Meatloaf

This post may contain affiliate links.For more information, please see our affiliate policy.This classic Meatloaf recipe is just like Mom used to make: baked as a free-form loaf and brushed with a ketchup glaze.

It’s delicious for dinner and just as good as leftovers the next day (meatloaf sandwich, anyone?).Meat loaf is a classic Midwestern entrée and one that I love seeing on menus.It’s cozy and comforting and absolutely delicious.

There are a few rules about meatloaf: You need binders to hold the loaf together.Eggs are an obvious choice (I like 1 egg per pound of meat).Bread crumbs, rolled oats, or a panade help too.

When it’s time to bake it, you can bake it in the pan or out of the pan.You can free-form the loaf or use the loaf pan as a guide (like I do in this recipe).Your final decision is to sauce it or not.

I like a sweet ketchup glaze brushed on towards the end.It’s also delicious served with gravy (and probably mashed potatoes, too).And there you have it: Your very own Blue Plate Special.

Table of ContentsRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsRecipe FAQsMeatloaf RecipeRecipe ingredients At a Glance: Here is a quick snapshot of what ingredients are in this recipe.Please see the recipe card below for specific quantities.Ingredient notes Ground beef: No need to seek out a special meatloaf mix; regular 80% lean, 20% fat ground beef tastes terrific.Eggs: The yolks lend moisture a