Old Fashioned Meatloaf – Classic Meatloaf Recipe

There’s something magical about a classic meatloaf recipe. It’s the kind of dish that takes you back to family dinners around the table, with the comforting smell of meatloaf baking in the oven filling the entire house. This old fashioned meatloaf isn’t just delicious; it’s downright nostalgic. With its tender, flavorful interior and a sweet and tangy sauce that caramelizes to perfection, this recipe is a true crowd-pleaser. Whether you’re cooking for a family meal or just craving something hearty, this meatloaf has you covered.

Growing up, meatloaf night was always a highlight in our house. My mom had a special way of mixing everything together with care, and she’d always let me help pour the sauce over the top. That tangy, glossy layer was my favorite part, and I’d always sneak an extra spoonful from the pan when no one was looking. Now, every time I make this dish, it feels like a little piece of home has come to life again.

this RECIPE

A bit of history: why meatloaf has stood the test of time

Meatloaf has a history as rich as its flavor. Originating as a way to stretch ingredients during lean times, it became a staple for many families in the 19th and 20th centuries. By combining ground meat with fillers like breadcrumbs, cooks could create a meal that was both hearty and economical. Fast forward to today, and meatloaf has transformed into a versatile dish, with countless variations and family secrets passed down through generations. What’s remained constant is the simplicity and comfort it brings—a dish that feels like a warm hug on a plate.

Let’s talk ingredients: the stars of the show

Every ingredient in this meatloaf recipe has a specific role to play:

• Ground beef: Go for 80/20 ground beef for the perfect balance of flavor and moisture. If you prefer leaner beef, add a splash of olive oil to keep the meatloaf tender.
• Breadcrumbs: These are the glue that holds everything together. Panko breadcrumbs also work well, or you can use crushed crackers in a pinch.
• Grated onion: This adds a subtle sweetness and keeps the meatloaf moist. Pro tip: don’t skip grating—it makes a huge difference in texture.
• Beef broth: A little liquid goes a long way in ensuring your meatloaf is juicy and flavorful. If you’re out of broth, milk or even water can work.
• Tomato paste: This adds depth and a slight tang to the meat mixture. In a pinch, ketchup works too, but tomato paste brings a richer flavor.
• Worcestershire sauce: The secret umami booster! It ties everything together with a savory kick.
• Spices (salt, garlic powder, sage, black pepper): These seasonings create the classic, comforting flavor profile we all know and love.

For the sauce, the combination of ketchup, brown sugar, and Worcestershire is the ultimate trifecta. It’s sweet, tangy, and just the right amount of sticky.

Essential kitchen tools for meatloaf perfection

You don’t need a ton of fancy tools to make this meatloaf, but a few key items can make your life easier:

• Bread pan: This keeps the meatloaf in shape and ensures even cooking. If you don’t have one, you can shape the loaf by hand and bake it on a sheet pan lined with parchment.
• Mixing bowls: You’ll need at least two—one for the meat mixture and one for the sauce.
• Meat thermometer: Trust me, this is your best friend when it comes to ensuring the meatloaf is cooked perfectly. You’re aiming for an internal temperature of 160°F.
• Box grater: This is perfect for grating the onion, which makes the meatloaf tender and evenly flavored.

Step-by-step: how to make the ultimate old fashioned meatloaf

Making this meatloaf is easy, and I’ll walk you through every step:

1. Preheat the oven: First, set your oven to 350°F so it’s ready to go when your meatloaf is assembled.
2. Mix the sauce: In a small bowl, whisk together the ketchup, Worcestershire sauce, and brown sugar. Set it aside—this is your finishing touch.
3. Prepare the meat mixture: In a large bowl, crumble the ground beef and sprinkle with breadcrumbs and grated onion. In a separate bowl, whisk together the beef broth, beaten egg, tomato paste, Worcestershire sauce, and seasonings. Pour this mixture over the beef and gently combine with your hands. Tip: Don’t overmix, or your meatloaf might turn out dense.
4. Assemble in the pan: Spoon a little bit of the sauce onto the bottom of your bread pan to prevent sticking, then press the meat mixture into the pan, shaping it evenly.
5. Top with sauce: Spread the remaining sauce over the top of the meatloaf. I like to use the back of a spoon to get an even coating.
6. Bake: Pop it in the oven and bake for 1 hour, or until the internal temperature exceeds 160°F. Start checking around 45 minutes to avoid overcooking.
7. Rest and slice: Let the meatloaf rest for 5 minutes after removing it from the oven. This helps it hold its shape when slicing.

Variations to try: make it your own!

This recipe is a blank canvas, so get creative:

• Gluten-free: Use gluten-free breadcrumbs or almond flour in place of regular breadcrumbs.
• Low-carb: Swap the breadcrumbs for combination of almond flour and Parmesan.
• Vegetable-packed: Add grated zucchini or carrots to the meat mixture for an extra dose of veggies. Just make sure to squeeze out excess water first.
• Spicy kick: Mix some hot sauce or cayenne into the sauce for a little heat.
• Cheesy version: Add a layer of shredded cheese (like cheddar or mozzarella) in the middle of the meatloaf for a gooey surprise.
• Seasonal twist: For fall, try adding a pinch of nutmeg or cinnamon to the meat mixture for a cozy flavor.

How to serve meatloaf: presentation tips

To make your meatloaf shine at the dinner table, slice it into thick pieces and arrange on a platter. Garnish with fresh parsley for a pop of color. Serve alongside creamy mashed potatoes, roasted green beans, or a simple side salad for a balanced meal. If you’re entertaining, consider serving it family-style with a basket of warm dinner rolls.

Beverage pairings

For a classic meal like meatloaf, comforting drinks are a perfect match:

• Iced tea: Sweet or unsweetened iced tea complements the tangy sauce beautifully.
• Sparkling water: Add a slice of lemon or lime for a refreshing option that cleanses the palate.
• Homemade lemonade: Its sweet and tart flavor pairs well with the savory notes of the meatloaf.
• Apple cider: If it’s fall, a glass of chilled or warm apple cider is a fantastic seasonal pairing.
• Ginger ale: Its light sweetness and slight spiciness work surprisingly well with the flavors of the dish.

Storing leftovers: tips for reheating

Got leftovers? Lucky you! Meatloaf keeps beautifully:

• In the fridge: Store slices in an airtight container for up to 4 days.
• In the freezer: Wrap slices individually in foil or plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months.
• Reheating: For the best results, reheat in the oven at 325°F until warmed through, about 15 minutes. You can also microwave individual slices, but cover them with a damp paper towel to keep them moist.

Adjusting for different serving sizes

This recipe is designed to serve 4 to 6 people, but it’s easy to scale. For a smaller batch, halve the ingredients and use a smaller pan. For a larger crowd, double the recipe and bake it in two pans or shape it into a larger loaf. Keep an eye on the cooking time—larger loaves may need a bit more time in the oven.

Ready to make your own family favorite?

This old fashioned meatloaf is more than just a meal; it’s a trip down memory lane and a surefire way to win over anyone at your table. Whether you stick to the classic recipe or add your own spin, it’s one of those dishes that never goes out of style. So grab your apron, preheat that oven, and get ready to fill your kitchen with the comforting aroma of this timeless dish. Trust me, you’ll be coming back for seconds.

FAQs

1. Can I use ground turkey instead of beef?
Absolutely! Ground turkey works well, but it can be a bit leaner. Add a splash of olive oil or a grated zucchini to keep it moist.

2. Why do I need to let the meatloaf rest before slicing?
Resting allows the juices to redistribute, so your slices hold their shape and stay juicy.

3. What if I don’t have a bread pan?
No problem! Shape the meat mixture into a loaf by hand and bake it on a sheet pan lined with parchment paper.

4. How can I tell if the meatloaf is fully cooked?
Use a meat thermometer! The internal temperature should exceed 160°F.

5. Can I make the meatloaf ahead of time?
Yes, you can prepare and shape the meatloaf in the pan, cover it, and refrigerate for up to a day. Just add the sauce and bake when you’re ready.

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