Classic Meatloaf Recipe

5 from 2 votes

Classic Meatloaf Recipe

This homemade meatloaf is tender, flavorful, and topped with a sweet and tangy glaze that takes it to the next level. Made with simple pantry staples like breadcrumbs, milk, and seasonings, the addition of Worcestershire sauce adds rich depth, while the brown sugar in the topping creates a perfectly balanced finish. It’s an easy, dependable comfort food recipe that bakes up moist, slices beautifully, and makes a satisfying family meal.

Prep Time 10

Cook Time 55

Servings

Calories 425kcal

Author Jennifer

Equipment

1 loaf pan

Ingredients

For the Meatloaf:

1.5 lbs ground beef (I prefer 80-85% lean beef for this)
1 cup dried bread crumbs
1/2 cup milk (skim or whole or lactose free, whatever you have)
1/2 cup diced onions (you can saute these first for a softer texture, but I usually skip it)
1 large egg (beaten with a fork)
2 tbsp ketchup
1 tbsp Worcestershire sauce
1 teaspoon dried parsley
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

For the Topping:

1/3 cup ketchup
2 tablespoons packed dark brown sugar (I like to use my homemade brown sugar here)
1 tablespoon red wine vinegar

Instructions

Preheat your oven to 350°F
In a large bowl, combine the ground beef, breadcrumbs, onion, milk, egg, 2 tablespoons of ketchup, Worcestershire sauce, parsley, salt, garlic powder, and pepper. Use your hands to mix everything together until just combined ... try to avoid over-mixing. You can wear gloves if the feel of the meatloaf is too weird.
Transfer the mixture into a loaf pan and gently press it into an even layer.
Tip: You can line your loaf pan with parchment paper for easier cleanup later, if you want.
In a small bowl, stir together the topping ingredients: ketchup, brown sugar, and red wine vinegar.
Spread the topping evenly over the meatloaf.
Bake uncovered for 1 hour.
Allow the meatloaf to rest for 15 minutes before slicing, sprinkle with a little parsley (if you wish), then slice and enjoy. If you rush it, your meatloaf may fall apart when slicing.

Notes

I like to double the recipe and make two batches, freezing the second one for another night. To freeze a batch, I put the mixture into a ziploc bag, press out the air, seal it, then press it well into a loaf pan, and put the bag and loaf pan into the freezer so it freezes in the shape of the pan!

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