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You know me. I love a retro recipe revival! This time I’m bringing back classic meatloaf. Wait! Stay with me. Yes, it has a bad rep but I promise that this recipe is pivotal. So imagine a succulent loaf of juicy beef and pork, emboldened with herbs and smoky paprika. Imagine it glistening with a generous glaze of ketchup (and a special secret ingredient). Imagine your kids saying “Meatloaf? YES!!”

Speaking of retro recipe revivals, have you tried this Tater Tot Casserole? Made without the canned soup but still a nostalgic blast from the past.

Close up shot of slices of classic meatloaf on a plate with potatoes and beans

Classic meatloaf recipe

Understanding the ingredients means pulling off a sumptuous ketchup-glazed meatloaf is surprisingly easy.

A combination of meats gives a bonus flavour dimension to the dish. In mine, I use equal measures of ground beef and pork. Other recipes suggest mixing in pricey venison or veal. My budget-friendly version of the classic meatloaf recipe will result in a tender and succulent loaf.

Onions need to be given a slow sauté to release flavour into the oil. Then add the herbs and spices. I like thyme, coriander and This is an affiliate link.smoked paprika. You could use slightly spicier cayenne if that’s to your taste.

Egg is important to bind the meat together. Without it, you’ll have a crumbly meatloaf!

Breadcrumbs will soak up the meat juices while cooking, preventing it from drying out. What’s more they contribute to a lighter-textured meatloaf. Without them, it’s a bit like biting into a block of compacted hamburger. I use panko breadcrumbs which absorb less oil.

This is an affiliate link.Worcestershire sauce, ketchup and salt and pepper are the seasonings. Worcestershire sauce is a wonder condiment that brings the umami to anything savoury!

Some recipes will add a ½ cup of milk to the mix to ensure moisture. I stick to plain water which works just as well.

If you want to ramp things up yet another notch, try out my Creamy Mushroom Stuffed Meatloaf!

Side shot of multiple slices of meatloaf stacked upon eachother on a platter

Meatloaf glaze

The glaze is crucial. I believe it makes all the difference between loving and loathing meatloaf. If you’re not a fan, I bet it’s because you’ve never had one with a good glaze.

The glaze does a couple of essential things; first, it stops moisture escaping while the meatloaf is cooking. Second, it sparks a tangy firework of flavour. Third, when it’s cooked it forms a sweet, sticky, caramelised crust that everyone will be fighting over.

I’ve adhered to a glaze used in a classic meatloaf recipe by using ketchup, brown sugar and vinegar (apple cider). So, what’s this special secret ingredient? This is an affiliate link.Gochujang paste.

It’s a deep red, fermented bean paste from Korea. This snappy Asian condiment is subtly smoky, sweet and spicy and does saucy things to beef.

Top down shot of a poece of metloaf with potatoes on a plate with a fork on top

Recipe Tips and Notes

Mixing meats is a surefire way to create a juicier, more deeply flavoursome dish. Just like recipes for Italian ragu or meatballs, I use a combination of ground beef and pork.
Don’t skimp on the sauté, this is what the foundation of the meatloaf is built upon! Take around ten minutes sautéing the onion before adding the herbs and spices. At the very end, add minced garlic. It catches quickly burns burns easily, so be aware.
Older recipes suggest adding milk. But I prefer a dairy-free version and so I use water. It still provides the required moisture, but I don’t believe it makes any difference to the taste.
Finally, the glaze is the crowning glory. I glaze mine twice: once before the meatloaf goes into the oven to help seal in the moisture, and once again when it comes out for that glistening aesthetic.
My meatloaf glaze incorporates the traditional mix of ketchup, brown sugar and apple cider vinegar with a little Vikalinka twist- Korean This is an affiliate link.Gochujang paste. This pungent paste is a funky cross between sriracha and miso and rockets your meatloaf out of the 50s and into this century.
Use. A. Meat. Thermometer. Overdone meatloaf is dry and unappetising. Underdone meatloaf is dangerous! As home ovens vary quite drastically, your meatloaf could be done in an hour or perhaps an hour and 10. Testing the temp with a This is an affiliate link.thermometer is the best way to make sure it is done to tender perfection.

Process shots of meatloaf mixture being combined and made into a meatloaf

Serving suggestions

It’s hard to resist serving a classic meatloaf with classic sides! While perfecting your meatloaf, it’s a good idea to include at least one semi-slick or saucy sidekick, i.e. a runny mash or cheesy mac to mask any over bakedness.

Some of my favourite combos are:

Instant pot mash with cream cheese + crispy Brussels sprouts with honey and bacon.
Crispy air fryer potatoes + lemon garlic greens beans.
Baked macaroni and cheese + buttery corn on the cob.

Storage and leftovers

Meatloaf is the ultimate mom-hack for a low-prep weeknight meal as, once prepared, it offers a range of storage options:

1) Prepare, bake and eat on the day.

2) Prepare, refrigerate and eat the next day (no more than two).

3) Prepare, bake, freeze for up to six months, bake again to eat.

4) Prepare, freeze for up to six months, thaw and bake to eat.

Whatever you settle on, make sure to use your meat thermometer when cooking to check the temperature at the centre of the loaf.

And as for cooked leftovers, they’ll keep for 3-4 days in the fridge. Use them up in the most incredibly satisfying sandwiches! For a cold deli-style doorstopper, layer crisp lettuce, juicy tomato, and thick meatloaf slabs smothered in mustard and pickles on sourdough bread.

Or for an economical twist on my hot and melty French Dip Sandwich, just replace the roast beef with thicker meatloaf slices.