new recipe : Classic Homemade Meatloaf (Just Like Mom’s, but with a Few Twists)

Pull Up a Chair—Let’s Talk Meatloaf

Okay, so here’s the deal: meatloaf gets a bad rap. I know it. You know it. But honestly, when I was a kid, the smell of my mom’s meatloaf drifting into the hallway was basically the dinner bell. Now, my own version is a little different (I can’t help tinkering), but it’s still classic enough to transport me straight back to her slightly avocado-green kitchen. I’ve burned my share of loaves, trust me—once left one in so long it was basically a meat brick. Still, there’s nothing quite like homemade meatloaf for a bit of edible nostalgia. Except maybe cold meatloaf sandwiches the next day, but that’s a whole other story.

Why I Keep Coming Back to This

I make this when I want something cozy but not fancy. My family goes nuts for it—especially when there’s extra ketchup glaze. (My partner actually requests less onions, but I sneak ‘em in anyway.) I admit, shaping the loaf always makes me feel like I’m prepping dinner for a 1960s sitcom, which is weirdly comforting. And if I’m feeling especially lazy, I just slap the mix in a pan instead of fussing with a loaf shape. Oh, and don’t get me started on how much easier it is than actual roast dinners—no judgment if you just want to keep things simple.

Everything You Need (or Might Swap)

• 1 1/2 pounds ground beef (I sometimes use half beef and half ground pork if it’s on sale—my grandmother swore by all beef, but honestly, both are good)
• 1 cup breadcrumbs (panko, old sandwich bread, or even crushed crackers if you’re out of the others)
• 1/2 cup milk (I’ve used oat milk in a pinch and nobody noticed)
• 1 egg (large, but who’s measuring?)
• 1 small onion, finely chopped (or skip if you’re feeding picky kids—I’ve done both!)
• 2 cloves garlic, minced (or a hefty spoon of garlic powder if you’re out)
• 1/4 cup ketchup, plus more for topping (BBQ sauce works, but it’s a little wild)
• 2 teaspoons Worcestershire sauce (not strictly necessary, but adds oomph)
• 1 teaspoon salt (give or take)
• 1/2 teaspoon pepper (I use more, but I’m reckless like that)
• 1 teaspoon dried thyme or Italian seasoning (or just skip if you don’t have it)
• Optional: 1/2 cup grated carrot or zucchini for sneaky veggies (they really do disappear, promise)

How I Actually Throw This Together

1. Preheat your oven to 350°F (180°C). Or if you forget… just start mixing, the oven will catch up.
2. In a big bowl, toss in the breadcrumbs and the milk. Let ‘em soak for a minute. (This keeps things moist. Trust me—I skipped it once, and it was not the same.)
3. Crack in the egg, add the onion, garlic, ketchup, Worcestershire, salt, pepper, and herbs. Give it a quick mix. This is where I usually realize I forgot to chop the onion, so don’t stress if you’re behind either.
4. Add the meat. Now, get in there with your hands—rings off!—and mix until just combined. If you overmix, it’ll get tough. If it looks weird, that’s normal. (Actually, I find it works better if you leave a little marbling—makes it juicier?)
5. Shape into a loaf on a baking sheet lined with foil or parchment. Or, just squish it into a loaf pan. Either one works; I change my mind every time.
6. Spread extra ketchup over the top. Some folks mix a bit of brown sugar in here, which is… fine, I guess, but I like it tangy.
7. Bake for about an hour. If you’re using a loaf pan, it can take a few more minutes. Sometimes I poke a thermometer in—should hit 160°F in the middle—but I usually just eyeball it. If you see juices running clear, you’re good.
8. Let it rest at least 10 minutes before slicing. Otherwise, it’ll fall apart and you’ll be eating meat crumbles (not that there’s anything wrong with that).

Random Notes From the Trenches

• I once tried making this with all turkey. It was kinda sad—too dry unless you double the ketchup.
• If you use crackers instead of breadcrumbs, go easy on the salt. Most crackers are pretty salty already; ask me how I know.
• I think this tastes better the next day, cold, on white bread with mustard, but that’s probably just me.

Variations I’ve Actually Tried (and a Flop)

• Added diced bell peppers one time—turned out great, sort of a meatloaf-meets-fajita thing.
• Swapped ketchup glaze for BBQ sauce, which my cousin loved, but I found a bit too sweet.
• Tried a gluten-free version with oats instead of breadcrumbs (check out Cookie + Kate’s recipe for ideas)—it worked, though texture’s a bit different.
• Attempted a vegan meatloaf once… let’s just say it wasn’t my finest hour (but maybe this one is better!).

If You Don’t Have That Fancy Loaf Pan…

Honestly, just use a rimmed baking sheet and shape it by hand. Sometimes I even prefer the free-form version because there’s more crispy edge (which my sister fights me for). Or use a casserole dish—whatever’s oven-safe, really.

Keeping Leftovers (Not That There’s Ever Much)

Wrap leftovers tight in foil or pop into a container—they’ll keep 2 to 3 days in the fridge, but, honestly, in my house it never lasts more than a day! You can also freeze slices for a quick lunch, but I usually just eat it all before that happens. If you do freeze it, just thaw overnight in the fridge and reheat gently in the microwave or oven.

How I Like to Serve It

Mashed potatoes, green beans, and meatloaf is basically my personal Mount Rushmore of comfort food. Sometimes I swap in roasted sweet potatoes or even a quick salad if I’m feeling virtuous. (Weirdly, my family insists on serving it with peas, which I tolerate.) Also, meatloaf sandwiches the next day are a must, preferably with lots of mustard and lettuce, on soft bread. That’s the rule.

What I’ve Learned the Hard Way (aka Pro Tips)

• Don’t rush the resting step. I once sliced into it right away and, whoops, it totally collapsed. Let it sit so it sets up a bit.
• If you go crazy with add-ins (like too many veggies or cheese), it might not hold together—been there, done that.
• Actually, covering with foil halfway through baking can help keep it from drying out, but I rarely remember to do it.

Questions People Actually Ask Me

• Can I make this ahead? Yep! Just mix and shape, cover, and keep in the fridge up to a day ahead. I think the flavors get even better (plus, less mess at dinnertime).
• Is this recipe freezer-friendly? Totally. Freeze the raw loaf or baked slices. Just don’t forget to label it—I once pulled out what I thought was banana bread and, surprise, nope.
• Do I have to use ketchup? Nah. Tomato paste with a splash of vinegar and a pinch of sugar works. Or even BBQ sauce if your crowd likes it sweet; just go easy or it’ll overpower the whole thing.
• What can I use instead of breadcrumbs? Like I said, oats, crackers, or even torn-up hot dog buns (I did this once, no regrets). Just adjust seasoning.
• Why is my meatloaf dry? Usually overmixing or overbaking. Or not enough moisture (milk, egg, ketchup). If you’re feeling fancy, you can mix in a spoonful of sour cream—it helps!
• Do I need a thermometer? Nope, but it helps. If not, just check if the juices run clear and it’s not pink in the middle. Worst case, it’s a bit rustic—still tasty!

And if you ever get bored with meatloaf (impossible?), check out Serious Eats’ deep dive for wild inspiration. Or just stick with this old standby. Either way, let me know how it turns out—unless it’s a disaster, in which case, we’ll just call it “crumble casserole” and move on. Cheers!

★★★★★ 4.30 from 182 ratings

Classic Homemade Meatloaf

yield: 6 servings

prep: 20 mins

cook: 20 mins

total: 50 mins

A comforting and flavorful classic homemade meatloaf made with ground beef, breadcrumbs, and a tangy tomato glaze. Perfect for a hearty family dinner.

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Ingredients

• 2 lbs ground beef
• 1 cup breadcrumbs
• 2 large eggs
• 1/2 cup milk
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup ketchup
• 2 tbsp Worcestershire sauce
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup ketchup (for glaze)
• 2 tbsp brown sugar (for glaze)

Instructions

1. 1
   Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper.
2. 2
   In a large bowl, combine ground beef, breadcrumbs, eggs, milk, chopped onion, minced garlic, 1/4 cup ketchup, Worcestershire sauce, salt, and black pepper. Mix until just combined.
3. 3
   Transfer the meat mixture into the prepared loaf pan and shape it into a loaf.
4. 4
   In a small bowl, mix 1/2 cup ketchup with brown sugar. Spread the glaze evenly over the top of the meatloaf.
5. 5
   Bake in the preheated oven for 1 hour, or until the meatloaf is cooked through and the internal temperature reaches 160°F (71°C).
6. 6
   Let the meatloaf rest for 10 minutes before slicing and serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 380 caloriescal

Protein: 32gg

Fat: 18gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 22gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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