American Classics Free recipe

Classic Meatloaf

If you have never made Classic Meatloaf at home, this is the version to start with: a tender, savory beef loaf glazed with a sweet-tangy ketchup topping - the ultimate comfort dinner. Plan on roughly 75 minutes from start to finish, and it serves 6.

Prep: 15 min Cook: 50 min Additional: 10 min Total: 75 min

75Minutes

6Servings

4.7Rating

MediumLevel

Why you'll love this recipe

Scales up easily for a crowd -- just multiply the ingredients.
Leftovers hold up well for lunch the next day.
A tried-and-true version of a classic, with nothing unnecessary added.

Ingredients

Makes 6 servings

2 lbs ground beef (80/20)
1 cup plain breadcrumbs
2 large eggs
1 small yellow onion, finely chopped
3 cloves garlic, minced
1/2 cup whole milk
2 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
2 tsp Italian seasoning
For the glaze: 1/2 cup ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar

Estimated Nutrition (per serving)

590Calories

34gFat

37gCarbs

33gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Move an oven rack to the middle and heat the oven to 375 degrees F. Line a baking sheet with foil for easy cleanup.
Step 2
In a large bowl, add the breadcrumbs and milk. Stir and let sit for 5 minutes so the breadcrumbs soften - this keeps the meatloaf moist.
Step 3
Add the ground beef, eggs, chopped onion, garlic, Worcestershire sauce, salt, pepper, and Italian seasoning to the bowl. Mix gently with clean hands just until combined; do not overmix or the loaf turns dense.
Step 4
Tip the mixture onto the lined baking sheet and shape it into a loaf about 9 inches long and 4 inches wide.
Step 5
Make the glaze: in a small bowl stir together the ketchup, brown sugar, and vinegar. Brush half of it over the top and sides of the loaf.
Step 6
Bake for 40 minutes, then brush on the remaining glaze and bake 15 to 20 minutes more, until a thermometer pushed into the center reads 160 degrees F.
Step 7
Let the meatloaf rest for 10 minutes before slicing - this lets the juices settle so it holds together. Slice thick and serve.

Cook's tips

Use an instant-read thermometer for accuracy -- pull it at 160 degrees F rather than judging by time alone.
Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.

Keep cooking