Alright, let me set the scene: one rainy Sunday when I was a kid (late 90s, Backstreet Boys blaring in the background because apparently my sister had control of the radio), my mum announced we were having meatloaf for dinner. To be honest, I wasn’t thrilled—meatloaf sounded about as exciting as dishwater. But then, the smell started wafting from the oven, and I basically hovered by the kitchen, poking my nose in every ten minutes. Turns out, meatloaf was the best thing since sliced bread—or at least, since Mum’s questionable tuna casserole. Years later, this recipe is what I make when I want comfort but don’t want to fuss (or wash every pot in the house). Oh, and if you hear your stomach grumble reading this? Same here.

Why I Think You’ll Be All Over This Meatloaf

I make this when I need dinner to fill everyone up, and maybe even get some leftovers for sandwiches (cold meatloaf, mustard, and a cuppa…perfection). My family goes totally bonkers for this because somehow, it’s juicy without being soggy, and the glaze on top gets all sticky and caramelized (seriously, I used to be afraid of undercooking the meatloaf, but that’s never once been a problem!). Plus, real talk: you can hide veggies in this thing, and even the pickiest eaters won’t know. Or, well, maybe they’ll pick at it, who knows—some battles aren’t worth fighting.

My Not-So-Fancy Ingredients (With Swaps & Grandma’s Warnings)

1 lb (450g) ground beef (sometimes I do half beef, half pork if it’s lurking in the freezer)
1 onion, finely chopped (if I’m lazy I just grate it, no one knows)
2 cloves garlic, minced
1 cup breadcrumbs (any old crumbs’ll do—but Grandma used fresh, and lectured me about store-bought. Meh.)
1/2 cup milk (I tried cream once—too rich. Stick to milk.)
2 eggs
1/4 cup ketchup (+ some for slathering on top. I’ve tried BBQ sauce here too…not bad!)
2 tbsp Worcestershire sauce (or honestly, a splash of soy sauce if you have no Worcestershire, I won’t tell)
Salt and pepper (a good pinch of each)
A handful of chopped fresh parsley (optional, but it does make it feel a bit fancy)

So, Here’s How I Make It (and What Usually Goes Sideways)

First, I shuffle about preheating the oven to 375F (190C). Sometimes I forget and have to wait. Oops. Line a loaf pan with baking paper if you like easy cleanup. Pan size? Ehh, I use whatever fits in my cupboard.
Grab a big mixing bowl. Toss in the beef (and whatever other ground meat you’re risking today). Chuck in the onion, garlic, breadcrumbs, milk, eggs, Worcestershire (or swap), salt, pepper, and that handful of parsley. I always dump the ketchup in with the rest—less mess.
Now, here’s where hands are the best tools. Mush it all together (yeah, it’s cold, sorry) until combined but don’t go overboard or it’ll turn dense. If it looks a bit sad (or dry), splash in a tad more milk.
Scooch the mixture into your loaf pan and press it in gently. Smooth the top with a spoon. If you like it more crisp on the edges, make a freeform loaf on a sheet pan—messier, but the crust is unreal.
This is my secret favorite part: squirt some ketchup all over the top and spread it out. You can add a smidge of brown sugar or Dijon mustard if you’re edgy, but it’s not mandatory.
Bake for around 50-60 minutes. I start checking at 50—sometimes it’s done earlier, sometimes the middle needs a bit longer (use a thermometer if you want, or just poke it and see if the juices run clear). At 40 minutes, I sometimes add another layer of ketchup for good luck.
Let the loaf rest 10 minutes after pulling it from the oven. (I always want to cut in straight away and regret it because it’ll absolutely crumble. Don’t do it. Read a magazine or phone a mate, honestly.)

Notes from My Messy Kitchen

Breadcrumbs: I’ve used stale hotdog buns, panko, and those weird herby boxed crumbs; it all works.
Doubling up: If you make two, the leftovers are magic. Actually, it tastes even better the next day (unless my husband finds it first).
Don’t worry if the loaf looks a bit…wet before baking. It always comes together in the oven, scouts honor.

Meatloaf Variations I’ve Blundered Into

Cheesy: I stuffed the middle with shredded cheddar once—a hit, even though it oozed out the side.
Spicy: Adding smoked paprika and chili flakes gave it attitude, but my youngest called it “angry loaf.”
Veg-loaded: Sometimes I sneak in grated carrot or zucchini. That went over fine, unless I overdid it; then it just went squishy.
Mushroom: Tried adding chopped mushrooms in, thinking I was clever… ended up a bit sad and waterlogged. Lesson learned.

Equipment: Do You Really Need That Fancy Loaf Pan?

Look, I use a basic metal pan. Mum used Pyrex, which was a nightmare for cleaning, and I wouldn’t recommend it unless you like a challenge. If you don’t have a loaf pan, just shape the meat mixture on a rimmed baking tray. It might look funky, but so what? Turns out nice and crusty.

How I (Barely) Store This Meatloaf

I wrap leftovers in foil or heap them in a plastic tub and toss ’em in the fridge. Probably good for 2-3 days; truth be told, it never survives past lunch the next day. Freezes okay, too, but who can wait that long?

The Only Way I Serve Meatloaf

Mashed potatoes and peas on the side—has to be peas, or it just feels wrong in my house. Absolutely smother with gravy, or, if I’m feeling wild, a dollop of horseradish sauce. My dad used to eat his with pickles and coleslaw, which—well, to each their own?

Pro Tips from My Blunders

I once rushed the mixing and landed with dense, sad meatloaf—take a minute and get in there with your hands.
Slice it after resting. Tried to rush it once and it fell apart—looked like dog food, tasted fine but not photo-worthy.
If you want a crispier outside, do the freeform method on a sheet tray; just know it’ll cook a tick quicker.
Too dry? Drizzle a bit of broth or milk over slices as you reheat. Makes a world of difference.

FAQ: Questions Friends (Actually) Ask Me

Can I use turkey or chicken instead?: Sure can! It won’t be quite as juicy; try adding a splash more milk or a diced tomato. Honestly though, beef has got the edge here.
Why does my meatloaf fall apart?: You probably need a bit more binder—add another egg, or more breadcrumbs. Also, let it rest before slicing, or you’re just asking for trouble.
Is the ketchup on top non-negotiable?: Not really, but if you skip it, you might miss the magic gooey glaze. I guess you could swap it for BBQ sauce or tomato paste if that’s more your thing.
Can I prep this ahead of time?: Absolutely. Mix it up earlier in the day, cover, and stash in the fridge until you’re ready. Just might need a couple extra minutes cooking if it’s cold.
Wait, did you say you eat it cold?: Yep, and proudly so! Actually, I think the flavors are even better on day two… or maybe that’s just my fridge magic.

(Slight tangent—does anyone else find they crave meatloaf when it’s raining, or am I just that predictable?)

Olivia Coleman

The Best Meatloaf Recipe: A Real Home Cook’s Guide