Old Fashioned Meatloaf

The ultimate comfort food that never goes out of style. This old fashioned meatloaf delivers tender, juicy slices with a perfectly caramelized glaze that brings back memories of Sunday dinners and family gatherings.

Recipe Details

Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hour 15 mins
Servings: 6-8
Difficulty: Easy

Ingredients

For the Meatloaf:

• 2 lbs ground beef (80/20 blend)
• 1 cup fresh breadcrumbs
• 1/2 cup whole milk
• 1 large egg, beaten
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 2 tablespoons fresh parsley, chopped

For the Glaze:

• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon yellow mustard

Instructions

1. Preheat and prepare. Heat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy removal.
2. Create breadcrumb mixture. In a small bowl, combine breadcrumbs with milk. Let stand 5 minutes until mixture absorbs liquid and becomes paste-like.
3. Sauté aromatics. Heat a small skillet over medium heat. Cook diced onion until softened and translucent, about 4 minutes. Add garlic and cook 1 minute more. Remove from heat and cool slightly.
4. Mix meatloaf base. In a large mixing bowl, gently combine ground beef, soaked breadcrumbs, beaten egg, cooled onion mixture, Worcestershire sauce, salt, pepper, thyme, and parsley. Mix with hands just until ingredients are evenly distributed – avoid overmixing.
5. Shape and transfer. Form mixture into a loaf shape and place in prepared pan. Press gently to eliminate air pockets but don’t pack tightly.
6. Prepare glaze. Whisk together ketchup, brown sugar, vinegar, and mustard in a small bowl until smooth.
7. Initial bake. Bake meatloaf for 45 minutes. Remove from oven and brush half the glaze over the top.
8. Finish cooking. Return to oven and bake 15 minutes more, or until internal temperature reaches 160°F. The top should be caramelized and slightly firm to touch.
9. Rest and slice. Let stand 10 minutes before lifting out using parchment overhang. Slice into 3/4-inch thick pieces and serve with remaining glaze.

Tips for Success

Don’t overmix the meat. Handle the mixture gently to keep your old fashioned meatloaf tender. Overworking develops tough proteins that create a dense, chewy texture.

Check temperature accurately. Insert thermometer into the thickest part of the loaf. If it hasn’t reached 160°F after the recommended time, continue baking in 5-minute intervals.

Free-form option. Shape the meatloaf on a parchment-lined baking sheet instead of using a loaf pan. This method allows fat to drain away and creates more caramelized surface area.

Recipe Variations

Italian-style twist. Replace thyme with Italian seasoning and add 1/2 cup grated Parmesan cheese to the meat mixture. Top with marinara sauce instead of ketchup glaze.

Bacon-wrapped version. Wrap the shaped loaf with 6-8 strips of bacon before baking. The bacon will render and baste the meatloaf while creating a crispy exterior.

Vegetable boost. Add 1/2 cup each finely diced carrots and celery to the onion mixture. Sauté until tender before mixing into the meat.

Storage Instructions

Store leftover old fashioned meatloaf wrapped in the refrigerator for up to 4 days. The flavors actually improve overnight as the seasonings meld together.

For reheating, slice and warm in a 325°F oven for 10-12 minutes, or microwave individual slices on 50% power for 1-2 minutes. Add a splash of beef broth to prevent drying out.

This meatloaf freezes beautifully for up to 3 months. Wrap the cooled, whole loaf tightly in plastic wrap, then aluminum foil. Thaw completely in the refrigerator before reheating.

Make-Ahead Instructions

Day before serving. Mix and shape the meatloaf, then cover tightly and refrigerate overnight. This actually improves the texture as the breadcrumbs fully hydrate.

Freezer prep. Shape the raw meatloaf and freeze in the pan. Once solid, wrap tightly and store up to 2 months. Bake directly from frozen, adding 20-30 minutes to cooking time.

Batch cooking. Double the recipe and make two loaves. Bake one immediately and freeze the second for busy weeknight dinners.

Troubleshooting Common Issues

Cracked top surface. This usually indicates the oven temperature is too high or the meatloaf was packed too tightly. Reduce heat to 325°F if cracking occurs during baking.

Dry texture. Ensure you’re using 80/20 ground beef for proper fat content. Leaner meat will result in a drier loaf. Don’t skip the milk-soaked breadcrumbs – they provide moisture.

Falls apart when slicing. Let the meatloaf rest the full 10 minutes before cutting. The juices need time to redistribute and the proteins to set properly.

Serving Suggestions

This classic old fashioned meatloaf pairs perfectly with creamy mashed potatoes and steamed green beans for a complete comfort meal. The rich, savory flavors complement traditional sides beautifully.

For a modern twist, serve sliced meatloaf on toasted brioche with lettuce and tomato for gourmet sandwiches. The leftovers make incredible meatloaf sandwiches the next day.

Consider pairing with roasted root vegetables like carrots and parsnips, or serve alongside buttery corn and a simple garden salad. The versatile flavors work with both rustic and refined accompaniments.

Nutritional Highlights

Each serving of this old fashioned meatloaf provides approximately 320 calories with 28 grams of protein. The combination of lean beef and aromatic vegetables creates a satisfying, well-balanced main dish.

The breadcrumb and milk mixture not only adds tenderness but also contributes B vitamins and calcium. Using fresh herbs like parsley adds vitamin K and antioxidants while enhancing the overall flavor profile.

This recipe proves that comfort food can be both satisfying and nutritious when made with quality ingredients and proper technique. Master this classic version, then experiment with the suggested variations to create your own family tradition.