Traditional Meatloaf Recipe

Ingredients

• 10 ml (2 teaspoons)vegetable oil
• 1onion, finely chopped
• 2 clovesgarlic, minced
• 160 ml (2/3 cup; about 17 crackers)Saltine crackers, coarsely crushed
• 80 ml (1/3 cup)whole milk
• 454 g (1 pound)ground pork
• 454 g (1 pound), 80/20ground beef
• 2 largeeggs
• 1 largeegg yolk
• 10 ml (2 teaspoons)Dijon mustard
• 10 ml (2 teaspoons)Worcestershire sauce
• 1/2 teaspoondried thyme
• 80 ml (1/3 cup)fresh parsley, finely chopped
• 1 3/4 teaspoonssalt
• 1 teaspoonblack pepper
• 120 ml (1/2 cup)ketchup
• 50 g (1/4 cup), firmly packedbrown sugar
• 1 teaspoondried mustard
• 1/2 teaspoondried ginger
• 1/2 teaspoonliquid smoke
• to tastehot sauce

Instructions

1. 1

   Prepare the oven

   Heat the oven to 177°C (350°F). Line a rimmed baking sheet with parchment paper or aluminium foil.

2. 2

   Cook the aromatics

   Warm 10 ml (2 teaspoons) of oil in a large frying pan over medium heat until shimmering. Add the onion and cook until it starts to brown, about 7–9 minutes. Stir in the garlic and cook, stirring often, until fragrant, about 1 minute. Transfer the cooked vegetables to a bowl.

3. 3

   Make the binder

   Pulse the Saltine crackers and 80 ml (1/3 cup) of milk in a food processor until they form a smooth paste.

4. 4

   Combine the meats

   Add the pork and beef to the food processor and pulse until evenly combined.

5. 5

   Season the mixture

   Add the eggs, egg yolk, Dijon mustard, Worcestershire sauce, thyme, parsley, 1 3/4 teaspoons salt and 1 teaspoon pepper to the bowl with the cooked vegetables. Add the meat mixture and mix by hand until combined.

6. 6

   Shape the loaf

   Move the mixture to the prepared baking sheet and shape it by hand into a loaf about 23 × 13 cm (9 × 5 inches).

7. 7

   Mix the glaze

   Combine the ketchup, brown sugar, dried mustard, dried ginger, liquid smoke and hot sauce in a liquid measuring jug.

8. 8

   Glaze the meatloaf

   Pour half the glaze over the meatloaf and brush it evenly over the top and sides.

9. 9

   Bake and rest

   Bake in the preheated oven for 40 minutes. Remove the meatloaf and brush the remaining glaze evenly over the top and sides. Return it to the oven and cook for about 15–20 minutes, until the centre registers 71°C (160°F). Leave to cool for 10 minutes before serving.

What is traditional meatloaf?

Meatloaf is a familiar American comfort-food dish: seasoned minced meat shaped into a loaf and baked. This version brings together beef and pork, with a ketchup-based glaze that adds a sweet, tangy finish.

Crushed crackers softened with milk help bind the meat while keeping the texture tender. Cooking the onion and garlic first gives the loaf a mellow, savoury base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 492 calories, 25g protein, 32g carbs, 27g fat.

The beef and pork provide most of the protein and fat, while the crackers, milk and brown sugar contribute carbohydrates. Pair a slice with plenty of green vegetables and a modest portion of potatoes for a balanced plate.

Why use both beef and pork?

Beef and pork: the combination gives the loaf a rounded, meaty flavour. The 80/20 beef also contributes fat, which helps keep the mixture from baking up dry.

Crackers and milk: pulsing these together makes a smooth paste that distributes through the meat. This binder helps the slices hold together without relying on a dense mixture.

The key mixing step

Cooked aromatics: brown the onion until it starts to colour, then add the garlic only for the final minute so it becomes fragrant without burning. Let the vegetables leave the pan before mixing them into the meat.

Gentle handling: mix by hand just until everything is combined. Working the meat excessively can make the finished loaf compact.

Shape and glaze evenly

Loaf shape: form the mixture into an even 23 × 13 cm loaf so it cooks consistently. Keep the sides reasonably uniform rather than making one end much thicker.

Two coats: brush on half the glaze before baking, then apply the rest after the first 40 minutes. Spreading it over the top and sides gives the loaf an even coating.

How to tell when it is done

Temperature: check the centre with a food thermometer; the recipe calls for 71°C (160°F). Insert the probe into the thickest part of the loaf.

Resting: leave the meatloaf for 10 minutes after baking before slicing. This gives it time to settle and makes serving neater.

Timing and serving

The onion and garlic take about 8–10 minutes to cook, and the meatloaf bakes for 55–60 minutes in total, with a glaze application partway through. Allow the additional 10-minute rest before serving.

Serve slices with mashed potatoes or roasted potatoes and a green vegetable such as green beans. The vegetables add freshness alongside the rich meat and sweet glaze.

Recipe notes & tips

• Use a rimmed baking sheet so any juices stay contained.
• Crush the crackers coarsely before pulsing them with the milk.
• Cook the onion until it begins to brown for a deeper savoury flavour.
• Mix the meat only until the ingredients are evenly combined.
• Use a thermometer in the thickest part to check for 71°C (160°F).
• Rest the loaf for the full 10 minutes before slicing.

Variations

• More heat: add extra hot sauce to the glaze to taste.
• Herb change: replace the thyme with the same amount of dried oregano.
• Fresh herbs: use chopped fresh thyme in place of the dried thyme.
• Glaze tang: add a little extra Dijon mustard to the ketchup mixture.
• Parsley finish: reserve a little of the chopped parsley to scatter over the sliced loaf.

Common mistakes to avoid

• Burnt garlic: add it after the onion has cooked and stir for only about 1 minute.
• Dense texture: stop mixing as soon as the meat and seasonings are combined.
• Uneven cooking: shape the loaf to a consistent thickness.
• Uneven glaze: brush it over both the top and sides.
• Guessing doneness: check the centre with a thermometer rather than relying only on colour.
• Crumbly slices: allow the loaf to rest for 10 minutes before cutting.

How to store

Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat slices in the oven or microwave until hot throughout; add a splash of water when reheating covered in the oven if they seem dry.

Frequently asked questions