The Perfect Classic Meatloaf

Ingredients

• 454 g (1 lb)lean minced beef
• 1 largeegg
• 75 g (½ cup)chopped white onion
• 30 g (½ cup)seasoned panko breadcrumbs
• 60 ml (¼ cup)goat’s milk or dairy milk
• 30 ml (2 tablespoons)ketchup
• 10 ml (2 teaspoons)kosher salt
• 10 ml (2 teaspoons)dried parsley
• 7.5 ml (1½ teaspoons)garlic powder
• 5 ml (1 teaspoon)dried oregano
• 5 ml (1 teaspoon)freshly ground black pepper
• 2.5 ml (½ teaspoon)smoked paprika
• 80 ml (⅓ cup)ketchup
• 25 g (2 tablespoons)brown sugar
• 30 ml (2 tablespoons)apple cider vinegar
• 15 ml (1 tablespoon)Worcestershire sauce

Instructions

1. 1

   Prepare the tin

   Heat the oven to 190°C (375°F). Line a 23 × 13 cm (9 × 5-inch) loaf tin with baking parchment, leaving enough overhanging the sides to lift out the meatloaf, then set aside.

2. 2

   Mix the meat

   In a large bowl, combine the beef, egg, onion, breadcrumbs, milk, 30 ml ketchup, salt, parsley, garlic powder, oregano, pepper and paprika. Mix with your hands, using disposable gloves if preferred, just until combined; avoid overmixing, which can make the meatloaf tough.

3. 3

   Shape the loaf

   Transfer the mixture to the prepared tin and press it into an even layer.

4. 4

   Make the glaze

   Mix the 80 ml ketchup, brown sugar, apple cider vinegar and Worcestershire sauce in a small bowl until combined. Spoon the glaze over the meatloaf and spread it evenly across the top.

5. 5

   Bake and rest

   Bake uncovered for 55 minutes to 1 hour. When cooked, leave the meatloaf in the tin for at least 10 minutes so the juices can settle.

6. 6

   Lift and serve

   Use the parchment overhang to carefully lift the meatloaf from the tin, or slice it while it is still in the tin. Cut into servings and serve warm with your chosen sides.

What is classic meatloaf?

Meatloaf is a familiar American home-cooked dish: seasoned minced meat shaped and baked as a loaf, often with a sauce or glaze on top. Its appeal is in the contrast between a tender, savoury middle and a flavourful finish.

This version binds lean beef with egg, milk and panko, then tops it with ketchup, brown sugar and vinegar. The glaze brings a sweet-and-tangy counterpoint to the herbs and spices in the meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 325 calories, 25g protein, 25g carbs, 13g fat.

Beef supplies most of the protein and fat, while the panko, brown sugar and ketchup contribute much of the carbohydrate. Pair a slice with vegetables and a moderate serving of potatoes or another starch for a balanced plate.

The role of the binder

Panko and milk: the breadcrumbs absorb moisture from the milk and meat, helping the loaf hold together while staying tender. Seasoned panko also contributes flavour without adding another step.

Egg: it helps bind the mixture as it cooks. Mix it through evenly, but stop as soon as the ingredients come together.

Mix gently

Light mixing: use your hands to distribute the onion and seasonings through the beef without compressing it. A densely packed mixture can bake up firm rather than tender.

Even shaping: press the mixture level in the tin so it cooks consistently. Keep the parchment overhanging the sides to make lifting easier after the rest.

Glaze and doneness

Tangy topping: the ketchup, brown sugar and vinegar make a simple glaze that turns glossy as it bakes. Spread it across the top rather than leaving it in one thick patch.

Cooking cues: bake for 55 minutes to 1 hour at 190°C, then rest for at least 10 minutes. For a reliable doneness check, use a food thermometer in the centre and follow the safe temperature guidance for minced beef in your area.

Timing and slicing

Hands-off baking: once the loaf is shaped and glazed, the oven does most of the work. The stated baking time is 55 minutes to 1 hour, followed by a 10-minute rest.

Rest before cutting: the pause lets the juices settle, making the slices easier to serve. Lift with the parchment handles or slice directly in the tin.

What to serve with meatloaf

Comforting sides: mashed potatoes, roast potatoes or steamed green beans make easy partners for the savoury loaf and sweet-tangy glaze. A crisp salad can add freshness alongside richer sides.

Sauce balance: because the glaze is sweet and sharp, keep additional sauces simple. Serve any extra ketchup at the table if you like a more pronounced tomato flavour.

Recipe notes & tips

• Line the tin with parchment that extends over both long sides so you can lift out the loaf after resting.
• Mix the beef only until the ingredients are combined to help keep the texture tender.
• Spread the glaze evenly so it covers the top of the loaf.
• Let the meatloaf rest for at least 10 minutes before slicing.
• Use a thermometer in the centre if you want to check doneness precisely.
• Slice in the tin if lifting the whole loaf feels awkward.

Variations

• Fresh herbs: replace the dried parsley with chopped fresh parsley for a brighter herbal note.
• More savoury glaze: reduce the brown sugar slightly for a less sweet finish.
• Spicier seasoning: add a little extra smoked paprika or black pepper to the meat mixture.
• Different breadcrumbs: use plain panko and adjust the seasoning to taste.
• Dairy swap: use dairy milk in place of goat’s milk, as suggested in the ingredient list.

Common mistakes to avoid

• Overmixing: the loaf can turn dense; stop as soon as the ingredients are evenly combined.
• Packing too firmly: press the mixture into shape without compressing it tightly.
• Uneven glaze: spread it across the whole top so the coating bakes consistently.
• Skipping the rest: cutting straight away can make the slices less tidy; wait at least 10 minutes.
• Guessing the centre: check with a food thermometer and follow local safe-temperature guidance for minced beef.

How to store

Refrigerate leftover meatloaf in an airtight container for up to 3 days. Reheat slices until steaming hot, in the microwave or covered in the oven; add a splash of water if reheating in the oven to help prevent them drying out.

Frequently asked questions