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 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.
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.
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- 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.
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21 thoughts on “Classic Meatloaf”
Made this for our family’s Thanksgiving and it was a hit, even with the kids! Wouldn’t change a thing! Thank you!
This recipe was a hit. Moist and with the Southern taste. This is the only meatloaf my family likes. 5 stars all around
how do you remove bread from bottom?
I’ve made this recipe a dozen times. It’s absolutely delicious…..everytime!
Turned out great! Added creole seasoning instead of the hot sauce to give it a little southern kick (was great and not overpowering).
This is the comment I was looking for lol 👌🏽
Add one T of sweet relish (Mt. Olive) and forget the rest except Garlic
it brings back the true flavor to southern cooking
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.
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.
This was one of the beat meatloaf we have ever cooked.
I’m going to up It and use 1 pound ground beef and 1 pound of Bob Evans spicy sausage.
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.
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!
Good luck with the cook-off Vickie!
Did you win?
It’s hard to make meatloaf look pretty, but you sure did! Classic flavors done so well. Yum!
This really does look like the BEST ever classic meatloaf, Christin! This looks so cozy and comforting and the absolute perfect weeknight meal that I’m pretty sure my family is going to love!
You are the expert on classic comfort foods! We LOVE a meat and potatoes meal and I definitely want to try this!
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!
I definitely agree that meatloaf is one of those classic dishes. I hardly ever make meatloaf, but every now and then, I get a craving for it. Your version looks SO good, Christin!
I’m… Floored. I had no idea I could make meatloaf this good. I used really thick hot dog buns on the bottom and just slapped the meatloaf upside down on a plate. Really wish there was a prettier way but holy cow was this bomb af.