The Best Classic Homemade Meatloaf Recipe You Will Ever Make

Meatloaf. Just the word conjures up childhood memories of family dinners, where the aroma would fill the house and time seemed to slow down.

It’s like a warm hug on a plate—comfort in its purest form. This classic meatloaf recipe isn’t just food; it’s nostalgia wrapped in a savory glaze.

And hey, remember that viral cat video last week? Just like that, this dish never fails to bring a smile.

Steps

Preheat your oven to 350ºF. In a small bowl, whisk together 1/3 cup of milk, one large egg, and 1 teaspoon of Worcestershire sauce.
In a separate bowl, mix 1/2 cup breadcrumbs with 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon freshly cracked black pepper, and 1 teaspoon salt.
Finely mince 1/2 cup of onion to ensure the meatloaf holds together well.
Combine the milk mixture, breadcrumb mixture, and minced onion with 1.5 lbs of ground beef in a large bowl. Mix by hand until evenly combined, being careful not to overmix.

Shape the meat mixture into an 8-inch long, 4-inch wide, and 2-inch tall loaf on a rimmed baking sheet or dish.
Prepare the glaze by mixing together 1/2 cup ketchup, 1 tablespoon brown sugar, 1 teaspoon yellow mustard, and 1 tablespoon Worcestershire sauce.
Evenly coat the top and sides of the meatloaf with the glaze.
Bake the meatloaf in the oven for 50-55 minutes, ensuring the internal temperature reaches 165ºF.
Allow the meatloaf to rest for 5-10 minutes after baking before slicing and serving.

Why is milk important in a meatloaf recipe?
Milk is crucial because it hydrates the breadcrumbs, which act as a binder. This helps keep the meatloaf moist and tender. Without milk, the meatloaf can become dense and dry.
Should I use a loaf pan or a baking sheet for meatloaf?
It depends on personal preference. Baking on a sheet allows for more evaporation, resulting in a juicier loaf. However, a loaf pan may be easier if you prefer a neat, uniform shape.
How can I prevent my meatloaf from crumbling?
Ensure you’re using the right amount of binders like egg and breadcrumbs. Also, finely mince the onion and use a finely ground beef to help the loaf hold together better.
What’s the secret to a flavorful meatloaf glaze?
The glaze gets its flavor from a mix of ketchup, brown sugar, Worcestershire sauce, and mustard, which combine to create a sweet and tangy topping.
Can I use non-dairy milk in meatloaf?
Yes, non-dairy milk can be used as a substitute and should have the same moisture-enhancing effect as regular milk.

Incorporate Milk for Moisture: Don’t skip the milk when making meatloaf, as it hydrates the breadcrumbs and keeps the loaf tender and moist. Even non-dairy milk can serve this purpose effectively.
Opt for a Baking Sheet: Consider using a baking sheet instead of a loaf pan. It allows more evaporation, preventing the bottom of the meatloaf from becoming too soggy and ensuring a juicy and flavorful result.
Finely Mince Onions: Ensure the onion is minced finely. Larger chunks can cause the meatloaf to fall apart, so a finer mince helps maintain a cohesive loaf.
Avoid Overmixing: Mix the ingredients until just combined to prevent the meatloaf from becoming tough. Overmixing can lead to a denser texture, so handle the mixture gently.

Meat Thermometer – To ensure the internal temperature of the meatloaf reaches the safe and recommended 165ºF.
Small Roasting Pan or Rimmed Baking Sheet – For shaping and baking the meatloaf.
Measuring Cups and Spoons – Essential for accurately measuring ingredients.