Classic Meatloaf

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

Classic meatloaf is ground beef mixed with breadcrumbs, eggs, and seasonings, formed into a free-standing loaf, glazed with ketchup and brown sugar, then baked until the center reaches 160°F. Tender, moist, and packed with flavor.

Jump to Recipe

Meatloaf has spent decades being judged for crimes committed by people who packed lean beef into a loaf pan like concrete and baked it until the smoke detector lost hope. A good one is different. Using 80/20 ground beef gives the loaf enough fat to stay moist, while breadcrumbs soaked with milk, eggs, onion, garlic, Worcestershire, Dijon, ketchup, and seasonings bind everything without turning the interior dense.

The way you handle it matters more than the shape. Mix the flavor base first, add the beef last, and stop as soon as it is evenly incorporated. Forming the loaf free-style on a baking sheet exposes more surface to the oven, which means better browning than a loaf pan can give you. Half the sweet-tangy ketchup glaze goes on before baking; the rest goes on after 45 minutes so it stays glossy instead of disappearing into the crust.

Cook the center to 160°F, then leave the meatloaf alone for 10–15 minutes. Resting keeps more juice in the slices and lets the structure settle enough to cut cleanly. This is the part everyone wants to skip because the potatoes are ready and the kitchen smells good. Meatloaf does not care about your schedule. It has already survived the 1970s.

Prep15 minutes

Cook60–70 minutes

Total80 minutes

Serves6 servings

DifficultyEasy

Ingredients

Servings

2 pounds 80/20 ground beef
1 cup plain breadcrumbs
2 large eggs, lightly beaten
1 medium yellow onion, finely diced
3 cloves garlic, minced
1/2 cup whole milk
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried parsley
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
2 tablespoons chopped fresh parsley (optional)

Glaze

1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon yellow mustard
1 teaspoon apple cider vinegar

Instructions

1Preheat the oven to 350°F (175°C). Line a baking sheet with foil or parchment paper, or lightly grease a loaf pan.
2In a large mixing bowl combine breadcrumbs, milk, eggs, onion, garlic, ketchup, Worcestershire sauce, Dijon mustard, salt, pepper, parsley, onion powder, garlic powder, and smoked paprika. Mix until everything is evenly combined. Add the ground beef and gently mix with your hands just until incorporated. Do not overmix, or the meatloaf can become dense and tough.
3Form the mixture into a loaf approximately 9 inches long, 5 inches wide, and about 2½ inches tall. Place it on the prepared baking sheet. Free-form loaves develop a better crust than loaf pans.
4Whisk together ketchup, brown sugar, Worcestershire sauce, mustard, and apple cider vinegar. Spread about half over the meatloaf. Reserve the remaining glaze.
5Bake for 45 minutes. Remove from the oven and brush with the remaining glaze.
6Return to the oven and bake another 15–25 minutes, or until the center reaches an internal temperature of 160°F (71°C). The top should be deep mahogany brown and the glaze should be slightly caramelized.
7Allow the meatloaf to rest for 10–15 minutes before slicing. Resting helps retain the juices and makes slicing much easier.

Nutrition Information

Estimated per serving: 1 of 6 servings.

570Calories

33 gProtein

32 gCarbohydrates

34 gTotal Fat

13 gSaturated Fat

2 gFiber

16 gTotal Sugars

1490 mgSodium

185 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

An 80/20 ground beef blend provides the best flavor and moisture. Leaner blends dry out; fattier blends are greasy.
Finely dice the onion so it softens completely and distributes evenly through the loaf rather than creating pockets.
Mixing the breadcrumbs with the wet ingredients first creates a panade, which absorbs and holds moisture and keeps the finished meatloaf tender.
Use an instant-read thermometer rather than relying solely on cooking time. Temperature is the truth.
Free-form meatloaf browns better than one baked in a loaf pan because it gets more surface exposure to dry heat. The crust is part of what makes it work.

Substitutions

80/20 ground beef → ground chuck or ground sirloin Chuck (80/20) is the safest choice. Sirloin is leaner and tastes better but dries faster, so watch the thermometer closely.

plain breadcrumbs → panko, crushed crackers, or crushed saltines Panko stays slightly crispier. Saltines add a subtle savory edge. Avoid Italian-seasoned breadcrumbs unless you want to override the other seasonings.

whole milk → half-and-half or 2% milk Half-and-half makes it richer. Skim milk works but produces a slightly drier loaf.

ketchup glaze → BBQ sauce, mustard-based glaze, or tomato paste thinned with vinegar BBQ sauce shifts toward smoke and spice. Mustard glaze is tangy. Tomato-vinegar is bright and less sweet.

Storage Instructions

Store cooled meatloaf covered in the refrigerator for up to 4 days. Reheat individual slices in a 325°F oven for 10–15 minutes until warmed through, or microwave on 50% power for 1–2 minutes per slice to avoid drying it out. Meatloaf freezes beautifully: cool completely, slice, wrap individual slices in plastic wrap, then place in a freezer bag for up to 3 months. Thaw in the refrigerator overnight before reheating.

Make Ahead

The raw mixture can be assembled up to 24 hours ahead and refrigerated covered. Bring to room temperature for 15 minutes before shaping and baking, as cold meat takes slightly longer to cook through. You can also shape the loaf and refrigerate it on the baking sheet for up to 12 hours before glazing and baking — this actually improves the texture as the breadcrumbs fully hydrate.

Frequently Asked Questions

How do I know when it is done?

Use an instant-read thermometer inserted into the center of the loaf (not touching the pan). It should read 160°F (71°C). The top should look deep mahogany brown with caramelized glaze. Do not rely on color alone — the internal temperature is the only way to know for certain it is done safely.

Why is my meatloaf dry?

The most common reason is overcooking. Meatloaf continues to cook while it rests, so remove it from the oven at 160°F internal temperature, not higher. Overmixing the raw meat mixture also makes it dense and dry — mix just until the beef is incorporated, no more. If you used very lean ground beef (90% or higher), next time switch to 80/20.

What should I serve with meatloaf?

Creamy mashed potatoes are classic, along with brown gravy made from the pan drippings. Green beans, roasted carrots, buttered corn, or homemade dinner rolls all work beautifully. Serve a simple salad on the side if you want something bright to cut through the richness.

Can I make meatloaf ahead of time?

The raw mixture can be assembled up to 24 hours ahead and refrigerated covered. You can also shape the loaf and refrigerate it up to 12 hours before glazing and baking, which improves the texture as the breadcrumbs fully hydrate.

How do I store leftovers, and can I freeze them?

Refrigerate cooled meatloaf covered for up to 4 days, reheating slices at 325°F for 10 to 15 minutes. It also freezes well: cool completely, slice, wrap individual slices, and freeze for up to 3 months, thawing overnight before reheating.

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