How do I keep my classic meatloaf from falling apart?

A well-balanced binder is key. This recipe uses breadcrumbs, milk, and egg to hold everything together. Make sure to let the breadcrumbs soak properly in the milk and avoid overmixing the meat — both are essential to maintaining structure.

Can I make classic meatloaf ahead of time?

Yes! You can assemble the uncooked meatloaf up to 24 hours in advance and store it in the refrigerator, tightly covered. When you're ready to cook, just remove it from the fridge 30 minutes before baking to take the chill off, then proceed as usual.

What’s the best way to store and reheat leftovers?

Leftover classic meatloaf should be wrapped tightly or stored in an airtight container. It will keep in the refrigerator for up to 4 days. To reheat, warm slices in a covered skillet over low heat or microwave in short bursts to prevent drying out. You can also freeze slices for up to 3 months.

Why is the internal temperature important for meatloaf?

For food safety and perfect texture, your classic meatloaf should reach an internal temperature of 160°F (71°C) . Use a meat thermometer to check doneness without overcooking. This ensures the center is cooked through while keeping the loaf moist and juicy.

Classic Meatloaf – Best Ever Comfort Food Recipe

Name: Classic Meatloaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 1/2 pounds ground beef: hearty base for the meatloaf; 1/2 pound ground pork: adds richness and moisture; 1 cup breadcrumbs: binds ingredients and adds lightness; 1/2 cup milk: softens breadcrumbs for a tender texture; 1 small onion, finely chopped: provides sweetness and texture; 2 cloves garlic, minced: adds aromatic depth; 1 egg, lightly beaten: binds everything together; 1/4 cup ketchup: adds sweetness and tang; 1 tablespoon Worcestershire sauce: enhances umami; 1 tablespoon Dijon mustard: sharpens the flavor; 1 teaspoon salt: balances and enhances flavor; 1/2 teaspoon black pepper: adds a mild kick; 1/2 teaspoon dried thyme: herbal and earthy note; 1/2 teaspoon dried parsley: brings mild bitterness and freshness; 1/4 cup ketchup (for glaze): base of the glaze; 2 tablespoons brown sugar (for glaze): adds caramel sweetness; 1 tablespoon apple cider vinegar (for glaze): tangy flavor boost; 1 teaspoon Dijon mustard (for glaze): adds depth and zing

Description

This classic meatloaf recipe combines ground beef and pork with breadcrumbs, herbs, and a tangy ketchup glaze. It’s the ultimate comfort food—moist, flavorful, and perfect for family dinners or meal prep.

Ingredients

Scale

1 1/2 pounds ground beef: hearty base for the meatloaf
1/2 pound ground pork: adds richness and moisture
1 cup breadcrumbs: binds ingredients and adds lightness
1/2 cup milk: softens breadcrumbs for a tender texture
1 small onion, finely chopped: provides sweetness and texture
2 cloves garlic, minced: adds aromatic depth
1 egg, lightly beaten: binds everything together
1/4 cup ketchup: adds sweetness and tang
1 tablespoon Worcestershire sauce: enhances umami
1 tablespoon Dijon mustard: sharpens the flavor
1 teaspoon salt: balances and enhances flavor
1/2 teaspoon black pepper: adds a mild kick
1/2 teaspoon dried thyme: herbal and earthy note
1/2 teaspoon dried parsley: brings mild bitterness and freshness
1/4 cup ketchup (for glaze): base of the glaze
2 tablespoons brown sugar (for glaze): adds caramel sweetness
1 tablespoon apple cider vinegar (for glaze): tangy flavor boost
1 teaspoon Dijon mustard (for glaze): adds depth and zing

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Instructions

Preheat oven to 350°F (175°C) and prepare a baking sheet with parchment or grease a loaf pan.
In a large bowl, mix breadcrumbs and milk. Let sit for 5 minutes to soak.
Add ground beef, ground pork, onion, garlic, egg, ketchup, Worcestershire sauce, Dijon mustard, salt, pepper, thyme, and parsley. Mix gently until just combined.
Shape the mixture into a loaf on the prepared sheet or press into the loaf pan.
In a small bowl, whisk together glaze ingredients: ketchup, brown sugar, apple cider vinegar, and Dijon mustard. Spread evenly over the meatloaf.
Bake for 60–70 minutes, or until the internal temperature reaches 160°F (71°C).
Remove from oven and let rest for 10 minutes before slicing and serving.

Notes

Do not overmix the meat to prevent a dense texture.
Use a thermometer to ensure accurate doneness at 160°F.
Let the meatloaf rest before slicing to retain juices.
Double the glaze if you like extra flavor on top.
Leftovers make great sandwiches or can be frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/6 of loaf)
Calories: 350 kcal
Sugar: 6 g
Sodium: 550 mg
Fat: 20 g
Saturated Fat: 8 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 25 g
Cholesterol: 90 mg