GRANDMA’S MEATLOAF RECIPE Recipe

I recreated my grandma’s ketchup-topped classic into an Everyday Meatloaf that comes together fast for busy weeknights.

Grandma’s Meatloaf Recipe always pulls me back to the table, even on the busiest nights. I still remember the sweet tang of the ketchup for the topping and how the ground beef filled the kitchen with that familiar smell, like a memory you can taste.

Friends call it an Everyday Meatloaf and some have dubbed it Beef Meatloaf Easy after stealing a slice, then begging for the recipe. There are little tricks I learned from Grandma that make it stick in your head, and yeah, its nothing fancy but somehow it never disappoints, you just want more.

Ingredients

• Ground beef: Rich in protein and iron, gives juiciness but brings saturated fat too.
• Ground pork: Optional fattier meat, adds flavor and moisture, not the healthiest choice.
• Breadcrumbs: Provide carbs and bulk, soak up juices and help the loaf hold shape.
• Egg: Adds protein and structure, helps bind ingredients together, its a small boost.
• Onion: Adds sweetness and crunch when raw, more savory when caramelized, some fiber.
• Garlic: Sharp, aromatic flavor and antioxidants, tiny calories, big taste punch.
• Ketchup topping: Sweet and tangy glaze, adds sugar and acidity for classic meatloaf finish.

Ingredient Quantities

• 1 1/2 pounds ground beef 85% lean
• 1/2 pound ground pork optional
• 1 cup plain dry breadcrumbs
• 1/2 cup milk
• 1 large egg
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons ketchup for the meat
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried parsley or 1 tablespoon fresh chopped
• 1/2 cup ketchup for the topping
• 2 tablespoons brown sugar for the topping
• 1 tablespoon yellow mustard for the topping

How to Make this

1. Preheat oven to 350°F (175°C). Grease a loaf pan or line a rimmed baking sheet with foil and spray it, whatever you prefer.

2. In a small bowl pour 1/2 cup milk over 1 cup plain dry breadcrumbs and let sit 3 to 5 minutes so they soak up the milk.

3. If you like softer onions, sauté 1 small finely chopped onion and 2 minced garlic cloves in a little oil until translucent, then cool a few minutes. You can skip this and use them raw if you want that sharper bite.

4. In a large bowl combine 1 1/2 pounds ground beef and 1/2 pound ground pork (optional), the soaked breadcrumbs, 1 large egg, the cooled onion and garlic, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried parsley or 1 tablespoon fresh chopped. Mix gently with your hands or a spoon until just combined. Don’t overmix or pack it too tight or the meatloaf gets tough.

5. Shape the mixture into a loaf and place it in the prepared pan, or form it on the baking sheet. Pat the top so it’s even but not compressed.

6. Make the topping by stirring together 1/2 cup ketchup, 2 tablespoons brown sugar, and 1 tablespoon yellow mustard until smooth.

7. Bake the meatloaf uncovered for about 35 to 40 minutes, then spread most of the ketchup topping over the top. Reserve a little to serve later if you like extra glaze.

8. Return to the oven and bake another 15 to 25 minutes more, until an instant-read thermometer in the center reads 160°F (71°C). Total bake time will be about 55 to 65 minutes for this size loaf.

9. Let the meatloaf rest 10 minutes before slicing so it holds together. Spoon reserved glaze on slices if you saved some. Serve with mashed potatoes or veggies and enjoy.

Equipment Needed

1. Loaf pan or rimmed baking sheet (lined with foil and sprayed)
2. Large mixing bowl
3. Small bowl for soaking the breadcrumbs
4. Measuring cups and measuring spoons
5. Cutting board and chef’s knife
6. Skillet and spatula for sautéing onion and garlic (optional)
7. Instant-read meat thermometer
8. Wooden spoon or rubber spatula for mixing
9. Small bowl and spoon for making and spreading the glaze

FAQ

GRANDMA’S MEATLOAF RECIPE Recipe Substitutions and Variations

• Ground beef: swap for ground turkey or ground chicken for a lighter loaf, or use ground pork or a 50 50 beef pork mix to keep it juicy. If using turkey add 1 tablespoon olive oil or an extra egg so it wont dry out
• Breadcrumbs: use panko for a lighter texture, crushed saltine crackers or Ritz, or pulse old bread or quick oats in a blender to make crumbs; for gluten free use gluten free breadcrumbs or ground oats
• Milk: replace with buttermilk or plain yogurt thinned with a little water, or use unsweetened almond milk or chicken broth for extra flavor and moisture
• Topping ketchup: swap with your favorite BBQ sauce, or mix ketchup with maple syrup or honey and a splash of apple cider vinegar, or use tomato paste sweetened with brown sugar and a little mustard

Pro Tips

– Don’t overwork the meat. Mix just until everything is combined, otherwise the loaf gets dense and tough, and yes using your hands is fastest but stop as soon as it holds together.

– Shape it a bit flatter than you think, or use a rimmed baking sheet instead of a loaf pan if you want crispier edges and faster, more even cooking. A tall, compact loaf takes longer and the center can dry out.

– Put the glaze on near the end of baking so it caramelizes and doesn’t burn; reserve a little to brush on slices after resting. If you want more color, pop it under the broiler for 30 to 60 seconds but watch it, it goes from perfect to charred real quick.

– For extra moistness try tucking a small ice cube or a walnut sized pat of butter in the center before baking, or grate some raw onion into the mix instead of chopping it. And always check the center with a thermometer, pull it at 160°F and let it rest 10 minutes so it firms up and stays juicy.

GRANDMA'S MEATLOAF RECIPE Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I recreated my grandma's ketchup-topped classic into an Everyday Meatloaf that comes together fast for busy weeknights.

Pin

Servings

6

servings

Calories

532

kcal

Equipment: 1. Loaf pan or rimmed baking sheet (lined with foil and sprayed)
2. Large mixing bowl
3. Small bowl for soaking the breadcrumbs
4. Measuring cups and measuring spoons
5. Cutting board and chef’s knife
6. Skillet and spatula for sautéing onion and garlic (optional)
7. Instant-read meat thermometer
8. Wooden spoon or rubber spatula for mixing
9. Small bowl and spoon for making and spreading the glaze

Ingredients

• 1 1/2 pounds ground beef 85% lean

• 1/2 pound ground pork optional

• 1 cup plain dry breadcrumbs

• 1/2 cup milk

• 1 large egg

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 tablespoons ketchup for the meat

• 1 tablespoon Worcestershire sauce

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon dried parsley or 1 tablespoon fresh chopped

• 1/2 cup ketchup for the topping

• 2 tablespoons brown sugar for the topping

• 1 tablespoon yellow mustard for the topping

Directions

• Preheat oven to 350°F (175°C). Grease a loaf pan or line a rimmed baking sheet with foil and spray it, whatever you prefer.
• In a small bowl pour 1/2 cup milk over 1 cup plain dry breadcrumbs and let sit 3 to 5 minutes so they soak up the milk.
• If you like softer onions, sauté 1 small finely chopped onion and 2 minced garlic cloves in a little oil until translucent, then cool a few minutes. You can skip this and use them raw if you want that sharper bite.
• In a large bowl combine 1 1/2 pounds ground beef and 1/2 pound ground pork (optional), the soaked breadcrumbs, 1 large egg, the cooled onion and garlic, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried parsley or 1 tablespoon fresh chopped. Mix gently with your hands or a spoon until just combined. Don’t overmix or pack it too tight or the meatloaf gets tough.
• Shape the mixture into a loaf and place it in the prepared pan, or form it on the baking sheet. Pat the top so it’s even but not compressed.
• Make the topping by stirring together 1/2 cup ketchup, 2 tablespoons brown sugar, and 1 tablespoon yellow mustard until smooth.
• Bake the meatloaf uncovered for about 35 to 40 minutes, then spread most of the ketchup topping over the top. Reserve a little to serve later if you like extra glaze.
• Return to the oven and bake another 15 to 25 minutes more, until an instant-read thermometer in the center reads 160°F (71°C). Total bake time will be about 55 to 65 minutes for this size loaf.
• Let the meatloaf rest 10 minutes before slicing so it holds together. Spoon reserved glaze on slices if you saved some. Serve with mashed potatoes or veggies and enjoy.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 200g
• Total number of serves: 6
• Calories: 532kcal
• Fat: 34.4g
• Saturated Fat: 13.2g
• Trans Fat: 0.25g
• Polyunsaturated: 3.7g
• Monounsaturated: 15g
• Cholesterol: 170mg
• Sodium: 790mg
• Potassium: 616mg
• Carbohydrates: 26.8g
• Fiber: 1g
• Sugar: 11.8g
• Protein: 39.2g
• Vitamin A: 333IU
• Vitamin C: 2.5mg
• Calcium: 50mg
• Iron: 2mg