Classic Meatloaf

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Classic Meatloaf- a family favorite weeknight meal.


Classic Meatloaf is one of those comfort recipes that never gets old. It’s super juicy and flavorful with a ketchup/brown sugar glaze on top. Served with mashed potatoes and green beans, it is such a satisfying family meal.

I also love it with this Super Creamy Mac and Cheese!

Classic Meatloaf- a weeknight favorite family meal.


Classic Meatloaf with a Brown Sugar Glaze

Classic Meatloaf is wonderful for a weeknight meal. It’s quick and easy to mix together and can be assembled ahead of time and then baked or it can be baked, refrigerated and then reheated for supper.

Classic Meatloaf- a family favorite weeknight meal.


Classic Meatloaf- a family favorite weeknight meal.


I like to bake my meatloaf in a 9×5-inch pan. A great tip is to place 2 pieces of bread in the bottom of the pan to soak up excess grease and oil. Then you can scrape the oil-soaked bread off the bottom just before serving.

This Classic Meatloaf is flavored with plenty of onion, green pepper, basil, and a little dried thyme and hot sauce.

Classic Meatloaf- a family favorite weeknight meal.

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Classic Meatloaf- a family favorite weeknight meal.

Classic Meatloaf

Course: Main Course
Cuisine: Southern
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8 servings
Calories: 308kcal
Author: Christin Mahrlig
Classic Meatloaf is super juicy and flavorful with a ketchup/brown sugar glaze on top. Always a family favorite!
Print Recipe


  • 1 tablespoon butter
  • 1 medium sweet onion chopped
  • 1/2 green pepper chopped
  • 4 slices bread divided
  • 3/4 cup milk
  • 2 pounds ground beef 90% lean
  • 2 eggs lightly beaten
  • 1 1/2 teaspoons seasoned salt
  • 1 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 3 to 4 shakes hot sauce (I use Tabasco)


  • 1/2 cup ketchup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon packed brown sugar


  • Preheat oven to 350 degrees.
  • In a nonstick pan, melt butter over medium heat. Add onion and green pepper and cook until soft.
  • Season onion and pepper with salt and pepper and let cool.
  • Tear 2 pieces of bread into small pieces and combine in a small bowl with the milk.
  • Grease a 9x5-inch pan and place the remaining 2 pieces of bread in the bottom of the pan. You can use the end pieces of bread for this. The bread will soak up most of the grease and can be discarded after cooking.
  • In a large bowl, combine ground beef, eggs, seasoned salt, pepper, basil, thyme, ketchup, Worcestershire sauce, and hot sauce.
  • Add bread soaked in milk and cooled onions and peppers.
  • Gently mix everything until evenly combined, being careful not to overmix.
  • Transfer mixture to prepared pan and gently pat it down so that it is even along the top.
  • To make glaze, mix together ingredients in a small bowl. Spread on top of uncooked meatloaf.
  • Place in oven for 60 to 70 minutes.
  • Let cool 10 minutes before removing from pan. Scrape bread slices off bottom and discard. They are just there to soak up excess grease.


Calories: 308kcal

More Comfort Food Recipes

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Easy Chicken Pot Pie

Chicken Fried Steak with White Gravy

Chicken Fried Steak

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18 thoughts on “Classic Meatloaf

  1. Made this for our family’s Thanksgiving and it was a hit, even with the kids! Wouldn’t change a thing! Thank you!

  2. Turned out great! Added creole seasoning instead of the hot sauce to give it a little southern kick (was great and not overpowering).

  3. Cross your fingers! I just tried the recipe! It’s in the oven. I’ll let you know what my wife and kids think about it.


  4. Made this tonight and it was some of the tastiest meatloaf I’ve ever had! Thank you for sharing!

    Quick question: any tips on getting it out of the pan to scrape the bread off the bottom? Mine totally fell apart when I tried and I wasn’t too concerned about presentation.

  5. This meatloaf was very yummy. It will be replacing my old recipe. Only issue is that the bread on the bottom of pan did absorb all excess liquid and difficult to remove at the end.
    Will make again but not use bread in pan bottom.

  6. We are planning a meatloaf cook-off at my work and this recipe is nearly identical to my grandmother’s! And what a super helpful “kitchen hack” using the bread to soak up the fatty drippings (especially since I mixed 1/2 pound of ground pork with the beef). Two thumbs up!

  7. When I think of meatloaf this is what I imagine. This really reminds me of what I used to eat growing up. Nobody used to like anything spicy, but now that I’m making it I’m definitely using the Tabasco. Yum!

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