Classic Meatloaf

Ingredients

• 680 g (1.5 pounds)85/15 ground beef
• 60 g (1/2 cup)breadcrumbs
• 80 ml (1/3 cup)milk
• 1 largeegg
• 1 smallonion, finely diced
• 2 clovesgarlic, minced
• 15 g (1/4 cup)fresh parsley, chopped
• 5 ml (1 teaspoon)Worcestershire sauce
• 5 ml (1 teaspoon)Dijon mustard
• 5 ml (1 teaspoon)kosher salt
• 2.5 ml (1/2 teaspoon)black pepper
• 120 g (1/2 cup)ketchup
• 25 g (2 tablespoons)brown sugar
• 15 ml (1 tablespoon)apple cider vinegar

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F). Line a baking dish with parchment or lightly oil a loaf pan.

2. 2

   Soak the breadcrumbs

   Put the breadcrumbs in a large bowl with the milk and leave for 2 minutes, until just softened.

3. 3

   Mix the meat

   Add the ground beef, egg, onion, garlic, parsley, Worcestershire sauce, Dijon mustard, salt and pepper. Mix gently by hand until combined.

4. 4

   Shape the loaf

   Form the mixture into a loaf and place it in the prepared pan. Press a shallow indentation along the top.

5. 5

   Make the glaze

   Stir the ketchup, brown sugar and apple cider vinegar together in a small bowl. Spread half of the glaze over the loaf before baking.

6. 6

   Bake the meatloaf

   Bake for 40 minutes, then brush on the remaining glaze. Bake for another 15–25 minutes, until the centre reaches 71°C (160°F).

7. 7

   Rest before slicing

   Leave the meatloaf to rest for 10 minutes before slicing.

What is classic meatloaf?

Meatloaf is an American comfort-food dish made by shaping seasoned ground meat into a loaf and baking it. Its familiar home-cooked style suits a family dinner, and leftovers are easy to slice.

This version uses beef, softened breadcrumbs and a ketchup-based glaze. The breadcrumb-and-milk mixture helps bind the meat, while the tangy-sweet topping gives the loaf a glossy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 20g protein, 25g carbs, 15g fat.

The beef supplies most of the protein and fat, while the breadcrumbs, milk, ketchup and brown sugar contribute carbohydrates. Pair a slice with vegetables for a balanced plate, or add potatoes if you want a more filling meal.

Why soak the breadcrumbs?

Breadcrumbs: soaking them in milk for 2 minutes softens them before they are mixed into the beef. This helps them blend into the loaf rather than remain dry and separate.

Beef: 85/15 ground beef provides flavour and moisture. Mix it gently with the other ingredients, stopping as soon as everything is combined.

How to shape the loaf

Shaping: form the mixture into an even loaf so it can bake consistently. The shallow indentation along the top follows the recipe and gives the glaze a place to sit.

Pan: parchment in a baking dish or a lightly oiled loaf pan helps prevent sticking. Keep the loaf in the prepared pan while it bakes.

Getting the glaze right

Glaze: ketchup, brown sugar and apple cider vinegar make a sweet, tangy topping. Mix them together before spreading half over the shaped loaf.

Two layers: save the other half for the second stage of baking. Brush it on after the first 40 minutes, then return the loaf to the oven.

When is it done?

Timing: bake for 40 minutes, add the remaining glaze, then bake for another 15–25 minutes. The total time after the oven step is 55–65 minutes, though the recipe gives a temperature cue for doneness.

Doneness: check that the centre reaches 71°C (160°F). Rest the cooked loaf for 10 minutes before cutting so it is easier to slice.

What to serve with meatloaf

Potatoes: serve slices with mashed or roasted potatoes to make a classic, filling plate. A simple green vegetable can add freshness alongside the rich beef and glaze.

Leftovers: chilled slices can also be served in a sandwich. Keep any extra glaze separate if you want to add more at the table.

Recipe notes & tips

• Grate the onion if you prefer it to blend more smoothly into the meat mixture.
• Mix with your hands gently and stop as soon as the ingredients are combined.
• Line the baking dish with parchment or lightly oil the loaf pan to help prevent sticking.
• Keep half the glaze aside so you can brush it on after the first 40 minutes.
• Use a thermometer to check the centre reaches 71°C (160°F).
• Rest the meatloaf for the full 10 minutes before slicing.

Variations

• Lighter beef: replace half the ground beef with ground turkey for a lighter version.
• Panko crumbs: use panko instead of standard breadcrumbs for a different crumb texture.
• Gluten-free: choose gluten-free breadcrumbs in place of regular crumbs.
• Dairy-free: use non-dairy milk to soak the breadcrumbs.
• Egg-free: replace the egg with 1/4 cup mashed potato or a flax egg.
• Milder herbs: leave out the parsley for a less herbal flavour.

Common mistakes to avoid

• Overmixing: the loaf can become dense; mix gently and stop once the ingredients are combined.
• Dry breadcrumbs: soak them in the milk for 2 minutes before adding the meat.
• Using all the glaze at once: reserve half to brush on after the first 40 minutes.
• Skipping the temperature check: bake until the centre reaches 71°C (160°F).
• Slicing too soon: rest the meatloaf for 10 minutes so it is easier to cut.

How to store

Refrigerate leftovers in a covered container once cooled and eat within 3–4 days. Reheat slices until piping hot throughout; cooked slices can also be frozen in a sealed container and thawed in the fridge before reheating.

Frequently asked questions