The concept of meatloaf kind of makes me raise an eyebrow because, well, it’s a loaf of meat. But when it’s executed well it’s just so good. Meatloaf is so filling, so cozy, and so delicious that I look forward to eating the leftovers over the next few days (hello meatloaf sandwich, I’m looking at you). This Homemade Meatloaf recipe is the traditional meatloaf that we all know and love—tender, juicy, full of flavor, and with the perfectly tangy tomato glaze on top. It’s so perfect when paired with mashed potatoes and green beans. Like a plate of pure comfort!
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Ingredients for Meatloaf
This homemade meatloaf recipe is super simple, yet incredibly good. Here are the ingredients you’ll need:
- Ground Beef: Ground beef is the base for this recipe and we suggest using 85/15 (15% fat) ground beef. The fat gives flavor and keeps the meatloaf moist.
- Onion: Onions add a wonderfully subtle savory flavor to the meatloaf.
- Breadcrumbs: Breadcrumbs soak up moisture from the ground beef, milk, and eggs as the meatloaf bakes, keeping the loaf super tender and moist.
- Milk: Milk adds moisture and flavor to the meatloaf.
- Egg: Egg acts as a binder for the meatloaf so it doesn’t fall apart when sliced, plus it adds flavor, moisture, and richness.
- Seasoning: This meatloaf is seasoned simply with Italian seasoning, garlic powder, salt, and pepper. It’s just enough seasoning to add flavor without overpowering the natural beef flavor.
- Worcestershire Sauce: Worcestershire sauce is used in both the meatloaf and the glaze. It offers a deliciously savory umami flavor with just a hint of sweetness.
- Ketchup: Ketchup is the base for the sweet and tangy glaze that goes on top of the meatloaf.
- Brown Sugar: Brown sugar helps balance the ketchup’s acidity and gives the glaze its beautifully glossy finish.
- Yellow Mustard: Mustard adds depth and savory flavor to the glaze.
The Secret to Good Meatloaf
Milk. The secret to good meatloaf is milk. It sounds weird, but it makes a HUGE difference. Milk hydrates the breadcrumbs that are used as a binder in meatloaf, which keeps the loaf super moist and tender.
During the testing phase for this recipe, I made one without the milk just to see if really made a difference and I’m here to say that the difference was ENORMOUS. The meatloaf without milk was dense, a little tough, and notably drier than the meatloaf made with milk. So don’t skip it! P.S. I’m sure that non-dairy milk would have the same effect.
Loaf Pan or Baking Sheet?
There are two camps when it comes to meatloaf: baking in a loaf pan or on a baking sheet. I’m team baking sheet, but I think ultimately it’s going to boil down to personal preference. I find that loaf pans don’t allow for quite enough evaporation so the bottom can get a little soupy. Baking sheets allow for a little more evaporation, leaving the meatloaf perfectly juicy and flavorful.
But if shaping is difficult for you or you want those perfect square edges, you might prefer a loaf pan.
How to Keep Meatloaf from Falling Apart
There are a couple of tricks to making a meatloaf that holds together in nice slices. Here are a few tips:
- Use a recipe that has the right amount of binders (egg and breadcrumbs). This is essentially the glue that holds the meat together.
- Use ground beef with a finer grind, or that has been double ground. Really coarse ground beef won’t mix as thoroughly with the binders and may crumble when sliced.
- Mince the onion as finely as possible. Large chunks of onion will prevent the loaf from holding together as well.
What to Serve with Meatloaf
My favorite pairing for meatloaf is what I have pictured here, Mashed Potatoes and Steamed Green Beans. It’s so simple, classic, and balanced with the meatloaf and its tangy glaze. But here are some other good side dishes for meatloaf:
Classic Meatloaf
Servings 10 slicesIngredients
Meatloaf
- 1 large egg ($0.21)
- 1/3 cup milk ($0.14)
- 1 tsp Worcestershire sauce ($0.02)
- 1/2 cup plain breadcrumbs ($0.32)
- 1 tsp Italian seasoning ($0.10)
- 1/2 tsp garlic powder ($0.05)
- 1 tsp salt ($0.02)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 1/2 cup minced onion ($0.14)
- 1.5 lbs. ground beef (85/15) ($8.03)
Glaze
- 1/2 cup ketchup ($0.40)
- 1 Tbsp brown sugar ($0.02)
- 1 Tbsp Worcestershire sauce ($0.06)
- 1 tsp yellow mustard ($0.03)
Instructions
- Preheat the oven to 350ºF. In a small bowl whisk together the egg, milk, and Worcestershire sauce. In a separate small bowl, stir together the breadcrumbs, Italian seasoning, garlic powder, salt, and pepper. Mince the onion.
- Add the ground beef, egg mixture, breadcrumb mixture, and minced onion to a large bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing.
- Place the meatloaf mixture on a rimmed baking dish and shape it into a loaf that is approximately 4-inches wide, 8-inches long, and 2-inches tall.
- In a separate small bowl, stir together the glaze ingredients (ketchup, brown sugar, Worcestershire sauce, and mustard). Spread the glaze evenly over the top and sides of the meatloaf.
- Bake the meatloaf for 50-55 minutes, or until the internal temperature reaches 165ºF. Allow the meatloaf to rest for 5-10 minutes after baking, then slice and serve.
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Nutrition
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How to Make Classic Meatloaf – Step by Step Photos
Preheat the oven to 350ºF. Start by pre-mixing some of the ingredients for the meatloaf so there will be less mixing required for the meat (overmixing the meat can make meatloaf tough). In a small bowl, whisk together ⅓ cup milk, one large egg, and 1 teaspoon Worcestershire sauce. In a separate bowl, stir together ½ cup breadcrumbs, ½ teaspoon garlic powder, 1 teaspoon Italian seasoning, ¼ tsp freshly cracked pepper, and 1 teaspoon salt.
Mince about a ½ cup onion. Make sure to chop or mince the onion as finely as possible. Chunky onion can make the meatloaf fall apart more easily.
Add the milk mixture, breadcrumb mixture, and minced onion to 1.5 lbs. ground beef (85/15). Mix with your hands until everything is evenly combined. Avoid overmixing.
Place the meatloaf mixture on a rimmed baking sheet or baking dish and shape it into a loaf that is approximately 8″ long, 4″ wide, and 2″ tall.
Next, combine the ingredients for the glaze. Stir together ½ cup ketchup, 1 tablespoon brown sugar, 1 teaspoon yellow mustard, and 1 tablespoon Worcestershire sauce.
Spread the glaze over the top and sides of the meatloaf.
Bake the meatloaf in the preheated 350ºF oven for 50-55 minutes, or until the internal temperature reaches 165ºF. Let the meatloaf rest for about 10 minutes before slicing and serving.
Thank you! This recipe was delicious!! My hubby even went back for seconds! 😊
I have been making meatloaf since the mid 50’s. No recipe, just throw in what you got.
Today I had a great meatloaf! Will always follow your recipe exactly.
Thank you so much.
I have been making meatloaf for years but decided to try yours yesterday. Omg! I’m never looking back!!!
It was moist, juicy and I got so many compliments at a friend’s giving for my son. I added the milk so not sure if that did the trick but best meatloaf I made by far!
Thank you
First time making meatloaf & it turned out delicious! Easy to follow recipe, thank you for sharing!
I like baking my meatloaf in muffin tins. As a single person a loaf is too much at once. The mini meatloafs freeze well and are quickly reheated for work or at home 😊
The best meat loaf recipe ever! The only thing different I did ,was I switched out steak sauce for the Westchester sauce.
I’ve been cooking meatloaf for years. I just used this recipe as a refresher to remember the ingredients. I used white bread cut up instead of the breadcrumbs. I used way more brown sugar as I love it sweet and used a horseradish mustard instead of the yellow. Used the same seasonings plus Morton’s Seasoned Salt for the ground beef. A good meatloaf recipe to follow regardless of my comments. Thank you-
This recipe has quickly become my families favorite meatloaf recipe! Tysm
absolutely fabulous we loved it, thank you!
How could I make this into a freezer meal?
I would probably bake it, then freeze it in slices!
family loves your meatloaf thank you
Would dijon mustard work instead of regular?
That should be okay!
If I substitute the beef with turkey, are there any other adjustments I should make in the recipe? Please let me know. Thank you!
Other readers have swapped for ground turkey with no problems! I would just try to get a ground turkey with dark meat and a higher fat content if possible to keep it from being too dry.
1st time making meatloaf and it was excellent!! Adding brown sugar to the glaze gives it a slight sweetness. If you don’t like sweet then use less or none. Very good recipe. Thanks so much! Will be making it often!