Best Classic Meatloaf

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There’s nothing quite as comforting as a warm slice of meatloaf fresh out of the oven. This timeless dish has been a family favorite for generations because it’s hearty, flavorful, and incredibly satisfying. Whether you’re cooking for a weeknight dinner or a cozy weekend meal, this classic meatloaf recipe delivers that perfect balance of savory meat, tender texture, and tangy glaze that everyone loves. Plus, it’s easy to prepare and makes for fantastic leftovers. Let’s dive into why this recipe deserves a spot in your regular rotation.

Why This Recipe Is a Must-Try

This classic meatloaf recipe hits all the right notes. It’s built on a foundation of ground beef, but with a blend of carefully chosen ingredients that keep it moist and flavorful throughout. The addition of fresh vegetables like onions and bell peppers adds subtle sweetness and texture, while the breadcrumbs and egg bind everything together, ensuring your meatloaf slices beautifully without crumbling.

What truly sets this recipe apart is the homemade glaze – a simple combination of ketchup, brown sugar, and a touch of mustard – that caramelizes on top, giving the meatloaf a beautiful, glossy finish and a perfect balance of tangy and sweet flavors. This glaze is the crown jewel that transforms a simple meatloaf into a dish everyone will rave about.

Whether you’re a seasoned cook or new to the kitchen, this recipe is straightforward and forgiving, making it ideal for all skill levels. It’s also versatile enough to customize to your taste preferences or dietary needs without losing its classic charm.

Ingredients

• 1 ½ pounds ground beef (choose lean, around 85% lean for best flavor and moisture balance)
• 1 small onion, finely chopped
• 1 small green bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 cup plain breadcrumbs (ensure they are free from non-permissible ingredients)
• 1 large egg
• ½ cup milk (or any preferred plant-based milk)
• 2 tablespoons Worcestershire sauce (check ingredients for permissible options, or use soy sauce as an alternative)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• For the glaze:
• ½ cup ketchup
• 2 tablespoons brown sugar
• 1 teaspoon yellow or Dijon mustard

How To Make Best Classic Meatloaf

Step 1: Preheat the Oven and Prepare Your Pan

Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line a baking sheet with parchment paper if you prefer a free-form meatloaf shape. Both methods work well, but a loaf pan provides a neater shape.

Step 2: Sauté the Vegetables

In a small skillet, heat a little oil over medium heat. Add the chopped onion, bell pepper, and minced garlic. Cook for about 5 minutes until the vegetables soften and become fragrant. Set aside to cool slightly.

Step 3: Mix the Meatloaf Ingredients

In a large bowl, combine the ground beef, sautéed vegetables, breadcrumbs, egg, milk, Worcestershire sauce, salt, pepper, thyme, and oregano. Use your hands or a large spoon to gently mix everything until just combined. Avoid overmixing, as this can make the meatloaf dense.

Step 4: Shape the Meatloaf

Transfer the mixture into your prepared loaf pan or shape it into a loaf on the baking sheet. Press gently to ensure the mixture is compact but not overly dense.

Step 5: Prepare and Apply the Glaze

In a small bowl, mix together the ketchup, brown sugar, and mustard until smooth. Spread half of the glaze evenly over the top of the meatloaf.

Step 6: Bake the Meatloaf

Place the meatloaf in the preheated oven and bake for 45 minutes. After 45 minutes, spread the remaining glaze over the meatloaf and continue baking for an additional 15-20 minutes, or until the internal temperature reaches 160°F (70°C).

Step 7: Rest and Serve

Once baked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute and makes slicing easier. Serve warm with your favorite sides!

Expert Tips

• Choose the right meat: Ground beef with around 15% fat content works best to keep the meatloaf moist without being greasy.
• Don’t overmix: Overworking the mixture can result in a tough meatloaf. Mix just until combined for tender results.
• Use fresh herbs and spices: Fresh thyme or oregano will give a brighter flavor, but dried herbs are a great convenient alternative.
• Glaze matters: Don’t skip the glaze! It adds a wonderful sweet and tangy crust that contrasts beautifully with the savory meat.
• Let it rest: Allowing the meatloaf to rest after baking is key to juicy, firm slices.
• Check internal temperature: Use a meat thermometer to ensure your meatloaf is perfectly cooked and safe to eat.

Variations and Customizations

• Turkey Meatloaf: Substitute ground beef with ground turkey for a leaner option. You might want to add a bit more moisture like extra milk or a tablespoon of olive oil.
• Vegetable Add-ins: Incorporate finely grated carrots, zucchini, or mushrooms to boost nutrition and moisture.
• Cheese Stuffed Meatloaf: Create a pocket in the center of your meatloaf and fill it with shredded mozzarella or cheddar cheese for a melty surprise.
• Spicy Kick: Add chopped jalapeños or a teaspoon of chili powder for a meatloaf with a bit of heat.
• Gluten-Free: Use gluten-free breadcrumbs or crushed gluten-free crackers to make the recipe suitable for gluten sensitivities.
• Herb Swaps: Experiment with different herbs like parsley, rosemary, or basil to change up the flavor profile.

How to Store Leftovers

Leftover meatloaf is fantastic for next-day meals or quick lunches. To store, allow the meatloaf to cool completely. Wrap it tightly in plastic wrap or place it in an airtight container. Refrigerate for up to 4 days. For longer storage, freeze sliced or whole meatloaf in freezer-safe containers or bags for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in the oven or microwave until heated through.

FAQ

Can I make this meatloaf ahead of time?

Absolutely! You can prepare the meatloaf mixture the day before and refrigerate it, then add the glaze and bake fresh when you’re ready. This makes for an easy dinner option after a busy day.

What can I use instead of Worcestershire sauce?

If Worcestershire sauce isn’t available or preferred, soy sauce or tamari makes a great substitute. Just keep in mind that soy sauce is saltier, so you may want to reduce the added salt in the recipe.

How do I know when the meatloaf is fully cooked?

The best way is to use a meat thermometer. The internal temperature should reach 160°F (70°C). This ensures the meat is safe to eat without drying it out.

Can I make mini meatloaves instead of one large one?

Yes! You can divide the mixture into smaller portions and bake them in a muffin tin or small loaf pans. Adjust the baking time accordingly, usually 25-30 minutes, and check doneness with a thermometer.

Conclusion

This classic meatloaf recipe is a true crowd-pleaser that brings warmth and comfort to any table. With simple ingredients, a delicious homemade glaze, and plenty of room for customization, it’s a versatile dish that will quickly become a staple in your kitchen. Whether you’re feeding a family or meal prepping for the week, this meatloaf delivers hearty satisfaction with every bite. Give it a try, and you’ll see why this timeless recipe continues to win hearts.