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A freshly baked old-school classic meatloaf, perfectly browned and sliced.

My "Old-School Classic Meatloaf"

This classic meatloaf recipe delivers a comforting, savory meal with a delicious tangy-sweet glaze. Perfect for a family dinner, it's easy to prepare and yields a juicy, flavorful result.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings 8 slices

Equipment

  • Loaf pan
  • Large bowl
  • Whisk
  • Small bowl
  • Meat thermometer
  • Baking sheet

Ingredients
  

Meatloaf

  • 1.5 lbs ground beef 80/20 Chuck works best
  • 1 large egg lightly beaten
  • 1/2 cup plain breadcrumbs Panko can also be used
  • 1/2 cup milk any kind works
  • 1/2 large onion finely diced
  • 2 garlic cloves minced
  • 1/4 cup fresh parsley chopped
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Glaze

  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard

Instructions
 

Instructions

  • Preheat your oven to 350°F (175°C) and lightly grease a loaf pan.
  • In a large bowl, whisk together the egg, milk, Worcestershire sauce, salt, pepper, and dried thyme.
  • For enhanced flavor, gently sauté the diced onion and minced garlic in olive oil until softened, then let them cool slightly.
  • Add the ground beef, breadcrumbs, chopped parsley, and the sautéed or raw onion and garlic to the bowl with the wet ingredients.
  • Using your hands, gently mix all ingredients until just combined, avoiding overmixing to prevent a tough meatloaf.
  • Transfer the mixture into the prepared loaf pan or shape it into a loaf on a baking sheet.
  • In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard to create the glaze.
  • Bake the meatloaf for 45 minutes.
  • Remove the meatloaf from the oven and evenly spread the prepared glaze over the top.
  • Return it to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C) and the glaze is bubbly.
  • Remove from oven and let the meatloaf rest for 10-15 minutes before slicing to ensure a moist and tender result.

Notes

For extra flavor, use a mixture of ground beef and ground pork. Don't skip the resting step—it's crucial for a juicy meatloaf. This meatloaf pairs wonderfully with mashed potatoes or roasted vegetables.