Classic Meatloaf: Comfort Food at Its Best

Classic Meatloaf

There’s nothing like the warm hug of a homemade Classic Meatloaf fresh from the oven.

It’s one of those dishes that feels like it has a story to tell—of family dinners, hearty laughs, and plates wiped clean with second helpings.

This recipe delivers a tender, flavorful meatloaf that’s perfectly seasoned, topped with a tangy glaze, and destined to become a go-to in your kitchen.

Whether it’s a cozy weeknight meal or a crowd-pleasing centerpiece, this meatloaf recipe will never disappoint.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Prepare the Meat Mixture
Start by combining ground beef, ground pork, finely chopped onion, minced garlic, breadcrumbs, beaten eggs, milk, Worcestershire sauce, and seasonings in a large mixing bowl. Gently fold the ingredients together with a spatula or your hands, ensuring even distribution without overmixing. Overmixing can result in a dense meatloaf.

Shape the Meatloaf
Transfer the meat mixture onto a baking sheet lined with parchment paper. Using your hands, form the mixture into a loaf shape, ensuring it is compact but not too tightly packed. This helps it cook evenly and remain moist.

Prepare the Glaze
In a small bowl, whisk together ketchup, brown sugar, and Dijon mustard until smooth. The glaze should be thick and glossy. Reserve half of the glaze for later use.

Glaze and Bake
Spread half the glaze over the top and sides of the meatloaf, using a brush or spoon to create an even coat. Place the meatloaf in a preheated oven at 375°F (190°C). Bake for 50-60 minutes, adding another layer of glaze halfway through the cooking time for a perfectly caramelized finish.

Rest and Serve
Once the meatloaf is cooked through and reaches an internal temperature of 160°F (71°C), remove it from the oven and let it rest for 10 minutes. Resting ensures the juices redistribute for tender slices. Slice into even pieces and serve with sides like mashed potatoes and roasted vegetables.

Pro Tips

• Don’t overmix the meat mixture; it can make the meatloaf dense.
• Use a combination of beef and pork for the best flavor.
• Let the meatloaf rest after baking to ensure clean slices.
• Swap ketchup in the glaze for BBQ sauce for a smoky twist.

Storage

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Reheat in the oven or microwave.