This traditional meatloaf recipe is tender, juicy, and so flavorful—just like Grandma used to make! It’s the ultimate homemade comfort food made with ground chuck, a rich blend of seasonings, and a sweet-tangy glaze. Follow my easy tips for a moist, flavorful meatloaf that always turns out perfect!
One tester 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. ⭐️⭐️⭐️⭐️⭐️ ”
Old Fashioned Meatloaf
My old-fashioned meatloaf recipe stays true to the classic version of meatloaf that 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!
My recipe doesn’t use minced onions (though you can!), so it’s picky and kid-proof without sacrificing any flavor! Kids also love this Air Fryer Turkey Meatloaf, fall-apart tender Mississippi Pot Roast and this creamy Stovetop Mac and Cheese.
Kathleen’s Top tips to make the absolute best meatloaf recipe:
- I recommend using ground chuck for the best quality. To maintain a juicy meatloaf, you want a higher fat content. You can use lean ground beef at 85/15 or 90/10 ground beef, but it will be more dry!
- Don’t overmix the meat mixture – combine ingredients just until incorporated to avoid tough meat!
- Line your loaf pan with parchment paper so that it is super easy to remove the meatloaf from the pan, and it makes it so much easier to clean!
- Let the meatloaf rest for 15 minutes after cooking to keep it juicy and make slicing easier.
- Use a meat thermometer to ensure perfect doneness without overcooking!
Homemade Meatloaf Ingredients
- Ground Chuck: The higher fat content is crucial for a juicy, flavorful meatloaf. While leaner options 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 for a different texture.
- 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 Sauce: Use a combination of ketchup, apple cider vinegar, mustard, and brown sugar to create a delicious glaze on top.
- Parsley: Garnish with fresh parsley before serving, if desired!
Get the full recipe in the recipe card below.
How to make Meatloaf
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.
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.
Mix until just combined. Your hands are your best tool here; overmixing will cause the meatloaf to be tough.
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!
How to Store Old Fashioned Meatloaf
Cool to room temperature, then cover tightly or place in an airtight container and store in the fridge for 3-4 days.
How long does meatloaf last in the fridge?
Typically, cooked meatloaf lasts up to 4 days in the fridge. Once you are ready to serve the leftovers, be sure to warm them up thoroughly and serve with your favorite sides.
Storage and Reheating Instructions
Refrigerator: Store a completely cooled, cooked meatloaf in an airtight container or covered well in the fridge for up to 4 days.
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 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.
Success Tips for the Best 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).
- 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.
Can I make this meatloaf with ground turkey?
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.
What to serve with Meatloaf
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, tater tots, or steak fries.
Homemade Meatloaf FAQs
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.
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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
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).