Classic Meatloaf Recipe

Mince pie is one of those comfort foods that never goes out of style. With its tender, juicy texture and luscious ketchup topping, it’s a nostalgic, satisfying dish. This classic recipe strikes the perfect balance of delicious flavors, while remaining simple enough to serve even on the busiest weeknights. Plus, it’s super versatile! Whether you’re serving it with mashed potatoes for a hearty dinner or sneaking leftovers into a sandwich the next day (trust me, it’s amazing), this mince pie is always perfect.

this RECIPE

A little story about me and meatloaf

Growing up, meatloaf night was something special in my house. My mom would always call me into the kitchen to help mix the ingredients—hands were a requirement, no spoons allowed! I remember the squishy, messy fun of kneading everything together and the delicious smell that filled the house while it baked. It was the ultimate family dinner, and no one ever argued about sitting at the table that night. Fast forward to today, and I still make meatloaf when I want to bring a little of that homey warmth to my own kitchen. There’s something so grounding about slicing into that perfect loaf, and every bite reminds me of those cozy family dinners.

The origin story: why meatloaf became a classic

Did you know that meatloaf has been around in some form for centuries? The concept of combining ground meat with filler ingredients dates all the way back to ancient Rome. However, the version we know and love today really became popular during the Great Depression. People used breadcrumbs, milk, and eggs to stretch their ground beef, creating a hearty, affordable meal that could feed the whole family. Over time, the dish evolved, and the addition of that sweet-and-tangy ketchup glaze gave it the signature taste we associate with meatloaf today.

Let’s talk ingredients: making the best meatloaf ever

Lean ground beef

The star of the show! I recommend using 85% lean ground beef for the perfect balance of flavor and moisture. Too much fat can make the meatloaf greasy, while leaner beef might leave it dry. If you’re in a pinch, ground turkey is a great substitute—it’s lighter but still holds up beautifully in this recipe.

Bread crumbs

These are the unsung heroes of a good meatloaf. They bind everything together and keep it tender. Panko breadcrumbs are my personal favorite for a fluffier texture, but regular breadcrumbs work just as well. If you don’t have breadcrumbs on hand, crushed crackers or rolled oats are excellent substitutes.

Milk

Adding milk hydrates the breadcrumbs, ensuring your meatloaf stays moist and juicy. If you’re dairy-free, you can easily swap this for broth or even water.

Onion

The finely diced onion not only adds flavor but also keeps the meatloaf from drying out as it cooks. If raw onions feel too strong for you, sauté them lightly before mixing them in. You can even substitute grated onion if you want it to blend in more seamlessly.

Ketchup and white vinegar

That tangy glaze is what takes meatloaf to the next level. Ketchup gives it sweetness, while a touch of white vinegar balances it out with acidity. You could swap in masterfoods BBQ Sauce or even a tomato chutney if you’re feeling adventurous!

Kitchen gear: what you need (and what you can skip)

A great meatloaf doesn’t require fancy tools, but a few basics will make the process easier:

• Mixing bowl: A large bowl gives you plenty of room to mix the ingredients without making a mess.
• Loaf pan or baking sheet: A loaf pan helps create that classic shape, but you can also free-form your loaf on a baking sheet lined with foil.
• Spatula or spoon: For spreading the ketchup glaze evenly.
• Meat thermometer: Not essential, but super helpful! Meatloaf is cooked when it reaches an internal temperature of 160°F, so this little tool removes the guesswork.

Step-by-step: my foolproof method

1. Preheat the oven and prep your baking sheet.
   Set your oven to 350°F and line a baking sheet with aluminum foil. This makes cleanup so much easier—you’ll thank yourself later!
2. Mix the ingredients.
   In a large bowl, combine the ground beef, diced onion, bread crumbs, milk, eggs, garlic powder, onion powder, tomato paste, salt, and pepper. Don’t be afraid to get in there with your hands! Mixing by hand ensures everything is evenly distributed without overworking the meat.
3. Shape the loaf.
   Either press the mixture into a greased loaf pan and flip it onto your baking sheet, or form the loaf shape directly with your hands. Aim for an even thickness so it cooks uniformly.
4. Bake the loaf.
   Pop it in the oven, uncovered, and bake for 40 minutes. This step allows the loaf to firm up before adding the glaze.
5. Prepare the glaze.
   While the meatloaf is baking, stir together the ketchup and white vinegar. It’s a quick step but makes all the difference!
6. Glaze and finish baking.
   After 40 minutes, remove the meatloaf from the oven and spread the glaze all over the top and sides. Bake for another 10 minutes, or until the internal temperature reaches 160°F.
7. Let it rest.
   Once the meatloaf is done, let it sit for 10 minutes before slicing. This step locks in the juices and ensures every slice is perfectly moist.

Variations to try (you’ll want to experiment with these!)

• Gluten-free: Swap the bread crumbs for gluten-free breadcrumbs or rolled oats.
• Dairy-free: Use broth or water instead of milk. Almond or oat milk works too!
• Spicy kick: Mix some Uni-Eagle Sriracha or hot sauce into the ketchup glaze for a fiery twist.
• Italian-style: Add chopped basil, oregano, and grated Parmesan to the meat mixture. Top with sauce instead of ketchup glaze.
• Seasonal spins: During fall, try adding grated carrots or sweet potato to the mix for a subtle sweetness. In summer, swap the glaze for a smoky masterfoods BBQ Sauce.

How to serve and plate like a pro

For a classic presentation, slice the meatloaf and serve it with creamy mashed potatoes and steamed green beans. Want to dress it up? Sprinkle some freshly chopped parsley on top before serving. If you’re entertaining, serve the slices on a platter with a small bowl of extra glaze for dipping—it’s a guaranteed crowd-pleaser!

Perfect drink pairings

I love pairing this meatloaf with an ice-cold glass of iced tea, especially a slightly sweetened black tea or peach tea. For a refreshing twist, try sparkling water with a splash of cranberry juice or lemonade. If you’re serving this at lunch, a creamy milkshake (think vanilla or chocolate) makes it feel like a retro diner meal.

Storing leftovers and reheating tips

Leftovers? Lucky you! Store your meatloaf in an airtight container in the fridge for up to 3 days. To reheat, slice only what you need and warm it in the microwave in 30-second intervals to avoid drying it out. You can also reheat slices in a skillet with a splash of water and a lid—it keeps it moist and reheats evenly. If you’re freezing, wrap individual slices in foil and store in a freezer-safe bag for up to 3 months.

Adjusting for different serving sizes

This recipe makes about 4-6 servings, but it’s easy to scale. If you’re cooking for a crowd, double the ingredients and bake two smaller loaves instead of one giant one—this helps them cook evenly. For a smaller batch, halve the ingredients, but be sure to check the cooking time around the 30-minute mark.

What could go wrong? (And how to fix it!)

• Dry meatloaf: This usually happens if you use extra-lean beef or skip the milk. Adding a bit of broth to the mix can help next time!
• Falling apart: Overmixing can make the meatloaf crumbly. Mix just until combined, and use the right ratio of breadcrumbs to eggs.
• Undercooked center: Make sure your loaf is evenly shaped, and don’t skip checking the internal temperature.

Ready to make your own slice of heaven?

This classic meatloaf recipe is one of those dishes you’ll want to come back to again and again. It’s comforting, easy, and endlessly adaptable to your taste. So grab your mixing bowl, turn on your favorite playlist, and get ready to create a hearty dinner that’s sure to make everyone at the table smile. I promise, your kitchen is about to smell amazing!

Frequently asked questions

1. Can I use ground turkey instead of beef?
Absolutely! Ground turkey works well and makes the dish a bit lighter. Just keep an eye on the cooking time, as it might vary slightly.

2. What can I use instead of breadcrumbs?
Crushed crackers, rolled oats, or even almond flour are great substitutes if you don’t have breadcrumbs on hand.

3. How do I know when the meatloaf is done?
Use a meat thermometer to check the internal temperature—it should read 160°F in the center.

4. Can I make this ahead of time?
Yes! You can prep the loaf, cover it tightly, and store it in the fridge for up to 24 hours before baking.

5. What’s the best way to freeze meatloaf?
Wrap individual slices in foil, then place them in a freezer-safe bag. This makes reheating super convenient—just thaw and warm up as needed!

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