Why You’ll Love Classic Meatloaf Recipe
This meatloaf is a comforting family favorite that’s easy to put together with pantry staples. It stays juicy thanks to the glaze and balanced seasonings, and it makes plenty to serve with mashed potatoes, veggies, or in leftover sandwiches the next day.
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 bread crumbs
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
1/2 teaspoon seasoning salt
1 teaspoon garlic powder
1/2 + 1/4 cup ketchup, divided
1/4 cup brown sugar
2 teaspoons mustard
Directions
Preheat your oven to 350°F (175°C) and prepare a 9×5 loaf pan with nonstick spray.
In a large bowl, combine the ground beef, minced onion, eggs, bread crumbs, Worcestershire sauce, pepper, seasoning salt, garlic powder, and 1/2 cup of the ketchup. Mix gently with your hands until just combined — avoid overmixing to keep the meatloaf tender.
Transfer the mixture to the prepared loaf pan and shape it evenly.
In a small bowl, mix the remaining 1/4 cup ketchup with the brown sugar and mustard. Spread this glaze evenly over the top of the meatloaf.
Bake for about 1 hour and 15–30 minutes, or until cooked through (internal temperature should reach 160°F / 71°C).
Let the meatloaf rest for several minutes before slicing and serving.
Servings and timing
Makes 8 servings
Prep time: ~10 minutes
Cook time: ~1 hour 30 minutes
Total time: ~1 hour 40 minutes
Variations
Mini meatloaf version – Divide the mixture into a muffin tin and bake for about 30 minutes for individual portions.
Different glaze – Replace the ketchup glaze with BBQ sauce mixed with a bit of brown sugar for a smoky twist.
Add herbs – Mix in dried herbs like thyme or parsley for extra flavor.
Cheesy meatloaf – Stir in a handful of shredded cheese into the meat mixture before baking.
Storage/Reheating
Refrigerator: Store leftover sliced meatloaf in an airtight container for up to 3–4 days.
Freezer: Wrap cooled slices or an unbaked loaf tightly and freeze for up to 3 months. Thaw in the refrigerator before reheating or baking.
Reheating: Warm slices in a 350°F (175°C) oven for about 10 minutes, or microwave in short intervals until hot.
FAQs
What kind of ground beef is best for meatloaf?
Using lean but not too lean ground beef (like 80/20) helps keep the meatloaf flavorful and moist without excess fat pooling in the pan.
Why shouldn’t I overmix the meatloaf ingredients?
Overmixing can make the meatloaf dense and tough. Mix just until combined for a tender texture.
Can I make meatloaf without a loaf pan?
Yes — shape the mixture by hand and bake on a lined baking sheet if you don’t have a loaf pan.
What temperature should meatloaf be cooked to?
Meatloaf should reach an internal temperature of 160°F (71°C) to be safely cooked.
Can I prepare the meatloaf ahead of time?
Yes — assemble the meatloaf and refrigerate, covered, for a few hours before baking.
How do I keep meatloaf from drying out?
The glaze and a good balance of fat and moisture in the mix help keep it juicy. Avoid overbaking and overmixing.
What sides go well with meatloaf?
Mashed potatoes, roasted vegetables, or a fresh salad make great accompaniments.
Can I use other meats besides beef?
Yes — ground pork or a mix of beef and pork can add flavor and tenderness.
How long will leftovers last in the freezer?
Leftover meatloaf can be frozen for up to 3 months when properly wrapped.
Is meatloaf good cold?
Yes, cold meatloaf slices are often great in sandwiches or served with a slice of cheese.
Conclusion
This classic meatloaf recipe is a timeless comfort food staple that’s satisfying, simple to prepare, and versatile. With a rich glaze and juicy interior, it’s perfect for weeknight dinners or feeding a crowd, and leftovers provide tasty second meals as well.
