Classic Homemade Meatloaf

This classic homemade meatloaf recipe delivers that perfect comfort food experience with a tangy sweet glaze that caramelizes beautifully while baking. The combination of seasonings and moist ingredients creates that tender texture we all remember from childhood dinners.

I first made this meatloaf during a particularly hectic week when I needed something simple yet satisfying. My family enjoyed it so much that it quickly became our Sunday dinner tradition throughout the colder months.

Ingredients

• Ground beef with 80/20 fat content provides the ideal balance of flavor and moisture
• Breadcrumbs act as a binding agent that keeps the loaf from becoming too dense
• Italian seasoning blend offers complex herb flavors without needing multiple spice jars
• Worcestershire sauce adds that subtle umami depth in both the meat mixture and glaze
• Brown sugar in the glaze creates that signature caramelization when baked

Step-by-Step Instructions

Prep the Mixtures

Combine egg, milk, and Worcestershire sauce in one bowl until well blended. This liquid mixture ensures your meatloaf stays moist throughout baking. In another bowl, mix the breadcrumbs with all dry seasonings until evenly distributed. This preparation step ensures every bite has balanced flavor.

Combine and Form

Place ground beef in a large bowl and add the egg mixture, breadcrumb mixture, and minced onion. Use your hands to gently combine everything until just mixed. Overmixing will make your meatloaf tough, so stop when ingredients are evenly distributed. Form into a loaf shape on your baking dish, keeping it about 4 inches wide and 2 inches tall for even cooking.

Create and Apply Glaze

Mix ketchup, brown sugar, Worcestershire sauce, and mustard until smooth. This combination creates that perfect tangy sweet topping that becomes slightly caramelized during baking. Apply generously over the entire surface of your meatloaf, ensuring sides are coated too for maximum flavor.

Bake to Perfection

Place in preheated oven and bake for 50 to 55 minutes or until internal temperature reaches 165°F. The glaze will develop a beautiful sheen and slightly darker edges. Let rest for at least 5 minutes before slicing to allow juices to redistribute throughout the meat.

The onions in this recipe are my secret weapon. I mince them extra fine so they practically melt into the meat while cooking, adding flavor without disrupting the texture. My grandmother taught me this trick years ago, saying the moisture from the onions helps keep everything juicy.

Storage and Leftovers

Meatloaf actually improves in flavor after sitting overnight in the refrigerator. Store cooled leftovers in an airtight container for up to 4 days. For best results, slice the meatloaf before storing to make reheating individual portions easier. This also allows the glaze to penetrate more of the meat for even more flavor.

Delicious Variations

While this classic recipe stands perfectly on its own, there are several ways to customize it to your preferences. Try adding 1/2 cup of grated carrots or zucchini for extra nutrition and moisture. For a more complex flavor profile, replace half the ground beef with ground pork. You can also add 1/4 cup of grated Parmesan cheese to the meat mixture for a savory boost.

Serving Suggestions

Meatloaf pairs beautifully with classic comfort food sides. Creamy mashed potatoes make the perfect accompaniment, soaking up any extra glaze from the plate. Steamed green vegetables like green beans or broccoli provide a nice color contrast and balance to the rich meatloaf. For a complete nostalgic dinner experience, serve with buttered corn and warm dinner rolls.

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Recipe FAQs

→ How do I know when my meatloaf is fully cooked?

Your meatloaf is fully cooked when it reaches an internal temperature of 165°F. Using a meat thermometer is the most accurate method to check doneness. The meatloaf should take about 50-55 minutes at 350°F, and it's important to let it rest for 5-10 minutes after cooking for the juices to redistribute.

→ Can I make meatloaf ahead of time?

Yes! You can prepare the meatloaf mixture up to 24 hours in advance and store it covered in the refrigerator. You can also shape the loaf and cover it with plastic wrap until ready to bake. For best results, add the glaze just before baking. Alternatively, you can fully cook the meatloaf, refrigerate, and reheat portions as needed.

→ What sides go well with meatloaf?

Classic sides that pair perfectly with meatloaf include mashed potatoes, roasted vegetables, green beans, corn, a simple garden salad, or mac and cheese. For a complete comfort food experience, serve with creamy mashed potatoes and steamed vegetables, using the meatloaf glaze as a sauce.

→ Why did my meatloaf fall apart when slicing?

Meatloaf can fall apart if it doesn't have enough binding ingredients, was sliced too soon after baking, or if the mixture was too wet. Make sure to use the recommended amount of egg and breadcrumbs, let it rest for 5-10 minutes before slicing, and if your mixture seems too wet, add a few more breadcrumbs. Using ground beef with some fat (like 80/20) also helps hold it together.

→ Can I use other meats besides ground beef?

Absolutely! You can substitute or combine ground beef with ground pork, veal, turkey, or chicken. A popular mix is 1 part ground pork to 2 parts ground beef for extra flavor and moisture. If using leaner meats like turkey or chicken, you might want to add a little extra moisture with ingredients like sautéed vegetables or even a small amount of diced bacon.

→ How do I store and reheat leftover meatloaf?

Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. To reheat, slice and warm in the microwave for 1-2 minutes, or place slices in a covered baking dish in a 325°F oven until heated through (about 15-20 minutes). For extra moisture, add a tablespoon of beef broth or water when reheating. Meatloaf also freezes well for up to 3 months.