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Classic Meatloaf

This comforting Classic Meatloaf Recipe combines savory ground beef with pantry staples for a family favorite that's warm and nostalgic.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds ground beef (85/15 or ground turkey) For a lighter option, substitute with ground turkey.
  • 1 cup breadcrumbs Use plain or seasoned; gluten-free if needed.
  • 0.5 cup whole milk Swap for unsweetened plant milk for dairy-free.
  • 1 large egg, beaten For vegan alternative, use a flax egg (1 tablespoon ground flaxseed plus 3 tablespoons water).
  • 1 small onion, finely chopped Caramelize for extra sweetness or use shallots.
  • 2 cloves garlic, minced Roasted garlic works beautifully for depth.
  • 0.5 cup ketchup Use tomato paste thinned with a little honey if you prefer less sugar.
  • 2 tablespoons Worcestershire sauce Coconut aminos or soy sauce are good substitutes.
  • 1 teaspoon dried thyme Or 1 tablespoon fresh, minced.
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 cup brown sugar For glaze; swap for maple syrup for a more complex sweetness.
  • 0.5 cup grated Parmesan or nutritional yeast Optional for cheesy flavor without dairy.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a loaf pan with parchment or lightly grease it.
  2. In a large bowl, combine the breadcrumbs and milk. Let sit for 2 minutes until the crumbs soak and become pillowy.
  3. Add the beaten egg, onion, garlic, ketchup, Worcestershire sauce, thyme, salt, pepper, and your choice of Parmesan or nutritional yeast. Stir until smooth and fragrant.
  4. Add the ground beef and gently mix with your hands or a spoon until just combined.
  5. Transfer the mixture to the loaf pan and press into an even loaf. Smooth the top with a spatula.
  6. Mix 2 tablespoons ketchup with the brown sugar (or maple syrup) and brush over the top of the loaf.
Baking
  1. Bake for 55–65 minutes until the internal temperature reads 160°F (71°C). Tent with foil if the glaze browns too quickly.
  2. Let the meatloaf rest for 10 minutes before slicing to allow juices to redistribute.

Notes

Consider mini meatloaves for individual portions. For extra flavor, sauté onions until translucent. Store in the refrigerator for up to 4 days, or freeze for up to 3 months.