Classic Meatloaf

If we were hanging out in my kitchen right now, I’d hand you a mug of something warm and say, alright, let’s make meatloaf. This Classic Meatloaf is the one I grew up with, the one I make when the weather turns fussy, and the one my brother asks for whenever he swings by with that grin that says he brought nothing but an appetite. One time I tried to fancy it up with truffle salt; we laughed, then ate the regular version anyway. It just hits the spot, you know?

Also, quick confession. I sometimes hum along to my cooking playlist and forget the timer, so I keep an instant read thermometer nearby like a good luck charm. And yes, I always sneak a tiny taste of the glaze, purely for science, obviously.

Why this shows up at my place more than it probably should

I make this when the day ran long and I want dinner to feel like a hug. My family goes a bit wild for the saucy top and those toasty edges. It’s friendly to what you’ve got in the pantry, and if I’m honest, leftovers make a killer sandwich. On second thought, I think it tastes better the next day, but in my house it rarely survives the night. The only tricky part used to be keeping it tender without falling apart; actually, I find it works better if the breadcrumbs get a good soak first.

What you need, give or take

1 and 1/2 lb ground beef, about 680 g, 80 percent lean
1/2 lb ground pork, about 225 g, optional but lovely for richness
1 cup fresh breadcrumbs or 1 cup panko; I sometimes blitz crackers when I’m in a hurry
3/4 cup milk, or a generous splash of broth if that’s what you have
1 large egg
1 small onion, finely chopped; I sauté it when I have time
2 cloves garlic, minced
1/4 cup ketchup, plus more for the glaze; my grandmother always insisted on Heinz, but honestly any version works fine
2 tablespoons Worcestershire sauce
1 teaspoon Dijon mustard, optional
1 teaspoon kosher salt, plus a pinch for luck
1/2 teaspoon black pepper
1 teaspoon dried thyme or Italian seasoning
2 tablespoons chopped parsley

For the glaze: 1/4 cup ketchup, 1 tablespoon brown sugar, 1 teaspoon apple cider vinegar, a drop of hot sauce if you like. I sometimes whisk in a spoon of apricot jam because why not.

Step by step, sort of methodical, sort of not

Heat the oven to 350 F, about 180 C. Line a baking sheet with parchment or lightly oil a 9 by 5 loaf pan. I swear a loaf pan makes tidy slices, but freeform works fine too.
In a small bowl, stir the milk and breadcrumbs together and let them soak for 5 to 10 minutes. It should look like a soft paste. Don’t worry if it seems loose at first, it always does.
Optionally, sauté the chopped onion with a pinch of salt in a little oil until soft and sweet, 5 to 7 minutes. If I’m rushed, I use it raw and call it a day, but cooked onion is gentler.
In a big bowl, combine the ground beef and pork, the soaked breadcrumbs, egg, onion, garlic, ketchup, Worcestershire, mustard, salt, pepper, thyme, and parsley. Mix with clean hands just until combined. This is where I stop myself because overmixing makes it dense, and nobody wants a brick.
Shape into a loaf, about 8 inches long, and set it in the pan or on the lined sheet. Smooth the top a bit, it helps the glaze sit nicely.
Whisk the glaze ingredients. Brush half on the loaf now. I usually sneak a taste here, then brush on a smidge more.
Bake 45 to 55 minutes until an instant read thermometer reads 160 F in the center. If the top looks pale at 35 minutes, brush with more glaze and keep going. If you like a deeper color, pop it under the broiler for a minute at the end, but keep an eye on it.
Rest 10 to 15 minutes before slicing. I know, waiting is rude, but it keeps the slices neat and juicy.

Random aside while it bakes: I tried learning a simple guitar riff during one of these waits and, well, the meatloaf turned out better than the chords.

Notes I learned the fun way

Colder meat mixes more cleanly. If everything is warm, the fat softens and you can mash it too much.
If the mixture feels too wet, sprinkle in a bit more breadcrumbs; if it feels dry, add a splash of milk. Go by feel, like clay that holds a gentle shape.
Glaze early and again near the end for a shiny top that tastes like a hug with ketchup. Its best friend is that tiny bit of vinegar.
Chop the onion very fine if you are not cooking it. Big bits go crunchy, which is not the vibe.

Little experiments and one that flopped

All beef version: sturdy and classic. Add a touch more milk for tenderness.
Turkey version: lighter, still cozy. Add 1 tablespoon olive oil to the mix and be gentle. It needs love.
BBQ glaze: swap ketchup with your favorite sauce and a spoon of honey. Sweet and smoky, big crowd pleaser.
Mushroom boost: finely chop 1 cup mushrooms, sauté till dry, fold in for extra savoriness.
The one I would skip: oats instead of breadcrumbs plus no egg. It held together, yes, but it was a bit squeaky and oddly crumbly at once.

If you like nerdy background on technique, this deep dive is handy: Serious Eats on meatloaf. And for safe temperatures, I keep this safe temp chart bookmarked.

Gear that helps, plus a workaround

Loaf pan, 9 by 5. It keeps the shape neat and makes slicing easy. I call it essential, though I do freeform on a sheet sometimes.
Sheet pan and parchment. Lets the edges crisp up. If no parchment, lightly oil and you are good.
Instant read thermometer. Takes out the guesswork. I like this style: ThermoWorks ThermoPop.
No loaf pan at all? Fold a little foil boat with tall sides and set it on a sheet. Works a treat, mate.

Storing and reheating without sadness

Cool completely, then refrigerate slices in an airtight container up to 4 days, or freeze up to 3 months. Reheat gently in a low oven, covered, till warm, or in a skillet with a splash of water and a lid. Honestly, in my house it never lasts more then a day, but when it does, cold slices make elite sandwiches.

How we like to serve it

Mashed potatoes and green beans if we are keeping it classic. A simple arugula salad when I want brightness. For sandwiches, toast the bread, add dill pickles and a swipe of extra glaze. Sometimes I make a quick onion jam and everyone gets quiet for a minute, which is rare around here.

Pro tips I wish I knew sooner

I once tried rushing the onion step and regretted it because the raw bite took over. If you can, cook the onion or chop ultra fine.
I once sliced right away and all the juices ran out. Resting is not optional, it is insurance.
I piled on too much glaze once and it slid off like a winter hat. Two thin coats beat one thick one.
I used super lean beef and it came out a tad dry. A little pork or a drizzle of oil balances it.

Real questions I get about Classic Meatloaf

Can I use only turkey? Yes, just add a tablespoon of oil and do not overbake. Aim for 165 F, and let it rest.

Do I need a loaf pan? Nope. A lined sheet works. The pan makes tidy edges, though, so I use it when I want that diner look.

What internal temp should I cook to? For beef and pork, 160 F in the center. Here is that official chart. Thermometers save dinners, y’all.

Why did it crumble? Probably too little binder or you sliced too soon. Add a bit more soaked breadcrumbs next time and rest it longer.

Can I make it ahead? Absolutely. Mix and shape, cover, and chill up to 24 hours. Bake cold from the fridge, just add a few minutes. Or bake, cool, slice, and reheat later.

No egg, any ideas? Try a flax egg or add a spoon of mayo and a touch more breadcrumbs. It is not identical, but it holds.

Can I add cheese? Oh yes. A handful of shredded cheddar inside is fun. It oozes a bit, in a good way.

By the way, if you ever want to switch the glaze to a tomato paste and maple combo, it gives a gentle tang that my neighbor swears by. Different form weeknights, same cozy spirit. Classic Meatloaf is forgiving like that.