The Best Classic Meatloaf

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In my house, when I announce that we are having Meatloaf for dinner, I am met with a hearty round of “YES!” and “YUM!!!”

How to make the Best Meatloaf that your whole family will love! A delicious homemade, classic meatloaf recipe from A Good Life Farm.

Homemade meatloaf is one of those dishes that often gets mixed reviews. People seem to either love it or hate it. But might I suggest, that if you hate it because the meatloaf that you have had is dry and flavorless – give this one a try.

Not only is this meatloaf filled with wonderful flavor, but below you will also find tips for keeping your meatloaf tender and juicy. When I say my family cheers for this dish, I am not exaggerating.

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How I Make this Recipe:

How to Make Moist Meatloaf

One of the biggest complaints I have seen, is that meatloaf is dry.

First of all, when you are mixing together your ingredients, do not over-mix. Over-mixing any kind of ground meat mixture, whether meatloaf or meatballs, will cause your meatloaf to become tough and dry. You want your ingredients to be just mixed.

Second, if you bake it until it is no longer pink, you are actually overcooking your meatloaf. There is an enzyme in onions that causes meat to stay pink, even when it is fully cooked. After it is exposed to the air, it will gradually become more brown.

Cooking your onions first reduces this effect a little, as well as provides more flavor to the meatloaf. But use a thermometer to check if your meatloaf is done. Trust your meat thermometer! Meatloaf is done when it reaches 160 degrees, but should be no more than 170.

Following these tips, your meatloaf will be tender, juicy and full of flavor!

How to make the Best Meatloaf that your whole family will love! A delicious homemade, classic meatloaf recipe from A Good Life Farm.

After the meatloaf is done, allow it to rest for about 10 minutes before slicing.

How to make the Best Meatloaf that your whole family will love! A delicious homemade, classic meatloaf recipe from A Good Life Farm.

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Can I Make this with other Meats?

Yes! I have made this with all ground beef, half turkey/half beef, half beef/half bison, half beef/half caribou and even all ground moose meat.

You decide.

Enjoy your meatloaf with some Zucchini Corn Fritters

Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!

Classic Meatloaf

Constance Smith – A Good Life Farm
In my house, when I announce “Meatloaf for dinner!” I am met with a hearty round of “YES!” and “YUM!!!”
4.58 from 166 votes
Prep Time 10 mins
Cook Time 5 mins
Baking Time 1 hr
Total Time 1 hr 15 mins
Course Entrées – Main Dishes
Cuisine American
Servings 6
Calories 438 kcal

Ingredients
  

  • 1 onion, diced
  • 2 Tb butter
  • 2 lbs ground beef, or half beef/turkey, beef/pork
  • 1 c fresh, not dry bread crumbs
  • 3/4 c grated Parmesan cheese
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp fresh ground pepper
  • 2 eggs
  • 1/2 c milk
  • 2 Tb Worcestershire sauce

For the topping

  • 1/3 c ketchup
  • 1/4 c brown sugar
  • 1 Tb Worcestershire sauce

Instructions
 

  • Begin pre-heating oven to 350 degrees.
  • In a skillet, sauté the diced onion in the butter until tender and beginning to get golden in color.
  • Put the ground beef, bread crumbs, Parmesan cheese, oregano, garlic powder, salt & pepper and the sauteed onions in a large bowl.
  • In a small bowl, whisk together the eggs, milk and Worcestershire Sauce.
  • Pour the liquid into the larger bowl, and combine it all together, mixing with your hands (they’re your best kitchen tool.)
  • Scoop the mixture out onto an edged baking sheet, lined with parchment paper or a silpat.
  • Shape the meat into a loaf that is about 5 inches wide, and 2 inches thick.
  • In a small bowl, whisk together the topping ingredients.
  • Spread the mixture over the top of the loaf.
  • Bake for about 1 hour, or until the center reads no more than 170 degrees on a meat thermometer. 160 degrees should be your target temperature.
  • Allow it to rest 10 minutes before slicing.
  • Enjoy!

Video

Nutrition

Serving: 1cSodium: 610mgSugar: 9gCholesterol: 164mgCalories: 438kcalTrans Fat: 1gPolyunsaturated Fat: 12gSaturated Fat: 11gFat: 26gProtein: 36gCarbohydrates: 13g

Nutritional information is auto-generated and the accuracy is not guaranteed.

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35 thoughts on “The Best Classic Meatloaf”

  1. Is there a reason it calls for fresh brumb crumbs over dried/store bought? I’ve never used fresh bread crumbs so am unsure what the benefit is.

    Reply
  2. I have never had success with meatloaf; it never holds together and ends up a crumbly mess. But, this was so good! I made it for my son & daughter-in-law when we went to meet our new grandson and everyone loved it! I followed the directions to a tee and it held together and was so flavorful and moist. Thank you! This will be on my menu rotation!

    Reply
  3. I’m going to make this recipe but often put bell peppers, chopped fine. I wonder if I put this in with my onions and sautee them as well. I top meatloaf with thin slices of bell pepper.
    What do you think Constance

    Reply
  4. Hi Constance,
    This is, almost exactly how I’ve made my meatloaf for years. Love it! I never added oregano nor the worcestershire to the catsup and brown sugar. I will try both next time I make it. A little extra spice will be great~!~ Thank you.

    Reply
  5. This recipes looks so yummy I’m making it tonight. One question, do you bake covered or uncovered?
    Thank you for sharing!!!

    Reply
  6. Can you fix the print function on the recipe so that the banner doesn’t write over the ingredients.
    (Do not sell my personal information ) prints right over the amounts for the ingredients so useless.

    Reply
  7. Wow I never thought of adding milk although Julia Child added milk to her hamburgers. Next time I will try it with the milk I made one today, I added barbecue sauce.

    Reply

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