Classic Meatloaf Recipe

This classic meatloaf recipe is the one I go back to when I want a dinner that feels like it came from my grandmother’s kitchen. Ground beef, a milk-soaked breadcrumb panade and a handful of pantry staples mix together in about 15 minutes, then bake into a loaf that stays moist under a sweet, tangy ketchup glaze. I tested it with both plain breadcrumbs and crushed saltine crackers, and the crackers actually held onto more moisture.

Why this classic meatloaf works

A good meatloaf comes down to two things: keeping the meat mixture moist while it bakes, and building enough flavor into the mix itself so the glaze is not doing all the work. Soaking the breadcrumbs in milk before adding them, a trick called a panade, keeps the loaf from turning dense the way plain dry breadcrumbs mixed straight into the meat can.

The ketchup glaze is what makes this feel like a true old-fashioned meatloaf rather than just a loaf of seasoned beef. Brushing it on partway through baking, then again near the end, builds a sticky, slightly caramelized layer instead of a glaze that just sits on top without ever really cooking.

If you like this kind of slow, forgiving comfort food, our braised beef shank is another beef dinner that rewards a little patience in the oven.

Ingredient notes and substitutions

Ground beef: 80/20 ground beef gives the best texture, the fat keeps the loaf moist as it bakes. Leaner beef works too, the loaf will just be a little firmer.

Breadcrumbs: plain breadcrumbs or crushed saltine crackers both work as the base of the panade once soaked in milk. Rolled oats are a good substitute in the same amount if you are out of both.

Milk: whole milk makes the richest panade, but any milk you have on hand works fine for softening the crumbs.

Eggs: one egg per pound of meat is the ratio to remember, it holds the loaf together without making the texture rubbery.

Onion and garlic: grate the onion instead of dicing it if you want the flavor without noticeable pieces of onion in the finished loaf.

Ketchup in the mixture: a few tablespoons mixed into the meat itself, not just brushed on top, add a background tang that salt and pepper alone cannot.

Glaze: the glaze is just ketchup, brown sugar, a spoonful of mustard and a dash of Worcestershire sauce, whisked together in the time it takes the oven to preheat.

Classic meatloaf recipe

Classic Meatloaf

Recipe by Hind

0.0 from 0 votes

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

Total time

1

hour 

15

minutes

A classic meatloaf recipe with ground beef, a milk-soaked breadcrumb panade and a sweet ketchup glaze. An old-fashioned, family-style dinner ready in about an hour and a quarter.

Ingredients

• 2 pounds ground beef (80/20)

• 1 cup plain breadcrumbs or crushed saltine crackers

• 1/2 cup whole milk

• 2 large eggs

• 1 small onion, grated or finely diced

• 2 cloves garlic, minced

• 3 tablespoons ketchup, for the meat mixture

• 1 tablespoon Worcestershire sauce

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 cup ketchup, for the glaze

• 2 tablespoons brown sugar, for the glaze

• 1 tablespoon yellow mustard, for the glaze

Directions

• Prep: preheat the oven to 350F and line a baking sheet with parchment paper or foil.
• Make the panade: in a large bowl, combine the breadcrumbs and milk and let sit for 5 minutes until the crumbs soften.
• Mix: add the ground beef, eggs, onion, garlic, 3 tablespoons ketchup, Worcestershire sauce, salt and pepper to the bowl and mix gently with your hands just until combined.
• Shape: form the mixture into a loaf shape on the prepared pan, about 9 inches long.
• Glaze and bake: whisk together the remaining ketchup, brown sugar and mustard, brush half over the loaf, then bake for 45 minutes.
• Finish: brush the remaining glaze over the loaf and continue baking for 15 to 20 minutes more, until the center reaches 160F.
• Rest and serve: let the meatloaf rest for 10 minutes before slicing so it holds together.

Notes

Prep and cook times reflect active time only, the internal temperature is the real test of doneness, a meat thermometer is worth using if you have one. Servings and timing are estimates, adjust to taste and to your own tested version.

Tips for the best classic meatloaf

Do not overmix the meat. Working the mixture too much makes the loaf dense and tough instead of tender, mix just until the ingredients are combined.

A free-form loaf shaped on a baking sheet browns better on the sides than one baked in a loaf pan, which tends to steam the meat instead of roasting it. A loaf pan still works, just drain off the fat about halfway through baking.

A pale-looking center can still mean the meatloaf is undercooked. A thermometer reading of 160F, the USDA’s minimum safe temperature for ground beef, is the only reliable way to know it is done.

If your meatloaf has fallen apart or turned out dry before, it is almost always one of two things: not enough panade, or slicing it straight out of the oven before it has rested.

Fry a small test patty of the mixture in a skillet before shaping the whole loaf if you are not sure about the seasoning. I started doing this after under-salting a loaf once, cold raw meat mutes seasoning more than you would expect, and a minute in a hot pan tells you everything a taste of the raw mixture cannot.

Ways to vary this classic meatloaf

Turkey version: swap the ground beef for ground turkey, and add an extra egg since turkey is leaner and the mixture is looser.

Cheese-stuffed: press half the mixture into the pan, add a layer of shredded cheddar, then top with the rest before shaping.

BBQ glaze: swap the ketchup glaze for your favorite barbecue sauce for a smokier finish.

Mini meatloaves: divide the mixture into a muffin tin for individual portions that bake in about 25 minutes.

What to serve with classic meatloaf

Mashed or roasted potatoes are the classic pairing, our easy country potatoes are simple enough to make while the meatloaf is in the oven. A side of baked beans rounds out the plate if you want something closer to a Sunday dinner spread.

Storage and reheating

Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days, or wrap individual slices well and freeze for up to 3 months. The USDA’s guidance on leftovers gives cooked ground beef that same 3 to 4 day window in the fridge, so plan to reheat or freeze anything you will not finish within a few days.

Reheat slices covered in a 300F oven until warmed through, or in the microwave in short bursts, covered, so they do not dry out.

Nutrition estimate

These numbers are an estimate only, based on the ingredients in this recipe, not lab tested or calculated automatically. Actual values will vary depending on the exact brands and quantities you use. Per serving (based on 6 servings): approximately 340 to 380 calories, 24 to 28g protein, 14 to 18g carbohydrates, 20 to 24g fat, and 650 to 750mg sodium.

Frequently asked questions