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.
Carol Easterling
This recipe sounds delicious. I’m trying it tonight
Shar
Great taste and texture. It’s going to be our first choice from now on.
Jenny
I’m conflicted about using both eggs and panko crumbs.
Steph
This was really good. Unused panko breadcrumbs and followed your recipe exactly, except not having time to refrigerate before baking. But it held its shape perfectly and everyone loved it, especially my 17 month old! Thank you!
Gloria Binder
Hubby normally hates meatloaf.. (it’s a childhood thing). He Loved this one!!! I think it is the Best I have ever made. Easy and delicious 😋
Chef Dennis Littley
I’m very happy to hear you enjoyed my meatloaf. It is my favorite meatloaf recipe!
Jamie Nold-Williams
Absolutely, hands down, the BEST meatloaf recipe! I’m 40 and have 4 kiddos- 3 are adults now and I have been looking for a meatloaf recipe as good as my Mimi’s to make for the kids when they come home. Plus, my hubby loves heartwarming, home-cooked meals. This one is going in my recipe stash to pass down to my girls when they get married. It came out exactly like the photo and tasted just like Mimi’s! Best of all, it stayed together nicely for leftover meatloaf sandwiches for the hubby.
Thank you, Chef! 🙏🏻
~Jamie (A Southern Mama)
Riki
I’m on my 3rd time making this meatloaf! It’s in the oven and I type! Meatloaf’s my husband’s all time favorite! He’s particular about it; any ol’ recipe simply won’t do. He loves Chef Dennis’s Meatloaf! My whole family loves it! I sometimes add a tiny pinch of cayenne powder to the sauce for a little extra pop, since my husband loves spicy flavors; just a touch though because I’m not a big fan of spicy.
Chef Dennis Littley
Thank you so much for your wonderful comment, you made my day!
Beth
I just made the meatloaf tonight, doing half the recipe. It was a little dry but I should have baked it 30 minutes instead of 45. Lots of flavor. Next time I will double the glaze and have some on the side. My husband loved it and that’s what counts.
Chef Dennis Littley
cutting the recipe in half will affect the cooking time. That’s why it was dry.
Bettina A Halpern
My mother passed in 2006 and I have been trying to duplicate her meatloaf recipe ever since, to no avail. This recipe tastes so much like the meatloaf I grew up eating. Thank you so much for posting this.
Chef Dennis Littley
you’re very welcome and I take it as high praise that my meatloaf tastes like what your mom made!
Jamie Nold-Williams
I agree! This is as close to Mimi’s as it gets without her being here to make it. Takes me back to sitting at her kitchen table on warm summer nights, being a carefree kid with no worries. I’m excited to pass those type of memories down to my kiddos. The best recipes are from Chef Dennis! I have saved numerous recipes of his and all are so delicious and remind me of things I had growing up. Which is definitely a good thing! I grew up in Southeast Louisiana and we know good eatin!
Cynthia Raitano
This was a hit! Easy to make and the flavor was fabulous. I will make this again.
Amy Botticello
Chef Dennis: Do you ever sub ground turkey for the meatloaf? I love ground beef, but have pesky acid reflux). Any advice in using ground turkey (light or dark)? Thanks
Chef Dennis Littley
I have used ground turkey, and it comes out well, if you can find a higher fat content ground turkey, it will be moister. I also like using ground chicken, which has a better texture. But both will work with the recipe.
Kelly
Oh it’s in the oven! American girl in Australia making this tonight! I snuck in half a grated zucchini and a carrot to add more veg. I can’t wait for a sandwich tomorrow for lunch! And looking forward to sharing it with my Aussie man and stepson tonight. I’ll come back and rate xx
Kathy
Looks so yummy. I am going to halve the recipe (only feeding two). Will the cooking time be the same?
Chef Dennis Littley
you can probably reduce the cooking time by 10 minutes. If you have an instant read thermometer, just make sure the internal temp is at least 165 degrees
Kathy
Thank you for your reply. I made the half version tonight. I formed it more thick than elongated, checked the eternal temp and ended up using the exact time as your recipe. It turned out perfect and very delish! I will definitely make it again.
Darren
What size do you shape this into?
Chef Dennis Littley
shape it into an oval about 3 inches high
Kevin
Never saw a recipe for meatloaf that was just ground beef? My mom and grandma used combination of beef pork. And I’ve made beef pork(my mom)(beef pork lamb) my nonna and which was the best.
Chef Dennis Littley
Typically meatloaf that’s served in restaurants and diners is all beef. But that being said any combination that you have used or enjoyed using will work when making a meatloaf. It’s all about taste preference and sometimes what you have on hand. I always say if its your diner use what you like to eat.
Jamie
This is something my family loves for dinner! The sauce on top is flavorful and perfectly complements the meatloaf. Delicious!
Susan
I haven’t made/ had meatloaf since I can’t even remember. I had a hankering and made this. Beyond so very yummay❣😋 How would you reheat this properly?
Chef Dennis Littley
I’m happy to hear you enjoyed the meatloaf. You can reheat slices by steaming them in a saute pan, or heat them on a sheet pan in the oven, covered with foil (add a little water to the pan).