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A freshly baked Grandma’s classic meatloaf, sliced and ready to serve.

Grandma’s Classic Meatloaf

This classic meatloaf recipe, passed down through generations, is a hearty and satisfying meal. Made with a blend of ground beef, savory seasonings, and a tangy glaze, it's comfort food at its finest.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 350 kcal

Equipment

  • Skillet
  • Large bowl
  • Baking sheet or loaf pan

Ingredients
  

Meatloaf

  • 2 lbs ground beef (80/20 lean-to-fat ratio)
  • large eggs, lightly beaten
  • 1 cup breadcrumbs (plain or panko)
  • 1/2 cup whole milk
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup ketchup divided for mix and glaze
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil for sautéing aromatics

Glaze (Optional)

  • 2 tablespoons brown sugar
  • 1 teaspoon apple cider vinegar

Instructions
 

Preparation

  • Sauté the finely diced onion and minced garlic in olive oil until softened, then let cool.
  • Whisk together eggs, milk, 1/4 cup ketchup, Worcestershire sauce, and Dijon mustard in a large bowl.
  • Stir in breadcrumbs, dried thyme, oregano, salt, and pepper; let sit for 5 minutes.
  • Add ground beef and the cooled sautéed onion and garlic to the mixture.
  • Gently mix all ingredients until just combined, being careful not to overmix.
  • Form the mixture into an oblong loaf on a foil-lined baking sheet or in a loaf pan.

Cooking

  • Combine the remaining 1/4 cup ketchup with brown sugar and apple cider vinegar, if using, to make the glaze.
  • Spread half of the glaze evenly over the meatloaf.
  • Preheat oven to 350°F (175°C) and bake for 45 minutes.
  • Remove the meatloaf, apply the remaining glaze, and bake for another 15-20 minutes, until it reaches an internal temperature of 160°F (71°C).
  • Let the meatloaf rest for 10-15 minutes before slicing and serving.

Notes

For best results, do not overmix the meatloaf mixture, as this can lead to a tough texture. Letting the meatloaf rest before slicing helps it retain its juices.