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Classic Meatloaf Recipe
Here's my secret to the best classic meatloaf recipe! It's tender and moist, layered with flavor, and brushed with a tasty meatloaf sauce. Watch the video below to see how I make this in my kitchen!
Prep Time
15 mins
Cook Time
15 mins
Rest Time
10 mins
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 367 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 2 pounds ground beef
- 1 small onion finely diced (about 1 cup diced)
- 4 garlic cloves minced
- 2 large eggs
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- ⅔ cup quick-cooking oats
- ⅓ cup milk
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Meatloaf Glaze
- ½ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon coconut sugar or brown sugar
Instructions
- Combine ingredients. Preheat oven to 350°F (175°C). In a large mixing bowl, add the ground beef, onion, garlic, eggs, ketchup, Worcestershire sauce, oats, milk, parsley, Italian seasoning, salt, and pepper. Using your hands, mix together the ingredients until well combined, but try not to over-mix.
- Form a loaf. On a casserole pan or rimmed baking sheet, form the mixture into an approximate 9x5-inch loaf. Alternatively, you can add the mixture to a loaf pan.
- Coat with the glaze. In a small bowl, stir together the ketchup, Worcestershire sauce, and sugar. Brush it all over the top of the meatloaf.
- Cook. Place the meatloaf in the oven and cook for 50 to 60 minutes, or until the internal temperature has reached 160°F (70°C).
- Slice and serve. Remove the meatloaf from the oven and let it rest for 10 minutes. Then, slice it up and serve!
Cup of Yum
Notes
- To store in the fridge: Any leftovers will stay good for 3 to 4 days.
- How to freeze: Let the meatloaf cool completely before wrapping individual slices with plastic wrap or foil and storing it in a freezer-safe bag. They'll stay good for up to 3 months in the freezer.
- Make-ahead tip: You could also prep the meatloaf raw, wrap it with plastic wrap, and store it in the fridge the night before. Then bake it fresh the next day.
Nutrition Information
Calories
367kcal
(18%)
Carbohydrates
14g
(5%)
Protein
22g
(44%)
Fat
24g
(37%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
121mg
(40%)
Sodium
626mg
(26%)
Potassium
469mg
(13%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
249IU
(5%)
Vitamin C
4mg
(4%)
Calcium
62mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 367
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 14g | 5% |
| Protein | 22g | 44% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 121mg | 40% |
| Sodium | 626mg | 26% |
| Potassium | 469mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 249IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.