Classic Meatloaf

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Nothing says comfort food like a thick, juicy slice of Classic Meatloaf fresh out of the oven. With a tender, flavorful interior and a sweet-savory glaze on top, this dish delivers nostalgic vibes and big flavor in every bite. Whether it’s a weeknight dinner or a Sunday meal with family, meatloaf is always a reliable and hearty favorite.

Made with simple pantry ingredients and packed with homestyle goodness, this meatloaf is moist and satisfying without being greasy. The combination of seasoned ground beef, finely chopped onions, and just the right touch of ketchup glaze makes this recipe timeless. It’s the kind of meal that brings everyone to the table with anticipation.

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Why You’ll Love This Classic Meatloaf

Classic Meatloaf is loved for good reason. It’s easy to prepare, budget-friendly, and full of rich, savory flavor. It’s a flexible dish too — you can tweak the seasonings, swap breadcrumbs for oats, or even sneak in some veggies. The glaze caramelizes beautifully in the oven, adding a slight tang and sweetness that contrasts perfectly with the savory meat.

It’s the ultimate feel-good dish that doesn’t require fancy ingredients. Plus, leftovers (if there are any!) make a mean sandwich the next day.

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What Kind of Meat Should I Use for Classic Meatloaf?

For the juiciest, most flavorful meatloaf, opt for an 80/20 ground beef blend. This ratio of meat to fat ensures that your meatloaf stays moist during baking without becoming greasy. Leaner beef can work, but you may want to mix it with ground pork or even a bit of ground veal to keep the richness. Avoid super lean beef as it tends to dry out.

You can also experiment with half ground beef and half Italian sausage for an extra flavor punch.

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Ingredients for the Classic Meatloaf

This meatloaf calls for simple ingredients that come together for bold flavor and the perfect texture:

• Ground Beef (80/20): The star of the dish. This blend keeps the loaf moist while giving it a rich, beefy taste.
• Breadcrumbs: They act as a binder and help soak up the juices, giving the meatloaf a tender structure.
• Milk: Softens the breadcrumbs and adds moisture to the mix.
• Eggs: Essential for binding everything together and providing structure during baking.
• Onion (finely chopped): Adds flavor, texture, and a subtle sweetness.
• Garlic (minced): Enhances the savory profile.
• Ketchup: Used inside the loaf and for the glaze, offering sweet and tangy notes.
• Worcestershire Sauce: Brings a deep umami richness.
• Salt & Pepper: For seasoning — always to taste.
• Fresh Parsley: A pop of color and freshness.

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How To Make the Classic Meatloaf

Step 1: Prepare the Mixture

In a large mixing bowl, combine the breadcrumbs and milk. Let them sit for 2-3 minutes to soften. Add the ground beef, chopped onions, garlic, eggs, Worcestershire sauce, ketchup, salt, pepper, and parsley. Mix until everything is just combined — don’t overmix or the meatloaf can become tough.

Step 2: Shape the Loaf

Transfer the meat mixture to a lined baking sheet or loaf pan. Shape it into a loaf form, about 8 inches long and 4 inches wide. Press gently to firm it up without packing too tightly.

Step 3: Add the Glaze

In a small bowl, mix ketchup with a bit more Worcestershire sauce. Spread this glaze generously over the top of the meatloaf.

Step 4: Bake

Preheat your oven to 375°F (190°C). Bake the meatloaf for 50–60 minutes, or until the internal temperature reaches 160°F (71°C).

Step 5: Rest and Serve

Let the meatloaf rest for 10 minutes before slicing. This helps the juices redistribute and makes slicing cleaner.

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How to Serve and Store Classic Meatloaf

Classic Meatloaf is best served warm, sliced thick with a spoonful of extra glaze or sauce on the side. It makes a hearty centerpiece for any dinner table. This recipe comfortably feeds 6 people, making it perfect for families or small gatherings.

To store leftovers, allow the meatloaf to cool completely. Wrap slices in foil or place in an airtight container and refrigerate for up to 4 days. For longer storage, freeze individual portions wrapped tightly in plastic and foil — they’ll keep for up to 3 months. Reheat in the oven or microwave, adding a splash of broth or water to keep it moist.

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What to Serve With Classic Meatloaf?

Mashed Potatoes

Creamy mashed potatoes are a traditional pairing, soaking up all the flavorful juices and glaze.

Roasted Vegetables

Try oven-roasted carrots, Brussels sprouts, or green beans tossed with olive oil and herbs.

Macaroni and Cheese

A rich, cheesy side that adds comfort-on-a-plate vibes.

Garlic Bread

Adds a crunchy texture and soaks up any leftover sauce deliciously.

Steamed Broccoli

A healthier, lighter option that still feels like a cozy side dish.

Corn on the Cob

Adds sweetness and color to the plate, perfect in the summer.

Simple Garden Salad

Fresh greens with a vinaigrette balance the richness of the meatloaf.

Baked Sweet Potatoes

A touch of natural sweetness to contrast the savory meat.

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Frequently Asked Questions

Can I make this meatloaf ahead of time?
Absolutely. You can prep the meatloaf mixture and shape it in advance. Just cover and refrigerate it for up to 24 hours before baking. Add the glaze right before it goes into the oven.

Can I freeze cooked meatloaf?
Yes! Let it cool completely, then slice and wrap individual portions tightly. Store them in the freezer for up to 3 months. Reheat in the oven or microwave.

What if I don’t have breadcrumbs?
You can use crushed crackers, rolled oats, or even cooked rice as a substitute. Each gives a slightly different texture but works just as well.

How do I keep meatloaf from falling apart?
Proper binding is key — eggs and breadcrumbs help hold everything together. Avoid overmixing and let the meatloaf rest after baking to firm up before slicing.

Can I add vegetables to the meatloaf?
Definitely! Finely grated carrots, zucchini, or mushrooms can be added for extra nutrition and moisture. Just be sure to sauté watery veggies first so they don’t make the loaf soggy.

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📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you add cheese or change up the glaze? Did you try using turkey or beef?

I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other cook smarter.
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Conclusion

Classic Meatloaf is one of those recipes that never goes out of style. With its perfectly seasoned, tender beef and a glossy, flavorful glaze, it brings warmth and nostalgia to every meal. It’s ideal for beginners and seasoned home cooks alike — a go-to dish for any night of the week.

Whether you stick to the classic or add your own twist, meatloaf is always a winner. Keep this recipe in your back pocket for when you want something comforting, simple, and satisfying.

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