Classic Homestyle Meatloaf

The History Behind This Recipe

Meatloaf became a beloved American supper during the Depression and the rationing years of WWII, when stretching a little meat with breadcrumbs and eggs fed a family generously. The version we know today — glazed with ketchup, studded with onion — is pure mid-century comfort: humble, dependable, and somehow better the next day in a sandwich.

Ingredients (6 servings)

• 2 lb (900g) ground beef (or a beef-pork-veal mix)
• 1 cup breadcrumbs
• 1 small onion, finely diced
• 2 large eggs, lightly beaten
• 1/2 cup (120 ml) milk
• 2 tbsp Worcestershire sauce
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• Glaze: 1/3 cup ketchup + 2 tbsp brown sugar + 1 tbsp Dijon mustard

Instructions

1. Heat the oven to 350°F (175°C). Line a baking sheet with foil.
2. In a large bowl, gently combine the beef, breadcrumbs, onion, eggs, milk, Worcestershire, garlic, salt, pepper, and thyme. Mix until just combined — don't overwork it.
3. Shape into a loaf about 9 x 5 inches on the prepared sheet.
4. Mix the glaze ingredients and spread half over the top of the loaf.
5. Bake 55–65 minutes, until the internal temperature reaches 160°F (71°C). Brush with the remaining glaze halfway through.
6. Rest 10 minutes before slicing; the loaf holds together better.

Tips & Variations

• Gently mixing = tender meatloaf. Overworking makes it dense and tough.
• Bake on a sheet, not a loaf pan, so the fat renders and the edges get caramelized.
• Leftovers make a legendary sandwich — cold or in a hot skillet.