Nothing says homemade comfort food quite like a classic Beef Meatloaf Recipe! Made with juicy ground beef, breadcrumbs, onions, garlic, and simple seasonings, this meatloaf is tender, flavorful, and topped with a sweet and tangy ketchup glaze.
It’s an easy family dinner that comes together with simple pantry ingredients and bakes beautifully in the oven. Serve thick slices with creamy mashed potatoes and roasted vegetables for a comforting meal everyone will love.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Resting Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Servings: 6–8
- Course: Main Course, Dinner
- Cuisine: American
- Method: Baking
- Difficulty: Easy
Ingredients
Easy Meatloaf Recipe – Culinary Hill
For the Meatloaf
- 2 pounds ground beef (80/20 recommended)
- 1 cup plain breadcrumbs
- ½ cup whole milk
- 2 large eggs
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 2 tablespoons chopped fresh parsley
For the Meatloaf Glaze
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon yellow mustard
- 1 teaspoon Worcestershire sauce
Instructions
Step 1: Prepare the Oven and Baking Pan
Preheat your oven to 350°F (175°C).
Lightly grease a 9 × 5-inch loaf pan or line a rimmed baking sheet with parchment paper.
A baking sheet allows more of the meatloaf’s surface to brown, while a loaf pan helps it hold a traditional shape.
Step 2: Prepare the Breadcrumb Mixture
In a small bowl, combine the breadcrumbs and milk.
Let the mixture sit for about 3–5 minutes until the breadcrumbs absorb the milk. This helps keep the meatloaf moist and tender.
Step 3: Mix the Meatloaf Ingredients
Easy Homemade Meatloaf — My Diary of Us
In a large mixing bowl, add the ground beef, soaked breadcrumb mixture, eggs, diced onion, minced garlic, ketchup, Worcestershire sauce, salt, black pepper, Italian seasoning, smoked paprika, and parsley.
Using clean hands or a fork, gently mix until everything is just combined.
Important: Avoid overmixing, as this can make the meatloaf dense and tough.
Step 4: Shape the Meatloaf
Loaf And Loaves Difference at Sharon Russell blog
Transfer the mixture into the prepared loaf pan or shape it into a loaf on the lined baking sheet.
Smooth the top gently and make sure the sides are evenly shaped so the meatloaf cooks consistently.
Step 5: Prepare the Sweet and Tangy Glaze
The Sweet Ingredient For A Perfectly Glazed Meatloaf
In a small bowl, whisk together the ketchup, brown sugar, yellow mustard, and Worcestershire sauce.
Mix until smooth and well combined.
Set aside until ready to glaze the meatloaf.
Step 6: Bake the Meatloaf
The Best Temperature For Cooking Meatloaf
Place the meatloaf in the preheated oven and bake for approximately 40 minutes.
Remove it carefully from the oven and spread the prepared glaze evenly over the top.
Return it to the oven and bake for another 15–25 minutes, or until the center reaches 160°F (71°C) on an instant-read food thermometer.
Cooking time can vary depending on the shape and thickness of the meatloaf.
Step 7: Rest, Slice, and Serve
Classic Meatloaf Recipe (Family-Style or Mini Loaves)
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing.
This helps the juices settle and makes it easier to cut neat slices.
Garnish with fresh parsley if desired and serve warm with your favorite side dishes.
Tips for the Best Beef Meatloaf
- Choose 80/20 ground beef: A little fat helps keep the meatloaf juicy and flavorful.
- Soak the breadcrumbs: Mixing breadcrumbs with milk creates a softer, more tender texture.
- Don’t overmix: Combine ingredients gently to avoid a dense meatloaf.
- Finely chop the onion: Smaller pieces blend into the meat mixture and cook more evenly.
- Use a meat thermometer: Check the center for a safe internal temperature of 160°F (71°C).
- Let it rest: Resting for 10 minutes helps the meatloaf hold together when sliced.
Delicious Meatloaf Variations
Bacon-Wrapped Meatloaf with Brown Sugar-Ketchup Glaze Recipe | Food Network
Marvelous Cheesy Meat Loaf Recipe
Polpettone di carne e verdure: ricetta classica e varianti | La Cucina Italiana
9
1. Cheesy Beef Meatloaf: Add 1 cup shredded cheddar cheese to the beef mixture.
2. Bacon-Wrapped Meatloaf: Wrap the shaped meatloaf with bacon strips before baking.
3. Italian Beef Meatloaf: Add ½ cup grated Parmesan cheese and 1 teaspoon dried oregano.
4. Garlic Parmesan Meatloaf: Add extra garlic and ½ cup Parmesan for a savory twist.
5. Spicy Meatloaf: Add ½ teaspoon chili flakes or a little hot sauce to the meat mixture.
6. BBQ Meatloaf: Replace the ketchup glaze with your favorite barbecue sauce.
What to Serve with Beef Meatloaf
Puré de papas con ajo asado Nutrition
Roasted Garlic Pepper Green Beans Recipe
4
Beef meatloaf pairs wonderfully with:
- Creamy mashed potatoes
- Roasted garlic green beans
- Buttered corn
- Honey-glazed carrots
- Creamy macaroni and cheese
- Roasted broccoli
- Fresh garden salad
- Homemade dinner rolls
Storage and Reheating
Refrigerator: Store leftover meatloaf in an airtight container for 3–4 days. Refrigerate within 2 hours of cooking.
Freezer: Wrap individual slices or the whole cooled meatloaf tightly and freeze for up to 3 months for best quality.
Reheating in the Oven: Place slices in an oven-safe dish, cover with foil, and warm at 325°F until heated through.
Reheating in the Microwave: Place a slice on a microwave-safe plate, cover loosely, and heat in short intervals until steaming hot.
Make Ahead: Prepare and shape the meatloaf up to one day ahead. Cover and refrigerate, then bake when ready. For the best results, prepare the glaze separately and add it during baking.
Frequently Asked Questions
1. Why does my beef meatloaf fall apart?
Meatloaf can fall apart if it doesn’t have enough binding ingredients. Eggs and breadcrumbs help hold everything together. Allowing the meatloaf to rest before slicing also makes a difference.
2. Should I cover meatloaf while baking?
No, covering it isn’t necessary for this recipe. Baking uncovered allows the top and glaze to caramelize. If the top browns too quickly, loosely cover it with foil.
3. What is the best ground beef for meatloaf?
80/20 ground beef is a great choice because it provides enough fat for a juicy, flavorful result.
4. How do I know when beef meatloaf is done?
Use an instant-read thermometer. The center should reach 160°F (71°C) for ground beef.
5. Can I make meatloaf without breadcrumbs?
Yes. You can substitute quick oats or finely crushed crackers. The texture may be slightly different.
6. Can I prepare meatloaf the night before?
Yes. Shape the meatloaf, cover it, and refrigerate it. Bake within 24 hours, keeping it refrigerated until cooking.
Printable Recipe Card
Classic Homemade Beef Meatloaf
Best Meatloaf Recipe (Classic!) | The Kitchn
A juicy homemade beef meatloaf made with ground beef, breadcrumbs, onions, garlic, and a sweet and tangy ketchup glaze.
PREP TIME
15 minutes
COOK TIME
55–65 minutes
TOTAL TIME
1 hour 20 minutes
SERVINGS
6–8
Ingredients
Meatloaf
- 2 pounds 80/20 ground beef
- 1 cup plain breadcrumbs
- ½ cup whole milk
- 2 large eggs
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 2 tablespoons fresh parsley
Glaze
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon yellow mustard
- 1 teaspoon Worcestershire sauce
Instructions
- Preheat oven to 350°F (175°C). Grease a 9 × 5-inch loaf pan or line a baking sheet with parchment.
- Combine breadcrumbs and milk in a bowl. Let sit for 3–5 minutes.
- Add ground beef, eggs, onion, garlic, ketchup, Worcestershire sauce, and seasonings.
- Mix gently until just combined.
- Shape into a loaf and place in the prepared pan or on the baking sheet.
- Whisk together glaze ingredients.
- Bake meatloaf for 40 minutes. Spread glaze over the top.
- Bake another 15–25 minutes until the center reaches 160°F (71°C).
- Rest for 10 minutes, slice, and serve.
Notes
- Avoid overmixing to keep the meatloaf tender.
- Use a meat thermometer to check doneness.
- Store leftovers in the refrigerator for 3–4 days.
