Meatloaf

Introduction

The oven hums and a warm, sweet-tangy aroma fills the house—comfort in a loaf. I call it my go-to Classic Meatloaf; it always takes me back to Sunday dinners. This recipe feels homey, straightforward, and forgiving. This always takes me back to Sunday dinners.

Why You’ll Love This

• Hearty, family-friendly comfort food.
• Budget-friendly but full of flavor.
• Easy to prep ahead and bake later.
• Kid-approved glaze that caramelizes beautifully.

Quick Recipe Snapshot

• Servings: 6
• Prep time: 15 minutes
• Cook time: 60 minutes
• Total time: 75 minutes
• Skill level: Easy
• Taste: savory with a sweet-tangy glaze

You’ll feel confident making this—simple steps, reliable results.

Ingredients You’ll Need

• 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 dried basil
• 1 teaspoon dried oregano
• ¼ teaspoon black pepper
• ½ teaspoon paprika (sweet or smoked)
• 2 tablespoons fresh parsley (finely chopped; 1 tbsp dry parsley can be substituted)
• 1 cup breadcrumbs (plain, panko, or seasoned)
• ⅓ cup milk
• ¾ cup ketchup (for glazing)
• 2 teaspoons cider vinegar (white or wine vinegar can be substituted)
• 2 tablespoons brown sugar (light or dark)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Chef notes:

• Fresh garlic = bigger flavor.
• Panko gives lighter texture.
• Use whole milk for richer loaf.
• Room-temp eggs bind better.
• Brown sugar deepens glaze flavor.

How to Make It

1. First, preheat the oven to 350°F (175°C). Position a rack in the center.
2. Then, in a large bowl, add the ground beef, onion, garlic, 3 tablespoons ketchup, eggs, Worcestershire sauce, sea salt, basil, oregano, black pepper, paprika, parsley, breadcrumbs, and milk. Mix gently until just combined; don’t overwork.
3. Next, shape the mixture into a compact loaf on a lightly oiled baking dish. Press so the top is smooth; it helps the glaze stick.
4. Meanwhile, stir the glaze: combine ¾ cup ketchup, cider vinegar, brown sugar, garlic powder, onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper in a small bowl. Taste and tweak if needed.
5. Then, spread half the glaze over the top of the loaf. Save the rest for later so it caramelizes without burning.
6. Bake about 60 minutes. You’ll see browned edges and a glossy, sticky top. The loaf is done when an instant-read thermometer reads 160°F (71°C) in the center.
7. Finally, brush the remaining glaze for the last 5–10 minutes of baking for a shiny finish. Let rest 10 minutes before slicing so juices settle.

Kitchen Tips (From My Kitchen)

1. Time-saver: Mix ingredients the night before and refrigerate; shape and bake the next day.
2. Common mistake + fix: Over-mixing makes dense meatloaf—mix lightly and stop once combined.
3. Simple variation: Add 1 teaspoon smoked paprika or ½ cup cooked bacon for a smoky twist.

Serving Ideas

• Weeknight dinner: Serve thick slices with mashed potatoes and green beans.
• Casual lunch: Make sandwiches with mayo and pickles.
• Holiday side: Slice thin and present with roasted carrots and gravy.
• Brunch idea: Top a slice with a fried egg and hot sauce.
  Garnish with extra chopped parsley and a sprinkle of black pepper.

Storing & Leftovers

• Fridge: Keep in an airtight container for up to 4 days.
• Freezer: Freeze sliced or whole for up to 3 months; wrap tightly.
• Reheat: Warm gently in the oven at 325°F until heated through to avoid drying.
  Leftover idea: Turn slices into a hearty sandwich with mustard and crisp lettuce.

Classic Meatloaf

A classic comfort food dish that is hearty, easy to make, and loved by the whole family. This savory meatloaf features a sweet-tangy glaze that caramelizes beautifully when baked.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main ingredients

• 2 lbs ground beef (85 – 90% Lean)
• 1 cup onion (finely diced)
• 2 cloves garlic (minced) Fresh garlic = bigger flavor.
• 3 tablespoons ketchup
• 2 large eggs Room-temp eggs bind better.
• 2 tablespoons Worcestershire sauce
• 1 teaspoon sea salt
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ¼ teaspoon black pepper
• ½ teaspoon paprika (sweet or smoked)
• 2 tablespoons fresh parsley (finely chopped) 1 tbsp dry parsley can be substituted.
• 1 cup breadcrumbs (plain, panko, or seasoned) Panko gives a lighter texture.
• ⅓ cup milk Use whole milk for a richer loaf.

Glaze ingredients

• ¾ cup ketchup (for glazing)
• 2 teaspoons cider vinegar White or wine vinegar can be substituted.
• 2 tablespoons brown sugar (light or dark) Brown sugar deepens glaze flavor.
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and position a rack in the center.
2. In a large bowl, combine the ground beef, onion, garlic, 3 tablespoons ketchup, eggs, Worcestershire sauce, sea salt, basil, oregano, black pepper, paprika, parsley, breadcrumbs, and milk. Mix gently until just combined; do not overwork.
3. Shape the mixture into a compact loaf on a lightly oiled baking dish and press so the top is smooth.

Prepare the glaze

1. In a small bowl, stir together the ¾ cup ketchup, cider vinegar, brown sugar, garlic powder, onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Taste and modify if necessary.

Baking

1. Spread half of the glaze over the top of the loaf and save the rest for later.
2. Bake for about 60 minutes or until browned around the edges and glossy on top, with an internal temperature of 160°F (71°C).
3. Brush the remaining glaze over the loaf for the last 5–10 minutes of baking for a shiny finish.
4. Let the meatloaf rest for 10 minutes before slicing.

Notes

Mix ingredients the night before and refrigerate; shape and bake the next day. Over-mixing makes the meatloaf dense; mix lightly and stop once combined. Optionally add smoked paprika or cooked bacon for variations.

FAQs

Q: Can I make this ahead?
A: Yes. Mix the ingredients and form the loaf, then cover and refrigerate up to 24 hours. Glaze right before baking.

Q: What substitutions work?
A: You can swap ground beef for an equal mix of beef and pork, or use seasoned breadcrumbs for extra flavor.

Q: How do I know it’s done?
A: Use an instant-read thermometer—160°F (71°C) in the center means the Classic Meatloaf is safely cooked and juicy.

Q: Can I freeze it?
A: Absolutely. Wrap cooled meatloaf tightly and freeze; thaw overnight before reheating or slicing.

Final Thoughts

I love how this recipe fills the kitchen with comforting aromas and simple, honest flavors. Please tweak the herbs or the glaze to match your family’s taste—cook it once, and you’ll make small changes forever. Go on—slice into a warm Classic Meatloaf.

Conclusion

For another take on a timeless recipe, see Budget Bytes’ Classic Homemade Meatloaf for budget-friendly tips, or compare with The Wholesome Dish’s Best Classic Meatloaf for a slightly different glaze approach.