Grandmas Best Meatloaf

Grandmas Best classic meatloaf recipe The Ultimate Comfort Food

By Elena RosewoodAugust 7, 2025

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4.53 (15 Ratings)

Table of Contents

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Recipe Introduction

Quick Hook

Remember those Sunday dinners at Grandma's? The whole house smelled amazing. This classic meatloaf recipe is just like hers. It's so tasty and comforting.

Brief Overview

Meatloaf is proper American comfort food. It's been around for ages. This easy meatloaf recipe takes about 1 hour 35 minutes to make. It feeds 6-8 people.

Main Benefits

This homemade meatloaf recipe is packed with protein. It's perfect for a family meal. What makes this recipe special? The amazing flavour and the memories it brings back.

Grandma's Secret Meatloaf: A Hug in a Loaf Pan

Honestly, is there anything more comforting than meatloaf? My nan used to make it every Sunday. It filled the whole house with that hearty, homey smell.

This ground beef meatloaf recipe is my attempt to recreate that magic.

This recipe isn't just about the ingredients. It's about the memories, the warmth, and the pure, unadulterated joy of comfort food.

We're talking about a super moist meatloaf recipe here, packed with flavour and topped with a sweet and tangy glaze.

Don't let the "meat" part scare you, even vegetarian friends will want a slice with some greens.

It's simpler to make than you think.

What You'll Need to Make the Magic Happen

Before you start, grab these ingredients:

Ground Beef : 2 pounds of 80/20 blend is what I like.
Onion and Garlic : About one diced onion and two cloves minced garlic.
Egg : 1 large egg.
Breadcrumbs : 1 cup.
Milk : 1/2 cup.
Ketchup : You will need it for the loaf and the glaze!
Worcestershire Sauce : 2 tablespoons.
Italian Seasoning : 1 teaspoon dried.
Salt and Pepper : To taste.
Brown Sugar : 2 tablespoons packed.
Apple Cider Vinegar : 1 tablespoon.
Dijon Mustard : 1 teaspoon.

Ingredients & Equipment for the Best Meatloaf Recipe Ever

Alright, let's get down to brass tacks. What you'll need to whip up this amazing classic meatloaf recipe . Honestly, it's mostly stuff you probably already have.

This easy meatloaf recipe is foolproof, I promise!

Main Ingredients: Measurements and Must Haves

Okay, let's break down the star players in our homemade meatloaf recipe :

Ground Beef: 2 pounds (900g) . Go for an 80/20 blend. You want some fat for flavour, you know? If you are going for a ground beef meatloaf recipe, aim for good quality.
Onion: 1 medium , finely diced (about 1 cup / 150g ). Yellow onion works best.
Garlic: 2 cloves , minced. Because garlic makes everything better.
Egg: 1 large , lightly beaten. Helps bind it all together.
Breadcrumbs: 1 cup (120g) plain. Panko's cool too, adds a nice texture. Soaked breadcrumbs in milk adds moisture and creates a softer texture.
Milk: 1/2 cup (120ml) . Any kind of milk will do. Honestly!
Ketchup: 1/4 cup (60ml) . Yep, ketchup in the mix, trust me.
Worcestershire Sauce: 2 tablespoons . Adds a lovely umami kick.
Italian Seasoning: 1 teaspoon , dried.
Salt: 1/2 teaspoon .
Black Pepper: 1/4 teaspoon .

Seasoning Notes: Secret Spice Combos

This part's where you can get a little creative! Here are some flavour enhancers and aromatics that will take your moist meatloaf recipe to the next level:

Italian seasoning is key. Essential spice combinations.
A dash of hot sauce or a pinch of red pepper flakes for a little zing.
For the meatloaf glaze recipe : I always use ketchup , brown sugar , apple cider vinegar ( 1/2 cup (120ml) , 2 tablespoons , 1 tablespoon , respectively) and a bit of Dijon mustard ( 1 teaspoon ). This creates a really delicious sweet and tangy crust.

If you don't have Worcestershire sauce, soy sauce works in a pinch.

Equipment Needed: Keep It Simple

Don't need a fancy kitchen to get started on our old fashioned meatloaf recipe . Just these essentials:

Large mixing bowl.
9x5 inch loaf pan.
Measuring cups and spoons.
Cutting board.
Knife.
Meat thermometer. Critical . To make sure the meatloaf internal temperature reaches a safe 165° F ( 74° C) .

You can totally use a regular oven safe dish if you don't have a loaf pan. Works just as well.

Honestly, making this classic meatloaf recipe is about as straightforward as it gets. The most important thing? Don't overmix! Otherwise, you might end up with a tough loaf.

Cooking Method: Meatloaf Mastery, Mate!

Right, let's talk meatloaf. It’s one of those comfort food recipes that everyone's Nan seems to have nailed, isn’t it? But honestly, sometimes it comes out dry, bland, and a bit…meh.

Fear not! I'm gonna share my secrets to a cracking homemade meatloaf recipe . I've tweaked it over the years, and it's now a family favourite.

Prep Steps: Get Your Ducks in a Row

Essential mise en place: Dice your onion, mince the garlic, measure everything out. Get it all ready. This saves so much time, you know?
Time saving organization tips: Grab a big bowl. Everything goes in there! Also, preheating the oven is key. Don't forget or you will be waiting longer than you expect.
Safety reminders: Wash your hands before and after handling raw meat. Obvious, I know, but gotta say it!

step-by-step Process: Easy Meatloaf Magic

Alright, follow these steps and you'll have a moist meatloaf recipe in no time.

Preheat the oven to 350° F ( 175° C) . Grease that loaf pan well!
Mix ground beef, onion, garlic, egg, breadcrumbs, milk, ketchup, Worcestershire sauce, Italian seasoning, salt, and pepper in your big bowl.
Gently mix everything. Don't overmix, alright? Otherwise, it gets tough.
Shape the mixture and put it in the loaf pan.
Mix ketchup, brown sugar, apple cider vinegar, and Dijon mustard for the glaze.
Spread half the glaze on top.
Bake for 45 minutes , then glaze with the other half.
Bake for another 15 minutes , or until the meatloaf internal temperature reaches 165° F ( 74° C) .

Pro Tips: Level Up Your Loaf!

Want to make the best meatloaf recipe ever ? Here's the goss.

Don't overmix: Seriously, I cannot stress this enough. Tough meatloaf is a tragedy.
Meat Thermometer is your friend: It stops you from guessing.
Let it rest! : Once cooked, let it sit for about 10 minutes before slicing. This helps the juices settle.

Listen, my first attempt at ground beef meatloaf recipe was a disaster. Dry as a bone! But after some tweaking, this old fashioned meatloaf recipe is proper lush, especially with lashings of meatloaf glaze recipe and served with mashed spuds.

Now go and get your bake on!

P.S. If you prefer meatloaf with tomato sauce , just whack an extra dollop in the glaze! Easy peasy!

Recipe Notes for Grandma's Best Meatloaf

Okay, so you're about to make the best meatloaf recipe ever ! But before you dive in, let's chat about some handy tips.

Trust me, these'll take your classic meatloaf recipe from good to "Oh my gosh, this tastes like my childhood!".

Serving It Up!

This homemade meatloaf recipe is great all by itself, but let's jazz it up, yeah? I like to slice it thick and fan it out on a plate.

Think Food Network presentation, but easier. A sprig of parsley? Fancy!

For sides, you can't beat mashed potatoes and gravy. That’s the comfort food recipes dream team! Green beans or roasted veggies are great too.

A dollop of mac and cheese? Yes, please! Oh, and a cold glass of milk or sweet tea hits the spot.

Storage Secrets

Got leftovers of your easy meatloaf recipe ? Lucky you! This stuff keeps well.

Pop it in the fridge within two hours of cooking. It'll be good for 3-4 days. For longer storage, slice it up and freeze it.

I use freezer bags. Thaw overnight in the fridge.

Reheating is easy. Oven at 325° F ( 160° C) until heated through, or microwave it if you're in a rush. Just don't overcook it, or it'll dry out.

Mix It Up!

Want to put your own spin on this ground beef meatloaf recipe ? Go for it! For a lighter version, swap the beef for ground turkey.

Just add a bit of extra moisture, turkey can be a bit dry.

Want a little spice? Add red pepper flakes to the meatloaf or hot sauce to the meatloaf glaze recipe . For gluten-free, use gluten-free breadcrumbs. Easy peasy.

Nutrition Nuggets

Each slice of this moist meatloaf recipe is packed with protein. Expect roughly 350-400 calories per serving. Don't forget the healthy dose of iron from the beef.

Enjoy! This old fashioned meatloaf recipe isn't just food; it's a hug on a plate. And remember to use a meat thermometer, the meatloaf internal temperature should hit 165° F ( 74° C) .

You got this! For that meatloaf with tomato sauce Grandma Style.

Classic Meatloaf Recipe Grandmas Secret For The Best Ever

Frequently Asked Questions

How can I keep my classic meatloaf recipe from being dry? Nobody wants a desert loaf!

Dry meatloaf is a bummer, isn't it? To keep your meatloaf moist, make sure you don't overmix the ingredients overmixing toughens the meat. Adding soaked breadcrumbs or a bit more milk can also help.

And definitely don't skip the resting period after baking; it allows the juices to redistribute and keep things nice and juicy, like a proper Sunday roast!

What's the best way to tell if my meatloaf is cooked through? I don't want to serve something raw in the middle!

Forget poking it with a fork and hoping for the best! The most reliable way to ensure your meatloaf is cooked through is to use a meat thermometer. Insert it into the thickest part of the meatloaf, and it should read 165°F (74°C). If it's there, then bobs your uncle!

Can I freeze a classic meatloaf recipe? Perfect for batch cooking, eh?

Absolutely! Meatloaf freezes beautifully. You can freeze it either cooked or uncooked. For cooked meatloaf, let it cool completely, wrap it tightly in plastic wrap, then foil, and freeze for up to 3 months. For uncooked meatloaf, wrap it well and freeze; just be sure to thaw it completely in the fridge before baking.

It's a great time saver for busy weeknights, meaning you can spend more time with the family instead of slaving over a hot stove.

My glaze always seems to burn! Any tips for getting that perfect sticky glaze on my classic meatloaf recipe?

Burnt glaze is a common problem, but easily solved! Apply the glaze in two stages, like this recipe recommends. Put the first layer on towards the end of cooking, and then put on the second layer in the last 15 minutes of cooking. This prevents the sugars in the glaze from caramelizing too quickly and burning.

Also, make sure your oven temperature is accurate an oven thermometer can be a lifesaver.

Is there anything I can substitute for breadcrumbs in this classic meatloaf recipe? I'm trying to cut down on carbs.

Good on you for trying to keep it healthy! If you're looking for a low-carb alternative to breadcrumbs, try using crushed pork rinds (sounds odd, but they work!), almond flour, or even finely ground cauliflower rice.

Just be sure to adjust the amount of liquid in the recipe as needed, since these substitutes might absorb moisture differently. Using crushed crackers or rolled oats is a common alternative, too!

How long does classic meatloaf recipe last in the fridge?

Cooked meatloaf will generally last for 3-4 days in the refrigerator, as long as it is stored properly in an airtight container. Make sure to let it cool down completely before refrigerating to prevent condensation from forming.

If you see any signs of spoilage, such as an unusual smell or discoloration, it's best to err on the side of caution and discard it.