Experience the ultimate comfort food with this Traditional Meatloaf Recipe, a time-honored classic that tastes just like homemade. Boasting a perfectly moist and flavorful interior complemented by an irresistible brown sugar and ketchup glaze, this is the only meatloaf recipe you’ll ever need.
There’s nothing quite like a classic meatloaf to bring warmth and nostalgia to your dinner table. This recipe, perfected over years, embodies everything you love about traditional American comfort food: hearty, savory, and deeply satisfying. It’s especially wonderful when served with beloved side dishes like creamy mashed potatoes, rich scalloped potatoes, or vibrant vegetables such as crisp sautéed green beans or a comforting creamy corn dish. Each bite is a journey back to simpler times, making it the ideal centerpiece for a cherished Sunday supper.
Growing up, meatloaf was a staple in my home, a dish synonymous with cozy family gatherings and the aroma of home cooking filling the kitchen. It was, and still is, the quintessential Sunday supper, holding a special place in my heart as a cherished reminder of my childhood. This recipe captures that exact nostalgic flavor, offering a perfect blend of savory meat and a sweet-tangy glaze that’s truly unforgettable.
What truly sets this traditional meatloaf apart is its signature brown sugar and ketchup glaze. This isn’t just a topping; it’s an integral part of the meatloaf’s success, infusing it with incredible flavor while simultaneously locking in moisture. As it bakes, the glaze caramelizes into a beautiful, sticky crust that adds another layer of texture and taste. When I crave something truly comforting and traditional, this is the meatloaf recipe I turn to every single time.
For those looking to explore different flavors or add a creative twist, you might also enjoy this decadent Bacon Wrapped Meatloaf!
Crafting the Perfect Meatloaf Mix
The foundation of any great meatloaf lies in its meat blend. When I was growing up, I never paid much attention to the specific types of meat my mom used, but I suspect it was simply ground beef. As I ventured into cooking on my own, I often encountered recipes calling for a “meatloaf mix,” typically an equal combination of ground beef, ground pork, and ground veal. I remember spending ages trying to find this specific mix, often without success, as ground veal was (and still is) a rare find in most grocery stores.
Over time, I developed my own preferred blend, which combines ground beef and ground pork. While an all-ground beef meatloaf is absolutely delicious and perfectly acceptable, I’ve found that the addition of ground pork introduces a wonderful richness and depth of flavor that takes the meatloaf to the next level. Pork also adds a bit more fat, which contributes to a more tender and juicy final product. For this recipe, my go-to ratio is usually 1 1/2 pounds of lean ground beef and 1/2 pound of ground pork. If you can’t find ground pork, don’t worry—using 2 pounds of ground beef will still yield a fantastic meatloaf. For the best results, aim for ground beef with an 80/20 lean-to-fat ratio to ensure maximum moisture and flavor without being overly greasy.
The Irresistible Meatloaf Glaze
Without a doubt, the sweet and tangy glaze is the secret weapon behind this meatloaf’s incredible flavor profile. It’s a remarkably simple concoction, yet absolutely essential for achieving that classic, mouthwatering taste. The glaze not only adds a burst of flavor but also creates a beautiful, caramelized crust during baking. This is one step you definitely don’t want to skip!
Here’s a closer look at the key ingredients that make this glaze so special:
- Ketchup: The base of our glaze, providing a familiar savory and slightly sweet tomato flavor. Use a good quality, standard American ketchup for the most authentic taste.
- Brown Sugar: This adds a deep, molasses-rich sweetness that perfectly balances the acidity of the ketchup. I typically use light brown sugar for a milder sweetness, but if you prefer a more pronounced caramel note, dark brown sugar works beautifully.
- Apple Cider Vinegar: The crucial acidic component. It cuts through the richness of the meat and the sweetness of the brown sugar, creating a vibrant, tangy kick that elevates the entire glaze. While I prefer apple cider vinegar for its subtle fruitiness, feel free to experiment with other vinegars like red wine vinegar or balsamic for different flavor nuances.
Essential Meatloaf Tips and Tricks for Success
Creating a truly magnificent meatloaf is easier than you think, especially with a few insider tips. These tried-and-true techniques will ensure your meatloaf turns out perfectly moist, flavorful, and wonderfully tender every time:
- Handle with Care – Don’t Overmix! This is perhaps the most crucial tip for a tender meatloaf. Overworking the meat mixture develops the proteins, leading to a dense, tough texture. Mix all ingredients just until they are combined, using gentle hands. The less you handle it, the better.
- Fine Dice Your Onions: To ensure the onions cook evenly and meld seamlessly into the meatloaf, dice them into very small, uniform pieces. This also prevents large, crunchy chunks of onion, which can be off-putting to some.
- Line Your Baking Sheet: Always line your rimmed baking sheet with aluminum foil or parchment paper. Not only does this make cleanup incredibly easy by catching any drippings, but it also helps prevent the meatloaf from sticking, making transfer to a serving platter a breeze.
- Embrace the Broiler: For the ultimate caramelized and sticky glaze, turn on your broiler for the last minute or two of baking. Keep a very close eye on it, as the sugar in the glaze can burn quickly. This step creates that beautiful, slightly crisp, and deeply flavored topping that is often the favorite part for many!
- Double Up for Meal Prep: This recipe is fantastic for doubling. Make two loaves, bake one for dinner, and freeze the other for a quick meal on a busy weeknight. This is a smart way to get ahead on your meal planning.
- Rest is Best: Once baked, let your meatloaf rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the loaf, resulting in a much moister and more flavorful slice. Skipping this step can lead to a dry, crumbly meatloaf.
- Mind the Fat: While some fat is essential for flavor and moisture, excessive grease can make your meatloaf soggy. If you notice a significant amount of rendered fat pooling around the meatloaf on your baking sheet during baking, you can carefully drain it off halfway through the cooking process.
Knowing When Your Meatloaf is Perfectly Cooked
Baking meatloaf is generally straightforward, but determining when it’s perfectly cooked can be the trickiest part. The goal is to avoid an undercooked, potentially unsafe center while also preventing an overbaked, dry, and crumbly result.
The easiest and most reliable way to ensure your meatloaf is done is by using an instant-read meat thermometer. Insert the thermometer into the thickest part of the meatloaf, ensuring it doesn’t touch the baking sheet. You’re looking for an internal temperature between 155ºF and 160ºF (68ºC to 71ºC). You can safely remove the meatloaf from the oven when it reaches 155ºF (68ºC), as it will continue to cook slightly from residual heat (known as “carry-over cooking”) as it rests, bringing it up to the ideal 160ºF (71ºC) for ground meat.
If you don’t have an instant-read thermometer, don’t despair! As a general guideline, a 2-pound meatloaf baked at 350ºF (175ºC) typically takes about 1 hour to 1 hour and 10 minutes. You can also try a simple fork test: gently press a fork into the center of the meatloaf. If it goes in easily without much resistance and the juices run clear (not pink), it’s a good indicator that your meatloaf is likely done. However, for maximum food safety and optimal texture, a thermometer is always recommended.
How to Freeze Meatloaf for Future Meals
Meatloaf is an excellent candidate for freezing, making it perfect for meal prepping and busy weeknights. You can freeze it either before or after baking, depending on your preference and how you plan to use it. Here’s a detailed guide for both methods:
Freezing Uncooked Meatloaf
This method allows for a fresher taste when you finally bake it. Prepare your meatloaf mixture as directed in the recipe, right up to the point of shaping the loaf. For best results, I recommend skipping the glaze at this stage and preparing it fresh when you’re ready to bake. Shape the meatloaf into your desired form on a foil-lined baking sheet. Place the entire baking sheet with the raw meatloaf into the freezer until it’s solid enough to handle, typically about 2-3 hours. This “flash freezing” prevents it from losing its shape. Once firm, remove it from the baking sheet, wrap it tightly first in plastic wrap, then in a layer or two of heavy-duty aluminum foil. For extra protection against freezer burn, you can place the wrapped loaf into a freezer-safe bag or container. It can be stored in the freezer for up to 3 months.
Freezing Cooked Meatloaf
While you can freeze a whole cooked meatloaf using a similar wrapping method as uncooked, I often find it more convenient to freeze cooked meatloaf when dealing with leftovers or preparing individual portions. This way, you have pre-portioned meals ready to go. To do this, allow the cooked meatloaf to cool completely. Slice the meatloaf into individual portions. Arrange these slices in a single layer on a foil-lined baking sheet and flash freeze for about an hour. Once frozen, wrap each slice individually in plastic wrap, then transfer them to freezer-safe bags or containers. This prevents them from sticking together and allows you to grab just one or two slices as needed. Cooked meatloaf slices can be frozen for up to 2-3 months.
Reheating Frozen Meatloaf
Proper reheating ensures your frozen meatloaf tastes just as good as fresh:
- Uncooked Meatloaf: For an uncooked, frozen meatloaf, the best approach is to thaw it overnight in the refrigerator. Once fully thawed, proceed with the recipe as written, preparing and adding the glaze before baking. If it’s still partially frozen when you bake it, you might need to add an extra 20-30 minutes to the baking time to ensure it cooks through completely to 160ºF (71ºC) internal temperature.
- Cooked Meatloaf Slices: Individual slices of cooked meatloaf can be easily reheated in the oven or microwave.
- Oven: Preheat your oven to 300ºF (150ºC). Place the slices on a baking sheet, cover loosely with foil to prevent drying, and heat for 15-20 minutes, or until heated through. For a slightly crispy edge, uncover for the last few minutes.
- Microwave: Place a slice on a microwave-safe plate, cover with a damp paper towel to maintain moisture, and heat on high for 1-2 minutes, or until warmed through. Adjust heating time for multiple slices.
More Hearty Recipes Perfect for Sunday Dinner
Looking for other satisfying meals to grace your Sunday table? Here are some fantastic recipes that promise comfort and deliciousness for your family:
- Cheesy Chicken Lasagna with Green Chile – A flavorful twist on a classic, perfect for a cozy night in.
- Braised Country Style Ribs – Tender, fall-off-the-bone ribs that are incredibly comforting.
- Poppy Seed Chicken – A creamy, comforting casserole that’s always a crowd-pleaser.
- Classic Salisbury Steak with Mushroom Gravy – A nostalgic favorite, rich and savory.
- Slow Cooker Pot Roast – Effortlessly delicious and meltingly tender, ideal for busy weekends.
- Smothered Beef Tips and Gravy – Succulent beef tips simmered in a rich gravy.
- Hearty Homemade Beef Stew – A timeless stew packed with tender meat and vegetables.
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Traditional Meatloaf Recipe with Brown Sugar and Ketchup Glaze
Ingredients
Meatloaf Glaze:
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 4 teaspoons cider vinegar
Meatloaf:
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped (finely diced for best results)
- 2 cloves garlic, minced
- 2 large eggs, lightly whisked
- 1/4 cup milk
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon hot pepper sauce
- 2 pounds ground meat*
- 2/3 cup crushed saltine crackers (about 16 crackers)
- 1/3 cup minced fresh parsley
Instructions
To make the glaze:
- Combine ketchup, brown sugar, and cider vinegar in a small bowl. Stir until well combined and set aside.
To make the meatloaf:
- Preheat your oven to 350ºF (175ºC). Line a rimmed baking sheet with aluminum foil or parchment paper for easy cleanup. Set aside.
- Heat a skillet over medium-high heat. Add the olive oil, and once shimmering, add the finely chopped onion. Cook, stirring occasionally, until the onion is tender and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant. Remove the skillet from the heat and let the onion-garlic mixture cool slightly.
- In a medium bowl, combine the lightly whisked eggs, milk, Worcestershire sauce, Dijon mustard, salt, ground pepper, dried thyme, and hot pepper sauce. Whisk until all ingredients are thoroughly combined.
- In a large mixing bowl, gently combine the ground meat (your chosen blend), crushed saltine crackers, minced fresh parsley, and the cooled cooked onion and garlic mixture. Add the egg mixture from the medium bowl. Mix just until all ingredients are combined. Be careful not to overmix, as this can lead to a tough meatloaf.
- Transfer the meatloaf mixture to the prepared baking sheet. Form the mixture into a uniform loaf shape, approximately 9×5 inches.
- Brush half of the prepared glaze evenly over the top and sides of the meatloaf.
- Bake for 30 minutes. After 30 minutes, remove the meatloaf from the oven and spread the remaining glaze over the top and sides.
- Return the meatloaf to the oven and continue baking until an instant-read thermometer inserted into the thickest part of the loaf registers 160ºF (71ºC). This typically takes another 20-30 minutes.
- If desired, for a thicker and more caramelized glaze, turn on the broiler for the last 1-2 minutes of baking. Watch it closely to prevent burning.
- Once baked, remove the meatloaf from the oven and let it cool for 10-15 minutes before slicing. This resting period allows the juices to redistribute, ensuring a moist and flavorful meatloaf.
Recipe Notes:
This recipe is adapted from THE NEW BEST RECIPE.
Nutrition information provided is an estimate only. Nutritional values can vary significantly based on specific brands, ingredient choices, and preparation methods. Please use this information as a general guide.
Nutrition Information
Calories: 369kcal (18%),
Carbohydrates: 22g (7%),
Protein: 11g (22%),
Fat: 20g (31%),
Saturated Fat: 4g (25%),
Polyunsaturated Fat: 2g,
Trans Fat: 0g,
Cholesterol: 99mg (33%),
Sodium: 680mg (30%),
Fiber: 0g,
Sugar: 11g (12%)