When it comes to All-American dishes, nothing beats a Classic Meatloaf recipe. And I’m sure you’ll agree after one bite that this is the best meatloaf recipe you’ve ever tried!
My traditional meatloaf recipe is made with lean ground beef, seasonings, onions, Worcestershire sauce, and other pantry staples. When this Classic Meatloaf has finished baking, my easy-to-make zesty glaze takes it to a new level of deliciousness. The glaze enhances the flavor and elevates the dish.
This meatloaf is something the whole family will love, and it can be prepared in advance. That way, you can just pop it in the oven after a long day at work or home.
If you’re looking for a non-traditional meatloaf recipe, my Spicy Meatloaf is sure to please.
Ingredients
Let’s start by gathering the ingredients we need to make my Classic Meatloaf. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Setting up ingredients ahead of time speeds up the cooking process. It also helps make sure you have all the necessary ingredients for the dish.
Do I have to use chopped onions and garlic in my Meatloaf?
No, you don’t. If you don’t like fresh onions or garlic, you can substitute them with granulated versions. This is something I do when making meatloaf for my wife. Use one tablespoon of granulated onion and one teaspoon of garlic instead of the fresh. Or leave them out and use your favorite seasonings.
How Do I Make the Best Meatloaf?
In a large bowl, add the ground beef, garlic, onion, bread crumbs, milk, eggs, ketchup, Worcestershire sauce, and seasonings.
Mix the ingredients until blended. Refrigerate the meat mixture for 30-60 minutes. You may also refrigerate it overnight to let the meatloaf mixture set up. Make sure to cover the meatloaf mixture with plastic wrap.
*If you’re pressed for time, it can be used right away.
Shape the meat into a loaf. Place it on a parchment-lined baking dish, rimmed baking sheet, or sheet pan. Bake in the 350-degree F. oven for 45 minutes.
Ingredients to make the glaze?
Making the glaze only requires a few simple ingredients and can easily be adjusted using your favorite seasonings, type of vinegar, and sweetener.
While the meatloaf is baking, mix the ingredients for the glaze in a small bowl, making sure it’s well blended.
I used these ingredients to make my meatloaf glaze
- ketchup
- cider vinegar
- brown sugar
- garlic powder
- onion powder
- sea salt
- black pepper
After 45 minutes, remove the meatloaf from the oven and spoon the glaze over the top of the meatloaf. Then place the meatloaf back into the oven.
Raise the oven temperature to 400 degrees. Bake for 15 more minutes. Check the internal temperature of the meatloaf. It should be 165 degrees F.
This is the instant-read meat thermometer that I use.
Allow the meatloaf to cool for 5 minutes before slicing, and serve it with your favorite sides.
My classic meatloaf comes as close to perfection as possible, and after one bite, I know you’ll agree this is the best meatloaf recipe you’ve ever made.
If you have any leftovers, they make a delicious meatloaf sandwich the next day.
More Delicious Diner Style Recipes!
Classic Meatloaf Recipe
Ingredients
- 2 lbs ground beef 85 – 90 % Lean
- 1 cup onion finely diced
- 2 cloves garlic minced
- 3 tablespoons ketchup
- 2 large eggs
- 2 tablespoons Worcestershire sauce
- 1 teaspoon sea salt
- 1 teaspoon basil dried or fresh
- 1 teaspoon oregano dried or fresh
- ¼ teaspoon black pepper
- ½ teaspoon paprika sweet or smoked
- 2 tablespoons fresh parsley finely chopped (dry can be substituted)
- 1 cup breadcrumbs plain, panko or seasoned
- ⅓ cup milk
Meatloaf Sauce Ingredients
- ¾ cup ketchup
- 2 teaspoon cider vinegar white or wine vinegar can be substituted
- 2 tablespoon brown sugar light or dark
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees.
Meatloaf Mix
- In a large mixing bowl, mix together the ground beef, garlic, onion, bread crumbs, milk, eggs, ketchup, Worcestershire sauce, and seasonings.If possible allow the meat to set in the refrigerator for 30 minutes to an hour. (or overnight)
- Shape the meat into a loaf and place it on a parchment lined baking dish. Bake in the 350 degree oven for 45 minutes.
Meatloaf Glaze
- Mix the ingredients for the glaze in a small bowl, making sure it's well blended.
- After 45 minutes remove the meatloaf from the oven and spoon the glaze over the top of the meatloaf.Then place the meatloaf back into the oven.
- Increase the oven temperature to 400 degrees and bake an additional 15 minutes, or until the meatloaf reaches an internal temperature of 165 degrees F.
- Allow the meatloaf to cool for 5 minutes before slicing and serve it with your favorite sides.
Mary says
can this be done in a 9×5 loaf pan instead of a baking sheet?
Chef Dennis Littley says
Yes it can. I would line the pan with parchment paper so it lifts out easily. Be careful when removing it, there will be hot grease in the pan. You may want to pour it off first.
Mary says
Used this recipe a few weeks ago. Best recipe ever! It was perfect—taste and texture. Did not use the sauce as my family doesn’t care for any of that sorry of thing on their meatloaf.
Chef Dennis Littley says
Thanks for letting me know you enjoyed my meatloaf recipe! And the glaze is my favorite part by understand its not for everyone.
Julia says
I’ve never made a meatloaf and I’m almost 40. Came across this recipe and wanted to try it- my husband said it was the best meatloaf he’s ever had. So glad I tried this recipe
Chef Dennis Littley says
I’m happy that you tried my recipe too and that you enjoyed my meatloaf recipe! Thanks for taking to time to let me know.
Dave says
Incredible. Served it with mashed potatoes and candied carrots. Yum@
Chef Dennis Littley says
I’m happy to hear you enjoyed my meatloaf recipe. It’s one of my favorite recipes.
Olga says
SO DELICIOUS! My family loved it! Thank you
Chef Dennis Littley says
You’re welcome and thank you for letting me know you enjoyed my meatloaf recipe!
Sharron says
I have been married for 60 years so you can imagine I’ve made quite a few meatloafs but the whole family agreed that this was the best. Up until now my meatloafs have been OK, tasty enough but boring. I have tried numerous recipes and I’ve had problems with the loaf crumbling which is very disappointing for meatloaf sandwiches. Thank you for the recipe. I will be using it from now on.
Chef Dennis Littley says
You are very welcome and congratulations on being married 60 years. It’s high praise indeed that after all these years you think that my recipe is the best. you’ve had.
Lynn says
Every time I make this Meatloaf my husband and son rave about it, I make it a lot , not a scrap left over
Chef Dennis Littley says
That’s what I like to hear! Thanks for letting me know your family has been enjoying my meatloaf recipe.
Cathy Segal Garcia Hoffman says
YUM!
Chef Dennis Littley says
Thank you!
Kim says
Excellent recipe for meatloaf Chef Dennis! The best I ever made. I started with your crab dip and crab cakes and returned for your meatloaf recipe!
Thank you so much. Every recipe I have tried has been outstanding and a keeper!!
Chef Dennis Littley says
Thank you so much for leaving such a wonderful comment! I’m very happy to hear you’ve been enjoying my recipes.
Brenda says
ABSOLUTELY DELICIOUS! I followed the recipe as it reads and it was the Best Meatloaf I have ever tasted. This is going into my recipe rotation.
Chef Dennis Littley says
That’s what I like to hear! I’m glad you enjoyed the meatloaf and hope you find more of my recipes to try.
Kathleen Powers says
I made this meatloaf last night and we loved it! The glaze is a game- changer!!!! I’ve saved the recipe for a repeat!!! Thank- you!!!
Chef Dennis Littley says
I’m happy to hear you enjoyed my meatloaf recipe! I do love that glaze.
Charlene says
I had a hard time separating the meat ingredients from the glaze ingredients. So, dah, I added everything to the meat. And then wondered where are the ingredients for the glaze. I’m sure it will be fine.
Thank you for the recipe!
Anne Murvosh says
This was yummy. The only change I made was to flatten the meat and add provolone slices and roll it up to make a cheesy swirl. It didn’t need it, but everything is better with cheese 😂
Chef Dennis Littley says
I agree with you, cheese always makes everything better!
Linda Hoover says
This came out great. Thank you for the recipe.
I had leftover ground beef, ground pork, and a ground meatball blend for a total of 3.5 lbs. It’s what I had on hand. So, I used that. I adjusted the quantity of ingredients. My son asked if I could brown the onions first, so I did that.
I made 5 x 1-lb loaves. I baked them at 350F for 1/2 hour before I added the glaze and increased the oven temperature to 400F. Baked another 10-15 minutes to reach the internal temperature of 165F. Let it rest.
I will make this again. 😊
Chef Dennis Littley says
You’re very welcome. Browning the onions is a nice touch. And making up smaller extra loaves is what I do at home. That way I’ve got meatloaf ready to go without any work.
Ms Jessie says
This old Mississippi grandma decided to try something different. It’s delicious !
Chef Dennis Littley says
Thank you for trying my meatloaf recipe and I’m very happy to hear you enjoyed it!