There’s something about a classic meatloaf recipe that just feels like home—like Sunday suppers with the family gathered around the table, or those crazy Tuesday nights when you realize, oops, you forgot to plan dinner. That’s when this meatloaf recipe swoops in to save the day. It’s straightforward, packed with flavor, and always a crowd-pleaser, whether you’re feeding kids or impressing guests. I’ve been making this version for years—ever since my mom scribbled it on a sticky note and said, “Trust me, you’ll want to keep this one.” And she was right. It’s become my go-to for comforting, no-fuss meals. Plus, it reheats like a dream, which means leftovers are just as good the next day—if there are any left at all. Check out more of my favorite dinner recipes if you’re in need of weeknight inspiration!
Why You’ll Love This Meatloaf Recipe
Oh, where do I even start? This meatloaf recipe is my kitchen superhero—it swoops in when I need something quick, comforting, and guaranteed to disappear from plates. Here’s why it’s become my forever favorite:
- Easy-peasy: Just mix, shape, glaze, and bake. No fancy techniques—even my 10-year-old can help make it!
- Kind to your wallet: Ground beef and pantry staples mean dinner doesn’t break the bank.
- Kid-approved magic: That sweet-tangy glaze? It’s like a secret handshake that gets picky eaters to clean their plates.
- Shape-shifter: Leftovers? Ha! But if you somehow have some, they make killer sandwiches or crumble into pasta sauce.
Honestly, it’s the recipe I scribble on notecards for new neighbors—that’s how much I believe in it. Comfort food at its simplest and best.
Ingredients for the Best Meatloaf Recipe
Okay, let’s talk ingredients—because the magic of this meatloaf recipe starts with what you toss into that mixing bowl. I’ve made this so many times I could probably do it in my sleep, but I still double-check my list every time. Here’s everything you’ll need, split into two easy groups:
For the Meatloaf
- 1 lb ground beef – I use 80/20 for the perfect balance of flavor and juiciness. Trust me, that little bit of fat makes all the difference!
- 1 large egg – Your binder that holds everything together like kitchen glue.
- 1/4 cup breadcrumbs – Plain or Italian both work great here—whatever’s in your pantry.
- 1/4 cup milk – The secret to keeping things moist. Whole milk’s my favorite, but any kind will do.
- 1 tbsp Worcestershire sauce – That umami kick you can’t quite place but would miss terribly if it wasn’t there.
- 1 tsp salt – Because bland meatloaf is a crime against comfort food.
- 1/2 tsp black pepper – Freshly ground if you’re feeling fancy.
- 1/2 tsp garlic powder – The lazy cook’s best friend (no chopping required!).
- 1/2 tsp onion powder – Same deal—all the flavor, zero tears.
For the Glaze
- 1/4 cup ketchup – The sweet base of our sticky topping.
- 1 tbsp brown sugar – For that caramelized crust we all fight over.
- 1 tbsp mustard – Yellow or Dijon, depending on how tangy you’re feeling.
See? Nothing weird or hard-to-find—just simple ingredients that come together to make something greater than the sum of their parts. Now let’s get mixing!
How to Make This Classic Meatloaf Recipe
Alright, let’s roll up our sleeves and make some meatloaf magic happen! I’ve made this recipe more times than I can count, and I’ve learned a few tricks along the way. Follow these steps, and you’ll have a juicy, flavorful meatloaf that’ll have everyone asking for seconds. Don’t forget to check out more about my kitchen adventures if you’re curious about my cooking journey!
Preparing the Meatloaf Mixture
First things first—dump all those beautiful ingredients into your biggest mixing bowl. I like to start with the ground beef, then crack the egg right on top. Here’s my golden rule: mix with your hands! It might feel a bit messy, but trust me, it’s the best way to get everything evenly combined without overworking the meat. You want it just blended—like when you stop seeing streaks of egg or breadcrumbs. Overmixing makes tough meatloaf, and nobody wants that. Pro tip: wet your hands slightly before shaping the loaf later—it keeps the mixture from sticking to you!
Making the Glaze
While your oven’s heating up, let’s whip up that irresistible glaze. Grab a small bowl and stir together the ketchup, brown sugar, and mustard until it’s smooth. No fancy tools needed—a fork works perfectly. The sugar should dissolve completely, leaving you with a glossy, spreadable sauce. I always sneak a taste here (quality control, obviously!). When spreading it over the shaped meatloaf, leave about a 1/2-inch border around the edges—this prevents the glaze from dripping down and burning during baking. That sweet, caramelized top is what makes this meatloaf legendary!
Now, pop that beauty in the oven and resist the urge to peek too often. About 10 minutes before it’s done, your kitchen will start smelling like heaven. When the timer goes off, here’s the hardest part—let it rest for a full 10 minutes before slicing. I know, I know, it’s torture, but this lets the juices redistribute so you get perfect, moist slices instead of crumbly chaos. Worth the wait, promise!
Tips for the Perfect Meatloaf Recipe
Okay, friends, let me spill my best meatloaf secrets—the little things that take this from good to “give me that last slice!” First off, always use a meat thermometer. I promise, eyeballing it doesn’t work here. You want that internal temp at 160°F—any higher, and you’re venturing into dry meatloaf territory. And please, please let it rest for 10 minutes after baking! I know it’s tempting to dive right in, but those minutes let the juices settle back in instead of running all over your cutting board.
For extra moisture, don’t skimp on the milk in your mix—that’s your insurance policy against dryness. And here’s my weird-but-works trick: line your loaf pan with parchment paper, but let some hang over the sides. When it’s done, you can just lift the whole meatloaf out instead of wrestling with a hot pan. Genius, right? Pro tip: leftovers make outrageous sandwiches—just sayin’.
Serving Suggestions for Your Meatloaf
Oh, the sides! That’s where the magic really happens—because let’s be honest, meatloaf is the star, but it needs a good supporting cast. My go-to? Creamy mashed potatoes, no question. They’re like a fluffy cloud for that savory slice to rest on. And don’t even get me started on pouring a little extra glaze over everything—pure heaven. For something green, I toss together steamed green beans with a squeeze of lemon, or if I’m feeling fancy, a crisp summer salad with tangy vinaigrette to cut through the richness. Leftovers? Pile them between two slices of buttered bread the next day—trust me, it’s a game-changer.
Storing and Reheating Your Meatloaf
Let’s talk leftovers—because if by some miracle you have any, you’ll want to keep them tasting just as good as day one! First rule: let your meatloaf cool completely before storing (no one likes a sweaty container). Wrap slices tightly in plastic or foil, or pop them in an airtight container—they’ll stay fresh in the fridge for 3-4 days. For longer storage, freeze individual slices on a baking sheet first, then transfer to freezer bags. They’ll keep for 2-3 months this way—perfect for those “I don’t feel like cooking” nights.
Now, reheating: my favorite trick is the oven (350°F for about 15 minutes, covered with foil to keep moisture in). But if you’re in a hurry? A quick zap in the microwave works too—just add a splash of water or broth to the plate to prevent dryness. And here’s a secret—cold meatloaf sandwiches straight from the fridge? Absolutely divine.
Nutritional Information for This Meatloaf Recipe
Alright, let’s talk numbers—because even comfort food deserves a little nutritional transparency! One hearty slice of this meatloaf (about a sixth of the loaf) packs in:
- 280 calories – just right for a satisfying meal.
- 22g protein – thanks to that trusty ground beef.
- 16g fat (6g saturated) – because flavor matters.
- 12g carbs – mostly from the breadcrumbs and that irresistible glaze.
- 1g fiber – hey, every bit counts!
Now, full disclosure: these values can wiggle a bit depending on your beef’s fat percentage or whether you use low-sodium ketchup. Brands vary, and so will your exact numbers—but honestly? This isn’t health food, it’s soul food. Enjoy every bite!
Frequently Asked Questions
I’ve gotten so many questions about this meatloaf recipe over the years—some so often I could answer them in my sleep! Here are the big ones that pop up again and again—straight from my kitchen to yours:
Can I use ground turkey instead of beef?
Absolutely! I do it all the time when I want a lighter version. Just know turkey’s leaner, so your meatloaf might be slightly drier—I combat this by adding an extra tablespoon of milk or a splash of olive oil to the mix. Same delicious flavor, just a tad healthier!
How do I prevent my meatloaf from falling apart?
Ah, the eternal struggle! Two key things: First, make sure you’re using enough binder (that’s your egg and breadcrumbs). Second—and this is crucial—let the loaf rest for a full 10 minutes after baking. Those minutes let everything firm up so you get perfect slices instead of crumbles.
Can I make this ahead of time?
You sure can! Assemble the meatloaf (minus the glaze) up to a day in advance—just cover tightly and refrigerate. When ready, let it sit at room temp for 20 minutes, add the glaze, then bake as usual. The flavors actually get better as they mingle overnight—it’s like a built-in bonus!
Why does my meatloaf crack on top?
Totally normal—don’t sweat it! Cracks happen when the exterior cooks faster than the interior. My mom called them “flavor crevices.” If they bother you, tent with foil during the last 15 minutes of baking. But honestly? More surface area for that glorious glaze to cling to!
Can I freeze leftover meatloaf?
Oh honey, I’ve stashed more meatloaf in my freezer than I can count! Wrap slices individually in plastic, then foil, and freeze for up to 3 months. To reheat, thaw overnight in the fridge, then warm at 350°F until heated through—about 20 minutes. Tastes just like fresh!
Meatloaf Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the ground beef, egg, breadcrumbs, milk, Worcestershire sauce, salt, black pepper, garlic powder, and onion powder. Mix until well combined.
- Transfer the mixture to a loaf pan and shape it into a loaf.
- In a small bowl, mix the ketchup, brown sugar, and mustard to make the glaze. Spread the glaze evenly over the top of the meatloaf.
- Bake for 60 minutes, or until the internal temperature reaches 160°F (70°C).
- Let the meatloaf rest for 10 minutes before slicing and serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!For more amazing recipes, be sure to check out our other sections to explore a variety of ideas that will enrich your cooking experience. Each section offers its own unique flavors to ensure a delightful culinary journey:
Easy and Quick Recipes: A collection of dishes that guarantee delicious meals with minimal effort and time.
Healthy Recipes: Discover healthy and delicious options that fit your lifestyle.
Desserts: A diverse selection of sweets that will add a special touch of sweetness to your table.
Lunch Recipes: Tasty lunch ideas that you can easily prepare to delight your family.
Dinner Recipes: Delicious and easy-to-make recipes that will make your dinner a memorable occasion.