I grew up on meatloaf, but it wasn't until I started making my own that I realized how amazing it can be when done right. This is the recipe I go back to again and again—it's moist, packed with flavor, and that sweet-tangy glaze on top makes it irresistible.
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The best part? It comes together with basic ingredients you probably already have in your pantry. No fancy techniques, just a good old-fashioned meatloaf that tastes like home. I love serving it with mashed potatoes and green beans for a classic Sunday supper.
Whether you're feeding a hungry family or meal prepping for the week, this loaf delivers. It slices beautifully, reheats like a dream, and the leftovers make killer sandwiches. Let's get cooking!
Why You'll Love This Recipe
About the Ingredients
2 pounds (900g) ground beef (80/20)
The 80/20 blend gives the best flavor and moisture. You can substitute ground turkey or chicken, but add an extra tablespoon of olive oil to keep it from drying out.
1 pound (450g) ground pork
Pork adds richness and keeps the loaf tender. If you prefer, use ground veal or more beef.
1 cup (60g) fresh breadcrumbs
Fresh breadcrumbs make a softer loaf. To make your own, pulse day-old bread in a food processor. Panko works too but gives a slightly coarser texture.
1/2 cup (120ml) whole milk
Milk moistens the breadcrumbs and adds tenderness. Any milk works, or use half-and-half for extra richness.
2 large eggs
Eggs bind everything together. If you're out, you can use 1/4 cup of unsweetened applesauce or a flax egg.
1 medium onion, finely chopped
Yellow or white onion both work. For a smoother texture, grate the onion instead of chopping.
2 cloves garlic, minced
Fresh garlic is best, but 1/2 teaspoon garlic powder can be used in a pinch.
1/4 cup (60g) ketchup
Ketchup adds tang and sweetness. You can swap in BBQ sauce for a smokier flavor.
1 tablespoon Worcestershire sauce
This umami bomb deepens the flavor. Soy sauce or steak sauce are good substitutes.
1 teaspoon salt
Kosher salt is preferred. Adjust to taste if using table salt.
1/2 teaspoon black pepper
Freshly ground pepper makes a difference. Use less if you're sensitive to heat.
1/2 cup (120g) ketchup (for glaze)
The glaze is optional but highly recommended. Mix with 2 tablespoons brown sugar and 1 tablespoon cider vinegar for a classic topping.
Tips & Tricks
Don't overmix
Mixing too much makes the meatloaf tough. Use your hands and stop as soon as everything is combined.
Use a thermometer
The best way to know it's done is to check the internal temperature—it should reach 160°F (71°C).
Let it rest
Resting for 10 minutes after baking allows the juices to redistribute, so the slices stay moist.
Pro Tips
Step-by-Step Instructions
1. Preheat and prep
Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Soak breadcrumbs
In a small bowl, combine the breadcrumbs and milk. Let sit for 5 minutes until the milk is absorbed. This step ensures a moist meatloaf.
3. Sauté aromatics
In a small skillet over medium heat, cook the onion and garlic with a little oil until soft and fragrant, about 5 minutes. Let cool slightly. This adds depth of flavor.
4. Mix meat mixture
In a large bowl, combine the ground beef, ground pork, soaked breadcrumbs, eggs, sautéed onion and garlic, ketchup, Worcestershire sauce, salt, and pepper. Mix gently with your hands until just combined—don't overwork it.
5. Shape the loaf
Transfer the mixture to the prepared baking sheet and shape into a loaf about 9×5 inches. Smooth the top.
6. Add glaze
In a small bowl, mix the ketchup, brown sugar, and cider vinegar (if using). Spread half of the glaze over the top of the meatloaf.
7. Bake to perfection
Bake for 45 minutes. Then spread the remaining glaze over the top and continue baking for another 15-20 minutes, until the internal temperature reaches 160°F (71°C) and the glaze is bubbly and caramelized. The total cook time is about 60-65 minutes.
8. Rest and serve
Remove from the oven and let rest for 10 minutes before slicing. This allows the juices to redistribute. Slice and serve with your favorite sides.
Delicious Variations
BBQ Bacon Meatloaf
Add 4 slices of cooked crumbled bacon to the meat mixture and use BBQ sauce in place of ketchup for the glaze.
Turkey Meatloaf
Substitute ground turkey for the beef and pork. Add an extra egg and 2 tablespoons of olive oil to keep it moist.
Italian Herb Meatloaf
Mix in 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/2 cup grated Parmesan. Top with marinara sauce instead of ketchup glaze.
How to Store Original Meatloaf
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer
Wrap the cooled meatloaf tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. You can also freeze it unbaked; thaw overnight in the fridge before baking.
Reheating
Reheat slices in the microwave for 1-2 minutes, or in a 350°F (175°C) oven for 10-15 minutes until warmed through.
Frequently Asked Questions
Q: How do I keep meatloaf from falling apart?
Use binders like eggs and breadcrumbs, and don't overmix. Also, letting it rest after baking helps it hold together.
Q: Can I make meatloaf ahead of time?
Yes, you can assemble it up to 24 hours in advance and keep it covered in the fridge. Add a few extra minutes to the baking time if it goes in cold.
Q: What internal temperature should meatloaf be?
Meatloaf should reach 160°F (71°C) in the center. Use an instant-read thermometer for accuracy.
Q: Why is my meatloaf dry?
Dryness usually comes from lean meat or overbaking. Use an 80/20 beef blend and don't skip the milk-soaked breadcrumbs.
Q: Can I use oatmeal instead of breadcrumbs?
Yes, rolled oats work as a substitute. Use the same amount and let them soak in the milk a bit longer.
I hope this original meatloaf becomes a staple in your home like it is in mine. Give it a try this week and let me know how it turns out! Here's to small steps that add up.
Original Meatloaf
Original Meatloaf is juicy, flavorful, and easy to make with simple ingredients. Perfect for a cozy family dinner any night of the week.
🧂 Ingredients
- 2 pounds (900g) ground beef (80/20)
- 1 pound (450g) ground pork
- 1 cup (60g) fresh breadcrumbs
- 1/2 cup (120ml) whole milk
- 2 large eggs
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup (60g) ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup (120g) ketchup (for glaze)
📋 Instructions
- 1Preheat and prep — Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- 2Soak breadcrumbs — In a small bowl, combine the breadcrumbs and milk. Let sit for 5 minutes until the milk is absorbed. This step ensures a moist meatloaf.
- 3Sauté aromatics — In a small skillet over medium heat, cook the onion and garlic with a little oil until soft and fragrant, about 5 minutes. Let cool slightly. This adds depth of flavor.
- 4Mix meat mixture — In a large bowl, combine the ground beef, ground pork, soaked breadcrumbs, eggs, sautéed onion and garlic, ketchup, Worcestershire sauce, salt, and pepper. Mix gently with your hands until just combined—don't overwork it.
- 5Shape the loaf — Transfer the mixture to the prepared baking sheet and shape into a loaf about 9×5 inches. Smooth the top.
- 6Add glaze — In a small bowl, mix the ketchup, brown sugar, and cider vinegar (if using). Spread half of the glaze over the top of the meatloaf.
- 7Bake to perfection — Bake for 45 minutes. Then spread the remaining glaze over the top and continue baking for another 15-20 minutes, until the internal temperature reaches 160°F (71°C) and the glaze is bubbly and caramelized. The total cook time is about 60-65 minutes.
- 8Rest and serve — Remove from the oven and let rest for 10 minutes before slicing. This allows the juices to redistribute. Slice and serve with your favorite sides.
Maya writes about sustainable living and practical zero-waste swaps for everyday families. She focuses on small, doable changes that fit busy schedules and tight budgets. Her angle is making eco-friendly choices feel less like a chore and more like a win.
