Classic Homemade Meatloaf Recipe: Tender, Hearty Dinner (Print Version)

Classic Homemade Meatloaf Recipe brings tender, savory comfort to your dinner table. Learn my family's favorite simple approach for a hearty meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 75 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat, Dairy (optional)

# Ingredients:

→ Meatloaf Base

01 - 1 ½ lbs ground beef (80/20 recommended)
02 - ½ cup plain breadcrumbs
03 - ½ cup whole milk
04 - 1 large egg, lightly beaten
05 - ½ yellow onion, finely chopped
06 - 2 cloves garlic, minced

→ Flavor Boosters & Seasonings

07 - ¼ cup ketchup (for the mix)
08 - 1 tablespoon Worcestershire sauce
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper

→ Sweet & Tangy Glaze

12 - ¼ cup ketchup (for the glaze)
13 - 2 tablespoons brown sugar, packed
14 - 1 tablespoon apple cider vinegar

# Instructions:

01 - First things first, let's get those foundational flavors going for your Classic Homemade Meatloaf. Grab your onion and garlic, give 'em a good chop – not too fine, we want some texture here. In a large bowl, combine your breadcrumbs and milk. Let that sit for a few minutes; you want those crumbs to really soak up the milk and get nice and plump. This little trick is key for a truly tender meatloaf, something I learned after making a few dense ones myself. Don't rush this step, it's important!
02 - Now for the fun, slightly messy part! Add your ground beef, the soaked breadcrumb mixture, chopped onion, minced garlic, those binding eggs, and all your lovely seasonings – salt, pepper, Worcestershire, Dijon, and a good dollop of ketchup – into that big bowl. This is where you get your hands in there. I always wear gloves, honestly, because raw meat is just... raw meat, you know? Gently mix everything until it's just combined. Overmixing? That’s a no-go; it makes the meatloaf tough. I've been there, thinking 'just a little more,' and regretted it instantly.
03 - Once everything is mixed, it's time to shape your Classic Homemade Meatloaf. Transfer the mixture to a baking dish or a foil-lined baking sheet. I prefer a baking sheet because it allows for a nice crust all around, but a loaf pan works too. Form it into a uniform loaf shape, about 9x5 inches. Don't press it too firmly; you want it to be packed enough to hold its shape, but not dense. I always gently pat it into a nice, even mound, imagining that perfect slice later. It should feel sturdy but still yielding.
04 - While your meatloaf is chilling for a moment, let's whip up that irresistible glaze. In a small bowl, combine the remaining ketchup – yes, more ketchup! – with the brown sugar and a splash of apple cider vinegar. Whisk it all together until it's smooth and glossy. This glaze is what makes a Classic Homemade Meatloaf truly shine; it caramelizes beautifully in the oven, adding a sweet and tangy counterpoint to the savory meat. I sometimes add a tiny pinch of cayenne here if I'm feeling spicy, but that's just me.
05 - Preheat your oven to 350°F (175°C). Once hot, pop your shaped meatloaf into the oven. Let it bake for about 30 minutes initially. This gives the meatloaf a chance to firm up a bit before you add the glaze. After that first half-hour, pull it out and generously brush about half of your prepared glaze all over the top and sides. It’ll start to smell incredible, trust me. I used to put all the glaze on at once, but it would just run off, so this two-stage approach works better for that sticky, delicious coating.
06 - Return the meatloaf to the oven and continue baking for another 30-40 minutes, or until the internal temperature reaches 160°F (71°C). About 10 minutes before it’s done, brush on the remaining glaze. You’ll see it bubbling and getting wonderfully sticky. When it’s ready, pull that beautiful Classic Homemade Meatloaf out of the oven! This is important: let it rest for at least 10-15 minutes before slicing. I know, I know, it’s hard to wait, but resting lets the juices redistribute, ensuring every slice is moist and tender. Trust your instincts on this, it's worth it.

# Notes:

01 - For extra flavor, sauté the onions and garlic briefly before adding them to the meat mixture. It mellows their raw bite beautifully.
02 - You can mix the meatloaf ingredients a day ahead and store it covered in the fridge. Just let it sit out for 20 minutes before baking.
03 - No breadcrumbs? Crushed saltine crackers or even finely ground oats work in a pinch for this Classic Homemade Meatloaf, though the texture will be slightly different.
04 - A dollop of extra glaze or a sprinkle of fresh parsley on top makes this Classic Homemade Meatloaf look extra inviting for dinner.

# Equipment Needed:

01 - Large mixing bowl
02 - baking dish or sheet
03 - small bowl
04 - whisk
05 - meat thermometer

# Nutrition (Per Serving):

Calories: 350 kcal
Total Fat: 18g
Total Carbohydrate: 20g
Protein: 25g

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