One of the most comforting dishes that’s become a staple in my kitchen is this Classic Meatloaf. It wasn’t always an instant favorite for me—there were a few rocky tries before I nailed the perfect balance between juicy and flavorful. What finally clicked was understanding how to handle the meat and mix the ingredients just right, and now, this Classic Meatloaf is a go-to recipe whenever I want a cozy, satisfying meal that feels like a warm hug on a plate.
What You’ll Need for This Classic Meatloaf:
Here’s a straightforward list of what you’ll need to create this Classic Meatloaf, each ingredient chosen to keep things simple and affordable, without losing that comforting flavor.
- 1½ pounds ground beef (85% lean works best for moisture and flavor; found at most grocery stores)
- ½ pound ground pork (a great swap for a juicier texture if you want to mix it up)
- 1 cup breadcrumbs (plain or Italian seasoned both work well; easy to find and budget-friendly)
- 1 small onion, finely chopped (adds subtle sweetness and depth)
- 2 cloves garlic, minced (for that classic savory kick)
- 2 large eggs (helps bind everything together)
- ¾ cup milk (any kind works; you can substitute water if needed)
- ⅓ cup ketchup (plus extra for topping the meatloaf; use your favorite brand)
- 1 tablespoon Worcestershire sauce (adds a nice umami punch; optional but recommended)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (optional, but I love the subtle herb flavor it brings)
Quick tips for prep: Chop the onion and garlic finely so they blend nicely, and soak the breadcrumbs in milk before mixing—that keeps your Classic Meatloaf wonderfully tender. I always add a bit extra ketchup on top for that tangy glaze that everyone looks forward to.
If you’re aiming to save a bit, this Classic Meatloaf is budget-friendly since it uses common meats and pantry staples you likely have on hand or can grab easily. Plus, prepping ingredients in advance, like chopping onion or mixing your sauce, can speed things up on a busy day.
For storage, keep your ground meats refrigerated and use within a day or freeze early; breadcrumbs and spices should be in airtight containers to stay fresh longer. Having everything ready means your meatloaf journey is smooth from the start.
How to Make This Classic Meatloaf:
Let’s move step-by-step through making this Classic Meatloaf. I’m here to guide you as if we’re in the kitchen together, making sure each step feels doable and even a little fun.
- Preheat your oven to 350°F (175°C). This gives the oven time to get nice and ready so your Classic Meatloaf cooks evenly.
- Mix your breadcrumbs and milk in a bowl. Let it sit for 5 minutes while you gather other ingredients. This soaking keeps the meatloaf moist and tender.
- In a large mixing bowl, combine ground beef and pork. Add the soaked breadcrumbs, finely chopped onion, minced garlic, eggs, ketchup, Worcestershire sauce, salt, pepper, and thyme. Use your hands (clean, of course!) to gently mix everything just until combined. Overmixing can make the meatloaf dense.
- Transfer the mixture into a loaf pan or shape it gently by hand on a parchment-lined baking sheet. I like to use a loaf pan for neat slices, but a freeform loaf works great too. Shape with a gentle touch so it’s compact but not packed too tightly.
- Spread a thin layer of ketchup on top of the meatloaf. This creates a lovely glaze during baking.
- Bake for about 1 hour to 1 hour and 10 minutes. Your Classic Meatloaf is done when the internal temperature reaches 160°F (70°C). If you don’t have a thermometer, check that it’s cooked through with no pink inside, and juices run clear.
- Let the meatloaf rest for 10 minutes before slicing. This helps it hold together and makes slicing easier.
While you wait, your kitchen will smell heavenly, and this pause gives you a moment to tidy up or enjoy a cup of tea. If your Classic Meatloaf looks moist and golden with a glossy ketchup finish, you’re right on track!
Helpful shortcuts: Use pre-chopped onions or garlic to save prep time, or mix the ingredients the night before and bake it the next day for a convenient meal.
How many times have I made this? More than I can count, and each time, it feels like a little victory to serve a dish that satisfies everyone around my table. This Classic Meatloaf cooks reliably every time, provided you follow these simple steps.
Serving Your Classic Meatloaf:
When it comes to serving this Classic Meatloaf, I love how versatile it is. It’s a comfort food meatloaf that pairs wonderfully with a variety of sides and suits many occasions.
My all-time favorite way is to serve slices alongside creamy mashed potatoes and a crisp Brussels sprouts Caesar salad—a combo I often share on CakesByBelinda here. The meat’s rich flavor balances beautifully with these fresh, tangy sides, creating a well-rounded meal.
For a lighter approach, pair your Classic Meatloaf with roasted seasonal vegetables or a simple vegetable soup (which you can find a delicious recipe for here). Adding a dollop of extra ketchup or a homemade gravy can complement the flavors perfectly.
This meatloaf makes weekday dinners feel special without extra fuss and is a reliable crowd-pleaser at family gatherings or casual dinners. Presentation-wise, a sprinkle of fresh parsley or thyme on top brightens up each slice nicely.
Got leftovers? Try making meatloaf sandwiches with melted cheddar or use chopped meatloaf in tacos or salads for a fresh twist. In colder months, it’s especially satisfying served warm with hearty sides. In warmer months, I keep it simple with fresh salad and lighter veggies.
Friends and family always ask me to make this Classic Meatloaf again—it’s one of those cozy dishes that never fails to bring smiles and full tummies.
Common Questions About This Classic Meatloaf:
I’ve chatted with many friends and fellow bakers about this Classic Meatloaf, and here are some answers to common questions I hear:
Can I make this Classic Meatloaf ahead of time? Absolutely! You can mix and shape the meatloaf the night before, cover it with plastic wrap, and refrigerate. When ready, just bake as usual. It’s a great time saver for busy days.
What’s a good substitute if I don’t have ground pork? Ground turkey or extra ground beef works fine. Just know the texture may be a little different—turkey can be leaner, so consider adding a splash more milk or a beaten egg to keep it moist.
How can I adjust the Classic Meatloaf for different pan sizes? If you don’t have a loaf pan, shape the meatloaf by hand on a baking sheet. Cooking times are roughly the same but start checking doneness around 50 minutes.
Can I freeze this Classic Meatloaf? Yes! Before cooking, wrap the prepared meatloaf tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking.
What if my Classic Meatloaf falls apart when slicing? Make sure you’re not overmixing the meat, and allow it to rest after baking. Resting helps the juices redistribute and keeps slices intact.
Can I add vegetables to the meatloaf? You can finely chop vegetables like carrots or bell peppers and mix them in. They add moisture and nutrition without changing the traditional flavor too much.
Where can I find more recipes like this? If you love this Classic Meatloaf, you might enjoy a hearty sausage gnocchi meal or a delicious vegetable soup from my blog, CakesByBelinda, along with a fresh Brussels sprouts Caesar salad—great sides to try with your meatloaf here, here, and here. For external inspiration, check out The Best Meatloaf Recipe, Classic Homemade Meatloaf Recipe – Budget Bytes, and a Delicious and Easy Meatloaf Recipe You’ll Love.
Final Thoughts on This Classic Meatloaf:
This Classic Meatloaf has a dear spot in my recipe collection because it’s dependable, comforting, and always feels like a family hug at the dinner table. Whether you’re new to making meatloaf or looking for one reliable recipe, this one delivers every time.
My Top Tips for This Classic Meatloaf:
- Use a gentle hand when mixing to keep the texture tender.
- Let it rest after baking to hold its shape when slicing.
- Don’t skip the ketchup topping—it adds that signature glaze and tang.
For variations, I sometimes swap ground beef for turkey for a lighter version, add chopped veggies for a nutrition boost, or stir in smoky paprika for a little extra warmth. The most requested version is the classic with pork mixed in and that ketchup glaze—you really can’t go wrong with it.
Make this Classic Meatloaf your own—add your favorite herbs or try a new topping glaze to suit your taste. I hope this recipe brings you the same joy and tasty satisfaction it has brought me for years. Take pride in making a dish this comforting and reliable; you’re going to love it!
Remember, every great meal starts with confidence in the kitchen. Now it’s your turn to enjoy this Classic Meatloaf, a true comfort food meatloaf that’ll soon become a family favorite.
Happy baking, friends!
Classic Meatloaf
A hearty and comforting classic meatloaf made with ground beef, herbs, and a tangy tomato glaze, perfect for a family dinner.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 1 1/2 pounds ground beef
- 1 cup breadcrumbs
- 1/2 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- For the glaze: 1/3 cup ketchup, 2 tablespoons brown sugar, 1 tablespoon mustard
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine ground beef, breadcrumbs, milk, onion, garlic, egg, ketchup, Worcestershire sauce, salt, pepper, thyme, and oregano. Mix gently until just combined.
- Shape the mixture into a loaf and place it in a baking pan.
- In a small bowl, mix ketchup, brown sugar, and mustard for the glaze.
- Spread the glaze evenly over the meatloaf.
- Bake for 1 hour or until the internal temperature reaches 160°F (71°C).
- Remove from oven and let rest for 10 minutes before slicing and serving.
Notes
For extra flavor, try adding finely chopped bell peppers or mushrooms to the meat mixture before baking.