I love how approachable and nostalgic this meatloaf recipe is. It doesn’t require anything fancy, but the end result tastes like something much more special. The texture is moist and tender, and the flavor is rich and comforting. It’s a reliable meal that I can serve during the week or even for casual gatherings. And the sweet-and-tangy ketchup topping? That’s the part I always look forward to.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
lean ground beef (or beef/pork blend)
diced onion
bread crumbs or panko crumbs
milk, broth, or water
eggs
tomato paste
garlic powder
onion powder
salt
ground black pepper
For the Topping:
ketchup
white vinegar
Directions
I start by preheating the oven to 350°F and lining a baking sheet with aluminum foil.
In a large bowl, I combine the ground beef, onion, bread crumbs, milk, eggs, garlic powder, onion powder, salt, pepper, and tomato paste. I make sure to mix it all together thoroughly.
Then I shape the mixture into a loaf by hand or use a greased loaf pan to mold it before flipping it onto the baking sheet.
I bake the meatloaf uncovered for 40 minutes. While it bakes, I mix the ketchup and white vinegar for the topping.
After 40 minutes, I spread the ketchup mixture over the meatloaf and return it to the oven for another 10 minutes, until it’s fully cooked inside.
Once it’s out of the oven, I let the meatloaf rest for 10 minutes to let the juices settle before slicing and serving.
Servings and timing
This recipe makes 8 servings. The total time required is about 1 hour and 2 minutes, with 12 minutes for prep and 50 minutes for cooking.
Variations
I sometimes switch the beef with a beef/pork mix for a slightly richer flavor.
For a healthier twist, I’ve used ground turkey and it still tastes great.
I’ve tried adding shredded carrots or zucchini into the mix for extra veggies.
Occasionally, I’ll swap the ketchup topping with BBQ sauce or a brown sugar glaze for a different flavor profile.
If I want extra crunch, I top the loaf with crushed fried onions during the last few minutes of baking.
Storage/Reheating
Once cooled, I store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I usually warm slices in the microwave or oven at 300°F until heated through. If I’m freezing it, I wrap it tightly in plastic wrap and foil—either whole or sliced—and store it for up to 3 months. I thaw it overnight in the fridge before reheating.
FAQs
How do I know when the meatloaf is fully cooked?
I check for an internal temperature of 160°F using a meat thermometer. That’s the safest way to ensure it’s cooked through.
Can I make this recipe ahead of time?
Yes, I’ve prepared the meatloaf mixture the night before, shaped it, and stored it in the fridge. I just bake it fresh the next day.
What can I use instead of bread crumbs?
I’ve used crushed crackers, oats, or even cooked rice in a pinch. All of them work well to bind the meat together.
Why does my meatloaf fall apart?
It might be due to not enough binding agents like eggs or crumbs. I always make sure to mix everything well and let it rest before slicing.
Can I bake this in a loaf pan?
Yes, and I’ve done it that way too. I just make sure to drain any excess fat and keep an eye on cooking time, as it may vary slightly.
Conclusion
This classic meatloaf is one of those dependable, feel-good recipes I always turn to when I want something hearty and satisfying. It’s easy to prepare, uses simple ingredients, and never fails to please. Whether it’s for a cozy weeknight dinner or a family gathering, I know this meatloaf will always hit the spot.
