Why This Meatloaf Is Basically Part of My DNA

Okay, so, you know those dishes that just teleport you straight back to your childhood kitchen? This is mine. Mom’s easy Meatloaf was a regular in our house—frankly, it was almost suspicious how often it hit the table (I’m still convinced it was her way to clear out the pantry, but hey, it works). There was one night Dad tried to top it with ketchup hearts for Valentine’s Day; it looked like a crime scene, but you know, sweet in its own way.

Why You'll Love This (or at least, why my family does!)

I make this Meatloaf when I want something that guaranteedly will fill everyone’s bellies and—this is key—leave enough leftovers for a killer sandwich the next day, unless, of course, everyone goes back for seconds (which, honestly, happens 8 times out of 10). My family goes pretty wild for this because it’s not fussy, the crust gets all caramelized, and I usually let the kids squirt the ketchup on top, which they then eat like it’s a competitive sport. Oh, and I used to hate how gloopy meatloaf mixes get on your hands—but disposable gloves. Changed my life. Seriously.

Alright, Here's (Most Of) What You'll Need

1 ½ lbs ground beef (sometimes I use half pork or turkey if that’s what I’ve got—no rules here)
1 cup breadcrumbs (honestly, stale sandwich bread pulsed in a food processor works fine; Mom claimed panko was the future, but honestly any works)
½ cup milk (or a splash more if it looks dry—don’t overthink it)
1 large egg (I once forgot this, and it came out...weirdly crumbly. Just don't skip.)
1 small onion, finely chopped (I’ve used shallots instead when feeling fancy—no one noticed)
2 cloves garlic, minced (or a big fat spoon of garlic powder, if I can’t be bothered mincing)
¼ cup ketchup (plus more for slathering on top—my youngest would drink it straight if I let him)
2 teaspoon Worcestershire sauce (Lea & Perrins if you wanna be proper, but supermarket stuff’s fine)
1 teaspoon salt (maybe a pinch more)
½ teaspoon black pepper
1 teaspoon dried oregano or Italian seasoning (sometimes I accidentally double this, kinda love it though)

Let's Get Messy—How To Make It

First, preheat your oven to 180°C/350°F. Don’t skip this, otherwise you’ll be forever waiting for the thing to cook. I forget like every third time.
In a big bowl, throw in your meat, breadcrumbs, milk, egg, chopped onion, garlic, ketchup, Worcestershire, the salt, pepper, and those herbs. Now, this is where you just gotta get in there with your (clean) hands. Don’t be shy—mash and squish until it’s all just combined. If it feels like glue, that’s about it. Actually, if it looks weirdly wet, add another sprinkle of crumbs—if too dry, a dash of milk.
Scoop the whole thing onto a parchment-lined baking tray or into a loaf pan (I like freeform—less washing up). Shape it into a loaf, kind of like a big, stubby rugby ball. Or just whatever shape you like—my lot once made a dinosaur meatloaf and it tasted the same, so there’s that.
Now comes the fun bit: squirt plenty of ketchup (or BBQ sauce for the rebellious) over the top and spread it out with a spoon. More is more here—trust me.
Bake for about 55-65 minutes, or until it looks all dangerously golden on top and an instant read thermometer says 70°C/160°F in the middle. If it’s still pink, it needs longer. Don’t stress, just pop it back in for 10.
Let it rest for at least 10 minutes. I know it smells good, but if you slice in right away, it’ll fall apart like a bad Jenga game. Learned that the hard way, ha.
Slice thick or thin, up to you! Eat however you like—forks, fingers, whatever.

Notes from My Not-So-Perfect Kitchen

If you chop the onion super fine, it sort of melts away and you don’t get weird crunchy bits (which my eldest hates, for some reason).
Once I added two eggs by mistake—it was fine, just a bit more dense. Not a tragedy, but wouldn’t do it again.
If you want a crisper crust, bake it on a tray instead of in a loaf pan. That’s my preferred way (less soggy bottoms).

Things I've Tried—Some Brilliant, Some Not So Much

Once swapped in oats for the breadcrumbs when we ran out—tasted pretty homey, but a bit chewy. Not my fave, but in an emergency, why not?
Used BBQ sauce instead of ketchup on top for a smoky twist. Kids loved it; I prefer the classic though.
Actually, tried to do a vegan version with lentils once. Didn’t stick together at all. We had lentil scramble instead—Ed loved it; I did not.

Don't Stress About Equipment

Frankly, you don’t need a fancy loaf pan. A baking dish or even a rimmed cookie sheet does the job. I’ve shaped mini meatloaves right on the tray before (it bakes faster, too). If your bowl’s too small, just mix everything in a roasting pan—been there.

Storing Your Leftovers (If There Are Any...)

Just pop leftovers into an airtight container; they’ll keep in the fridge about 3 days—but honestly, in my house it rarely makes it past breakfast. You can freeze slices, wrapped up, for up to 2-3 months. But I always forget they’re in there, oops.

How I Like to Serve It

Big plate, buttery mashed potatoes, peas if I remember (and sometimes I swap in green beans). For some reason, a leftover slice with a sharp cheddar cheese and crusty bread is my secret midnight snack—don’t tell the kids.

My Top "Oops, Don’t Be Like Me" Tips

Once tried to rush the mixing—don’t. Lumpy bits of dry breadcrumbs are not cute. Take 30 seconds more.
If you skip letting it rest: disaster. It’ll fall apart and probably scorch your tongue; patience is key!
Be generous with that ketchup top layer. The crust is the best bit, and you really only get one go at it.

Questions I’ve Actually Had From Friends

“Can I use turkey instead of beef?”: Yep—I do it when I’m feeling a little healthier. Texture’s lighter, flavor’s still great. Just don’t go all lean or it might be dry (add a dash more milk or some grated veg, maybe).
“Why’s my meatloaf falling apart?”: Usually means it’s short on binder (egg/crumbs), or truthfully, you tried to slice it when it was too hot. Been there way too many times.
“Do I HAVE to use ketchup on top?”: Nah! BBQ sauce, brown sauce, even a tomato-chili relish works. Once my mate added honey and mustard. Not for me, but hey, do you!
“Can I prep this ahead of time?”: Actually, yes—shape it, wrap it up, then fridge it overnight. I think it tastes even better the next day. Just let it warm up a bit before baking or add 5 min to the bake time.
“What if I don’t have breadcrumbs?”: Cracker crumbs, crumbled-up cornflakes, oat flakes—use what you have. I once even used the ends of a bag of pretzels (tasted pretty good, dare I say).

Okay, enough nattering from me. Go make Mom’s meatloaf and let it become part of your own home kitchen’s story (and if you end up with ketchup art that looks like modern sculpture, well, you’re in good company).

Mom's Best Easy Meatloaf Recipe – Cozy & Foolproof Dinner

Why This Meatloaf Is Basically Part of My DNA

Why You'll Love This (or at least, why my family does!)

Alright, Here's (Most Of) What You'll Need

Let's Get Messy—How To Make It

Notes from My Not-So-Perfect Kitchen

Things I've Tried—Some Brilliant, Some Not So Much

Don't Stress About Equipment

Storing Your Leftovers (If There Are Any...)

How I Like to Serve It

My Top "Oops, Don’t Be Like Me" Tips

Questions I’ve Actually Had From Friends

Mom's Best Easy Meatloaf Recipe

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

Did you make this recipe?