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A full serving of retro meatloaf dinner with gravy and mashed potatoes

Classic Retro Meatloaf Dinner Recipe

This classic retro meatloaf recipe brings back nostalgic flavors with a savory beef loaf, aromatic vegetables, and a delicious sweet and tangy glaze.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf Mixture
  • 2 lbs Ground Beef (80/20 or 85/15)
  • 1 medium Onion finely chopped
  • 3 cloves Garlic minced
  • 2 large Eggs
  • 1 cup Breadcrumbs (plain or panko)
  • 1/2 cup Milk (whole or 2%)
  • 1/2 cup Ketchup (for the mix)
  • 2 tablespoons Worcestershire Sauce
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Dried Thyme
Glaze
  • 1/2 cup Ketchup (for the glaze)
  • 1 tablespoon Dijon Mustard (for the glaze)
  • 2 tablespoons Brown Sugar (packed, for the glaze)
  • 2 tablespoons Fresh Parsley chopped (optional, for garnish)

Equipment

  • Oven
  • Loaf Pan
  • Baking Sheet
  • Parchment Paper
  • Small Skillet
  • Large Mixing Bowl
  • Whisk
  • Instant-Read Thermometer
  • Small Bowl

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease a loaf pan or line a baking sheet with parchment paper.
  2. Sauté the finely chopped onion in a skillet with a splash of oil for 5-7 minutes until softened, then add minced garlic and cook for another minute until fragrant. Let it cool slightly.
Mixing and Shaping
  1. In a large bowl, whisk together eggs, milk, 1/2 cup ketchup, Worcestershire sauce, salt, pepper, and dried thyme.
  2. Stir in the breadcrumbs and the cooled onion and garlic mixture.
  3. Add the ground beef, and gently mix everything by hand until just combined, being careful not to overmix.
  4. Transfer the mixture to the prepared loaf pan and press it to fill, or shape it into a free-form loaf on the baking sheet.
Baking
  1. In a small bowl, whisk together the remaining 1/2 cup ketchup, Dijon mustard, and brown sugar to make the glaze.
  2. Bake the meatloaf for 45 minutes.
  3. Remove the meatloaf, spread the glaze evenly over the top, and return to the oven to bake for another 15-20 minutes, or until an internal temperature of 160°F (71°C) is reached.
Resting and Serving
  1. Let the meatloaf rest for 10-15 minutes after baking to allow juices to redistribute, then slice and garnish with fresh parsley if desired.

Notes

For best results, do not overmix the meatloaf mixture to ensure a tender texture. Resting the meatloaf after baking is crucial for a moist and flavorful result.