Classic Meatloaf

Ingredients

• 907 g (2 lb)ground beef (80–85% lean)
• 1 mediumonion, finely chopped
• 2 largeeggs
• 180 ml (¾ cup)milk
• about 90 g (¾ cup)breadcrumbs, preferably panko
• 3 clovesgarlic, minced
• 60 ml (¼ cup)ketchup
• 1½ tspsalt
• ½ tspblack pepper
• ½ tspItalian seasoning
• 120 ml (½ cup)ketchup, for the glaze
• about 25 g (2 tbsp)brown sugar, for the glaze
• 5 ml (1 tsp)white vinegar, for the glaze
• ½ tspgarlic powder, for the glaze
• ¼ tsponion powder, for the glaze

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Mix the meat

   Put the beef, chopped onion, eggs, milk, breadcrumbs, minced garlic, 60 ml (¼ cup) ketchup, salt, pepper and Italian seasoning in a large bowl. Mix gently, stopping as soon as the ingredients are combined.

3. 3

   Shape the loaf

   Form the mixture into a loaf and place it in a greased loaf tin or on a foil-lined baking tray.

4. 4

   Make the glaze

   In a small bowl, stir together 120 ml (½ cup) ketchup, the brown sugar, white vinegar, garlic powder and onion powder. Brush half of the glaze over the meatloaf.

5. 5

   Bake the meatloaf

   Bake for 45 minutes, then brush on the remaining glaze and bake for another 15–30 minutes, until the centre reaches 71°C (160°F).

6. 6

   Rest and slice

   Leave the meatloaf to rest for 10–15 minutes before slicing.

What is classic meatloaf?

Meatloaf is a familiar American home-cooked dish: seasoned ground meat is shaped into a loaf, baked and cut into slices. Its roots lie in the broader tradition of stretching minced meat with a binder, while the ketchup topping gives this version a recognisably sweet-and-tangy finish.

Eggs, milk and breadcrumbs help hold the beef together, and the gentle mixing keeps the texture from becoming dense. A two-stage glazing gives the topping time to set without leaving all of it in the oven for the full bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 24g protein, 18g carbs, 18g 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 or salad for a more balanced plate, and choose the portion size to suit your appetite.

Choosing and mixing the ingredients

Beef: The recipe calls for beef that is 80–85% lean, giving the loaf enough fat for a moist result while still holding its shape. Finely chopping the onion helps it distribute evenly through the mixture.

Binder: Eggs, milk and breadcrumbs work together to bind the meat and soften the crumb. Panko is suggested, but ordinary breadcrumbs can be used in the same stated volume.

Seasoning: Salt, pepper and Italian seasoning flavour the beef, while minced garlic adds savouriness. Mix only until combined; overworking the mixture can make the cooked loaf firm.

Shaping the loaf

Form the mixture into an even loaf so it cooks at a consistent pace. The recipe allows either a greased loaf tin or a foil-lined baking tray.

A loaf tin contains the juices as the meat cooks, whereas a tray leaves the loaf more exposed. Whichever you choose, handle the mixture gently and avoid packing it tightly.

Getting the glaze right

Glaze base: Ketchup, brown sugar and vinegar balance sweetness with a little tang. Garlic powder and onion powder add savoury notes without changing the glaze’s smooth texture.

First coat: Brush half of the glaze over the shaped loaf before baking. Add the rest after the first 45 minutes, as directed, so the second layer finishes cooking with the meatloaf.

Checking doneness and resting

Timing: Bake for 45 minutes first, then continue for 15–30 minutes after adding the remaining glaze. The recipe’s total baking time therefore depends on how long the loaf takes to reach the stated internal temperature.

Doneness: Check the centre with a food thermometer; it should reach 71°C (160°F). After baking, rest the loaf for 10–15 minutes to make it easier to slice neatly.

What to serve with meatloaf

Serve warm slices with mashed potatoes and a vegetable side for a classic dinner. Green beans, peas or a crisp salad can add freshness alongside the rich, savoury beef.

Leftover slices also work cold in sandwiches, as the recipe description suggests. Keep any extra glaze separate if you would like to add a little more at the table.

Recipe notes & tips

• Chop the onion finely so larger pieces do not interrupt the loaf’s texture.
• Mix with a light hand and stop as soon as the ingredients come together.
• Use a thermometer to check the centre rather than relying on colour alone.
• Brush on the second half of the glaze after the first 45 minutes of baking.
• Rest the loaf for 10–15 minutes before cutting to help the slices hold together.

Variations

• Use ordinary breadcrumbs: Substitute them for panko at the same stated volume.
• Adjust the seasoning: Increase or reduce the black pepper to suit your preference.
• Serve it cold: Chill leftover slices and use them in sandwiches.
• Change the sides: Pair the loaf with mashed potatoes, vegetables or salad.
• Use a baking tray: Shape the loaf on a foil-lined tray instead of in a loaf tin, as the method allows.

Common mistakes to avoid

• Overmixing: The loaf can turn firm; mix gently and stop once combined.
• Uneven shaping: Thick and thin areas cook at different rates; form an even loaf.
• Adding all the glaze at once: Brush on half before baking and save the rest for after 45 minutes.
• Guessing doneness: Check the centre reaches 71°C (160°F) with a food thermometer.
• Slicing too soon: The loaf may be harder to cut neatly; let it rest for 10–15 minutes.

How to store

Refrigerate leftovers in a covered container once cooled and eat within 3–4 days. Reheat slices until hot throughout, or serve them cold in a sandwich. For longer storage, freeze well-wrapped portions and thaw them in the refrigerator before reheating.

Frequently asked questions