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.
BOO says
Made this delicious meatloaf couple nights ago, what wonderful flavor. I do not usually make it, not by favorite-Wow, this one changed my mind, meat was moist & tender, not too sweet but nice & savory. Did leave out Worcestershire sauce, used a splash of wine instead, gave it a nice taste, used a pinch of cumin in the meat sauce, just a pinch of salt. This was very tasty, made some yummy sandwiches with the 2 pieces left over. This meatloaf was very good with my homemade garlicky mash potatoes. Another keeper. Family really loved this meatloaf. Thanks for sharing.
Chef Dennis Littley says
Thanks for letting me know you enjoyed my meatloaf recipe. I love a good meatloaf sandwich too!
Holly says
This is the best meatloaf recipe I’ve ever found. The glaze is outstanding!
Chef Dennis Littley says
Thank you, I’m glad you enjoyed it!
Mary says
The meatloaf was very tasty and juicy! I made it with ground turkey. Totally Delicious!
Chef Dennis Littley says
Thanks for letting me know you made my meatloaf with ground turkey and enjoyed it!
Amy Marques says
Delicious meatloaf! I used meatloaf mix (beef, veal and pork) instead of all ground beef. This is definitely a do-again recipe.
Chef Dennis Littley says
Thanks for letting me know you enjoyed my meatloaf. Using a standard meatloaf works well, the pork adds flavor to the meatloaf.
Karyn says
Delicious meatloaf. Will be making this again! Made it in a loaf pan and wasn’t sure if it would work out but it did.
Chef Dennis Littley says
I’m happy to hear you enjoyed my meatloaf recipe. Its a family favorite and actually on the menu for dinner tonight.
Michelle says
Hi Karyn,
Did your cooking time vary in the loaf pan?
Jessica says
My quest of finding a fantastic meatloaf that uses ingredients I already have in my kitchen has ended here! This recipe is definitely restaurant quality and absolutely hits the comfort food spot! THANK YOU Chef Dennis! I look forward to trying more of your recipes!
Chef Dennis Littley says
You are very welcome and I’m very happy to hear you enjoyed my meatloaf recipe. I hope you find more delicious recipes on my website to try!
Gord says
I followed the recipe for the meatloaf and the glaze exactly, and it came out great, loved the taste. My loaf actually came out looking like the one you made, even to the point of kind of falling apart. It would have been nice if it had stuck together a little more (tough to make sandwiches when it is so hard to slice) I used panko but maybe the next time I will use breadcrumbs and perhaps one more egg.
Chef Dennis Littley says
I’m happy to hear you enjoyed the flavor of the meatloaf. It does have a tendency to crumble, since its so tender, additional bread crumbs and anohte regg will firm it up.
Andrew Carrell says
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 says
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 says
The whole house loved this! Even the picky kids! Chefs kiss 🤌🏻 it was a happy dance after the first taste.
Chef Dennis Littley says
Thank you for letting me know that your family enjoyed my meatloaf recipe! It’s definitely a favorite in my house!
Allison says
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 says
You are very welcome and thank you for letting me know your family’s been enjoying my meatloaf recipe!
Marie says
Is there a substitution for the 1/3 cup milk to make it dairy free??
Chef Dennis Littley says
You can use a nut milk or just use water.
Alex T says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
You’re very welcome and I’m glad you enjoyed it!
Sheri Smith says
I used chopped shallots and plain Panko crumbs but forgot the mustard in the glaze…Smells delish while cooking. Added two strips of bacon before the glaze. Will let you know the taste. If it tastes as good as it smells while cooking I am certain it will be yummy! Will serve it with mashed Yukon potatoes and some frozen vegetables.
Chef Dennis Littley says
I look forward to hearing how you enjoyed the meatloaf.