There’s something wonderfully comforting about a hearty slice of meatloaf fresh from the oven. This Easy Classic Meatloaf Recipe captures that cozy, home-cooked feeling with juicy beef, a savory glaze, and familiar flavors that make it such a timeless favorite.

A sliced meatloaf with a shiny dark red sauce on top sits on a white oval plate. The meatloaf has a dense, brown interior speckled with bits of herbs and onion. There are four slices with sauce and small green herb pieces on top. A wooden-handled knife lies beside the meatloaf. The plate rests on a white marbled surface with a soft gray and white striped cloth nearby. In the background, there is a white dish with green vegetables, a small wooden bowl with salt and pepper, and two clear glasses of water. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Classic Meatloaf Recipe
Top Tip
How to Serve Easy Classic Meatloaf Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Classic Meatloaf Recipe

Why You'll Love This Recipe

I’ve made a bunch of meatloaf recipes over the years, but this one sticks out as my go-to because it’s fuss-free and just so dependable. Every bite is packed with flavor and perfectly moist—never dry or crumbly. It’s a classic done right.

Simple Ingredients: You likely have most of these staples in your fridge or pantry already.
Easy Prep: Minimal chopping and a quick mix make this doable even on busy weeknights.
Flavorful Glaze: That ketchup and Worcestershire sauce top adds just the right tangy-sweet finish.
Versatility: Customize it with your favorite herbs or swap oats for breadcrumbs to suit your taste.

Ingredients & Why They Work

Let’s break down the ingredients so you know why each one matters. They all play a role in texture, flavor, or moisture, helping you nail that perfect meatloaf every time. Plus, I’ll share little tips for picking the best versions.

Flat lay of fresh raw ground beef shaped loosely into a mound, a small white ceramic bowl filled with finely diced pale yellow onion, a few peeled garlic cloves clustered together, two large whole brown eggs with clean shells, a small white ceramic bowl with bright red smooth ketchup, a small white ceramic bowl holding dark brown Worcestershire sauce, a small white ceramic bowl containing light beige quick-cooking oats, a small white ceramic bowl with creamy white milk, a small bunch of fresh green parsley sprigs, a small white ceramic bowl with mixed Italian dried herbs, a small white ceramic bowl of coarse white kosher salt, a small white ceramic bowl with freshly ground black pepper, a small white ceramic bowl holding golden light brown coconut sugar crystals — all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground beef: Aim for 80/20 beef for that juicy balance—too lean and it can get dry.
Onion: Finely diced so it blends into the mix without big chunks. It adds sweetness and depth.
Garlic: Fresh minced garlic makes all the difference—skip the powder for real flavor punch.
Eggs: They’re the binder, holding everything together so your meatloaf slices beautifully without crumbling.
Ketchup (in mix and glaze): Provides moisture inside and a tangy glaze outside—double duty deliciousness.
Worcestershire sauce: Adds umami depth, giving the recipe a savory boost you might not expect.
Quick-cooking oats: A healthier stand-in for breadcrumbs that soak up juices and keep the loaf tender.
Milk: Just enough to moisten the oats and keep everything soft and cohesive.
Fresh parsley: Brightens the mix with a subtle herbal note that balances the richness.
Italian seasoning: A blend of herbs that layers classic flavors without overpowering.
Kosher salt & black pepper: Essential for seasoning that brings all the flavors together.
Coconut sugar or brown sugar (in glaze): Sweetens the glaze so it caramelizes beautifully in the oven.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Easy Classic Meatloaf Recipe is how easy it is to tweak. I often sneak in different herbs or swap oats for gluten-free breadcrumbs to suit whatever we have on hand or how I’m feeling in the moment.

Variation: Sometimes, I mix in grated carrots or zucchini to sneak in veggies—shhh, my family never notices!
Spicy twist: Add a teaspoon of chili powder or a dash of hot sauce if you like a little heat.
Cheesy upgrade: Fold in shredded cheddar or mozzarella for an extra layer of comfort.
Herb swap: Try fresh thyme or rosemary instead of parsley for a different herbaceous punch.

Step-by-Step: How I Make Easy Classic Meatloaf Recipe

A rectangular block of raw ground meat mixed with small pieces of white onion and green herbs is placed in the center of a white rectangular baking dish with a thin black edge. The meat mixture has a rough texture with visible bits of ingredients and soft reddish-pink color, sitting on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix It All Gently

Start by preheating your oven to 350°F (175°C) so it’s ready when you finish prepping. In a large bowl, add your ground beef, finely diced onion, minced garlic, eggs, ketchup, Worcestershire sauce, quick oats, milk, parsley, Italian seasoning, salt, and pepper. Use your hands to gently mix everything evenly but be careful not to overwork the meat. Over-mixing can make the loaf tough, and nobody wants that!

Step 2: Shape the Loaf

On a rimmed baking sheet or casserole pan, shape the mixture into a loaf roughly 9 by 5 inches. If you prefer, you can also press it into a loaf pan for a neater shape. I like the rustic look of a free-formed loaf personally—it develops a nice crust on all sides.

Step 3: Brush on the Glaze

In a small bowl, whisk together the ketchup, Worcestershire sauce, and coconut or brown sugar for that classic glossy glaze. Brush this liberally over the top of your loaf. This step is what elevates the flavor and keeps the top moist with a slightly caramelized finish after baking.

Step 4: Bake and Rest

Bake your meatloaf for 50 to 60 minutes, or until the internal temperature reaches 160°F (70°C). Using a thermometer is the safest way to ensure it’s cooked through but not overdone. When it’s done, let it rest for about 10 minutes before slicing. This helps keep those juices locked in.

Top Tip

After making this Easy Classic Meatloaf Recipe countless times, I’ve learned a few tricks to keep it moist and flavorful. These tips will save you from the common pitfalls of dry or crumbly meatloaf.

Don’t Overmix: Use your hands to mix ingredients gently; too much agitation makes the beef dense and tough.
Use the Right Beef: Full-fat ground beef (around 80%) imparts juiciness and richer flavor.
Glaze Generously: The ketchup and sugar glaze caramelizes beautifully—don’t skimp on this step!
Let It Rest: Give the meatloaf 10 minutes to rest after baking so it slices neatly and stays juicy.

How to Serve Easy Classic Meatloaf Recipe

Garnishes

I like to keep it simple with just a sprinkle of fresh parsley over the sliced meatloaf. Sometimes I’ll add a little extra drizzle of ketchup or even a spoonful of homemade gravy to make it extra cozy.

Side Dishes

This meatloaf pairs perfectly with creamy mashed potatoes and roasted green beans. If I’m feeling nostalgic, I serve it alongside buttered corn or a simple side salad for some fresh crunch.

Creative Ways to Present

For family gatherings, I’ve shaped the meatloaf into mini loaves or even muffins for a fun twist. I’ve also served slices open-faced on toasted bread for a hearty meatloaf sandwich, smothered with melted cheese and pickles.

Make Ahead and Storage

Storing Leftovers

Allow the meatloaf to cool completely, then wrap tightly in plastic wrap or aluminum foil. Store in the fridge for up to 3 days. I recommend slicing before storing so you can grab just what you need for quick meals.

Freezing

This recipe freezes really well. I wrap the cooled meatloaf in foil and then place it in a freezer bag. You can freeze whole or slice it up. It’s great for meal prep or busy nights—just thaw overnight in the fridge before reheating.

Reheating

I usually reheat leftovers in the oven at 300°F (150°C) wrapped in foil to retain moisture, about 15-20 minutes until warmed through. Microwaving works too, but watch it closely to avoid drying out.

Frequently Asked Questions:

Can I use ground turkey or chicken instead of beef?

Yes! You can substitute ground turkey or chicken, but I recommend adding a bit more moisture—like an extra egg or a splash of olive oil—since these meats are leaner and can dry out more easily.

What can I use instead of oats?

If you don’t have oats, plain breadcrumbs or crushed crackers are excellent alternatives that absorb moisture well and help bind the loaf.

How do I prevent my meatloaf from falling apart?

Be sure not to overmix the ingredients, use eggs as a binder, and avoid adding too many liquid ingredients. Also, letting the loaf rest after baking helps it firm up and slice better.

Can I make this meatloaf in advance?

Absolutely! You can prepare the meatloaf mixture and shape it in the pan, then cover and refrigerate for up to 24 hours before baking. Just add a few more minutes to the baking time if it's cold from the fridge.

Final Thoughts

This Easy Classic Meatloaf Recipe has definitely earned its spot in my weekly rotation. It’s that comforting plate of nostalgia you’ll find yourself craving again and again. Give it a try, take your time with the glaze, and I promise you’ll come away with a meal that feels like a warm hug on your plate.