Classic Meatloaf Recipe

side view of meatloaf with a few slices cut off the end

This easy Classic Meatloaf recipe bakes up moist and tender with a homemade seasoning blend and ketchup glaze. Budget friendly comfort food ready in an hour.

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Course: Main Dishes

Cuisine: American

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings:

Author: Jennifer Stewart

Ingredients

Meatloaf

2 pounds lean ground beef
1 cup sweet onion finely chopped
1 cup panko breadcrumbs
1 large eggs lightly beaten
½ cup milk
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 packet Meatloaf seasoning

Meatloaf Seasoning

2 tablespoons Italian seasoning
1 teaspoon salt
1 teaspoon black pepper
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
2 teaspoons paprika
2 teaspoons dried mustard

Glaze

½ cup ketchup
2 tablespoons light brown sugar
1 tablespoon Worcestershire sauce

Instructions

Preheat the oven to 400F.
In a large mixing bowl, combine the ground beef, onion, panko, milk, eggs, mustard, Worcestershire sauce, and meatloaf seasoning.
Mix to just combine. Don’t over mix or it will be tough.
Press into a loaf pan or 8×11 baking dish.
In a small pot, combine the glaze ingredients and cook over medium heat to combine ingredients and dissolve the sugar.
Brush the uncooked meatloaf with half the glaze.
Bake at 400F for 30 minutes.
Remove from the oven and brush with remaining glaze.
Return to the oven and bake for another 25-30 minutes or until the internal temperature reaches 160F.
Remove from the oven and let sit for 2-3 minutes. Slice and serve warm.

Notes

Mix until just combined. Overmixing is the number one cause of tough, dry meatloaf.
Poke a few holes in the top before glazing so it drips down into the meat as it bakes.
Rest it before slicing, tented with foil, so the juices redistribute.
Use a thermometer and pull at 160°F instead of guessing.
If you don't have a fat draining meatloaf pan, lay a few slices of toast underneath to soak up the grease.

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