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.
Andrew Carrell
I made this last night (with a few tweaks) and it was excellent. I added chopped bell peppers to the mix to add a little texture. I also did more of a whiskey glaze with ketchup, bourbon, pineapple juice, brown sugar, and a little Worcestershire sauce. It was fantastic. Thanks for the great recipe !
Chef Dennis Littley
You’re very welcome and I’m happy to hear you made some changes to the recipe. Doing your tweaks so the recipe is more to your taste preference is what cookings all about!
Amanda
The whole house loved this! Even the picky kids! Chefs kiss 🤌🏻 it was a happy dance after the first taste.
Chef Dennis Littley
Thank you for letting me know that your family enjoyed my meatloaf recipe! It’s definitely a favorite in my house!
Allison
This is it…this is the only meatloaf recipe I need. It comes out perfect, moist and delicious every time. My family loves this so much that they always want me to make it again the next night. Thank you for the recipe, it is printed and in my binder of Family Favorite recipes!
Chef Dennis Littley
You are very welcome and thank you for letting me know your family’s been enjoying my meatloaf recipe!
Marie
Is there a substitution for the 1/3 cup milk to make it dairy free??
Chef Dennis Littley
You can use a nut milk or just use water.
Alex T
This is the best meatloaf I have ever had. I have 2 very picky toddlers and one of them ate it and asked if I could make it everyday. 🙂
Chef Dennis Littley
Thanks for taking the time to let me know you enjoyed my meatloaf! And I know how hard it is to get toddlers to eat something new and its high praise indeed that one them asked for it everyday!
Cat in Wyoming
I have made this twice and amazing both times. The meatloaf has nice flavor, great texture good mouth feel, the glaze is a must have like icing on a cinnamon roll. I do make a gluten free version using oats or GF bread crumbs. Hard to leave leftovers.
Chef Dennis Littley
Thanks for taking the time to let me know you’ve been enjoying my meatloaf recipe. I’m happy to hear you were able to make the adjustments to make it GF.
Julie MacDonald
I am 70 years old but until this recipe, I haven’t been able to make a decent meatloaf. Today, using this recipe, I was finally successful. Thank you Chef Dennis.
Chef Dennis Littley
I’m very happy to hear you enjoyed my meatloaf recipe. I’m 71 and I’ve been making it for a very long time!
Janet Williams
I was in the mood for meatloaf and even though I used to make it , I hadn’t for while so I thought “where do I find the best recipe? ” Then I thought of all the great recipes, classic and new, that you send via email and I thought – Chef Dennis! You didn’t disappoint and just as I remembered making it!
Thank you, it was delicious! Pinned!
Chef Dennis Littley
You’re very welcome and I’m glad you enjoyed it!