Classic Meatloaf

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There’s something deeply comforting about a well-made meatloaf. For me, it’s a nostalgic dish that brings back memories of cozy weeknight dinners, the scent of sweet tomato glaze filling the kitchen, and that satisfying slice that holds together just right. I’ve tested plenty of variations over the years, but this Classic Meatloaf remains the one I return to time and again. It’s hearty, flavorful, and simple enough for any day of the week.

This recipe has that perfectly seasoned, tender beef interior with a rich, tangy-sweet glaze on top that caramelizes beautifully in the oven. It’s not just a retro favorite — it’s a dependable dinner solution that pleases the whole table. Whether you’re feeding picky eaters, prepping for leftovers, or just want something warm and reliable, this meatloaf won’t disappoint.

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Why You’ll Love This Classic Meatloaf

It’s classic for a reason. This meatloaf is tender yet firm, richly seasoned without being complicated, and topped with a ketchup glaze that’s sweet, tangy, and just the right amount of sticky. It’s a one-bowl wonder — no fuss, no fancy tools, just good ingredients and better flavor. Plus, it reheats like a dream, making it perfect for lunch the next day.

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What Kind of Ground Beef Should I Use?

For a juicy, flavorful meatloaf, I recommend using 80/20 ground beef — that’s 80% lean, 20% fat. This balance ensures the meatloaf stays moist during baking. If you go leaner, like 90/10, you risk a dry texture unless you add more moisture through ingredients like milk, eggs, or veggies.

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Options for Substitutions

Don’t have every ingredient on hand? You can still make this work. Swap out ground beef with a mix of beef and pork for extra richness. Gluten-free breadcrumbs or oats can replace the standard kind without sacrificing texture. Out of ketchup? Try BBQ sauce or tomato paste mixed with a little brown sugar and vinegar. If you’re egg-free, a flax egg or mashed potato can help bind the loaf nicely.

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Ingredients for This Classic Meatloaf

• Ground Beef (80/20): The main component. It provides flavor and fat, giving the meatloaf moisture and richness.
• Breadcrumbs: Essential for binding the meat mixture and helping it hold together while staying tender.
• Milk: Adds moisture to the breadcrumbs so they don’t dry out the meat.
• Eggs: They act as a binder to keep the meatloaf intact while slicing.
• Onion (finely chopped): Adds a subtle sweetness and texture.
• Garlic (minced): Enhances the overall savory flavor.
• Worcestershire Sauce: Deepens the umami profile and adds complexity.
• Ketchup (for both mix and topping): Sweetness and tang to balance the richness of the beef.
• Salt and Pepper: Basic seasoning that enhances all the flavors.
• Fresh Parsley (optional): Adds a bit of brightness and color.

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Step 1: Prep Your Oven and Pan

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan. This step ensures even cooking and easy cleanup.

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Step 2: Soak the Breadcrumbs

In a large bowl, combine the breadcrumbs and milk. Let them sit for 3-5 minutes until the breadcrumbs absorb the milk and soften.

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Step 3: Build the Meat Mixture

Add the ground beef, eggs, chopped onion, garlic, Worcestershire sauce, ketchup, salt, pepper, and optional parsley to the soaked breadcrumbs. Use your hands to gently mix everything together until just combined. Don’t overmix—this keeps the loaf tender.

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Step 4: Shape the Loaf

Transfer the mixture to your prepared pan or form it into a loaf shape on the baking sheet. Press gently to shape but avoid packing it too tightly. This helps it cook evenly and stay juicy.

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Step 5: Add the Glaze

Mix ketchup with a bit of brown sugar and a splash of vinegar if you like. Spread this mixture generously over the top of the loaf. It’ll caramelize beautifully as it bakes.

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Step 6: Bake to Perfection

Bake uncovered for about 50–60 minutes or until the internal temperature reaches 160°F (71°C). If using a meat thermometer, insert it into the center of the loaf to check doneness.

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Step 7: Rest and Serve

Let the meatloaf rest for at least 10 minutes before slicing. This step locks in the juices and makes slicing cleaner. Serve with your favorite sides and enjoy!

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How Long to Prepare the Classic Meatloaf

Preparation Time: The active prep time for this classic meatloaf is about 15–20 minutes. That includes chopping the onion and garlic, soaking the breadcrumbs, and mixing and shaping the loaf. If you’re organized, you can get it in the oven quickly — a great benefit for busy evenings.

Cooking Time: Once the loaf is assembled, it bakes for 50–60 minutes. The cooking time depends slightly on the thickness of your loaf and your oven. Always check for doneness using a meat thermometer — the internal temperature should reach 160°F (71°C).

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Tips for Perfect Classic Meatloaf

• Don’t overmix the meat. Mix just until combined to keep the texture tender.
• Let the breadcrumbs soak completely before mixing — this helps hold in moisture.
• Use a meat thermometer to avoid overbaking and drying it out.
• For even cooking, form the loaf with uniform thickness.
• Resting the meatloaf is crucial — at least 10 minutes to lock in juices.

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Watch Out for These Mistakes While Cooking

• Packing the loaf too tightly: This makes it dense and dry.
• Skipping the resting step: Cutting too early causes juices to run out.
• Using overly lean beef: You need some fat for flavor and moisture.
• Overloading with wet ingredients: Too much milk or eggs can make it mushy.
• Undercooking: Always check the center for doneness.

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What to Serve With Classic Meatloaf?

1. Buttery Mashed Potatoes

Creamy, fluffy potatoes balance the hearty meatloaf perfectly.

2. Roasted Green Beans

Lightly seasoned and roasted until crisp-tender for a fresh contrast.

3. Garlic Bread

A crunchy, garlicky slice adds a comforting carb boost.

4. Steamed Broccoli

Simple and nutritious — a great way to balance out the meal.

5. Mac and Cheese

A rich and creamy side that’s always a hit, especially with kids.

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Storage Instructions

Refrigerating: Once cooled, wrap leftover slices in foil or store in an airtight container. It keeps well in the fridge for up to 4 days.

Freezing: You can freeze the whole loaf or individual slices. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Warm in the oven at 300°F (150°C) covered with foil for 15–20 minutes. You can also microwave slices, but they may lose a bit of moisture.

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Estimated Nutrition

Serving Size: 1 slice (1/8 of loaf)

• Calories: ~320
• Protein: 22g
• Fat: 18g
• Saturated Fat: 7g
• Carbohydrates: 14g
• Fiber: 1g
• Sugar: 5g
• Sodium: 580mg

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Frequently Asked Questions

How do I keep my meatloaf from falling apart?

Make sure to use the right ratio of binder (breadcrumbs and egg) to meat and don’t skip resting before slicing.

Can I make it ahead of time?

Absolutely. You can prep and shape the loaf a day in advance, store it in the fridge, then bake it when ready.

What can I use instead of breadcrumbs?

Rolled oats, crushed crackers, or gluten-free panko all work well.

Is it better to bake in a loaf pan or free-form?

Free-form on a baking sheet allows the edges to brown more evenly, but either method works fine.

Can I add vegetables into the mix?

Yes, finely grated carrots, celery, or bell peppers can be added for extra moisture and nutrition.

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Conclusion

This Classic Meatloaf recipe is everything a comfort meal should be — flavorful, filling, and easy to prepare. With just a few pantry staples and simple steps, you can create a delicious homemade dinner that satisfies every time. Whether you’re serving it with mashed potatoes or a green veggie side, it’s sure to become a go-to favorite in your kitchen.

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