Classic Meat Loaf Recipe

If you are looking for a tried and true Classic Meat Loaf recipe that works every time, this is it. I have made this meat loaf for years, and it always comes out tender, flavorful, and satisfying. Whether you are cooking for your family on a weeknight or preparing a comforting meal for a weekend dinner, this recipe fits the bill.

You do not need any complicated ingredients, and the steps are straightforward. If you follow this guide from start to finish, you will end up with a meat loaf that slices cleanly, holds its shape, and tastes just like the traditional version you remember.

Ingredients for Classic Meat Loaf

Here is everything you need to make this classic meat loaf. Most of the ingredients are pantry staples or easy to find in any grocery store.

For the meat loaf:

• 2 pounds ground beef, 80 to 85 percent lean
• 1 cup plain breadcrumbs
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 large eggs
• 3/4 cup whole milk
• 1/4 cup ketchup
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley

For the topping:

• 1/3 cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon yellow mustard or Dijon mustard

Kitchen Tools You Will Need

To prepare this meat loaf efficiently, have these tools on hand:

• Mixing bowl
• Loaf pan (9×5 inch)
• Measuring cups and spoons
• Chef’s knife
• Cutting board
• Foil (optional, for covering during baking)

Preparation Steps

Step 1: Preheat the Oven

Start by preheating your oven to 350 degrees Fahrenheit. This is the standard temperature for baking meat loaf and ensures even cooking from the outside in.

Step 2: Prepare the Meat Mixture

In a large mixing bowl, combine the ground beef, chopped onion, minced garlic, and breadcrumbs. In a separate small bowl, whisk together the eggs, milk, ketchup, Worcestershire sauce, salt, pepper, thyme, and parsley. Once combined, pour this mixture over the beef and breadcrumb mixture.

Using clean hands or a spoon, mix everything together until just combined. Try not to overmix, or your meat loaf may turn out dense instead of tender.

Step 3: Shape and Transfer to the Pan

I used my fancy Temptation Floral Shaped Ceramic Dish but most of the time I use loaf pans, so proceed in this manner: Take the meat mixture and shape it into a loaf, press it gently into the pan so that it fills the shape evenly. You can also free-form the loaf and place it on a lined baking sheet if you prefer more browning on the outside.

Step 4: Add the Topping

In a small bowl, mix together the ketchup, brown sugar, and mustard. Spread this topping evenly over the top of the meat loaf. It adds a sweet and tangy flavor and also helps to keep the meat moist as it bakes.

Step 5: Bake the Meat Loaf

Place the meat loaf in the center of the preheated oven and bake uncovered for 55 to 65 minutes. Check it around the 55-minute mark with a meat thermometer. The internal temperature should read 160 degrees Fahrenheit when it is fully cooked.

If the top is browning too quickly, you can cover it loosely with foil during the last 15 minutes of baking.

Step 6: Rest Before Slicing

Once the meat loaf is done, take it out of the oven and let it rest for 10 minutes. This helps the juices settle, so the slices hold together and do not fall apart. Use a serrated knife for clean cuts.

Serving Suggestions

This meat loaf pairs well with classic sides like mashed potatoes, green beans, or roasted carrots. I also like serving it with a simple side salad or some buttered corn. You can prepare the sides while the meat loaf is baking to save time.

If you want to turn leftovers into another meal, try slicing the meat loaf for sandwiches the next day. Just add a little mayo or mustard and serve on toasted bread.

Storage Tips

Once your meat loaf has cooled, store any leftovers in an airtight container in the refrigerator. It will keep well for up to four days. To reheat, slice and microwave it on a plate with a damp paper towel to retain moisture.

You can also freeze meat loaf. Wrap slices tightly in plastic wrap, then foil, and place them in a freezer-safe bag. They will stay good for up to three months. When you are ready to eat, thaw overnight in the fridge and reheat gently.

Tips for Best Results

Here are some tips I have learned from making this recipe many times:

• Use beef that has enough fat to keep the loaf moist. Avoid very lean meat, or your loaf may turn out dry.
• Finely chop the onion and garlic to avoid big chunks in the loaf.
• If you do not have breadcrumbs, you can use crushed saltine crackers or oats.
• Make sure to let the loaf rest before slicing so it holds its shape.
• Do not overmix the meat mixture. Handle it gently for the best texture.

Variations You Can Try

Once you have the basic recipe down, you can try different variations depending on your taste or what you have on hand.

• Add grated carrots or chopped celery for extra veggies
• Mix in a tablespoon of barbecue sauce or hot sauce for a different flavor
• Use ground turkey or a mix of beef and pork if you want something a bit lighter
• Swap the topping with a barbecue glaze or tomato sauce

Frequently Asked Questions

Can I make this meat loaf ahead of time?

Yes, you can assemble the meat loaf a day in advance. Just cover it tightly with plastic wrap and store it in the fridge. When you are ready to bake, let it sit at room temperature for 15 to 20 minutes while the oven preheats.

What if I do not have Worcestershire sauce?

You can substitute with soy sauce or a mix of soy sauce and a dash of vinegar. It will not taste exactly the same but still adds depth to the flavor.

How do I know when the meat loaf is done?

The best way to check is with a meat thermometer. The center should reach 160 degrees Fahrenheit. If you do not have a thermometer, make a small cut in the center to check that it is no longer pink and the juices run clear.

Why This Recipe Works

This recipe keeps it simple and relies on balanced ingredients and proper technique. The combination of beef, breadcrumbs, eggs, and milk creates a solid structure that stays moist. The herbs and condiments add flavor without overpowering the meat. The topping provides a familiar taste that many people associate with a homemade, classic meat loaf.

It is also a reliable recipe. Whether you are making it for the first time or the fiftieth, it delivers consistent results. It does not rely on any hard-to-find items or extra steps, making it a solid go-to dish for any home cook.

Final Thoughts

This Classic Meat Loaf recipe is a staple you can return to again and again. It is simple, satisfying, and flexible. Whether you are cooking for one or feeding a crowd, this recipe is easy to double or adapt to what you have in your kitchen. Serve it with your favorite sides, and you have a complete meal that is always a hit. I really think you would love making this again and again after trying this recipe.

Cheers to a great Meatloaf!