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The Ultimate Homestyle Meatloaf

  • alexandra
  • 3 days ago
  • 2 min read

There’s something soul-soothing about a slice of homemade meatloaf. Tender, juicy, and topped with a sweet and tangy glaze, this homestyle meatloaf recipe brings old-school comfort straight to your table. Whether you're a meatloaf veteran or trying it for the first time, this version is easy to make and absolutely satisfying.


Why This Is the Best Classic Meatloaf Recipe

  • Simple pantry ingredients

  • Moist and flavorful every time

  • Perfectly sweet and savory glaze

  • Family-friendly and freezer-friendly


Ingredients You'll Need

For the Meatloaf:

  • 2 lbs ground beef (80/20 for best texture)

  • 1 cup breadcrumbs (plain or Italian-style)

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1/2 cup milk

  • 2 large eggs

  • 1/4 cup ketchup

  • 2 tbsp Worcestershire sauce

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1/2 tsp dried thyme (optional)

For the Glaze:

  • 1/3 cup ketchup

  • 2 tbsp brown sugar

  • 1 tbsp Dijon or yellow mustard


Step-by-Step Instructions

1. Preheat Oven:Set your oven to 350°F (175°C). Line a baking sheet with parchment or lightly grease a loaf pan.

2. Mix the Meatloaf:In a large bowl, gently mix all meatloaf ingredients. Avoid overmixing to keep it tender.

3. Shape It:Form into a loaf shape and place on the prepared baking sheet, or use a loaf pan.

4. Make the Glaze:Mix ketchup, brown sugar, and mustard in a small bowl. Spread half over the meatloaf.

5. Bake:Bake uncovered for 45 minutes. Spread the remaining glaze on top and bake another 15–20 minutes, until the internal temperature hits 160°F (70°C).

6. Rest and Slice:Let your meatloaf rest for 10 minutes before slicing to lock in juices.


Serving Ideas

Pair with:

  • Creamy mashed potatoes

  • Steamed green beans or roasted carrots

  • Buttery corn or a crisp side salad


Expert Tips

  • Mix gently: Overworking the meat makes it dense.

  • Use a mix of meats: A combo of beef and pork adds extra flavor (try 1 lb beef + 1 lb pork).

  • Make it ahead: Prep the loaf in the morning and refrigerate until ready to bake.


Storing & Freezing

  • Fridge: Store leftovers in an airtight container for up to 4 days.

  • Freezer: Wrap slices or the whole loaf in foil and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven.





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