Classic Meatloaf Recipe

Old-fashioned yet always satisfying, this homemade meatloaf recipe is sure to have everyone coming back for more.

Level: Easy
Yield: 6
Nutritional Analysis Per Serving Serving Size 1 of 6 servings Calories 421 Total Fat 25 g Saturated Fat 2 g Carbohydrates 23 g Dietary Fiber 4 g Sugar 12 g Protein 25 g Cholesterol 72 mg Sodium 524 mg
Total: 1 hr 25 min (includes resting time)
Active: 20 min

Even though classic meatloaf is a staple in American homes, it's not always easy to get it just right. Because it bakes for a long time, it's easy to overcook or under-season, which can leave you with a dry or flavorless result. That's why Recipe Iseasy Kitchen created this traditional meatloaf recipeso delicious and reliable, you'll want to make it again and again. From the perfect blend of meats to the best baking method, here's everything you need to know. Dive in and discover the joy of crafting a meatloaf that feels like home, gathering your loved ones around the table with its irresistible aroma.

How to Make Meatloaf Like a Pro

The Recipe Iseasy Kitchen team shares their expert advice and step-by-step instructions, so you can make a classic meatloaf that everyone will love. Get ready to channel your inner chef and create a masterpiece that's juicy, flavorful, and unforgettable.

Loaf pan versus baking sheet. Our recipe developers prefer baking meatloaf on a parchment-lined baking sheet. This allows air to circulate around the loaf, helping it cook evenly.

Meatloaf mix ratios. Different ground meats have different flavors and fat levels. For a moist and tender result, our recipe developers recommend using equal parts ground beef, pork, and veal or turkey.

Grate the onion. Shredding the onion instead of dicing it creates small, soft pieces that blend into the meatloaf as it bakes, giving it a smooth texture.

Experiment with seasonings. Our recipe developers love the classic flavors in this recipe, but you can also add a tablespoon of dried oregano, a teaspoon of dried basil, and a pinch of dried mint for an Italian twist.

Best temperature for cooking meatloaf. Recipe Iseasy Kitchen recommends 350 degrees F. This temperature is warm enough to keep the meatloaf's shape, but not so hot that it dries out.

The glaze does more than add flavor. Our recipe developers created this simple glaze using ingredients already in the meatloaf recipe. It not only adds rich flavor, but also helps keep the meatloaf moist during the final part of baking.

How long to cook meatloaf. At 350 degrees F, a classic meatloaf usually takes about 55 minutes. However, every oven is different, so our recipe developers use a thermometer to check the internal temperature. Remove the meatloaf from the oven when the center reaches 160 degrees F.

What to Serve with Classic Meatloaf

Serve this classic meatloaf with hearty sides like mashed potatoes and roasted or sauted vegetables. Some of our favorite side dishes for meatloaf include:

Creamed Spinach. Rich, creamy, and packed with two pounds of spinach, this recipe is ready in just 16 minutes.
Baked Feta Mashed Potatoes. The baked feta melts into the potatoes, giving them a subtle tang.
Sauted Asparagus. Garlic, olives, and aromatic basil brighten this quick-cooking veggie side.
Instant Pot Mac and Cheese. This creamy dish is on the table in 30 minutes and only needs five ingredients.

Can You Make this Classic Meatloaf Ahead of Time?

Yes, classic meatloaf can be made ahead. Prepare it, let it cool, then wrap it tightly in plastic wrap and store it in the fridge for up to 4 days. To reheat, remove the plastic wrap, place the meatloaf on a parchment-lined baking sheet, and bake in a preheated 325-degree F oven for 8 to 10 minutes.

You can also freeze leftover meatloaf. Wrap it tightly in plastic wrap, then foil, and place it in a zip-top bag in the freezer for up to 3 months. Thaw it overnight in the fridge before reheating and serving.

Classic Meatloaf

Keep this meatloaf recipe close at hand: It's the only one you'll ever need. Roll up your sleeves, mix, shape, and bake your way to meatloaf perfectionyour kitchen will thank you!

1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey)
1 cup dried breadcrumbs
2 tablespoons chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 medium onion, grated
1 clove garlic, minced
1/2 cup ketchup
1 tablespoon plus 1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
2 teaspoons light brown sugar

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Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.