Traditional Meatloaf Recipe

I’ve made this traditional meatloaf recipe more times than I can count, and it never fails to bring that cozy, homemade dinner feeling to the table. It’s one of those simple meals that always turns out just right.

This meatloaf is tender, juicy, and perfectly seasoned with a classic glaze on top that caramelizes as it bakes.

It reminds me of the kind of dinner grandma would serve with mashed potatoes and a full table.

What You Need to Know

• This meatloaf turns out moist and sliceable with a soft texture and classic glazed top.
• Let it rest for 5 to 10 minutes before slicing so it holds together nicely.
• You can mix and shape the loaf ahead of time and refrigerate until ready to bake.
• For a lighter option, swap part of the beef for ground turkey.

Ingredients Overview

• Ground beef (80/20): This ratio gives you the best juicy, tender texture, but 85/15 also works if you want a slightly leaner loaf
• Minced onion: Yellow onion is the classic choice, but white onion or sweet onion both work well if that’s what you have on hand
• Plain breadcrumbs: These keep the loaf tender and help it hold together, but crushed saltines or panko can be used in a pinch
• Milk: Whole milk is a traditional option, though 2% works just fine too
• Egg: Use one large egg for the best texture and binding
• Ketchup: Regular ketchup gives that familiar old fashioned flavor, and you can use a no-sugar-added version if preferred
• Worcestershire sauce: This brings that savory, classic meatloaf taste, but a splash of soy sauce can work if needed
• Italian seasoning: A simple pantry blend that keeps the flavor cozy and balanced
• Garlic powder: Easy to mix in evenly, though a small amount of finely minced fresh garlic can be swapped in
• Salt: Regular table salt or fine sea salt both work well here
• Black pepper: Fresh cracked black pepper gives a little more bite, but pre-ground black pepper is perfectly fine too

How to Make Traditional Meatloaf Recipe

Step 1: Preheat the oven to 350°F. In a small bowl, whisk together the egg, milk, ketchup, and Worcestershire sauce until smooth.

Step 2: In another bowl, stir together the breadcrumbs, Italian seasoning, garlic powder, salt, and black pepper so everything is evenly combined.

Step 3: Add the ground beef, minced onion, egg mixture, and breadcrumb mixture to a large bowl. Mix gently with your hands until just combined, being careful not to overmix so the meatloaf stays tender.

Step 4: Shape the mixture into a loaf about 8 inches long and 4 inches wide and place it on a rimmed baking sheet or baking dish. If using the glaze, mix it together and spread it over the top. Bake for 50 to 55 minutes, or until the internal temperature reaches 165°F. Let rest for 5 to 10 minutes before slicing.

Grandma’s Tips

• Always mix the meat gently with your hands to keep the texture soft and tender.
• Letting the meatloaf rest before slicing helps it stay together and keeps it juicy.

Modern Updates

• Swap breadcrumbs for oats or crushed gluten free crackers if needed.
• Use half ground turkey and half beef for a lighter version that still feels hearty.

Serving Suggestions

Serve this traditional meatloaf with creamy mashed potatoes, buttered green beans, or sweet corn for a classic comfort food dinner. It also pairs beautifully with roasted carrots, a simple garden salad, or warm dinner rolls to round out the meal.

More Comfort Food Recipes

• Slow Cooker Mississippi Pork Roast
• Scalloped Potatoes
• Easy Cheeseburger Pasta
• Slow Cooker Salisbury Steak with Mushroom Gravy
• Slow Cooker Chicken and Stuffing
• Grandma's Old Fashioned Mac and Cheese Recipe

FAQs

What is the secret to moist meatloaf?

The key to a moist meatloaf is adding enough moisture with ingredients like milk and eggs, and not overmixing the meat. Letting it rest after baking also helps lock in juices.

Should you bake meatloaf covered or uncovered?

Meatloaf is usually baked uncovered so the top can develop a flavorful glaze. If it starts to brown too quickly, you can loosely cover it with foil.

What can I use instead of breadcrumbs in meatloaf?

You can use crushed crackers, oats, or even almond flour as a substitute for breadcrumbs. Each option helps bind the meat while keeping it tender.

How do you keep meatloaf from falling apart?

Using enough binding ingredients like eggs and breadcrumbs is important. Letting the meatloaf rest before slicing also helps it hold its shape better.