It’s funny, the idea of meatloaf almost makes me raise an eyebrow since, well, it’s just a loaf of meat. In the end, it’s just so satisfying, and when it’s done right, it’s so good.

It’s so cozy and filling, and it’s so delicious that I can’t wait to eat the leftovers over the next few days (hello meatloaf sandwich). I hope you enjoy this Classic Homemade Meatloaf recipe. The recipe is for a meatloaf that everyone knows and loves.

It’s an outstanding recipe that is full of flavor, tender, juicy, and topped with a perfect tangy tomato glaze, and it’s the traditional meatloaf you will surely be a hit for a delicious meal. There is something so comforting about it when paired with mashed potatoes and green beans.

It’s sure to satisfy the most discerning palates.To make this Meatloaf is not as difficult as you think, Apronese gives you the recipe in just 5 steps, quick, simple and convenient.

Are you ready?

Let’s start.

Side view of sliced meatloaf on a platter, side dishes in the background

How to Make Good Meatloaf

Meatloaf isn’t meat unless it’s moistened with milk. It sounds strange, but it makes a big difference. Milk hydrates the breadcrumbs that are used as a binding agent, which keeps the meatloaf moist.

During the testing phase of this recipe, I made one without the milk just to see if it really made a difference and, indeed, it did, and I am here to tell you that the difference was huge.

Compared to meatloaf that was made with milk, the meatloaf without milk was dense, a little tough, and notably drier, so I would recommend it as a replacement! P.S. I’m sure non-dairy milk would produce the same results.

Loaf Pan or Baking Sheet?

As far as cooking meatloaf is concerned, there are two camps: baking in a loaf pan and baking on a baking sheet. I think ultimately it is going to come down to personal preference, but I’m for baking on a baking sheet.

I often find that loaf pans don’t allow quite enough evaporation, resulting in the bottom getting a little soupy. Baking sheets are ideal for allowing the meatloaf to evaporate more rapidly, resulting in a perfect and juicy meatloaf.

The loaf pan might be a better option for you if you have a difficult time shaping the cake or if you are striving to have the perfect square edges.

Two slices of meatloaf on a plate with mashed potatoes and green beans

How to Keep Meatloaf from Falling Apart

A meatloaf that holds together nicely in slices is made by following a couple of tricks. Here are a few tips that will help you make the perfect meatloaf.

  • There must be a recipe available that contains the appropriate amount of binders (eggs and breadcrumbs). This is basically the glue that binds the meat together as it puts it in the oven.
  • In order to make the sandwiches flaky and moist, it is important that you grind the ground beef either finely or double ground. A coarse ground beef will not mix thoroughly with the binders, so when it is sliced it may crumble.
  • If you decide to leave out the onions, you need to mince them as finely as possible, since large chunks of onion will prevent the loaf from holding together properly.

Meatloaf: What to Serve with It

I think it is best to go with mashed potatoes and steamed green beans when you have meatloaf. It is so simple, classic, and balanced with the meatloaf and its tangy glaze. If you are looking for other meatloaf side dishes here are some to try.

  • Garlic Bread
  • Mushroom Rice
  • Broccoli Shells and Cheese
  • Rosemary Roasted Potatoes
  • Potatoes au Gratin
  • Three Bean Salad

Overhead view of sliced meatloaf on a platter

Classic Meatloaf

There is nothing more comforting than the tastiest, juiciest meatloaf that grandmother used to make. Including the perfect tomato glaze, it is tender, juicy and absolutely delicious.

Author: Beth

Prep Time: 15 mins/ Cook Time: 50 mins/ Total Time: 1 hr 5 mins

Servings: 10 slices



  • 1 large egg ($0.21)
  • 1/3 cup milk ($0.14)
  • 1 tsp Worcestershire sauce ($0.02)
  • 1/2 cup plain breadcrumbs ($0.32)
  • 1 tsp Italian seasoning ($0.10)
  • 1/2 tsp garlic powder ($0.05)
  • 1 tsp salt ($0.02)
  • 1/4 tsp freshly cracked black pepper ($0.02)
  • 1/2 cup minced onion ($0.14)
  • 1.5 lbs. ground beef (85/15) ($8.03)


  • 1/2 cup ketchup ($0.40)
  • 1 Tbsp brown sugar ($0.02)
  • 1 Tbsp Worcestershire sauce ($0.06)
  • 1 tsp yellow mustard ($0.03)


  • The oven should be preheated to 350 degrees Fahrenheit. In a small bowl, mix together the egg, milk, and Worcestershire sauce in a separate small bowl. In another small bowl, mix together the breadcrumbs, Italian seasoning, garlic powder, salt, and pepper in a bowl. Mince the onion in a food processor. Stir the mixture well.

  • Make a large bowl and combine the ground beef, egg mixture, breadcrumb mixture, and minced onion together using your hands to mix them together until they are evenly blended. Avoid overmixing the ingredients as much as possible.

  • The mixture for the meatloaf should be placed in a rimmed baking dish. Shape the mixture into a loaf measuring approximately 4 inches wide, 8 inches long, and 2 inches high.

  • Aside from the meatloaf, prepare the glaze by mixing together the ingredients for the glaze (ketchup, brown sugar, Worcestershire sauce, and mustard) in a small bowl and spreading it evenly over the top and sides of the loaf.

  • The meatloaf should be baked at a temperature of 165°F for 50 to 55 minutes. After baking, it should be allowed to rest for 5 to 10 minutes and then sliced and served immediately.


Serving: 1 slice ・ Calories: 204 kcal ・ Carbohydrates: 10 g ・ Protein: 15 g ・ Fat: 11 g ・ Sodium: 465 mg ・ Fiber: 1 g

The nutritional values shown here are only estimates. Please see our nutrition disclaimer.


Our equipment section contains affiliate links to products we use and love. As an Amazon Associate, I can earn commissions on qualifying purchases.

Meatloaf: How to Make It – Step by Step Photos

Wet and dry ingredients for meatloaf in separate bowls

As you prepare the meatloaf, it’s a good idea to pre-mix some of the ingredients in advance (overmixing can cause the meatloaf to turn tough), so there will be less mixing required on the meat. Prepare a small bowl by whisking together 1/3 cup milk, 1 large egg, and 1 teaspoon Worcestershire sauce.

The mixture can be prepared in a separate bowl, by mixing together 1/2 cup breadcrumbs, 1/2 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1/4 teaspoon fresh cracked pepper and 1 teaspoon salt in a separate bowl.

minced onion on a cutting board

A 1/2 cup onion should be minced perfectly in order for the meatloaf not to fall apart. Make sure to chop or mince the onion as finely as possible. Chunks of onion can cause the meatloaf to crumble.

meatloaf mixture in a bowl

Using your hands, mix together the milk mixture, the breadcrumbs mixture, and the minced onion with 1.5 lbs. ground beef (85/15). Move the mixture around and mix until the ingredients are evenly combined. Do not overmix at this stage.

shaped meatloaf in baking dish

The meatloaf mixture should be shaped into a loaf which is approximately 8 inches long, 4 inches wide, and 2 inches high. Place the meatloaf mixture on a rimmed baking sheet or baking dish.

meatloaf glaze ingredients in a bowl

Afterwards, you’ll need to combine some of the ingredients for the glaze. For the glaze, you’ll need to mix 1/2 cup ketchup, 1 tablespoon brown sugar, 1 teaspoon yellow mustard, and 1 tablespoon Worcestershire sauce.

Glaze being spread over the meatloaf

Make sure to cover all of the meatloaf with the glaze so that it drips down the sides and top.

baked meatloaf with a meat thermometer inside

After preheating the oven to 350 degrees Fahrenheit, place the meatloaf into the oven and cook it for 50 to 55 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.

Let the meatloaf rest for about 10 minutes before cutting and serving it.

front view of a sliced meatloaf on a platter

A weekend dinner, homemade Meatloaf for the whole family, how do you see this idea. Apronese finds this to be an interesting thing, the whole family gathers to make and enjoy it, it’s wonderful, isn’t it?