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Sliced classic meatloaf served on a plate with mashed potatoes and green beans

Classic Meatloaf – Cozy Family Dinner

Classic meatloaf made with ground beef, breadcrumbs, onion, and seasonings, baked with a rich ketchup glaze until tender and flavorful. A comforting family dinner that’s simple, hearty, and timeless.
Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • Meatloaf
  • 2 lb 900 g ground beef
  • 1 cup breadcrumbs
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 2 large eggs
  • 1/2 cup milk
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried parsley
  • 1/2 tsp paprika
  • Glaze
  • 1/3 cup ketchup
  • 1 tbsp brown sugar
  • 1 tsp yellow mustard

Equipment

  • Large mixing bowl
  • Loaf pan or baking dish
  • Small bowl
  • Spoon or spatula
  • Knife
  • Cutting board

Method
 

  1. Preheat and prepare: Preheat oven to 375°F (190°C). Lightly grease a loaf pan or line a baking dish with parchment.
  2. Mix the meatloaf: In a large bowl, combine ground beef, breadcrumbs, onion, garlic, eggs, milk, ketchup, Worcestershire sauce, salt, pepper, parsley, and paprika. Mix until just combined.
    Ground beef, breadcrumbs, onion, eggs, ketchup, and seasonings mixed in a large bowl for classic meatloaf
  3. Shape the loaf: Transfer the mixture to the loaf pan or shape it into a loaf in the baking dish.
    Raw meatloaf mixture shaped into a loaf in a lined loaf pan
  4. Make the glaze: In a small bowl, mix ketchup, brown sugar, and mustard until smooth. Spread half of the glaze over the meatloaf.
    Ketchup glaze spread over uncooked classic meatloaf before baking
  5. Bake: Bake for 45 minutes, then spread the remaining glaze on top. Return to the oven and bake for 10 more minutes, or until cooked through.
    Classic meatloaf baked with a glossy ketchup glaze in a loaf pan
  6. Rest and serve: Let the meatloaf rest for 10 minutes before slicing. Serve warm.
    Classic meatloaf rested and sliced in the pan with a rich glazed top

Notes

  • Do not overmix or the meatloaf can become dense.
  • You can use a mix of beef and pork for extra tenderness.
  • Leftovers keep well in the refrigerator for up to 3 days.
  • Great served with mashed potatoes or green beans.