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Easy Classic Meatloaf should be a part of everyone’s cooking repetoire and it makes a killer sandwich!
Easy Classic Meatloaf is just what the name says, easy and classic. Delicous, just like mom used to make. Our family has a funny relationship with meatloaf. It has actually been about 15 years since I have made it. You see, our family had a traumatic meatloaf experience about 15 years ago and no one has eaten it since, until this past week. I knew it was time to give it a try again.
About 15 years ago I was in a dinner group. There were four of us and we took turns cooking dinner for all four families once a week. It was awesome and 99% of the time we loved what was delivered to us on the other three nights. But then there was that one night, the meatloaf night.
Now we had always liked meatloaf and it made a regular appearance at our dinner table until “the meatloaf” was delivered. I’m not sure what went wrong with, but it wasn’t the color or texture we were used to. Let’s just say it went untouched and it never graced our dinner table again.
I went back into my recipe archives and found my old recipe for meatloaf and decided it was time to bring it back One of the best things about making meatloaf is having leftovers for sandwiches.
This meatloaf is everything it should be. It has great color, great texture and great flavor. A topping of ketchup, brown sugar and balsamic vinegar dresses it up a bit and there is no need to add ketchup to that sandwich.
How to Make the Best Meatloaf
- I used panko crumbs because that is what I had on hand but you can also use regular bread crumbs or seasoned bread crumbs. If you use seasoned bread crumbs leave out the Italian seasoning.
- Bake the loaf on a roaster pan.  This will allow the grease from the meat to drain away from the meat and you won’t end up with your meatloaf sitting in a puddle of grease.
- Add the ketchup mixture at the end and bake for an additional ten minutes.  Just bake it long enough for the sauce to set.
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Classic Meatloaf
Ingredients
Meatloaf
- 2 lbs. extra lean ground beef
- 2 Tbsp dried minced onion or 1 cup fresh onion chopped
- 4 tsp garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs lightly beaten
- 1 cup panko crumbs
- 1 tsp Italian seasoning
- 2 Tbsp steak sauce
- 2 Tbsp ketchup
- 2 Tbsp mayonnaise
- 2 Tbsp worcestershire sauce
Topping
- 1/2 cup ketchup
- 2 Tbsp brown sugar
- 1 Tbsp balsamic vinegar
- fresh parsley for garnish
Instructions
- Preheat oven to 350 degrees
- Combine all meat loaf ingredients. Mix to combine.
- Shape meat into a loaf and place on a roasting pan or some pan that has drainage.
- Bake for 40 minutes. Increase heat to 400 degrees and bake for an additional 15 minutes or until internal temperature of meat is 160 degrees F.
- In a bowl combine the topping ingredients. Pour over the top of the meat loaf and bake for an additional 10 minutes.
- Garnish with chopped fresh parsley.
Tips & Notes:
- I used panko crumbs because that is what I had on hand but you can also use regular bread crumbs or seasoned bread crumbs. If you use seasoned bread crumbs leave out the Italian seasoning.
- Bake the loaf on a roaster pan.  This will allow the grease from the meat to drain away from the meat and you won’t end up with your meatloaf sitting in a puddle of grease.
- Add the ketchup mixture at the end and bake for an additional ten minutes.  Just bake it long enough for the sauce to set.
Nutrition Facts:
Dawn Whittey says
Best meatloaf ever served it with mashed potatoes and green beans…big hit.
Dale says
Great quick prep and great results. One of the best meatloaf ever.
Toping was wonderful. company will love it. Thanks Dale What would the chance to get the recipe from you that fits on one page. 18 pages is too much Thanks again.
Leigh Anne Wilkes says
In the link there is a button to print the recipe and it will be on 1-2 pages.
LL says
Addictively good. Comments below speak for themselves. Never any leftovers! Freezes very well. Made the glaze and froze it too. When ground beef goes on sale, I stock up and make two loaves for the freezer. Thanks Leigh Anne.