Classic Meatloaf Recipe

It might sound strange, but every time I smell chopped onion browning softly in a warm pan, I think of my grandfather’s kitchen – the way the walls would sort of hold the smell of Worcestershire sauce and bread crust – how he talked while cooking, always with one hand on the counter and the other stirring something quietly important. This classic homemade meatloaf? It brings that feeling right back… steaming on a chilly evening, with a slick of sweet ketchup glaze glistening just slightly in the low kitchen light. You cut into it and the warmth just spills out. Soft but structured. Savory and just a touch nostalgic.

Why You’ll Crave It

• Has the most balanced, savory flavor – just enough richness, never greasy
• Tender and juicy interior with that essential crispy-meets-glazed top layer
• Makes the kind of leftovers that are somehow even better the next day (meatloaf sandwich, hello)
• The method is forgiving – you don’t have to be perfect to get something wonderful
• Comforting, no-fuss dinner that satisfies without trying too hard

The first time I made this meatloaf for my partner, we ended up standing at the counter just slicing “one more bite” until most of it was mysteriously gone.

What You’ll Need

• Ground beef: 2 pounds – I like using 80/20 for that tender texture and full flavor
• Breadcrumbs: 1 cup – plain or homemade, lightly packed for best results
• Eggs: 2 large, room temperature if you can remember, helps bind things smoothly
• Onion: 1 medium, finely chopped – it melts into the meat while lending sweetness
• Garlic: 2 cloves, minced – not overpowering, just grounding and fragrant
• Ketchup: ½ cup – half goes in the mix, the rest for that glossy topping
• Worcestershire sauce: 1 tablespoon – don’t skip this, it adds depth you can feel
• Salt: 1 teaspoon, give or take – I taste a pinch in the raw mix with care (a little risky but… I can’t help it)
• Black pepper: about ½ teaspoon, freshly ground makes all the difference here
• Milk: ½ cup cold whole milk – softens the breadcrumb, keeps things moist
• Parsley: ¼ cup chopped fresh – optional, but adds a touch of color and brightness

Easy How-To

Mix gently

Get a big bowl. Combine the ground beef, milk-soaked breadcrumbs, eggs, onion, garlic, half the ketchup, Worcestershire sauce, salt, pepper, and parsley. I use my hands, slowly folding from the outside in like I’m coaxing it together. Don’t overwork it – really, try to be gentle. It’ll stay tender that way.

Shape the loaf

Transfer the meat mixture onto a baking sheet lined with parchment or foil (cleaner cleanup too). Shape it into an oval-ish loaf – not too tall or it won’t cook evenly. I like it about 2 inches high so it stays juicy but doesn’t take forever in the oven.

Add the glaze

Spread the rest of the ketchup over the top like frosting. It’ll caramelize and turn into this beautiful, sticky-sweet crust. You could mix a little brown sugar into the ketchup if you want… I sometimes do if I’m in a sweeter mood.

Bake and wait

Slide it into a 350°F oven and let it go for about 1 hour – sometimes a little more, depending on the shape and your oven’s mood. You’re aiming for internal temp of 160°F. And oh, it’ll smell like Sunday.

Rest before slicing

This matters more than you think – let it sit for 10-15 minutes. That wait gives the juices time to settle so each slice holds together without falling apart or drying out. I usually set the table during this bit (or nibble something while staring at it).

Good to Know

• Stirring with your hands is messy but oddly satisfying – and really does make a difference
• If you shape the loaf too high, the center might stay pink while the edges brown too much – go for wide and low-ish
• Leftovers make an excellent breakfast – cold slice + fried egg + toast = unexpectedly perfect

Serving Ideas

• Serve with buttery mashed potatoes (or better yet, garlic mashed!), green beans, and a dollop more ketchup on the side
• Slice thick and layer onto sourdough with sharp mustard and pickles for the world’s coziest sandwich
• Plate it with simple roasted carrots and a drizzle of gravy if you’re feeling fancy-ish on a Tuesday

Top Tricks

• Let the breadcrumbs soak in milk for 5 minutes before mixing – it keeps the meatloaf from drying out (and it really does help)
• Using a meat thermometer takes out the guesswork – internal temp should hit 160°F right at the center

Frequently Asked Questions

Can I use different types of meat in this meatloaf?

Yes – ground turkey or a beef/pork or beef/veal mix will work beautifully. Just keep an eye on the moisture level. Turkey especially needs a bit more care to stay tender.

What if I don’t have breadcrumbs?

No problem. You can use crushed saltines, oats, or even cooked rice in a pinch. Each will change the texture a little, but it’ll still be good.

Can I prep it in advance?

Absolutely. Mix and shape the loaf, then cover and refrigerate up to 24 hours before baking. Just give it a few extra minutes in the oven if it’s going in cold.

Why is my meatloaf crumbly?

It could be under-mixed, or maybe too lean a meat. Or, not enough binder (egg or breadcrumb). Next time, add a splash more milk and a full egg if the mixture feels loose.

Can I freeze it?

Yes, either raw (already shaped) or fully baked. Wrap tightly and freeze up to 2 months. I like slicing before freezing so I can thaw only what I need.