When it came to hearty family dinners, grandma’s meatloaf was always front and center. Juicy, flavorful, and topped with a sweet tangy glaze, it was the kind of dish that brought everyone to the table — and usually back for seconds.
This guide walks you through making traditional meatloaf from scratch, using simple ingredients and grandma’s old-fashioned method for a moist, savory loaf every time.
Why Meatloaf Is a Comfort Food Classic
- Uses affordable, everyday ingredients
- Easy to prep and bake in one pan
- Feeds a whole family with plenty of leftovers
- Customizable with herbs, vegetables, or sauces
- Freezes and reheats beautifully
Ingredients for Grandma’s Meatloaf
This recipe makes a 9-inch loaf that serves 6–8 people.
For the Meatloaf:
- 2 lbs (900g) ground beef (80/20 for best flavor)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ¾ cup breadcrumbs
- ⅓ cup milk
- 2 large eggs
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme or parsley (optional)
For the Glaze:
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard or regular mustard
- Optional: a splash of vinegar for tang
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 175°C (350°F). Line a baking sheet with parchment or lightly grease a loaf pan.
2. Prepare the Meat Mixture
In a large bowl, combine the breadcrumbs and milk. Let sit for 2–3 minutes to soak.
Add in the ground beef, chopped onion, garlic, eggs, Worcestershire sauce, ketchup, salt, pepper, and herbs.
Mix gently with your hands or a spoon until just combined. Don’t overmix — it makes the loaf tough.
3. Shape and Bake
Form the meat mixture into a loaf shape on a lined baking sheet or press gently into a loaf pan.
Bake uncovered for 40 minutes.
4. Add the Glaze
While the loaf is baking, mix the glaze ingredients in a small bowl.
After 40 minutes of baking, spread the glaze evenly on top of the meatloaf.
Return to the oven and bake for another 15–20 minutes, or until the internal temperature reaches 70°C (160°F).
5. Rest and Slice
Let the meatloaf rest for 10 minutes before slicing. This keeps it juicy and easier to serve.
Serving Suggestions
- With mashed potatoes and green beans
- Alongside roasted vegetables or coleslaw
- Sliced on sandwiches with mayo and pickles
- With a side of mac and cheese or buttered corn
Grandma’s tip: Meatloaf sandwiches the next day are even better!
Storage and Reheating
Refrigerate:
- Store in an airtight container for up to 4 days
Reheat:
- Microwave individual slices or reheat whole in oven at 160°C (325°F)
Freeze:
- Wrap whole loaf or individual slices in foil and freeze up to 3 months
- Thaw overnight in the fridge before reheating
Variations to Try
- Cheesy Meatloaf: Add shredded cheddar or mozzarella to the mix
- Turkey or Chicken Meatloaf: Use leaner meat and adjust moisture with extra milk or oil
- Spicy Kick: Add hot sauce or chopped jalapeños
- Vegetable Boost: Grate in carrots, zucchini, or mushrooms
- BBQ Glaze: Swap ketchup glaze for your favorite BBQ sauce
Grandma’s Secrets for the Perfect Meatloaf
- Let the breadcrumbs soak in milk — it helps keep the loaf moist
- Don’t overwork the meat — mix just until combined
- Bake on a baking sheet for crispier edges, or in a loaf pan for a softer texture
- Always rest before slicing to retain juices
- Double the glaze if you like it extra saucy
Final Thoughts: A Slice of Tradition
Grandma’s meatloaf was more than dinner — it was the heart of Sunday night meals, the comfort after long days, and a family favorite that always delivered. With this tried-and-true recipe, you can bring that same warmth and flavor to your own table — one savory slice at a time.
