The Best Classic Simple Sunday Meatloaf Recipe | Lauren’s Latest
Comfort food at its finest, this classic meatloaf brings warmth and familiarity to any Sunday dinner. Packed with ground beef, savory onions, and a simple blend of spices, this meatloaf delivers on flavor without complicated preparation. Topped with a sweet and tangy glaze, it’s the perfect centerpiece for a family meal. Let’s dive into how to make the best classic simple Sunday meatloaf recipe that everyone can enjoy.
Why You’ll Love This Recipe The Best Classic Simple Sunday Meatloaf Recipe
This recipe incorporates everyday ingredients like ground beef and breadcrumbs, making it an accessible choice for home cooks. The combination of seasonings like onion powder and Italian seasoning adds depth of flavor, while the ketchup blends uniquely into the meat mixture, ensuring each bite is moist and satisfying. The best classic simple Sunday meatloaf recipe is straightforward to prepare, shaping it into a loaf gives it a rustic charm, and it’s perfect for leftovers, too.
Kitchen Tools You’ll Need
- Large mixing bowl
- Frying pan
- Whisk
- Baking sheet
- Aluminum foil
Ingredients
- 2 tbsp olive oil
- 2 cups diced yellow onion
- 3 lb ground beef (80/20)
- 1 cup breadcrumbs
- 3 beaten eggs
- ½ cup whole milk
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp onion powder
- 1½ tsp garlic powder
- 1 tsp Italian seasoning
- 1½ cups ketchup (for mixture)
- 2 tbsp Worcestershire sauce
- 3 tbsp chopped parsley
- Glaze: ⅓ cup brown sugar
- ¾ cup ketchup
How to Make The Best Classic Simple Sunday Meatloaf Recipe
Step 1. Preheat your oven to 350°F and lightly oil a baking sheet that is covered with foil. This will help with easy cleanup later on.
Step 2. In a frying pan, heat the olive oil over medium heat. Add the diced yellow onions and cook for about 10 minutes or until they are softened and translucent. Stir occasionally so they cook evenly.
Step 3. In a large mixing bowl, combine the softened onions with the ground beef, breadcrumbs, beaten eggs, whole milk, salt, black pepper, onion powder, garlic powder, Italian seasoning, ketchup, Worcestershire sauce, and chopped parsley. Mix everything together until just combined, taking care not to over-mix as that can lead to a denser meatloaf.
Step 4. Shape the meat mixture into a long loaf and place it on the prepared baking sheet. In a separate bowl, whisk together the brown sugar and ketchup for the glaze, and then spread it evenly over the top of the meatloaf.
Step 5. Bake the meatloaf in the preheated oven for approximately 45–60 minutes. If you prefer a nice browned top, uncover the meatloaf for the final 10–15 minutes of baking. Make sure it is cooked through by checking that the internal temperature reaches 160°F.
Step 6. Once done, remove the meatloaf from the oven and let it rest covered lightly with foil for about 10–15 minutes before slicing. This resting period allows the juices to redistribute throughout the meat.
Serving Suggestions
Serve your classic meatloaf with simple sides like mashed potatoes, green beans, or a fresh garden salad. It’s also wonderful served with a slice of crusty bread to mop up the delicious juices. For those who enjoy sandwiches, leftover meatloaf makes for an excellent lunch option between two slices of bread, accompanied by your favorite condiments.
Pro Tips for Best Results
- Measure Ingredients Accurately: Ensure all your measurements are precise, particularly for the wet ingredients, to maintain the perfect moisture level.
- Don’t Overmix: When combining the ingredients, mix just until combined to keep the meatloaf tender and minimize chewiness.
- Use Lean Meat for Flavor: Ground beef with a fat content of 80/20 provides a great mix of flavor and moisture without being too greasy.
- Rest Post-Baking: Always let your meatloaf rest after baking. This short resting time allows it to set, making slicing easier and more effective.
Common Mistakes to Avoid
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Overmixing the Meat Mixture: Overmixing can lead to a dense texture. Mix just until combined to keep it light and tender.
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Not Cooking Onions Properly: Undercooking the onions can leave a raw flavor in the meatloaf. Ensure they are fully softened before mixing.
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Skipping the Glaze: The glaze not only adds flavor but also moisture. Don’t skip it if you want a well-rounded taste.
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Baking Without a Cover: Not covering the meatloaf initially can lead to a dry top. Cover it for the majority of the baking time for optimal moisture.
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Using Too Lean of Meat: While it may be tempting to choose very lean ground beef, this can make the meatloaf dry. Stick to the recommended 80/20 for the best results.
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Failing to Rest the Meatloaf: Slicing immediately after baking can cause juices to run out. Always allow it to rest for a few minutes to retain moisture.
Variations & Substitutions
No specific substitutions are provided for this recipe. If you’re looking for variations, consider trying different herbs or add-ins like diced bell peppers or grated carrots for added nutrition. However, the integrity of the original ingredient list should be kept intact for the best results.
Storage & Reheating
Store any leftover meatloaf in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and placed in a freezer-safe bag. To reheat, simply thaw in the refrigerator overnight and then heat in the oven at 350°F until warmed through, or microwave individual slices on a microwave-safe plate until hot.
Nutrition Information
- Calories: 416
- Total Fat: Not available
- Saturated Fat: Not available
- Carbohydrates: Not available
- Fiber: Not available
- Sugar: Not available
- Protein: Not available
- Sodium: Not available
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, meatloaf can be made ahead of time. You can prepare it, shape it, and place it in the refrigerator until you’re ready to bake. Just remember to bake it within 24 hours for the best results.
How long does it last in the fridge?
Leftover meatloaf lasts in the refrigerator for up to 3 days when stored properly in an airtight container.
Can I freeze this recipe?
Yes, meatloaf freezes well. Wrap individual portions tightly in plastic wrap and place them in a freezer-safe bag for easy storage.
What can I substitute for one ingredient?
This recipe does not specify substitutions, so it’s best to stick to the original ingredient list for optimal flavor and texture.
Why didn’t my recipe turn out as expected?
Common issues include overmixing, not cooking the onions enough, or using too lean of ground beef. Each of these can affect the final texture and flavor. Be sure to follow each step carefully for the best results.
Final Thoughts
Making the best classic simple Sunday meatloaf is not only achievable but also rewarding. This recipe combines familiar ingredients to create a hearty and filling dish that’s perfect for family gatherings or weekday dinners. It’s easy to prepare, offers great leftovers, and brings a comforting feel to your table. Enjoy the process and savor every bite of this timeless recipe.
Classic Simple Sunday Meatloaf
Ingredients
Main Ingredients
- 3 lb ground beef (80/20) Provides flavor and moisture.
- 2 cups diced yellow onion Cook until softened and translucent.
- 1 cup breadcrumbs Adds structure to the meatloaf.
- 3 beaten eggs Acts as a binder.
- ½ cup whole milk Adds moisture.
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp onion powder
- 1½ tsp garlic powder
- 1 tsp Italian seasoning Enhances flavor.
- 1½ cups ketchup (for mixture) Keeps the meatloaf moist.
- 2 tbsp Worcestershire sauce Adds umami flavor.
- 3 tbsp chopped parsley For freshness.
Glaze Ingredients
- ⅓ cup brown sugar Adds sweetness.
- ¾ cup ketchup For the glaze.
Instructions
Preparation
- Preheat your oven to 350°F and lightly oil a baking sheet covered with foil.
- In a frying pan, heat the olive oil over medium heat. Add the diced yellow onions and cook for about 10 minutes until they are softened and translucent.
Mixing and Shaping
- In a large mixing bowl, combine the softened onions with the ground beef, breadcrumbs, beaten eggs, whole milk, salt, black pepper, onion powder, garlic powder, Italian seasoning, ketchup, Worcestershire sauce, and chopped parsley.
- Mix everything until just combined, taking care not to over-mix.
- Shape the meat mixture into a long loaf and place it on the prepared baking sheet.
Glazing and Baking
- In a separate bowl, whisk together the brown sugar and ketchup for the glaze, and spread it evenly over the top of the meatloaf.
- Bake the meatloaf in the preheated oven for approximately 45–60 minutes, uncovering it for the final 10–15 minutes for a nicely browned top.
- Ensure it's cooked through by checking that the internal temperature reaches 160°F.
Resting
- Remove the meatloaf from the oven and let it rest covered lightly with foil for about 10–15 minutes before slicing.
