America’s Most Beloved Classic Meatloaf Recipe

ByAileenrecipes

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Introduction

There is a reason this dish has held its place as an American classic for generations. This beloved meatloaf recipe is the epitome of hearty and comforting home cooking. It is savory, deeply flavorful, and delivers the perfect tender, moist texture in every slice. The magic lies in a blend of ground meats and a “panade” of milk and bread, which guarantees it never turns out dry. Glazed with a sweet and tangy ketchup-based sauce that caramelizes as it bakes, this meatloaf is a nostalgic journey to the family dinner table. It is a simple, reliable, and deeply satisfying meal that promises to bring comfort and warmth to any weeknight or Sunday supper.

Perfect for:

  • Family Sunday Suppers

  • Weekly Meal Prep

  • Potluck Dinners

  • Comfort Food Cravings

  • Leftover Sandwiches

Why You’ll Love This Classic Meatloaf Recipe

Unbeatable Texture: The combination of a milk-and-bread panade and a mix of ground beef and pork creates an incredibly moist and tender loaf that slices beautifully without crumbling.

Savory, Well-Balanced Flavor: A blend of sautéed vegetables, Worcestershire sauce, and herbs creates a deeply savory base, perfectly complemented by the sweet and tangy glaze on top.

Simple and Forgiving: Meatloaf is a straightforward dish that doesn’t require advanced techniques. It is a forgiving recipe perfect for cooks of all skill levels.

Fantastic Leftovers: Perhaps the best part of meatloaf is enjoying a cold meatloaf sandwich the next day, making it a gift that keeps on giving.

Preparation and Cooking Time

Total Time: 1 hour 30 minutes
Preparation Time: 20 minutes
Cooking Time: 1 hour 10 minutes
Servings: 8 servings
Calories per serving: Approximately 350-400 calories

Nutritional Information (Per Serving – Estimate):

Calories: 350-400 kcal
Protein: 25g
Carbohydrates: 15g
Fat: 20g
Fiber: 1g
Sugar: 8g

Nutritional Disclaimer

Aileen is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Ingredients

For the Meatloaf:

  • 1 tablespoon olive oil

  • 1 medium onion, finely diced

  • 2 cloves garlic, minced

  • 1 ½ pounds ground beef (80/20 blend)

  • ½ pound ground pork

  • 1 cup Panko breadcrumbs

  • ⅔ cup whole milk

  • 2 large eggs, lightly beaten

  • 2 tablespoons Worcestershire sauce

  • 1 tablespoon Dijon mustard

  • 1 teaspoon dried thyme

  • ½ teaspoon paprika

  • 1 ½ teaspoons salt

  • ½ teaspoon freshly ground black pepper

  • ¼ cup fresh parsley, chopped

For the Glaze:

  • ½ cup ketchup

  • 2 tablespoons brown sugar

  • 1 tablespoon apple cider vinegar

Step-by-Step Instructions

  1. Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, letting it overhang on the two long sides for easy removal.

  2. Sauté Aromatics: Heat the olive oil in a small skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant. Remove from heat and let cool slightly.

  3. Create the Panade: In a large bowl, combine the Panko breadcrumbs and milk. Stir and let it sit for 5 minutes until the milk is absorbed. This “panade” is the secret to a moist meatloaf.

  4. Combine Meatloaf Ingredients: To the bowl with the panade, add the cooled onion and garlic, ground beef, ground pork, eggs, Worcestershire sauce, Dijon mustard, thyme, paprika, salt, pepper, and parsley.

  5. Mix Gently: Using clean hands, mix the ingredients until just combined. Do not overmix, as this will result in a tough, dense meatloaf.

  6. Shape and Transfer: Press the meat mixture evenly into the prepared loaf pan.

  7. Make the Glaze: In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar until smooth.

  8. Apply the Glaze: Spoon about two-thirds of the glaze over the top of the meatloaf, spreading it into an even layer.

  9. Bake: Place the meatloaf in the preheated oven and bake for 45 minutes.

  10. Add Remaining Glaze: Remove the meatloaf from the oven and carefully spoon the remaining glaze over the top.

  11. Finish Baking: Return the meatloaf to the oven and continue baking for another 20-25 minutes, or until the internal temperature reaches 160°F (71°C).

  12. Rest: Let the meatloaf rest in the pan on a wire rack for at least 15 minutes before using the parchment paper to lift it out and transfer it to a cutting board for slicing.

How to Serve Classic Meatloaf

  • Serve thick, warm slices as the main course alongside creamy mashed potatoes and steamed green beans for the ultimate comfort food plate.

  • Pair with a side of buttery corn on the cob or roasted root vegetables like carrots and parsnips.

  • For a lighter option, serve with a crisp garden salad with a sharp vinaigrette to cut through the richness.

  • Do not forget the classic leftover serving: a cold meatloaf sandwich on white bread with a generous spread of mayonnaise.

Additional Tips for Classic Meatloaf

  • Avoid overmixing the meatloaf ingredients. Mix until just combined for the most tender texture.

  • Letting the meatloaf rest after baking is non-negotiable. This allows the juices to redistribute, resulting in a moist loaf that holds its shape when sliced.

  • For a free-form loaf with more crust, shape the mixture into a 9×5-inch loaf on a parchment-lined baking sheet instead of using a loaf pan.

  • For a more robust flavor, substitute ¼ cup of the ketchup in the glaze with BBQ sauce.

Recipe Variations of Classic Meatloaf

Bacon-Wrapped Meatloaf: Before baking, drape 6-8 slices of bacon over the top of the meatloaf, tucking the ends underneath. Bake as directed; the glaze can be brushed over the bacon during the last 20 minutes.

Turkey Meatloaf: Substitute the ground beef and pork with 2 pounds of ground turkey (a mix of dark and light meat is best). Add an extra tablespoon of Worcestershire sauce or soy sauce for depth of flavor.

Spicy “Mexican” Meatloaf: Replace the thyme and paprika with 1 tablespoon of chili powder and 1 teaspoon of cumin. Add 1 finely diced jalapeño to the onion mixture. Use a glaze made with ketchup, brown sugar, and a dash of hot sauce.

Freezing and Storage for Classic Meatloaf

Storage: Store leftover meatloaf in an airtight container in the refrigerator for up to 3-4 days. Reheat slices in the microwave or a 300°F oven until warmed through.

Freezing: The baked meatloaf freezes exceptionally well. Wrap the entire cooled loaf or individual slices tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQ Section about Classic Meatloaf

Why is my meatloaf dry?
The most common causes are using meat that is too lean (like 93/7 beef), overmixing the ingredients, or overcooking. Using a panade and a mix of meats with a higher fat content is crucial for moisture.

Can I make meatloaf ahead of time?
Yes. Assemble the meatloaf in the pan, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.

What is the best way to check for doneness?
The most accurate method is to use an instant-read meat thermometer. The internal temperature should read 160°F (71°C) when inserted into the center of the loaf.

Conclusion of Classic Meatloaf Recipe

This Classic Meatloaf recipe is a timeless treasure for a reason. It delivers unparalleled comfort, foolproof simplicity, and a flavor profile that feels like home. From the tender, juicy interior to the sticky, caramelized glaze, every element is designed for maximum satisfaction. It is a dependable, crowd-pleasing dish that nourishes both the body and the soul. Embrace this quintessential American recipe and make it a new tradition in your own kitchen, creating warm memories and delicious meals for years to come.