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A prepared vintage meatloaf recipe in a baking pan on a wooden surface.

Vintage Home-Style Meatloaf

This Vintage Home-Style Meatloaf recipe delivers a comforting, savory dish with a delicious glaze, perfect for a hearty family dinner.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 8 slices

Equipment

  • small skillet
  • large mixing bowl
  • whisk
  • baking dish (loaf pan or rimmed baking sheet)
  • meat thermometer

Ingredients
  

Meatloaf

  • 1 ½ lbs lean ground beef (80/20)
  • ½ cup finely chopped onion
  • ¼ cup finely chopped green bell pepper
  • 1 clove garlic minced
  • 1 cup breadcrumbs (plain or panko)
  • 1 large egg lightly beaten
  • ½ cup milk
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried parsley
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Glaze

  • ½ cup ketchup
  • 2 tablespoons brown sugar
  • 1 teaspoon yellow mustard

Instructions
 

Prep the Aromatics

  • Heat olive oil in a small skillet, then cook onion and bell pepper until soft. Stir in minced garlic and cook for another minute until fragrant, then remove from heat and let cool.

Combine Wet Ingredients

  • In a large bowl, whisk together the egg, milk, and Worcestershire sauce.

Add Dry Ingredients

  • Add breadcrumbs, parsley, salt, and pepper to the bowl; stir and let sit for a few minutes for breadcrumbs to absorb the liquid.

Introduce the Meat

  • Add the ground beef and the cooled sautéed aromatics to the bowl.

Mix Gently

  • Gently mix all ingredients with your hands until just combined, being careful not to overmix to prevent toughness.

Shape the Loaf

  • Transfer the mixture to a baking dish and shape it into an even loaf, about 2-3 inches high.

Prepare the Glaze

  • In a small bowl, whisk together ketchup, brown sugar, and yellow mustard until smooth.

Glaze and Bake

  • Spread two-thirds of the glaze over the meatloaf, then preheat the oven to 350°F (175°C) and bake for 45 minutes.

Finish Baking

  • Remove the meatloaf, spread the remaining glaze, and return to the oven for 15-20 minutes, or until the internal temperature reaches 160°F (71°C); let it rest for 10 minutes before slicing and serving.

Notes

For best results, do not overmix the meatloaf mixture, as this can lead to a tough texture. Letting the meatloaf rest after baking helps in retaining juices and makes it easier to slice.