Easy Meatloaf Recipe

Made with simple pantry staples and topped with a layer of ketchup, it's an easy meatloaf recipe that's tender, flavorful, and just like grandma used to make.

The grated onion keeps every slice moist, while the breadcrumb mixture creates a soft, classic texture. It's hearty comfort food that's just as good for Sunday dinner as it is for a weeknight meal.

The smell of meatloaf baking in the oven always reminds me of gathering around the table after a long day with a plate full of homemade favorites.

What You Need to Know

• Grating the onion helps keep the meatloaf moist while blending smoothly into the mixture.
• Mix the ingredients gently to avoid a dense or tough meatloaf.
• You can shape the loaf and refrigerate it up to a day before baking.
• Add Worcestershire sauce or Italian seasoning if you'd like a little extra flavor.

Ingredients Overview

• Ground beef: An 80/20 blend provides the best balance of flavor and tenderness. Leaner beef also works but may be slightly less juicy.
• Breadcrumbs: Plain or seasoned breadcrumbs both work well. Crushed saltine crackers are another old fashioned substitute.
• Milk: Whole milk creates the softest texture, but 2% milk is also a great option.
• Egg: A large egg helps bind everything together. Two small eggs can be substituted if needed.
• Onion: Grating the onion distributes its flavor evenly while adding moisture without noticeable chunks.
• Ketchup: Use your favorite brand, or substitute chili sauce for a slightly sweeter glaze.
• Salt and pepper: Keep the seasoning simple or add garlic powder, onion powder, or paprika if desired.

How to Make Traditional Meatloaf

Step 1: Preheat the oven to 350°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.

Step 2: In a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, grated onion, ketchup, salt, and pepper. Mix gently with your hands or a spoon until everything is just combined.

Step 3: Shape the mixture into a loaf and place it on the prepared baking sheet or into the loaf pan. Spread a thin layer of ketchup evenly over the top.

Step 4:

Bake for 55 to 60 minutes, or until the center reaches 160°F. Let the meatloaf rest for 10 minutes before slicing and serving.

Grandma's Tips

• Avoid overmixing the meat mixture to keep the meatloaf tender.
• Let the meatloaf rest before slicing so it stays juicy and holds together.

Modern Updates

• Stir 1 to 2 teaspoons of Worcestershire sauce into the meat mixture for extra savory flavor.
• Mix in finely shredded carrots or zucchini for added vegetables without changing the texture.

More Comfort Food Recipes

• Southern Fried Chicken Drumsticks
• Old Fashioned Roast Chicken
• Baked Ziti
• Grandma's Easy Corn Casserole
• Slow Cooker Mississippi Pork Roast

FAQs

What Is the Secret to Moist Meatloaf?

Using milk, breadcrumbs, grated onion, and avoiding overmixing helps keep the meatloaf moist and tender.

Should Meatloaf Be Covered While Baking?

No. Baking uncovered allows the top to brown and the ketchup glaze to caramelize slightly.

Why Does My Meatloaf Fall Apart?

Meatloaf can crumble if it doesn't have enough binding ingredients or if it's sliced before resting. The egg and breadcrumbs help hold everything together.

Can I Make Meatloaf Ahead of Time?

Yes. Assemble the meatloaf up to 24 hours ahead, cover tightly, and refrigerate until you're ready to bake.