There's something undeniably comforting about a warm, hearty meatloaf fresh from the oven. The juicy texture with a rich, tangy glaze is exactly why this Classic Meatloaf Recipe remains a timeless favorite in so many kitchens—including mine.

A sliced meatloaf with a shiny dark red sauce on top sits on a white oval plate. The meatloaf has a dense, brown interior speckled with bits of herbs and onion. There are four slices with sauce and small green herb pieces on top. A wooden-handled knife lies beside the meatloaf. The plate rests on a white marbled surface with a soft gray and white striped cloth nearby. In the background, there is a white dish with green vegetables, a small wooden bowl with salt and pepper, and two clear glasses of water. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Classic Meatloaf Recipe
Top Tip
How to Serve Classic Meatloaf Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Classic Meatloaf Recipe

Why You'll Love This Recipe

I've made my fair share of meatloafs over the years, and this one always steals the show. It strikes that perfect balance between tender and flavorful, and the glaze on top gives it an irresistible finish. You'll find yourself coming back to this recipe time and time again.

Simple Ingredients: Uses everyday pantry staples that you probably already have on hand.
Perfect Texture: Quick-cooking oats keep it moist without the usual heaviness.
Flavorful Glaze: A blend of ketchup, Worcestershire sauce, and a touch of sugar adds a sweet-savory topping that brings it all together.
Easy to Customize: Feel free to tweak the herbs and seasonings to make it your own.

Ingredients & Why They Work

Every ingredient in this Classic Meatloaf Recipe is chosen to create a lush texture and rich flavor without fuss. These simple, accessible ingredients meld beautifully for reliable, delicious results every time.

Flat lay of fresh raw ground beef shaped loosely into a mound, a small white ceramic bowl filled with finely diced pale yellow onion, a few peeled garlic cloves clustered together, two large whole brown eggs with clean shells, a small white ceramic bowl with bright red smooth ketchup, a small white ceramic bowl holding dark brown Worcestershire sauce, a small white ceramic bowl containing light beige quick-cooking oats, a small white ceramic bowl with creamy white milk, a small bunch of fresh green parsley sprigs, a small white ceramic bowl with mixed Italian dried herbs, a small white ceramic bowl of coarse white kosher salt, a small white ceramic bowl with freshly ground black pepper, a small white ceramic bowl holding golden light brown coconut sugar crystals — all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground beef:I love using 80/20 ground beef for juicy, flavorful meatloaf – the fat keeps it tender while cooking.
Onion: Finely diced adds subtle sweetness and moisture without overpowering the dish.
Garlic: Minced for a punch of warmth and depth.
Eggs: Act as a binder to keep everything together but not heavy.
Ketchup: Adds sweetness and acidity inside and as a glaze topping.
Worcestershire sauce: A flavor powerhouse that gives depth and umami.
Quick-cooking oats: A lean alternative to breadcrumbs that keeps the meatloaf moist.
Milk: Hydrates oats and contributes to tenderness.
Fresh parsley: Brightens flavors and adds a fresh herbal note.
Italian seasoning: A blend of herbs that provides complexity without any one herb dominating.
Kosher salt and black pepper: The basics that elevate every ingredient.
Coconut sugar or brown sugar: Just enough sweetness to balance the tang of ketchup in the glaze.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the reasons I adore this Classic Meatloaf Recipe is how easy it is to put your personal spin on it. I often swap in fresh herbs or throw in finely chopped vegetables to boost nutrition and texture. Don't hesitate to make it truly your own!

Variation: Sometimes, I like adding diced bell peppers or mushrooms for an extra veggie punch—just finely chop them so your loaf stays nice and tender.
Dietary tweak: For a gluten-free version, just make sure your oats are certified gluten-free (they usually are), and you’re good to go!
Cheesy twist: Melting cheddar inside or sprinkling some on top before baking adds a wonderful richness that's hard to beat.

Step-by-Step: How I Make Classic Meatloaf Recipe

A rectangular block of raw ground meat mixed with small pieces of white onion and green herbs is placed in the center of a white rectangular baking dish with a thin black edge. The meat mixture has a rough texture with visible bits of ingredients and soft reddish-pink color, sitting on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix it all gently but thoroughly

Start by preheating your oven to 350°F (175°C). Then, in a large bowl, add the ground beef, diced onion, minced garlic, eggs, ketchup, Worcestershire sauce, oats, milk, parsley, Italian seasoning, salt, and pepper. I use my hands for mixing because it’s easier to feel when everything is evenly combined. Just be careful not to overwork the meat—you want it mixed just enough to hold together without getting dense.

Step 2: Shape the loaf

On a rimmed baking sheet or casserole pan, form the mixture into about a 9x5-inch loaf. Alternatively, if you want cleaner edges, you can press it into a loaf pan. Just keep in mind that a pan might slightly change the cooking time and texture.

Step 3: Glaze for that perfect finishing touch

In a small bowl, stir together ketchup, Worcestershire sauce, and your choice of coconut sugar or brown sugar. Brush this glaze all over the top of the loaf — this step is crucial because it creates that beautifully caramelized, tangy crust that elevates every bite.

Step 4: Bake and rest

Pop the meatloaf in the oven and bake for 50 to 60 minutes, until the internal temperature reaches 160°F (70°C). I always use a meat thermometer to be sure. Once out, let it rest for about 10 minutes—this little patience pays off, making slicing easier and preserving juicy softness.

Top Tip

After making this meatloaf more times than I can count, I've learned a few tricks that make all the difference between a good and a great loaf. These tips will help you avoid the most common pitfalls.

Don’t overmix: Using your hands, gently combine the ingredients to avoid a tough texture—your meatloaf will thank you.
Use a meat thermometer: This ensures your meatloaf is safely cooked but still juicy, preventing the dreaded dry loaf.
Rest before slicing: Letting it sit after baking allows juices to redistribute, making for cleaner slices that hold together nicely.
Glaze generously: Don’t skimp on the ketchup topping—it forms a caramelized crust that balances flavors beautifully.

How to Serve Classic Meatloaf Recipe

Garnishes

I typically keep garnishes simple—just a sprinkle of fresh parsley for color and a touch of brightness. Sometimes I add a few thinly sliced green onions for a little extra flair and crunch. It’s the little details that make this feel special at the table.

Side Dishes

Classic mashed potatoes are my go-to trusted side because their creaminess complements the meatloaf perfectly. Roasted green beans or glazed carrots bring a fresh contrast that rounds out the meal. And don't forget a crisp green salad to lighten things up!

Creative Ways to Present

For special occasions, I sometimes serve this meatloaf sliced and stacked with layers of melted cheese and sautéed mushrooms between each slice—kind of like a savory meatloaf “cake.” It’s unexpected and always gets compliments!

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover slices tightly in plastic wrap or store them in an airtight container in the fridge. Meatloaf stays tasty for up to 3–4 days refrigerated, which is perfect for quick lunches or easy dinners later in the week.

Freezing

This recipe freezes beautifully. I slice the cooled meatloaf first, then place parchment paper between slices and store them in an airtight freezer bag. It’s handy to thaw individual portions in the fridge overnight whenever you want a comforting meal ready fast.

Reheating

I reheat leftovers wrapped in foil in a 325°F oven until warmed through, which helps retain moisture and avoids drying out. You can also microwave it covered for convenience, but I find the oven method keeps that freshly baked texture best.

Frequently Asked Questions:

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken works well but tends to be leaner, so consider adding a bit more moisture like an extra egg or splash of milk to keep the loaf tender.

How do I know when the meatloaf is done?

The best way is to use a meat thermometer—when the internal temperature hits 160°F (70°C), it’s perfectly cooked and safe to eat. Avoid cutting into the loaf too early to keep it juicy.

Can I make this meatloaf gluten-free?

Yes! Using quick-cooking oats that are certified gluten-free will keep the recipe safe for gluten-sensitive eaters without sacrificing texture or flavor.

What’s the best way to get moist meatloaf every time?

The combination of oats soaked in milk and not overmixing the meat mixture are the keys I swear by to keep the meatloaf tender and moist. Also, resting before slicing locks in those juices.

Final Thoughts

This Classic Meatloaf Recipe holds a soft spot in my heart because it’s both nostalgic and reliably delicious. It’s the kind of meal that brings everyone to the table, inviting stories and smiles along with hearty seconds. I hope it becomes a beloved staple in your kitchen, just like it is in mine.