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 is made with lean ground beef, seasonings, onions, Worcestershire sauce, and other pantry staples. When this Classic Meatloaf has finished baking, my easy-to-make zesty glaze takes it to a new level of deliciousness. The glaze enhances the flavor and elevates the dish.
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 home.
If you’re looking for a non-traditional meatloaf recipe, my Spicy Meatloaf is sure to please.
Ingredients
Let’s start by gathering the ingredients we need to make my Classic Meatloaf. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Setting up ingredients ahead of time speeds up the cooking process. It also helps make sure you have all the necessary ingredients for the dish.
Do I have to use chopped onions and garlic in my Meatloaf?
No, you donโt. If you don’t like fresh onions or garlic, you can substitute them with granulated versions. This is something I do 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 Do I Make the Best Meatloaf?
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 let the meatloaf mixture set up. Make sure to cover the meatloaf mixture with plastic wrap.
*If you’re pressed for time, it can be used right away.
Shape the meat into a loaf. Place it on a parchment-lined baking dish, rimmed baking sheet, or sheet pan. Bake in the 350-degree 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, making sure 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.
This is the instant-read meat thermometer that I use.
Allow the meatloaf to cool for 5 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.
Jessica
My quest of finding a fantastic meatloaf that uses ingredients I already have in my kitchen has ended here! This recipe is definitely restaurant quality and absolutely hits the comfort food spot! THANK YOU Chef Dennis! I look forward to trying more of your recipes!
Chef Dennis Littley
You are very welcome and I’m very happy to hear you enjoyed my meatloaf recipe. I hope you find more delicious recipes on my website to try!
Gord
I followed the recipe for the meatloaf and the glaze exactly, and it came out great, loved the taste. My loaf actually came out looking like the one you made, even to the point of kind of falling apart. It would have been nice if it had stuck together a little more (tough to make sandwiches when it is so hard to slice) I used panko but maybe the next time I will use breadcrumbs and perhaps one more egg.
Chef Dennis Littley
I’m happy to hear you enjoyed the flavor of the meatloaf. It does have a tendency to crumble, since its so tender, additional bread crumbs and anohte regg will firm it up.
Andrew Carrell
I made this last night (with a few tweaks) and it was excellent. I added chopped bell peppers to the mix to add a little texture. I also did more of a whiskey glaze with ketchup, bourbon, pineapple juice, brown sugar, and a little Worcestershire sauce. It was fantastic. Thanks for the great recipe !
Chef Dennis Littley
You’re very welcome and I’m happy to hear you made some changes to the recipe. Doing your tweaks so the recipe is more to your taste preference is what cookings all about!
Amanda
The whole house loved this! Even the picky kids! Chefs kiss ๐ค๐ป it was a happy dance after the first taste.
Chef Dennis Littley
Thank you for letting me know that your family enjoyed my meatloaf recipe! It’s definitely a favorite in my house!
Allison
This is itโฆthis is the only meatloaf recipe I need. It comes out perfect, moist and delicious every time. My family loves this so much that they always want me to make it again the next night. Thank you for the recipe, it is printed and in my binder of Family Favorite recipes!
Chef Dennis Littley
You are very welcome and thank you for letting me know your family’s been enjoying my meatloaf recipe!
Marie
Is there a substitution for the 1/3 cup milk to make it dairy free??
Chef Dennis Littley
You can use a nut milk or just use water.
Alex T
This is the best meatloaf I have ever had. I have 2 very picky toddlers and one of them ate it and asked if I could make it everyday. ๐
Chef Dennis Littley
Thanks for taking the time to let me know you enjoyed my meatloaf! And I know how hard it is to get toddlers to eat something new and its high praise indeed that one them asked for it everyday!
Cat in Wyoming
I have made this twice and amazing both times. The meatloaf has nice flavor, great texture good mouth feel, the glaze is a must have like icing on a cinnamon roll. I do make a gluten free version using oats or GF bread crumbs. Hard to leave leftovers.
Chef Dennis Littley
Thanks for taking the time to let me know you’ve been enjoying my meatloaf recipe. I’m happy to hear you were able to make the adjustments to make it GF.
Julie MacDonald
I am 70 years old but until this recipe, I havenโt been able to make a decent meatloaf. Today, using this recipe, I was finally successful. Thank you Chef Dennis.
Chef Dennis Littley
I’m very happy to hear you enjoyed my meatloaf recipe. I’m 71 and I’ve been making it for a very long time!
Janet Williams
I was in the mood for meatloaf and even though I used to make it , I hadn’t for while so I thought “where do I find the best recipe? ” Then I thought of all the great recipes, classic and new, that you send via email and I thought – Chef Dennis! You didn’t disappoint and just as I remembered making it!
Thank you, it was delicious! Pinned!
Chef Dennis Littley
You’re very welcome and I’m glad you enjoyed it!