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!
Jennifer Finney
We love this recipe! It never disappoints and I've even made it with 2lbs of ground turkey and it's still good! haha!
Krissy
Thanks for letting me know! So glad you enjoyed. -Krissy
Mari
Family and I loved it. Skipped the milk and added red peppers.
Bethany
This is my favourite go to meal. It's no fail and so tasty! I usually add an extra egg, but other than that, I follow the recipe exactly. Sooooo yummy!
aj
one tablespoon off brown sugar .. *uses ice cream scooper
Krissy
Bwhahahaha! My kinda cook! -Krissy
Zach
Its great without this but I like three jalapenos diced with the onions and garlic
Krissy
I LOVE me some jalapeno! Great suggestion! -Krissy
Mary
I have garlic & herb bread crumps . Will that make a difference ? Sorry I’m still new to cooking
Krissy
It would taste great!
Dianna
I substituted oats for the bread crumbs...my boys loved it!
Kelly
I have ground Thyme and fresh in the garden. Which do you recommend and how much? Thank you.
Krissy
I always prefer fresh over ground. I used dried thyme in my original recipe. I think you could get away with a couple teaspoons, especially if you really like thyme. Enjoy! -Krissy
Kelly S Allen
Thank you. I'll grab some from the garden.
Roxanne Leach
Best meatloaf recipe EVAH !
Sandy
I am making your recipe right now! The only change I made is, using splenda brown sugar! I am hoping it won't hurt the recipe! Will let you know how it came out.
Joy
I sautéed my onions in my bacon fat I cooked off to add to my meatloaf. Not to crispy not to chewy. I cut up the bacon in very small pieces to add to my meatloaf. I also went half and half for the topping with bbq sauce. My family and friends loved it.
Thank you!
T.R.Miller
all of that recipe sounds deliciousbut I make mine a little spicy also and with a brown gravy instead of this tomatosauce, but I like it both ways.the Brown Gravy Sauce I would use cream of mushroom cream of celery cream of chicken whatever soup mix that you can find oh, and I also add Lipton Onion Soup mix to the meat along with the other ingredients. and I cook mine at 400 degrees for about an hour sometimes 425 for an hour. I have also put it in a copper Chef pan on the grill with wood chips and cooked it for about an hour to get this smoke flavoring turned out with a crispy bottom and a moist top pour grease off halfway through and I also use lean ground chuck I prefer the 73 percent lean over the 80 because there's not enough fat content in the 80% lean and if I use the 80% lean I will add some olive oil or little more fat content just for flavoring which I will get probably from my sauteed onions bell peppers celery and possibly sometimes carrot finely grated which is mixed in with the meat before cooking the meatloaf
Judy
Made this recipe tonight and it was amazing!!!! I did tweet some of the ingredients became of my husbands likes. Used low sodium beef broth instead of milk and for the topping switched the ketchup with steak sauce. Really delicious and will use this recipe again!
Karen T
As a child, I hated meatloaf. This is one of the most delicious ground beef recipes I ever tasted. It's nice and moist while still being firm. The flavor is great without the sauce and the sauce is amazing! It's now my go to meatloaf recipe.
Tom Klis
Krissy,
From Nagi's Tin Eats; she says to grate the onion into the Panko bread crumbs. It could be worth considering
Krissy
I love Nagi's site! I'll have to try that next time!
Sandy
This was the best meat loaf I ever had. My family loved it! The sauce was excellent.
Linda C Fisk
I love meatloaf and I want to try your recipe. I'm used to having green or red bell peppers in mine. Can I use them in this recipe?
Krissy
Sure can. I would throw them in with the onions to soften them a bit and be sure to chop them up real small.
Nina Ward
Can you specify in your recipe if the thyme is ground or leaves? I used ground...and it was very overpowering!
Krissy
Oh no! I never used ground, always dried thyme leaves (although fresh is my preference but I don't always have it). I'll update the recipe so others don't make the same mistake. I hope you give it another try!
Ellie
Thank you for this recipe- my picky family loved it! I like to meal plan and prep- Could this be frozen uncooked? And what would the time and temp be? TIA!
Krissy
You bet! I would personally thaw in the refrigerator prior to cooking and then the cooking time would need to be increased if you transfer it directly from the fridge to the oven. Be sure to use a meat thermometer to make sure it's done. Enjoy!
Kathy
My husband complains because my meatloaf won't hold together the next day to slice for sandwiches (like his mother used to make). Will this recipe stay firm so that it can be sliced thin or will it tend to crumble?
Krissy
Yes, Especially if it's cold.
Penny H
OH MY GOODNESS!! what a yummy meatloaf, it was a hit, we will be making this again and again. Looking forward to meatloat sanwhiches.
Cindy
Finally a meatloaf recipe that is delish and not dry ! We loved it !
christin
my family loves this meatloaf...we like the outside crispy so I cook 30 minutes longer than called for and then add the topping and cook 40 minutes longer. Had it again last night so wonderful!
Rosie
It was moist and very tasty
Bruce
Every time I make this the family tells me they love it Easy to make and yummy Leftovers (if any) makes great sandwiches
PAULA
I've made this meatloaf several times since we found it. Absolutely the Best that we've ever had. Love it!
Libby
I made this for dinner guest. With other on-line recipes, some don't turn out to well, which made me nervous to try this one. Happy to report, this recipe fulfilled my expectations of a good ole fashion meatloaf. Granny's classic meatloaf was easy and "I" got raves about it. It was moist, delicious, easy and soooo tasty. My husbands wants me to make another one tomorrow. Thank you. It's a guest pleaser too!