Nothing is more comforting than a big slab of meatloaf, classic style. Whether you’re making a family dinner or meal prepping for the week ahead, this meatloaf recipe will definitely become a mainstay in your kitchen. Lightly trimmed and rolled, glazed with a tangy dressing, these bites of savored meat are served warm, and go best with smoky mashed potatoes, roasted vegetables, or a simple salad.
This is meatloaf not typical of meatloaf, and the better for it. Using a combination of ground beef, spices, breadcrumbs, and just the right amount of seasoning, this recipe creates an experience so melt-in-your-mouth you’ll crave it over and over.
Why You’ll LOVE This Recipe
This particular meatloaf recipe strikes that balance: It’s rich and savory — well-spiced, not gloppy — but it’s also incredibly moist. In the meat mixture, a blend of onions, garlic, Worcestershire sauce and a splash of ketchup impart a bold flavor (though this isn’t a ketchup meatloaf), and breadcrumbs and milk keep it juicy, not dry or crumbly like some classic versions.
The glaze is a standout, too — a sweet-and-sour combination of ketchup, brown sugar and vinegar that caramelizes beautifully on top, adding a deeply attractive kick of flavor to every bite. It’s also super simple to whip up with common pantry staples and little prep.
Whether you’re serving a crowd or simply want leftovers that really do taste better the next day, this meatloaf delivers. It’s cheap, kid-approved and easily adaptable to varying flavor whims. It also freezes beautifully, so it’s the perfect dish for those busy weeknights, or lazy Sundays, when you want a satisfying homemade meal with minimal effort.
Make-Ahead Tips
Meatloaf is one of those perfect-pitched dishes that tastes even better the next day, so it’s well suited to meal-prepping or make-ahead plans. If you want to get ahead of yourself, just combine all the meatloaf ingredients, shape it into a loaf and, boom, you have the base of your meal. Add it to an airtight container, tightly covered with plastic wrap, and refrigerate for 24 hours before baking. This creates perfect melding of the flavours.
If you want to freeze it, do that before baking. Tightly wrap the unbaked loaf in foil and into a freezer bag — store up to 3 months. When ready to cook, thaw overnight in the fridge and bake as usual.
You can bake the meatloaf all the way through in advance, cool it and keep it in the fridge for as long as 4 days. Individual slices are easily reheated in the microwave or oven and a welcome meal in an instant.
Ingredients
- 1 ½ lbs ground beef (preferably 80/20 for best flavor)
- 1 cup breadcrumbs
- ¾ cup milk
- 1 egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme (optional)
- ⅓ cup ketchup (for meat mixture)
For the Glaze:
- ⅓ cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
Total Time: 70 minutes
Prep Time: 15 minutes
Cook Time: 55 minutes
Rating: 5.0 ⭐⭐⭐⭐⭐
Instructions (Step-by-Step)
Preheat Oven:
Grate cheese with a box grater or food processor; set aside. Prepare a baking sheet with foil or lightly grease a loaf pan.
Mix the Binder:
Place the breadcrumbs in a large bowl and pour over the milk. Allow to sit 5 minutes to absorb.
Add Ingredients:
Combine with the breadcrumb mixture the ground beef, chopped onion, garlic, egg, Worcestershire sauce, ketchup, salt, pepper and thyme.
Combine:
Using your hands or a wooden spoon, gently mix until everything is evenly incorporated — don’t overmix or the result could be dense.
Shape the Loaf:
Shape the mixture into a loaf on the lined baking sheet, or press into a loaf pan.
Bake (First Round):
Bake, uncovered, for 40 minutes.
Add Glaze:
In a bowl to make the glaze, mix ketchup, brown sugar and vinegar while it bakes. Brush the glaze over the top of the meatloaf after 40 minutes.
Bake Again:
Return to the oven and bake for 15 more minutes, until the glaze is sticky and a little caramelized.
Rest Before Slicing:
Rest the meatloaf for 10 minutes before slicing. This helps retain its juices.
Tips for Making It Better
- For a meatloaf with juicy tender texture, do not stray from 80/20 beef. Wider meat might cause less moistness.
- Do this and don’t overmix meat — it results in tough texture.” Mix just until combined.
- Rest it after baking to help it retain its shape and keep the juices contained.
- Dress it with extras like grated carrots, chopped mushrooms or shredded cheese inside the loaf.
- Tent with foil if the top is browning too fast before it’s done in there.
FAQ (Frequently Asked Questions)
Can I use turkey instead of beef?
Yes, but keep in mind that turkey is leaner and might require added moisture, such as grated zucchini or a splash of broth.
How can I tell when my meatloaf is finished cooking?
Use a meat thermometer — the internal temp should be 160°F (71°C).
Can I freeze an uneaten meatloaf?
Absolutely! That can mean slicing it first, wrapping portions individually and freezing. Reheat as needed.
What do you serve with meatloaf?
Mashed potatoes, green beans, mac and cheese, or roasted veggies are classic and tasty combinations.
Conclusion
This is the kind of meatloaf recipe that stirs up childhood echoes but uples the flavor to adult standards. It’s simple, hearty, and full of flavor — from the juicy inside to the puckeringly sweet glaze. Whether you’re preparing for a holiday, a family dinner or craving comfort food, this meatloaf will never let you down. Make it once, and it will be a go-to favorite in your home for years to come.