Classic Meatloaf
Comfort Food · 6 Servings · About 1 Hour
Good meatloaf is all about the right ratio: enough fat to stay juicy, enough binder to hold together, and a glaze that caramelizes into something irresistible. You need enough fat to keep it juicy, enough binder to hold it together, and a glaze that caramelizes into something you can't stop eating. This recipe hits all three: 80/20 ground beef for richness, milk-soaked breadcrumbs for tenderness, and a brown sugar-mustard-ketchup glaze that turns sticky and sweet in the oven.
Ingredients
Meatloaf
- 2 lbs ground beef (80/20 blend)
- 1 cup breadcrumbs (plain, not seasoned)
- 2 large eggs, lightly beaten
- 1/2 cup whole milk
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
Glaze
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp yellow mustard
Instructions
- Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or foil.
- Soak the breadcrumbs: Combine breadcrumbs and milk in a small bowl. Soak breadcrumbs in milk for 5 minutes. This step makes the loaf tender.
- Mix the meatloaf: In a large bowl, combine the ground beef, soaked breadcrumbs, eggs, onion, garlic, Worcestershire sauce, salt, pepper, and thyme. Mix gently with your hands until just combined. Overworking makes it dense and tough.
- Shape: Form the mixture into a loaf about 9 inches long and 5 inches wide on the prepared baking sheet. Don't pack it tight.
- Make the glaze: Stir together ketchup, brown sugar, and mustard. Spread half over the loaf.
- Bake 40 minutes, then spread the remaining glaze on top. Bake 15 more minutes, or until the center reaches 160°F (71°C).
- Rest 10 minutes before slicing. This keeps the juices from running out.
Pro Tips
- Free-form on a sheet pan beats a loaf pan — you get caramelized edges all around instead of steaming in its own juices.
- Use a thermometer. The center should hit 160°F; it'll rise to 165°F as it rests.
- Sauté the onion and garlic first for milder flavor and extra sweetness.
- Add a tablespoon of tomato paste to the meat for deeper taste.
Variations
- Turkey meatloaf: Swap ground turkey for beef. Italian meatloaf: Add 1/4 cup Parmesan, 1 tsp Italian seasoning, and use marinara instead of ketchup glaze.
- Italian meatloaf: Add 1/4 cup grated Parmesan, 1 tsp Italian seasoning, and top with marinara instead of ketchup glaze.
- BBQ meatloaf: Replace ketchup glaze with your favorite BBQ sauce. Stuffed meatloaf: Layer mozzarella in the center before sealing.
- Stuffed meatloaf: Press half the meat into the loaf shape, lay slices of mozzarella down the center, then top with remaining meat and seal the edges.
Nutrition
Per serving (1/6 of loaf):