There’s just something downright irresistible about Classic Homemade Meatloaf. The combination of tender beef, sweet-savory glaze, and all those comforting aromatics takes me straight back to family dinners at grandma’s table. This recipe is the very definition of comfort food, the kind of dish that makes a kitchen smell like “home” and gets everyone reaching for seconds. Whether you’re a lifelong fan or new to the whole meatloaf scene, this version is reliable, supremely satisfying, and surprisingly easy to love.

Classic Homemade Meatloaf Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Classic Homemade Meatloaf plays an important part, and together they create the perfect balance of flavor and moisture. Don’t be tempted to skip or swap too many things—these essentials truly make the dish shine, both in taste and texture.

Ground beef (80/20): The ideal fat ratio keeps your meatloaf juicy without being greasy.
Breadcrumbs: These help bind it together and soak up all the savory juices for perfect slices.
Whole milk: Soaking the breadcrumbs in milk ensures a moist, tender meatloaf crumb.
Onion (finely chopped): Brings sweetness and texture throughout every bite.
Garlic (minced): Bumps up the savoriness for that can’t-miss homemade flavor.
Large eggs (lightly beaten): Essential for binding all the ingredients so your loaf holds up.
Ketchup: Both inside and on top, it adds zippy sweetness and a nostalgic tang.
Worcestershire sauce: A secret weapon for deep, savory umami notes.
Dijon mustard: Adds a subtle, sharp edge that brightens everything up.
Salt: Pulls out and balances all the flavors.
Black pepper: Adds just the right amount of warmth without overpowering.
Dried thyme: A sprinkle of earthiness to round out the classic profile.
Ketchup (for glaze): The base of that shiny, sweet crust we all love.
Brown sugar (for glaze): Caramelizes for rich, sticky goodness on the outside.
Apple cider vinegar (for glaze): Balances the sweetness with a gentle tang.

How to Make Classic Homemade Meatloaf

Step 1: Prepare the Oven and Pan

Start by preheating your oven to 375°F (190°C). For easy cleanup and that picture-perfect loaf, either line a rimmed baking sheet with parchment paper or give your loaf pan a light grease. This step sets you up for meatloaf success with a crispy edge or a traditional shape—your choice!

Step 2: Soak the Breadcrumbs

In a large mixing bowl, combine the breadcrumbs with whole milk. Let them soak for two to three minutes, until everything forms a soft, almost paste-like base. This step is the key to that famously tender and moist Classic Homemade Meatloaf texture—don’t rush it!

Step 3: Add the Aromatics and Protein

To the breadcrumb mixture, add your ground beef, finely chopped onion, minced garlic, lightly beaten eggs, ketchup, Worcestershire sauce, Dijon mustard, salt, pepper, and dried thyme. These ingredients form the heart of the meatloaf, and each bite will carry all those cozy, savory flavors you crave.

Step 4: Mix and Shape

Using clean hands (or a big spoon), gently mix the ingredients just until everything is combined—overmixing can make the meatloaf dense. Shape the mixture into a classic loaf on your prepared baking sheet, or press it into your greased loaf pan for that classic look. Aim for a loaf that’s about 8 inches long and 4 inches wide so it bakes evenly.

Step 5: Glaze and Bake—Round One

In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar to create your glaze. Spread half of this sweet-tangy mixture over the top of the meatloaf. Pop it into the oven and bake for 40 minutes, letting those flavors sink in and caramelize slightly.

Step 6: Finish with Glaze and Bake Again

After 40 minutes, pull the meatloaf out and brush on the rest of that irresistible glaze. Return it to the oven for another 15 to 20 minutes, or until the internal temperature hits 160°F (71°C). This second glaze bakes into a deep crimson, sticky-sweet crown—absolutely worth the patience!

Step 7: Rest and Slice

Once baked, let your Classic Homemade Meatloaf rest (tent it loosely with foil if you like) for about 10 minutes. This lets the juices settle and keeps every slice picture-perfect. Then, use a sharp knife to cut thick or thin slices, just the way you like them!

How to Serve Classic Homemade Meatloaf

Garnishes

Dress up your Classic Homemade Meatloaf with a sprinkle of chopped fresh parsley or sliced green onions for a pop of color and freshness. If you’re feeling a little extra, a tiny pinch of flaky sea salt on top after baking highlights all those sweet-savory notes in every bite.

Side Dishes

Classic Homemade Meatloaf absolutely begs for creamy mashed potatoes and buttery green beans. Roasted carrots, corn on the cob, or even mac and cheese all make sensational partners. For something lighter, serve slices over a mound of lightly dressed salad greens to balance out the richness.

Creative Ways to Present

If you want to surprise your dinner crowd, try cutting the meatloaf into cubes and serving with toothpicks and extra glaze as party-friendly bites. Or, tuck cooled slices between sturdy bread with lettuce, tomato, and a smear of leftover glaze for the best-ever meatloaf sandwich—a trick your lunchbox will thank you for!

Make Ahead and Storage

Storing Leftovers

Leftover Classic Homemade Meatloaf keeps beautifully in an airtight container in the refrigerator for up to 3 days. Simply let the leftovers cool to room temperature before sealing; that way, the flavors have a chance to mingle and improve, making tomorrow’s lunch even better!

Freezing

To freeze, wrap cooled slices or the whole loaf tightly in plastic wrap or foil, then pop it in a freezer-safe bag. It keeps well for up to 3 months, and you’ll be delighted to find a ready-made main course on those extra-busy nights.

Reheating

Reheat slices gently in the microwave, covered loosely with a damp paper towel, or bake them at 325°F (160°C) until heated through. For the best texture and glaze, spritz with a bit of water or broth before reheating in the oven—this helps restore that original tenderness and shine.

FAQs

How can I keep my Classic Homemade Meatloaf from drying out?

The milk-soaked breadcrumbs and correct fat ratio in the beef are both critical for a juicy loaf. Also, let it rest after baking to help the moisture redistribute.

Can I use ground turkey or another meat?

Absolutely! Ground turkey or a mix of beef and pork both work well. If you go extra lean, add a little grated carrot or zucchini for moisture.

What’s the best way to tell if my meatloaf is done?

Use a meat thermometer—your Classic Homemade Meatloaf is perfectly cooked when the center reaches 160°F (71°C). This ensures both food safety and a juicy texture.

Can I prep the meatloaf in advance?

You can assemble the loaf a day ahead and keep it covered in the refrigerator until ready to bake. Just add an extra five minutes to the baking time if it’s cold from the fridge.

What should I do if my meatloaf crumbles when sliced?

A gentle mix and the right binder amount (like breadcrumbs and eggs) are key. Make sure to let it rest before slicing and use a sharp, serrated knife for clean cuts every time.

Final Thoughts

Once you sink your fork into this Classic Homemade Meatloaf, it’s easy to see why it remains a family favorite year after year. Whether you’re serving it fresh from the oven or reinventing it as an epic sandwich, the simple combination of flavors and comfort never gets old. Give it a try—you just might discover it becomes your new comfort food tradition!

Classic Homemade Meatloaf Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 6 to 8 servings 1x
Diet: Non-Vegetarian

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Description

This classic homemade meatloaf recipe is a comforting and satisfying main course that’s perfect for a family dinner. With a flavorful blend of ground beef, seasonings, and a sweet-tangy glaze, this meatloaf is sure to become a favorite.

Ingredients

Scale

Main Meatloaf:

2 lbs ground beef (80/20)
1 cup breadcrumbs
1/2 cup whole milk
1 small onion, finely chopped
2 cloves garlic, minced
2 large eggs, lightly beaten
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme

For the glaze:

1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon apple cider vinegar

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease a loaf pan.
Prepare the meat mixture: In a large bowl, combine breadcrumbs and milk, then add the ground beef, onion, garlic, eggs, ketchup, Worcestershire sauce, mustard, salt, pepper, and thyme. Mix until just combined—do not overmix.
Shape and bake: Shape the meat mixture into a loaf shape on the prepared baking sheet or press into a loaf pan. Whisk together the glaze ingredients, spread half over the top of the meatloaf, and bake for 40 minutes. Brush the remaining glaze over the top and bake for another 15–20 minutes or until the internal temperature reaches 160°F (71°C).
Rest and serve: Let the meatloaf rest for 10 minutes before slicing and serving.