The best easy comfort food recipe you can make using ground beef and a tasty sticky sauce on top is Granny's Classic Meatloaf. This is the ultimate easy-to-make dinner that your entire family will enjoy.
Why this recipe works:
If you're wondering what to cook for dinner tonight, you can't go wrong with a Classic Meatloaf. There are a ton of different recipes out there, but this one is different. There are several reasons this recipe has been viewed over 1 Million times!
This recipe incorporates chopped sauteed onions into the meatloaf which adds amazing texture and flavor. It takes a bit of time and effort but you'll find that it is totally worth it.
This recipe uses milk. It may seem odd, but the milk adds a richness and really helps it keep it's shape.
Most importantly, the simple sauce on top adds a tremendous amount of flavor and gets wonderfully sticky as it cooks.
How to make this recipe:
This classic recipe consists of two parts: the meatloaf and the sauce on top.
To make the meatloaf:
- Start by sauteing some onion and garlic in butter (photo 1 below). Adding raw onion to the meatloaf would be too intense. Cooking them first and allowing them to cool before combining with the remaining ingredients allows you to get the best onion and garlic flavors without them being to harsh or intense.
- Next, the recipe is super easy to make because you simply add the ground beef to a large bowl (photo 2) and add all of the remaining ingredients including an egg, panko bread crumbs, milk, Worcestershire sauce, thyme and salt (photo 3) along with the cooled sauteed onion and garlic.
- Once mixed, the meatloaf gets shaped it into a mound on a baking sheet (photo 4). I always use parchment paper for easy clean up. This is how my family has been making meatloaf since I was a kid.
To make the sauce:
- While the meatloaf is cooking, mix up the super simple sauce (photo 5). This easy combination of ketchup, brown sugar, and spicy brown mustard is just what the meatloaf needs.
- Half way though the cooking time, the meatloaf gets covered in the sauce which gets extra sticky and delicious while it cooks.
How long to cook it:
There are two considerations when cooking a meatloaf recipe like this one: cook time and temperature. You see, depending on the size and shape of the meatloaf you make, the time will vary.
If you make it in a loaf pan, your cooking time could be longer because the meatloaf is taller and more compact.
If you bake it on a baking sheet like I did, it will generally be more flat, thus increasing it's surface area and cooking faster.
A general cooking time range would be anywhere from an hour to an hour and twenty minutes.
The only sure way to know when your homemade meatloaf is done cooking is to verify the internal temperature is 160 degrees F.
Cooking tips for perfect results:
- Don't over work the meatloaf while mixing. Mix it just until everything is combined.
- If you really like the ketchup topping, double that part of the recipe!
- If you prefer the crunchy outer layer, consider making your meatloaf flat so that you have more surface area to get crispy. This will also reduce your cooking time.
- Always use a trusted meat thermometer to verify that the meatloaf is done.
Related recipes:
You can't enjoy the perfect homemade meatloaf without some tasty side dishes to go alongside it. Here are some of my favorites.
- Instant Pot Mashed Potatoes
- Gorgonzola Celery Root Mashed Potatoes
- Brown Butter Mashed Potatoes
- Roasted Brussels Sprouts with Bacon and Balsamic
- Bacon Wrapped Asparagus
- Perfect Garlic Sauteed Asparagus
Recipe video below!
Did you make this recipe? Please leave me a comment below to let me know what you think!
Granny's Classic Meatloaf
RECIPE VIDEO WILL AUTOPLAY
Ingredients
Meatloaf:
- 1 medium sized onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon butter
- 2 pounds ground beef
- 1 large egg
- 1 cup panko bread crumbs
- 1 cup milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon thyme
- 1 teaspoon kosher salt
Topping (see note):
- 1/2 cup ketchup
- 1 tablespoon brown sugar
- 1 tablespoon spicy brown mustard
Instructions
- Preheat oven or grill to 350 degrees F. Line a baking sheet with parchment paper for easy clean up.
- Melt butter in saute pan over medium heat. Cook onions until fragrant and slightly brown while stirring occasionally, about 3-5 minutes. Reduce heat to low and add garlic, cook for 2-3 minutes. Remove from heat and set aside to cool.
- In large bowl, combine ground beef, egg, bread crumbs, milk, Worcestershire sauce, thyme, salt and cooked onions and garlic. Use hands to mix well, but try not to over work the meat. Shape into loaf on parchment lined baking sheet. Use sharp knife to cut a criss cross pattern on top.
- Bake uncovered in the preheated oven 40 minutes. While meatloaf is cooking, combine ketchup with mustard and brown sugar in a bowl. Set aside.
- After 40 minutes of cooking, spread ketchup mixture over the top of the meatloaf and continue baking for about 30-35 minutes to an internal temperature of 160 degrees F (70 degrees C).
Notes
Cooking tips for perfect results:
- Don't over work the meatloaf while mixing. Mix it just until everything is combined.
- If you really like the ketchup topping, double that part of the recipe!
- If you prefer the crunchy outer layer, consider making your meatloaf flat so that you have more surface area to get crispy. This will also reduce your cooking time.
- Always use a trusted meat thermometer to verify that the meatloaf is done.
NUTRITION INFORMATION
This recipe was originally created in October 2018 and has been updated with helpful information and cooking tips. Don't worry - I didn't change the recipe!
Emily Hill
I honestly love meatloaf. It's true comfort food. Totally pinning!
Erin Sellin
This is making me hungry! Adding this to our menu this week!
Aimee Shugarman
Granny's know their meatloaf, this is the best recipe!
Sabrina
Meatloaf is such a family favorite! So hearty and delicious. Can't wait to try your recipe.
Julie
This is my husband’s new favorite! Thanks for the great recipe.
Judi
Would I be able to make this in a slow cooker?
Krissy
You bet! The slow cooker should act just like your oven. I'm not sure how long to cook it for, so you'll need to depend on a meat thermometer and I would hold off on adding the sauce until closer to the end.
Jo
Hi! What type of ground beef would you use Krissy? As far as fat content. And also can this recipe be cooked in a meatloaf pan?
Krissy
I usually prefer lean but it will work with any kind of ground beef. If you don't use lean, you'll just get more fat that leaks out. I also prefer it on a baking sheet because I love the crispy outside, but you can certainly make it in a loaf pan.
Bailey
Looks so good! While using a baking sheet, will it loose its shape in the baking process?
Krissy
Nope! If your meat is real fatty, you'll get some grease that cooks out, but for the most part it holds its shape well!
Vern
I just did this recipe and it held its shape I loved it although I like things a little kicked up so I added a jalapeño
Imani
Sounds absolutely by far delicious!! I will be making this recipe tonight! Thanks for the recipe! My family hates onions and garlic any other good substitutes?
Krissy
Hi Imani, Onion powder and garlic powder would work just as well for flavor and the onion and garlic haters might be okay with it.
Katy
This was the best meatloaf I’ve ever made! Probably best I’ve ever eaten! Seriously! I love that it’s one big loaf...enough for the whole family!
Krissy
So glad you liked it!!
Gary
Are you speechless on your Jan. 22 post. Lol !
Gary
Sorry I see response on date in question
TY.
Peter
Smells so deeeeelicious!.....added some bacon strips on top just like my mom does
Krissy
You can NEVER go wrong with bacon!
Valentina
Thank you for this great recipe. I made it first time and it is already a big hit with my family. I believe the secret to this dish is cooking the onions in butter. It gives the dish a special flavor. Thank you again for sharing, a great recipe !!
Diane
This came out delicious. I didn’t have Panko at home so just used seasoned bread crumbs and didn’t make the topping, don’t like ketchup on my meatloaf. This has now become my go to meatloaf recipe. Thanks!
LouAnnHoneywell
That is how I have always made mine, except for a different topping. Always a hit.
Sharon
I don't think grandma ever used Panko bread crumbs. She probably used bread soaked in milk. I will try this recipe though. Thank you for posting it.
Krissy
I think the panko bread crumbs turned into one of my tweaks over the years. 🙂
NT
I made this tonight and it was awesome. Very easy with simple ingredients from your pantry yet awesome flavor. Thanks for the great recipe,,
Agnes Devane
Can the meatloaf be frozen if extra is made?
Krissy
Yes! Just be sure to wrap it extra air tight to keep away the freezer burn. To reheat you might want to make more of the ketchup sauce because it'll stick to whatever you wrap it in.
Eric
Made this about 4 times now. I ALWAYS make two and freeze one. Best meatloaf ever. Shhhh...don't tell my granny.
Amber
Eric, do you freeze the second one before or after cooking it?
Katie
I’m trying this for the first time it smells amazing I can’t wait to try it!! Thank you bunches for sharing this recipe!! Can’t wait to try some more of your recipes soon!!
linda
Sounds delicious, but our favorite has always been Tomato Soup on top ! Mix with a little bit of water and smear it over the whole thing and some in the bottom of the pan. (Roasting pan). It makes for a delicious 'gravy' for the mashed potatoes!
Kellie Flores
how much ground beed? a pound?
Krissy
Hi Kellie, For this recipe I used two pounds but you can definitely cut in half if you need a smaller portion.
Michael K Pung
This is a great meatloaf recipe! I've cooked it both on parchment paper and in a loaf pan. Great either way. If you use very lean mix (I use ground sirloin from local butcher shop) it works well in a pan and you can lift it right out when done for slicing. I just made it for lunch and used Herbes de Provence instead of straight thyme and it was extraordinary. Thank you!
Krissy
LOVE the Herbes de Provence recommendation. I'll have to try that next time. Thank you!
VIncent
I made this tonight. It was delicious and my wife loved it! I added a little sriracha to the ketchup sauce for a little extra kick. Thanks for the recipe!
Ron
Best Meatloaf I ever cooked,I cook it once a week now. I bought the Meatloaf mix which has veal,sausage and hamburger. It really kicked it up a notch and my parents love it also and my 82 year old mom hated Meatloaf but she requests this one now.
Anna
Could this be made ahead of time and stored in the refridgerator? If so would it change baking time?
Krissy
Hi Anna, Yes, you can make everything ahead and store in the refrigerator. I would recommend letting it sit at room temperature for an hour or so before baking and not adjusting cooking temp. If you go straight from the fridge to the oven you'll probably have to increase the cooking time by about 10 minutes.
Robb
I’m happy I tried this tonight. It turned out moist and flavorful and the whole family enjoyed it. Sautéing the onions added a nice flavor and is worth the little bit of extra time. I doubled the topping, which was a good idea as everyone enjoyed it and my son actually licked his plate. There’s a little left over, and I’m looking forward to trying it in sandwiches tomorrow. Next time I think I’ll add a little more garlic and black pepper, and try heating the topping in a sauce pan before cooking to see if the sugars will caramelize a little more. It looks like this meatloaf is going to be a regular on our dinner table. Thank you! —Robb
Angie Wilson
What can I use instead of the mustard?
Krissy
You can omit or you can use ground mustard or spicy brown mustard.
Kate
My mother's is similar but with a few changes: replace the bread crumbs with 6 slices of white sandwich bread that you have saturated with water and squeezed out; omit milk; add about 3/4 of a block of Monterey cheese that you have cut into 1/4 inch cubes; the rest is like your recipe. If she wanted leftovers for meatloaf sandwiches, she would leave off the red sauce. Personally, when I make it I don't use the sauce but put it on the table for anyone to add if they want. That way you can use leftovers for lunch sandwiches. The meatloaf cuts really thinly when it is cold.
Dee
Oh mine my mouth is watering and I can’t wait to make it today.
Donna
I was looking for a new meatloaf recipe as my husband and I have made the same recipe for at least 15 years and it’s a fabulous recipe but I felt like trying a new meatloaf for a change. I fell across this rectangle my husband, son and I all loved it. I wouldn’t change anything except to say next time I'm going to double the glaze, cook it on the stovetop and serve it on the side to dip! Looking forward to making this recipe again. Thanks.
Krissy
Great recommendations! Yeah... seems like every time I make it, I want more sauce!
Bob Schools
Forever my wife has made a kick-butt meatloaf, but this is amazing. I have made Krissy’s meatloaf 4 times now. Best ever.