Make a juicy and flavorful classic meatloaf with simple steps. A comforting recipe that bakes perfectly every time.
retrorecipebox
A classic meatloaf recipe is simple to make and always satisfying. It uses basic ingredients that come together to create a soft, juicy loaf with rich flavor. You mix everything in one bowl, shape it, and bake until tender. It is a comforting meal that works well for any day of the week.
Classic Meatloaf Recipe
tablefortwoblog
Serves: 8 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Rest Time: 10 minutes
Total Time: 1 hour 15 minutes
Equipment
Ingredients
- 2 pounds ground beef
- 4 garlic cloves, minced
- ⅔ cup quick-cooking oats
- ⅓ cup milk
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 large eggs
- 1 small onion, finely diced (about 1 cup diced)
Meatloaf Glaze
- ½ cup ketchup
- 1 tablespoon coconut sugar or brown sugar
- 1 tablespoon Worcestershire sauce
Instructions
- Combine the ingredients. Preheat your oven to 350°F (175°C). In a large bowl, add the ground beef, onion, garlic, eggs, ketchup, Worcestershire sauce, oats, milk, parsley, Italian seasoning, salt, and pepper. Use your hands to mix everything until it comes together. Do not mix for too long.
- Shape the loaf. Place the mixture in a casserole pan or a baking sheet with edges. Shape it into a loaf about 9×5 inches. You can also put the mixture into a loaf pan if you prefer.
- Add the glaze. In a small bowl, mix the ketchup, Worcestershire sauce, and sugar. Brush this sauce over the top of the meatloaf.
- Bake. Put the meatloaf in the oven and bake it for 50 to 60 minutes. It is ready when the inside reaches 160°F (70°C).
- Slice and serve. Take the meatloaf out of the oven and let it rest for 10 minutes. Then slice it and serve.
- For freeze storage: Let the meatloaf cool fully. Wrap each slice in plastic wrap or foil and put them in a freezer-safe bag. They will last for up to 3 months.
- Make-ahead tip: You can prepare the raw meatloaf the night before. Wrap it in plastic wrap and keep it in the fridge. Bake it the next day.
