The Best Classic Meatloaf Recipe

Why I Keep Coming Back to This Meatloaf (and My Odd First Try)

Okay, so picture this: it’s raining sideways, I’ve lost the will to order takeout yet again, and my fridge contains what looks vaguely like the contents of a 1990s lunchbox. That’s when I usually end up making this meatloaf. To be honest, the first time I made it, I forgot to buy onions and panicked halfway—I used scallions from the yard instead, and you know what? Not bad. My little brother swears this is the taste of his childhood, though he might just be remembering the ketchup crust more than the actual meat. There’s something about squishing it all together with your hands that just feels right (messy, but right). If nothing else, it warms the kitchen. Once, the dog ate an entire slice off the counter; he hasn’t run that fast since.

Why You’ll Love This (From Someone Who’s Burned Meatloaf Before)

I make this when I’ve got a crowd or just a few folks whose love language is gravy. My family goes wild for this because the edges caramelize like magic (unless you wander off, which—oops, I’ve done). Weirdly, it tastes even better the day after, but sometimes the leftovers mysteriously vanish overnight. Oh, and…you can swap in a dollop of BBQ sauce for the ketchup glaze if you like living dangerously. If your oven runs hot (like mine), keep an eye out after 40 minutes or you’ll end up with meatloaf jerky. Ask me how I know.

Ingredients (Flexible, Like My Dinner Plans)

• 2 lbs (about 900g) ground beef (80/20 works best, but I’ve used part pork if that’s what I’ve got. My aunt once used turkey, but I thought it was just okay…)
• 1 cup breadcrumbs (panko, store-brand, or even crushed saltines—my grandma swore by Ritz, but I usually use whatever’s not stale)
• 1 onion, finely chopped (red or yellow work; I’ve even used leeks in a pinch)
• 2 eggs, lightly beaten (sometimes I use 1 egg if I’m feeling rebellious. It still sticks!)
• 1/3 cup milk (any kind—heck, I’ve even used leftover sour cream this one time)
• 1/4 cup ketchup (plus more for the top. Or swap for BBQ; honey mustard was a disaster though, for me anyway)
• 2 teaspoons Worcestershire sauce (do not skip; it’s the secret handshake of meatloaf)
• 1 teaspoon salt (I just eyeball it now, but that’s risky)
• 1/2 teaspoon black pepper (fresh ground if you can be bothered)
• 2 cloves garlic, minced (okay, I’ve used jarred in emergencies. Nobody noticed)
• Optional: handful of chopped parsley (not essential, adds color if you’re feeling fancy)

How I Actually Make This (In a Real Kitchen)

1. Preheat your oven to 350°F (roughly 175°C). Unless, like me, you forget and have to wait while the oven huffs and puffs to get there.
2. In a large bowl (the biggest one you’ve got—trust me), toss in your ground beef, breadcrumbs, onion, eggs, milk, ketchup, Worcestershire, salt, pepper, and garlic. I just dump it all in at once. Mixing by hand is a must—yes, it’s cold and squishy, but somehow it comes together nicely. (I always wear gloves because I’m a wimp, but bare hands work too!)
3. Pat the mixture into a loaf shape on a lined baking sheet or plop it into a loaf pan. If it looks a bit lumpy at first, don’t stress. This is where I usually sneak a tiny taste of the raw oniony mixture—don’t tell my mom.
4. Smooth out the top with the back of a spoon, then smear a generous layer of ketchup (or BBQ sauce) across the top. Some folks like to crisscross with a fork for style. My kids roll their eyes.
5. Bake uncovered for 55 to 65 minutes. Listen, every oven is different—sometimes mine gets an attitude and cooks unevenly, so check around the 50 minute mark. Should look browned around the edges and a bit bubbly on top. Let it stand for at least 10 minutes to firm up. (Sudden slicing leads to meatloaf carnage. Learned this the hard way.)

A Few Notes from the Front Lines

• If your mixture feels too wet, just add a sprinkle more breadcrumbs. Too dry? Splash of milk. It’s never the same twice, honestly.
• I used to think you had to use a loaf pan. Actually, it cooks just fine on a sheet tray and you get more crispy edge bits, which I think is the best part.
• Skimping on the seasoning makes a bland loaf, so don’t be shy. Seriously.

Variations and My Experiment Fails

• Tried adding chopped mushrooms once for extra moisture—worked pretty well, though the kids kept picking them out.
• I’ve done a layer of cheese in the center for a surprise—pretty indulgent!
• Carrots or celery grated in for extra veg—no one seems to mind. Peas, though? That went…badly.
• One time I swapped ketchup for sriracha—more napkins required, but wow.

What You’ll Need (But Not Always)

Large mixing bowl, sheet pan or loaf pan (I once used a roasting pan turned sideways—honestly, anything deep-ish works), spatula. If you don’t have a meat thermometer, just cut in and check if it’s no longer pink in the center. Not perfect, but it’s worked for me.

How to Store It, For the Record

Cooled leftovers go in an airtight container in the fridge; will keep for 2-3 days (though, honestly, in my house it never lasts more than a day!). You can freeze individual slices for quick lunches. Microwaving can make it a bit rubbery, but that’s just how it goes. Better to reheat gently in the oven if you have time—and if you don’t, well, it’s still tasty cold.

What to Serve With Meatloaf (My Favorite Bit!)

Mashed potatoes, obviously; a big pile of green beans on the side makes me feel moderately virtuous. Every now and then, we do it up with buttery corn and a slice of white bread—the kind that sticks to the roof of your mouth. I like it with extra ketchup, my brother sneaks on hot sauce. Gardener’s tip: these herby green beans are genuinely worth a try if you’re sick of plain veg. And here’s a more old-school inspiration: Simply Recipes classic mashed potatoes—never failed me yet.

Lessons I Learned The (Occasionally) Hard Way

• I once tried to skip letting it rest after baking. The result: crumbled meatloaf sadness all over the cutting board. Not worth the impatience.
• Edit: Flipping it out of the pan while it’s piping hot is chaos. Just…don’t.
• Also, don’t add too much liquid, or you’ll need a spoon instead of a knife. True story.

Questions I’ve Actually Been Asked (and My Honest Answers)

Can I use ground turkey or chicken instead?

Sure, but it’s a bit drier, so I usually add extra milk or a tablespoon of mayo (sounds weird, but it’s a trick form my neighbor). Flavor’s milder, but still good!

Do I have to use Worcestershire sauce?

Highly recommend it, but if you’re out, a dash of soy sauce or even steak sauce can step in. Or just skip it—no meatloaf police here.

My meatloaf falls apart, what am I missing?

Probably not enough binder—try a bit more breadcrumbs or another egg. Also, don’t slice while super hot. (Tempting, I know.)

Why is my meatloaf dry?

Check your meat percentage (20 percent fat works best), and don’t skip the milk. And make sure not to overbake…I’ve learned the hard way, honestly.

Can I prep this ahead of time?

Totally—sometimes I mix and shape it in the morning, cover and chill, then bake when company arrives. Even better, honestly.