Classic Meatloaf Recipe Recipe
This Homemade Meatloaf recipe is the perfect blend of juicy ground beef, savory spices, and a hint of sweetness from the glaze. A succulent loaf that remains moist and flavorful, making it a comforting and satisfying meal for any occasion.
How to Make the Best Classic Meatloaf Recipe
Few comfort foods evoke nostalgia quite like a perfectly baked classic meatloaf. This recipe delivers everything you want in a homemade meatloaf—a tender, juicy interior with beautifully caramelized edges and a sweet-savory glaze that ties it all together. The combination of Dijon mustard, Worcestershire sauce, and a touch of maple syrup creates layers of flavor that elevate this humble dish into something truly special.
The secret to a great meatloaf lies in the details: soaking the breadcrumbs in milk creates a tender texture, grating the onion rather than chopping it ensures even distribution of moisture and flavor, and letting the meat come to room temperature before mixing prevents overworking the beef. These small techniques make a big difference in the final result.
Whether you’re serving this for a weeknight dinner or preparing it for a special family gathering, this meatloaf is guaranteed to be a crowd-pleaser. Pair it with creamy mashed potatoes and roasted vegetables for the ultimate comfort meal, and don’t forget to save leftovers for the best meatloaf sandwiches the next day.
Classic Meatloaf Recipe
This Homemade Meatloaf recipe is the perfect blend of juicy ground beef, savory spices, and a hint of sweetness from the glaze. A succulent loaf that remains moist and flavorful, making it a comforting and satisfying meal for any occasion.
Ingredients
Meatloaf
Instructions
Prepare and Bake
- Preheat the oven to 350°F.
- In a large bowl, mix the bread crumbs, eggs, and milk (or broth). Let sit for 5 minutes.
- To the bread crumb mixture, add salt, tomato paste, Dijon, maple syrup, Worcestershire, grated onion, garlic, smoked paprika, black pepper, oregano, marjoram, and fresh parsley. Mix until thoroughly combined.
- Add the ground beef mixing gently with your hands until just combined. (It will combine more easily if the meat has been out of the fridge for 20 minutes.) Do not over-mix. Mold into a loaf shape, roughly 8 x 4, and place in a pan with a little room around the edges, like a pyrex baking dish or a lined rimmed baking sheet, rather than packing it into a loaf pan. This helps the meatloaf brown evenly and caramelize on the edges.
- Coat the top and sides of the meatloaf with half of the glaze. Bake for 40 minutes, remove from the oven and reglaze with what is remaining. Turn the oven up to 400°F and bake 10-15 minutes more. Test the temperature with an instant read thermometer—it should register 155-160°F.
- Let meatloaf rest 10-15 minutes before serving. This locks in the juices and keeps it from crumbling.
Notes
- Grating the onion instead of chopping it helps it blend seamlessly into the meatloaf and adds moisture without creating large chunks.
- For best results, use ground beef that is at room temperature—it mixes more easily and cooks more evenly.
- Avoid packing the meatloaf into a loaf pan; using a baking dish or sheet allows for better browning on all sides.
