I’ve spent years perfecting my meatloaf recipe, and I can confidently say there’s something truly comforting about this classic dish. The secret lies in the balance of savory ground beef, a tangy glaze, and just the right blend of seasonings. Whether you’re a seasoned cook or trying it for the first time, this recipe promises to deliver a moist, flavorful result every time. Curious about the details? Let’s get started.
Recipe
There’s nothing quite like a classic meatloaf—juicy, flavorful, and packed with nostalgia—but this homemade version? It’s the one you’ll keep coming back to.
What makes it special? A perfect blend of ground beef and pork, a tangy-sweet glaze that caramelizes into sticky perfection, and just the right amount of herbs and spices to make every bite unforgettable.
I’ve tweaked this recipe over the years, and trust me, it’s foolproof. Imagine this: tender, moist meatloaf with a slightly crispy edge, smothered in a glaze that balances sweet and savory.
Whether it’s a weeknight dinner or a comfort-food craving, this dish delivers every time. Grab your mixing bowl—let’s make magic.
Ingredients
For a meatloaf that’s tender, flavorful, and unforgettable, the ingredients matter. Start with a blend of ground meats—beef is classic, but adding pork or veal brings richness.
Don’t skimp on the breadcrumbs and milk; they keep the meatloaf moist. Fresh herbs and aromatics like garlic and onion are non-negotiable for depth of flavor. Here’s what you’ll need:
For the Meatloaf:
- 1 ½ lbs ground beef (80/20 blend for juiciness) – *Substitute with a mix of beef and pork or turkey for a leaner option.*
- 1 cup breadcrumbs (panko or plain) – *Gluten-free breadcrumbs or crushed crackers work too.*
- ½ cup whole milk – *Heavy cream or a dairy-free alternative can be used for extra richness.*
- 1 large onion, finely chopped – *Sauté it first for sweeter, deeper flavor.*
- 2 garlic cloves, minced – *Fresh is best, but 1 tsp garlic powder works in a pinch.*
- 2 large eggs – *Essential for binding the loaf together.*
- 2 tbsp Worcestershire sauce – *Adds umami; don’t skip it!*
- 1 tbsp Dijon mustard – *For a tangy kick.*
- 2 tbsp fresh parsley, chopped – *Dried parsley works, but fresh herbs make it pop.*
- 1 tsp smoked paprika – *Swap with regular paprika or a pinch of cayenne for heat.*
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
For the Glaze:
- ½ cup ketchup – *BBQ sauce or a mix of ketchup and brown sugar for sweetness.*
- 2 tbsp apple cider vinegar – *Balsamic vinegar or lemon juice can substitute.*
- 1 tbsp brown sugar – *Honey or maple syrup works too.*
Little Wins:
- Add a splash of hot sauce to the glaze for a spicy twist.
- Garnish with extra parsley after baking for a fresh, vibrant finish.
How to Make the Best Classic Beef Meatloaf
- Preheat your oven to 350°F (175°C). Heating the oven before you start guarantees it reaches the right temperature by the time your meatloaf is ready to bake, which is vital for even cooking.
- Combine ground beef, breadcrumbs, milk, eggs, finely chopped onion, minced garlic, and Worcestershire sauce in a large mixing bowl. Mixing these ingredients first helps distribute the flavors evenly.
Use your hands for gentle mixing—overmixing can make the meatloaf dense and tough.
– Add salt, pepper, and any additional seasonings you prefer (like Italian herbs or paprika). Seasoning throughout the mixture guarantees every bite is flavorful.
Taste a small portion raw (yes, it’s safe!) to adjust seasoning if needed.
– Shape the mixture into a loaf shape and place it in a greased loaf pan or on a baking sheet. If using a loaf pan, gently press the mixture in to avoid air pockets.
For a crustier exterior, skip the pan and shape it free-form on a baking sheet.
– Brush the top of the meatloaf with ketchup or your favorite glaze. This adds a tangy, caramelized finish.
For extra flavor, mix the ketchup with a bit of brown sugar or mustard before brushing.
- Bake for 1 hour or until the internal temperature reaches 160°F (71°C). Use a meat thermometer to check doneness—this prevents overcooking, which can dry out the meatloaf.
- Let the meatloaf rest for 10 minutes before slicing. Resting allows the juices to redistribute, making it moist and easier to slice cleanly.
- Serve warm with mashed potatoes and your favorite sides. Leftovers make great sandwiches the next day! Store airtight in the fridge for up to 3 days.
Nutrition
Homemade meatloaf is a hearty and satisfying dish, packed with essential nutrients for a balanced diet.
Calories: 290
Protein: 20g
Carbohydrates: 15g
Fat: 15g
Sodium: 450mg
Fiber: 1g
Chef Tips
A few simple chef tips can elevate your meatloaf from good to great. First, don’t overmix—it toughens the texture.
Use a mix of ground meats for depth. Soak breadcrumbs in milk for moisture.
Sauté onions and garlic before adding. Let it rest before slicing.
Glaze it twice—once before baking, once halfway through. These small tweaks make a big difference in flavor and tenderness.
