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homemade Meatloaf

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  • Prep Time: 20 minutes

  • Cook Time: 1 hour

  • Rest Time: 10 minutes

  • Total Time: 1 hour 30 minutes

  • Difficulty Level: Easy (Beginner-friendly)

  • Effort Intensity: Low (Simple preparation with mostly hands-off cooking)

  • Yield: 6-8 servings

Introduction

There’s something undeniably comforting about a classic homemade meatloaf. This recipe delivers a tender, juicy loaf with a perfectly caramelized glaze, combining savory ground meats with aromatic vegetables and herbs. It’s the kind of meal that fills your kitchen with inviting aromas and your table with satisfied smiles. Perfect for a family dinner, Sunday supper, or meal prep for the week ahead.

Ingredients

For the Meatloaf:

  • 1 ½ pounds ground beef (85% lean)

  • ½ pound ground pork

  • 1 cup plain breadcrumbs

  • 1 medium yellow onion, finely chopped

  • 1 medium carrot, grated

  • 2 cloves garlic, minced

  • 2 large eggs, lightly beaten

  • ⅓ cup whole milk

  • ¼ cup fresh parsley, finely chopped

  • 2 tablespoons Worcestershire sauce

  • 1 tablespoon Dijon mustard

  • 1 ½ teaspoons kosher salt

  • 1 teaspoon dried thyme

  • ½ teaspoon freshly ground black pepper

  • ¼ teaspoon smoked paprika

For the Glaze:

  • ½ cup ketchup

  • 2 tablespoons brown sugar

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon Worcestershire sauce

Equipment

  • 9×5-inch loaf pan

  • Large mixing bowl

  • Medium mixing bowl

  • Small saucepan

  • Measuring cups and spoons

  • Cutting board and knife

  • Instant-read thermometer (recommended)

Instructions

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Lightly grease your loaf pan with non-stick spray or a thin coating of oil. This prevents sticking and makes cleanup easier.

Step 2: Sauté the Aromatics

In a medium skillet over medium heat, sauté the chopped onion and grated carrot with a teaspoon of olive oil until softened, about 5-7 minutes. Add the minced garlic during the last minute of cooking. Allow this mixture to cool slightly before adding to the meat mixture. This step develops flavor and ensures the vegetables cook through properly.

Step 3: Combine the Meat Mixture

In a large bowl, combine the ground beef and pork using a light hand—overmixing can make the meatloaf dense. Add the breadcrumbs, cooled vegetable mixture, beaten eggs, milk, parsley, 2 tablespoons Worcestershire sauce, Dijon mustard, salt, thyme, pepper, and smoked paprika. Gently mix with clean hands or a fork until just combined, being careful not to compact the mixture too much.

Step 4: Shape and Prepare for Baking

Transfer the meat mixture to the prepared loaf pan, shaping it into an even loaf. For easier removal and better caramelization, you can also shape the loaf on a parchment-lined baking sheet, which allows the glaze to coat more surface area. Place the pan or baking sheet on a rimmed baking sheet to catch any potential drips.

Step 5: Make the Glaze

In a small bowl or saucepan, combine the ketchup, brown sugar, apple cider vinegar, and 1 teaspoon Worcestershire sauce. Mix until smooth. If using a saucepan, warm the mixture over low heat for 2-3 minutes to help the sugar dissolve.

Step 6: Glaze and Bake

Brush half of the glaze evenly over the top and sides of the meatloaf. Reserve the remaining glaze. Place in the preheated oven and bake for 30 minutes.

Step 7: Apply Final Glaze

After 30 minutes, remove the meatloaf from the oven and carefully brush with the remaining glaze. Return to the oven and continue baking for another 25-35 minutes, or until the internal temperature reaches 160°F (71°C) when measured with an instant-read thermometer inserted into the thickest part of the loaf.

Step 8: Rest and Serve

Once cooked through, remove the meatloaf from the oven and let it rest in the pan for at least 10 minutes. This crucial step allows the juices to redistribute, resulting in a moister, more tender slice. Carefully transfer to a cutting board, slice, and serve warm.

Serving Suggestions

This classic meatloaf pairs beautifully with:

  • Creamy mashed potatoes and green beans

  • Buttered egg noodles and roasted carrots

  • Garlic roasted potatoes and steamed broccoli

  • Leftovers make excellent sandwiches the next day

Storage and Reheating

  • Refrigeration: Store leftovers in an airtight container for up to 4 days.

  • Freezing: Wrap cooled, unsliced meatloaf tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before reheating.

  • Reheating: Warm slices in a 300°F (150°C) oven for 10-15 minutes, covered with foil to prevent drying. Microwave individual portions for 60-90 seconds.

Nutrition Information

Per serving (based on 8 servings):

  • Calories: 420 kcal

  • Total Fat: 24g

    • Saturated Fat: 9g

  • Cholesterol: 145mg

  • Sodium: 850mg

  • Total Carbohydrates: 22g

    • Dietary Fiber: 1g

    • Sugars: 10g

  • Protein: 28g

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