Mom's Classic Meatloaf
If there is one recipe that built this whole website, it's this one. My mother made meatloaf every single Tuesday, and with five hungry kids around the table she learned how to make a pound and a half of ground beef feed the whole crew and still leave a slice for Daddy's lunch the next day. The secret was never anything fancy — just good seasoning, a soft milk-soaked bread base so it never dried out, and that sweet-and-tangy ketchup glaze baked right on top.
This is the recipe my daughter Katie calls me about more than any other, so it's only fitting it lives right here at the top of the box. Serve it with a mound of mashed potatoes and you've got the supper I grew up on. (It also makes the best leftover meatloaf sandwich — cold, on white bread, with a swipe of mayo. Don't knock it till you've tried it!)
Mom's Classic Meatloaf
Ingredients
- 2 slices white sandwich bread, torn into pieces
- 1/2 cup whole milk
- 2 lbs ground beef (80/20)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 large eggs
- 2 Tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried parsley
For the Glaze
- 1/2 cup ketchup
- 2 Tbsp brown sugar
- 1 Tbsp apple cider vinegar
- 1 tsp yellow mustard
Directions
- Heat your oven to 350°F. Line a rimmed baking sheet with foil (free-form loaves brown better than ones crammed in a pan — trust me).
- In a big bowl, soak the torn bread in the milk for 5 minutes until mushy. Mash it up with a fork.
- Add the beef, onion, garlic, eggs, Worcestershire, salt, pepper, and parsley. Mix gently with your hands just until combined — overmixing makes it tough.
- Pat the mixture into a loaf about 9 inches long on your baking sheet.
- Stir together the glaze ingredients and brush about half over the loaf.
- Bake 45 minutes, then brush on the rest of the glaze and bake another 15 minutes, until it reaches 160°F in the center.
- Let it rest 10 minutes before slicing so all those good juices stay put.
That's all there is to it. If you make this, do come back and tell me how it went — it tickles me to think of my mother's meatloaf on tables all over the country.
Comments (3)
Margie, this is EXACTLY like my mom used to make. The milk-soaked bread trick is everything. My husband asked for thirds!
Made this for Sunday supper and doubled the glaze like you said. No leftovers, ha! Thank you for sharing your mama's recipe.
So glad you both loved it! Doubling the glaze is the only way around here too. 💛
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