Here’s a classic homestyle meatloaf recipe—moist, flavorful, and perfect for weeknight dinners.
Ingredients (Serves 6)
For the meatloaf:
- 1 1/2 lbs ground beef (80/20 for juiciness)
- 1/2 lb ground pork or sausage (optional, adds flavor)
- 1 cup breadcrumbs
- 1/2 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 large eggs
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Worcestershire sauce
- 1/2 tsp dried thyme or Italian seasoning
For the glaze:
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tsp mustard (Dijon or yellow)
Instructions
- Preheat oven: 350°F (175°C). Line a baking dish or loaf pan with parchment or lightly grease it.
- Prepare meat mixture:
- In a large bowl, combine breadcrumbs and milk. Let sit 5 minutes to soften.
- Add ground meats, onion, garlic, eggs, salt, pepper, Worcestershire sauce, and herbs.
- Mix gently until just combined (overmixing makes meatloaf dense).
- Shape and glaze:
- Form the mixture into a loaf and place it in the prepared pan.
- Mix glaze ingredients in a small bowl and spread evenly over the top of the meatloaf.
- Bake:
- Bake 55–65 minutes, or until internal temperature reaches 160°F (70°C).
- For extra caramelization, broil for 2–3 minutes at the end.
- Rest and serve:
- Let meatloaf rest 10 minutes before slicing.
- Serve with mashed potatoes, roasted vegetables, or a side salad.
💡 Tips for a tender, juicy meatloaf:
- Don’t overmix the meat—mix just until combined.
- Use a mix of meats (beef + pork or sausage) for better flavor and texture.
- Soaking breadcrumbs in milk adds moisture.
- Optional: add chopped bell pepper or shredded carrot for extra moisture and nutrition.
I can also give a faster skillet version that cooks meatloaf like a thick “meatloaf patty” for quicker weeknight dinners. Do you want that version?
