Classic American Meatloaf Recipe
The best classic meatloaf recipe — juicy, tender beef and pork mince seasoned with Worcestershire sauce and topped with a tangy ketchup glaze. Easy homemade meatloaf that's the ultimate comfort food, perfect for a weeknight family dinner.
About This Recipe
Meatloaf is one of America's great comfort dishes — humble in name but deeply satisfying on the table. The key to a juicy, non-dense meatloaf is a panade (breadcrumbs soaked in milk), which keeps the meat moist. A mix of beef and pork adds flavour. The iconic ketchup glaze caramelises in the oven, giving that sweet-savoury lacquered top everyone fights over.
Ingredients
Serves 6
- 500 gminced beef(80/20 lean-to-fat ratio)
- 250 gminced pork
- 80 gbreadcrumbs(fresh or panko)
- 80 mlwhole milk
- 1medium onion(finely diced)
- 3 clovesgarlic(minced)
- 2eggs
- 2 tbspWorcestershire sauce
- 1 tspdried thyme
- 1 tspsalt
- 0.5 tspblack pepper
- 4 tbspketchup(for glaze)
- 1 tbspbrown sugar(for glaze)
- 1 tspapple cider vinegar(for glaze)
Instructions
- 1
Make the panade
Soak breadcrumbs in milk for 5 minutes until absorbed. This keeps the meatloaf tender.
- 2
Sauté the aromatics
Soften onion in a pan with a little oil over medium heat for 5–7 minutes. Add garlic for the last minute. Cool completely.
- 3
Mix the meat
In a large bowl, combine beef, pork, soaked breadcrumbs, cooled onion mixture, eggs, Worcestershire, thyme, salt and pepper. Mix with your hands until just combined — don't overwork.
Overmixing develops the proteins and makes the meatloaf dense and tough.
- 4
Shape and glaze
Shape the mixture into a loaf on a lined baking tray (not in a loaf tin — free-form allows it to brown on all sides). Mix ketchup, brown sugar and vinegar; spread half over the top.
- 5
Bake
Bake at 180°C / 350°F for 45 minutes. Add remaining glaze and bake a further 20 minutes until the internal temperature reads 70°C / 160°F. Rest 10 minutes before slicing.
Pro Tips
- →
Free-form on a tray browns better than a loaf tin — more crust surface area.
- →
Use a meat thermometer — 70°C / 160°F internal temperature is safe and still juicy.
- →
Let it rest before slicing; cutting immediately will let all the juices run out.
- →
Cold meatloaf slices are incredible in sandwiches the next day.
Variations
- •
Turkey meatloaf: replace pork and beef with lean turkey mince — reduce fat, increase herbs for flavour.
- •
Stuffed meatloaf: press the mixture flat, layer with hard-boiled eggs or spinach and cheese, then roll up before baking.
Storage
Refrigerate leftover meatloaf for up to 4 days. Slice and reheat in a 160°C / 325°F oven for 15 minutes. Freezes well — wrap individual slices for up to 3 months.
History & Origin
Meatloaf's roots stretch back to 5th-century Europe, but the American version became popular during the Great Depression as an economical way to stretch meat with fillers. By the 1950s it was a staple of American home cooking, appearing in virtually every housewife's recipe box.
Frequently Asked Questions
How long do I cook meatloaf per kg?
Allow approximately 50–60 minutes per 500g (1 lb) at 180°C / 350°F, or until the internal temperature reaches 70°C / 160°F.
Why does my meatloaf fall apart?
Not enough binder — increase the egg and breadcrumb/milk panade ratio. Also ensure you're not overworking the meat.
Can I make meatloaf ahead of time?
Yes — assemble and refrigerate unbaked for up to 24 hours, or bake and refrigerate for up to 4 days. It actually tastes better the next day.
What do I serve with meatloaf?
Classic American sides are mashed potatoes and green beans. Roasted vegetables, mac and cheese, or a simple green salad all work well.
Nutrition Facts
Per serving (350g) · 6 servings total
Time Summary
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