Classic Meatloaf Recipe is so easy & just like mom used to make. Deliciously hearty dinner that’s perfect when paired with mashed potatoes & green beans.
Did you grow up having meatloaf for dinner? My mom made it occasionally, but we didn’t make dinner all that often. However, I remember having it frequently when I would spend the summers with my grandparents.
Meatloaf is such a classic dinner recipe, which is why, I think, it falls in the category of comfort foods. It is dinnertime staple & everyone should have a “go-to” meatloaf recipe on hand. This one will not disappoint.
The hubs says that meatloaf is just something men crave – alongside mashed potatoes that is. I can see why. It’s hearty & filling, savory & delicious.
meatloaf classic recipe ketchup
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While this is a classic, old-school recipe, it is one that my whole family asks for all the time. Sometimes the old recipes are just the best. Not only is it fabulous for dinner, but this sure makes a great meatloaf sandwich the next day for lunch too.
classic meatloaf
Here are some commonly asked questions
Can I use bbq sauce or tomato paste instead of ketchup for this recipe?
Yes, you sure can. We like to change it up & use those from time to time. But to keep this true to the family recipe that I grew up on, we did ketchup for this one.
Where is meatloaf originally from?
Meatloaf is a traditional dinner in Germany, Scandinavia & Belgium. Interestingly, American meatloaf has origins in scrapple, a similar idea to meatloaf, that is also known by the Pennsylvania Dutch name Pannhaas or “pan rabbit”. Traditionally, it is a combination of pork scraps & trimmings that is combined with cornmeal & wheat flour & spices, which differs from the beef we use in a classic meatloaf these days.
What is the best way to store this traditional meatloaf recipe?
We almost never have leftovers of this particular meatloaf recipe. But when we do, I find that the easiest way is to place in a shallow airtight container, label with the date & refrigerate. Make sure to get the leftovers refrigerated within an hour of cooking to prevent bacteria growth.
Why use a shallow container to store the leftovers?
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature. As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
So, if the deep container of food takes several hours to finally get to that 35 degrees, the bacteria has been growing in your leftovers for those several hours. Not exactly what you want to happen.
traditional meatloaf recipe
How many people will this serve?
Honestly, this really depends on how large or small your portions are & how large the appetites are. I’m feeding 5 adult appetites, so this recipe feeds us 5 with NO leftovers or seconds. But if you are feeding 2 adults & 2 smaller kids, then you will probably get at least 2 nights out of this meal. So nice to not have to cook dinner the next night.
Can this recipe be doubled?
Yes – I usually like to double this recipe because I love leftovers & having a bit more for those that want seconds. You just can’t go wrong with more meatloaf, can you? If you are having company over, maybe another family, be sure to make 2 loaves – unless, of course, it will just be 4-5 people total.
HOW DO YOU MAKE Classic Meatloaf Recipe?
- Preheat oven to 350 degrees.
- Combine ground beef, ground chuck, milk, Worcestershire sauce, salt, dry mustard, pepper, minced garlic, egg, & bread crumbs/panko in a large mixing bowl.
- Work together with your hands until completely combined – but don’t over-work the meat.
- Spray a 9x5x3 loaf pan with olive oil or cooking spray.
- Transfer the meat mixture to the pan & pat down so it’s smooth on top.
- Add the ketchup to the top & spread evenly with a spatula.
- Bake uncovered for 60-75 minutes or until internal temperature reaches 160 degrees.
**TIP- you can use your stand mixer with the paddle attachment & pulse several times just until mixed- don’t let it get pasty.
How to reheat meatloaf with ketchup?
The easiest way to reheat this meatloaf is to place the leftover pieces on a microwave-safe plate & microwave for 1-2 minutes.
To make this recipe you will need…
- lean ground beef
- ground chuck
- milk
- Worcestershire sauce
- salt
- dry mustard
- pepper
- minced garlic
- egg
- bread crumbs or panko
- ketchup
Products I love when making this 2 pound meatloaf recipe…
This easy homemade meatloaf recipe is so simple and delicious – and you probably already have many of these items on hand like I do! OR If you’ve never made a traditional meatloaf recipe before, you might be a bit nervous – but you’re going to love the how easy this makes dinner time. I have made a list below of the things I absolutely can’t live without when it comes to making this easy classic meatloaf recipe.
- Worcestershire sauce
- dry mustard
- minced garlic
- panko
- table salt
- measuring cups
- wet ingredient measuring cup
- ketchup
- loaf pan
- measuring spoons
- thermometer
- mixer
The perfect homemade meatloaf recipe! Mmmmm!
Scroll to the bottom for the Printable Recipe
Pair this meatloaf with this delicious side…
If you love this classic meatloaf, you’re going to love these quick & easy dinner recipes too. Please click each link below to find the easy, printable recipe!
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how to make meatloaf with ketchup
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Classic Meatloaf Recipe
Ingredients
- 1 pound lean ground beef
- 1 pound ground chuck
- 1/2 cup milk
- 1 tbsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp dry mustard
- 1/4 tsp pepper
- 2 tsp minced garlic
- 1 egg
- 1/2 cup bread crumbs or panko
- 1/2 cup ketchup
Instructions
- Preheat oven to 350 degrees
- Combine ground beef, ground chuck, milk, Worcestershire sauce, salt, dry mustard, pepper, minced garlic, eggs, & bread crumbs/panko in a large mixing bowl.
- Work together with your hands until completely combined – but don’t over-work the meat.
- Spray a 9x5x3 loaf pan with olive oil or cooking spray.
- Transfer the meat mixture to the pan & pat down so it’s smooth on top.
- Add the ketchup to the top & spread evenly with a spatula.
- Bake uncovered for 60-75 minutes or until internal temperature reaches 160 degrees.
**TIP- you can use your stand mixer with the paddle attachment & pulse several times just until mixed- don’t let it get pasty.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
