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Old Fashioned Traditional Meatloaf Recipe

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!

Prep Time
15 mins
Cook Time
1 hr
Additional Time
15 mins
Total Time
1 hr 30 mins
Servings: 6
Calories: 497 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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. 
  3. Mix until just combined. Your hands are your best tool here; overmixing will cause the meatloaf to be tough. *See note 7.
  4. 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.
  5. Make the glaze: In a small bowl, combine the ketchup, apple cider vinegar, prepared mustard, and brown sugar, and stir until blended.
  6. Brush a thin layer of the glaze over the meatloaf. Bake in the oven for 40 minutes.
  7. 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.
  8. 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.

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

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

% 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.