Classic Meat Loaf Recipe

Love it or hate it, there's no denying that meatloaf is one of the most classic dishes out there. If you're here, then hopefully that means you love it, you're just searching for that perfect meatloaf recipe. Well, if you follow developer Christina Musgrave's recipe for classic meatloaf, you definitely won't be disappointed — and you just might find your go-to meatloaf recipe.

There is an endless sea of meatloaf recipes out there, but Musgrave's rendition keeps things simple and classic. "My favorite thing about this meatloaf is how easy it is," she says. "The meatloaf is packed with flavor and is really easy to prepare." And really, what more could you ask from a recipe? It doesn't take much time to whip the meatloaf together (just over an hour, in total), and the time required is mostly dedicated to baking it. So other than the roughly 10 minutes it takes to prep this dish, you can simply kick back and get ready to enjoy a savory and classic delicacy. 

What goes into a classic meatloaf, you ask? Well, for starters, you'll need beef — Musgrave uses 80% lean ground chuck. You'll also need olive oil, chopped garlic, a diced yellow onion, chopped fresh rosemary, chopped fresh sage leaves, salt, black pepper, ketchup (it wouldn't be classic meatloaf without it), bread crumbs, chicken stock, Worcestershire sauce, and a couple of beaten eggs. 

"The sage and rosemary [are] the special ingredient[s] in this recipe," Musgrave explains. "[They add] a herby and savory flavor that elevates the meatloaf."

First things first, preheat your oven to 350 F and grease a 9x5-inch loaf pan. Now, place a large skillet on the stovetop over medium heat, and add in the olive oil. Once that has heated up a little bit, add in the chopped garlic, onion, rosemary, sage, salt, and pepper. Allow these ingredients to sauté for 8-10 minutes, and be sure to stir frequently so the garlic doesn't burn. The onion will be soft and translucent by the time the aromatics are done cooking. At this point, transfer the mixture to a large bowl, and let everything cool down completely. 

Once the onion, garlic, and herb mixture has cooled, add in ½ cup ketchup, the 2 pounds ground beef, the bread crumbs, chicken stock, Worcestershire sauce, and beaten eggs to the bowl as well. Mix everything together until just incorporated, then scrape the meatloaf mixture out of the bowl and into the prepared baking pan. Be sure not to pack the meat too tightly. 

With the meatloaf ready to go, brush the remaining ½ cup ketchup on top of it. Pop the dish into the oven to bake for about an hour, or until a centrally-placed thermometer reads 155 F. Let the meatloaf cool down a little bit, then it's time to slice, serve, and enjoy. 

"This would be great with mashed potatoes, roasted vegetables, rice or orzo, and a side salad," Musgrave suggests. Also, if you happen to have leftovers, you're in luck — meatloaf keeps really well. "You can definitely keep leftovers," Musgrave adds. "They should be good for 3-4 days."