It’s easy to prepare the greatest meatloaf with common, everyday foods.

We blend ground beef with onions, herbs, and savory flavors, and then we put the best glaze on top, which is more than just ketchup. For a warm and comfortable dinner that everyone will appreciate, serve it with creamy mashed potatoes and roasted vegetables.

Picture: Gayle McLeod

About This Classic Meatloaf

This classic meatloaf usually hits the spot when I want something hearty and warm that isn’t meatballs, chili, or Shepherd’s pie. It’s juicy, full, and hearty, just as my mom used to prepare it. This is why I always go back to this recipe:

The texture is great: it’s strong enough to keep its shape but soft and juicy at the same time. A lot of meatloaf recipes make the meatloaf too thick and heavy, but this one does not.
And that’s because of the herbs and Worcestershire sauce that make it taste better than you think! Worcestershire sauce not only makes the meat taste better, but it also adds a layered umami flavor that ketchup doesn’t have by itself. It’s also included to the glaze for this reason!
It doesn’t have any gluten in it: Some people put breadcrumbs in their meatloaf, but I like quick-cooking oats more. They feel the same, keep the meatloaf moist, are always in the cupboard, and don’t have any gluten in them. Everyone wins!
This is a cheap dinner idea: People started making meatloaf to “stretch” a package of ground beef. You might serve more people if you blended it with vegetables and herbs. And here’s some good news: you can make different dinners out of leftovers all week long. I’ve got some suggestions below.

Ingredients and Key Notes

Ground Beef: I use 85% ground beef in this recipe to make it juicy and moist, but you may use any lean ground beef you like. For the greatest texture, I also like to use fresh ground meat from the butcher. Packaged ground beef tends to be more compacted, which can cause you to overwork the mixing of the meat (and you don’t want to do that).

Quick-Cooking Oats: Although you can use breadcrumbs, quick-cooking oats are a great gluten-free option. Rolled oats work as well, though they’ll have a more noticeable texture. Just don’t try steel cut oats as they don’t cook properly and will be too hard to chomp down on. And just remember that you can use any leftover oats to make oatmeal in the mornings!

You will also need onion, garlic, eggs, milk (dairy or dairy-free), ketchup, Worcestershire sauce, fresh parsley, Italian seasoning, salt, and black pepper. These items add tons of flavor and oomph to the recipe.

Meatloaf glaze: A simple mix of ketchup, Worcestershire sauce, and granulated sugar are all you need for this ultra-flavorful glaze. It tastes a little bit salty and a little bit sweet. Brown sugar is also a common choice, but I’m using coconut sugar.

Printable Ingredients List

Ground Beef
Quick-Cooking Oats
onion
garlic
eggs
milk (dairy or dairy-free)
ketchup
Worcestershire sauce
fresh parsley
Italian seasoning
salt
black pepper
granulated sugar (or coconut sugar)

Tools & Preparation

Let’s talk about the tools you’ll need to cook before we get started. You will need either a baking sheet with a rim or a 9×5-inch loaf pan. While a traditional meatloaf is often made in a loaf pan, I prefer to free-form the meatloaf in a casserole dish. That means the glaze can cover greater space! And that means that every bite will taste better.

Step-by-Step Cooking Instructions

Combine ingredients. Set the oven to 350°F (175°C) and let it heat up. Put the ground beef, onion, garlic, eggs, ketchup, Worcestershire sauce, oats, milk, parsley, Italian seasoning, salt, and pepper in a big bowl. Mix the ingredients together with your hands, but don’t mix them too much or you’ll end up with a really dense loaf.
Form the loaf. If using a casserole pan or rimmed baking sheet, form the mixture into an approximate 9×5-inch loaf. Alternatively, you can add the mixture to a loaf pan.
Coat with the glaze. In a small bowl, stir together the ketchup, Worcestershire sauce, and sugar. Brush it all over the top and sides of the meatloaf.
Cook. Put the meatloaf in the oven and cook it for 50 to 60 minutes, or until the inside reaches 160°F (70°C).
Slice and serve. Remove the meatloaf from the oven and let it rest for 10 minutes. Then, slice it up and serve it with mashed potatoes and your favorite veggies such as broccoli (or broccolini!). Important: If you don’t let the meatloaf cool down for long enough after baking it, it can come apart when you try to cut it.

Additional Cooking Notes

Cook. Put the meatloaf in the oven and cook it for 50 to 60 minutes, or until the inside reaches 160°F (70°C).
Slice and serve. Remove the meatloaf from the oven and let it rest for 10 minutes. After that, cut it up and serve it with mashed potatoes and your favorite vegetables, like broccoli (or broccolini!). Note: If the meatloaf does not rest long enough after it’s baked, it can fall apart when you try to slice it.

FAQs

Can I halve the recipe with one pound of ground beef?

If you’re using one pound of ground beef, halve the rest of the ingredients without any other adjustments, and it should work just fine. But I recommend checking the internal temperature much sooner to see if it’s properly cooked.

Can I use other types of ground meat?

Yes, you can! Ground pork is another delicious option, especially when you use half pork and half beef. If you use ground turkey, just know that it will taste less strong, but it will still be good.

Why is my meatloaf taking longer to cook?

Every oven heats up differently, so the next time you cook this, turn increase the heat. And don’t forget to use a thermometer that reads right away to make sure you don’t overcook it.

Serving Suggestions and Leftover Ideas

I also like mashed sweet potatoes and cauliflower (for a lighter option), as well as sautéed spinach, coleslaw, and creamed corn.

Put meatloaf in a wrap or sandwich: A piece of meatloaf is the perfect “patty” for a sandwich, whether you use bread or lettuce leaves.
Crumble into a stir fry: If I’m stir-frying vegetables and want to add ground beef, crumbled meatloaf is so easy! Just break it up with your hands (or spatula) and incorporate it into any stir-fry.
Produce a bolognese sauce: Crumble the meatloaf into finer bits to produce a quick and easy bolognese sauce, similar in my zucchini noodle bolognese.

Storage Tips

To store in the fridge: Any leftovers will stay good for 3 to 4 days.
How to freeze: Let the meatloaf cool fully before wrapping individual slices with plastic wrap or foil and storing it in a freezer-safe bag. They’ll stay good for up to 3 months in the freezer.
Make-ahead tip: You could also prep the meatloaf raw, wrap it with plastic wrap, and keep it in the fridge the night before. Then bake it fresh the next day.

Nutrition

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I hope you love this meatloaf dish that comes from the heart of my childhood (thanks mom!). Please leave a comment below to let us know how it came out if you make it. Your evaluation will be helpful to other people in the community.

A Traditional Recipe for Meatloaf

Ground Beef
onion
garlic
eggs
milk (dairy or dairy-free)
ketchup
Worcestershire sauce
oats
fresh parsley
Italian seasoning
salt
pepper

Meatloaf Glaze

ketchup
Worcestershire sauce
sugar

Recipe Instructions

Combine ingredients. Preheat oven to 350°F (175°C). Put the ground beef, onion, garlic, eggs, ketchup, Worcestershire sauce, oats, milk, parsley, Italian seasoning, salt, and pepper in a big bowl. Mix the ingredients together with your hands until they are well mixed, but don’t mix them too much.
Make a loaf. Put the mixture on a baking sheet with a rim or a casserole pan and shape it into a loaf that is about 9×5 inches. Alternatively, you can add the mixture to a loaf pan.
Put the glaze on. In a small bowl, whisk together the ketchup, Worcestershire sauce, and sugar. Brush it all over the top of the meatloaf.
Cook. Place the meatloaf in the oven and cook for 50 to 60 minutes, or until the internal temperature has reached 160°F (70°C).
Slice and serve. Remove the meatloaf from the oven and let it rest for 10 minutes. Then, slice it up and serve!