keep it covered in the fridge until ready to bake.

What can I use instead of breadcrumbs?
Crushed crackers, rolled oats, or even cooked rice can be used in place of breadcrumbs. Each brings a slightly different texture.

Why did my meatloaf fall apart?
Usually, this means the binder-to-meat ratio was off. Make sure to use enough eggs and breadcrumbs, and let the loaf rest before slicing.

Can I use lean ground beef?
Yes, but keep in mind that extra-lean beef can lead to a drier meatloaf. Adding a bit of milk or an extra egg can help maintain moisture.

Final Thoughts

This Classic Meatloaf is the kind of recipe that feels like a warm hug. It’s easy, reliable, and downright delicious — a true kitchen staple. Whether you’re making it for the first time or the fiftieth, it’s a meal that never fails to satisfy. Give it a try, and make it your own!

Classic Meatloaf Recipe