Classic Meatloaf
This classic meatloaf recipe is the one most people grew up with: tender ground beef, soft onion and a sweet, tangy ketchup and brown sugar glaze that bakes into a sticky crust. Breadcrumbs soaked in milk keep the loaf moist, and shaping it on a sheet pan instead of a loaf pan gives you more crust and lets the fat drain away. Rest it for 10 minutes and it slices cleanly.
By Ben Kowalski
Published
- Prep Time
- 20 mins
- Cook Time
- 1 hr 5 mins
- Rest
- 10 mins
- Total Time
- 1 hr 35 mins
- Servings
- 8 servings
How do you make Classic Meatloaf?
Mix 900 g ground beef with 60 g panko soaked in 160 ml milk, 2 eggs, softened onion and garlic, Worcestershire sauce and seasoning. Shape into a loaf on a lined sheet pan, spread with a ketchup, brown sugar and vinegar glaze, and bake at 180°C (350°F) for 55-65 minutes, until the centre reaches 71°C (160°F). Rest for 10 minutes before slicing.
- Total time
- 1 hr 35 mins
- Calories
- 375 per serving
- Protein
- 24 g
- Yield
- 8 servings
- Difficulty
- Easy
- Method
- Baking
Ingredients
Meatloaf
Glaze
Equipment
Rimmed baking sheet · Parchment paper or foil · Frying pan · Large mixing bowl · Instant-read thermometer · Serrated knife
Quick Directions
Heat the oven
Heat the oven to 180°C (350°F) with a rack in the centre.
Soften the onion
Heat the olive oil in a frying pan over medium heat.
Soak the breadcrumbs
In a large bowl, stir the panko into the milk and leave for 5 minutes until soft.
Mix in the beef
Add the ground beef, break it into pieces and mix gently with your hands for about 1 minute, just until everything is evenly combined.
Shape the loaf
Turn the mixture onto the lined baking sheet and shape it into a loaf about 23 x 12 cm (9 x 5 inches) and 5 cm (2 inches) high.
Glaze and bake
Stir the glaze ingredients together until the sugar dissolves.
Glaze again and finish
Spread the remaining glaze over the loaf and bake for another 15-25 minutes, until an instant-read thermometer in the centre reads 71°C (160°F) and the juices run clear with no pink inside.
Rest and slice
Let the meatloaf rest on the pan for 10 minutes so the juices settle and it firms up.
Step-by-Step Instructions
Follow these detailed steps to make the perfect classic meatloaf.
Heat the oven
Heat the oven to 180°C (350°F) with a rack in the centre. Line a rimmed baking sheet with parchment paper or foil.
Soften the onion
Heat the olive oil in a frying pan over medium heat. Cook the onion for 5-6 minutes, stirring often, until soft and translucent. Add the garlic for 30 seconds, then tip it all onto a plate to cool for 5 minutes. Cooked onion tastes sweeter than raw and won't leave crunchy bits in the loaf.
Soak the breadcrumbs
In a large bowl, stir the panko into the milk and leave for 5 minutes until soft. Whisk in the eggs, 2 tbsp ketchup, Worcestershire sauce, parsley, thyme, salt and pepper, then stir in the cooled onion. This soaked breadcrumb mixture is what keeps the meatloaf moist.
Mix in the beef
Add the ground beef, break it into pieces and mix gently with your hands for about 1 minute, just until everything is evenly combined. Stop as soon as you can't see streaks of the breadcrumb mixture; overmixing packs the meat tightly and makes a dense, rubbery loaf.
Shape the loaf
Turn the mixture onto the lined baking sheet and shape it into a loaf about 23 x 12 cm (9 x 5 inches) and 5 cm (2 inches) high. Pat the top and sides smooth so the loaf cooks evenly and the glaze has an even surface.
Glaze and bake
Stir the glaze ingredients together until the sugar dissolves. Spread half of the glaze over the top and sides of the loaf. Bake for 40 minutes.
Glaze again and finish
Spread the remaining glaze over the loaf and bake for another 15-25 minutes, until an instant-read thermometer in the centre reads 71°C (160°F) and the juices run clear with no pink inside. For a stickier glaze, slide it under the broiler (the grill in some countries) for 1-2 minutes, watching closely so it doesn't burn.
Rest and slice
Let the meatloaf rest on the pan for 10 minutes so the juices settle and it firms up. Slice into 2 cm (3/4 inch) slices with a serrated knife and serve with the pan juices or extra glaze.
Recipe Tips
- Use 85% lean ground beef. Extra-lean beef makes a drier loaf, and fattier beef shrinks and leaves a lot of grease on the pan.
- A thermometer is the only reliable test. Pull the loaf out at 71°C (160°F) in the centre; every extra minute after that dries it out.
- Wet your hands before shaping the loaf so the mixture doesn't stick and the surface stays smooth.
- If you prefer a loaf pan, line a 23 x 13 cm (9 x 5 inch) pan with a parchment sling, add 10-15 minutes to the baking time and pour off the fat before slicing.
Variations
- Beef and pork: use 600 g ground beef and 300 g ground pork for a softer, richer loaf. Cook it to the same 71°C (160°F).
- Cheesy meatloaf: fold 100 g shredded sharp cheddar into the meat mixture before shaping.
- Spicy glaze: add 1-2 tsp sriracha or hot sauce and a pinch of smoked paprika to the glaze.
Nutrition (per serving)
| Calories | 375 |
|---|---|
| Protein | 24 g |
| Carbs | 22 g |
| Fat | 20 g |
| Saturated fat | 7.6 g |
| Fibre | 0.7 g |
| Sugar | 14 g |
| Sodium | 845 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cool, then refrigerate within 2 hours in an airtight container for up to 4 days.
- Freezer
- Freeze cooked slices separated by parchment for up to 3 months, or freeze the raw shaped loaf, wrapped tightly, for up to 3 months. Thaw either one overnight in the fridge before reheating or baking.
- Reheat
- Reheat slices in a covered dish with a splash of water at 160°C (325°F) for 15-20 minutes, or in a frying pan over medium heat for 3-4 minutes per side, until hot to 74°C (165°F).
Classic Meatloaf FAQs
How long do you cook meatloaf at 180°C (350°F)?
A 900 g (2 lb) meatloaf shaped on a baking sheet takes 55-65 minutes at 180°C (350°F). In a loaf pan it needs about 10-15 minutes longer. Go by temperature rather than time: beef meatloaf is done when the centre reaches 71°C (160°F).
What temperature should meatloaf be cooked to?
Beef or pork meatloaf is safe at 71°C (160°F) in the centre, measured with an instant-read thermometer. Meatloaf made with ground turkey or chicken needs 74°C (165°F).
How do I keep meatloaf from falling apart?
Use enough binder, about 60 g (1 cup) breadcrumbs soaked in milk and 2 eggs for 900 g of meat, and chop the onion finely so it doesn't break up the loaf. Most importantly, rest the meatloaf for 10 minutes before slicing and use a serrated knife.
Should I cover meatloaf with foil when baking?
No. Bake meatloaf uncovered so the outside browns and the glaze thickens. If the glaze starts to darken too much before the centre reaches 71°C (160°F), lay a loose sheet of foil over the top for the rest of the baking time.
Can I make meatloaf ahead of time?
Yes. Shape the raw loaf, cover it and refrigerate it for up to 24 hours, then glaze and bake it straight from the fridge, adding 5-10 minutes. You can also bake it a day ahead and reheat the slices, which hold together even better when cold.
What can I use instead of breadcrumbs in meatloaf?
Quick or rolled oats work well: use 70 g (3/4 cup) in place of 60 g panko. Crushed crackers or 2 slices of fresh bread torn into small pieces also work. Soak any of them in the milk first so they soften and hold moisture.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
