The concept of meatloaf kind of makes me raise an eyebrow because, well, it’s a loaf of meat. But when it’s executed well it’s just so good. So filling, so cozy, and so delicious that I look forward to eating the leftovers over the next few days (hello meatloaf sandwich, I’m looking at you). This Classic Homemade Meatloaf recipe is the traditional meatloaf that we all know and love—tender, juicy, full of flavor, and with the perfectly tangy tomato glaze on top. It’s so perfect when paired with mashed potatoes and green beans. Like a plate of pure comfort!
The Secret to Good Meatloaf
Milk. The secret to good meatloaf is milk. It sounds weird, but it makes a HUGE difference. Milk hydrates the breadcrumbs that are used as a binder in meatloaf, which keeps the loaf super moist and tender.
During the testing phase for this recipe, I made one without the milk just to see if really made a difference and I’m here to say that the difference was ENORMOUS. The meatloaf without milk was dense, a little tough, and notably drier than the meatloaf made with milk. So don’t skip it! P.S. I’m sure that non-dairy milk would have the same effect.
Loaf Pan or Baking Sheet?
There are two camps when it comes to meatloaf: baking in a loaf pan or on a baking sheet. I’m team baking sheet, but I think ultimately it’s going to boil down to personal preference. I find that loaf pans don’t allow for quite enough evaporation so the bottom can get a little soupy. Baking sheets allow for a little more evaporation, leaving the meatloaf perfectly juicy and flavorful.
But if shaping is difficult for you or you want those perfect square edges, you might prefer a loaf pan.
How to Keep Meatloaf from Falling Apart
There are a couple of tricks to making a meatloaf that holds together in nice slices. Here are a few tips:
- Use a recipe that has the right amount of binders (egg and breadcrumbs). This is essentially the glue that holds the meat together.
- Use ground beef with a finer grind, or that has been double ground. Really coarse ground beef won’t mix as thoroughly with the binders and may crumble when sliced.
- Mince the onion as finely as possible. Large chunks of onion will prevent the loaf from holding together as well.
What to Serve with Meatloaf
My favorite pairing for meatloaf is what I have pictured here, Mashed Potatoes and Steamed Green Beans. It’s so simple, classic, and balanced with the meatloaf and its tangy glaze. But here are some other good side dishes for meatloaf:
Classic Meatloaf
Servings 10 slicesIngredients
Meatloaf
- 1 large egg ($0.21)
- 1/3 cup milk ($0.14)
- 1 tsp Worcestershire sauce ($0.02)
- 1/2 cup plain breadcrumbs ($0.32)
- 1 tsp Italian seasoning ($0.10)
- 1/2 tsp garlic powder ($0.05)
- 1 tsp salt ($0.02)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 1/2 cup minced onion ($0.14)
- 1.5 lbs. ground beef (85/15) ($8.03)
Glaze
- 1/2 cup ketchup ($0.40)
- 1 Tbsp brown sugar ($0.02)
- 1 Tbsp Worcestershire sauce ($0.06)
- 1 tsp yellow mustard ($0.03)
Instructions
- Preheat the oven to 350ºF. In a small bowl whisk together the egg, milk, and Worcestershire sauce. In a separate small bowl, stir together the breadcrumbs, Italian seasoning, garlic powder, salt, and pepper. Mince the onion.
- Add the ground beef, egg mixture, breadcrumb mixture, and minced onion to a large bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing.
- Place the meatloaf mixture on a rimmed baking dish and shape it into a loaf that is approximately 4-inches wide, 8-inches long, and 2-inches tall.
- In a separate small bowl, stir together the glaze ingredients (ketchup, brown sugar, Worcestershire sauce, and mustard). Spread the glaze evenly over the top and sides of the meatloaf.
- Bake the meatloaf for 50-55 minutes, or until the internal temperature reaches 165ºF. Allow the meatloaf to rest for 5-10 minutes after baking, then slice and serve.
See how we calculate recipe costs here.
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Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Classic Meatloaf – Step by Step Photos
Preheat the oven to 350ºF. Start by pre-mixing some of the ingredients for the meatloaf so there will be less mixing required for the meat (overmixing the meat can make meatloaf tough). In a small bowl, whisk together ⅓ cup milk, one large egg, and 1 teaspoon Worcestershire sauce. In a separate bowl, stir together ½ cup breadcrumbs, ½ teaspoon garlic powder, 1 teaspoon Italian seasoning, ¼ tsp freshly cracked pepper, and 1 teaspoon salt.
Mince about a ½ cup onion. Make sure to chop or mince the onion as finely as possible. Chunky onion can make the meatloaf fall apart more easily.
Add the milk mixture, breadcrumb mixture, and minced onion to 1.5 lbs. ground beef (85/15). Mix with your hands until everything is evenly combined. Avoid overmixing.
Place the meatloaf mixture on a rimmed baking sheet or baking dish and shape it into a loaf that is approximately 8″ long, 4″ wide, and 2″ tall.
Next, combine the ingredients for the glaze. Stir together ½ cup ketchup, 1 tablespoon brown sugar, 1 teaspoon yellow mustard, and 1 tablespoon Worcestershire sauce.
Spread the glaze over the top and sides of the meatloaf.
Bake the meatloaf in the preheated 350ºF oven for 50-55 minutes, or until the internal temperature reaches 165ºF. Let the meatloaf rest for about 10 minutes before slicing and serving.
AshLynn again all I have on hand ✋🏼 is 73/27, I know that is not 🚫 ideal for meatloaf any suggestions
This is really close to 80/20 and should work out ok!
This was so much like my sweet momma’s recipe ❤️
I found some “meatloaf mix” (beef, pork, veal) marked down at the grocers and made it with 2lbs of meat and doubled everything else. It was fantastic! Thank you so much!
Tried the meat loaf recipe and it was delicious 😋
Making this meatloaf tonight… 02/13/2023
I will post later to comment on how it all goes! Sounds & looks sooo goood!
Wonderful simple meatloaf. Remind me of my mom
I just made this meat loaf today and it was delicious! I was short .20 pounds of meat because I only had 1.3 pounds on hand when I found this recipe. But I followed every step and it turned out perfectly and was tasty. My husband loved it and is looking forward to leftovers tomorrow. 😊 Thank you so much for sharing your recipe.
Just like my mom’s meatloaf. It’s a show stopper! Thank you ..
Thank you for the recipe for a meat loaf dinner you made it so easy
I have used several recipes for meatloaf. This recipe makes it MY meatloaf. Turns out delicious every time.😋
My second meatloaf is almost done now. The family loves it!
Was looking for an easy recipe with step by step instructions. I will be making the meatloaf for tomorrow’s dinner! Thanks!
Thank you for your recipe. I’m gonna try it tonight and give you updates.
I made this meatloaf . And it was way too salty . Was good otherwise, but I’ll be careful not to add the called for amt of salt next time .
Question, can I mix this up, place it in the baking dish and place it in the refrigerator to cook the next day?
Hi, Paula! You can definitely do that! Make sure to wrap it tightly overnight so the beef doesn’t start to turn gray. I would also remove it from the fridge and let it come up to near-room temperature before putting it in the oven because it may not cook in the same timeframe if starting from cold. This is especially important if baking in a glass dish because the drastic temperature change from a cold fridge to a hot oven could also cause the dish to break/crack/explode in the oven. ~Marion :)
I was wondering how much does the serving weight in ounces or grams?
Hi Tracy, Unfortunately, we do not have the weight of the meatloaf after baking. One serving will be 1/10th of the whole meatloaf.
My mother made this over 50 years and it was delicious, I couldn’t remember the recipee and now I have it.
Thank you🌈