Old-Fashioned Meatloaf Recipe
There’s nothing quite like a classic old-fashioned meatloaf. This dish combines simple ingredients to create a hearty, satisfying meal that’s perfect for family dinners or meal prep. Its rich flavor and tender texture make it a beloved comfort food. Here’s how to make an unforgettable old-fashioned meatloaf in just a few simple steps.
Ingredients
For the Meatloaf:
- 2 pounds ground beef (80% lean is ideal)
- 1 cup breadcrumbs (plain or seasoned)
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 large eggs, lightly beaten
- 1/2 cup whole milk
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or Italian seasoning (optional)
For the Glaze:
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a loaf pan. This helps prevent sticking and makes cleanup easier.
2. Mix the Ingredients
In a large mixing bowl, combine the ground beef, breadcrumbs, diced onion, minced garlic, beaten eggs, milk, ketchup, Worcestershire sauce, salt, pepper, and thyme (if using). Use your hands to gently mix the ingredients until just combined. Overmixing can result in a dense meatloaf.
3. Shape the Meatloaf
Transfer the mixture to the prepared baking sheet or loaf pan. Shape it into a loaf approximately 8 inches long and 4 inches wide if you’re free-forming it. Press gently to ensure it holds its shape but don’t compact it too tightly.
4. Prepare the Glaze
In a small bowl, whisk together the ketchup, brown sugar, and Dijon mustard. This glaze adds a sweet and tangy flavor to the meatloaf while keeping it moist.
5. Apply the Glaze
Spread about half of the glaze evenly over the top of the meatloaf. Reserve the rest to add later during baking.
6. Bake the Meatloaf
Place the meatloaf in the preheated oven and bake for 45 minutes. Remove it from the oven and spread the remaining glaze on top. Return it to the oven and bake for an additional 15–20 minutes, or until the internal temperature reaches 160°F (71°C).
7. Rest and Slice
Remove the meatloaf from the oven and let it rest for 10 minutes. Resting allows the juices to redistribute, ensuring every slice is moist and flavorful.
8. Serve
Slice the meatloaf into thick portions and serve with your favorite sides. Classic pairings include mashed potatoes, green beans, or a fresh garden salad.
Tips for the Best Old-Fashioned Meatloaf
- Choose the Right Beef: Use ground beef with an 80/20 fat ratio for the perfect balance of flavor and moisture. Leaner beef may require additional liquid or fat to prevent dryness.
- Customize the Flavor: Add diced bell peppers, shredded carrots, or chopped parsley for extra flavor and texture.
- Avoid Overmixing: Mixing too much can lead to a tough meatloaf. Combine the ingredients just until everything is evenly distributed.
- Make Ahead: Assemble the meatloaf ahead of time and store it in the fridge for up to 24 hours before baking. You can also freeze it, uncooked, for up to 3 months.
- Check the Temperature: Use a meat thermometer to ensure the internal temperature reaches 160°F. This guarantees your meatloaf is cooked through but still juicy.
Variations
- Turkey Meatloaf: Substitute ground turkey for a leaner option. Adjust cooking time slightly as turkey cooks faster.
- Cheese-Stuffed Meatloaf: Add a layer of shredded cheese in the center of the loaf for a gooey surprise.
- Spicy Kick: Mix in chopped jalapeños or red pepper flakes for heat.
Storing Leftovers
Refrigerate leftover meatloaf in an airtight container for up to 4 days. To reheat, slice the meatloaf and warm it in the microwave or oven. You can also freeze cooked slices for up to 3 months; reheat them straight from frozen for a quick meal.
This old-fashioned meatloaf recipe delivers a nostalgic and delicious dish that’s sure to become a family favorite. It’s simple to make, versatile, and packed with comforting flavors. Enjoy it fresh out of the oven or in a sandwich the next day—it’s a timeless classic that never disappoints.
