I perfected The Best Classic Meatloaf Recipe, a straightforward blend of ground beef and pork that turns into an incredibly tender, juicy loaf finished with a glossy three-ingredient glaze.
I’ve perfected what I call The Most Amazing Classic Meatloaf, and yeah I might be biased but people always ask for seconds. This Classic Meatloaf stays juicy because I mix ground beef with plain breadcrumbs and a few pantry standbys, and the glaze on top is sweet, tangy and stupidly simple.
It bakes up with a browned crust and a tender center that almost falls apart when you slice into it, and somehow every time it surprises me. Sometimes I mess up the shape but it still tastes amazing.
Try it once and you’ll see why it’s special, you wont forget it.
Ingredients
- Ground beef: Rich in protein and fat, gives juicy texture, adds savory beefy flavor
- Ground pork: Adds extra fat and flavor, more moist, slightly sweeter then beef
- Breadcrumbs or panko: Soaks up juices and binds, adds carbs, can lighten or make dense
- Eggs: High in protein, help hold loaf together, add richness and some healthy fats
- Onion and garlic: Onion gives sweetness and fiber, garlic adds savory punch and it’s aroma
- Whole milk: Adds moisture and fat, helps crumbs absorb, small calcium boost
- Glaze (ketchup, brown sugar, Dijon): Gives sweet tang and sticky gloss, mustard adds a bright bite
Ingredient Quantities
- 1 1/2 pounds ground beef (80/20)
- 1/2 pound ground pork
- 1 cup plain breadcrumbs or panko
- 1/2 cup whole milk
- 2 large eggs
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme
- 3/4 cup ketchup
- 2 tablespoons packed brown sugar
- 1 tablespoon Dijon mustard
How to Make this
1. Preheat oven to 350 F and line a rimmed baking sheet with foil or parchment, or lightly grease a 9×5 loaf pan.
2. Put the breadcrumbs in a bowl and pour the 1/2 cup whole milk over them, stir and let sit 3 to 5 minutes until the crumbs soak up the milk.
3. Finely chop the onion and mince the garlic. If you want a milder onion flavor, microwave the chopped onion 30 seconds, or quickly cook both in a dry skillet until just softened, then let cool a minute.
4. In a large bowl combine 1 1/2 pounds ground beef and 1/2 pound ground pork. Add the soaked breadcrumbs, 2 beaten eggs, the cooled onion and garlic, 1 tablespoon Worcestershire sauce, 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 2 tablespoons chopped fresh parsley and 1 teaspoon dried thyme.
5. Mix gently with your hands or a fork until everything is evenly combined. Dont overmix or the loaf will get dense, mix just until uniform.
6. Shape the mixture into a loaf on the prepared sheet or press into the loaf pan, making a shallow trough along the top so the glaze doesnt run off.
7. Make the glaze by stirring together 3/4 cup ketchup, 2 tablespoons packed brown sugar and 1 tablespoon Dijon mustard. Spread about half the glaze evenly over the top of the loaf.
8. Bake for about 50 to 60 minutes. About 15 minutes before the end, brush the remaining glaze on top and return to the oven so it gets glossy but not burned.
9. Check doneness with an instant read thermometer inserted into the center, it should read 160 F. Let the meatloaf rest 10 to 15 minutes before slicing so it stays juicy, then slice and serve.
10. Tip: dont skip the rest, and if you want crisper edges bake on a sheet instead of a pan. Leftovers keep great for sandwiches the next day.
Equipment Needed
1. Oven (preheat to 350 F)
2. Rimmed baking sheet lined with foil or parchment, or a 9×5 loaf pan
3. Large mixing bowl
4. Small bowl for soaking the breadcrumbs
5. Measuring cups and spoons
6. Chef’s knife and cutting board
7. Wooden spoon or fork (or your hands) for mixing — dont overmix tho
8. Pastry brush for glazing
9. Instant read thermometer to check doneness
FAQ
The Most Amazing Classic Meatloaf Recipe Substitutions and Variations
- Ground beef (1 1/2 lb): swap with ground turkey 85/15 if you want leaner meat, just add 1-2 tbsp olive oil or an extra egg so it doesn’t dry out, or try ground lamb for a richer, more savory loaf.
- Bread crumbs or panko: use crushed saltine or Ritz crackers, pulse old-fashioned oats to coarse crumbs for a heartier texture, or almond flour for a low-carb, gluten-free option.
- Whole milk: sub with buttermilk for extra tang and tenderness, use half-and-half if you want richer results, or make “soured milk” with 1 cup milk + 1 tbsp vinegar or lemon juice, let sit 5 minutes.
- Ketchup + brown sugar glaze: swap with store-bought BBQ sauce, or mix 1/2 cup tomato paste + 2 tbsp honey + 1 tbsp apple cider vinegar for a less sweet glaze, or stir apricot jam with a splash of soy sauce for a fruity twist.
Pro Tips
1) Keep everything cold and dont overwork it. Chill the meat and your mixing bowl for 15 minutes if your kitchen is warm, and mix with just a few folds until uniform. Wet your hands with cold water before shaping so the loaf holds together without compressing it into a dense brick. If you want to check seasoning, fry a small dime-sized patty and taste it.
2) Manage onion moisture for better texture. Grate the onion or squeeze out excess liquid after chopping, or caramelize half of it for deeper flavor and leave the other half raw for moisture. This keeps the loaf from getting soggy while still adding sweet, cooked onion notes.
3) Nail the glaze without burning it. Reserve about half the glaze to brush on in the last 10 to 15 minutes, and if you want a glossy, slightly charred top finish it under the broiler for 30 to 60 seconds but watch it like a hawk. If the edges brown too fast, loosely tent the loaf with foil so the center can finish cooking.
4) Rest, slice, and reuse like a pro. Let the meatloaf rest 10 to 15 minutes so juices reabsorb, slice with a sharp or serrated knife against the grain for cleaner slices, and store leftovers flat between parchment in the fridge or freezer to make perfect sandwiches later. Reheat gently in a low oven or a skillet with a splash of water to keep it juicy.
The Most Amazing Classic Meatloaf Recipe
I perfected The Best Classic Meatloaf Recipe, a straightforward blend of ground beef and pork that turns into an incredibly tender, juicy loaf finished with a glossy three-ingredient glaze.
8
servings
422
kcal
Equipment: 1. Oven (preheat to 350 F)
2. Rimmed baking sheet lined with foil or parchment, or a 9×5 loaf pan
3. Large mixing bowl
4. Small bowl for soaking the breadcrumbs
5. Measuring cups and spoons
6. Chef’s knife and cutting board
7. Wooden spoon or fork (or your hands) for mixing — dont overmix tho
8. Pastry brush for glazing
9. Instant read thermometer to check doneness
Ingredients
-
1 1/2 pounds ground beef (80/20)
-
1/2 pound ground pork
-
1 cup plain breadcrumbs or panko
-
1/2 cup whole milk
-
2 large eggs
-
1 medium yellow onion, finely chopped
-
2 cloves garlic, minced
-
1 tablespoon Worcestershire sauce
-
1 1/2 teaspoons kosher salt
-
1 teaspoon freshly ground black pepper
-
2 tablespoons chopped fresh parsley
-
1 teaspoon dried thyme
-
3/4 cup ketchup
-
2 tablespoons packed brown sugar
-
1 tablespoon Dijon mustard
Directions
- Preheat oven to 350 F and line a rimmed baking sheet with foil or parchment, or lightly grease a 9×5 loaf pan.
- Put the breadcrumbs in a bowl and pour the 1/2 cup whole milk over them, stir and let sit 3 to 5 minutes until the crumbs soak up the milk.
- Finely chop the onion and mince the garlic. If you want a milder onion flavor, microwave the chopped onion 30 seconds, or quickly cook both in a dry skillet until just softened, then let cool a minute.
- In a large bowl combine 1 1/2 pounds ground beef and 1/2 pound ground pork. Add the soaked breadcrumbs, 2 beaten eggs, the cooled onion and garlic, 1 tablespoon Worcestershire sauce, 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 2 tablespoons chopped fresh parsley and 1 teaspoon dried thyme.
- Mix gently with your hands or a fork until everything is evenly combined. Dont overmix or the loaf will get dense, mix just until uniform.
- Shape the mixture into a loaf on the prepared sheet or press into the loaf pan, making a shallow trough along the top so the glaze doesnt run off.
- Make the glaze by stirring together 3/4 cup ketchup, 2 tablespoons packed brown sugar and 1 tablespoon Dijon mustard. Spread about half the glaze evenly over the top of the loaf.
- Bake for about 50 to 60 minutes. About 15 minutes before the end, brush the remaining glaze on top and return to the oven so it gets glossy but not burned.
- Check doneness with an instant read thermometer inserted into the center, it should read 160 F. Let the meatloaf rest 10 to 15 minutes before slicing so it stays juicy, then slice and serve.
- Tip: dont skip the rest, and if you want crisper edges bake on a sheet instead of a pan. Leftovers keep great for sandwiches the next day.
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: 8
- Calories: 422kcal
- Fat: 26.5g
- Saturated Fat: 10.1g
- Trans Fat: 0.2g
- Polyunsaturated: 2.25g
- Monounsaturated: 11.25g
- Cholesterol: 134mg
- Sodium: 650mg
- Potassium: 479mg
- Carbohydrates: 22.9g
- Fiber: 1.5g
- Sugar: 10.6g
- Protein: 33.4g
- Vitamin A: 350IU
- Vitamin C: 0.8mg
- Calcium: 25mg
- Iron: 1.25mg