When it comes to All-American dishes, nothing beats a Classic Meatloaf recipe. And I’m sure you’ll agree after one bite that this is the best meatloaf recipe you’ve ever tried!
My traditional meatloaf recipe is made with lean ground beef, seasonings, onions, Worcestershire sauce, and other pantry staples. When this Classic Meatloaf has finished baking, my easy-to-make zesty glaze takes it to a new level of deliciousness. The glaze enhances the flavor and elevates the dish.
This meatloaf is something the whole family will love, and it can be prepared in advance. That way, you can just pop it in the oven after a long day at work or home.
If you’re looking for a non-traditional meatloaf recipe, my Spicy Meatloaf is sure to please.
Ingredients
Let’s start by gathering the ingredients we need to make my Classic Meatloaf. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Setting up ingredients ahead of time speeds up the cooking process. It also helps make sure you have all the necessary ingredients for the dish.
Do I have to use chopped onions and garlic in my Meatloaf?
No, you don’t. If you don’t like fresh onions or garlic, you can substitute them with granulated versions. This is something I do when making meatloaf for my wife. Use one tablespoon of granulated onion and one teaspoon of garlic instead of the fresh. Or leave them out and use your favorite seasonings.
How Do I Make the Best Meatloaf?
In a large bowl, add the ground beef, garlic, onion, bread crumbs, milk, eggs, ketchup, Worcestershire sauce, and seasonings.
Mix the ingredients until blended. Refrigerate the meat mixture for 30-60 minutes. You may also refrigerate it overnight to let the meatloaf mixture set up. Make sure to cover the meatloaf mixture with plastic wrap.
*If you’re pressed for time, it can be used right away.
Shape the meat into a loaf. Place it on a parchment-lined baking dish, rimmed baking sheet, or sheet pan. Bake in the 350-degree F. oven for 45 minutes.
Ingredients to make the glaze?
Making the glaze only requires a few simple ingredients and can easily be adjusted using your favorite seasonings, type of vinegar, and sweetener.
While the meatloaf is baking, mix the ingredients for the glaze in a small bowl, making sure it’s well blended.
I used these ingredients to make my meatloaf glaze
- ketchup
- cider vinegar
- brown sugar
- garlic powder
- onion powder
- sea salt
- black pepper
After 45 minutes, remove the meatloaf from the oven and spoon the glaze over the top of the meatloaf. Then place the meatloaf back into the oven.
Raise the oven temperature to 400 degrees. Bake for 15 more minutes. Check the internal temperature of the meatloaf. It should be 165 degrees F.
This is the instant-read meat thermometer that I use.
Allow the meatloaf to cool for 5 minutes before slicing, and serve it with your favorite sides.
My classic meatloaf comes as close to perfection as possible, and after one bite, I know you’ll agree this is the best meatloaf recipe you’ve ever made.
If you have any leftovers, they make a delicious meatloaf sandwich the next day.
More Delicious Diner Style Recipes!
Classic Meatloaf Recipe
Ingredients
- 2 lbs ground beef 85 – 90 % Lean
- 1 cup onion finely diced
- 2 cloves garlic minced
- 3 tablespoons ketchup
- 2 large eggs
- 2 tablespoons Worcestershire sauce
- 1 teaspoon sea salt
- 1 teaspoon basil dried or fresh
- 1 teaspoon oregano dried or fresh
- ¼ teaspoon black pepper
- ½ teaspoon paprika sweet or smoked
- 2 tablespoons fresh parsley finely chopped (dry can be substituted)
- 1 cup breadcrumbs plain, panko or seasoned
- ⅓ cup milk
Meatloaf Sauce Ingredients
- ¾ cup ketchup
- 2 teaspoon cider vinegar white or wine vinegar can be substituted
- 2 tablespoon brown sugar light or dark
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees.
Meatloaf Mix
- In a large mixing bowl, mix together the ground beef, garlic, onion, bread crumbs, milk, eggs, ketchup, Worcestershire sauce, and seasonings.If possible allow the meat to set in the refrigerator for 30 minutes to an hour. (or overnight)
- Shape the meat into a loaf and place it on a parchment lined baking dish. Bake in the 350 degree oven for 45 minutes.
Meatloaf Glaze
- Mix the ingredients for the glaze in a small bowl, making sure it's well blended.
- After 45 minutes remove the meatloaf from the oven and spoon the glaze over the top of the meatloaf.Then place the meatloaf back into the oven.
- Increase the oven temperature to 400 degrees and bake an additional 15 minutes, or until the meatloaf reaches an internal temperature of 165 degrees F.
- Allow the meatloaf to cool for 5 minutes before slicing and serve it with your favorite sides.
Susan C Pierson says
When I put onion in something like this, I like to saute it first to be sure I don’t bite into hard onion. Should any ingredients be adjusted due to this?
Chef Dennis Littley says
no need to change anything, just drain the oil from the onions before adding them.
Dawn says
My husband was asking for meatloaf so I found this recipe. The only change I made was 2 lb ground beef and 1/2 lb of sausage. I followed the remainder of the recipe as written. I formed it and baked it with parchment paper on a cookie sheet. My husband said it was the best meatloaf he’s ever had. He’s been eating it cold for lunch and said it’s the best cold meatloaf he’s ever had. I don’t necessarily care for meatloaf and I found it delicious.
Chef Dennis Littley says
I’m very happy to hear you were able add your own touch to the meatloaf and that is was such a big success~!! You made my day with your comment!
Frank Edwards says
Hi Dennis,
Can you use quorn mince instead of real meat?
Chef Dennis Littley says
I don’t think it would work. You could use immpossible beef or one of those types of meat substitutes.
Liz says
This recipe is great! I found it and made it just two weeks ago and my husband requested it again tonight. This time I made a double the glaze, heated half on the stovetop and gave it to him extra on the side because he loved it so much the first time! No changes were made!
Chef Dennis Littley says
Thanks for letting me know you’ve been enjoying my meatloaf recipe! I always make extra glaze for myself too!
Michael Monahan says
Did the 45 @ 350, and went 20 @ 400, came out a little on the pink side. First bite taste amazing, waiting for it to cool down to slice. Can’t wait to dig in 👍
Nicole says
Best meatloaf I have ever had. I made it according to the recipe except for substituting onion powder for chopped onions. Loved it!
Chef Dennis Littley says
That’s what I like to hear! Thanks for letting me know you enjoyed my meatloaf recipe!
Karen says
I have this meatloaf in the oven right now. It smells wonderful. I did not put the basil, garlic or oregano in it. The glaze on top really tastes yum. Will definitely save this recipe. I will make sure the internal temp is 165 before eating. Thanks for sharing.
Chef Dennis Littley says
Leaving the herbs out is not a deal breaker, if your not fond of the spices. And the glaze is almost my favorite part!
Shelley D Adipietro says
So favorable, most recipes I have tweek for flavor but not this time, I think my family will be pleased. I did use vegetable broth instead of milk, but no changes to seasoning I am impressed 😎
Chef Dennis Littley says
Thanks for letting me know you enjoyed my meatloaf recipe. It’s a family favorite in my house.
Rick says
The meatloaf was very tender and delicious. I made it according to your recipe, including the glaze. I was hesitant about adding the brown sugar to the glaze because my wife and I don’t particularly care for sweet meatloaf. I wish I would have followed my instincts and eliminated the brown sugar from the glaze recipe for she and found it far too sweet. Consequently, we scraped off the glaze the best we could and ate the meatloaf without it. It was wonderful without the glaze. Next time though, I will uae your glaze recipe and exclude the brown sugar. Thank you!
Chef Dennis Littley says
I’m sorry the glaze was too sweet for you, but thats an easy fix the next time you make it.
D Tiller says
Really good! Added green peppers. We absolutely loved it! Possibly one of my favorite meatloaf recipes. Thank you for sharing.
Chef Dennis Littley says
I’m happy to hear you enjoyed my meatloaf recipe, green peppers are a nice addition
Mike McClure says
Just finished getting the receipt ready to cook. Have meatloaf in refrigerator and I’m going to cook in 2 hours. I will let you know outcome
Cathy Volpe says
I don’t like onion pieces – preferred powder. BUT this I my new go to recipe ! Absolutely delicious!
Chef Dennis Littley says
I’m happy to hear you enjoyed my meatloaf recipe, and that’s an easy fix, with the onion powder.
Maria Zachary says
Another option is to grate the onion. I do that in tuna salad or pasta salads to keep that important flavor but make sure my kids still eat it! They won’t eat diced onions but will eat it hidden in this way.
Chef Dennis Littley says
Great suggestion Maria!
Jennifer Jenkins says
After trying 3 new meatloaf recipes…we have a winner! This has the perfect amount of zest. I went a little heavy on the spices, refrigerated for an hour before baking (as recommended), it kept it’s shape and was delicious. Thank you!
Chef Dennis Littley says
Thank you for letting me know you enjoyed my meatloaf recipe! I’m glad you found me, so you end your quest for the perfect meatloaf!
George Moy says
I made a glaze Before and it was DIFFERENT! I was Trying to make the rational Glaze (Ketchup,Brown Sugar.Yellow Mustard) When One Day I Ran Out of The Brown Sugar For The ketchup Glaze. But Since My Brother Buys A Holiday Ham Which Includes A Packet Of Brown Sugar Glaze With Spices Unused And Unopened. I Decided To Add The Glaze Packet And Mix It With The ketchup And mustard And Apply It To The Meatloaf And After Baking The Meatloaf When You Taste The ketchup Glaze It Has A Slightly Sweeter Taste And The Other Spices In The Ham Glaze,Cinnamon And sugar, It brings out the Flavors in The Meatloaf Alive That you normally wouldn’t taste with the standard ketchup Glaze My Brother Told Me How Different the Meatloaf tasted and came out.