Classic Meatloa

This classic meatloaf is tender, savoury, and perfectly seasoned, finished with a glossy tomato glaze that caramelises beautifully during baking. It is a dependable, comforting recipe that delivers consistent results and pairs well with mashed potatoes, vegetables, or simple salads.

Why You’ll Love This Recipe

This meatloaf offers a balanced blend of ground meat, aromatic seasonings, and breadcrumbs for a moist and cohesive texture. The tomato glaze adds a sweet, tangy element that enhances the savouriness of the loaf. It slices neatly, reheats well, and is ideal for weeknight dinners or meal preparation. Its straightforward method ensures success for cooks of all skill levels.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

ground beef
breadcrumbs
egg
onion
garlic
milk
salt
pepper
Worcestershire sauce
paprika
parsley

For the glaze:
ketchup
brown sugar
vinegar (apple cider or white)

Directions

1. Preheat the oven to 180°C (350°F).

2. In a large bowl, combine ground beef, breadcrumbs, egg, finely chopped onion, minced garlic, milk, Worcestershire sauce, paprika, salt, pepper, and parsley.

3. Mix gently until combined, avoiding overworking the meat.

4. Shape the mixture into a loaf and place it in a baking dish or loaf pan.

5. In a small bowl, whisk together ketchup, brown sugar, and vinegar.

6. Spread half of the glaze over the meatloaf.

7. Bake for 45 minutes, then brush with the remaining glaze.

8. Continue baking for 15–20 minutes, or until the internal temperature reaches 70°C (160°F).

9. Let rest for 10 minutes before slicing.

Servings and Timing

Serves 6–8 people.
Preparation time: 15 minutes
Cooking time: 60–65 minutes
Total time: approximately 1 hour 20 minutes

Variations

– Use a mixture of beef and pork for deeper flavour.
– Add grated carrots or zucchini for moisture and nutrition.
– Substitute barbecue sauce for the glaze.
– Incorporate cheddar cheese into the meat mixture.
– Add crushed crackers instead of breadcrumbs for a different texture.

Storage/Reheating

Store leftover meatloaf in an airtight container in the refrigerator for up to four days.
Reheat slices in the oven at 160°C (325°F) until warmed through.
Meatloaf freezes well; wrap tightly and freeze for up to three months.
Thaw in the refrigerator before reheating to preserve texture.

FAQs

Why is my meatloaf dry?

Overbaking or using very lean meat can lead to dryness. Choose meat with moderate fat content for best results.

Can I make the meatloaf ahead of time?

Yes. Assemble up to 24 hours in advance and bake when ready.

Can I use oats instead of breadcrumbs?

Yes, rolled oats work well and provide a hearty texture.

Should I cover the meatloaf while baking?

It is not necessary unless the glaze begins to brown too quickly.

How do I prevent the meatloaf from crumbling?

Proper binding with egg and breadcrumbs, plus gentle mixing, ensures clean slices.

Can I add vegetables?

Yes. Finely chopped carrots, celery, or bell peppers integrate well.

Can I use ground turkey instead?

Yes, though the texture will be lighter. Add extra moisture such as milk or grated vegetables.

Why is the centre undercooked?

A thick loaf requires longer baking. Ensure it reaches 70°C (160°F) internally.

Can I double this recipe?

Yes. Increase the baking time and use a larger pan.

What sides complement meatloaf best?

Mashed potatoes, steamed vegetables, roasted potatoes, or fresh salads pair well.

Conclusion

This classic meatloaf provides comforting, reliable results with its tender texture, savoury flavour, and signature glaze. Its simplicity and versatility make it suitable for family meals, gatherings, or weekly meal planning. With minimal effort, it delivers a timeless dish that remains a favourite across generations.

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