Reader FavoriteClassic Meatloaf
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
A tender, juicy meatloaf with a sweet-tangy glaze, baked until golden. This old-fashioned comfort-food classic is easy to make and even better as leftovers in a sandwich.
By Mia HartwellUpdated October 2, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Tender, juicy meatloaf with a sticky glaze
- Old-fashioned comfort food that feeds six
- Budget-friendly and freezer-friendly
- Even better as a next-day sandwich
Classic Meatloaf
1 hr 15 min totalServes 6
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 380kcal
- Protein
- 28g
- Carbs
- 18g
- Fat
- 22g
- Fiber
- 1g
- Sugar
- 10g
Step-by-Step Instructions
- 1
Preheat the oven to 375°F (190°C) and line a baking sheet with foil (or use a loaf pan).
- 2
Gently combine the beef, breadcrumbs, eggs, onion, garlic, milk, Worcestershire, salt, and pepper. Don't overmix.
- 3
Shape into a loaf on the baking sheet (or press into the pan).
- 4
Whisk the glaze ingredients and brush half over the loaf.
- 5
Bake 45 minutes, then brush with the remaining glaze and bake 10-15 minutes more until it reaches 160°F (71°C).
- 6
Rest 10 minutes before slicing so the juices settle.
Pro Tips for the Best Results
- Mix gently and just until combined — overmixing makes a dense, tough meatloaf.
- Milk-soaked breadcrumbs (a panade) keep the meatloaf moist and tender.
- Glaze in two stages so it builds up sticky and caramelized.
- Ground beef must reach 160°F (71°C); a thermometer takes out the guesswork.
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How to Cook Classic Meatloaf
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Make a moist mixture
Soak the breadcrumbs in milk to form a panade, which keeps the meatloaf tender and juicy. Combine everything gently — overmixing develops the proteins and gives you a dense, rubbery loaf instead of a soft one.
Shape and glaze in stages
Shape the loaf and brush on half the sweet-tangy glaze before baking, then add the rest partway through. Glazing in two stages lets it build into a sticky, caramelized topping rather than burning.
Bake to temperature and rest
Bake until the center reaches a safe 160°F (71°C), then rest for 10 minutes. The rest lets the juices redistribute so the slices hold together and stay moist rather than crumbling apart.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat slices in the oven or microwave. Freeze cooked or raw meatloaf for up to 3 months.
Serving Suggestions
This classic meatloaf pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Why is my meatloaf falling apart?+
It usually needs the egg and breadcrumb binder, and a rest before slicing. Don't skip either, and let it set 10 minutes.
Can I make it in a loaf pan?+
Yes, though a free-form loaf on a sheet pan gets more glaze surface and browning. A pan keeps it moister.
Can I freeze it?+
Yes — freeze cooked slices or the raw shaped loaf for up to 3 months.
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