Classic Meatloaf Recipe: Savory Weeknight Comfort (Print Version)

Classic Meatloaf Recipe for a comforting dinner. Learn my family's tried-and-true method, complete with honest tips and happy kitchen memories.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 65 Minutes minutes
Total Time: 85 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Meat, Dairy, Gluten

# Ingredients:

→ Base Ingredients

01 - 1.5 lbs (680g) ground beef (85/15 lean to fat)
02 - 1/2 cup panko breadcrumbs
03 - 1/2 cup whole milk
04 - 1 large egg

→ Flavor Boosters

05 - 1/2 yellow onion, finely diced
06 - 2 cloves garlic, minced
07 - 1/2 cup ketchup (divided for mix and glaze)
08 - 1 tbsp Worcestershire sauce

→ Seasonings & Spices

09 - 1 tsp dried thyme
10 - 1 tsp salt
11 - 1/2 tsp black pepper

→ Sweet & Tangy Glaze

12 - 2 tbsp brown sugar
13 - 1 tbsp apple cider vinegar

# Instructions:

01 - First things first, get your oven preheating to 350°F (175°C). Then, grab a large bowl—the bigger the better, because we're about to get messy! Finely dice your onion and mince your garlic. I always shed a tear or two with the onion, honestly, but it’s worth it. Line a baking sheet with parchment paper or foil, maybe even pop a wire rack on it if you're feeling fancy, for that gorgeous all-around browning on our meatloaf.
02 - In that big bowl, whisk together your milk and eggs until they're nicely combined. This is where the magic begins for a moist loaf. I usually give it a good minute or two, making sure those yolks and whites are fully incorporated. It should look a little pale and frothy, ready to soak into those breadcrumbs. Don't rush this step; it's foundational for the texture we're aiming for!
03 - Now, toss in your panko breadcrumbs, that diced onion, minced garlic, ketchup, Worcestershire sauce, dried thyme, salt, and pepper into the wet mixture. Give it a good stir with a spoon. You want everything to be evenly distributed. I love how the smells start to mingle here—that first whiff of savory promise for your meatloaf. Let it sit for about 5 minutes; this lets the panko really soak up all those liquids and flavors.
04 - This is where you get your hands dirty, folks! Add the ground beef to the bowl. Now, gently, *gently* mix everything together. The key here is not to overmix, or your meatloaf will turn out tough and dense—a mistake I've made too many times, oops! Just mix until everything is combined, no more than a minute or two. You should still see some distinct bits of beef, not a paste.
05 - Turn the mixture out onto your prepared baking sheet. Now, shape it into a rectangular loaf, about 9x5 inches and 2-3 inches high. I like to make it a bit rustic, you know, not too perfect. This is where you can really feel the texture. Make sure the sides are pretty even so it cooks uniformly. I usually give it a little pat on top, like I'm tucking it in for a nap before it goes into the oven!
06 - Pop your loaf into the preheated oven for 45 minutes. While it's baking, whisk together the ketchup, brown sugar, and apple cider vinegar for your glaze. After 45 minutes, pull the meatloaf out and spread that glorious glaze all over the top. Then, back into the oven it goes for another 15-20 minutes, or until it reaches an internal temperature of 160°F (71°C). That glaze will get beautifully caramelized, honestly, it's the best part!
07 - Once it's done, pull that beautiful loaf out of the oven. This is the hardest part: let it rest for at least 10-15 minutes before slicing. I know, I know, the smell is intoxicating! But resting allows the juices to redistribute, ensuring a super moist and tender slice. If you cut it too soon, all those delicious juices will just run out. Trust me on this one; patience is a virtue here!

# Notes:

01 - Never, ever overmix the meat. It's the quickest way to a dry, tough meatloaf, a mistake I learned the hard way.
02 - Don't forget to let your meatloaf rest for 10-15 minutes after baking; it makes all the difference in moisture.
03 - A simple wire rack on your baking sheet helps drain fat and gives you a beautifully browned bottom.
04 - For an extra kick, try adding a pinch of red pepper flakes to the meat mixture.

# Equipment Needed:

01 - Large mixing bowl
02 - baking sheet
03 - whisk
04 - measuring cups and spoons
05 - chef's knife
06 - cutting board
07 - wire rack (optional)

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g

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