Name: Classic Meatloaf Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 pounds ground beef; 2 large eggs; 1 cup dry bread crumbs; 1 tablespoon Worcestershire sauce; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon salt; ½ teaspoon pepper; ¾ cup ketchup (divided); 2 tablespoons brown sugar; 1 tablespoon mustard

Why You’ll Love Classic Meatloaf Recipe Recipe

You’ll love this recipe because the meatloaf stays moist (no dry, crumbly results), it’s easy to throw together, and the glaze on top gives it that nostalgic, comforting “home dinner” feel. It’s a recipe designed for busy cooks who still want a hearty, satisfying meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds lean ground beef
1 small white onion, finely minced
2 eggs
1 cup breadcrumbs
1 tablespoon Worcestershire sauce
¼ teaspoon pepper
½ teaspoon seasoning salt
1 teaspoon garlic powder
½ cup ketchup (for the meatloaf mixture)
¼ cup ketchup (for the glaze)
¼ cup brown sugar
2 teaspoons mustard

Directions

Preheat your oven to 350 °F (about 175 °C). Prepare a 9×5 inch loaf pan with non‑stick cooking spray, and set aside.
In a large mixing bowl, combine the ground beef, minced onion, eggs, breadcrumbs, Worcestershire sauce, pepper, seasoning salt, garlic powder, and ½ cup ketchup. Gently mix with your hands just until everything is combined—avoid over‑mixing to keep the loaf tender.
Transfer the mixture into the prepared loaf pan and shape into a loaf.
In a small bowl, mix together the remaining ¼ cup ketchup, the brown sugar, and the mustard to make the glaze. Spread this glaze evenly over the top of the meatloaf.
Bake in the preheated oven for about 1 hour and 15–30 minutes, or until the internal temperature of the meatloaf reaches 160 °F (about 71 °C) and the loaf is cooked through.
Once cooked, remove from the oven and allow the meatloaf to rest for several minutes before slicing and serving.

Servings and timing

Serves: 8
Prep time: 10 minutes
Cook time: Approximately 1 hour 15‑30 minutes
Resting time: 10 minutes
Total time: ~1 hour 40 minutes

Variations

Substitute half the ground beef with ground pork or ground turkey for a different flavor or lighter option.
Mix in chopped fresh herbs (like parsley or thyme) or sautéed mushrooms to the meat mixture for added texture and flavor.
Use panko breadcrumbs instead of regular breadcrumbs for a lighter texture.
Swap the glaze: instead of the ketchup/brown sugar/mustard glaze, use barbecue sauce, teriyaki glaze, or even maple syrup + mustard.
Form into individual mini loaves (e.g., using muffin tins) for single‑serve portions; reduce the baking time accordingly.

Storage/Reheating

Storage: Once cooled, wrap any leftover meatloaf tightly in plastic wrap or place in an airtight container. It will keep in the refrigerator for about 3‑4 days. You can also freeze either cooked or uncooked portions. For uncooked: shape loaf, wrap, and freeze. For cooked: allow to cool fully, then wrap and freeze.
Reheating: For refrigerated cooked meatloaf, preheat oven to 350 °F (175 °C), cover the meatloaf with foil to retain moisture, and heat for about 15‑20 minutes (depending on thickness) until warmed through. For frozen cooked meatloaf, thaw in the refrigerator for 24 hours then reheat as above. If reheating from frozen, increase time accordingly.

FAQs

1. What ground‑beef fat ratio should I use?

Use a ground beef with enough fat to keep the meatloaf moist—about an 80/20 lean‑to‑fat ratio is recommended. Too lean and the meatloaf may turn out dry.

2. Can I use gluten‑free breadcrumbs or omit breadcrumbs entirely?

Yes — you can use gluten‑free breadcrumbs if needed. Omitting breadcrumbs entirely is possible, but they help bind the meatloaf and develop tender texture, so you may want to replace with an alternative like oats or crushed gluten‑free crackers.

3. Why is the glaze important?

The glaze helps lock in moisture at the surface and adds a sweet‑savory contrast that elevates the flavor. Without it, the top could dry out or be bland.

4. Can I bake this meatloaf on a baking sheet instead of a loaf pan?

Yes — you can shape the mixture into a loaf on a foil‑lined baking sheet. Just note that baking time may vary slightly and you’ll want to monitor doneness with a meat thermometer.

5. How do I check if the meatloaf is done?

Use a meat thermometer inserted into the center of the loaf. It should read at least 160 °F (about 71 °C) for it to be safely cooked.

6. Can I make this ahead of time?

Absolutely. You can prepare the meatloaf mixture, form the loaf, cover and refrigerate for a few hours before baking. You can also freeze the unbaked loaf for later baking.

7. Does over‑mixing the meat mixture matter?

Yes — over‑mixing can make the meatloaf dense and tough. Mix just until everything is combined.

8. What side dishes go well with this meatloaf?

Classic sides include mashed potatoes, steamed or roasted green beans, fresh garden salad, or creamed corn. The rich flavor of the meatloaf pairs nicely with lighter vegetables.

9. Can I use different meats, like turkey or chicken?

Yes, but if you use lean turkey or chicken you may need to add moisture (such as a splash of milk, a bit of olive oil or grated vegetables) because they have less natural fat than beef.

10. How do I slice the meatloaf cleanly?

After baking, allow the loaf to rest for 5‑10 minutes. This helps it settle and makes slicing cleaner and easier without falling apart.

Conclusion

This meatloaf recipe is a dependable, comforting meal that brings together flavor, ease, and satisfaction. Whether you’re making dinner for your family or prepping ahead for the week, the sweet glaze and tender loaf make it a standout. Pair it with your favorite sides, and enjoy a classic dish done right.

Classic Meatloaf Recipe