A Classic Meatloaf for Everyone

This cozy, homestyle meatloaf is everything you want in a comfort dinner—hearty, juicy, and glazed with a sweet-savory topping. Made with ground beef, oats, herbs, and a ketchup-Worcestershire glaze, it’s simple yet incredibly satisfying. Pair it with mashed potatoes and roasted veggies for a nostalgic, crowd-pleasing meal.

• Ground Beef: Use 85% lean ground beef for the perfect balance of flavor and moisture. Freshly ground meat from the butcher gives the best texture and prevents overmixing.
• Quick-Cooking Oats: A great gluten-free binder. You can sub rolled oats for a heartier texture, but skip steel-cut oats—they won’t soften enough during baking.
• Flavor Base: Chopped onion, minced garlic, eggs, ketchup, milk (dairy or non-dairy), Worcestershire sauce, chopped parsley, Italian seasoning, salt, and black pepper. These ingredients keep the loaf moist and flavorful.
• Meatloaf Glaze: A delicious mix of ketchup, Worcestershire sauce, and coconut or brown sugar. It’s tangy, sweet, and caramelizes beautifully in the oven.

Step 1: Mix the Meatloaf

• Preheat oven to 350°F (175°C)
• In a large mixing bowl, combine ground beef, onion, garlic, eggs, oats, milk, ketchup, Worcestershire sauce, parsley, Italian seasoning, salt, and pepper
• Use your hands to gently mix everything together—don’t overwork the meat or it’ll become dense

Step 2: Shape the Loaf

• Lightly grease a casserole dish, rimmed baking sheet, or 9×5-inch loaf pan
• Form the meat mixture into a loaf shape (about 9×5 inches) if not using a loaf pan
• Place it in the center of your baking dish

Step 3: Glaze the Top

• In a small bowl, whisk together ketchup, Worcestershire sauce, and sugar
• Brush the glaze over the top and sides of the meatloaf to coat it completely

Step 4: Bake and Rest

• Bake uncovered for 50–60 minutes, or until the internal temperature reaches 160°F (70°C)
• Remove from oven and let the meatloaf rest for 10 minutes before slicing
• This resting time helps it hold together and keeps it juicy

1. Can I use breadcrumbs instead of oats?
   Yes, breadcrumbs work just as well as oats. If using seasoned breadcrumbs, reduce added salt slightly.
2. What kind of sugar works best in the glaze?
   Brown sugar or coconut sugar both add a nice depth of flavor. Use whichever you prefer or have on hand.
3. Can I freeze meatloaf?
   Absolutely. Wrap slices individually or freeze the whole cooked loaf. Reheat in the oven or microwave until warmed through.
4. How do I keep meatloaf from falling apart?
   Be sure to let it rest after baking and avoid overmixing the meat mixture during prep. Both steps are key to structure.
5. Can I add vegetables to the meatloaf?
   Yes, finely grated carrots or zucchini can be mixed in for added moisture and nutrition. Just be sure to squeeze out excess water first.