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.
Jump to:
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.
- 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.
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
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:
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.
If you don’t have oats, plain breadcrumbs or crushed crackers are excellent alternatives that absorb moisture well and help bind the loaf.
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.
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.
Print
Easy Classic Meatloaf Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This classic meatloaf recipe is tender, moist, and bursting with flavor. Made with ground beef, fresh herbs, oats, and a savory ketchup glaze, it’s a perfect comforting main course that's easy to prepare and sure to satisfy the whole family.
Ingredients
Meatloaf
- 2 pounds ground beef
- 1 small onion, finely diced (about 1 cup diced)
- 4 garlic cloves, minced
- 2 large eggs
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- ⅔ cup quick-cooking oats
- ⅓ cup milk
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Glaze
- ½ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon coconut sugar or brown sugar
Instructions
- Combine ingredients: In a large mixing bowl, add the ground beef, finely diced onion, minced garlic, eggs, ketchup, Worcestershire sauce, oats, milk, chopped parsley, Italian seasoning, kosher salt, and black pepper. Using your hands, mix together the ingredients until well combined, being careful not to over-mix to maintain tenderness.
- Form a loaf: Shape the mixture into a roughly 9x5-inch loaf on a casserole pan or rimmed baking sheet. Alternatively, place the mixture into a loaf pan for a more uniform shape.
- Coat with the glaze: In a small bowl, stir together the ketchup, Worcestershire sauce, and coconut or brown sugar. Brush this glaze generously over the top of the meatloaf to add flavor and moisture.
- Cook: Preheat the oven to 350°F (175°C). Place the meatloaf in the oven and bake for 60 minutes, or until the internal temperature reaches 160°F (70°C), ensuring it is fully cooked.
- Slice and serve: Remove the meatloaf from the oven and let it rest for 10 minutes to allow juices to redistribute. Slice into servings and enjoy your classic meatloaf!
Notes
- Use quick-cooking oats instead of breadcrumbs for a healthier alternative that helps bind the meat.
- Do not over-mix the meat mixture to keep the meatloaf tender and juicy.
- Letting the meatloaf rest before slicing prevents it from drying out.
- You can substitute ground turkey or chicken for a leaner version.
- The glaze adds a sweet and tangy flavor that enhances the meatloaf’s richness.
Nutrition
- Serving Size: 1 serving
- Calories: 367 kcal
- Sugar: 6 g
- Sodium: 626 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 121 mg
Leave a Reply