Classic Meatloaf

Comfort Food That Never Goes Out of Style

I know meatloaf does not sound glamorous, but hear me out. A really good meatloaf -- moist, well-seasoned, with a sticky-sweet glaze on top -- is one of the most satisfying dinners you can put on the table. This recipe is the one my whole family fights over.

The Mix Matters

Combine ground beef with breadcrumbs, egg, milk, Worcestershire sauce, onion, garlic, salt, and pepper. The key is to mix gently with your hands -- overworking the meat makes the loaf dense and tough. You want it just combined.

Shape into a loaf on a lined baking sheet (I prefer this over a loaf pan because you get more surface area for the glaze). Mix together ketchup, brown sugar, and a splash of vinegar for the glaze and spread it generously over the top.

Low and Slow in the Oven

Bake at 180°C/350°F for about 1 hour until the internal temperature hits 70°C/160°F. Let rest for 10-15 minutes before slicing -- this keeps all the juices inside instead of running out onto the cutting board.

Tina's Tips

• Mix gently with your hands -- a heavy hand makes dense, tough meatloaf
• Use a mix of meats -- beef and pork together gives the best flavor and moisture balance
• Free-form it on a sheet pan instead of a loaf pan for maximum glaze coverage and crispy edges
• Let it rest before slicing -- 10-15 minutes allows the juices to redistribute
• The glaze is non-negotiable -- ketchup, brown sugar, and a touch of vinegar creates that iconic sticky-sweet top