Homestyle Meatloaf

It got really cold here in Michigan. Early in October we were celebrating my daughters 6th birthday with 70 degree weather… now, sadly we are layering up in our long johns to go trick-or-treating. But armed with a thermos of coffee and mittens we headed out into the cold to watch our kids get  us candy.

I was really impressed by my girls’ choice of Halloween costumes. My oldest was a “Wicked Alice”, isn’t she freaky? And my youngest was Taylor Swift, adorned with eye shadow, blush and mascara, she was in heaven! The wig didn’t last long but who cares? There were more important things… like CANDY!

Since the turn of weather I’ve been ready for those warm homey type meals. And nothing says home like meatloaf.


There are so many different recipes out there but this one is my standard go-to meatloaf recipe. My friend Amanda gave me her recipe and I’ve used this one and only this one ever since. It’s simple, classic and delicious. It is easy to throw together and in one hour you will have a cozy family meal. I serve this recipe with my garlic mashed potatoes and glazed carrots {recipes coming soon!}. This will definitely warm you up on a cold fall day!

I know it looks like a lot but really it’s simple. I swear!

Start off with really good ground chuck, grass fed if possible… but definitely go to your local butcher… it’s better than good… it’s GRRREAT {sorry had to}!

I start by cutting a yellow onion in half. You really don’t need the whole thing.

Mince it up… really fine.

Add those to the ground chuck.

Smash and peel two garlic cloves.

Give those babies a good mincing as well.

This is totally optional… but I do like a little kick! It isn’t in the original recipe Amanda gave me… but heck why not try adding it?

Add the garlic and the pepper flakes {if you choose to use them} on top of the onions and beef.

I grind up some fresh pepper… but I would guesstimate that it’s about 1/4 a teaspoon.

Then measure out the dried basil…

And kosher salt.

And add those to the mix!

Beat your egg… it makes the hand mixing easier… yes there is “hand mixing” in your future!

Pour the egg into the bowl along with all of the other ingredients.

Measure and add the ketchup.

Add in the italian bread crumbs.

Last but not least, pour in the Worcestershire sauce… or worchestshershore sauce… however you pronounce it!

Now stand back and get ready. Make sure your hands are super duper clean and scrubbed… because you are about to hand mix this baby!!

It may feel gross at first but actually it’s very therapeutic… and especially if you’re particularly frustrated, let’s just say for example the dog just chewed up your favorite pair of wool socks… well you can take it all out on the meat mixture! That’s what I do anyways, and let me tell you… IT WORKS .

You want it all to be mixed well and seasoned throughout.

Add the mixture to a dish, or a foil lined baking sheet for easy clean up.

I start to free form the mixture into a loaf like shape.

Then I wrapped it in plastic wrap and kind of pack it tighter into the loaf shape. Remove and bake for twenty minutes.

After it has baked for twenty minutes I add on a little bit of ketchup.

And brush it all over and into any nook and cranny.

After twenty MORE minutes I add more and brush that all over the meatloaf.

Bake for an additional twenty minutes and let rest for ten minutes before slicing.

Slice and serve. This is where on the Food Network channel they would take a bite and their eyes would close, they would tell you it is moist, flavorful and simply the best meatloaf ever. *sigh*

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Home-style Meatloaf

Yield: 4-6 servings, depending

Prep Time: 15 Minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes


1 1/2 pounds Ground Chuck

2 cloves of Garlic, minced

1 whole Egg, beaten

1 cup Italian Bread Crumbs

1/2 of a Yellow Onion, minced

1/3 cup of Worcestershire Sauce

1/4 cup Ketchup, plus more {1/3 cup} for brushing on top

3/4 teaspoon Kosher Salt

1/4 teaspoon Fresh Ground Pepper

1/4 teaspoon Dried Basil


Preheat oven to 400 degrees.

Add all ingredients above to a large bowl and mix by hand until combined and well mixed. On a baking dish or foil lined baking sheet, free form the meatloaf mixture into a loaf shape. You could also cover with plastic wrap and press the mixture into a more compact shape (remove plastic wrap before baking).

Bake for 20 minutes then remove and brush with ketchup and bake for another 20 minutes.

Remove again and brush with more ketchup.

Finish baking for an additional 20 minutes, then remove and let rest for ten minutes.

Slice and serve.

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22 Responses to “Homestyle Meatloaf”

  1. #
    Pretend Chef — November 3, 2010 at 1:22 pm

    Meatloaf like this would be having my guy singing nothing but good praises. Might have to take a play out of your menu playbook and make this for him real soon. The girls looked so good in their costumes!

  2. #
    Laurie @simplyscratch — November 3, 2010 at 1:53 pm

    Aww thanks!! I hope you enjoy this!

  3. #
    Andrea the Kitchen Witch — November 3, 2010 at 2:33 pm

    First, your kids are adorable! Great costumes!! 2nd, the meatloaf looks really good!!!! I love meatloaf, let me correct that: I love good meatloaf, and this looks darn good :) I'll have to give this recipe a try soon. YUM!

  4. #
    Jennifurla — November 3, 2010 at 6:43 pm

    I agree fantastic costumes, my Indy was a Gnome! ha ha, love this meatloaf and your very detailed shots.

  5. #
    Haley — November 7, 2010 at 1:45 am

    Love the costumes! They looked great! Every Halloween in Montana requires long-johns and winter jackets. LOL. This meatloaf looks so good…definitely going to make it!

  6. #
    Haley — November 12, 2010 at 1:20 am

    I'm eating this as I type and it is delicious!!!! Love this recipe!

  7. #
    *CJ* — February 21, 2011 at 9:33 pm

    Okay, I'm making this tonight. This may be a silly question, but do you take the plastic wrap off before baking? I'm assuming you do…
    Also cooking up your rosemary potatoes!

  8. #
    Hollie — December 6, 2011 at 6:08 pm

    ok, im making this tonight, but there are some things you need to consider when dealing with amatures, like: leave the plastic wrap on?????? I figure off cuz there would be no point to brush with ketchup otherwise (but it took me a while to come to that conclusion)…oh and Kosher salt?? whats the difference?

  9. #
    Laurie {Simply Scratch} — December 6, 2011 at 6:18 pm

    There is little difference between Kosher Salt and table salt, except the size and texture. So if you are using regular table salt in a recipe that calls for kosher, you will need to use less because it's smaller than kosher salt. I personally like the texture better… and to me it's less "salty" if that makes sense :)

  10. #
    Amber Kaye — June 8, 2012 at 8:54 pm

    Making this for dinner tonight! Complete with fresh green beans and mashed potatoes. SO glad I found your blog 😀

  11. #
    Great recipe!! — February 27, 2013 at 2:47 am

    I love it! Made it this morning and let it sit in the fridge for the day, took it out an hour before cooking and it was moist and delicious!! I made an adjustment or two as my 82 year old mother cant have anything spicy so I omitted the crushed red pepper. I used 1 pound of lean beef and about a 1/4 pound of mild italian sausage, half the bread crumbs and it turned out perfect! (Half the bread crumbs due to the variance in meat) Great recipe and I will make it again for sure!! Thanks!!

  12. #
    Jean — June 27, 2013 at 5:33 pm

    My husband & I were craving comfort food ( in 90 degree weather – go figure!) so I made this recipe & I loved everything about it except the Worcestershire sauce, & this comes from an English woman! , I think there is just too much of it especially with the ketchup. So I will make it again when we have our craving & lighten up both sauces. Everything else about it was great! Thank you for a wonderful website!!!! :)

  13. #
    Tasha — January 8, 2014 at 4:22 pm

    I asked my husband what he wanted for dinner tonight and he actually said meatloaf!! and greenbean casserole! I love reading through your recipes, and the pics are great!! Thank you, I am off to the store for ingredients.

    • simplyscratch replied: — January 8th, 2014 @ 9:46 pm

      Oooh! Enjoy!

  14. #
    Michele — December 21, 2014 at 5:50 pm

    I was thinking about becoming a vegetarian when I came across this recipe. I have made it 5 times in the last 6 weeks. When it’s cooking, it’s like lock all the doors cuz we aren’t sharing! I don’t know if it’s the Worcestershire sauce or the basil, but it is crazy good. It’s cooking in my oven now. I make it with Kraft Mac n cheese. Thanks for the great recipe!

  15. #
    Sarah S. — February 11, 2015 at 2:36 pm

    This looks really good, I am afraid to use ketchup as my husband hates meatloaf with ketchup. So I thought I would recommend our family favorite for meatloaf…BBQ sauce. I am from Kansas City, so it is natural for us to look for those flavors. I am flirting with your recipe and incorporating BBQ sauce tonight. I will come back and share how it goes! :)

    • Laurie McNamara replied: — February 12th, 2015 @ 10:06 pm

      Ooh great idea! Enjoy!

  16. #
    Guyscancooktoo!!! — March 9, 2015 at 9:00 pm

    Made this tonight with a few minor changes. I wrapped 4 slices of bacon around the base and because I used 2 lbs of meat, I added 10 minutes more of cook time at 425 to get a good crispy exterior. All 5 in the family went nuts over this and I can’t remember the last time that happened. Thanks so much. :-)

    • Gabrielle replied: — May 24th, 2015 @ 2:52 am

      I made this tonight and it was seriously SO GOOD! Both my husband and 3yr old turned their noses up when I said I was making meatloaf for dinner, but both loved it and requested I make again soon! Definitely adding this to my rotation. I followed the recipe to a T, I only added half of a diced green pepper in the meatloaf and a bit of red pepper flakes to the ketchup I brushed on top to give it a little zing! Perfect recipe, thanks a bunch!

      • Laurie McNamara replied: — May 25th, 2015 @ 8:34 am

        YAY! I’m so glad your family enjoyed it Gabrielle!

    • Dana replied: — September 12th, 2015 @ 2:17 pm

      Did you cook at 425 for the whole cooking time? Or just for the extra 10 minutes that you added to the cooking time ?
      (I’m also using 2lbs of meat and it’s my first attempt at this recipe)


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