Go Back
A prepared vintage meatloaf recipe in a baking pan on a wooden surface.

Classic Vintage Meatloaf Recipe

This classic vintage meatloaf recipe is a comforting and flavorful dish that brings back memories of home-cooked meals. Made with a delicious blend of ground beef, onions, garlic, and a tangy ketchup glaze, it's a family-favorite that's easy to prepare and always satisfying.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 1.5 lbs Ground Beef (80/20 lean-to-fat ratio)
  • 1 medium Onion finely diced
  • 3 cloves Garlic minced
  • 1 cup Plain dry breadcrumbs
  • 2 large Eggs
  • 1/4 cup Milk
  • 1/4 cup Ketchup
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
Glaze
  • 1/2 cup Ketchup
  • 1 tbsp Dijon or yellow Mustard
  • 1 tbsp Brown Sugar

Equipment

  • Oven
  • Loaf Pan
  • Baking Sheet
  • Small Skillet
  • Large Mixing Bowl
  • Small Bowl
  • Whisk
  • Meat Thermometer

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 diced onion in a small skillet until softened, then add minced garlic and cook until fragrant. Allow to cool slightly.
Mixing and Shaping
  1. In a large bowl, gently combine the ground beef, cooled sautéed aromatics, breadcrumbs, eggs, milk, 1/4 cup ketchup, Worcestershire sauce, salt, and black pepper.
  2. Mix thoroughly but gently with your hands until just combined, being careful not to overmix.
  3. Transfer the mixture to the prepared loaf pan and press evenly, or shape into an oblong loaf on the baking sheet.
Glazing and Baking
  1. Whisk together the remaining 1/2 cup ketchup, mustard, and brown sugar in a small bowl to create the glaze.
  2. Spread half of the glaze evenly over the top of the meatloaf.
  3. Bake for 50-60 minutes, then brush with the remaining glaze and continue baking for another 10-15 minutes, or until the internal temperature reaches 160°F (71°C).
Resting
  1. Remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing to allow the juices to redistribute.

Notes

Sautéing the aromatics (onion and garlic) before adding them to the meatloaf mixture enhances the overall flavor. Don't overmix the meatloaf ingredients, as this can lead to a tough texture. Always let the meatloaf rest before slicing to ensure it remains moist and flavorful.