This traditional meatloaf recipe is the one my family asks for by name: tender, juicy, and topped with a sweet-tangy glaze everyone fights over the last bite of. I grew up making meatloaf in my mom’s kitchen, and this version is barely changed from what she and my grandmother taught me, just tightened up with a few tricks I’ve picked up over almost 50 years of cooking and baking
⭐️⭐️⭐️⭐️⭐️ “I’ve made this meatloaf twice in the past month. It is so good, juicy, and flavorful!! I’ll definitely be making it again! Thanks, Kathleen!” – Donna
Originally posted January 2025, updated July 2026 with more tips, better variations, and answers to your questions in the comments. The recipe’s the same, just more here to help it turn out right.
The Onion Problem (And How I Solved It)
I’ve made this one so many times over the years, tweaking it here and there, that at this point I could probably make it in my sleep. It comes out moist every time. Not dry, not mushy, not swimming in grease. Stick around for the ingredient notes below, there’s a reason I leave the diced onion out of mine (yes, really, and it’s still packed with flavor), plus a couple of glaze tricks that make the difference between “fine” and the one people ask you to make again.
This best meatloaf recipe stays true to the classic meatloaf you know and love while incorporating a few modern touches to ensure the perfect texture and flavor. The secret lies in using the right meat-to-fat ratio and handling the mixture with care to achieve that tender, juicy dish we all remember from childhood!
Growing up, I had a brother who could spot a piece of onion in his food from a mile away, so meatloaf night was a bit of a standoff at our house. My mom started grating the onion instead of dicing it, hoping he wouldn’t notice (he usually still did). I took it one step further in my own kitchen and left the onion out entirely, using onion powder instead, and honestly nobody has ever missed it. If you don’t have an onion-spotter at your table, feel free to add diced or grated onion back in, see the ingredient note below for how much and whether to sauté it first. Kids also love this Air Fryer Turkey Meatloaf, fall-apart tender Mississippi Pot Roast and this creamy Stovetop Mac and Cheese.
Why you’ll love this traditional meatloaf
- Made with ground chuck for the juiciest, most flavorful bite (leaner beef works, just expect it drier)
- Comes together with pantry staples, nothing fancy required
- No diced onion needed, so it’s genuinely kid and picky-eater approved
- That sweet-tangy glaze caramelizes right on top, no extra sauce needed at the table
- Freezer-friendly, make it now, bake it later
⭐️⭐️⭐️⭐️⭐️ Margie raved, “Wow. Such a tasty meatloaf!!! I actually made little mini loaves and left in the oven for 25 minutes. This recipe is a keeper!”
Classic Meatloaf Recipe Ingredients (What makes the best meatloaf)
- Ground Chuck: The higher fat content is crucial for a juicy, flavorful meatloaf. While lean ground beef like 85/15 or 90/10 can be used, they will result in a drier final product!
- Egg: The egg helps bind the mixture together more effectively, allowing you to make those perfect slices of meatloaf.
- Breadcrumbs: Either plain or Italian-style work well. You can also substitute crushed crackers or panko breadcrumbs for a different texture. Along with the eggs, these binders are what hold it all together.
- Whole Milk: Creates moisture and tenderness. You can substitute this with other liquids like tomato juice, tomato sauce, stock, or water.
- Worcestershire Sauce: Adds depth and a kick of umami flavor!
- Mustard: Provides tang and helps emulsify the mixture.
- Ketchup: All-natural or regular both work well. This classic meatloaf ingredient adds sweetness and moisture to both the meat mixture and the glaze.
- Spices: You will need onion powder, garlic powder, Italian seasoning, kosher salt and black pepper to season the homemade meatloaf to perfection.
- For the Meatloaf Glaze: Combine ketchup, apple cider vinegar, mustard, and brown sugar to create a delicious glaze. I like ACV, but you could also use white vinegar and red wine vinegar.
- Parsley: Garnish with fresh parsley before serving, if desired!
Optional: Onion. This recipe doesn’t call for diced onion, but if you’d like to add some, ½ cup finely minced or grated onion works well. For a milder flavor and softer texture, sauté it in a little butter in a medium skillet for 4 to 5 minutes until soft and golden before adding it to the bowl.
Get the full recipe in the recipe card below.
How to Make Old Fashioned Meatloaf
Loaf Pan or Sheet Pan?
You’ll notice I bake mine in a loaf pan, and that’s on purpose. A loaf pan keeps that classic, sliceable shape and holds the glaze right where you want it instead of letting it run off. Some cooks go free-form instead, shaping the meat into a loaf right on a rimmed baking sheet. That method lets extra grease drain away as it cooks and gives you browned, slightly crispy edges all the way around, not just on top.
If you want to try the free-form method, shape meatloaf about 8 inches long and 4 inches wide directly on a foil or parchment-lined baking sheet. Keep an eye on it, since there’s more surface exposed to the oven, it may cook a little faster than the loaf pan version, so start checking the temperature a few minutes early. Both ways work. It comes down to whether you want a cleaner slice with a glazed top (loaf pan) or crispier edges and less grease pooling (sheet pan).
Step 1 – Prep the Meat
Preheat the oven to 350°F (175°C) and line a 9 x 5 loaf pan with parchment paper. This makes for easy removal of the meatloaf.
If you’re adding onion, sauté ½ cup finely minced onion in a little butter or oil for 4 to 5 minutes until soft and golden, then let it cool slightly before adding it to the bowl below.
In a large mixing bowl, add the beef, eggs, breadcrumbs, milk, Worcestershire sauce, mustard, ketchup, onion powder, garlic powder, Italian seasoning, salt and pepper (and the sautéed onion, if using). Note: If you are worried about overmixing, lightly beat the eggs before adding to the meat mixture.
Mix until just combined. Your hands are your best tool here; overmixing will cause a tough meatloaf.
A tip I picked up from a friend years ago: before shaping the whole loaf, pinch off a small piece of the dough, about the size of a walnut, and microwave it for 30 to 45 seconds or fry it in a small skillet until cooked through. Taste it. If the seasoning is right, go ahead and shape and bake the rest. If it needs more salt or spice, now’s the time to fix it, not after the whole loaf is already in the oven.
Transfer the meatloaf mixture to the loaf pan, gently pressing it (without packing it down) into the pan towards the edges, making sure it is even.
Step 2 – Make the Glaze
In a small bowl, combine the ketchup, apple cider vinegar, prepared mustard, and brown sugar, and stir until blended.
Brush a thin layer of the glaze over the meatloaf.
Step 3 – Bake
Bake in the oven for 40 minutes.
Remove it from the oven and add the remaining glaze over the top. Return it to the oven for 20-30 minutes or until the internal temperature reaches 160°F.
Once the meatloaf is fully cooked, remove it from the oven and rest for 15 minutes.
After resting, you can remove it from the pan to a cutting board for easy slicing. Garnish with fresh parsley if desired.
How long to cook meatloaf
The total cooking time for meatloaf depends on the size of your loaf pan and how your oven runs—since every oven can be a little different! If you’re using a 1.25-pound loaf pan, like I did, expect it to take about 60-70 minutes. However, cooking time can range from 45 minutes to a little over an hour, depending on thickness and oven accuracy.
If you’re using a larger loaf pan or shaping the meatloaf freeform on a baking sheet, it may cook faster since it won’t be as thick. The most reliable way to know it’s done? Use an instant-read thermometer and check that the internal temperature has reached 160°F (71°C) for perfectly cooked meatloaf every time.
At what temperature is meatloaf done?
Meatloaf is done when it reaches an internal temperature of 160°F (71°C) on a meat thermometer. So, if you aren’t sure if your meatloaf is done cooking, then use a meat thermometer to check the internal temperature of the meatloaf!
Tips for Old Fashioned Meatloaf
- Best Beef for Meatloaf: Use 80/20 ground chuck for the juiciest texture. Leaner options like 85/15 or 90/10 work but can make it drier.
- Breadcrumbs or Crackers? Both plain or Italian breadcrumbs are great, or swap in crushed crackers for added texture.
- Liquid for Moisture: Whole milk keeps the meatloaf tender, but any milk works. You can also use tomato juice, tomato sauce, beef stock, or water.
- Onions Done Right: Use ½ cup of finely minced or grated onion, grating helps it blend in seamlessly (great for picky eaters). For an even milder flavor, sauté the onion first until soft and golden before mixing it in.
- Fresh or Powdered Garlic? Fresh garlic adds extra depth, use 3-4 minced cloves for the best flavor.
- Ketchup Choice Matters: I prefer all-natural ketchup (like Heinz Simply Ketchup), but any kind works.
- Mixing is Key: Combine everything well, but don’t overmix, too little and it may fall apart, too much and it becomes dense.
- Rest for the Best: Let the meatloaf rest 10-15 minutes after baking to allow juices to redistribute, keeping it moist.
- Grease in the Pan? Normal! Expect some grease in the loaf pan, it’s just the fat rendering out.
- Taste Before You Bake: Pinch off a small piece of the raw mixture and microwave or fry it up to taste-test your seasoning. See the full tip in the instructions above.
Classic Meatloaf Recipe Variations
Ground Turkey or Chicken. Yes! You can use ground turkey or ground chicken; just remember, since it’s so much leaner than ground beef, your end result will be more dry. Adjust your timing and cook until the internal temperature is 165°F, and be sure to let it rest 15 minutes before slicing. Many old-fashioned meatloaves also would use a mixture of ground veal and pork, which makes a great meatloaf!
Shredded Veggies. Want to sneak in extra vegetables? Stir in ½ cup finely shredded carrot or zucchini (squeeze out the excess moisture from zucchini first) or finely diced bell pepper along with the meat mixture. It adds moisture and a little extra nutrition without changing the flavor much.
Bacon-Topped. For extra flavor and a nice presentation, lay 4 to 5 strips of thin-cut bacon over the top of the loaf before baking, instead of or in addition to the glaze.
Gluten-Free. Swap the breadcrumbs for an equal amount of gluten-free breadcrumbs, crushed gluten-free crackers or even oats. I love these Back-to-Nature Gluten-free Saltines or use gluten-free panko.
Dairy-Free. Swap the whole milk for your favorite unsweetened non-dairy milk, or use beef stock, tomato juice, or water instead. All work well to keep the loaf moist.
Low-Carb. For a lower-carb version, swap the breadcrumbs for almond flour or crushed pork rinds, and use a sugar-free ketchup and a keto-friendly brown sugar substitute in the glaze. I was shocked the first time I used pork rinds for a bread replacement; I think it actually enhances the overall flavor! So good!
Mini Meatloaves. One of my readers, Margie, shared that she shapes this recipe into mini loaves and bakes them for about 25 minutes instead of the full hour, a great option if you want individual portions or a faster weeknight dinner.
One reader raved: “This delicious meatloaf was very moist. I followed the recipe and used 80/20 ground beef. The texture was more smooth than in past recipes I have used. We enjoyed the addition of Italian seasoning; it gave the meat a more savory flavor AND we also really love Italian-flavored foods. I would definitely recommend this to a friend. ⭐️⭐️⭐️⭐️⭐️ ” ~ Volunteer recipe tester
How to Store and Freeze Old Fashioned Meatloaf
Cool the meatloaf to room temperature, then cover it tightly or place it in an airtight container and refrigerate for 3-4 days. Once you’re ready to serve the leftovers, warm them up thoroughly and serve with your favorite sides.
Can You Freeze Meatloaf
Absolutely! You can freeze meatloaf either cooked or uncooked for up to 3 months. If you’ve already cooked it, cool it completely first, this helps prevent freezer burn. Then, wrap it tightly in plastic wrap and aluminum foil, place it in a freezer bag, and don’t forget to label and date it.
For uncooked meatloaf, follow the same steps, and when you’re ready to bake, let it thaw overnight in the fridge before cooking as directed. A perfect make-ahead meal for busy nights!
Baking Meatloaf from Frozen (No Thawing Required)
- Preheat your oven to 325°F (163°C) (a lower temp helps it cook evenly).
- Remove the plastic wrap, but keep the foil on. Place the frozen meatloaf in a loaf pan or on a baking sheet and cover with foil, bake for 45-55 minutes.
- Remove the foil, add the glaze (if using), and continue baking another 45-55 minutes until the internal temperature reaches 160°F (71°C).
- Let it rest for 15 minutes before slicing.
How to reheat meatloaf
- Oven method: Heat the leftovers at 300°F for about 15 minutes or until heated through.
- Microwave method: Heat individual slices for 1-2 minutes or until warmed through.
What To Serve with this Classic Meatloaf Recipe
Our favorite way to serve meatloaf is over creamy mashed potatoes; try these Instant Pot Mashed Potatoes. Serve with roasted broccoli and sweet potatoes, broccoli, roasted potatoes and onions, tater tots, or steak fries.
⭐️⭐️⭐️⭐️⭐️ Chellie said, “Pure comfort!”
Homemade Meatloaf FAQ
A few things usually cause this: not enough binder (egg and bread crumbs), overmixing the meat (which breaks down the texture) or undermixing (which won’t hold together well), slicing it before it’s rested, or leaving big chunks of onion or vegetables in the mix instead of finely mincing or grating them. Stick to the ingredient amounts as written, let the loaf rest a full 15 minutes before slicing, and make sure any add-ins are finely chopped so they don’t create weak spots in the loaf.
Yes! Using this recipe, you can omit the eggs. Since we use milk and breadcrumbs in this recipe, you should have enough liquid and binding. You can also try ¼ mashed potatoes per egg, ¼ cup unsweetened apple sauce per egg and even ¼ cup of grated parmesan cheese. But it should be just fine without the eggs.
No, there is no need to cover meatloaf when baking, since baking uncovered allows the glaze to caramelize and form a delicious crust!
Yes, apply a thin layer of glaze before cooking and add the remainder during the last 20-30 minutes of baking.
Leftovers are incredibly versatile and can be transformed into several delicious meals. I love to serve it with mashed potatoes, but you can try slicing it thick for classic meatloaf sandwiches topped with extra ketchup and crisp lettuce, or crumbling it over a fresh garden salad for a hearty lunch!
You can also create a satisfying breakfast hash by combining cubed meatloaf with crispy potatoes and topped with eggs. The endless possibilities make this recipe perfect for meal prep and creative leftovers.
⭐️⭐️⭐️⭐️⭐️ One reader raved, “I make it as close to this recipe as I can, and I’ve never used apple cider vinegar in my sauce before. I guess that makes me Grandma! Yummy meatloaf, my grown kids loved it too.” – Tina
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Ingredients
Meatloaf
- 2 pounds ground chuck 80/20 preferred, see note 1
- 1 large egg room temperature
- ½ cup breadcrumbs see note 2
- ½ cup whole milk see note 3
- 1 ½ tablespoons Worcestershire sauce
- ½ tablespoon mustard
- 1 tablespoon ketchup see note 6
- 2 teaspoons onion powder see note 4
- 1 teaspoon garlic powder see note 5
- 1 tablespoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- ½ cup chopped parsley optional garnish
Glaze
- ½ cup ketchup
- 1 teaspoon apple cider vinegar
- 2 tablespoons prepared mustard
- 2 tablespoons brown sugar
Instructions
- Preheat the oven to 350°F (175° C) and line a 9 x 5 loaf pan with parchment paper. This makes for easy removal of the meatloaf.
- In a large bowl, add the beef, eggs, breadcrumbs, milk, Worcestershire sauce, mustard, ketchup, onion powder, garlic powder, Italian seasoning, salt and pepper. Note: If you are worried about overmixing, lightly beat the eggs before adding to the meat mixture.2 pounds ground chuck, 1 large egg, ½ cup breadcrumbs, ½ cup whole milk, 1 ½ tablespoons Worcestershire sauce, ½ tablespoon mustard, 1 tablespoon ketchup, 2 teaspoons onion powder, 1 teaspoon garlic powder, 1 tablespoon Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon ground pepper
- Mix until just combined. Your hands are your best tool here; overmixing will cause the meatloaf to be tough. *See note 7.
- Transfer the meatloaf mixture to the loaf pan, gently pressing it (without packing it down) into the pan towards the edges, making sure it is even.
- Make the glaze: In a small bowl, combine the ketchup, apple cider vinegar, prepared mustard, and brown sugar, and stir until blended.½ cup ketchup, 1 teaspoon apple cider vinegar, 2 tablespoons prepared mustard, 2 tablespoons brown sugar
- Brush a thin layer of the glaze over the meatloaf. Bake in the oven for 40 minutes.
- Remove the meatloaf from the oven and add the remaining glaze over the top. Return it to the oven for 20-30 minutes or until the internal temperature reaches 160°F.
- Once the meatloaf is fully cooked, remove it from the oven and rest for 15 minutes. After resting, you can remove it from the pan to a cutting board for easy slicing. After resting, you can remove it from the pan to a cutting board for easy slicing.½ cup chopped parsley
Notes
- Best Beef for Meatloaf: Use 80/20 ground chuck for the juiciest texture. Leaner options like 85/15 or 90/10 work but can make it drier.
- Breadcrumbs or Crackers? Both plain or Italian breadcrumbs are great, or swap in crushed crackers for added texture.
- Liquid for Moisture: Whole milk keeps the meatloaf tender, but any milk works. You can also use tomato juice, tomato sauce, beef stock, or water.
- Onions Done Right: Use ½ cup of finely minced or grated onion—grating helps it blend in seamlessly (great for picky eaters).
- Fresh or Powdered Garlic? Fresh garlic adds extra depth—use 3-4 minced cloves for the best flavor.
- Ketchup Choice Matters: I prefer all-natural ketchup (like Heinz Simply Ketchup), but any kind works.
- Mixing is Key: Combine everything well, but don’t overmix—too little and it may fall apart, too much and it becomes dense.
- Rest for the Best: Let the meatloaf rest 10-15 minutes after baking to allow juices to redistribute, keeping it moist.
- Grease in the Pan? Normal! Expect some grease in the loaf pan—it’s just the fat rendering out.
- Pair with mashed potatoes, roasted veggies, fries, tater tots, or extra ketchup for the ultimate comfort meal.
- Refrigerator: Store a completely cooled, cooked meatloaf in an airtight container in the fridge for up to 4 days.
- Unbaked Meatloaf: Shape the meatloaf and place it in a parchment-lined loaf pan or wrap it tightly in plastic wrap and foil. Store in a freezer bag for up to 3 months. Thaw overnight in the fridge before baking as directed.
- Baked Meatloaf: Cool completely, then wrap tightly in plastic wrap and foil or store in an airtight container. Freeze for up to 3 months.
Baking Meatloaf from Frozen (No Thawing Required)
- Preheat oven to 325°F (163°C).
- Remove plastic wrap but keep foil on. Cover with foil in a loaf pan or baking sheet, and bake for 45-55 minutes.
- Remove foil, add glaze (if using), and bake another 45-55 minutes until internal temp reaches 160°F (71°C).
- Rest 15 minutes before slicing.
- Oven: Bake at 300°F for 15 minutes or until heated through.
- Microwave: Heat slices for 1-2 minutes until warm.
Nutrition
Margie
Wow. Such a tasty meatloaf!!! I actually made little mini loaves and left in the oven for 25 minutes. This recipe is a keeper!
Awe. Thanks Margie! You made my day!
Janet
In the prep instructions it says COOK TIME:1 hr 15 min, yet the instructions it says “bake for 40 minutes’.
Good morning Janet, yes it is 1 hour 15 minutes, if you read on, it says cook for 40 minutes, remove and brush on the rest of the glaze on and cook for another 20-30 minutes, but I probably should change that to read, cook time 1 hour. Hope you love it!
Donna
I’ve made this meatloaf twice in the past month. It is so good, juicy, and flavorful!! I’ll definitely be making it again! Thanks, Kathleen!
Thank you so much Donna!! So happy you loved it!
Chellie
Pure comfort!
It really is! So glad you liked it!
Tina
I make as close to this recipe other than I do grated onions and I have not used apple cider in my sauce. I guess that makes me Gramma!!! Yummy meat loaf n my grown kids 💖
Grating the onions works great!!! Thanks so much Tina!
Boo
Worcestershire Sauce: Adds depth and a kick of umami flavor ? I hate worchestershire sauce along with soy sauce, it tastes fishy to us (sorry) Mom & Grandama never used these ingrediets, leave it out or can you suggest something else please.
Hi Boo, not sure if you are receiving my emails too, I emailed you last week after you commented on so many recipes about your dislike of Worcestershire sauce. Bottom line, it’s your meatloaf you certainly don’t need to add it, especially if you don’t like it. Though I doubt you’d notice it, it’s pretty subtle. Hope you try it (with or without the Worcestershire).