Classic Meatloaf

EntreeBeef

Oct 11

Written By Amelia

Maybe it’s because I wasn’t forced to eat this while I was growing up, but I am a HUGE fan of meatloaf! Almost every version I have loved — I think it’s one of the most iconic comfort food recipes. This classic homemade meatloaf has a good amount of personality and flavor. Made with sautéed onions, garlic, savory seasonings, and Parmigiano Reggiano, it's incredibly moist, tender, and full of flavor. Finished with a sweet and tangy glaze, it's the perfect family (or single) dinner!!

Also, if you’re looking for a not-classic Meatloaf recipe, try one of my absolute favorites — Paul Prudhomme’s Cajun Meatloaf it is BEYOND flavorful!

About This Classic Meatloaf Recipe

There's something so comforting about a good old-fashioned meatloaf, especially during the colder months when it’s dark outside early and you haven’t worn buttoned pants in a while. This homemade meatloaf recipe uses 100% ground beef, buttery sautéed onions, garlic, Worcestershire sauce, and Parmigiano Reggiano for a rich, savory flavor. A simple ketchup and brown sugar glaze adds the perfect balance of sweetness and tanginess. It's a classic comfort food recipe that's easy to make and even better served over creamy mashed potatoes — SO GOOD!

Why You'll Love This Recipe

Incredibly juicy and tender: Sautéed onions, milk, and breadcrumbs help keep the meatloaf moist.
Packed with flavor: Worcestershire, Dijon mustard, garlic, fresh thyme, and Parmigiano Reggiano add layers of savory goodness.
Sweet and tangy glaze: A simple ketchup-based glaze caramelizes beautifully in the oven.
Made with all beef: No ground pork or specialty meat blends required.
Perfect for leftovers: Delicious reheated or served in a meatloaf sandwich the next day.
Classic comfort food: A hearty, satisfying dinner the whole family can enjoy.

Ingredients You'll Need

Meatloaf

Ground beef (80/20)
Salted butter
Yellow onion
Garlic
Tomato paste
Worcestershire sauce
Dijon mustard
Kosher salt
Italian seasoning
Fresh thyme
Black pepper
Panko breadcrumbs
Whole milk
Eggs
Parmigiano Reggiano (or Parmesan)

Meatloaf Glaze

Ketchup
Brown sugar
Apple cider vinegar
Worcestershire sauce
Dijon mustard

How to Make Classic Meatloaf

Start by sautéing the diced onions in butter until softened and lightly golden. Add the tomato paste and cook until slightly darkened, followed by the garlic and fresh thyme. Turn off the heat and stir in the Worcestershire sauce, Dijon mustard, and seasonings. Allow the mixture to cool slightly before combining it with the ground beef, breadcrumbs, milk, eggs, and Parmigiano Reggiano. Gently shape into a loaf on a lined baking sheet and bake at 350°F. Brush with the homemade ketchup glaze in two stages during baking, cooking until the internal temperature reaches 160°F. Let rest for 15 minutes before slicing and serving.

Tips for Success

Use 80/20 ground beef: The higher fat content helps create a juicy, tender meatloaf.
Cook the onions first: Sautéing the onions in butter softens them and develops a sweeter, richer flavor.
Don't skip the tomato paste: Cooking it until darkened adds concentrated savory flavor.
Avoid overmixing: Gently combine the ingredients to prevent a dense, tough texture.
Skip the loaf pan: Baking the meatloaf free-form allows the exterior to brown and the glaze to coat the sides.
Glaze twice: Applying the glaze in layers creates a glossy, flavorful coating.
Use a meat thermometer: Cook until the center reaches 160°F to avoid overbaking.
Let it rest: Allow the meatloaf to rest for 15 minutes before slicing to help retain its juices.

Frequently Asked Questions

What is the secret to moist meatloaf?
Using 80/20 ground beef, sautéed onions, milk, and breadcrumbs helps keep meatloaf juicy and tender. Avoid overmixing and overcooking for the best texture.

Should I bake meatloaf covered or uncovered?
Bake this meatloaf uncovered. This allows the exterior to brown and the ketchup glaze to develop a sticky, caramelized finish.

What temperature should meatloaf be cooked to?
Ground beef meatloaf should reach an internal temperature of 160°F in the thickest part.

Can I use lean ground beef?
Yes, but 80/20 ground beef is recommended for the juiciest results. Leaner ground beef may produce a slightly drier meatloaf.

Can I make meatloaf ahead of time?
Yes! Prepare and shape the meatloaf up to 24 hours in advance. Cover tightly and refrigerate until ready to bake.

Why does my meatloaf fall apart?
Meatloaf can fall apart if it doesn't have enough binding ingredients or if it's sliced too soon. The eggs and breadcrumbs help hold everything together, while resting before slicing allows the loaf to firm up.

How long does leftover meatloaf last?
Store leftover meatloaf in an airtight container in the refrigerator for 3–4 days. Reheat thoroughly before serving.

Can I freeze meatloaf?
Yes! Cooked meatloaf freezes well for up to 3 months. Wrap individual slices tightly and store in a freezer-safe container.

What to Serve With Meatloaf

Classic meatloaf is especially delicious served over creamy mashed potatoes, which soak up all those flavorful juices. Other great side dishes include roasted green beans, garlic butter carrots, roasted Brussels sprouts, mac and cheese, or warm dinner rolls.

More Recipes You'll Love

Classic Meatloaf Recipe

Yield: 8-10

Author: Amelia is NOT a Chef

Prep time: 25 MinCook time: 70 MinTotal time: 1 H & 35 M

This classic homemade meatloaf is incredibly juicy, tender, and flavorful! Made with sautéed onions, garlic, savory seasonings, and Parmigiano Reggiano, then finished with a sweet and tangy ketchup glaze. The ultimate comfort food!

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Ingredients

Meatloaf

2½ lbs 80/20 ground beef
3 tablespoons salted butter
2 cups finely diced yellow onion
4–5 garlic cloves, minced
2 tablespoons tomato paste
3 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1½ teaspoons kosher salt
1 teaspoon Italian seasoning
1 teaspoon fresh thyme leaves
1½ teaspoons freshly ground black pepper
1 cup panko breadcrumbs
½ cup whole milk
2 large eggs
½ cup finely grated Parmigiano Reggiano (can sub with Parmesan)

Meatloaf Glaze

¾ cup ketchup
2 tablespoons packed brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard

Instructions

Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper or aluminum foil.
Melt the butter in a large skillet over medium heat. Add the diced onions and cook for 8–10 minutes, stirring occasionally, until softened and lightly golden.
Add the tomato paste and cook for 1–2 minutes, stirring frequently, until it darkens to a deeper brick-red color. Add the garlic and fresh thyme and cook for another 30–60 seconds, until fragrant.
Turn off the heat. Stir in the Worcestershire sauce, Dijon mustard, kosher salt, Italian seasoning, and black pepper until well combined. Allow the onion mixture to cool for 10–15 minutes.
In a large bowl, add the ground beef, cooled onion mixture, panko breadcrumbs, milk, eggs, and Parmigiano Reggiano. Using clean hands, gently mix everything together until just combined. Avoid overmixing, which can result in a dense meatloaf.
Transfer the mixture to the prepared baking sheet and gently shape into a loaf approximately 10 × 4½ × 2 inches. Avoid packing the mixture too tightly.
Bake uncovered for 30 minutes.
While the meatloaf bakes, combine the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and Dijon mustard in a small bowl. Stir until smooth.
After 30 minutes, remove the meatloaf from the oven and generously brush the top and sides with approximately half of the glaze. Return to the oven and bake for another 20 minutes.
Brush the meatloaf with another layer of glaze and continue baking for approximately 10–20 minutes, or until the thickest part of the meatloaf reaches an internal temperature of 160°F.
Remove from the oven and let rest for 15 minutes before slicing. Serve with mashed potatoes and garnish with freshly chopped chives, if desired.

Notes

Ground Beef: I recommend 80/20 ground beef for a juicy, flavorful meatloaf. Leaner beef can result in a drier texture.

Don't Overmix: Gently combine the ingredients just until incorporated. Overmixing can make the meatloaf dense or tough.

Free-Form Meatloaf: Shaping the meatloaf directly on a baking sheet allows the exterior to brown and gives the glaze more surface area to caramelize.

Cooking Time: Baking times will vary depending on the thickness of your meatloaf. Begin checking the internal temperature around 55–60 minutes. The center should reach 160°F.

Make Ahead: The meatloaf mixture can be prepared up to 24 hours in advance, covered tightly, and refrigerated until ready to bake. Keep refrigerated at 40°F or below.

Storage: Store leftover meatloaf in an airtight container in the refrigerator for up to 3–4 days.

Freezing: Cooked meatloaf can be frozen for up to 3 months. Wrap individual slices tightly for easy reheating.