Imagine slicing into a perfectly baked loaf of savory goodness—juicy, tender, and bursting with flavor. Each bite is a comforting blend of seasoned ground meat, aromatic herbs, and a sweet-tangy glaze that caramelizes to perfection in the oven. The smell alone will make your kitchen feel like home. That’s the magic of a classic Meatloaf: hearty, nostalgic, and oh-so-satisfying.
Growing up, meatloaf was the ultimate family dinner in my house. It wasn’t fancy, but it was always special—a dish that brought everyone to the table. My mom’s version was simple yet packed with flavor, and over the years, I’ve perfected my own take on this timeless classic. This recipe combines the best of tradition with a few modern tweaks for maximum juiciness and taste.
Whether you’re planning a cozy weeknight dinner, a Sunday family meal, or just craving some old-fashioned comfort food, this meatloaf recipe will hit the spot. It’s easy, affordable, and guaranteed to become a staple in your kitchen.
Why You’ll Love This Recipe
- Juicy and tender every time—no dry meatloaf here!
- A sweet and tangy glaze that takes it over the top.
- Simple ingredients you probably already have.
- Perfect for meal prep—leftovers taste amazing.
- A true comfort food classic that never goes out of style.
Ingredients Breakdown
- Ground Meat: Use 2 lbs (900 g) of ground beef with 80/20 fat content for the juiciest meatloaf. Leaner beef (90/10) works too but may be slightly drier—add an extra splash of milk if needed.
- Breadcrumbs: Helps bind the meatloaf and keep it moist. Panko or regular breadcrumbs work well.
- Milk: Soaks into the breadcrumbs to create a tender texture.
- Eggs: Essential for binding everything together.
- Onion & Garlic: Freshly sautéed for depth of flavor.
- Seasonings: Salt, pepper, dried thyme, and a touch of smoked paprika for a subtle kick.
- Ketchup & Worcestershire Sauce: Adds moisture and umami to the meat mixture.
- Glaze: A mix of ketchup, brown sugar, and a splash of vinegar for that signature sweet-tangy finish.
Kitchen Tools Needed
- Large mixing bowl
- Loaf pan or baking sheet
- Small saucepan (for the glaze)
- Measuring cups and spoons
- Sharp knife and cutting board
- USA Pan standard commercial gauge folded loaf pan is ideal for quick breads, yeast breads, pound cakes or even meat loaf…
- Unique corrugated surface design strengthens pan and facilitates air circulation for evenly baked goods and quick releas…
- Pans are finished with USA Pan’s proprietary silicone non-stick coating which allows for easy release and quick clean up
How to Make Classic Meatloaf
- Preheat the oven to 375°F (190°C).
- Prepare the breadcrumb mixture: In a bowl, combine breadcrumbs and milk. Let it soak for 5 minutes.
- Sauté aromatics: Cook diced onion and minced garlic in a little butter until soft and fragrant.
- Mix the meatloaf: In a large bowl, combine ground meat, soaked breadcrumbs, sautéed onion mixture, eggs, ketchup, Worcestershire sauce, and seasonings. Mix gently—don’t overwork the meat.
- Shape and bake: Form the mixture into a loaf shape and place it in a loaf pan or on a lined baking sheet.
- Make the glaze: In a small bowl, mix ketchup, brown sugar, and vinegar. Spread half over the meatloaf before baking.
- Bake: Cook for 45 minutes, then spread the remaining glaze on top. Bake for another 15 minutes, or until the internal temperature reaches 160°F (71°C).
- Rest and serve: Let the meatloaf rest for 10 minutes before slicing. Serve with mashed potatoes and green beans for the ultimate comfort meal.
Pro Tips for Success
- Don’t overmix the meat—it can make the loaf dense.
- Use a meat thermometer to avoid overcooking.
- Let it rest before slicing to keep the juices in.
- For extra flavor, add a splash of beef broth to the meat mixture.
Variations and Dietary Swaps
- Gluten-Free: Use gluten-free breadcrumbs or crushed gluten-free crackers.
- Low-Carb: Swap breadcrumbs for almond flour.
- Spicy Kick: Add a teaspoon of chili flakes or hot sauce to the glaze.
- Cheesy Twist: Mix in shredded cheddar or mozzarella for a gooey surprise.
Serving Suggestions
- Classic sides: Mashed potatoes, roasted veggies, or buttered corn.
- Make it a sandwich: Leftover meatloaf slices on toasted bread with extra glaze.
- Pair with a crisp salad for a lighter touch.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat in the oven at 325°F (165°C) until warmed through, or microwave in short bursts.
Frequently Asked Questions
I hope you love this classic Meatloaf recipe as much as I do! It’s a dish that brings comfort and nostalgia to every bite. Try it out and let me know how it turns out—don’t forget to share your photos and tag me for a feature!
Classic Meatloaf Recipe with Tangy Glaze
Ingredients
- 2 lb 900 g ground beef
- 1 cup breadcrumbs
- ½ cup milk
- 1 medium onion finely diced
- 2 cloves garlic minced
- 2 large eggs
- ¼ cup ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ½ tsp smoked paprika
Glaze:
- ½ cup ketchup
- 2 tbsp brown sugar
- 1 tsp apple cider vinegar
Instructions
- Preheat oven to 375°F (190°C).
- Soak breadcrumbs in milk for 5 minutes.
- Sauté onion and garlic until soft.
- In a large bowl, combine meats, soaked breadcrumbs, onion mixture, eggs, ketchup, Worcestershire, and seasonings. Mix gently.
- Shape into a loaf and place in a loaf pan or on a lined baking sheet.
- Mix glaze ingredients; spread half over the loaf.
- Bake 45 minutes, add remaining glaze, and bake 15 more minutes (internal temp: 160°F / 71°C).
- Rest 10 minutes before slicing.
Notes
- Don’t overmix the meat for a tender loaf.
- Use a meat thermometer for perfect doneness.
- Leftovers make amazing sandwiches!