Old School Meatloaf (The Only Meatloaf Recipe You'll Ever Need)
Rated 5.0 stars by 3 users
Author
Founders
Servings
6
Prep Time
15 minutes
Cook Time
1 hour
Tender, deeply savoury, and topped with a tangy-sweet glaze — this is the meatloaf that earns a permanent spot in your weeknight rotation. No fuss, no dry slices, just a reliable recipe that works every time.
Ingredients
Meatloaf
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1½ lbs (680g) ground beef (80/20)
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½ cup breadcrumbs
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⅓ cup whole milk
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1 large egg, beaten
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1 small yellow onion, finely diced
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2 cloves garlic, minced
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2 tbsp Worcestershire sauce
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1 tsp Dijon mustard
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1 tsp kosher salt
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½ tsp black pepper
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½ tsp smoked paprika
Tangy-Sweet Glaze
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⅓ cup ketchup
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2 tbsp brown sugar
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1 tbsp apple cider vinegar
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1 tsp Worcestershire sauce
Directions
Preheat oven to 350°F (175°C). Line a rimmed baking sheet or loaf pan with parchment paper.
In a small bowl, combine the breadcrumbs and milk. Let soak for 5 minutes — this is your panade, and it’s what keeps the loaf moist.
In a large bowl, combine the ground beef, soaked breadcrumbs, egg, onion, garlic, Worcestershire sauce, Dijon, salt, pepper, and smoked paprika. Mix gently until just combined — do not overwork the meat or it will become dense.
Shape the mixture into a loaf on the prepared pan, approximately 9×5 inches.
Whisk together the glaze ingredients and spread half over the top of the loaf.
Bake for 45 minutes, then spread the remaining glaze over the top.
Continue baking for 15 more minutes, or until the internal temperature reaches 160°F (71°C).
Rest for 10 minutes before slicing and serving.
Recipe Note
Serving Options
- Classic: Slice and serve with mashed potatoes and roasted green beans
- Sandwich style: Cold meatloaf sliced thick on toasted sourdough with a little extra glaze
- Meal prep: Slice and portion into containers — it reheats beautifully all week
Easy Swaps & Variations
Meat Options
- Swap half the beef for ground pork for a richer, more complex flavour
- Use a beef/veal/pork blend for a classic Italian-American style
Gluten-Free
- Replace breadcrumbs with certified GF breadcrumbs or rolled oats
Dairy-Free
- Substitute the milk with unsweetened oat milk or a splash of beef broth
Extra Flavour
- Add ¼ cup finely grated Parmesan to the meat mixture for depth
- Stir 1 tsp smoked chipotle into the glaze for a smoky kick
Pro Tips
- Soak the breadcrumbs: The milk-soaked breadcrumb panade is non-negotiable — it’s what separates a moist meatloaf from a dry brick
- Don’t overwork the meat: Mix until just combined; overworking develops the proteins and makes the loaf tough
- Use a thermometer: Pull it at exactly 160°F (71°C) — guessing leads to overcooking
- Apply glaze in two stages: Half before baking, half at the 45-minute mark — this builds a lacquered, caramelised crust without burning
- Rest before slicing: 10 minutes of resting lets the juices redistribute so your slices hold together cleanly
- Free-form on a sheet pan gives you more caramelised surface area than a loaf pan — worth it
One bowl, one reliable recipe — once you’ve made it, you won’t need another meatloaf recipe again.