Classic Meat Loaf Recipe (2024)

1. In a medium bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage, and pepper.

2. Add ground meat. Using clean hands, mix lightly until combined. Lightly pat mixture into an 8x4x2-inch loaf pan.

   Test Kitchen Tip: Instead of using all beef, we also like to do these meat combos (1 pound of each): ground beef + bulk sweet Italian sausage; ground turkey breast + ground pork; and ground beef chuck + ground veal. If the meat mixture is on the lean side, cover the meat loaf with foil for the first 35 minutes of baking to keep it from drying out.

   See Also

   Classic Meatloaf Recipe (The Food Lab)7 Secrets to a Perfectly Moist MeatloafWhy Your Meatloaf Is Watery and How to Fix ItDo You Cook Meatloaf At 350 Or 375?

3. Bake in a 350 degree F oven for 1 to 1-1/4 hours or until internal temperature registers 160 degrees F. Spoon off fat.

   

   See Also

   Classic Meatloaf | The City Cook, Inc.

4. In a bowl combine ketchup, sugar, and mustard; spread over meat.

5. Bake for 10 minutes more. Let stand for 10 minutes before cutting into eight slices.

Apricot-Mustard Glaze

Stir together ½ cup apricot preserves and 2 tablespoons Dijon mustard.

Cranberry Glaze

Stir together ½ cup ketchup and ¼ cup whole cranberry sauce.

Peach-Chile Glaze

Stir together ½ cup peach preserves and 2 teaspoons each Asian chili sauce with garlic and grated fresh ginger.

Ham Loaf

Prepare as above, except use soft bread crumbs. Substitute 1/2 teaspoon dry mustard for the sage, basil, or oregano and omit the salt. Substitute 12 ounces lean ground beef or pork and 12 ounces ground cooked ham for the 1-1/2 pounds ground beef, lamb, or pork. Bake and let stand as above.