Old Fashioned Traditional Meatloaf Recipe
User Reviews
5.0
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr
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Additional Time
15 mins
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Total Time
1 hr 30 mins
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Servings
6
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Calories
497 kcal
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Course
Main Course
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Cuisine
American
Old Fashioned Traditional Meatloaf Recipe
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This Traditional Meatloaf Recipe is juicy, flavorful, and topped with a sweet-tangy glaze—just like Grandma’s. A classic comfort food for family dinners!
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Ingredients
Meatloaf
- 2 pounds ground chuck 80/20 preferred, see note 1
- 1 large egg room temperature
- 1/2 cup breadcrumbs see note 2
- 1/2 cup whole milk see note 3
- 1 1/2 tablespoons Worcestershire sauce
- 1/2 tablespoon mustard
- 1 tablespoon ketchup see note 6
- 2 teaspoons onion powder see note 4
- 1 teaspoon garlic powder see note 5
- 1 tablespoon Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1/2 cup chopped parsley optional garnish
Glaze
- 1/2 cup ketchup
- 1 teaspoon apple cider vinegar
- 2 tablespoons prepared mustard
- 2 tablespoons brown sugar
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Instructions
- Preheat the oven to 350°F (175° C) and line a 9 x 5 loaf pan with parchment paper. This makes for easy removal of the meatloaf.
- In a large bowl, add the beef, eggs, breadcrumbs, milk, Worcestershire sauce, mustard, ketchup, onion powder, garlic powder, Italian seasoning, salt and pepper. Note: If you are worried about overmixing, lightly beat the eggs before adding to the meat mixture.
- Mix until just combined. Your hands are your best tool here; overmixing will cause the meatloaf to be tough. *See note 7.
- Transfer the meatloaf mixture to the loaf pan, gently pressing it (without packing it down) into the pan towards the edges, making sure it is even.
- Make the glaze: In a small bowl, combine the ketchup, apple cider vinegar, prepared mustard, and brown sugar, and stir until blended.
- Brush a thin layer of the glaze over the meatloaf. Bake in the oven for 40 minutes.
- Remove the meatloaf from the oven and add the remaining glaze over the top. Return it to the oven for 20-30 minutes or until the internal temperature reaches 160°F.
- Once the meatloaf is fully cooked, remove it from the oven and rest for 15 minutes. After resting, you can remove it from the pan to a cutting board for easy slicing. After resting, you can remove it from the pan to a cutting board for easy slicing.
Equipments used:
Notes
- loaf pan
- Storage and Reheating Instructions
- Freezer Storage
- parchment
- loaf pan
- loaf pan
- Reheating Meatloaf
- Best Beef for Meatloaf: Use 80/20 ground chuck for the juiciest texture. Leaner options like 85/15 or 90/10 work but can make it drier.
- Breadcrumbs or Crackers? Both plain or Italian breadcrumbs are great, or swap in crushed crackers for added texture.
- Liquid for Moisture: Whole milk keeps the meatloaf tender, but any milk works. You can also use tomato juice, tomato sauce, beef stock, or water.
- Onions Done Right: Use ½ cup of finely minced or grated onion—grating helps it blend in seamlessly (great for picky eaters).
- Fresh or Powdered Garlic? Fresh garlic adds extra depth—use 3-4 minced cloves for the best flavor.
- Ketchup Choice Matters: I prefer all-natural ketchup (like Heinz Simply Ketchup), but any kind works.
- Mixing is Key: Combine everything well, but don’t overmix—too little and it may fall apart, too much and it becomes dense.
- Rest for the Best: Let the meatloaf rest 10-15 minutes after baking to allow juices to redistribute, keeping it moist.
- Grease in the Pan? Normal! Expect some grease in the loaf pan—it’s just the fat rendering out.
- Pair with mashed potatoes, roasted veggies, fries, tater tots, or extra ketchup for the ultimate comfort meal.
- Refrigerator: Store a completely cooled, cooked meatloaf in an airtight container in the fridge for up to 4 days.
- Unbaked Meatloaf: Shape the meatloaf and place it in a parchment-lined loaf pan or wrap it tightly in plastic wrap and foil. Store in a freezer bag for up to 3 months. Thaw overnight in the fridge before baking as directed.
- Baked Meatloaf: Cool completely, then wrap tightly in plastic wrap and foil or store in an airtight container. Freeze for up to 3 months.
- Preheat oven to 325°F (163°C).
- Remove plastic wrap but keep foil on. Cover with foil in a loaf pan or baking sheet, and bake for 45-55 minutes.
- Remove foil, add glaze (if using), and bake another 45-55 minutes until internal temp reaches 160°F (71°C).
- Rest 15 minutes before slicing.
- Oven: Bake at 300°F for 15 minutes or until heated through.
- Microwave: Heat slices for 1-2 minutes until warm.
Nutrition Information
Show Details
Calories
497kcal
(25%)
Carbohydrates
21g
(7%)
Protein
30g
(60%)
Fat
32g
(49%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
14g
Trans Fat
2g
Cholesterol
141mg
(47%)
Sodium
907mg
(38%)
Potassium
633mg
(18%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
637IU
(13%)
Vitamin C
8mg
(9%)
Calcium
113mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 21g | 7% |
| Protein | 30g | 60% |
| Fat | 32g | 49% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 2g | 100% |
| Cholesterol | 141mg | 47% |
| Sodium | 907mg | 38% |
| Potassium | 633mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 637IU | 13% |
| Vitamin C | 8mg | 9% |
| Calcium | 113mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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