Classic Homemade Meatloaf Recipe

I love this Classic Homemade Meatloaf because it’s hearty, comforting, and packed with savory flavor. Every slice is tender and juicy, with a simple glaze on top that brings all the flavors together just right.

Why You’ll Love This Recipe

I make this meatloaf when I want a meal that feels satisfying and homey. The blend of ground meat, seasonings, and veggies keeps each bite flavorful, and the tangy glaze adds the perfect finishing touch. It’s the kind of dish that reminds me of family dinners, and it’s great served with mashed potatoes or roasted vegetables for a complete comfort meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ground beef

• breadcrumbs

• eggs

• milk

• onion, finely chopped

• garlic, minced

• Worcestershire sauce

• salt

• black pepper

• ketchup

• brown sugar (or honey)

• Dijon mustard (optional)

• parsley (optional)

Directions

1. I preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it.

2. In a large bowl, I combine the ground meat, breadcrumbs, eggs, milk, onion, garlic, Worcestershire sauce, salt, and pepper. I mix gently with my hands or a spoon until everything is evenly combined—but I avoid over‑mixing so the meatloaf stays tender.

3. I transfer the meat mixture to the prepared loaf pan and shape it into a loaf.

4. In a small bowl, I whisk together ketchup, brown sugar, and Dijon mustard if I’m using it. I spread this glaze evenly over the top of the meatloaf.

5. I bake the meatloaf for about 60–75 minutes, until the internal temperature reaches 160°F (71°C).

6. Once it’s done, I let the meatloaf rest for about 10 minutes before slicing so it holds together nicely.

7. I slice and serve with my favorite sides.

Servings and timing

This recipe makes about 6 servings.
Total time: about 1 hour 30 minutes, including prep and baking.

storage/reheating

I store leftover meatloaf in an airtight container in the fridge for up to 3–4 days. To reheat, I place slices on a plate and warm them in the microwave or heat them gently in a skillet until hot. If it dried out a bit in the fridge, I add a little extra ketchup or sauce on top when reheating.

FAQs

Can I use only ground beef?

Yes. I usually use all ground beef.

Do I need to soak the breadcrumbs in milk?

I like adding milk because it helps keep the meatloaf moist, but I don’t always soak the breadcrumbs first. I just mix everything together well.

Can I make the glaze spicier?

I’ve added a pinch of cayenne pepper or a splash of hot sauce to the glaze when I want a little kick.

What should I serve with meatloaf?

I often serve mine with mashed potatoes, steamed veggies, or a fresh salad for a balanced meal.

Can I freeze meatloaf?

Yes. Once cooled, I wrap the whole loaf or individual slices tightly before freezing. It stays good in the freezer for about 2–3 months. I thaw in the fridge before reheating.

Conclusion

This Classic Homemade Meatloaf is one of my go‑to comfort meals. It’s easy to make, full of flavor, and satisfying every time I serve it. Whether I share it with family or enjoy leftovers for lunch, it always hits the spot.

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