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Comfort Classics

Classic Meatloaf

A moist, tender meatloaf made with ground beef, onion and herbs, baked under a sticky, sweet and tangy ketchup glaze.

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Slices of glazed meatloaf on a white plate
Photo: Meatloaf on white plate by Roundhere44, CC0, via Wikimedia Commons

Meatloaf became an American dinner-table staple during the Great Depression, when stretching meat with bread and onion fed more people for less. It has stayed popular because it is easy, inexpensive and comforting. This classic version is juicy and tender, seasoned with onion, garlic, Worcestershire sauce and herbs, and baked under a shiny ketchup and brown sugar glaze.

Why this recipe works

  • A panade. Breadcrumbs soaked in milk keep the meatloaf moist and tender instead of dense.
  • Cooked onions. Softening the onion first adds sweetness and stops it being crunchy.
  • Free-form on a sheet pan. Shaping the loaf on a lined sheet pan, rather than packing it into a loaf pan, lets the fat drain away and gives more caramelized glaze.
  • Two coats of glaze. Brushing on glaze before and during baking builds a thick, sticky top.

Do not overmix

Mix the meat with your hands just until everything is evenly distributed. Overworking the mixture makes a tough, bouncy meatloaf.

What to serve with meatloaf

Mashed potatoes, green beans and buttered corn are classic. Leftover slices make excellent sandwiches with extra ketchup or mustard on toasted bread. For another family classic, try our chicken pot pie.

FAQ

How do I know when it is done?

Ground beef should reach 160°F (71°C) in the center. Let the meatloaf rest for 10 minutes before slicing so it holds together.

Classic Meatloaf

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Prep time
Cook time
Additional time
Total time
Servings
8
Difficulty
Easy
Course
Dinner
Cuisine
American

Ingredients

For the meatloaf

For the glaze

Conversions are rounded for convenience. For baking, use the original measurements where possible.

Instructions

  1. Heat the oven to 350°F (180°C, or 160°C (320°F) fan, gas mark 4). Line a rimmed baking sheet with foil or parchment paper.

  2. Heat the oil in a skillet over medium heat and cook the onion for 5 to 6 minutes, until soft. Add the garlic and cook for 1 minute. Let cool.

  3. In a large bowl, stir together the breadcrumbs and milk and let stand for 5 minutes. Beat in the eggs.

  4. Add the beef, cooled onion, ketchup, Worcestershire sauce, thyme, parsley, salt and pepper. Mix gently with your hands until just combined.

  5. Shape into a loaf about 9 x 5 inches (23 x 13 cm) on the baking sheet.

  6. Whisk together the glaze ingredients. Brush half over the meatloaf.

  7. Bake for 40 minutes. Brush with the remaining glaze and bake for 15 to 25 minutes more, until the center reaches 160°F (71°C).

  8. Rest for 10 minutes, then slice and serve.

Notes

  • A mix of ground beef and ground pork makes an especially tender meatloaf.

Tips

  • For a caramelized glaze, broil the meatloaf for the last 2 to 3 minutes, watching closely.

Substitutions

  • Breadcrumbs: use ¾ cup (70 g) quick oats or 2 slices of torn white bread.
  • Turkey: use ground turkey and add 1 extra tablespoon of oil to the mixture.

Storage and reheating

  • Refrigerate for up to 4 days.
  • Freeze slices, wrapped, for up to 3 months. Reheat covered at 350°F (175°C).
Comfort Classics #american classic #family dinner #ground beef

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