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Old-Fashioned Meatloaf Dinner Recipe

Old-Fashioned Meatloaf Dinner Recipe

The Old-Fashioned Meatloaf Dinner Recipe is your go-to for a hearty, classic meal that brings warmth and nostalgia to your table. This recipe is incredibly useful for weeknight dinners when you need something satisfying and family-friendly that comes together with minimal fuss.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds lean ground beef (85% lean or 90% lean recommended)
  • 1 cup panko breadcrumbs
  • 0.5 cup finely chopped yellow onion
  • 0.25 cup milk
  • 2 large large eggs, lightly beaten
  • 2 tablespoons ketchup plus more for topping
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried Italian seasoning
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
Glaze
  • 0.25 cup ketchup
  • 1 tablespoon brown sugar
  • 1 teaspoon Dijon mustard

Equipment

  • Baking sheet
  • Loaf pan
  • Large mixing bowl
  • Small bowl
  • Instant-read thermometer

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or a loaf pan.
  2. In a large mixing bowl, combine the beaten eggs, milk, 2 tablespoons of ketchup, and Worcestershire sauce. Whisk them together until well incorporated.
    2 large large eggs, lightly beaten, 0.25 cup milk, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce
  3. Add the panko breadcrumbs, finely chopped yellow onion, dried Italian seasoning, salt, and black pepper to the wet ingredients. Stir to combine.
    1 cup panko breadcrumbs, 0.5 cup finely chopped yellow onion, 1 teaspoon dried Italian seasoning, 0.5 teaspoon salt, 0.25 teaspoon black pepper
  4. Add the ground beef to the bowl. Using your hands, gently mix all the ingredients until just combined. Be careful not to overmix, as this can result in a tough meatloaf.
    1.5 pounds lean ground beef (85% lean or 90% lean recommended)
  5. Shape the mixture into a loaf on the prepared baking sheet or press it into the loaf pan, ensuring it has a uniform shape.
  6. In a small bowl, whisk together the ¼ cup ketchup, brown sugar, and Dijon mustard until smooth. This glaze will add a wonderful sweet and tangy finish.
    0.25 cup ketchup, 1 tablespoon brown sugar, 1 teaspoon Dijon mustard
  7. Spread about half of the glaze evenly over the top of the meatloaf. Reserve the remaining glaze for later.
  8. Place the meatloaf in the preheated oven. Bake for 40 minutes.
  9. After 40 minutes, carefully remove the meatloaf from the oven and spread the remaining glaze over the top.
  10. Return the meatloaf to the oven and bake for another 10-20 minutes, or until an instant-read thermometer inserted into the center registers 160°F (71°C) and the juices run clear.
  11. Once baked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful meatloaf.
  12. Slice the rested meatloaf into generous portions and serve hot with your favorite side dishes.

Notes

Allow the cooked meatloaf to cool completely before storing. Store in an airtight container in the refrigerator for up to 3-4 days. For longer storage, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Frozen meatloaf will remain fresh for up to 2-3 months. To reheat refrigerated meatloaf, microwave individual slices on 50% power for 1-2 minutes, or reheat slices in a skillet over medium-low heat with a splash of water or broth. For a whole or larger portion, reheat in a preheated oven at 325°F (160°C) for about 15-20 minutes. If reheating from frozen, thaw overnight in the refrigerator first, then reheat as usual.