Comforting, moist, and packed with flavor—this classic meatloaf uses simple ingredients and foolproof steps for a hearty family dinner everyone will love.
Why this recipe works
- Beef + pork blend stays tender and flavorful.
- Panko + eggs bind without heaviness, keeping slices moist.
- Sweet‑tangy ketchup glaze caramelizes for a signature finish.
Ingredients
Meat mixture
- 1 lb ground beef (80/20)
- 1/2 lb ground pork
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup finely chopped red bell pepper (optional)
Binder
- 3/4 cup panko breadcrumbs
- 2 large eggs, beaten
- 1/3 cup whole milk
- 2 tbsp Worcestershire sauce
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp dried thyme or Italian seasoning
Glaze
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1 tsp apple cider vinegar
Step‑by‑step
Prep ingredients
Heat oven to 350°F (175°C). Lightly grease a loaf pan or line with parchment. Dice onion and pepper evenly; whisk eggs with milk; measure seasonings and panko.
Mix the meat
Combine beef, pork, onion, garlic, and bell pepper in a large bowl. Add panko, eggs, milk, Worcestershire, salt, pepper, and herbs; mix gently by hand until just combined.
Shape the loaf
Transfer to a loaf pan or form a free‑form loaf on a foil‑lined sheet. Shape to about 9×5 inches with slightly tapered ends; smooth the top for even glazing.
Make the glaze
Whisk ketchup, brown sugar, Dijon, and vinegar until smooth. Reserve half for finishing; brush the rest over the loaf before baking.
Bake properly
Bake on the center rack for 45 minutes. Brush with remaining glaze and bake 15 minutes more, or until the center reaches 160°F on an instant‑read thermometer.
Test doneness
At 160°F, proteins are set and the loaf stays moist. Without a thermometer, the top should spring back lightly and juices run clear.
Rest and slice
Rest 10 minutes. Loosen edges, transfer to a board, and slice into 8 pieces with a serrated knife.
Flavor variations
- Stir in 1/4 cup grated Parmesan or shredded cheddar.
- Add chopped fresh parsley or basil for brightness.
- Tex‑Mex: 1/2 cup corn + 1 tsp chili powder; glaze with honey‑mixed salsa.
Make ahead & freeze
Assemble raw in a freezer‑safe pan, wrap tightly, and freeze up to 3 months; thaw overnight before baking. For leftovers, freeze sliced pieces between parchment; reheat at 350°F for about 10 minutes.
Serve with
Classic mashed potatoes and steamed green beans, or creamy polenta with roasted root vegetables. Spoon extra glaze or pan drippings over slices.
Calories per serving
About 230 kcal per slice (1 medium slice); reference values for “classic meatloaf” and beef meatloaf slices cluster around ~220–230 kcal per slice.
Quick FAQ
All beef? Yes, but pork adds fat and flavor; if all beef, use 80/20.
Why panko? Light, airy crumbs retain moisture without turning dense.
Skip the glaze? Possible, but the ketchup glaze brings the classic sweet‑tangy balance.
Hard crust? Tent with foil early, then uncover for final glazing and browning.
Best pan? Loaf pan for classic shape; free‑form on a sheet for more crispy edges.
Healthy? Lean meats and added vegetables help; serve with plenty of veg for balance.
