Serves 6
Prep Time: 15 minutes |
Cook Time: 60 minutes |
Total Time: 75 minutes
Ingredients
- 1.5 pounds ground beef 80 20
- 1 cup fresh breadcrumbs
- 1 medium yellow onion finely chopped about 1 cup
- 1 large egg beaten
- 1 4 cup whole milk
- 2 tablespoons Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon black pepper ground
- 1 teaspoon dried thyme or Italian seasoning
- 1 2 cup ketchup for glaze plus 2 tablespoons for mixing
- 1 tablespoon brown sugar for glaze optional
Instructions
- Preheat the oven to 350 F and line a rimmed baking sheet with parchment paper or lightly oil a loaf pan.
- Heat a small skillet over medium heat and add a touch of oil, cook the chopped onion until soft and translucent about 5 minutes, let cool slightly.
- In a large bowl combine the ground beef, breadcrumbs, beaten egg, milk, half of the ketchup, Worcestershire sauce, cooled onion, salt, pepper, and dried thyme, mix gently with your hands until just combined do not overmix.
- Shape the mixture into a loaf about 9 inches long and place on the prepared baking sheet or into the loaf pan, smooth the top.
- Mix the remaining ketchup with brown sugar if using and brush the top of the loaf evenly.
- Bake for 55 to 65 minutes until the internal temperature reaches 160 F and the glaze is set, if using a loaf pan check for any excess fat and spoon off if desired.
- Allow the meatloaf to rest for 10 minutes before slicing this helps keep the slices intact and juicy.
Recipe Variations
- Turkey and Herb Meatloaf swap half or all of the beef for ground turkey and add chopped fresh parsley and oregano for a lighter flavor.
- BBQ Bacon Meatloaf fold in 4 slices cooked and chopped bacon and brush a smoky barbecue sauce glaze for a richer savory profile.
- Vegetarian Lentil Loaf use cooked lentils and finely chopped mushrooms with oats instead of beef for a plant based version that still holds together.
- Cheese Stuffed Meatloaf make a shallow trench along the center and add a line of shredded cheddar or mozzarella then shape the meat around it for a gooey core.
Make Ahead: The meatloaf mixture can be shaped and covered in the refrigerator up to 24 hours ahead, then bake from chilled adding a few extra minutes to the cook time, the baked meatloaf keeps well in the refrigerator for 3 to 4 days and slices freeze flat for up to 3 months wrapped tightly in plastic wrap and foil.
Frequently Asked Questions
What is the best ground meat to use for Classic Meatloaf
Ground beef with an 80 20 ratio gives a good balance of flavor and moisture, you can blend half beef and half pork for extra richness.
How can I keep the meatloaf from becoming dry
Use a binder like egg and a little milk, avoid overmixing, and do not cook past the safe internal temperature of 160 F, resting before slicing also helps.
Can I make this meatloaf gluten free
Yes swap the breadcrumbs for gluten free breadcrumbs or ground oats and verify labels on sauces used for the glaze.
How do I reheat slices without drying them out
Reheat gently in a 300 F oven covered with foil for 10 to 15 minutes or microwave with a damp paper towel to retain moisture.
Classic Meatloaf
Ingredients
- 1.5 pounds ground beef 80 20
- 1 cup fresh breadcrumbs
- 1 medium yellow onion finely chopped about 1 cup
- 1 large egg beaten
- 1 4 cup whole milk
- 2 tablespoons Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon black pepper ground
- 1 teaspoon dried thyme or Italian seasoning
- 1 2 cup ketchup for glaze plus 2 tablespoons for mixing
- 1 tablespoon brown sugar for glaze optional
Instructions
- Preheat the oven to 350 F and line a rimmed baking sheet with parchment paper or lightly oil a loaf pan.
- Heat a small skillet over medium heat and add a touch of oil, cook the chopped onion until soft and translucent about 5 minutes, let cool slightly.
- In a large bowl combine the ground beef, breadcrumbs, beaten egg, milk, half of the ketchup, Worcestershire sauce, cooled onion, salt, pepper, and dried thyme, mix gently with your hands until just combined do not overmix.
- Shape the mixture into a loaf about 9 inches long and place on the prepared baking sheet or into the loaf pan, smooth the top.
- Mix the remaining ketchup with brown sugar if using and brush the top of the loaf evenly.
- Bake for 55 to 65 minutes until the internal temperature reaches 160 F and the glaze is set, if using a loaf pan check for any excess fat and spoon off if desired.
- Allow the meatloaf to rest for 10 minutes before slicing this helps keep the slices intact and juicy.
Conclusion
This Classic Meatloaf is the kind of recipe that comforts without fuss, it rewards simple ingredients and a little patience with a tender, flavorful loaf that feeds a family and makes great leftovers, bake it for a cozy weeknight meal or for a small gathering, trust the basic ratios and then make small changes to suit taste and you will find this recipe becomes a steady, reassuring entry in the dinner rotation.
