Old Fashioned Meatloaf
This traditional meatloaf recipe uses pantry staples and delivers a moist, delicious loaf with a tangy-sweet glaze. It pairs perfectly with mashed potatoes, green beans, or any classic side.
Ingredients
For the Meatloaf:
1 ½ pounds ground beef (80/20 for best flavor)
1 small onion, finely chopped
1 cup milk
1 cup dry breadcrumbs
2 large eggs
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme (optional)
For the Glaze:
½ cup ketchup
2 tablespoons brown sugar
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar (optional)
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line a baking sheet with parchment paper.
2. Prepare the Meatloaf Mixture
In a large mixing bowl, combine the ground beef, chopped onion, milk, breadcrumbs, eggs, Worcestershire sauce, garlic, salt, pepper, and thyme. Mix thoroughly with clean hands or a spoon until just combined. Do not overmix, as it can make the meatloaf dense.
3. Shape the Loaf
Transfer the mixture to the prepared loaf pan, or shape it into a loaf on a baking sheet. Smooth the top and edges.
4. Make the Glaze
In a small bowl, mix together the ketchup, brown sugar, mustard, and vinegar. Spread half of the glaze evenly over the top of the meatloaf.
5. Bake
Bake the meatloaf in the preheated oven for 50 to 60 minutes, or until the internal temperature reaches 160°F (71°C). About 15 minutes before it’s done, spread the remaining glaze over the top and return to the oven.
6. Rest and Serve
Let the meatloaf rest for 10 minutes before slicing. This helps retain its juices and makes it easier to cut.
Tips for Success
For extra moisture, some people add ¼ cup grated carrot or zucchini to the mix.
Leftover slices make great sandwiches the next day.
You can substitute half the beef with ground pork or veal for a more complex flavor.
