Old Fashioned Meatloaf Recipe

If there’s one dish that never goes out of style, it’s a good old fashioned meatloaf. It’s comforting, hearty, and just the kind of recipe you want to have on hand when life gets busy, and you’re craving something nostalgic. This version is everything you’d expect: tender ground beef, just the right amount of seasoning, and that irresistible sweet-and-savory topping that caramelizes in the oven. What makes this recipe truly shine is its simplicity—no fancy ingredients or complicated steps, just honest, satisfying flavors that remind you of home.

I still remember the first time I made meatloaf for my family. I was fresh out of college and trying to recreate the recipes my mom used to make. I thought, “How hard can it be?” Let’s just say my first attempt resulted in something more like a meat brick than a loaf! Over the years, I’ve fine-tuned the recipe with a few tricks to get the perfect texture and flavor. It’s now one of those meals that my family requests over and over again—and honestly, I don’t mind at all.

this RECIPE

The origin story (or, how meatloaf became a household staple)

Meatloaf has been around for centuries, with its roots tracing back to scrappy, resourceful cooks who wanted to stretch their ingredients. In the United States, meatloaf gained popularity during the Great Depression, when households needed affordable ways to feed their families. Bread crumbs, milk, and eggs were added to ground meat to create a filling dish that made the most of limited resources. Over time, it became a weeknight dinner hero, thanks to its versatility and ability to please even the pickiest eaters. Today, it remains a beloved classic, evolving with endless variations while staying true to its humble beginnings.

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

This meatloaf recipe keeps it simple with pantry staples and fresh ingredients that you probably already have on hand. Here’s why each ingredient matters (and how you can make swaps if needed):

• Ground beef: The star of the dish! Use 90% lean ground beef for the perfect balance of flavor and moisture. Too much fat can make the loaf greasy, while leaner beef may dry it out. If you’re out of ground beef, ground turkey is a great substitute.
• Bread crumbs: These act as a binder, keeping everything together. I like plain bread crumbs for flexibility, but Italian-seasoned ones can add a little extra flavor.
• Milk: It softens the bread crumbs, ensuring your meatloaf stays tender and juicy. If you’re dairy-free, unsweetened almond milk works just as well.
• Onion: Diced yellow onion gives the meatloaf a savory, slightly sweet base. Sautéing the onion beforehand can mellow its sharpness if you prefer.
• Ketchup: This adds a tangy sweetness to both the loaf and the topping.
• Coles Worcestershire sauce: The secret ingredient that adds depth and umami. If you’re out, soy sauce with a splash of vinegar is a good alternative.
• Egg: Essential for binding everything together.
• Spices (parsley, garlic powder, salt, black pepper): These simple seasonings enhance the meatloaf without overpowering it. You can customize the spice blend to your taste—paprika or onion powder would be fun additions!

Kitchen gear: what you need (and what you can totally skip)

Meatloaf doesn’t require any fancy gadgets—just a few basics. Here’s what I recommend:

• Mixing bowls: You’ll need a large bowl for the meat mixture and a smaller one for the topping. Stainless steel or glass bowls work best for easy cleanup.
• Loaf pan: A standard 9×5-inch loaf pan is ideal for shaping and cooking your meatloaf evenly. No loaf pan? No problem! You can shape the meat mixture into a loaf on a baking sheet lined with parchment paper.
• Measuring cups and spoons: For getting all the proportions just right.
• Spatula or spoon: To spread that sweet topping over the loaf.
• A meat thermometer (optional but helpful): Ensures your meatloaf is cooked to a safe internal temperature of 160°F.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Making this old fashioned meatloaf is a breeze once you know the tricks. Here’s how to do it:

1. Preheat your oven: Start by heating your oven to 350°F (175°C). It’s always a good idea to let it fully preheat for even cooking.
2. Mix the meatloaf ingredients: In a large bowl, combine ground beef, bread crumbs, onion, milk, beaten egg, ketchup, Worcestershire sauce, parsley, salt, garlic powder, and black pepper. I recommend mixing with your hands—it’s the best way to get everything evenly incorporated. Just don’t overmix, or the meatloaf can turn out dense.
3. Shape the loaf: Transfer the mixture into your loaf pan and press it down gently to form an even layer. You want it compact but not squished.
4. Make the topping: In a smaller bowl, stir together ketchup and brown sugar until smooth. Spread it evenly over the top of the meatloaf. Trust me, this step is non-negotiable—the topping caramelizes beautifully in the oven.
5. Bake: Place the loaf pan in your preheated oven and bake, uncovered, for about 55 minutes. Use a meat thermometer to check for an internal temperature of 160°F if you’re unsure.
6. Rest and slice: Once the meatloaf is done, let it rest for 8-10 minutes. This helps it stay moist and keeps it from falling apart when sliced.

Easy variations to switch things up

• Make it gluten-free: Swap the bread crumbs for gluten-free breadcrumbs or rolled oats. I’ve tried it both ways, and the texture holds up beautifully.
• Dairy-free alternative: Use unsweetened almond milk or oat milk in place of regular milk.
• Spicy kick: Add 1-2 teaspoons of hot sauce to the meat mixture.
• Seasonal twist: In fall, try adding a pinch of ground cinnamon or nutmeg to the topping for a subtle warm flavor.
• International flair: Add soy sauce, ginger, and scallions for an Asian-inspired twist, or smoked paprika and oregano for a Mediterranean vibe.

How to serve meatloaf like a pro

Presentation is key! Slice the meatloaf into even portions and arrange on a platter. Garnish with freshly chopped parsley for a pop of color. It pairs perfectly with classic sides like creamy mashed potatoes, roasted vegetables, or a crisp green salad. For a comfort-food feast, you can’t go wrong with mac and cheese or buttery dinner rolls.

Beverage pairings

For something simple and refreshing, a tall glass of iced tea with lemon is always a hit. If you want a cozy pairing, try serving the meatloaf with warm apple cider—it’s especially lovely in the cooler months. And if you’re looking for something a little fancier, a sparkling water infused with lime or cucumber feels elegant without being overpowering.

Storing and reheating tips

Got leftovers? Lucky you! Store slices of meatloaf in an airtight container in the refrigerator for up to 3-4 days. For longer storage, wrap portions tightly in plastic wrap and freeze for up to 3 months. To reheat, place slices in the microwave with a damp paper towel to prevent drying out. Alternatively, heat in the oven at 325°F until warmed through.

Adjusting for different serving sizes

If you’re cooking for a crowd, double the recipe and use a larger loaf pan or bake two smaller loaves side by side. For a smaller portion, you can halve the recipe and bake in a mini loaf pan, adjusting the cooking time to about 40 minutes. Just remember to keep an eye on that internal temperature!

Frequently asked questions

1. Can I make this meatloaf ahead of time?
Absolutely! You can prep the meat mixture and shape it in the loaf pan up to a day in advance. Just cover and refrigerate until you’re ready to bake.

2. How do I know when the meatloaf is done?
A meat thermometer is your best friend here! Check for an internal temperature of 160°F. If you don’t have one, look for the juices to run clear when you slice into it.

3. Can I use ground turkey instead of beef?
Yes, ground turkey works great! Just be mindful that it tends to cook a bit faster, so check it around the 50-minute mark.

4. Why did my meatloaf fall apart?
This usually happens if there’s not enough binder (like egg or bread crumbs) or if the loaf wasn’t packed tightly enough. Try to mix the ingredients well but don’t overhandle it.

5. What’s the best way to freeze meatloaf?
Wrap the cooked (and cooled) meatloaf in plastic wrap, then place it in a freezer-safe bag. You can also freeze individual slices for easy reheating.

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