Name: Classic Homemade Meatloaf
Prep time: 20 min
Cook time: 60 min
Total time: 90 min
Ingredients: 2 lbs ground beef 85–80% lean; 1 medium onion finely chopped; 1 tsp olive oil; 2 large eggs; 3 garlic cloves minced; 2 tbsp ketchup; 3 tbsp fresh parsley chopped; ¾ cup Panko breadcrumbs; ⅓ cup milk; 1 tsp salt; 1 tsp Italian seasoning; ½ tsp ground black pepper; ¾ cup ketchup; 1½ tsp white vinegar; 2 tbsp brown sugar; ½ tsp garlic powder; ½ tsp onion powder

This Classic Meatloaf is a hearty, no-fail dinner recipe that delivers juicy texture and rich flavor in every bite.

Made with ground beef, onions, garlic, and seasoned breadcrumbs—then topped with a sweet, tangy glaze—this timeless favorite is perfect for weeknight meals or Sunday dinners with the family.

Why You’ll Love This Recipe

Tender, juicy texture – Thanks to the right meat-to-binder ratio.

Bold, balanced flavor – Herbs, onions, garlic, and ketchup bring it together.

Sweet & tangy glaze – Adds a caramelized finish on top.

Meal prep–friendly – Makes great leftovers for sandwiches or bowls.

Gluten-free adaptable – Just sub GF breadcrumbs.

Comfort food classic – Nostalgic and satisfying every time.

What You’ll Need (Ingredient Highlights)

Ground beef – Use 80–85% lean for a balance of moisture and flavor.

Onion & garlic – Aromatics that build the flavor base.

Eggs & milk – Help bind the loaf together and keep it moist.

Panko breadcrumbs – Light texture and excellent binding power.

Ketchup & parsley – Add sweetness, acidity, and herby brightness.

Italian seasoning, salt, black pepper – Essential for seasoning depth.

Brown sugar, garlic & onion powder, vinegar – Key components for the perfect meatloaf glaze.

Pro Tips Before You Start

Don’t overmix the meat – Mix just until combined to keep the texture tender.

Let the meatloaf rest – 10–15 minutes allows juices to redistribute.

Use parchment or foil – Makes cleanup a breeze.

Check doneness with a thermometer – Internal temp should hit 160°F.

Double the glaze – If you love a saucier finish.

How to Make Classic Homemade Meatloaf

Step 1: Preheat and Prep

Preheat your oven to 350°F.

Line a rimmed baking sheet with parchment paper or foil for easy cleanup.

Step 2: Saute the Onions

In a skillet over medium heat, heat 1 tsp olive oil and sauté 1 finely chopped onion for 5–7 minutes until soft and golden.

Set aside to cool slightly.

Step 3: Mix the Meatloaf

In a large bowl, combine 2 lbs ground beef, the sautéed onions, 2 eggs, 3 minced garlic cloves, 2 tbsp ketchup, 3 tbsp chopped parsley, ¾ cup breadcrumbs, ⅓ cup milk, 1 tsp salt, 1 tsp Italian seasoning, and ½ tsp black pepper.

Mix gently by hand until just combined.

Step 4: Shape and Bake

Transfer the meat mixture to the lined baking sheet.

Shape into a loaf about 8″ long, 4″ wide, and 3″ tall. Bake uncovered for 40 minutes.

Step 5: Make the Glaze

In a small bowl, mix together ¾ cup ketchup, 1½ tsp white vinegar, 2 tbsp brown sugar, ½ tsp garlic powder, and ½ tsp onion powder.

Step 6: Glaze and Finish Baking

Spread the glaze over the top of the partially baked meatloaf.

Return to the oven and bake another 20 minutes or until the internal temperature reaches 160°F.

Step 7: Rest and Serve

Let the meatloaf rest for 10–15 minutes before slicing.

This makes it easier to cut and keeps it juicy.

What to Serve It With

Mashed potatoes – A must-have comfort food pairing.

Roasted green beans or carrots – Adds color and balance.

Dinner rolls or cornbread – For soaking up extra glaze.

Simple side salad – A refreshing contrast to the hearty meat.

Mac and cheese – For the ultimate comfort plate.

Variations / Substitutions

Use ground turkey or chicken – For a leaner option.

Add shredded carrots or zucchini – Sneak in some veggies.

Try BBQ sauce in the glaze – For smoky sweetness.

Swap Panko with oats or crushed crackers – Classic alternatives.

Make mini loaves or muffins – Faster cooking and great for freezing.

Storage & Leftovers

Fridge – Store slices in an airtight container for up to 4 days.

Freeze – Wrap whole or sliced meatloaf tightly and freeze for up to 3 months.

Reheat – In the oven at 300°F until warmed through, or microwave individual slices.

Leftover ideas – Make meatloaf sandwiches, crumble into pasta, or serve with eggs.

FAQs

Why is my meatloaf falling apart?
Not enough binder (breadcrumbs/egg) or overmixing can cause crumbling.

Can I make this ahead?
Yes—assemble the meatloaf and refrigerate (uncooked) for up to 24 hours before baking.

Do I need a loaf pan?
Nope! Free-form loaves bake better with more surface for glaze and caramelization.

Can I use frozen ground beef?
It’s best to thaw fully before mixing to ensure even cooking and seasoning.

What’s the best way to slice meatloaf?
Let it rest first, then use a sharp serrated knife for clean cuts.

Is this recipe gluten-free?
Use gluten-free breadcrumbs to make it GF-friendly.

Can I add cheese inside?
Yes! Try folding in shredded mozzarella or cheddar for a cheesy center.

Final Thoughts

This Classic Meatloaf with Sweet Glaze is a timeless favorite for a reason.

It’s easy to make, family-friendly, and endlessly comforting.

Whether for a simple weeknight dinner or a nostalgic Sunday meal, this recipe is always a hit—and the leftovers are even better!