Old Fashioned Meatloaf Recipe

Meatloaf is one of those classic comfort foods that feels like a warm hug on a plate. There’s something so nostalgic about slicing into that perfectly browned crust, revealing a juicy, savory center that pairs beautifully with mashed potatoes or a fresh garden salad. This old fashioned meatloaf recipe isn’t just about good food—it’s about evoking memories, creating new ones, and keeping dinnertime simple yet satisfying.

this RECIPE

I’ve been making this recipe for years, tweaking little things here and there, but I always come back to the tried-and-true essentials. It’s straightforward, requires no fancy ingredients, and never fails to make the whole house smell like home. If you’re on the hunt for a reliable meatloaf recipe that delivers every single time, you’re in for a treat.

A little story about meatloaf nights

Growing up, meatloaf nights were a big deal in my house. I remember coming home from school to the smell of onions sautéing in butter, knowing it meant meatloaf was on the menu. My mom always made it with a thick ketchup glaze that caramelized just enough in the oven, giving it that irresistible sweet-and-tangy bite. She’d slice it up and serve it with buttery mashed potatoes and green beans, and it always felt like a mini feast.

I’ll never forget the first time I tried to make meatloaf on my own. I was in college, far from home, and missing those comforting meals. I didn’t have a loaf pan (or much cooking experience, to be honest), so I shaped it freeform on a baking sheet. It wasn’t pretty, but it tasted close enough to home that it brought a few happy tears to my eyes. Now, years later, I’ve refined my approach—but every time I make meatloaf, it feels like a little nod to those formative food memories.

What makes meatloaf so timeless?

The beauty of meatloaf lies in its simplicity. While its exact origins are debated, meatloaf as we know it gained popularity during the Great Depression when families needed affordable, hearty meals that could stretch basic ingredients. It’s essentially a blank canvas—ground meat bound with fillers like breadcrumbs and eggs, seasoned to perfection, and often topped with a glaze or sauce.

Over the decades, it has evolved into countless variations, from classic recipes like this one to more adventurous versions with international flavors. But what never changes is its ability to bring people together around the table. This old fashioned meatloaf sticks to the basics, honoring its humble beginnings while delivering big on flavor and nostalgia.

Let’s talk ingredients: the keys to meatloaf magic

The ingredients for this old fashioned meatloaf are straightforward, but each one plays a crucial role in making the dish shine. Here’s why they’re important and a few tips for getting the best results:

• Ground beef (90% lean): The star of the show. Using 90% lean beef strikes the perfect balance between flavor and texture—enough fat to stay moist without being greasy. If you only have 80% lean beef, no worries—just expect a little more drippings.
• Breadcrumbs: These act as the glue, helping the meatloaf hold its shape while staying tender. If you’re out of breadcrumbs, crushed crackers or rolled oats work in a pinch.
• Milk: This softens the breadcrumbs, creating a moister meatloaf. Whole milk is ideal, but any kind of milk (even dairy-free options) will do the trick.
• Egg: The binder that keeps everything together. Without it, you’d end up with a crumbly mess.
• Yellow onion: Adds flavor and moisture. For a shortcut, finely mince the onion in a food processor—no tears required!
• Ketchup and Worcestershire sauce: These add a sweet, tangy depth that takes the flavor up a notch. Don’t skip the Worcestershire sauce—it’s the secret ingredient that makes meatloaf extra savory.
• Spices and herbs (parsley, garlic powder, black pepper, salt): The seasoning mix ties it all together. Feel free to adjust to your taste—add a pinch of smoked paprika or cayenne if you like a hint of heat.

For the topping, the combination of ketchup, brown sugar, and red wine vinegar is what gives this recipe its signature sweet-and-tangy glaze. If you’re out of vinegar, apple cider vinegar or even lemon juice can step in.

Essential tools: keep it simple

When it comes to making meatloaf, you don’t need a kitchen full of gadgets. Here’s what you’ll want to have on hand:

• Mixing bowls: One large for the meat mixture and a small one for the glaze. A good set of mixing bowls is always worth it!
• Loaf pan: A standard 9×5-inch pan works perfectly to shape the loaf. If you don’t have one, shape the meat mixture into a loaf on a lined baking sheet—it still works beautifully.
• A sturdy spatula or spoon: For mixing. If you’re like me, you might prefer using your hands—it’s messy, but it ensures everything is evenly combined.
• Sharp knife: For slicing clean, even portions. Letting the meatloaf rest after baking makes this step much easier.
• Meat thermometer (optional): For peace of mind, check that the internal temperature reaches 160°F for fully cooked beef.

Step-by-step: making old fashioned meatloaf

1. Preheat the oven: Set your oven to 350°F (175°C) and grease your loaf pan lightly with oil or nonstick spray.
2. Mix the meatloaf ingredients: In a large bowl, combine the ground beef, breadcrumbs, diced onion, milk, beaten egg, 2 tablespoons of ketchup, Worcestershire sauce, parsley, salt, garlic powder, and pepper. Using your hands (or a spoon), mix until just combined—overmixing can make the meatloaf dense.
3. Shape the loaf: Transfer the mixture into your loaf pan and press it down gently to create an even surface. If you’re using a baking sheet, shape it into a loaf with your hands. Don’t worry about perfection—it’ll taste amazing either way.
4. Make the glaze: In a small bowl, stir together the ketchup, brown sugar, and red wine vinegar until smooth. Spread it evenly over the top of the meatloaf with a spatula or spoon.
5. Bake: Place the meatloaf in the preheated oven and bake, uncovered, for 55 minutes. The glaze should be slightly caramelized, and the internal temperature should reach 160°F.
6. Rest and serve: Let the meatloaf rest for 8-10 minutes before slicing. This helps it hold its shape and stay juicy.

Variations to try: mix it up!

Meatloaf is wonderfully versatile. Here are a few ways you can make it your own:

• Gluten-free: Swap the breadcrumbs for gluten-free breadcrumbs or ground oats.
• Vegan: Use plant-based ground “meat,” a flax egg (1 tbsp flaxseed meal + 3 tbsp water), and dairy-free milk.
• Low-carb: Replace breadcrumbs with almond flour or crushed pork rinds.
• Seasonal twist: Add finely chopped veggies like zucchini or carrots to the mix for a summer spin.
• Global flavors: Mix in soy sauce, ginger, and sesame oil for an Asian-inspired meatloaf, or try adding cumin, coriander, and a touch of cinnamon for a Moroccan flair.

Serving ideas: let’s make it a meal

This meatloaf shines when paired with classic sides. Fluffy mashed potatoes and roasted green beans are my go-to, but it’s equally delicious with mac and cheese or a bright, tangy coleslaw. For a pop of freshness, garnish each slice with fresh parsley or chives.

For a cozy family dinner, serve the meatloaf right in the pan with a big serving spoon—it feels homey and inviting. Or, for a more polished presentation, slice it neatly and arrange the pieces on a platter with extra glaze drizzled on top.

Drink pairings to complement the flavors

A glass of medium-bodied red wine, like a Merlot or Pinot Noir, pairs beautifully with the rich, savory flavors of meatloaf. If you prefer beer, a malty amber ale or lager is a great choice. For non-alcoholic options, an iced tea with a squeeze of lemon or even a sparkling water with lime keeps it light and refreshing.

Storing and reheating tips

Leftovers? Lucky you! Meatloaf keeps well in the fridge for up to 3 days. Wrap it tightly in foil or store slices in an airtight container. To reheat, cover the meatloaf with foil and bake at 350°F for 15-20 minutes, or microwave slices on medium power until heated through. For freezing, wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months.

Adjusting for different serving sizes

Need to feed a crowd or just cooking for two? No problem. Double the recipe and bake in a 9×13-inch pan, or halve it and use a smaller loaf pan. Just keep an eye on the bake time—larger loaves may need up to 10 extra minutes, while smaller ones will cook faster.

FAQs

1. Can I use turkey instead of beef?
Absolutely! Ground turkey works well, but add a splash of olive oil to keep it from drying out.

2. What’s the best way to prevent my meatloaf from falling apart?
Don’t skip the egg and breadcrumbs—they’re the key to a firm, sliceable loaf.

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

4. Why is my meatloaf dry?
It’s likely overbaked. Use a meat thermometer to ensure it doesn’t exceed 160°F.

5. Can I skip the glaze?
You can, but the glaze adds a lot of flavor. If you’re not a fan of ketchup, try a barbecue sauce instead.

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