Classic Homemade Meatloaf

So rich, so juicy, so satisfying. This Classic Homemade Meatloaf is the very best kind of comfort food with a sweet-tangy glaze and slices that hold together beautifully.

It is easy to prep, budget friendly, and bakes up tender with big, savory flavor. Perfect for a cozy weeknight family dinner or your next potluck.

This is the recipe I grew up on, polished with a few smart tweaks for extra moisture and a glossy, caramelized glaze you will want to lick off the plate.

Why You'll Love This Recipe

• Foolproof texture that is tender and juicy, not dense or dry, thanks to a simple milk-and-crumbs binder.
• Crowd-pleasing flavor with a balanced, tangy-sweet glaze that caramelizes beautifully.
• Simple pantry ingredients you probably already have, with easy swaps to fit your taste.
• Great leftovers that slice cleanly for incredible sandwiches or quick heat-and-eat meals.

Key Ingredients for Classic Homemade Meatloaf

See recipe card below for full list of measurements, ingredients, and instructions.

Ground Beef

This is the heart of the loaf and provides rich, meaty flavor. Choose 80 to 85 percent lean for the juiciest results without excess grease. If you go leaner, the loaf can turn dry, so add a tablespoon of olive oil or an extra egg to help. A mix of beef and pork adds even more tenderness if you want a classic diner-style loaf.

Breadcrumbs

Breadcrumbs act like a sponge, soaking up milk and juices so the loaf stays moist and slices neatly. Plain dry breadcrumbs or panko both work. If using panko, let it sit with the milk a few minutes to soften. Gluten-free breadcrumbs are a fine substitute and will not affect flavor.

Onion and Garlic

Finely minced onion and garlic build savory depth and a little sweetness as they cook. Mince the onion very small or grate it so it blends into the meat. If raw onion is too assertive for you, sauté it in a teaspoon of oil until translucent and cool before mixing. Shallots or green onions are gentle alternatives.

Eggs

Eggs help bind everything and contribute to a tender bite. Use large eggs at room temperature for easier mixing. If you need an egg-free option, use 2 tablespoons of ground flaxseed mixed with 5 tablespoons of water and let it gel before adding.

Ketchup and Worcestershire

Ketchup adds moisture and a subtle sweetness inside the loaf while Worcestershire brings a savory, umami lift. Dijon mustard is optional but adds a gentle tang. If you prefer a different profile, barbecue sauce can replace ketchup for a smokier flavor, and soy sauce can stand in for Worcestershire in a pinch.

Instructions for Classic Homemade Meatloaf

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Pan and Heat the Oven

Line a rimmed baking sheet with foil and lightly spray with nonstick spray, or use a 9 by 5 inch loaf pan lined with a parchment sling for easy lifting. Preheat the oven to 350 F so it is hot when your loaf is ready.

Make the Glaze

In a small bowl, whisk together 1/3 cup ketchup, brown sugar, apple cider vinegar, and smoked paprika if using. Set aside. The sugar helps the glaze caramelize while the vinegar adds brightness that cuts through the richness.

Soak the Breadcrumbs

In a large bowl, stir the breadcrumbs and milk together. Let sit 2 to 3 minutes until the crumbs are evenly moistened. This simple step ensures a moist, tender meatloaf that slices without crumbling.

Mix the Meatloaf

Add the ground beef, onion, garlic, eggs, 1/2 cup ketchup, Worcestershire, Dijon, salt, pepper, thyme, and parsley to the bowl. Use clean hands or a fork to gently mix just until combined. Do not overwork the meat or it can turn dense.

Shape the Loaf

Transfer the mixture to your prepared pan. If using a baking sheet, form a tight, even loaf about 9 inches long and 4 to 5 inches wide with slightly rounded top. A compact shape helps the loaf cook evenly and hold together.

Bake the Meatloaf

Bake on the center rack for 45 minutes. You are building structure before glazing. Rotate the pan halfway through if your oven has hot spots.

Glaze and Finish

Brush the glaze all over the top and sides. Return to the oven and bake 10 to 15 minutes more, until the glaze is glossy and the internal temperature reaches 160 F in the center. Total cook time is typically 55 to 60 minutes.

Rest, Slice, and Serve

Let the meatloaf rest 10 minutes before slicing. Resting lets the juices redistribute so your slices stay juicy. Garnish with extra parsley and serve warm.

Recipe Variations

Turkey or Chicken Meatloaf

Swap the beef for ground turkey or chicken. Use dark meat or at least 93 percent lean and add 1 tablespoon olive oil to keep it juicy. Increase herbs and Dijon for extra flavor.

Gluten-Free

Use gluten-free breadcrumbs or crushed gluten-free oats. Check that your Worcestershire is gluten-free. The texture stays tender and the flavor remains classic.

BBQ Glaze

Trade the ketchup glaze for 1/2 cup of your favorite barbecue sauce. Brush half at the 45 minute mark and the rest right before serving for a sticky, smoky finish.

Veggie Boost

Fold in 1 cup finely grated zucchini or carrot, squeezed very dry, for extra moisture and nutrition. This adds subtle sweetness and helps keep the loaf tender.

Cheese-Stuffed

Press half the meat mixture into the pan, sprinkle 1 cup shredded cheddar or mozzarella down the center, then cover with remaining meat and seal. Bake as directed for a melty surprise.

Serving Suggestions

Serve thick slices with creamy mashed potatoes, buttered green beans or roasted carrots, and a crisp side salad. Add a little extra glaze on the plate, a sprinkle of fresh parsley, and cracked black pepper. Leftovers make fantastic sandwiches with toasted bread, lettuce, pickles, and a swipe of mayo or mustard.

Storage and Reheating

Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat slices in a 325 F oven for 10 to 15 minutes, or microwave on 50 percent power for 60 to 90 seconds using a damp paper towel to keep moisture. To freeze, wrap whole loaf or individual slices tightly and freeze up to 3 months. Thaw overnight in the refrigerator and reheat as above.

Frequently Asked Questions About Classic Homemade Meatloaf (FAQ)

Q: How do I keep meatloaf from falling apart?
A: Use the right ratio of binder to meat. Hydrated breadcrumbs plus eggs create structure. Mix gently and let the loaf rest 10 minutes after baking so slices hold together.

Q: What internal temperature should meatloaf be?
A: Bake until the center reaches 160 F. Use an instant read thermometer inserted into the thickest part. This ensures safe, juicy results without overcooking.

Q: Can I make meatloaf ahead of time?
A: Yes. Assemble the loaf up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge, adding 5 to 10 minutes to the cook time. You can also bake, cool, and reheat.

Q: Can I use oatmeal or crackers instead of breadcrumbs?
A: Absolutely. Use an equal volume of quick oats or finely crushed saltine crackers. Let them soak in the milk for a few minutes so they soften and bind properly.

This Classic Homemade Meatloaf delivers nostalgic flavor, a tender bite, and a shiny glaze that wins over picky eaters and food lovers alike. Give it a try tonight, then come back to leave a rating and a comment so others can discover your tips too.