A Traditional Meatloaf Recipe, this comfort food is just like mama used to make it. Moist and flavorful, you this is the only meatloaf recipe you will need. The brown sugar and ketchup glaze is not to be missed!
This Traditional Meatloaf is great served with mashed potatoes or Scalloped Potatoes and a veggie – we love green beans or a corn dish!
I grew up on meatloaf and have always loved it. It is the perfect Sunday supper and will always remind me of my childhood.
This is a traditional meatloaf recipe that has that classic brown sugar and ketchup glaze that I have always loved. Not only does it bring in a ton of flavor, but it helps to keep the meatloaf nice and moist, as well.
When I’m craving something traditional and comforting, this is my go-to meatloaf recipe!
The Meatloaf Mix
I have to be honest and say that I have no idea what meat my mom used in her meatloaf growing up, but my guess is that it was just ground beef. When I first started cooking for myself, so many of the meatloaf recipes I came across called for “meatloaf mix”, which I learned was an equal combination of ground beef, ground pork and ground veal. I remember searching high and low for meatloaf mix and never being able to find it.
So I thought I’d make my own, but still couldn’t find ground veal anywhere. I actually have never seen it at the grocery store, to this day. So I do a combination of ground beef and ground pork. It will definitely work with all ground beef, but I love the flavor that the ground pork brings in. For this meatloaf recipe, I’ll typically use 1 1/2 pounds of ground beef and 1/2 pound of ground pork.
The Meatloaf Glaze
The one thing that makes this meatloaf taste so good is the meatloaf glaze. This is a really simple combination of ingredients, and is part of the meatloaf that should not be skipped! Here is what you’ll need:
- ketchup – just regular American ketchup.
- brown sugar – I use light brown, but for a deeper flavor you can use dark brown.
- apple cider vinegar – you need this added acidity. I prefer apple cider vinegar, but feel free to experiment with your favorite vinegar.
Meatloaf Tips and Tricks
- The biggest tip I have for you when making meatloaf is to be careful that you don’t overwork the meat. The more you mess with it, the tougher your meatloaf will be. Mix everything just until it is combined.
- Dice your onion into small pieces so that they will mix into your meatloaf well.
- Line your baking sheet with foil or parchment. Not only does this make cleanup easier, but it also makes it easier to get the meatloaf off of the baking sheet when it’s time to serve it.
- I like to turn on the broiler for the last minute or two to make sure the meatloaf topping is nice and thick and sticky. It’s my favorite part!
- This recipe can easily be doubled so that you can freeze one for later. I give you some tips for this below.
How To Tell When Meatloaf is Done
Meatloaf is actually really easy to make – the hardest part is always knowing when the meatloaf is done. You don’t want it pink in the middle, but you also don’t want to overbake the meatloaf and end up with dry and crumbly meatloaf.
The easiest (and best!) way to know when the meatloaf is done is with an instant read thermometer. You want the internal temperature to be between 155ºF and 160ºF. You can pull it out at 155ºF and it will continue to cook up to the 160ºF mark.
If you don’t have an instant read thermometer, just keep in mind that a meatloaf with 2 pounds of meat will take about 1 hour to bake at 350ºF. You can press a fork into the center of the meatloaf and if it goes in easily without any resistance, the meatloaf is most likely done.
How to Freeze Meatloaf
You can freeze meatloaf before you have baked it, or you can freeze meatloaf that has already been baked. Here is how you do each method:
Freezing Uncooked Meatloaf
For this method, you’ll prepare the meatloaf up to the point of shaping the loaf. I like to skip the glaze and then prepare that fresh when it’s time to bake the meatloaf. Shape the loaf on a foil lined baking sheet, then place the whole thing in the freezer until it is frozen through enough to remove from the baking sheet, about 2 hours. Then wrap it tightly in plastic wrap, and then if you have a freezer safe container, you can put it in that. If you don’t, wrap it tightly in a layer or two of foil. Place in the freezer for up to 3 months.
Freezing Cooked Meatloaf
You can do this this same as above with a full meatloaf, although I prefer the first method if I am freezing a full meatloaf. I prefer this method if I am freezing leftovers, or slices that are easy for single servings.
I like to place the slices on a single layer on a foil lined baking sheet and freeze for about an hour. Then each slice can be wrapped individually, or added to single serving containers.
Heating the Meatloaf
If you are cooking the uncooked meatloaf, let it thaw in the refrigerator overnight then continue the recipe as written, adding the glaze. If it is still part-way frozen, you may need to add on 20-30 minutes more for it to bake though completely.
Individual slices can be reheated in the oven or in the microwave. Just heat until heated through.
More Recipes Perfect for Sunday Dinner
Chicken Lasagna with Green Chile and Cheese
Braised Country Style Ribs Recipe
Poppy Seed Chicken
Salisbury Steak Recipe
Slow Cooker Pot Roast
Beef Tips and Gravy
Classic Homemade Beef Stew
Traditional Meatloaf Recipe with Brown Sugar and Ketchup Glaze
Ingredients
Meatloaf Glaze:
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 4 teaspoons cider vinegar
Meatloaf:
- 1 tablespoon extra virgin olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 large eggs lightly whisked
- 1/4 cup milk
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon hot pepper sauce
- 2 pounds ground meat*
- 2/3 cup crushed saltine crackers about 16 crackers
- 1/3 cup minced fresh parsley
Instructions
To make the glaze:
- Combine ketchup, brown sugar and cider vinegar in a small bowl.
To make the meatloaf:
- Preheat the oven to 350ºF. Line a rimmed baking sheet with foil. Set aside.
- Heat a skillet over medium-high heat. Add the oil, and once shimmering, add the onion and cook until tender. Add the garlic and cook an additional minute, then remove from the heat to cool slightly.
- In a medium bowl, combine the eggs, milk, Worcestershire sauce, mustard, salt, pepper, thyme and hot pepper sauce. Mix until combined.
- In a large bowl, combine the meat, crackers, parsley, and cooked onion and garlic mixture. Add the egg mixture and mix just until combined.
- Transfer the mixture to the prepared baking sheet. Form into a loaf about 9x5-inches.
- Brush half of the glaze over the meatloaf.
- Bake for 30 minutes, then spread the remaining glaze over the top and sides of the meatloaf.
- Return to the oven and bake until the meatloaf registers 160ºF on an instant read thermometer, about another 20-30 minutes.
- If desired, you can turn on the broiler for the last couple minutes to really thicken up the glaze.
- Cool for 10-15 minutes before slicing to serve.
sunita says
Deborah, you do live in the midst of natural beauty….and your meatloaf loks lovely…and I quite like the picture…something so natural about it 🙂
Polliwoggy says
Oh, how I can relate on so many levels! I live in Flagstaff, which is also snowy and small, and I can’t find any ingredients here. It’s very frustrating. Secondly, I’m forever trying to convince my picky husband that he WOULD like different foods if he just had them made in a different way than he’s used to having them. For example, he didn’t like mashed potatoes for years until I made them for him because his dad always puts pickle juice and bbq sauce in them! Thanks for sharing this post, it had me cracking up.
Tiffany says
My family lives in the NC mountains, and it IS so pretty up there…especially in the Fall. The Appalachians are a lot softer…more rounded I guess with age, than your mountains…but both are beautiful.
As for meatloaf….I’ve never used meatloaf mix, although they do sell it here in the south. But veal…YUCK! The animal-rights person inside me can’t go there!! LOL!! I just use either all beef or all turkey. And my glaze is the same except I use lemon juice instead of vinegar.
Emiline says
Really? Gelatin in meatloaf?
The meatloaf does look good. I serve at a restaurant, and meatloaf is really popular. They do the glaze on the outside, instead of bacon.
Hopefully your area will start improving, and getting some more gourmet items in. My area is hard to find some things, too. In the last few months, it seems to be getting better. We got pancetta! It’s $5.99 for a tiny package. 😮
Shandy says
Hi Deborah, I just love your mountain view! You know, the veal thing is not easy, no matter where you live, I think. I did find veal but had to grind it up myself. When I say that I found veal, I did a computer search for the area and all meat stores. I then spent a long period of time calling all these places, then when I finally did find a place that sold veal, I told him I would be right over. I wished I had looked at the address first! It took be about an hour and fifteen minutes to get there and then the selection was slim. What an experience!
The meatloaf looks delicious and I am with you about the outside texture. I still think I will try it because my husband LOVES meatloaf so this would be up his alley.
BTW, I made your chocolate oatmeal coconut cookies today and they are wonderful! Thank you for posting the recipes! =D
Shandy@pastryheaven
Shandy@pastry heaven
glamah16 says
Beautiful place whwere you live. We were just talking about meatloafs today!
Katy says
That view is just incredible! I’d eat a hundred casseroles if we could put a mountain right outside my front door. I know what you mean about ingredients though — I am constantly remembering how lucky I am for the amazing specialty food stores in NYC!
Melanie says
I was laughing out loud at your “casserole country” comment. I live in Northern Utah – and I have had similar experiences trying to find ingredients here. Nothing against where I live but having just moved here from Wisconsin where food options were more plentiful, I sometimes get very frustrated! I’m learning how to make great substitutions. Your meatloaf looks very delicious and I’ve heard great things about this cookbook.
Tarah says
That brown sugar ketchup glaze sounds intriguing. I think I’ll try this on the Turkey Meatloaf that I’m making tonight :]
Christina says
What a stunning picture, Deborah! The sky is just as lovely as the mountains.
Great flavorings in your meatloaf. I like the addition of thyme. Speaking of meatloaf, I had ground venison meatloaf last night that tasted great.
Gabi says
Hey Deborah,
If you come around the mountain to Salt Lake, Snider Bros Meats in he Cottonwood area (ph# 272-6469) carries ground veal at about $4.89 a pound. I don’t cook with beef at home because my husband doesn’t like it but I know they have it. They have a good selection of meat you can’t find at your local market.
Your meatloaf looks great anyway!
xoxo
Katie B. says
Something useful my butcher told me recently: If you don’t use veal, use beef, but add a packet of gelatin. I haven’t tried it yet, but my butcher has been nothing but good to me about everything else! 🙂
Katerina says
You know, I don’t know if I have ever had meat loaf, I love meat balls and burgers, and I love mixes meats in ragus.. I really should give it a try but it doesn’t really sound that appetizing? Too many bad associations I suppose. If you can’t find veal why not trying something totally different like ground turkey?
Laura says
I’m lucky enough to have an old fashioned butcher shop in my town, so I’ll bet I can get the veal. For some reason I’ve been really into meatloaf lately, which is funny since I really disliked it growing up. I’m going to try this recipe…and I’m putting that cookbook on my amazon wish list!
Mary says
Ok, so it sounds like we are living in similar places. No veal here either unless you grow the cow. But your view is a LOT prettier. I’d love to go to Utah someday.
The cooking light chipotle turkey meatloaf is really really good. And ground turkey can be found here, so I’m fairly sure you can get it there! 😉
Happy cook says
Wow Wish i was living were you were living; The view from your place is just breath taking.
Love the meat loaf.