I used one unexpected pantry ingredient in this Classic Meatloaf Recipe and a homemade sauce technique that prompts questions every time I mention it.
I love that moment when a loaf comes out of the oven and everyone stops talking. My version of Homemade Meatloaf grew from evenings when I only had ground beef and a few basics, and somehow turned into a Delicious Meatloaf folks beg me to bring to potlucks.
I keep things simple but not boring, leaning on a little garlic for depth. It never looks perfect on the first try and I still mess up the timing sometimes, but every time it tastes like a memory you want to keep.
You might roll your eyes but trust me it’s worth it.
Ingredients
- Ground beef gives rich protein and fat, keeps loaf moist and hearty.
- Breadcrumbs soak milk, add carbs and structure so meat aint dense.
- Egg binds everything, adds protein and a little richness, like glue.
- Onion brings sweetness when cooked, fiber and savory depth, not overpowering.
- Garlic gives punchy umami and aroma, folks say it’s healthy too.
- Ketchup with brown sugar jams sweet and tangy flavors, caramelizes into sticky glaze.
- Worcestershire and Dijon add savory depth, a little tang and complexity.
- Apple cider vinegar brightens glaze, cuts sweetness, gives slight acidic zip.
- Parsley brightens flavor, adds color and vitamin K, fresh finishing touch.
Ingredient Quantities
- 1 1/2 pounds (680 g) ground beef, about 80/20 if ya can get it
- 3/4 cup plain breadcrumbs or panko
- 1/2 cup whole milk
- 1 large egg, lightly beaten
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
- 1/2 teaspoon dried thyme or 1 teaspoon Italian seasoning
- 1/4 cup ketchup (plus about 2 tablespoons extra for topping)
- 2 tablespoons brown sugar (for glaze)
- 1 tablespoon apple cider vinegar (for glaze)
- Optional: 1/4 cup finely chopped green bell pepper
- Optional: 1/4 cup grated Parmesan cheese
How to Make this
1. Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan or line a baking sheet with parchment if you wanna free-form the loaf.
2. Put the breadcrumbs or panko in a bowl, pour the whole milk over them and let soak about 5 minutes until soggy.
3. In a skillet over medium heat saute the finely chopped onion (and the optional green bell pepper if using) until soft, about 5 minutes; add minced garlic for the last 30 seconds. Let that cool a bit.
4. In a large bowl combine the ground beef, soaked breadcrumbs, beaten egg, the sauteed onion mixture, 1 tablespoon Worcestershire sauce, 1 tablespoon Dijon mustard, 1/4 cup ketchup, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, chopped parsley, dried thyme or Italian seasoning, and the optional grated Parmesan. Mix gently with your hands or a fork until just combined, dont overmix or it gets dense.
5. Shape the mixture into a loaf and place it in the prepared pan, or form a loaf on the sheet. Pat the top smooth and make a shallow trench down the center so it cooks more evenly.
6. Make the glaze by whisking together 1/4 cup ketchup (plus about 2 tablespoons extra if you reserved it), 2 tablespoons brown sugar and 1 tablespoon apple cider vinegar until smooth. You can warm it a little in a small pan to melt the sugar if you want.
7. Brush about half the glaze over the top of the loaf before it goes in the oven.
8. Bake at 350°F (175°C) for about 50 to 60 minutes. Check doneness with an instant-read thermometer stuck into the center it should read 160°F (71°C). If the top gets too dark cover loosely with foil.
9. Ten minutes before it’s done brush the remaining glaze over the top and return to the oven so it can set and get slightly sticky.
10. Remove the meatloaf and let it rest 10 to 15 minutes before slicing so it doesn’t fall apart. Serve warm with extra glaze or ketchup if you like.
Equipment Needed
1. 9×5 loaf pan (or a rimmed baking sheet lined with parchment if you wanna free-form it)
2. Large mixing bowl
3. Skillet for sautéing the onion (about 10–12 inch)
4. Measuring cups and spoons
5. Cutting board and a sharp chef’s knife
6. Wooden spoon or spatula and a fork (or your hands) for mixing
7. Small bowl plus a whisk and a pastry brush for the glaze
8. Instant-read thermometer and oven mitts
FAQ
Meatloaf Recipe Substitutions and Variations
- Ground beef: Swap with ground pork, or ground turkey/chicken for a leaner loaf, or use plant-based crumbles if you want vegetarian. If you go lean turkey, add 1–2 tbsp olive oil or 1/4 cup grated zucchini to keep it from getting dry.
- Breadcrumbs: Use crushed saltine or Ritz crackers 1:1, old-fashioned oats (start with 1/2–3/4 cup) for a heartier texture, or 1/2 cup almond flour for low carb (expect a denser loaf).
- Whole milk: Substitute buttermilk for tang, plain yogurt thinned with a little water (about equal parts), or any unsweetened plant milk (soy or oat work best) in the same amount.
- Egg (binder): Use a flax “egg” (1 tbsp ground flax + 3 tbsp water, let sit 5 min), 1/4 cup plain yogurt or mayonnaise, or 1/4 cup mashed silken tofu — they all bind well but may slightly change the texture.
Pro Tips
– Chill the shaped loaf 15 to 30 minutes in the fridge before baking. it firms up so it holds its shape, slices cleaner, and loses less juice while cooking.
– dont overmix the meat. fold ingredients together until just combined, use wet hands to shape it so it wont stick, and avoid squashing it tight or the loaf gets dense.
– let fat drain for a less soggy bottom: either bake free‑form on a sheet or set the loaf on a wire rack inside the pan so fat can drip away. if you must use a loaf pan, line it with foil and lift the whole loaf out to slice.
– amp the glaze by gently simmering it a minute to thicken and concentrate flavor, then brush in thin layers near the end so it sets sticky instead of sliding off.
– add moisture-smart mixins if you want extra juiciness and veg: finely grated carrot or zucchini (squeeze out most liquid first), a spoon of mayo or sour cream, or a little extra fat if using leaner beef — but keep the mix loose, not compacted.
Meatloaf Recipe
I used one unexpected pantry ingredient in this Classic Meatloaf Recipe and a homemade sauce technique that prompts questions every time I mention it.
6
servings
393
kcal
Equipment: 1. 9×5 loaf pan (or a rimmed baking sheet lined with parchment if you wanna free-form it)
2. Large mixing bowl
3. Skillet for sautéing the onion (about 10–12 inch)
4. Measuring cups and spoons
5. Cutting board and a sharp chef’s knife
6. Wooden spoon or spatula and a fork (or your hands) for mixing
7. Small bowl plus a whisk and a pastry brush for the glaze
8. Instant-read thermometer and oven mitts
Ingredients
1 1/2 pounds (680 g) ground beef, about 80/20 if ya can get it
3/4 cup plain breadcrumbs or panko
1/2 cup whole milk
1 large egg, lightly beaten
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
1/2 teaspoon dried thyme or 1 teaspoon Italian seasoning
1/4 cup ketchup (plus about 2 tablespoons extra for topping)
2 tablespoons brown sugar (for glaze)
1 tablespoon apple cider vinegar (for glaze)
Optional: 1/4 cup finely chopped green bell pepper
Optional: 1/4 cup grated Parmesan cheese
Directions
- Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan or line a baking sheet with parchment if you wanna free-form the loaf.
- Put the breadcrumbs or panko in a bowl, pour the whole milk over them and let soak about 5 minutes until soggy.
- In a skillet over medium heat saute the finely chopped onion (and the optional green bell pepper if using) until soft, about 5 minutes; add minced garlic for the last 30 seconds. Let that cool a bit.
- In a large bowl combine the ground beef, soaked breadcrumbs, beaten egg, the sauteed onion mixture, 1 tablespoon Worcestershire sauce, 1 tablespoon Dijon mustard, 1/4 cup ketchup, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, chopped parsley, dried thyme or Italian seasoning, and the optional grated Parmesan. Mix gently with your hands or a fork until just combined, dont overmix or it gets dense.
- Shape the mixture into a loaf and place it in the prepared pan, or form a loaf on the sheet. Pat the top smooth and make a shallow trench down the center so it cooks more evenly.
- Make the glaze by whisking together 1/4 cup ketchup (plus about 2 tablespoons extra if you reserved it), 2 tablespoons brown sugar and 1 tablespoon apple cider vinegar until smooth. You can warm it a little in a small pan to melt the sugar if you want.
- Brush about half the glaze over the top of the loaf before it goes in the oven.
- Bake at 350°F (175°C) for about 50 to 60 minutes. Check doneness with an instant-read thermometer stuck into the center it should read 160°F (71°C). If the top gets too dark cover loosely with foil.
- Ten minutes before it's done brush the remaining glaze over the top and return to the oven so it can set and get slightly sticky.
- Remove the meatloaf and let it rest 10 to 15 minutes before slicing so it doesn't fall apart. Serve warm with extra glaze or ketchup if you like.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 189g
- Total number of serves: 6
- Calories: 393kcal
- Fat: 25g
- Saturated Fat: 10g
- Trans Fat: 0.6g
- Polyunsaturated: 5g
- Monounsaturated: 10g
- Cholesterol: 125mg
- Sodium: 505mg
- Potassium: 510mg
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 8g
- Protein: 33g
- Vitamin A: 400IU
- Vitamin C: 6mg
- Calcium: 30mg
- Iron: 3.5mg
