Old Fashioned Meatloaf – Classic Meatloaf Recipe

There’s something about a good old-fashioned meatloaf that feels like a warm hug on a chilly evening. It’s a dish that embodies nostalgia—simple, hearty, and packed with flavor. This classic meatloaf recipe is a throwback to the comforting meals of your childhood, yet it never fails to deliver even today. What makes it truly special is the perfect blend of tender, juicy ground beef, a hint of spice, and that sticky-sweet glaze on top. If you’re looking for a recipe that’s easy to make, affordable, and guaranteed to satisfy, this one’s for you!

this RECIPE

My meatloaf moment: A kitchen memory

I’ll never forget the first time I made meatloaf. I was in my early twenties and feeling pretty ambitious about tackling a “classic” recipe. My grandmother used to make meatloaf every Sunday, serving it with buttery mashed potatoes and green beans. The smell of her kitchen—warm and savory with a hint of sweet ketchup glaze—still lingers in my mind.

Well, when I decided to recreate her dish, I learned the hard way that not all meatloaf recipes are created equal. The first time, I forgot the breadcrumbs, and the meatloaf completely crumbled when I tried to slice it. It was a messy disaster, but you know what? That’s how I learned. Now, whenever I make this version, it’s like I can hear her saying, “Don’t skimp on the sauce!”

A bite of history: Where meatloaf comes from

Meatloaf has roots that stretch all the way back to ancient Rome, where cooks would mix ground meat with bread and spices. However, the version we know today didn’t truly take shape until the late 19th and early 20th centuries. During the Great Depression, meatloaf became a staple in American households because it was a budget-friendly way to stretch ground meat by adding fillers like breadcrumbs or oatmeal. Over time, this humble dish evolved, with every family putting their own spin on the classic. It’s proof that sometimes, simple comfort food is what stands the test of time.

Let’s talk ingredients: Getting the most out of simple staples

Ground beef

The star of the show! For the juiciest meatloaf, I recommend using 80/20 ground beef (that’s 80% lean meat and 20% fat). The fat ensures your meatloaf stays moist and flavorful. If you’re looking for a leaner option, you can try 90/10, but be sure to compensate with a little extra broth or sauce to prevent dryness.

Breadcrumbs

Breadcrumbs act as a binder, keeping the meatloaf from falling apart while adding structure. Plain breadcrumbs work best, but you can also use panko for a slightly lighter texture. No breadcrumbs on hand? Crushed saltine crackers or rolled oats are great substitutes.

Grated onion

Grated onion is a game-changer here. It adds both flavor and moisture to the meatloaf, ensuring every bite is tender. If you’re not a fan of grating (I get it, messy hands!), finely minced onion works too.

Tomato paste and Worcestershire sauce

These two ingredients work in tandem to create that rich, umami depth of flavor. If you’re out of tomato paste, ketchup is a quick substitute, though it’s slightly sweeter.

The glaze

This sauce is the cherry on top—literally. A mix of ketchup, brown sugar, and Worcestershire, it’s equal parts sweet and tangy. If you like a little heat, feel free to stir in a pinch of cayenne or a splash of hot sauce.

Kitchen gear: What you need to make the magic happen

The beauty of meatloaf is that it doesn’t require fancy equipment. Here’s what you’ll need:

• Mixing bowls: One large for the meat mixture and one small for the sauce.
• A bread pan: This helps shape the meatloaf and ensures even cooking. No bread pan? No problem! You can shape the loaf by hand and bake it on a lined baking sheet.
• A grater: For the onion. If you’re not a fan of grating, a food processor works like a charm.
• A meat thermometer: While not essential, it’s super handy for checking doneness. You’re looking for an internal temperature of 160°F for perfectly cooked meatloaf.

Step-by-step: My foolproof method (and lessons learned!)

1. Preheat your oven
   Start by setting your oven to 350°F. Trust me, a properly preheated oven makes all the difference in getting that perfect crust on your meatloaf.
2. Mix the sauce
   In a small bowl, combine ketchup, brown sugar, and Worcestershire sauce. Set this aside—you’ll need it both for topping the meatloaf and for a little flavor boost in the pan.
3. Combine the ingredients
   In a large bowl, crumble the ground beef and sprinkle over the breadcrumbs and grated onion. In another bowl, whisk together the beef broth, beaten egg, tomato paste, Worcestershire sauce, and seasonings. Pour this mixture over the beef and gently mix everything together with your hands. Don’t overwork it, or the meatloaf can turn dense.
4. Shape the loaf
   Ladle a couple of tablespoons of the sauce into the bottom of a bread pan to prevent sticking. Press the meat mixture into the pan, shaping it evenly. You want it snug but not overly packed.
5. Top with sauce
   Spread the remaining sauce evenly over the top of the meatloaf. It’ll caramelize beautifully in the oven.
6. Bake and rest
   Bake the meatloaf for about 1 hour, or until the internal temperature reaches 160°F. Check it after 45 minutes—every oven is different! Once done, let it rest for 5 minutes before slicing. Resting helps lock in those juices.

Variations and fun twists

• Gluten-free: Swap the breadcrumbs for gluten-free breadcrumbs or rolled oats.
• Low-carb: Use almond flour rinds in place of breadcrumbs.
• Spicy kick: Add a teaspoon of chili powder or a few dashes of hot sauce to the meat mixture.
• Seasonal vibes: For a fall twist, try mixing a tablespoon of apple butter into the glaze.

How to serve it: Make it a meal!

Serve this meatloaf alongside creamy mashed potatoes and roasted green beans for a classic pairing. Want to jazz it up? Add a sprinkle of chopped parsley on top for a pop of color. For a lighter option, pair it with a crisp garden salad or steamed broccoli.

For presentation, slice the meatloaf neatly and arrange it on a platter. Spoon any extra glaze from the pan over the top—it’s like liquid gold!

Sip away: The best beverages

This dish pairs great with iced tea, lemonade, or even sparkling water with a squeeze of lemon. For a cozy night at home, you can’t go wrong with a tall glass of old-fashioned ginger ale Want something a little more unique? Try a fruit cocktail, like a cranberry or peach iced tea.

Storing and reheating leftovers

Leftovers are a gift with this recipe. Store slices in an airtight container in the fridge for up to 3 days. To reheat, pop a slice in the microwave for 1-2 minutes, or warm it in the oven at 300°F until heated through. Pro tip: Cover the meatloaf with foil while reheating to prevent it from drying out.

For longer storage, wrap slices individually in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Adjusting for different servings

This recipe is perfect for 4-6 servings, but you can easily double it for a crowd. Just use a larger pan or bake two loaves side by side. If halving the recipe, reduce the cook time slightly—check for doneness around the 40-minute mark.

Troubleshooting: Common meatloaf mishaps

• Meatloaf falling apart: Make sure to use enough breadcrumbs or a substitute to bind the mixture.
• Dry texture: Check your fat content. Using lean beef? Add a splash more broth or some extra sauce on top.
• Undercooked center: Always use a meat thermometer to ensure it’s cooked through.

Give it a try!

There’s a reason old-fashioned meatloaf has stuck around for generations—it’s comforting, easy, and downright delicious. Don’t be afraid to experiment with flavors and make it your own. Whether it’s a weeknight dinner or a nostalgic treat, this classic recipe is sure to become a regular in your kitchen.

Frequently Asked Questions

2. Do I have to use a bread pan?
Not at all! You can shape the meatloaf by hand and bake it on a lined baking sheet instead.

3. What can I use instead of breadcrumbs?
Crushed saltines, rolled oats, or almond flour are great substitutes.

4. Can I make this ahead of time?
Yes! Assemble the meatloaf and store it covered in the fridge for up to 24 hours before baking.

5. How can I make the glaze less sweet?
Reduce the brown sugar or replace it with a splash of vinegar for a tangier glaze.

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