This classic meatloaf recipe is a timeless American favorite. It’s hearty, flavorful, and incredibly comforting—just the kind of dinner I love turning to when I want something satisfying and nostalgic. It’s made with simple pantry staples, and the sweet and tangy glaze on top is what takes it to the next level.
Why You’ll Love This Recipe
I love how easy and dependable this recipe is. It uses basic ingredients I always have on hand, and it delivers that familiar, home-cooked taste that reminds me of Sunday dinners. It’s juicy, well-seasoned, and holds together perfectly. Plus, the leftovers make fantastic sandwiches the next day.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 pounds ground beef (80/20 for the best balance of flavor and fat)
1 cup breadcrumbs (plain or Italian-style)
1/2 cup whole milk
2 large eggs
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
1/4 cup ketchup
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon dried thyme (optional)
1/4 teaspoon paprika
For the glaze:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
directions
I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or foil for easy cleanup.
In a large mixing bowl, I combine the breadcrumbs and milk, letting them soak for a few minutes until soft.
I add in the ground beef, eggs, onion, garlic, Worcestershire sauce, ketchup, salt, pepper, thyme, and paprika. I mix everything gently with my hands or a spoon until just combined—overmixing can make it tough.
I shape the mixture into a loaf on the prepared baking sheet, about 8 inches long and 4 inches wide.
In a small bowl, I whisk together the ketchup, brown sugar, mustard, and vinegar to make the glaze. I spoon half of the glaze over the meatloaf before baking.
I bake the meatloaf for 45 minutes, then remove it from the oven and spread the remaining glaze over the top.
I return it to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C).
Once it’s done, I let it rest for 10 minutes before slicing. This helps the juices redistribute.
Servings and timing
This meatloaf serves 6 to 8 people. From start to finish, it takes about 1 hour and 30 minutes total:
Prep time: 15 minutes
Cook time: 1 hour to 1 hour 5 minutes
Rest time: 10 minutes
Variations
I sometimes swap ground beef with a mix of beef and pork for a richer flavor.
For a low-carb version, I replace breadcrumbs with crushed pork rinds or almond flour.
I’ve also used BBQ sauce in the glaze for a smokier finish.
For extra moisture, I occasionally mix in a few tablespoons of sour cream or grated zucchini.
storage/reheating
I store leftover meatloaf in an airtight container in the fridge for up to 4 days. To reheat, I slice it and warm it in the oven at 350°F (175°C) for about 15-20 minutes, covered with foil to keep it moist. If I’m in a hurry, I microwave individual slices for 1-2 minutes.
FAQs
How do I keep meatloaf from falling apart?
I make sure to use the right ratio of meat to binder (breadcrumbs and eggs). Also, I avoid overmixing, which can affect texture and structure.
Can I make this ahead of time?
Yes, I often prepare the meatloaf mixture a day ahead and refrigerate it. I just bake it when I’m ready to serve.
What kind of beef is best for meatloaf?
I use 80/20 ground beef. It has enough fat to keep the loaf juicy without being greasy.
Can I freeze meatloaf?
Absolutely. I freeze cooked or uncooked meatloaf wrapped tightly in foil and placed in a freezer-safe bag. It keeps well for up to 3 months. I thaw it in the fridge overnight before baking or reheating.
Why is my meatloaf dry?
Dry meatloaf usually comes from using lean meat, skipping the soak on breadcrumbs, or overbaking. I recommend checking the internal temperature and pulling it at 160°F.
Conclusion
This classic meatloaf is one of those go-to recipes I always come back to. It’s cozy, familiar, and incredibly satisfying. Whether I’m serving it fresh out of the oven or enjoying leftovers the next day, it never fails to hit the spot.
A classic American meatloaf recipe made with ground beef, breadcrumbs, and a sweet and tangy glaze. Juicy, flavorful, and perfect for a comforting dinner.
Ingredients
2 pounds ground beef (80/20)
1 cup breadcrumbs (plain or Italian-style)
1/2 cup whole milk
2 large eggs
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
1/4 cup ketchup
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon dried thyme (optional)
1/4 teaspoon paprika
For the glaze:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or foil.
In a large mixing bowl, combine breadcrumbs and milk. Let sit until soaked and soft.
Add ground beef, eggs, onion, garlic, Worcestershire sauce, ketchup, salt, pepper, thyme, and paprika. Mix gently until just combined.
Shape the mixture into a loaf on the prepared baking sheet (approx. 8×4 inches).
In a small bowl, whisk together ketchup, brown sugar, Dijon mustard, and apple cider vinegar for the glaze.
Spoon half the glaze over the meatloaf before baking.
Bake for 45 minutes, then spread remaining glaze on top.
Return to oven and bake for another 15-20 minutes, or until internal temperature reaches 160°F (71°C).
Let meatloaf rest for 10 minutes before slicing.
Notes
Use 80/20 ground beef for the best moisture and flavor balance.
Don’t overmix the meat mixture to avoid toughness.
Leftovers make excellent sandwiches the next day.
Try using BBQ sauce instead of ketchup in the glaze for a smokier flavor.
