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.
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
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.
cheryl says
this recipe is almost like my mom made. she used crushed corn flakes instead of bread crumbs. gives a nice twist. Also mixed the ketchup into the meat loaf. give a try
Sharon says
What can I substitute for the milk?
Chef Dennis Littley says
You can use beef broth, tomato juice, non-dairy milk substitutes, or water.
Polly says
Because I had dry seasoned bread cubes left from Thanksgiving time, I used it, Also added a can of petite cut tomatoes with juice when mixing the ingredients. The meatloaf came out tasting great. Thanks for the recipe.
Hoover says
Great addition to my tired weekly repertoire! Just a bit too much ketchup flavor for my liking so next time I will use Sweet Baby Ray’s BBQ sauce in stead of the supplied glaze recipe. My wife (who douses everything in ketchup) loved it as is.
Chef Dennis Littley says
Thanks for letting me know you enjoyed the meatloaf. Swapping out the ketchup for sweet baby rays is an easy fix.
Scott says
The best meatloaf recipe ever. The only thing I did differently was exchange a pound of the lean hamburger for a pound of pork sausage because that’s all I had available. This recipe is a keeper. Thanks!
Chef Dennis Littley says
I’m sure the sausage amped up the flavor! Thanks for letting me know you enjoyed the recipe.
Hoover says
That sounds amazing! Did you find it too fatty? I have some wild pig sausage I “collected” that my wife isn’t too fond of, but I thing being mixed in with all these other flavors might mask the wild game flavor she doesn’t like.
Jeanne says
I’m making this the second time cuz it is fabulous. I always add extra garlic cuz there’s no such thing as too much garlic, and if I have chopped too much parseley I throw it in! I don’t waste. It’s resting in fridge before I cook it in a loaf pan! Whole family loves it!!
Chef Dennis Littley says
That’s what I like to hear! I’m happy to hear you’ve been enjoying my meatloaf recipe.
Harry says
I made this.
it is excellent. The only real change was I cooked in a loaf pan. Why? My mother cooked meatloaf in a loaf pan, as did her mother.
the recipe is well organized and easy to use.
thanks Chef. It’s a win!
Chef Dennis Littley says
I’m happy to hear you enjoyed the meatloaf, and there is a lot side for tradition. It always seems to make food taste better, when you know your mom and grandmom made it that way.
Chris mcwhorter says
Delicious every time.
Chef Dennis Littley says
That’s what I like to hear!
Sherrie Fults says
I really want to make this but so many ads cover the content I can’t.
Chef Dennis Littley says
Try using the jump to recipe button. Sorry if the ads bother you, its how I pay for all the costs involved in running my business as well as how I support my family.
Jim says
Why is there an item in the photo for the prepped glaze ingredients, however, not mentioned in the recipe? It appears to be more worcestershire sauce.
Chef Dennis Littley says
Sorry, it was added to the image by mistake. Always go by the written recipe.
Ashley Stock says
This was awesome! I had to keep pulling myself away from it so I didn’t eat more. I have about 7 recipes for meatloaf as it’s my husband’s favorite, but this was great! Thank you! I think I have to hide this in the fridge so I have to forget about it. lol!
Chef Dennis Littley says
Thank you for letting me know you really enjoyed my meatloaf!! I’m right there with you, it’s just hard to stop eating, but you need to save some for meatloaf sandwiches.
giovanni manocchio says
Best meatloaf I ever made
Chef Dennis Littley says
That’s what I like to hear!
Anissa says
Making this tonight with funeral potatoes (made with dehydrated hash browns) ((reconstituted))and oven roasted asparagus 😋
Chef Dennis Littley says
Sounds like a delicious dinner!