Homestyle Classic Meatloaf: Just Like Mom Made (Print Version)
Recreate the comforting taste of homestyle classic meatloaf. This recipe brings back childhood memories with simple ingredients and a savory glaze.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 60-70 Minutes minutes
Total Time: 80 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Comfort Food, Hearty
# Ingredients:
→ Base Ingredients
01 -
1.5 lbs Ground Beef (80/20 blend)
02 -
2 Large Eggs
03 -
3/4 cup Plain Breadcrumbs
04 -
1/2 cup Milk (whole or 2%)
05 -
1/2 Yellow Onion, finely diced
06 -
3 cloves Garlic, minced
→ Flavor Boosters
07 -
2 tbsp Worcestershire Sauce
08 -
2 tbsp Ketchup (for the mix)
09 -
1 tsp Dijon Mustard
10 -
1 tsp Dried Oregano
11 -
1 tsp Salt
12 -
1/2 tsp Freshly Ground Black Pepper
→ Glaze Goodness
13 -
1/2 cup Ketchup
14 -
2 tbsp Brown Sugar
15 -
1 tbsp Apple Cider Vinegar
→ Optional Mix-Ins
16 -
1/4 cup finely diced bell pepper
# Instructions:
01 -
First things first, get that oven preheating to 350°F (175°C). While it warms up, finely dice your onion and mince your garlic. I find this step oddly therapeutic, getting all those little bits ready. Sometimes I get a little teary from the onions, but it's worth it for the flavor, honestly! Grab a large mixing bowl; we're about to get our hands dirty.
02 -
In that big bowl, whisk together your eggs, milk, Worcestershire sauce, ketchup, and Dijon mustard. Give it a good whisk until it's all combined. This is where the magic starts to happen, creating a flavorful liquid base that will infuse into the meat. I used to just dump everything in, but mixing the liquids first really helps distribute the flavors evenly, I learned that the hard way after a few unevenly seasoned loaves.
03 -
Now, add your breadcrumbs, diced onion, minced garlic, oregano, salt, and pepper to the wet mixture. Stir it all up until the breadcrumbs are moistened. You want it to look like a thick, savory paste. This step is important for allowing the breadcrumbs to absorb some moisture before the meat goes in, which helps prevent a dry loaf later. Don't rush it!
04 -
Alright, time for the main event! Add the ground beef to the bowl. Now, this is crucial: use your hands! Gently mix everything together until just combined. Overmixing is the enemy of a tender meatloaf; it makes it tough and dense. I always remind myself to stop as soon as it comes together, resisting the urge to keep squishing. It's a messy step, but oh-so-satisfying. My hands always smell like garlic for hours, but hey, that's a home cook's badge of honor!
05 -
Transfer the meat mixture to a baking dish or a foil-lined baking sheet. Shape it into a loaf, about 9x5 inches and 2-3 inches high. Don't press it too tightly; a slightly looser shape helps it cook more evenly. I usually just free-form it on a sheet pan because I like the crispy edges it gets. Sometimes it's a bit lopsided, but that's part of its charm, right?
06 -
In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze. Spread about half of this glorious glaze over the top of your meatloaf. Pop it into the preheated oven for 45 minutes. After that, pull it out, spread the remaining glaze over the top, and bake for another 15-25 minutes, or until it reaches an internal temperature of 160°F (71°C) and the glaze is beautifully caramelized. Let it rest! This is key for juicy results.