Classic Meatloaf Recipe: My Mom's Homestyle Comfort Dish (Print Version)
My Classic Meatloaf Recipe brings back family memories. Tender, flavorful, and so easy to make for a truly comforting meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 65 Minutes minutes
Total Time: 80 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat-based
# Ingredients:
→ Main Ingredients
01 -
1.5 lbs ground beef (80/20 blend)
02 -
1 large egg
03 -
1/4 cup milk
04 -
1/2 cup plain breadcrumbs (panko preferred)
05 -
1/2 medium yellow onion, finely diced
06 -
2 cloves garlic, minced
→ Flavor Boosters & Seasonings
07 -
2 tbsp ketchup
08 -
1 tbsp Worcestershire sauce
09 -
1 tsp Dijon mustard
10 -
1 tsp salt
11 -
1/2 tsp black pepper
12 -
1/2 tsp dried thyme
→ Classic Glaze Ingredients
13 -
1/2 cup ketchup
14 -
2 tbsp light brown sugar
15 -
1 tbsp apple cider vinegar
→ Optional Extras
16 -
Pinch of smoked paprika for glaze
17 -
A few sprigs of fresh parsley, chopped, for garnish
# Instructions:
01 -
First things first, get your oven ready to 350°F (175°C). While it's heating, finely dice that onion and mince the garlic. This is where I sometimes get teary-eyed, but it's so worth it for the flavor. I usually sauté them for a few minutes in a little olive oil before adding them to the meat mixture; it softens them up and takes away that raw onion bite, making for a smoother texture in your Classic Meatloaf Recipe.
02 -
Grab a really big bowl – seriously, you'll need room to mix. In it, combine the ground beef, eggs, milk, and breadcrumbs. Now add your sautéed onion and garlic, plus the ketchup, Worcestershire, Dijon, salt, pepper, and thyme. This is the messy part! I always use my hands, squishing everything together until it's just combined. Don't overmix, though; that's how you get a tough meatloaf. I learned that the hard way, trust me, a rubbery meatloaf is no fun.
03 -
Once everything is mixed, gently shape the mixture into a loaf on a baking sheet lined with parchment paper, or press it into a loaf pan. If I'm feeling fancy, I'll free-form it on a sheet pan for more crispy edges, but a loaf pan works beautifully for a more traditional shape. It should look like a nice, plump loaf. This is where you start to really smell all those savory notes coming together, it's honestly delicious even before it bakes!
04 -
In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze. This is what gives your Classic Meatloaf Recipe that irresistible shiny, tangy-sweet top. I've tried adding a pinch of smoked paprika here before, and it was a fun little twist!
05 -
Pop your meatloaf into the preheated oven and bake for 45 minutes. After that time, pull it out and generously brush about half of your amazing glaze all over the top. The kitchen will start smelling absolutely incredible at this point; it’s one of my favorite parts of making this dish. Don't worry if it looks a little messy, it'll all bake down beautifully.
06 -
Return the meatloaf to the oven and continue baking for another 15-20 minutes, or until an internal temperature reaches 160°F (71°C). Once it's done, take it out and brush with the remaining glaze. Here's a critical step: let it rest for at least 10-15 minutes before slicing! This allows the juices to redistribute, ensuring a tender, moist Classic Meatloaf Recipe every time. I used to skip this, and the slices would just fall apart, oops!
# Notes:
01 -
Don't overmix the meat; it makes it tough.
02 -
Always let the meatloaf rest for 10-15 minutes after baking for juicier slices.
03 -
Sautéing the onions first makes a huge difference in texture and flavor.
04 -
Adding a tiny bit of smoked paprika to the glaze gives it a lovely, subtle depth.
# Equipment Needed:
01 -
Large mixing bowl
02 -
baking sheet or loaf pan
03 -
parchment paper
04 -
small bowl
05 -
whisk
06 -
meat thermometer
# Nutrition (Per Serving):
Calories: 350-400
Total Fat: 20-25g
Total Carbohydrate: 20-25g
Protein: 30-35g