Classic Homemade Meatloaf: A Family's Comfort Dish (Print Version)

Whip up a Classic Homemade Meatloaf with our family's tried-and-true recipe. Simple ingredients, heartwarming flavors, and plenty of kitchen stories.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 65 Minutes minutes
Total Time: 80 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Beef, Dairy, Egg, Gluten

# Ingredients:

→ Base Ingredients

01 - 1.5 lbs ground beef (80/20 preferred)
02 - 1 large egg
03 - 1/2 cup milk (whole milk for best results)
04 - 1/2 cup panko breadcrumbs

→ Flavor Boosters

05 - 1/2 yellow onion, finely diced
06 - 2 cloves garlic, minced
07 - 1/4 cup ketchup
08 - 1 tablespoon Worcestershire sauce
09 - 1 teaspoon Dijon mustard

→ Seasonings & Glaze

10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - For Glaze: 1/4 cup ketchup, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce

# Instructions:

01 - First things first, finely dice that onion and mince the garlic. You want them tiny, so they practically melt into the meatloaf. In a large bowl, combine your breadcrumbs and milk. Let it sit for a few minutes; the breadcrumbs will soak up the milk and get nice and soft. This little step is crucial for moisture, and honestly, it’s where I sometimes get impatient and don’t let it soak enough, leading to a slightly denser loaf. Learn from my oops moment!
02 - Now, add your ground beef to the breadcrumb mixture. Toss in the egg, diced onion, minced garlic, ketchup, Worcestershire sauce, Dijon mustard, and a good sprinkle of salt and pepper. This is where you get your hands dirty, literally! Mix everything gently but thoroughly with your hands until just combined. Don't overmix, though; that's a common mistake I’ve made, and it makes the meatloaf tough. Just enough to bring it all together, you know?
03 - Transfer the mixture to a baking dish or a foil-lined baking sheet. Shape it into an oblong loaf, about 9x5 inches. Make sure it's evenly thick so it cooks consistently. I always try to make it look a bit rustic, like it came from a cozy farm kitchen. It doesn't have to be perfect, hon, just loaf-shaped! I once tried to make it into a fancy shape, and it totally fell apart in the oven – stick to the classics!
04 - In a small bowl, whisk together the remaining ketchup, a little more Dijon mustard, and a tiny splash of Worcestershire sauce. This is your tangy, sweet, and savory glaze that really makes the Classic Homemade Meatloaf shine. I sometimes add a pinch of brown sugar here for extra caramelization, especially if I'm feeling a bit indulgent.
05 - Spread about half of your prepared glaze evenly over the top and sides of the meatloaf. Pop it into a preheated oven at 350°F (175°C). Bake for about 45 minutes, then pull it out and brush with the remaining glaze. This two-stage glazing helps build a lovely crust. The smell at this point? Oh, it’s just pure comfort wafting through the kitchen!
06 - Continue baking your Classic Homemade Meatloaf for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C). The top should be nicely caramelized and slightly sticky. Once done, take it out of the oven and let it rest for at least 10-15 minutes before slicing. This resting period is so important; it allows the juices to redistribute, keeping your meatloaf moist. I've rushed this step before, and the slices just crumble, so don't do that!

# Notes:

01 - Don't overmix the meatloaf mixture; it makes for a tough, dense loaf, I learned that the hard way!
02 - Leftover slices store beautifully in the fridge for up to 3-4 days, perfect for sandwiches or quick dinners.
03 - If you're out of panko, crushed saltine crackers or even old bread pulsed in a food processor work surprisingly well.
04 - Always serve with a generous side of creamy mashed potatoes-it's non-negotiable for me!

# Equipment Needed:

01 - Large mixing bowl
02 - baking dish (or baking sheet with foil)
03 - small bowl
04 - whisk
05 - meat thermometer

# Nutrition (Per Serving):

Calories: 350 Calories
Total Fat: 22g
Total Carbohydrate: 15g
Protein: 25g

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