This classic meatloaf recipe features tender, juicy ground beef baked to perfection and topped with a sweet and tangy glaze. It’s a timeless comfort food that pairs beautifully with creamy mashed potatoes and roasted vegetables, making it a dependable family favorite for weeknight dinners or Sunday meals.

Why You’ll Love This Recipe

• Perfectly Moist Texture – The balance of milk, eggs, and breadcrumbs keeps the loaf tender.
• Sweet & Tangy Glaze – A flavorful ketchup-based topping caramelizes beautifully in the oven.
• Easy Weeknight Dinner – Simple prep and pantry-friendly ingredients.
• Family Approved – A classic dish that both kids and adults enjoy.
• Make-Ahead Friendly – Can be assembled in advance and baked later.
• Versatile Protein Options – Easily adaptable with turkey, chicken, or pork.

Ingredients You’ll Need

Meatloaf Base

• 2 lbs ground beef (80–85% lean) – Provides rich flavor and ideal moisture balance.
• 1 medium onion, finely chopped (about 1 cup) – Adds sweetness and moisture.
• 1 teaspoon olive oil – Used to sauté onions for deeper flavor.
• 2 large eggs – Bind the mixture and provide structure.
• 3 garlic cloves, minced – Enhance savory depth.
• 2 tablespoons ketchup – Adds moisture and subtle sweetness.
• 3 tablespoons fresh parsley, finely chopped – Brings freshness and color.
• ¾ cup panko breadcrumbs – Helps retain moisture and maintain texture.
• ⅓ cup milk – Softens breadcrumbs and keeps meatloaf tender.
• 1 teaspoon salt – Enhances overall flavor.
• 1 teaspoon Italian seasoning – Adds herbaceous complexity.
• ½ teaspoon ground black pepper – Provides balanced seasoning.

Sweet & Tangy Glaze

• ¾ cup ketchup – Forms the base of the glaze.
• 1½ teaspoons white vinegar – Adds brightness and acidity.
• 2 tablespoons brown sugar – Provides sweetness and caramelization.
• ½ teaspoon garlic powder – Enhances savory notes.
• ½ teaspoon onion powder – Deepens flavor profile.

Step-by-Step Instructions

Preheat and Prepare
Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or foil for easy cleanup.

Sauté the Onions
Heat olive oil in a skillet over medium heat. Cook chopped onions for 5–7 minutes until softened and lightly golden. Allow to cool slightly.

Mix the Meatloaf Mixture
In a large bowl, combine ground beef, sautéed onions, eggs, garlic, ketchup, parsley, breadcrumbs, milk, salt, Italian seasoning, and pepper. Mix gently just until combined to avoid a dense texture.

Shape and Bake
Form the mixture into a loaf about 8 inches long, 4 inches wide, and 3 inches tall on the prepared baking sheet. Bake uncovered for 40 minutes.

Prepare the Glaze
In a small bowl, mix ketchup, vinegar, brown sugar, garlic powder, and onion powder until smooth.

Add the Glaze and Finish Baking
Spread glaze evenly over the partially baked meatloaf. Return to the oven and bake for an additional 20 minutes, or until the internal temperature reaches 160°F (71°C).

Rest Before Slicing
Allow the meatloaf to rest for 10–15 minutes before slicing to retain juices and ensure clean cuts.

Recipe Notes & Tips

• Do Not Overmix – Overworking the meat makes the loaf dense.
• Sauté Onions First – Raw onions can create harsh flavor and excess moisture.
• Use an Instant-Read Thermometer – Ensures safe and accurate doneness.
• Rest Before Cutting – Allows juices to redistribute evenly.
• Lean Ratio Matters – 80–85% lean beef gives the best flavor-to-moisture balance.
• Loaf Pan Option – Bake at 375°F if using a loaf pan for even cooking.

Nutritional Information

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 8
Calories: Approximately 338 per serving (may vary depending on ingredient brands and substitutions)

Perfect Pairings

• Creamy mashed potatoes
• Roasted broccoli or green beans
• Buttery dinner rolls
• Simple garden salad with vinaigrette

Ideal Occasions

• Family weeknight dinners
• Sunday comfort meals
• Potluck gatherings
• Meal prep for the week

Storage & Serving Tips

• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze slices individually for up to 3 months.
• Reheat gently in a 325°F oven to maintain moisture.
• Add a small splash of broth before reheating to prevent drying out.

Creative Variations to Try

• Turkey Blend – Substitute half the beef with ground turkey.
• Cheese-Stuffed – Add shredded cheddar to the center before baking.
• BBQ Glaze – Replace ketchup glaze with smoky barbecue sauce.
• Italian Style – Add grated Parmesan and fresh basil to the mixture.

Troubleshooting Common Issues

• Dry Meatloaf – Use higher-fat beef or avoid overbaking.
• Crumbly Texture – Ensure adequate eggs and breadcrumbs for binding.
• Dense Loaf – Avoid overmixing the meat mixture.
• Undercooked Center – Bake longer and verify internal temperature.

Why This Recipe Works

This meatloaf achieves optimal texture through proper fat ratio, gentle mixing, and balanced moisture from milk and eggs. Breadcrumbs act as a panade, retaining juices during baking, while sautéed onions enhance sweetness and prevent excess water release. The glaze caramelizes on top, adding acidity and sweetness that contrast beautifully with the savory beef. At approximately 338 calories per serving, this recipe delivers satisfying comfort without excessive heaviness.

Final Thoughts

Classic Meatloaf is the kind of timeless dish that brings comfort and familiarity to the dinner table. With its juicy interior and tangy glaze, it’s easy to prepare and endlessly adaptable. For a lighter option, swap half the beef for ground turkey or reduce the glaze sugar slightly. Whether served fresh from the oven or reheated the next day, this meatloaf remains a reliable and delicious family staple.