When it comes to all-American dishes, nothing beats a Classic Meatloaf recipe. And I’m sure you’ll agree after one bite that this is the best meatloaf recipe you’ve ever tried!
My traditional meatloaf recipe uses lean ground beef, seasonings, onions, Worcestershire sauce, and other pantry staples. When you’ve finished baking our Classic Meatloaf, my easy-to-make zesty glaze elevates it to a new level of deliciousness.
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This meatloaf is something the whole family will love, and it can be prepared in advance. That way, you can just pop it in the oven after a long day at work or at home.
If you’re looking for a non-traditional meatloaf recipe, try our Spicy Meatloaf and Lipton French Onion Meatloaf recipes.
Ingredients
Gather the ingredients to prepare the Best Meatloaf recipe you’ve ever made. Culinary professionals call this the “Mise en Place,” which means "everything in its Place."
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Do I have to use chopped onions and garlic in my Meatloaf?
No, you don't. If you don’t like fresh onions or garlic, you can substitute them with granulated versions. I do this when making meatloaf for my wife. Use one tablespoon of granulated onion and one teaspoon of garlic instead of the fresh. Or leave them out and use your favorite seasonings.
How to Make the Best Meatloaf
Follow along with my simple step-by-step instructions to learn how to make the Best Meatloaf you’ve ever had in your home kitchen.
In a large bowl, add the ground beef, garlic, onion, bread crumbs, milk, eggs, ketchup, Worcestershire sauce, and seasonings.
Mix the ingredients until blended. Refrigerate the meat mixture for 30-60 minutes. You may also refrigerate it overnight to set up the meatloaf mixture. Make sure to cover the meatloaf mixture with plastic wrap.
*If you’re pressed for time, it can be used immediately.
Shape the meat into a loaf. Place it on a parchment-lined baking dish, rimmed baking sheet, or sheet pan. Bake in the 350°F oven for 45 minutes.
Ingredients to make the glaze
Making the glaze only requires a few simple ingredients and can easily be adjusted using your favorite seasonings, type of vinegar, and sweetener.
While the meatloaf is baking, mix the ingredients for the glaze in a small bowl, ensuring it’s well blended.
I used these ingredients to make my meatloaf glaze
- ketchup
- cider vinegar
- brown sugar
- garlic powder
- onion powder
- sea salt
- black pepper
After 45 minutes, remove the meatloaf from the oven and spoon the glaze over the top of the meatloaf. Then place the meatloaf back into the oven.
Raise the oven temperature to 400 degrees. Bake for 15 more minutes. Check the internal temperature of the meatloaf. It should be 165 degrees F.
Allow the meatloaf to cool for 5-10 minutes before slicing, and serve it with your favorite sides.
My classic meatloaf comes as close to perfection as possible, and after one bite, I know you’ll agree this is the best meatloaf recipe you’ve ever made.
If you have any leftovers, they make a delicious meatloaf sandwich the next day.
Recipe FAQs
You can use beef broth, tomato juice, non-dairy milk substitutes, or water.
Absolutely. You can use a regular meatloaf mix of beef, pork, and veal, or any combination of those ground meats. You can also replace some of the ground beef with ground sausage meat.
The meatloaf can also be made with ground turkey or ground chicken.
No, you don’t. If you prefer, you can eliminate the glaze and serve the meatloaf with brown gravy. You can also use barbecue sauce instead of the ketchup glaze.
More Delicious Diner Style Recipes!
Classic Meatloaf Recipe
Ingredients
- 2 lbs ground beef 85 – 90 % Lean
- 1 cup onion finely diced
- 2 cloves garlic minced
- 3 tablespoons ketchup
- 2 large eggs
- 2 tablespoons Worcestershire sauce
- 1 teaspoon sea salt
- 1 teaspoon basil dried or fresh
- 1 teaspoon oregano dried or fresh
- ¼ teaspoon black pepper
- ½ teaspoon paprika sweet or smoked
- 2 tablespoons fresh parsley finely chopped (dry can be substituted)
- 1 cup breadcrumbs plain, panko or seasoned
- ⅓ cup milk
Meatloaf Sauce Ingredients
- ¾ cup ketchup
- 2 teaspoon cider vinegar white or wine vinegar can be substituted
- 2 tablespoon brown sugar light or dark
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
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Instructions
- Preheat the oven to 350 degrees.
Meatloaf Mix
- In a large mixing bowl, mix together the ground beef, garlic, onion, bread crumbs, milk, eggs, ketchup, Worcestershire sauce, and seasonings.If possible allow the meat to set in the refrigerator for 30 minutes to an hour. (or overnight)
- Shape the meat into a loaf and place it on a parchment lined baking dish. Bake in the 350 degree oven for 45 minutes.
Meatloaf Glaze
- Mix the ingredients for the glaze in a small bowl, making sure it's well blended.
- After 45 minutes remove the meatloaf from the oven and spoon the glaze over the top of the meatloaf.Then place the meatloaf back into the oven.
- Increase the oven temperature to 400 degrees and bake an additional 15 minutes, or until the meatloaf reaches an internal temperature of 165 degrees F.
- Allow the meatloaf to cool for 5 minutes before slicing and serve it with your favorite sides.
Notes
The meatloaf can also be made with ground turkey or ground chicken. Do I have to use ketchup for the glaze? No, you don’t. If you prefer, you can eliminate the glaze and serve the meatloaf with brown gravy. You can also use barbecue sauce instead of the ketchup glaze.
Melissa says
Absolutely Delicious, I topped with apple smoked bacon and then the sauce 🤤
Chef Dennis Littley says
That’s what I like to hear and adding bacon is never a bad thing.
Judy says
I am baking this meatloaf tonight for dinner. Looking forward to it—love meatloaf. After making sure the internal temperature of my meatloaf reaches 165 degrees with a food thermometer, I will sometimes see pockets of “pinkish” ground bee in different areas of my meatloaf. How can I avoid this?
Chef Dennis Littley says
If the glaze is cold when you put it on, that slow up the cooking. And sometimes beef looks pink when its really cooked. I have seen this happen before. But to be safe, leave it in the oven a little longer.
Bonnie says
what are the amounts for the glaze???
Chef Dennis Littley says
They are right under the meatloaf ingredients, listed as meatloaf sauce.
Bobbie P says
Actually the 5 star rating is an assumption- my meatloaf is in still the oven. I use on line recipes as a guideline, but I made this quite close to as written. (I measure by eye). First time shaping it like a loaf, rather than in a bread pan. I did mix everything but the meat together first, then added the meat, just to avoid over handling it (I’m told that makes it tougher?). Expecting rave reviews at dinner. If not, it’s likely from my adjustments & I’ll try it again & measure.
Ana says
Esta receta es perfecta, me quedó deliciosa, no sustituí ningún ingrediente, la hice tal cual está en la receta!!!
Chef Dennis Littley says
¡Me alegra saber que disfrutaste la receta!
Sabrina Defreese says
Chef Dennis,
I followed the Recipes steps, including dicing the onions, fine however I must’ve not diced them fine enough because upon tasting the finished product, the onion still have some crunch. How can I rectify this? Thank you in advance. Sabrina.
Chef Dennis Littley says
I think you answered you’re own question, dice the onions smaller. If you want them to be a lot softer, you can saute them for 3-4 minutes to really soften them up. It will actually improve the flavor too.
Audrey Annette Zoller says
I put my onions in a blender and make them like mush. I also do this with celery and onions when making my cornbread dressing
avoid the crunch but enjoy ALL the flavor.