Meatloaf is one of those foods that shows up when you want comfort but don’t want to think too hard. This version happened on a random evening when I wanted dinner to feel familiar, like sweatpants for your stomach.
I didn’t want fancy. I wanted something my oven could handle without supervision while I cleaned the kitchen or forgot to clean the kitchen.
I’ve made this meatloaf when I was tired, hungry, and slightly annoyed at the world. It always showed up for me. No drama. No surprise ingredients. Just classic, reliable, and somehow better than I remember every time.
Why I Keep Making This Dish (The Real Reasons)
- Classic Comfort: This tastes like home, even if your home was chaotic.
- Very Forgiving: I’ve eyeballed almost everything and it still worked.
- Feeds Everyone: Eight servings means leftovers, and leftovers mean joy.
- Minimal Brain Power: Mix, bake, wait. That’s it.
- Sauce on Top: Ketchup belongs here and I will not apologize.
- Smells Amazing: The oven does most of the bragging.
- Leftovers Are Elite: Meatloaf sandwiches are undefeated.
Tips I Learned the Hard Way
- Don’t Overmix: Too much mixing turns it dense and sad.
- Milk Matters: It keeps the meatloaf moist, not weird.
- Chop the Onion Small: Big chunks can mess with the texture.
- Season More Than You Think: Ground beef needs encouragement.
- Let It Rest: Cutting too soon makes it fall apart.
- Use a Thermometer: Guessing doneness is stressful.
- Grease the Pan: Trust me on this one.
Variations You Can Mess Around With
- BBQ Twist: Swap ketchup for BBQ sauce.
- Cheese Lover: Add shredded cheddar inside.
- Spicy Mood: A little hot sauce in the mix.
- Breadcrumb Swap: Crackers work if that’s what you’ve got.
- Turkey Version: Leaner, still solid.
- Veggie Boost: Add grated carrot or zucchini.
- No Pan Style: Free-form it on a baking sheet.
How To Make The Best Meatloaf?
Ingredients
- 1 ½ pounds ground beef
- 1 large egg
- 1 onion, chopped
- 1 cup milk
- 1 cup dried bread crumbs
- Salt and pepper, to taste
- ⅓ cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons prepared mustard
Instructions
Step 1:
Preheat the oven to 350°F and lightly grease a 9×5-inch loaf pan.
Step 2:
In a large bowl, combine the ground beef, egg, chopped onion, milk, bread crumbs, salt, and pepper. Mix just until everything comes together.
Step 3:
Press the mixture evenly into the prepared loaf pan.
Step 4:
In a small bowl, stir together the ketchup, brown sugar, and mustard until smooth. Spread it evenly over the top of the meatloaf.
Step 5:
Bake for about 1 hour, until the center is no longer pink and the internal temperature reaches 160°F.
Step 6:
Remove from the oven and let it rest for a few minutes before slicing and serving.
The Best Meatloaf Recipe
Ingredients
Method
- Preheat the oven to 350°F and lightly grease a 9×5-inch loaf pan.
- In a large bowl, combine the ground beef, egg, chopped onion, milk, bread crumbs, salt, and pepper. Mix just until everything comes together.
- Press the mixture evenly into the prepared loaf pan.
- In a small bowl, stir together the ketchup, brown sugar, and mustard until smooth. Spread it evenly over the top of the meatloaf.
- Bake for about 1 hour, until the center is no longer pink and the internal temperature reaches 160°F.
- Remove from the oven and let it rest for a few minutes before slicing and serving.
- How I Like to Serve This
Notes
Nutritional Information
| Nutrition | Value |
| Calories | 372 kcal |
| Carbohydrates | 19 gm |
| Fat | 25 gm |
| Protein | 18 gm |
Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
How I Like to Serve This
- Classic Dinner: With mashed potatoes and green beans.
- Leftover Sandwich: Cold meatloaf, white bread, extra ketchup.
- Weeknight Plate: Whatever veggie is in the fridge.
- Family Style: Slice it at the table and let people hover.
- Comfort Night: Paired with something nostalgic on TV.
- Next-Day Lunch: Somehow better than dinner.
Storage, Leftovers, and Next-Day Thoughts
- Fridge Friendly: Keeps well for up to 4 days.
- Reheat Gently: Microwave or oven both work.
- Texture Holds Up: Doesn’t dry out easily.
- Freezer Safe: Wrap tightly and freeze up to 3 months.
- Sandwich Gold: This is where leftovers shine.
- Flavor: Even deeper the next day.
FAQs (Real Questions People Actually Ask)
Can I make this ahead of time?
Yes, assemble it and refrigerate until ready to bake.
Can I use a different meat?
Absolutely. Turkey or a beef blend works fine.
Why is my meatloaf dry?
Probably overbaked or overmixed.
Do I have to use ketchup?
No, but it helps. A lot.
Can I double the recipe?
Yes, just use two pans.
Is it supposed to be juicy?
Yes. Dry meatloaf is a crime.
Can I skip the mustard?
You can, but it adds good flavor.
