Classic Meatloaf
Classic Meatloaf cooks lbs ground beef with med onion for a savory main dish that stays tender and flavorful.
About This Recipe
Classic Meatloaf starts with good seasoning and careful cooking so the center stays tender.
Watch the doneness closely near the end, especially with lean meat or seafood.
Ingredients
- ✓2 lbs ground beef (85% or 80% lean*)
- ✓1 med onion ((1 cup), finely chopped)
- ✓1 tsp olive oil
- ✓2 large eggs
- ✓3 garlic cloves (minced)
- ✓2 Tbsp ketchup
- ✓3 Tbsp fresh parsley (finely chopped)
- ✓3/4 cup Panko breadcrumbs (or gluten-free bread crumbs)
- ✓1/3 cup milk
- ✓1 tsp salt (or to taste)
- ✓1 tsp Italian seasoning
- ✓1/2 tsp ground black pepper
- ✓3/4 cup ketchup
- ✓1 ½ tsp white vinegar
- ✓2 Tbsp brown sugar
- ✓1/2 tsp garlic powder
- ✓1/2 tsp onion powder
Ingredient Notes
- Seasoning: Spread spices or marinade evenly so every bite has flavor.
- Resting: A short rest helps juices settle before slicing or serving.
- Texture: Stop cooking when the main ingredient reaches the intended tenderness.
- Heat Control: Use moderate heat when browning or simmering.
Instructions
- 1
Prep - Line a rimmed baking sheet with parchment paper or foil for easier cleanup, and preheat oven to 350°F.
- 2
Sautee Onions - Set a medium skillet over medium heat. Add 1 tsp oil and chopped onion and saute, stirring occasionally, until softened and golden, about 5-7 minutes. Transfer to a plate to cool.
- 3
Make the Meatloaf Mixture - In a large bowl, add all of the meatloaf ingredients and mix just until well combined (your hands are your best tool for mixing - put on disposable gloves if you want to).
- 4
Shape Meatloaf and Bake - Add meat to the pan and shape it into a meatloaf about 8 inches long, 4 inches wide, and 3 inches tall. Bake uncovered at 350˚F for 40 minutes.
- 5
Make the Sauce - In a small bowl, add the sauce ingredients and stir to combine.
- 6
Add the Glaze - Spread the sauce over the Meatloaf, then return to the oven and bake an additional 20 minutes or until the internal temperature is 160˚F on anu00A0instant-read thermometer. Rest the meatloaf for 10-15 minutes before serving and it will be much easier to slice.
Katy’s Kitchen Tips
- Bring pieces to an even thickness when possible.
- Season before cooking so flavor reaches the surface.
- Give the pan, oven, or air fryer enough space to circulate heat.
- Rest meat briefly before slicing.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, dill, basil, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with pan sauce, gravy, salsa, or yogurt sauce.
- Meal prep: Slice or portion leftovers for bowls, wraps, or sandwiches.
What to Serve With Classic Meatloaf
Serve Classic Meatloaf with potatoes, rice, pasta, salad, roasted vegetables, or bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the protein stays tender instead of drying out.
Common Mistakes to Avoid
- Overcooking: Lean meat and seafood dry out quickly.
- Uneven pieces: Different sizes cook at different speeds.
- No rest time: Meat slices cleaner and juicier after a short rest.
- Crowded cooking surface: Crowding traps steam and slows browning.
FAQ
Can I make Classic Meatloaf ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 338 kcal
- Carbohydrates: 17 g
- Cholesterol: 119 mg
- Fiber: 1 g
- Protein: 24 g
- Sodium: 667 mg
- Sugar: 10 g
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g