Old-Fashioned Meatloaf Recipe: A Classic Comfort Food Favorite

Nothing gets everyone running to the table in my house like the smell of this delicious homemade meatloaf baking in the oven. This old-fashioned meatloaf recipe is pure comfort food, made with ground beef, a few savory seasonings, and a sweet and tangy glaze that gets perfectly caramelized as it cooks. It’s tender, flavorful, and just like the meatloaf you remember as a kid. It’s perfect for a cozy dinner any night of the week. Serve it up with creamy mashed potatoes and your favorite veggies for a meal your family will love and keep coming back to.

{Looking for more old-fashioned family favorites? Be sure to check out my classic Swiss Steak Recipe and my homemade Sloppy Joes sandwiches!}

I especially love this recipe because it reminds me of family dinners growing up—warm, satisfying, and made with love. There’s something just so special about a recipe that brings everyone together at the table. It becomes more than just a meal, it’s time to connect with loved ones – something we often lack in this modern world.

One of the best things about this meatloaf is how simple it is to make—you probably already have most of the ingredients in your kitchen. Plus, it’s easy to prep ahead, making it a great option for busy weekdays or relaxing weekends. With a recipe this tasty and effortless, it’ll quickly become a staple in your home.

This homestyle meatloaf is also versatile, allowing you to customize it easily to suit your family’s tastes. You can add some carrots or zucchini to sneak in some extra veggies (no one will be any the wiser!). Change up the seasonings or add some chopped fresh herbs. Or you can even swap in ground turkey for a lighter version, and it will be delicious.

(And if you enjoy Cracker Barrel meatloaf, I think you’ll love this recipe. While it’s not an exact copycat of Cracker Barrel meatloaf, it’s very similar.)

Ingredients for Old-Fashioned Meatloaf

(The full list of ingredients and amounts is in the recipe card below)

The Base:

Ground Beef – A good balance of fat (80/20 or 85/15) keeps the meatloaf tender without being greasy.

Green Bell Pepper – Adds subtle sweetness and moisture while complementing the seasonings. I add it raw, and it softens as the meatloaf bakes, but you can sauté it before mixing it in if you prefer. And if you’re not a fan of green bell pepper, you can omit it, but I think it’s an essential flavor in an old-fashioned meatloaf.

Eggs – These work as a binder to hold the meatloaf together and give it structure.

Ritz crackers (or other buttery round crackers) – Ritz crackers add a touch of buttery flavor and help absorb moisture, preventing the meatloaf from being too dense.

Milk – I use whole milk, but any milk is fine. It helps to keep the mixture soft and prevents dryness. Start with 2 tablespoons and add a splash more if needed.

Ketchup – Adds a hint of tangy sweetness and moisture to the mix.

Worcestershire sauce – A key ingredient for rich, umami depth. It enhances the savory flavors and balances the sweetness.

The Meatloaf Seasoning Mix:

Salt – Essential for enhancing all the other flavors.

Paprika – Provides warmth and mild sweetness. Smoked paprika can be used for a slightly smoky flavor.

Dry Ground Mustard – Adds a subtle tang that balances the richness of the beef.

Dried Thyme & Dried Basil – These herbs bring herby, aromatic depth to the dish.

Ground Black Pepper – A classic seasoning for a touch of heat.

Garlic Powder – Adds a mild garlic flavor without overpowering the dish.

Dried Minced Onion – A great way to add onion flavor without excess moisture.

Cayenne Pepper (optional) – Gives a subtle warmth to the meatloaf.

The Meatloaf Topping:

Ketchup – Creates a delicious glaze that caramelizes as it bakes.

Brown Sugar – Balances the acidity of the ketchup and adds a hint of sweetness.

Worcestershire Sauce – Adds depth and enhances the tangy-sweet glaze.

Dry Ground Mustard – A touch of tangy heat to round out the topping.

Tips for the Best Meatloaf

Don’t Overmix – Gently combine the ingredients until just mixed. Overworking the meat can lead to a dense, tough meatloaf.
Use the Right Fat Ratio – 80/20 or 85/15 ground beef gives the best balance of moisture and flavor without being greasy.
Let It Rest – After baking, let the meatloaf rest for 5-10 minutes before slicing. This helps the juices redistribute, keeping it moist.
Shape It Evenly – When baking on a sheet pan, form the meatloaf into a uniform, compact shape to help it hold together and cook evenly.
Bake on Parchment or Foil – This makes cleanup easier and prevents sticking. If using foil, lightly grease it before placing the meatloaf on top.
Customize the Flavor – Try smoked paprika for extra depth, or swap the green bell pepper for sautéed mushrooms or onions for a different flavor twist.
Double the Glaze – If you love a saucy meatloaf, make extra topping and brush it on during the last 10 minutes of baking for a glossy, caramelized finish.
Bake on a Sheet Pan or Cast Iron Skillet – This Old-Fashioned Meatloaf bakes beautifully on a sheet pan or oven-safe skillet. Baking it this way gives it a nice crust all over instead of stewing in its juices in a loaf pan.
Storage & Reheating Meatloaf – Store leftovers in an airtight container in the fridge for up to 4 days, or freeze slices for up to 3 months. Reheat in the oven at 325°F or microwave in short bursts to maintain moisture.

If you try this recipe for Old-Fashioned Meatloaf, I’d love to hear how it turned out for you! Share your thoughts in the comments below, and don’t forget to rate the recipe—it helps others discover it too!

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