The Best Classic Meatloaf Recipe (Tender and Juicy)
Oma’s best meatloaf recipe, a classic Midwestern meatloaf made with crushed cornflakes and a simple ketchup topping. It comes together in about 15 minutes using ground beef and a few pantry staples, then bakes up tender and juicy every time.
Servings: 8 Servings
Calories: 239kcal
Equipment
- loaf pan
Ingredients
Meatloaf Ingredients
- 2 pounds ground beef ground round works best
- ½ cup cornflakes crushed
- 2 eggs large, beaten
- 2 teaspoons salt
- ½ teaspoon black pepper ground
- ¼ cup yellow onion very finely minced
Meatloaf Topping
- ½ cup ketchup for topping
Instructions
Preheat the oven to 325°F.
- Combine Meatloaf Ingredients. In a large bowl, combine the ground beef, crushed cornflakes, beaten eggs, salt, pepper, and finely minced onion.2 pounds ground beef, ½ cup cornflakes, 2 eggs, 2 teaspoons salt, ½ teaspoon black pepper, ¼ cup yellow onion
- Mix Gently. Mix gently just until combined. Do not overmix.
- Shape Loaf. Shape the mixture into a loaf and place it in a glass loaf pan, or free-form it on a rimmed baking sheet or baking dish.
- Add Meatloaf Topping. Spread ketchup evenly over the top of the meatloaf.½ cup ketchup
- Cover & Bake. Cover it with aluminum foil and bake for about 1½ hours, or until the internal temperature reaches 160°F.
- Rest & Serve. Let it rest for 10 minutes before slicing and serving.
Notes
- Do not overmix. Overmixing is the most common reason meatloaf turns out dense instead of tender. Mix just until everything is combined.
- Use beef that isn’t too lean. Very lean ground beef is the #1 cause of dry meatloaf. Ground round provides the right balance of flavor and moisture.
- Finely mince the onion. Large onion pieces can stay undercooked and release water as they bake, affecting the texture. If you prefer, you can sauté the onion briefly before mixing to ensure it’s completely tender and to add a subtle caramelized flavor.
- Keep add-ins minimal. This recipe works because it’s simple. Adding too many vegetables or fillers can cause the meatloaf to fall apart unless they are cooked first.
- Bake covered. Covering the meatloaf with foil helps it stay moist during the long, slow bake.
- Let it rest before slicing. Resting allows the juices to redistribute and helps the slices hold together cleanly.
- Make-ahead friendly. You can assemble the meatloaf up to 24 hours in advance, cover it, and refrigerate until ready to bake. This is a family recipe we’ve made on repeat, exactly as written, because it works.
Nutrition
Serving: 1Slice | Calories: 239kcal | Carbohydrates: 6g | Protein: 24g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 821mg | Potassium: 433mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 3mg
