I like making this classic meatloaf because it’s simple, comforting, and packed with rich, savory flavor. It comes out juicy on the inside with a slightly caramelized glaze on top, making it perfect for a satisfying homemade meal.
Why You’ll Love This Recipe
I love how easy this recipe is to put together with basic ingredients I usually already have at home. It’s a great make-ahead dish, and I can serve it with many sides like mashed potatoes or vegetables. I also enjoy how customizable it is, letting me adjust flavors and ingredients to match what I’m craving.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb (450 g) ground beef 1/2 cup (120 ml) milk 1 cup (100 g) breadcrumbs 1 small onion, finely chopped 2 cloves garlic, minced 1 large egg 1/3 cup (80 ml) ketchup 2 tablespoons (30 ml) Worcestershire sauce 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon dried oregano 1 teaspoon paprika
For the glaze: 1/3 cup (80 ml) ketchup 2 tablespoons (30 ml) brown sugar 1 tablespoon (15 ml) mustard
directions
I start by preheating the oven to 180°C (350°F) and lightly greasing a baking dish or loaf pan.
In a large bowl, I combine the ground beef, milk, breadcrumbs, chopped onion, garlic, egg, ketchup, Worcestershire sauce, salt, pepper, oregano, and paprika. I mix everything gently until just combined, making sure not to overwork the meat.
I shape the mixture into a loaf and place it in the prepared pan.
In a small bowl, I mix together the ketchup, brown sugar, and mustard for the glaze, then spread it evenly over the top of the meatloaf.
I bake it in the oven for about 55–60 minutes, or until it’s fully cooked through. Once done, I let it rest for 10 minutes before slicing so it holds its shape better.
Servings and timing
I usually get about 4 to 6 servings from this recipe. Preparation time takes around 15 minutes, and cooking time is about 55 to 60 minutes, bringing the total time to roughly 1 hour and 15 minutes.
Variations
Adding chopped vegetables like bell peppers or carrots gives it more texture. If I want a spicier version, I mix in a bit of chili flakes or hot sauce. For a lighter option, I use ground turkey instead of beef.
storage/reheating
I store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. When I want to reheat it, I place slices in the oven at 160°C (320°F) until warmed through, or I use the microwave for a quicker option. If I freeze it, I wrap it tightly and keep it for up to 2 months.
FAQs
How do I keep my meatloaf from falling apart?
I make sure to include enough binding ingredients like egg and breadcrumbs, which help hold everything together.
Can I make this meatloaf ahead of time?
I often prepare the mixture ahead and store it in the fridge for up to a day before baking.
What can I use instead of breadcrumbs?
I sometimes use crushed crackers, oats, or even cooked rice as a substitute.
How do I know when the meatloaf is done?
I check that the internal temperature reaches 70°C (160°F) to ensure it’s fully cooked.
Can I freeze cooked meatloaf?
I let it cool completely, then wrap it tightly and freeze it for later use.
Conclusion
I enjoy making this meatloaf recipe because it’s reliable, flavorful, and perfect for any day of the week. It’s one of those dishes I keep coming back to whenever I want something hearty and comforting without too much effort.
A classic homemade meatloaf that is simple, comforting, and full of rich savory flavor, with a juicy interior and a slightly caramelized glaze on top.
Ingredients
1 lb (450 g) ground beef
1/2 cup (120 ml) milk
1 cup (100 g) breadcrumbs
1 small onion, finely chopped
2 cloves garlic, minced
1 large egg
1/3 cup (80 ml) ketchup
2 tablespoons (30 ml) Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon paprika
For the glaze: 1/3 cup (80 ml) ketchup
For the glaze: 2 tablespoons (30 ml) brown sugar
For the glaze: 1 tablespoon (15 ml) mustard
Instructions
Preheat the oven to 180°C (350°F) and lightly grease a baking dish or loaf pan.
In a large bowl, combine the ground beef, milk, breadcrumbs, chopped onion, garlic, egg, ketchup, Worcestershire sauce, salt, pepper, oregano, and paprika.
Mix gently until just combined, being careful not to overwork the meat.
Shape the mixture into a loaf and place it in the prepared pan.
In a small bowl, mix together the ketchup, brown sugar, and mustard for the glaze.
Spread the glaze evenly over the top of the meatloaf.
Bake for 55 to 60 minutes, or until fully cooked through and the internal temperature reaches 70°C (160°F).
Let the meatloaf rest for 10 minutes before slicing and serving.
Notes
Do not overmix the meat mixture, or the meatloaf can become dense.
Chopped vegetables like bell peppers or carrots can be added for more texture.
For a spicier version, add chili flakes or hot sauce.
Ground turkey can be used instead of beef for a lighter option.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze tightly wrapped meatloaf for up to 2 months.
Reheat in the oven at 160°C (320°F) until warmed through, or microwave individual slices.
