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Classic American Meatloaf Recipe

Name: Classic American Meatloaf Recipe
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 6 servings
Cuisine: american
Ingredients: 500 g minced beef (80/20 lean-to-fat ratio); 250 g minced pork; 80 g breadcrumbs (fresh or panko); 80 ml whole milk; 1 medium onion (finely diced); 3 cloves garlic (minced); 2 eggs; 2 tbsp Worcestershire sauce; 1 tsp dried thyme; 1 tsp salt; 0.5 tsp black pepper; 4 tbsp ketchup (for glaze); 1 tbsp brown sugar (for glaze); 1 tsp apple cider vinegar (for glaze)

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.

Prep

20 min

Cook

65 min

Servings

Difficulty

Easy

★★★★★

4.7(5,840 ratings)

#meatloaf#american meatloaf#classic meatloaf#comfort food#ground beef#easy dinner#weeknight meal#american

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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

Calories420kcal

Protein32g

Carbohydrates18g

Fat24g

Fiber1g

Protein32g

Carbs18g

Fat24g

Time Summary

Prep time20 min

Cook time65 min

Total time85 min

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About This Recipe

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

Make the panade

Soak breadcrumbs in milk for 5 minutes until absorbed. This keeps the meatloaf tender.

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.

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.

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.

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.