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This Classic Meatloaf recipe makes a tender, juicy meatloaf full of savory flavor, with a sweet and tangy glaze baked over the top. It’s an easy, dependable homemade meatloaf that slices nicely and makes a delicious and satisfying dinner. Don’t forget to make meatloaf sandwiches with the leftovers!
This is the kind of tried-and-true meatloaf recipe that belongs in your regular dinner rotation. It’s a favorite for a reason!
Why You’ll Love This Meatloaf
- The meatloaf is tender, moist and delicious.
- Made with simple, flavorful ingredients.
- The ketchup and barbecue sauce glaze is sweet, tangy, and savory.
- You can bake it free-form on a sheet pan or use a loaf pan.
This meatloaf goes well with my Easy Sautéed Green Beans and Slow Cooker Creamed Corn.
Classic Meatloaf Ingredients
You’ll just need familiar pantry ingredients for this homemade meatloaf. This meatloaf recipe makes 8 servings.
Ground beef, sweet onion, olive oil, panko breadcrumbs, milk, eggs, ketchup, Dijon mustard, Worcestershire sauce, salt, garlic powder, onion powder, Italian seasoning, black pepper, fresh parsley, garlic, barbecue sauce, brown sugar, and yellow mustard.
Ingredient Notes
Ground Beef: I use 85% lean ground beef. It has enough fat to help keep the meatloaf moist without making it overly greasy.
Panko Breadcrumbs: The breadcrumbs absorb the milk and help give the meatloaf a tender texture. Crushed crackers can also be used.
Onion: Sautéing the onion first softens it and adds flavor without leaving crunchy pieces in the finished meatloaf.
Worcestershire and Dijon: These add savory flavor and a little tang without overpowering the meatloaf.
Meatloaf Glaze: The combination of ketchup, barbecue sauce, brown sugar, and mustard makes a sweet and tangy topping.
The seasonings are mixed into the breadcrumb mixture before the beef is added, which helps distribute everything evenly without overworking the meat.
How to Make Classic Meatloaf
Here is a quick rundown with photos. The process is simple, and the complete instructions are in the recipe card below.
Sauté the onion and let cool. Then add milk to the breadcrumbs. Then whisk the eggs.
Add all of the seasonings and sauces, garlic, and cooled onions.
Mix breadcrumb mixture well. Add the ground beef and mix to combine, but don’t overmix.
Form the mixture into a loaf and bake for 40 minutes. Mix up the glaze and spread it over the top, then bake for about 20 minutes more, or until the center reaches 160°F.
Make extra glaze for dipping if you want. I do this for my family as they love this glaze!
If you make this recipe for the best meatloaf (in my humble opinion), please let me know! Just leave a comment with a star rating below!
More Meatloaf Recipes
Air Fryer Meatloaf
Tasty Turkey Meatloaf Recipe
Easy Slow Cooker Meatloaf
Instant Pot Meatloaf and Mashed Potatoes
Air Fryer Turkey Meatloaf
Classic Meatloaf Recipe
Equipment
- Rimmed Baking Sheet (jelly roll pan works well) or 9x5x8 Loaf Pan
- Parchment Paper or Aluminum Foil
- Small Mixing Bowl
- Small Frying Pan
Ingredients
Meatloaf
- 2 teaspoons Olive Oil
- 1 medium Sweet Onion (1 cup), finely diced
- 1 cup Panko Breadcrumbs or Crushed Crackers
- ½ cup Milk
- 2 large Eggs
- ¼ cup Ketchup
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons Worcestershire Sauce
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 ½ teaspoons Garlic Powder
- 1 ½ teaspoons Onion Powder
- 1 teaspoon Italian Seasoning
- ¼ cup Fresh Parsley finely chopped
- 3 large Garlic Cloves pressed
- 2 pounds Ground Beef 85% lean
Meatloaf Glaze
- ½ cup Ketchup
- ¼ cup Barbecue Sauce
- 1 ½ Tablespoons Brown Sugar
- 1 teaspoon Yellow Mustard
Instructions
Prep
- Gather all of the ingredients and tools needed to make the process easier.
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or aluminum foil.
Sauté the Onion
- Heat a small skillet over medium heat.
- When the pan is hot, add the olive oil and diced onion. Cook, stirring occasionally, until the onions are softened and have a little color about (5–7 minutes).
- Remove from the heat and let cool.
Make the Meatloaf Mixture
- To a large mixing bowl, add the Panko breadcrumbs and milk. Stir to combine.
- Push the moistened breadcrumbs to the side of the bowl. Add the eggs and whisk them with a fork.
- Add the ketchup, Dijon mustard, Worcestershire sauce, salt, black pepper, garlic powder, onion powder, Italian seasoning, and parsley. Stir well to combine (Mixing the seasonings into the breadcrumb mixture before adding the beef helps distribute them evenly throughout the meatloaf to prevent overmixing).
- Press in the garlic, add the cooled onions, and stir to combine.
- Add the ground beef. Using your hands or a fork, gently mix just until everything is evenly combined. Do not overmix.
Shape the Meatloaf
- Transfer the meat mixture to the prepared baking sheet.
- Shape it into a loaf about the size of a 9×5-inch loaf pan and approximately 3 inches tall.
Cook the Meatloaf
- Bake uncovered at 350°F for 40 minutes before adding the glaze. The meatloaf will finish cooking after the glaze is applied.
Make the Meatloaf Glaze
- While the meatloaf is baking, add the ketchup, barbecue sauce, brown sugar, and yellow mustard to a small bowl.
- Stir until well combined and set aside.
Glaze and Finish Cooking
- After the first 40 minutes of baking, spread the glaze evenly over the top of the meatloaf.
- Return it to the oven and bake for an additional 20 minutes, or until the internal temperature reaches 160°F on an instant-read thermometer.
- Remove the meatloaf from the oven and let it rest for about 10 minutes before slicing and serve hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
