Classic Meatloaf

The BEST Meatloaf recipe! This recipe is classic – made with ground beef, breadcrumbs, onion, garlic, worcestershire sauce, and simple seasonings – just like you remember from childhood. Enjoy it as is or take it to the next level with a delicious savory sweet glaze!

Well, here we go again. A classic recipe I grew up on that I’ve completely changed my opinion about. You guessed it… meatloaf!

It was one of those things that, growing up, made a regular appearance in my family’s dinner rotation… and one of those things I literally never looked forward to. Sure, I would eat it, but only because I had no choice.

But now that I have a choice? I’ve found myself craving it. Funny how things change as we get older. Of course, I couldn’t just use the exact recipe I grew up on (that would be too easy) but you better believe this one is close.

It’s simple to make, oven-ready in just 10 minutes, and a deliciously hearty meal that also makes some pretty delicious leftovers. Meatloaf sandwich, anyone??

What You’ll Need For This Recipe

Ground beef – 2 pounds of lean ground beef is the main ingredient this recipe. I used 90% lean, but 85% or 80% is more commonly used. Feel free to use any type you’d like.

Breadcrumbs – Breadcrumbs help bind the meatloaf together. I used 3/4 cup panko crumbs, but regular or Italian seasoned breadcrumbs also work well.

Milk – I used 1/2 cup milk to add moisture to the meatloaf. Use any percentage you have on hand.

Eggs – Eggs also help with binding and add richness to the meatloaf. I used 2 large eggs in this recipe.

Onion & garlic – Onion & garlic add delicious flavor to this recipe. I used 1/2 medium yellow onion and 4 cloves of fresh garlic, both sautéed for a smoother flavor and texture.

Parsley – I added 2 Tablespoons fresh minced parsley to the mix and also used parsley as a garnish. Adding this little bit of fresh herb flavor goes a long way!

Seasonings – I kept the seasonings simple with salt, pepper, worcestershire, and poultry seasoning. Don’t have poultry seasoning? Italian seasoning is a great alternative.

How To Make The Best Meatloaf

Sauté the onions & garlic. Heat 1-2 teaspoons butter or olive oil in a small skillet. Add the onion and sauté over medium heat, stirring regularly, about 4 minutes or until browned. Add the minced garlic and sauté 1 minute more, being careful not to burn.

Combine the ingredients. In a large mixing bowl, combine all the ingredients and use your hands to mix just until well-combined.

Form into a loaf. Transfer the meat mixture to a rimmed baking sheet lined with parchment paper. Form into a loaf shape approximately 8 x 4 inches.

Make the glaze. In a small bowl, combine ketchup, mustard, worcestershire. poultry seasoning, salt & pepper. Mix well.

Bake & glaze. Bake at 350° for 40 minutes. Remove from oven and spread glaze over top and sides of loaf. Bake for an additional 20 minutes or until internal temperature reaches 160°F.

Storage Tips

Leftover meatloaf can be stored, covered, in the refrigerator for up to 4 days. To reheat, transfer to an oven-safe container, cover, and heat at 350°F for about 20 minutes or until heated through. Meatloaf is also delicious straight from the fridge!