There’s something deeply comforting about a classic meatloaf baking in the oven.
As it cooks, the kitchen fills with the savory aroma of seasoned beef,
onions, and a sweet tomato glaze slowly caramelizing on top.
By the time it’s ready, you’re rewarded with a tender,
juicy loaf that slices beautifully and feels like the kind of meal that brings everyone to the table.
Your family will love how hearty and satisfying this dish is, and you’ll love how simple it is to make with everyday pantry ingredients.
Bake a loaf tonight, serve it with your favorite sides, and enjoy a comforting dinner that’s just as good for leftovers the next day.
For the Meatloaf
- Ground Beef – The base of the recipe. Using 80/20 ground beef adds flavor and enough fat to keep the meatloaf tender and juicy while it bakes.
- Egg – Acts as a binder that helps hold the meatloaf together so it slices neatly without falling apart.
- Milk – Adds moisture to the mixture and helps soften the breadcrumbs for a more tender texture.
- Plain Breadcrumbs – These absorb moisture and give the meatloaf structure, preventing it from becoming dense.
- Minced Onion – Brings savory flavor and a little natural sweetness to the meat mixture.
- Italian Seasoning – A blend of herbs that adds depth and classic savory flavor to the meatloaf.
- Garlic Powder – Provides a subtle garlic flavor that complements the beef.
- Salt and Black Pepper – Simple seasonings that enhance all the other ingredients.
- Worcestershire Sauce – Adds rich, savory umami flavor that makes the meatloaf taste deeper and more flavorful.
For the Glaze
- Ketchup – Forms the base of the glaze and gives the meatloaf its classic tangy topping.
- Brown Sugar – Adds sweetness and helps the glaze caramelize slightly while baking.
- Worcestershire Sauce – Boosts the savory flavor in the glaze and balances the sweetness.
- Yellow Mustard – Adds a mild tang that rounds out the glaze and keeps it from tasting overly sweet.
How To Make Classic Meatloaf
Notes
Ingredients
Meatloaf- 1 large egg
- ⅓ cup milk
- 1 tsp Worcestershire sauce
- ½ cup plain breadcrumbs
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- 1 tsp salt
- ¼ tsp black pepper (freshly cracked)
- ½ cup minced onion
- 1½ lbs. ground beef (80/20)
- ½ cup ketchup
- 1 Tbsp brown sugar
- 1 Tbsp Worcestershire sauce
- 1 tsp yellow mustard
Instructions
- Preheat the oven to 350ºF. In a small bowl, whisk together the egg, milk, and Worcestershire sauce. In another bowl, combine the breadcrumbs, Italian seasoning, garlic powder, salt, and pepper. Finely mince the onion.
- Place the ground beef in a large mixing bowl. Add the egg mixture, breadcrumb mixture, and minced onion. Mix with your hands until everything is evenly combined, being careful not to overmix.
- Transfer the meat mixture to a rimmed baking dish and shape it into a loaf about 4 inches wide, 8 inches long, and 2 inches tall.
- In a separate small bowl, stir together the ketchup, brown sugar, Worcestershire sauce, and mustard to make the glaze. Spread it evenly over the top and sides of the meatloaf.
- Bake for 50–55 minutes, or until the internal temperature reaches 165ºF. Let the meatloaf rest for 5–10 minutes before slicing and serving.
- Ground Beef: Using 80/20 ground beef is recommended because the fat content helps keep the meatloaf moist and flavorful while baking.
- Brown Sugar: The sugar balances the tangy ketchup and helps create a lightly caramelized glaze in the oven. If you prefer a less sweet topping, reduce the amount of sugar by half.
Calories: 328 kcal | Carbohydrates: 15 g | Protein: 19 g | Fat: 21 g | Saturated Fat: 8 g | Cholesterol: 100 mg | Sodium: 676 mg | Potassium: 430 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 300 IU | Vitamin C: 3 mg | Calcium: 40 mg | Iron: 3 mg
1. Why did my meatloaf turn out dry?
The most common reason is using beef that’s too lean. Meatloaf really benefits from a little fat because it keeps the loaf juicy while it bakes. That’s why 80/20 ground beef works best here. Also, don’t skip the milk and breadcrumbs — they help lock in moisture so the meatloaf stays tender.
2. How do I keep my meatloaf from falling apart?
Egg and breadcrumbs are the secret. They act as binders that hold everything together while the meatloaf cooks. If you slice it and it crumbles, it usually means the mixture needed a bit more binding or didn’t rest long enough after baking.
3. Should I mix the meatloaf mixture a lot?
Nope — gentle mixing is the way to go. Mix just until everything is combined. Overworking the meat can make the meatloaf dense and tough instead of soft and juicy.
4. How do I know when the meatloaf is cooked?
The easiest way is with a meat thermometer. The center should reach 165°F (74°C). If you don’t have a thermometer, the juices should run clear and the loaf should feel firm when gently pressed.
5. Do I really need to let the meatloaf rest before slicing?
Yes — and it’s worth the wait! Letting the meatloaf rest for about 5–10 minutes allows the juices to settle back into the meat. Slice too soon and those juices run out onto the plate instead of staying in the meatloaf.
