Classic Meatloaf Recipe – Tender, Juicy, and Easy to Make

Ingredients

• 454 g (1 lb)lean ground beef
• 454 g (1 lb)ground pork
• 75 g (½ cup)onion
• 1carrot
• 1 ribcelery
• 2garlic cloves, minced
• 45 ml (3 tbsp)ketchup
• 2 largeeggs
• 30 ml (2 tbsp)Worcestershire sauce
• 10 ml (2 tsp)kosher salt
• 5 ml (1 tsp)dried basil
• 5 ml (1 tsp)dried oregano
• 2.5 ml (½ tsp)black pepper
• 2.5 ml (½ tsp)paprika
• 30 ml (2 tbsp)fresh parsley, finely chopped
• 240 ml (1 cup)garlic croutons
• 80 ml (⅓ cup)milk
• 180 ml (¾ cup)ketchup
• 10 ml (2 tsp)apple cider vinegar
• 30 ml (2 tbsp)brown sugar
• 5 ml (1 tsp)garlic powder
• 5 ml (1 tsp)onion powder
• 2.5 ml (½ tsp)kosher salt
• 1.25 ml (¼ tsp)black pepper
• 0.6 ml (⅛ tsp), optionalcayenne

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Soak the croutons

   Put the croutons in a large bowl and pour over the milk. Leave them to absorb it while you prepare the other ingredients.

3. 3

   Mince the vegetables

   Add the carrot, celery, garlic and onion to a small food processor. Pulse until finely minced.

4. 4

   Mix the meatloaf

   When the milk has been absorbed, use your fingers to break the croutons down into a paste. Add the beef, pork, minced vegetables, eggs, Worcestershire sauce and seasonings. Mix just until combined, taking care not to overwork the mixture. Refrigerate for 30 minutes to 1 hour, or overnight.

5. 5

   Shape the loaf

   Line a loaf pan with parchment paper. Shape the meat mixture into a loaf and place it on a rimmed baking sheet lined with foil or parchment paper.

6. 6

   Bake the meatloaf

   Bake at 175°C (350°F) for 45 minutes.

7. 7

   Mix the glaze

   Combine the glaze ingredients in a small bowl and stir until well blended.

8. 8

   Glaze the loaf

   After 45 minutes, take the meatloaf out of the oven and pour the glaze over it. Use a pastry brush to spread the glaze evenly across the top.

9. 9

   Finish baking

   Return the meatloaf to the oven, raise the temperature to 200°C (400°F) and bake for a further 15 minutes, or until its internal temperature reaches 74°C (165°F).

10. 10

    Rest and serve

    Leave the meatloaf to cool for 10 minutes before slicing. Serve with your favourite sides.

What is classic meatloaf?

Meatloaf is a familiar American home-cooking dish: seasoned ground meat is shaped into a loaf, baked and often finished with a sauce. This version pairs beef and pork and uses a ketchup-based glaze for a sweet, tangy top.

The milk-soaked croutons help bind the mixture, while finely minced vegetables and herbs add flavour throughout. Letting the mixture rest before baking also gives the croutons time to soften fully.

Nutrition and macros by portion

The nutrition label shows one serving as written: 415 calories, 0g protein, 0g carbs, 0g fat.

The beef and pork provide most of the protein and fat, while the croutons, milk, ketchup and brown sugar contribute carbohydrates. Serve a slice with a generous portion of vegetables and a moderate serving of potatoes or another starch to round out the plate.

Why use two kinds of meat?

Beef and pork: combining the two gives the loaf a fuller, savoury flavour than using either alone. Handle the mixture gently so it stays tender rather than compact.

Make the binder work

Soaked croutons: wait until the milk has been absorbed, then crush them into a paste with your fingers. This helps distribute the binder evenly through the meat mixture.

Vegetables: pulse the carrot, celery, garlic and onion until finely minced. Smaller pieces blend into the loaf more evenly than large chunks.

Mix gently and chill

Combine the ingredients only until there are no obvious pockets of seasoning or vegetables. Overmixing can make the cooked loaf dense.

The recipe allows a 30-minute to 1-hour rest in the fridge, or an overnight rest. Keep the mixture covered while chilling.

Glaze and check doneness

Spread the glaze evenly after the first 45 minutes of baking, then return the loaf to the hotter oven. This two-stage bake gives the glaze time to coat the top without being exposed to the full baking time.

Use a thermometer to check the centre reaches 74°C (165°F). Rest the loaf for 10 minutes before slicing so it is easier to cut neatly.

Serve it with

Pair slices with potatoes, rice or bread for a more filling plate, and add a green vegetable or salad for freshness. The tangy-sweet glaze also works well alongside simple, lightly seasoned sides.

Recipe notes & tips

• Chop the vegetables finely so they distribute evenly through the loaf.
• Let the croutons absorb all the milk before crushing them into a paste.
• Mix only until the ingredients are combined to help keep the texture tender.
• Use a rimmed baking sheet to catch any juices as the loaf cooks.
• Check the centre with a food thermometer rather than relying only on the cooking time.
• Rest the meatloaf for 10 minutes before slicing.

Variations

• Add a smoky note: include a little extra paprika in the meat mixture.
• Use dried herbs: keep the basil and oregano as written, or swap in another dried herb blend.
• Adjust the heat: leave out the optional cayenne for a milder glaze.
• Change the garnish: scatter extra chopped parsley over the sliced loaf before serving.
• Make smaller loaves: divide the mixture into portions and check each one for doneness with a thermometer.

Common mistakes to avoid

• Overmixing the meat: it can make the loaf dense, so stop as soon as everything is incorporated.
• Leaving crouton pieces intact: crush them into a paste after they absorb the milk.
• Chopping vegetables too coarsely: pulse them finely so they blend into the loaf.
• Skipping the temperature check: confirm the centre reaches 74°C (165°F).
• Slicing straight from the oven: rest the loaf for 10 minutes to make cleaner slices.

How to store

Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat slices until hot throughout, or freeze cooled portions in a sealed freezer-safe container for up to 3 months; thaw in the fridge before reheating.

Frequently asked questions