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A serving of classic meatloaf on a white plate with gravy

Classic Meatloaf Plate with 6 Pro Tips

This classic meatloaf recipe provides a comforting and flavorful meal, enhanced by six professional tips for perfect texture and taste. Enjoy a moist, savory meatloaf with a delicious glaze.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 6 slices
Calories 450 kcal

Equipment

  • Baking Sheet
  • Parchment Paper or Foil
  • Large Bowl
  • Small Skillet
  • Whisk
  • Instant-Read Thermometer

Ingredients
  

Meatloaf Mixture

  • 1.5 lbs Ground Beef 80/20 lean-to-fat ratio
  • 0.5 lb Ground Pork
  • 1 cup Breadcrumbs plain Panko or regular
  • 0.5 cup Milk whole milk preferred
  • 1 Egg large, beaten
  • 1 Onion medium, finely chopped
  • 2 Garlic cloves, minced
  • 0.25 cup Ketchup
  • 2 tablespoons Worcestershire Sauce
  • 1 teaspoon Salt or to taste
  • 0.5 teaspoon Black Pepper freshly ground
  • 0.5 teaspoon Dried Thyme or 1 tablespoon fresh
  • 2 tablespoons Fresh Parsley chopped (optional, for garnish)
  • Olive Oil a drizzle (for sautéing aromatics)

Glaze

  • 0.25 cup Ketchup
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons Brown Sugar packed

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or foil.
  • Combine breadcrumbs and milk in a large bowl, letting them soak for 5 minutes.
  • Sauté chopped onion in a drizzle of olive oil until soft, then add minced garlic and cook for one minute; let cool slightly.

Mixing and Baking

  • Add the sautéed aromatics, ground meats, egg, 1/4 cup ketchup, Worcestershire sauce, salt, pepper, and thyme to the breadcrumb mixture, then mix gently until just combined.
  • Transfer the mixture to the prepared baking sheet and shape it into a 9x5 inch rectangular loaf using wet hands, then bake for 30 minutes.
  • Whisk together the remaining 1/4 cup ketchup, Dijon mustard, and brown sugar to prepare the glaze.
  • Remove the meatloaf from the oven after 30 minutes, spread the glaze evenly over it, and return to the oven for another 25-35 minutes until the internal temperature reaches 160°F (71°C).

Serving

  • Once cooked, remove the meatloaf from the oven, tent loosely with foil, and let it rest for 10-15 minutes before slicing.
  • Garnish with fresh parsley if desired, slice into portions, and serve hot.

Notes

Pro Tip #1: Sautéing aromatics like onion and garlic before adding them to the meatloaf mixture enhances their flavor and ensures they are tender in the final dish. Pro Tip #2: Avoid overmixing the meatloaf mixture to ensure a tender and moist meatloaf; overmixing can lead to a dense and dry texture. Pro Tip #3: Using wet hands helps to easily shape the meatloaf and prevents the mixture from sticking to your hands. Pro Tip #4: The tangy and sweet glaze adds an extra layer of flavor and moisture to the meatloaf, making it even more appealing. Pro Tip #5: Glazing the meatloaf partway through the baking process allows the glaze to caramelize beautifully without burning. Pro Tip #6: Resting the meatloaf after baking allows the juices to redistribute throughout the loaf, resulting in a more tender and flavorful slice.