Juicy Classic Meatloaf Recipe With a 5-Star Glaze Hack

There’s something magical about walking into a kitchen filled with the smell of classic meatloaf baking in the oven. That sweet ketchup glaze caramelizing on top, the juices bubbling around the edges—it’s pure comfort food memory right there. My grandmother made hers every Sunday without fail, and now I’ve adapted her recipe for our busy weeknights. What makes this classic meatloaf special isn’t just its juicy texture or that sticky-sweet topping (though trust me, you’ll fight over the crispy edges). It’s how easily it comes together on hectic evenings while still tasting like you spent all day cooking.

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Why You’ll Love This Classic Meatloaf

This isn’t just any meatloaf—it’s the one you’ll keep coming back to, trust me. Here’s why it’s earned a permanent spot in my weeknight rotation:

• Juicy every time: The milk-soaked breadcrumbs (or oats!) keep it moist, never dry—just like grandma’s.
• Weeknight lifesaver: Mix it in one bowl, pop it in the oven, and boom—dinner’s done while you tackle the chaos.
• Leftover magic: Cold meatloaf sandwiches with extra glaze? Yes, please—they might be better than the first serving!
• Crowd-pleasing glaze: That sweet-salty ketchup-brown sugar crust? I’ve seen kids (and grown-ups!) lick their plates clean.

It’s the ultimate comfort food classic that turns any family dinner into something special, without fuss or fancy ingredients.

Classic Meatloaf Ingredients

This is where the magic starts—with simple, humble ingredients that come together into something extraordinary. For the absolute best texture, I always use 80/20 ground beef (that’s 80% lean to 20% fat ratio). The fat keeps it juicy without being greasy. Here’s what you’ll need:

• 1½ lbs ground beef (80/20 blend is perfect)
• 1 cup plain breadcrumbs (or rolled oats for gluten-free!)
• 1 large egg
• ½ cup whole milk (any kind works, but whole makes it extra rich)
• 1 small onion, finely chopped (about ½ cup)
• 1 teaspoon salt (I use kosher)
• ½ teaspoon black pepper (freshly ground if you can)

For That Irresistible Glaze

Now for the crowning glory—that sweet, sticky glaze that turns good meatloaf into something you dream about:

• ½ cup ketchup (the classic grocery store kind works great)
• 2 tablespoons packed brown sugar (light or dark—your choice!)
• 1 tablespoon yellow mustard (trust me, it balances the sweetness)

A quick note: if you’re meal prepping and want to scale this up, these ratios double beautifully for big family dinners or delicious leftovers.

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How to Make Classic Meatloaf

Alright, let’s get our hands dirty—literally! Making this classic meatloaf is easier than you think, but a few simple steps make all the difference between good and “oh-my-goodness-I-need-another-slice” great. Don’t worry, I’ve made every mistake so you don’t have to.

Prepping the Meat Mixture

First things first—get that meat ready! I always mix with my hands (washed thoroughly, of course) because you can feel when everything’s just combined. Dump all your ingredients—ground beef, breadcrumbs, egg, milk, onion, salt, and pepper—into a big bowl. Now, gently mix it together just until everything’s incorporated. Seriously, stop the second you don’t see dry spots anymore. Overmixing makes tough meatloaf, and we want juicy, tender slices. Let it sit for 5 minutes—this helps the breadcrumbs absorb all that good moisture so it holds together beautifully.

Shaping and Glazing Your Classic Meatloaf

Here’s where you decide—loaf pan or free-form? For a tighter, firmer texture (perfect for sandwiches), press the mixture into a greased loaf pan. Prefer crispy edges all around? Shape it free-form on a parchment-lined baking sheet. Either way, make a slight indentation down the center so it doesn’t dome while baking. Now, slather on that sweet glaze—save about a quarter of it for basting halfway through. Slide it into a 350°F oven, bake until the internal temp hits 160°F (about 1 hour), then—and this is crucial—let it rest 10 minutes before slicing. That patience pays off in juicy, perfect slices that hold their shape!

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Expert Tips for Perfect Classic Meatloaf

After years of perfecting this recipe (and a few *ahem* not-so-perfect loaves along the way), here are my foolproof tips for meatloaf that’ll have everyone asking for seconds:

• Thermometer is key: That 160°F internal temp isn’t just a suggestion—it’s the difference between juicy and hockey puck. Trust me, I learned this the hard way when I served “meatloaf crumbles” one disastrous Tuesday.
• Worcestershire wow factor: For extra depth, stir 1 tablespoon into your meat mixture. It’s my grandma’s secret umami booster that makes the flavors sing.
• Parchment paper trick: Line your pan before shaping—it slides right out for easy slicing and even easier cleanup (because who wants to scrub baked-on glaze?).
• Leftover hack: Slice leftovers cold for sandwiches—the texture firms up perfectly. My husband swears by toasted sourdough with extra glaze and pickles. Meal prep win!

Serving and Storing Classic Meatloaf

Ah, the best part—finally getting to eat that glorious meatloaf! My family loves it fresh from the oven with a big scoop of creamy mashed potatoes (the kind with garlic—yum!) and some crisp green beans on the side. That sweet glaze makes its own little sauce when it mixes with the potato gravy—total comfort food perfection.

Now, here’s the real magic—this classic meatloaf gets even better as leftovers. Just let it cool completely, then pop it in the fridge for up to 4 days in an airtight container. I always make an extra loaf to freeze (wrap it tightly in foil, then plastic—it’ll keep for 3 months). Reheat slices in a 300°F oven until warmed through—about 15 minutes—so they stay juicy. Trust me, cold meatloaf sandwiches with a smear of extra glaze on toasted bread? Absolute heaven for meal prep lunches!

Classic Meatloaf FAQs

Nutrition Information

Just a quick heads up—nutritional info can vary depending on your exact ingredients, but here’s what you can expect per serving of this classic meatloaf: Around 320 calories, 22g protein, and 18g carbs (including that irresistible 8g of sugar from the glaze). It’s got 18g total fat—7g saturated—so it’s hearty but not overly heavy. Perfect comfort food that fits right into your meal planning!

Share Your Classic Meatloaf Experience

I’d love to hear how your classic meatloaf turns out—did your family fight over the crispy edges like mine always does? Snap a photo and tag @CarlasCooking on Instagram, or leave a star rating below! Nothing makes me happier than seeing your comfort food creations.

Classic Meatloaf

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A tender, sliceable meatloaf with a sweet ketchup glaze, perfect for family dinners and leftovers for sandwiches.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 1 hour
• Total Time: 1 hour 15 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

• 1.5 lbs ground beef
• 1 cup breadcrumbs
• 1 egg
• 1/2 cup milk
• 1 small onion, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup ketchup
• 2 tbsp brown sugar
• 1 tbsp mustard

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Instructions

1. Preheat oven to 350°F.
2. Mix ground beef, breadcrumbs, egg, milk, onion, salt, and pepper in a bowl.
3. Shape into a loaf and place in a baking dish.
4. Combine ketchup, brown sugar, and mustard in a small bowl.
5. Spread glaze over the meatloaf.
6. Bake for 1 hour or until internal temperature reaches 160°F.
7. Let rest for 10 minutes before slicing.

Notes

• Use oats instead of breadcrumbs for a gluten-free option.
• Leftovers make great sandwiches.
• For a free-form loaf, shape on a baking sheet.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 8g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 1g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 22g
• Cholesterol: 100mg