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A steaming classic meatloaf dinner served on a plate with sides.

Classic Homestyle Meatloaf Dinner

This classic homestyle meatloaf recipe delivers a comforting and flavorful dinner, perfect for any night of the week. With a delicious glaze, it's sure to become a family favorite.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • Skillet
  • Large mixing bowl
  • Whisk
  • Baking sheet
  • Parchment paper
  • Meat thermometer

Ingredients
  

Meatloaf

  • 1.5 - 2 lbs Ground Beef 80/20 lean
  • 1 medium Onion Finely diced
  • 2-3 cloves Garlic Minced
  • 2 large Eggs
  • 1/2 cup Breadcrumbs Plain or panko
  • 1/2 cup Milk Whole milk or buttermilk
  • 1-2 tablespoons Worcestershire Sauce
  • 1/4 cup Ketchup or Tomato Paste
  • Salt To taste
  • Black Pepper To taste
  • Olive Oil A touch (for sautéing aromatics)
  • Fresh parsley chopped (optional)
  • dried herbs thyme or oregano (optional)

Glaze

  • 1/2 cup Ketchup
  • 1 teaspoon Dijon Mustard
  • 2 tablespoons Brown Sugar

Instructions
 

Preparation

  • Heat olive oil in a skillet, then sauté the diced onion until translucent, adding minced garlic in the last minute.
  • Whisk together eggs, milk, Worcestershire sauce, and 1/4 cup ketchup or tomato paste in a large bowl.
  • Add the cooled onion and garlic mixture, breadcrumbs, salt, and pepper to the wet ingredients and mix thoroughly.
  • Add the ground beef and gently mix all ingredients with your hands until just combined, being careful not to overmix.
  • Transfer the mixture to a parchment-lined baking sheet or loaf pan and shape it into an evenly thick loaf.
  • Preheat your oven to 350°F (175°C).
  • In a small bowl, whisk together the remaining 1/2 cup ketchup, Dijon mustard, and brown sugar for the glaze.

Baking

  • Bake the meatloaf uncovered for 45 minutes.
  • Remove the meatloaf, spread the glaze over the top, and continue baking for 15-25 minutes until the internal temperature reaches 160°F (71°C) and the glaze is caramelized.
  • Let the meatloaf rest for 10-15 minutes after baking to redistribute juices before slicing.

Notes

For best results, avoid overmixing the meat to keep it tender. Letting the meatloaf rest after baking is crucial for a moist and flavorful outcome.