Old-Fashioned Meatloaf Recipe

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Cozy Old-Fashioned Meatloaf Recipe, Made Simple

There’s something deeply comforting about an old-fashioned meatloaf that feels like a warm hug from the kitchen. I love how this recipe brings back memories of Sunday dinners, where the oven’s gentle heat fills the house with toasty, savory aromas. You’ll find the perfect balance of juicy beef, fragrant spices, and a glossy, sweet-tangy glaze that makes every slice melt in your mouth.

Whether you’re a seasoned home cook or trying this style for the first time, this Old-Fashioned Meatloaf Recipe is straightforward and reliable. It’s the kind of dish I return to when I crave that golden crust on the outside and tender, buttery bite within. Let’s dig into the heart of what makes this recipe a beloved classic in so many kitchens.

Before we jump in, I want to share what truly sets this recipe apart so you can cook with confidence and enjoy every delicious moment.

Ingredient Lowdown

• Ground beef (1 1/2 pounds): I prefer 80/20 lean-to-fat ratio for juicy, tender texture without dryness.
• Breadcrumbs (1 cup): Classic binder that keeps the loaf soft and soaks up flavorful juices; plain or Italian-style work well.
• Milk (1/2 cup): Adds moisture and tenderizes the meat gently—don’t skip it or the meatloaf may feel dense.
• Onion (1/2 cup, finely chopped): Fresh onion gives a subtle sweetness and depth; keep pieces small for an even crumb.
• Eggs (2, beaten): The natural binder that holds everything together without being gummy.
• Salt and black pepper: Essential seasoning for bringing out the beef’s natural flavors.
• Garlic powder (1 teaspoon): Adds warmth and complexity without overpowering the other ingredients.
• Ketchup (1/4 cup + 1/4 cup): Half goes in the meat mixture for moisture and subtle tang, the rest forms the iconic glaze.
• Brown sugar (2 tablespoons): Balances acidity with a kiss of sweetness on the glaze’s surface.
• Mustard (1 tablespoon): Provides a gentle zip in the glaze that lifts the overall flavor beautifully.

Set Up for Success

Before you dive in, it helps to do a little mise en place: chop your onions finely, beat the eggs lightly, and measure out your breadcrumbs and liquids. Preheat your oven to a steady 350°F (175°C) and line your baking dish — a glass or ceramic loaf pan will give you that characteristic crisp edge, but a rimmed baking sheet works well if you want a bit more crust all around.

Step-by-Step: Old-Fashioned Meatloaf Recipe

1. Preheat your oven to 350°F (175°C) so it’s ready to welcome your beautiful loaf.
2. Combine the meat mixture: In a large bowl, gently mix the ground beef, breadcrumbs, milk, finely chopped onion, beaten eggs, salt, black pepper, garlic powder, and 1/4 cup ketchup. I find folding with clean hands delivers the best texture—mix just until combined to keep it tender.
3. Shape the loaf: Form the mixture into a smooth, compact loaf shape with rounded edges. Avoid packing it too tight or it can become dense; a gentle touch keeps it airy yet firm.
4. Place in a baking dish: Set your loaf in the prepared pan, letting the warm kitchen air settle the shape before glazing.

5. Mix the glaze: Combine the remaining 1/4 cup ketchup, brown sugar, and mustard in a small bowl until glossy and smooth.
6. Glaze the loaf: Spread this shiny layer over your meatloaf’s surface with a spatula, ensuring an even coating that will caramelize beautifully in the oven.
7. Bake: Place the meatloaf in the oven and let it bake for about 1 hour, or until the internal temperature reads 160°F (70°C) on a reliable instant-read thermometer. The toasty crust and mouthwatering aroma will let you know it’s close.
8. Rest before slicing: Allow the meatloaf to rest for at least 10 minutes once out of the oven; this locks in juices and makes slicing neat and easy.

Flavor Twists for Old-Fashioned Meatloaf Recipe

• Add finely chopped bell peppers or grated carrot with the onions for a subtle sweet crunch.
• Swap half the beef with ground pork or turkey for a lighter, moist version.
• Mix fresh herbs like thyme, rosemary, or parsley into the meat mixture for seasonal aroma.
• Use barbecue sauce instead of ketchup in the glaze for a smoky, tangy finish.
• Top with sliced mushrooms sautéed in butter before glazing for earthiness.
• For a spicy kick, blend a teaspoon of chili powder or cayenne into the meat mix.

Storage & Make-Ahead Tips

• Refrigerate: Store cooled meatloaf wrapped tightly in plastic wrap or an airtight container for up to 3 days—ideal for leftovers.
• Freeze: Wrap fully cooled meatloaf in foil and place in a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm slices gently in a covered skillet or microwave to keep moisture; oven reheating at 325°F with foil works well, too.
• Make-ahead: Prepare the meat mixture and shape the loaf a day ahead; keep covered in the fridge and bake fresh when ready to serve.

Old-Fashioned Meatloaf Recipe FAQs

• Can I use other meats besides beef? Absolutely! Ground turkey or pork blends work well but adjust cooking time slightly if you change ratios.
• How can I make sure the meatloaf stays moist? Including milk and breadcrumbs in the mixture helps retain moisture; avoid overpacking your loaf.
• Is it okay to prepare the meat mixture in advance? Yes, prepping the mixture and shaping it the day before saves time and flavors meld nicely overnight.
• What’s the best way to check if meatloaf is done? Using an instant-read thermometer is most reliable—160°F (70°C) is the safe internal temperature.
• How do I prevent cracks on the top of the meatloaf? Make a shallow groove along the top before baking and avoid over-mixing to minimize cracking.

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