Traditional Meatloaf

For a meal that’s both comforting and loved by all, look no further than a classic meatloaf. It’s an easy, foolproof dish that everyone will enjoy.

This highly-rated recipe by Chef John is guaranteed to become a favorite in your household. With only 30 minutes of prep time, you'll be happy to make it whenever it's requested!

Ingredients for Classic Meatloaf

Each chef has their own take on meatloaf. Here are the ingredients that Chef John uses in his version:

Ground Chuck
This recipe uses ground chuck, though some reviewers prefer other types of ground meat such as beef or venison.

Vegetables
The almost-pureed combination of carrot, celery, onion, bell pepper, mushrooms, and garlic keeps the meatloaf moist and full of flavor.

Worcestershire Sauce
A tablespoon of Worcestershire sauce adds a savory, umami-rich depth to the meatloaf.

Egg
The egg acts as a binder, holding everything together in the meatloaf.

Spices
Chef John seasons his meatloaf with a blend of dried Italian herbs, salt, pepper, and a hint of cayenne pepper.

Bread Crumbs
Bread crumbs help hold the meatloaf together, providing structure and texture.

Glaze
This meatloaf is topped with a glaze made from brown sugar, ketchup, Dijon mustard, and a dash of sriracha for extra flavor.

How to Prepare Meatloaf

Below is the full, easy-to-follow recipe, but here’s a quick summary of what to expect when preparing this Classic Meatloaf.

Prepare the Vegetables

Pulse the vegetables and garlic in a food processor until they are almost pureed.

Shape the Meatloaf

Mix the vegetables, ground chuck, Worcestershire sauce, spices, and egg together. Add the bread crumbs and blend everything with your hands, but be careful not to overmix.

Bake

Shape the meat mixture into a loaf and place it in a prepared baking pan. Bake for approximately 15 minutes.

Prepare the Glaze

Mix together brown sugar, ketchup, Dijon mustard, and sriracha to create the glaze.

Apply the Glaze

Spread the glaze over the slightly hot meatloaf. Return it to the oven and bake until the internal temperature reaches 160°F.

How Long Should You Bake Meatloaf?

Baking times for meatloaf can vary based on the size of your baking pan. This recipe typically takes between 60 to 75 minutes. To be sure, use a digital thermometer to check the thickest part of the loaf. When it reads 160°F, the meatloaf is done.

What to Pair with Meatloaf

Meatloaf pairs well with just about any side dish (that’s part of its charm)! If you need some inspiration, here are a few delicious options to serve alongside your meatloaf.

The Ultimate Mashed Potatoes
Chuck's Favorite Mac and Cheese
Roasted Parmesan-Garlic Carrots

Not in the mood for those? Browse our collection of side dishes for meatloaf for more tasty options.

Can You Prepare Meatloaf in Advance?

Definitely! Meatloaf is a perfect make-ahead meal. Simply prepare the meatloaf in the loaf pan, cover it with plastic wrap or foil, and store it in the refrigerator overnight.

How to Store Leftover Meatloaf

Wrap your meatloaf tightly in plastic wrap or aluminum foil, or place it in an airtight container. Keep it in the refrigerator for up to three to four days.

Is Freezing Meatloaf Possible?

Yes, you can freeze meatloaf! Start by wrapping it tightly in plastic wrap, followed by a second layer of aluminum foil. For added protection, place the double-wrapped meatloaf into a zip-top freezer bag, labeling it with the date. It will stay good in the freezer for three to four months.

Dinogo Community Feedback and Reviews

"We followed the recipe exactly, except we swapped beef for ground venison... WOW, it was incredible! Even people who don't usually like meatloaf gave it a try and loved it. The flavors were amazing. The glaze has a spicy kick, so be mindful, but it was delicious! We also used a temperature probe to make sure it was cooked perfectly," says Lorraine And-Brian Threlkeld.

"I made this for dinner tonight, and it was a huge hit! Plus, it was so quick and easy to prepare! The finely chopped vegetables kept it moist and flavorful. I baked it for 1 hour and 15 minutes at 325°F, as others recommended. I’ll definitely make this recipe again," says CookinCanada.

"Hip Hip Hooray!!! My husband is the world's pickiest meatloaf critic. I've tried countless recipes, but he didn’t like any of them. THIS RECIPE, however, he LOVES!! Thank you, Chef John. You’re amazing!" says Anne Norman Hastings.

Contributions from Bailey Fink

Ingredients

Meatloaf Ingredients:

• 1 medium carrot, coarsely chopped

• 1 rib celery, coarsely chopped

• ½ medium onion, coarsely chopped

• ½ medium red bell pepper, coarsely chopped

• 4 white mushrooms, coarsely chopped

• 3 cloves garlic, coarsely chopped

• 2 ½ pounds ground chuck

• 1 tablespoon Worcestershire sauce

• 1 large egg, beaten

• 1 teaspoon dried Italian herbs

• 2 teaspoons salt

• 1 teaspoon ground black pepper

• ½ teaspoon cayenne pepper

• 1 cup plain bread crumbs

Glaze Ingredients:

• 2 tablespoons brown sugar

• 2 tablespoons ketchup

• 2 tablespoons Dijon mustard

• 1 teaspoon Sriracha sauce, or to taste

Instructions

Gather all the ingredients you'll need.

Place the carrot, celery, onion, bell pepper, mushrooms, and garlic into a food processor. Pulse until finely chopped, almost forming a purée. Transfer to a large mixing bowl.

Shape the mixture into a loaf about 4 inches high and 6 inches wide. Place it into the prepared baking pan.

Take the meatloaf out of the oven. Spoon the glaze over the top, using the back of a spoon, and allow a little glaze to drip down the sides.

Serve hot and enjoy the deliciousness!

Cooking Tip

Nutrition Information (per serving)