There’s nothing quite like gathering around the table to enjoy a steaming slice of Classic Homemade Meatloaf. This beloved comfort food is all about savory flavor, juicy tenderness, and a sweet-tangy glaze that turns an ordinary meal into pure nostalgia. With every bite, you’re reminded why this recipe has stood the test of time: it’s hearty, reliable, and always hits the spot. Whether you’re making it for a weeknight dinner or a cozy Sunday supper, Classic Homemade Meatloaf brings big smiles and satisfied appetites to any occasion!
Ingredients You’ll Need
The beauty of Classic Homemade Meatloaf lies in its straightforward, staple ingredients. Each one plays a thoughtful role, from binding the loaf to providing that juicy bite or irresistible glaze — nothing extra, nothing missing, just pure comfort food magic.
- Ground Beef (2 pounds, 80/20): The heart of your meatloaf, offering the perfect balance of flavor and moisture.
- Breadcrumbs (1 cup): These give classic structure and soak up all that flavorful juice, keeping your loaf tender rather than crumbly.
- Milk (1/2 cup): Softens the breadcrumbs, adding crucial moisture for that fork-tender texture.
- Onion (1/2 cup, finely chopped): Adds sweet savoriness and a gentle bite in every forkful.
- Eggs (2 large): Act as the binding agent that holds everything together for perfect slices.
- Ketchup (3 tablespoons + 1/2 cup for topping): Provides sweet tang inside and a signature glossy glaze on top.
- Worcestershire Sauce (2 tablespoons): Boosts umami depth, making every bite extra savory.
- Garlic (2 cloves, minced): Infuses the loaf with subtle aromatic warmth.
- Salt (1 teaspoon): Essential for amplifying all the flavors.
- Black Pepper (1/2 teaspoon): Lends a gentle kick and roundness to the taste.
- Dried Thyme (1/2 teaspoon): Just enough herby essence to perk things up.
- Brown Sugar (2 tablespoons, for topping): Makes the glaze rich with unmissable caramel notes.
- Dijon Mustard (1 teaspoon, for topping): Adds zesty depth to balance the ketchup’s sweetness.
How to Make Classic Homemade Meatloaf
Step 1: Prep and Soften the Breadcrumbs
Start by preheating your oven to 375°F so it’s ready for when your loaf is assembled. In a large mixing bowl, combine the breadcrumbs and milk, then let this mixture sit for about 5 minutes. This simple step ensures the breadcrumbs soak up all that creamy moisture, creating the mouthwatering, tender base Classic Homemade Meatloaf is known for.
Step 2: Mix in the Meat and Flavor Makers
Add the ground beef, finely chopped onion, eggs, 3 tablespoons of ketchup, Worcestershire sauce, minced garlic, salt, black pepper, and dried thyme directly into the breadcrumb mixture. Using your hands (my favorite method) or a spatula, gently work the ingredients together until just combined. The trick is not to overmix — a gentle touch means a loftier, juicier loaf!
Step 3: Shape and Prepare the Loaf
Transfer the blended mixture onto a parchment-lined baking sheet or snuggle it into a loaf pan. Shape it into a classic loaf form: not too high, not too wide, just enough for even baking. This is when Classic Homemade Meatloaf really starts taking shape before your eyes!
Step 4: Whip Up the Signature Glaze
In a small bowl, stir together the remaining 1/2 cup ketchup, the brown sugar, and Dijon mustard. This trio creates the irresistible sweet-tangy topping everyone looks forward to. Slather it generously over the loaf, letting it drip slightly down the sides for maximum flavor in every slice.
Step 5: Bake and Rest
Bake the meatloaf in your preheated oven for 55 to 65 minutes, or until the internal temperature reaches 160°F. When it’s done, resist the temptation to slice right away — let your Classic Homemade Meatloaf rest for about 10 minutes. This locks in the juices, keeping every piece moist and flavorful.
How to Serve Classic Homemade Meatloaf
Garnishes
A sprinkle of fresh chopped parsley or thyme brightens up each slice, while a few more swirls of ketchup or glaze on the side make it extra inviting. A little cracked black pepper adds a finishing touch that really pops.
Side Dishes
Classic Homemade Meatloaf pairs beautifully with creamy mashed potatoes, roasted green beans, or buttery corn. A crisp green salad balances out the richness, and warm dinner rolls are perfect for mopping up any extra glaze.
Creative Ways to Present
Try serving slices on toasted brioche buns for the ultimate meatloaf sandwiches, or cut the meatloaf into cubes and stack them on skewers as savory party bites. For an elevated touch, layer slices atop a bed of garlicky mashed cauliflower with a drizzle of pan juices.
Make Ahead and Storage
Storing Leftovers
Let your Classic Homemade Meatloaf cool completely before wrapping slices individually or sealing the whole loaf in an airtight container. It’ll keep well in the refrigerator for up to 4 days, making it a fantastic make-ahead option for quick lunches and dinners.
Freezing
Wrap cooled meatloaf tightly in plastic wrap and a layer of foil, then stash it in the freezer for up to 3 months. You can freeze it whole or in individual slices — just remember to label the date for easy planning.
Reheating
To keep it juicy, reheat slices in a covered dish in the oven at 325°F until warm, or microwave gently at half-power. For the best texture, a little splash of water or broth in the dish works wonders to steam the meatloaf back to perfection.
FAQs
Can I use a different type Main Course
Absolutely! Swap out part or all of the ground beef for pork, turkey, or even a combo of all three. Just try to keep the meat mixture around 80/20 so your Classic Homemade Meatloaf stays moist and flavorful.
Why did my meatloaf turn out dry?
Dry meatloaf usually happens when there isn’t enough moisture or the loaf’s been overbaked. Make sure to measure your ingredients carefully, and don’t forget to let the breadcrumbs soak up the milk before mixing! Checking the internal temperature is also key — pull it at 160°F and let it rest.
Can I add vegetables to this recipe?
Definitely! Finely grated carrots, zucchini, or even mushrooms blend beautifully into Classic Homemade Meatloaf. They add extra flavor and nutrition, and nobody will even notice they’re there if you chop them fine.
Is it better to use a loaf pan or bake on a sheet?
Either works, but baking on a sheet pan allows more of that delicious glaze to caramelize along the edges and gives you a crisper crust. A loaf pan keeps the shape nice and compact — totally your choice!
How do I know my meatloaf is cooked through?
A digital instant-read thermometer is your best friend here. Insert it into the center of the loaf, and when it hits 160°F, your Classic Homemade Meatloaf is safe to enjoy. Don’t skip the ten-minute resting time — it makes slicing much easier!
Final Thoughts
There’s a reason Classic Homemade Meatloaf has stood the test of time: it’s warm, satisfying, and brings a sense of home to any table. If you haven’t tried this version yet, now’s the time! Gather your ingredients, set aside a little kitchen time, and treat yourself to a meal everyone will want seconds of. Here’s to your new favorite meatloaf night!
Print
Classic Homemade Meatloaf Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Classic Homemade Meatloaf recipe is a comforting and hearty dish that’s perfect for a cozy family dinner. With a flavorful blend of ground beef, breadcrumbs, and savory seasonings, topped with a tangy ketchup glaze, this meatloaf is sure to be a hit at the dinner table.
Ingredients
Main Meatloaf:
- 2 pounds ground beef (80/20)
- 1 cup breadcrumbs
- 1/2 cup milk
- 1/2 cup onion (finely chopped)
- 2 large eggs
- 3 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Topping:
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon Dijon mustard
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Mix breadcrumbs and milk: In a large mixing bowl, combine the breadcrumbs and milk. Let sit for 5 minutes to soften.
- Combine ingredients: Add the ground beef, chopped onion, eggs, ketchup, Worcestershire sauce, garlic, salt, pepper, and thyme. Mix gently until just combined.
- Shape the loaf: Transfer the meat mixture to a baking sheet or loaf pan, shaping it into a loaf.
- Make the topping: Mix ketchup, brown sugar, and Dijon mustard. Spread over the meatloaf.
- Bake: Bake for 55–65 minutes until the internal temperature reaches 160°F.
- Rest and serve: Let the meatloaf rest for 10 minutes before slicing and serving.
Notes
- For added moisture, consider using ground pork or turkey.
- You can add grated carrots or zucchini for extra vegetables.
- Leftover meatloaf makes delicious sandwiches.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 9g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 115mg
