Classic Meatloaf Recipe

Yield And Time

Yield: 1 loaf, about 6 to 8 servings.

Prep time: about 20 minutes.

Cook time: about 60 to 75 minutes, depending on the pan and loaf shape.

Rest time: 10 to 15 minutes before slicing.

A free-form loaf on a rimmed sheet pan may cook a little faster than a tightly packed loaf pan version. The time is a guide; the center temperature and resting period matter more than the clock.

Ingredients

For the loaf:

• 2 pounds ground beef or a beef-and-pork blend
• 2 large eggs
• 1 cup plain breadcrumbs or quick oats
• 3/4 cup milk or broth
• 1 small onion, finely grated or cooked until soft
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder or 2 minced garlic cloves

For the glaze:

• 1/2 cup ketchup, or a tomato paste blend for a less sweet glaze
• 1 tablespoon brown sugar
• 1 tablespoon mustard
• 1 teaspoon Worcestershire sauce or vinegar

Method

Heat the oven to 350 F. Line a rimmed sheet pan with parchment or lightly coat a loaf pan.

In a large bowl, whisk the eggs with the milk or broth, breadcrumbs, onion, Worcestershire sauce, salt, pepper, and garlic. Let the mixture stand for a few minutes so the crumbs absorb the liquid evenly.

Add the ground meat and mix gently with your hands or a fork until the binder is distributed. Stop once the mixture looks even; heavy mixing can make the loaf dense.

Shape the mixture into an even loaf on the sheet pan, or place it in the loaf pan without packing it hard. Stir together the glaze ingredients.

Bake until the loaf has started to set, then spread the glaze over the top. Continue baking until the center is done, then rest the meatloaf for 10 to 15 minutes before slicing.

Doneness And Resting

Use an instant-read thermometer in the center of the loaf. Illinois Extension's 4-H Cooking 201 meat loaf formula also points to thermometer use, which is the clearest way to avoid guessing with a thick loaf.

Resting is not optional. A hot meatloaf releases juice quickly if it is cut right away. Ten to fifteen minutes gives the loaf time to settle so the slices hold together better.

Why It Works

The eggs help the loaf set. Breadcrumbs or oats absorb moisture and keep the slices from turning crumbly. Milk or broth softens the binder so the loaf stays tender. Onion and Worcestershire sauce keep the flavor from tasting flat.

The glaze adds sweetness, acidity, and a glossy top. If you like a sharper finish, make it with more mustard or vinegar. If you want the familiar diner-style flavor, keep the ketchup and brown sugar.

Practical Adjustments

For a softer loaf, use a beef-and-pork blend or add a small splash more milk or broth to the binder. For a firmer loaf, reduce loose liquid slightly and let the mixed binder stand before adding the meat.

For cleaner slices, shape the loaf evenly and avoid packing it tight. For more browning around the sides, bake it free-form on a sheet pan. For a neater rectangular shape, use a loaf pan and expect the timing to lean toward the longer end of the range.

If you are cooking for a smaller table, the one-pound version is easier to finish. For a larger dinner or planned leftovers, use the two-pound version.

Where To Go Next

Once the classic loaf is familiar, the variations are straightforward. Use the easy meatloaf recipe when you want fewer steps, the mini meatloaf method when you want faster portions, or the meatloaf with cheese when you want a richer center.

For a boxed shortcut, meatloaf with stuffing changes the binder and seasoning in one move. For more recipe context, the broader meatloaf recipes section keeps the main versions together.

References

• Illinois Extension 4-H Cooking 201: Meat Loaf