Old Fashioned Meatloaf – Classic Meatloaf Recipe

There’s something about an old-fashioned meat pie that just feels right. Maybe it’s the sweet-sour sauce or the way each slice holds the perfect balance of tenderness and flavor. This classic meat pie recipe is simple, hearty, and full of comfort—a true dinnertime hero. Whether you grew up eating meat pie or you’re looking for an old favorite, this recipe delivers every time. Trust me, once you try it, you’ll find yourself craving its delicious taste again and again.

this RECIPE

A memory of family dinners and second helpings

Growing up, meatloaf was the centerpiece of our family’s weeknight dinners. I still remember watching my mom mix the ingredients by hand, carefully shaping the meatloaf in the pan with precision. The smell that would fill the house as it baked was almost unbearable in the best way—savory, slightly sweet, and oh-so-inviting. My siblings and I would practically hover around the oven, sneaking glances to see if it was ready yet. And when it finally hit the table? Let’s just say there were rarely leftovers. Every time I make this classic recipe, I’m transported back to those bustling, joy-filled evenings.

A quick look at meatloaf’s history

Did you know meatloaf has been a part of American culinary history since the late 19th century? Its roots can actually be traced back to European pâtés and terrines, but the version we know and love became popular during the Great Depression. The use of breadcrumbs, eggs, and other fillers stretched the meat and made it an economical option for families. Over the decades, it evolved into a staple of American comfort food, often topped with a ketchup-based glaze that has since become iconic. Today, it’s less about stretching ingredients and more about creating a flavorful, nostalgic dish that brings people together.

Let’s talk ingredients: what makes this meatloaf shine

Ground beef

The star of the show! For the best results, use 80/20 ground beef—it has just the right amount of fat to keep the meatloaf moist without being greasy. If you can’t find 80/20, 85/15 will work too, but avoid leaner options as they can lead to a dry loaf.

Breadcrumbs

Breadcrumbs are the binding agent that holds everything together. If you’re out of breadcrumbs, you can substitute with crushed crackers or even oats for a slightly heartier texture. Whole wheat breadcrumbs are another great option if you’re aiming for a bit of extra fiber.

Grated onion

Grating the onion instead of dicing it ensures it incorporates seamlessly into the mixture, adding moisture and a subtle sweetness. If you’re not a fan of onion, finely minced shallots work as a milder substitute.

Beef broth

This is the secret to a meatloaf that stays tender and flavorful. The broth adds a touch of richness and keeps the meat from drying out. If you don’t have beef broth, chicken broth or even water in a pinch will do, though the flavor won’t be as robust.

Tomato paste and Coles Worcestershire sauce

These two pack a punch of umami goodness. Tomato paste adds depth, while Worcestershire sauce brings a savory tang that ties the flavors together. Don’t skip these!

Ketchup, brown sugar, and Worcestershire (for the sauce)

This glaze is what sets this recipe apart. Sweet, tangy, and just a little sticky, it caramelizes beautifully in the oven, creating that signature meatloaf topping. If you’re out of brown sugar, maple syrup or honey can work as a replacement.

Kitchen gear: what you need (and don’t need)

You don’t need a fancy setup for this recipe, which is one of the reasons it’s such a gem. Here’s what will come in handy:

• Bread pan: A standard 9×5-inch loaf pan is perfect for shaping the meatloaf and keeping it uniform. No bread pan? No problem—just shape the loaf by hand and bake it on a rimmed baking sheet instead.
• Mixing bowls: One for the meat mixture and another for the glaze. Simple, right?
• Meat thermometer: If you don’t already own one, this little tool is a game-changer. It helps you ensure the meatloaf reaches an internal temp of 160°F, taking all the guesswork out of cooking.
• Grater: For the onion! Grating might feel like an extra step, but it’s totally worth it for that melt-in-your-mouth texture.

Step-by-step: my foolproof method for classic meatloaf

1. Preheat the oven

Start by preheating your oven to 350°F. This temperature is the sweet spot for cooking the meatloaf evenly without drying it out.

2. Mix the glaze

Combine ketchup, brown sugar, and Worcestershire sauce in a small bowl. Set it aside—you’ll use it to coat the meatloaf later. I always make extra because my family loves to drizzle it on the slices at the table.

3. Combine the meat mixture

In a large bowl, crumble the ground beef and sprinkle the breadcrumbs and grated onion over the top. In a separate bowl, whisk together the broth, egg, tomato paste, Worcestershire sauce, salt, garlic powder, sage, and black pepper. Pour the wet ingredients into the bowl with the beef and mix everything together with your hands until just combined. Pro tip: don’t overmix, or you risk a dense, tough meatloaf.

4. Shape and add sauce

Spoon a few tablespoons of the glaze into the bottom of your bread pan before adding the meat mixture. Press the meatloaf into the pan gently, shaping it as you go. Top with the remaining glaze, spreading it evenly across the surface.

5. Bake to perfection

Place the meatloaf in the oven and bake for about 1 hour, checking for doneness at the 45-minute mark. You’re looking for an internal temperature of 160°F. Once it’s cooked, let it rest for at least 5 minutes before slicing—this step helps keep the juices locked in.

Variations to try: let’s get creative

• Gluten-free option: Use gluten-free breadcrumbs or rolled oats instead.
• Dairy-free: Most versions are naturally dairy-free, but double-check your breadcrumbs just to be safe.
• Veggie-packed: Add finely grated carrots, zucchini, or mushrooms to the mixture for extra moisture and nutrients.
• Spicy kick: Mix some hot sauce or a pinch of cayenne into the glaze for a bit of heat.
• Seasonal twist: Add fresh herbs like parsley or thyme to brighten the flavors.

How to serve: dinner ideas that shine

I love pairing this meatloaf with creamy mashed potatoes and steamed green beans for the ultimate comfort-food combo. For a fresh touch, a simple side salad with a tangy vinaigrette balances the richness beautifully. And if you’re entertaining, garnish the meatloaf slices with fresh parsley for a pop of color—it’s a small detail that makes it feel extra special.

Drink pairings: what works best?

You can’t go wrong with iced tea or a sparkling water infused with citrus. If you’re a fan of soda, a classic cola complements the sweet glaze nicely. For something more adventurous, try a ginger ale—it’s bold and spicy, just like this dish deserves.

Storage and reheating: tips for leftovers

Got leftovers? Lucky you! Store slices in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave for 1-2 minutes or warm them in a 300°F oven covered with foil. For freezer storage, wrap the meatloaf tightly in plastic wrap, then foil, and freeze for up to 3 months. Let it thaw in the fridge overnight before reheating.

Scaling up or down: easy adjustments

If you’re feeding a crowd, double the recipe and bake in a larger pan or shape two loaves. Just keep an eye on the internal temperature, as cooking time may vary. For smaller servings, halve the ingredients and use a mini loaf pan or shape a smaller loaf by hand. Either way, the flavors stay spot-on.

FAQs about classic meatloaf

1. Can I make this meatloaf ahead of time?
Absolutely! You can prepare the meat mixture and glaze a day ahead. Store them separately in the fridge, then assemble and bake when you’re ready.

2. What’s the secret to a moist meatloaf?
The beef broth and grated onion do wonders for moisture. Also, be careful not to overmix the ingredients.

3. Can I freeze this meatloaf?
Yes! Cooked meatloaf freezes beautifully. Slice it before freezing so you can reheat individual portions.

4. Can I use ground turkey instead of beef?
Sure! Just keep in mind that turkey is leaner, so it may need a bit of extra moisture. Add a splash of olive oil or an extra egg.

5. Why does my meatloaf fall apart?
This usually happens if there’s not enough binder (like breadcrumbs or egg) or if it’s overbaked. Stick to the recipe, and you’ll be golden!

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