Classic Meatloaf

This classic meatloaf is moist and tender with a sweet and tangy glaze, a family dinner that goes with almost any side dish.

It uses basic ingredients, takes 15 minutes to mix, and leftovers make great sandwiches the next day.

How to Make It

1. Heat the oven to 375°F and line a baking sheet or loaf pan with foil.
2. Stir the breadcrumbs and milk together and let sit for 5 minutes. Add the ground beef, onion, egg, garlic, Worcestershire sauce, salt and pepper and mix until just combined.
3. Shape into a loaf. Whisk the ketchup, brown sugar and vinegar together and spread half over the top.
4. Bake for 40 minutes, spread on the remaining glaze, and bake 10 to 15 minutes more until the center reaches 160°F.
5. Rest for 10 minutes before slicing.

Pro Tips

• Soaking the breadcrumbs in milk keeps the meatloaf moist.
• Let it rest before slicing so it holds together.

Storage

Refrigerate slices for up to 4 days or freeze for up to 3 months.

Classic Meatloaf

This classic meatloaf is moist and tender with a sweet and tangy glaze, a family dinner that goes with almost any side dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1.5 pounds ground beef
• 0.75 cup breadcrumbs
• 0.5 cup milk
• 1 small yellow onion finely diced
• 1 large egg
• 2 cloves garlic minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup ketchup for the glaze
• 2 tablespoons brown sugar for the glaze
• 1 tablespoon apple cider vinegar for the glaze

Method

 

1. Heat the oven to 375°F and line a baking sheet or loaf pan with foil.
2. Stir the breadcrumbs and milk together and let sit for 5 minutes. Add the ground beef, onion, egg, garlic, Worcestershire sauce, salt and pepper and mix until just combined.
3. Shape into a loaf. Whisk the ketchup, brown sugar and vinegar together and spread half over the top.
4. Bake for 40 minutes, spread on the remaining glaze, and bake 10 to 15 minutes more until the center reaches 160°F.
5. Rest for 10 minutes before slicing.

Notes

Soaking the breadcrumbs in milk keeps the meatloaf moist.

Let it rest before slicing so it holds together.