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.
Kerry says
I have always been a bit weary of meatloaf, thinking it would be dry and tasteless, but we loved this recipe, hot or cold! The glaze!
Chef Dennis Littley says
Thank you for taking the time to let me know my recipe has changed your mind about meatloaf being dry and tasteless!! I’m happy to hear you enjoyed it,.
Mary says
Delicious! First I sautéed the onions in butter!
Chef Dennis Littley says
I’m sure the sauteed onions made it even more delicious!
Kathy Schwartz says
I’ve made this twice. Once with beef, the second time with ground turkey. Delicious both ways!
Chef Dennis Littley says
I’m happy to hear you enjoyed the meatloaf. I’ve made it with ground chicken before and everyone loved it.
Dave says
Good recipie, only thing I added was what my mom always put on meatloaf, and that was the bacon slices on top to add that bit of extra flavor, I put on meat, and cooked, and then glazed. Very good
Chef Dennis Littley says
You can’t go wrong with bacon. I’m happy to hear you enjoyed my meatloaf recipe.
Tony Barnes says
Can I used turkey over ground beef?
Chef Dennis Littley says
Yes you can use ground turkey or ground chicken.
Allison says
This is the third time I’ve made this recipe because my 9mo LOVES it. It was the first meal she ever chowed down on. Thank you! I’m planning on halving it this time and making two smaller loaves. One to freeze for a fast meal. How long should I bake a half size loaf?
Chef Dennis Littley says
I’m very happy to hear that you’ve been making my meatloaf recipe and that your little one has been enjoying it.
Bake for 35 minutes, then after the glaze bake for another 10 minutes. If you have a meat thermometer, use it to make sure its has an internal temperature of at least 165 degrees.
Pam says
So many recipes! This has been my favorite! Thank you!
Chef Dennis Littley says
I’m happy to hear you enjoyed my meatloaf and I hope you find more to try.
BF says
What can the milk be replaced with?
Chef Dennis Littley says
You can use water to soak the bread in. The meatloaf won’t be as tender as the milk acts a tenderizer.
Ramona says
loved this meatloaf!! I am making meals for my. son and daughter in law to help out after baby, and they loved it! I want to make some meals to freeze. Could this be frozen and if so should it be frozen raw or cooked ( and then how to prepare ?)
Chef Dennis Littley says
I’m happy to hear you enjoyed my meatloaf recipe. You can freeze it raw or cooked. If you freeze it cooked, you can always pre-portion the slices and freeze them individually. Whether raw or cooked let it that overnight in the fridge. If raw bake as the recipe calls for. To reheat a cooked meatloaf place it in a baking dish with a little water in the pan, cover with foil and reheat at 350 degrees until you get an internal temperature of 160 degrees. You can reapply more glaze if you like.
Gary M says
Delicious. My family loved the glaze.
Chef Dennis Littley says
Thanks for letting me know you enjoyed my meatloaf recipe. The glaze is my favorite part too!
Ally O'Connor says
“If possible allow the meat to set in the refrigerator for 30 minutes to an hour. (or overnight).”
Hi Chef! If do this, should I let it sit out at room temp before baking? If so, How long?
Thanks, Ally in Basking Ridge
Chef Dennis Littley says
No, you don’t have to let it warm to room temperature. It can be put right into the oven.
Ally O'Connor says
Thanks so much!! Can’t wait to try it! Ally 🙂
Chrissy says
I dont have milk…. is it possible to omit or is there something else I could add?
Chef Dennis Littley says
You can use water to soak the bread in. The meatloaf won’t be as tender as the milk acts a tenderizer.
B. says
My boyfriend loved this meatloaf recipe, I’m curious if I’m able to make the same recipe in meatball form/how to cook if so, for his birthday and keep them in a crockpot to stay warm?
Chef Dennis Littley says
You can use the recipe to make meatballs. Bake them in the oven at 350 degrees for 20-25 minutes. I also a really good meatball recipe -> https://www.askchefdennis.com/best-baked-italian-meatballs/.
You can cook them, sauce them and keep them in a crockpot to keep them warm.
Janice says
I’m trying this recipe right now, and can’t wait to taste it. A lot of wonderful ingredients, only thing that I didn’t have was bread crumbs, so I crushed up some onion and garlic pretzels. I am sure it’s going to turn out great!!
Cathy says
I made this for dinner and my family loved it I didn’t have cider vinegar and substituted apple cider vinegar and a little mustard and the glaze was good.
Chef Dennis Littley says
Thanks for letting me know you enjoyed my meatloaf and I’m happy to hear you made substitutions to your taste preference.
Geri says
The flavor in this meatloaf was absolutely on point, our problem was that it was fall-a-party and I don’t know why. The only changes we made, we used 1# 80-20 Angus ground chuck and 1 # 85-15 grass feed, because we had it. Cooked it until Thermopen said 163 and let it rest for 15 ish minutes before cutting. I wonder if meat was too fatty ? But it was a fantastic crumble wrapped in a steamed corn tortilla.
Chef Dennis Littley says
I don’t think it was the meat. Usually its from over or under mixing or overcooking (which you didn’t do). You might want to add another egg next time, that will help keep it together.
Judith says
I made this meatloaf today, and it’s awesome! Five stars plus!! Will definitely make again!
Chef Dennis Littley says
Thanks for letting me know you enjoyed my meatloaf recipe!