Classic Meatloaf is the ultimate comfort food! My family recipe is the best one I’ve ever enjoyed. It has a rich tomato paste (or tomato sauce) topping, flavoured with brown sugar, mustard and a bit of vinegar, for a perfect bit of tang.

Classic meatloaf sliced on a serving platter.

In all my years of sharing recipes, I have yet to share my “family” meatloaf recipe. It doesn’t seem very glamorous or exciting, but it’s solid comfort food and definitely still comes around on the menu here when the mood strikes.

My version of classic meatloaf features a rich tomato sauce topping that is also added to the meatloaf itself, for an extra bit of flavour. It’s the best meatloaf, made without ketchup and without milk, too. It’s sure to become a regular in your house, too.

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Ingredients and substitutions

A few notes about the key ingredients …

Ground Beef: There are basically three choices for ground beef here in Canada. Extra lean ground beef has a maximum of 10% fat, Lean ground beef has a maximum of 17% fat and Medium Ground Beef has a maximum of 23% fat. My preference is to use Lean Ground Beef for meatloaf, as it seems to have just enough fat for moistness and flavour, without having so much that the meatloaf is swimming in it :)

Tomato Paste or Tomato Sauce: You’ll just need one small can of tomato paste or tomato sauce for this one. I prefer tomato paste, but my daughter has always liked the tomato sauce version better. Try both and pick your favourite. You could also do half tomato paste and half tomato sauce (and freeze the remainder of each can for another meatloaf another time).

Vinegar: You can use either Cider Vinegar or White Distilled Vinegar here. It’s really just a matter of personal taste. Try both and see which you prefer. The Cider Vinegar brings a little tangier/stronger vinegar taste to the sauce, while the white vinegar makes it more ketchup-like. I enjoy both, but probably prefer the white vinegar if forced to choose.

Soda Crackers: Aka “Saltines”. The crackers here are used as a bit of a binder to help hold the meatloaf together. I love that there isn’t a lot of binder in this meatloaf. I’ve never been a fan of super stiff, binder-heavy meatloaf. Less binder does make it a little softer, but there is definitely enough to make it sliceable. If for some reason, you want a stiffer meatloaf, increase the crackers a bit.

For a gluten-free version, substitute gluten-free rolled oats for the crackers. Simply process them lightly to break them up a bit and use in the same 1/4 cup quantity as for the crushed crackers.

If you don’t have soda crackers, you can add a couple of tablespoons of dried bread crumbs or even a slice of bread crumbled up.

How to make classic meatloaf: step-by-step

This is a visual summary of the steps to make this recipe. Always refer to the complete instructions in the recipe card below when making the recipe.

Mixing up the tomato sauce for the meatloaf in a small bowl.
1

Step 1: Mix up the tomato sauce in a small bowl.

Adding some of the tomato sauce to the meatloaf mixture.
2

Step 2: Add all the ingredients for the meatloaf to a large bowl. Add about 1/3 of the tomato sauce to the meatloaf mixture. Mix together well.

Meatloaf mixture spooned onto a foil-lined baking sheet.
3

Step 3: Spoon the meatloaf mixture onto a foil-lined, rimmed baking sheet.

Meatloaf after shaping.
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Step 4: Shape the meatloaf into a loaf shape, about 9 inches long and 4 inches wide. Flatten the top slightly.

Spooning the remaining tomato sauce onto the meatloaf.
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Step 5: Spoon the remaining tomato sauce onto the meatloaf.

Meatloaf after being coated in the tomato sauce.
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Step 6: Use a spoon to distribute the tomato sauce evenly over the top and sides of the meatloaf. Bake.

Recipe video

Recipe tips!

  • One thing to note is that the salt on the crackers will add a bit of saltiness to the meatloaf and there is also salt in the tomato sauce. The amount will vary by brand, so it’s hard to judge exactly how much extra salt you need to add to the meat. I’ve settled on 1 tsp, which should be close. If you find that the finished meatloaf is a touch under-salted, you can always salt the finished meatloaf a bit. Easier to add than take away :)
  • Line your baking sheet completely with heavy-duty aluminum foil (or two layers of regular aluminum foil), for super easy clean-up.
  • Meatloaf done at 160F internal temperature, when tested with an instant read thermometer. Remember that you’ve added some tomato sauce to the meat, so if you notice it “pink” looking, that may be the reason and not that it is not cooked. If you don’t have a thermometer, err on the side of leaving it in the oven longer, as you can’t really hurt it.
Classic meatloaf sliced on a serving platter.

What to serve with meatloaf

I’m not sure there’s a side dish more suited to meatloaf than creamy mashed potatoes. For something a little different, how about creamy cauliflower and cheese or a buttery parsnip puree?

As for a vegetable, broccoli or salad is a great choice, or combine the two and try my Roasted Broccoli Caesar Salad.

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Classic meatloaf sliced on a serving platter.

Get the Recipe: Easy Classic Meatloaf

An easy, classic meatloaf recipe with a rich tomato paste topping. A long-time favourite family recipe!
5 stars from 10 ratings
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 6 servings

Ingredients

Tomato Sauce:

  • 5.5 oz can tomato paste, (156 ml) or 13 oz/398ml tomato sauce *see Note 1 below
  • 1/4 cup brown sugar, packed
  • 1/4 cup white vinegar, or cider vinegar (I generally use white, but try both and see which one you prefer)
  • 1 teaspoon prepared yellow mustard

Meatloaf mixture:

  • 2 lbs lean or extra-lean ground beef
  • 1 large egg
  • 1 teaspoon fine salt, *see Note 2 below
  • 1/4 teaspoon pepper
  • 1/4 cup soda crackers, crushed (Saltines) *See Note 3 below
  • 1/2 cup onion, finely diced

Instructions
 

  • Preheat oven to 350F. (non-convection/not fan-assisted) Cover a rimmed baking sheet with heavy-duty aluminum foil (or two layers of regular aluminum foil). Set aside.
  • Make the tomato sauce: In a medium bowl, stir together all the tomato sauce ingredients until smooth. Set aside.
  • Make the meatloaf mixture: In a large bowl, add the ground beef, egg, salt, pepper, crushed crackers and diced onion. Using a large spoon, stir to combine well. Add about 1/3 of the prepared tomato sauce to the beef mixture and stir in to combine well.
  • Drop big spoonfuls of the ground beef mixture into a rough log shape in the centre of the prepared baking pan. Using your hands (using damp hands is sometimes helpful), shape into a loaf shape about 3 inches high x 4 inches wide x 9 inches long. Try to keep the top of the loaf flat, so the sauce will stay on the top as it cooks.
  • Spoon the remaining sauce over the top of the meatloaf and, using the back of a spoon, spread it over the top, trying to keep most of it on top. Spread a bit along the sides, as well.
  • Bake the meatloaf in a preheated oven for about 1 hour, or until the meat registers 160F when tested with an instant-read thermometer. Allow the meatloaf to rest 3 or 4 minutes before slicing.
  • Serve garnished with parsley or Parmesan, if desired. Great served with mashed potatoes and a green vegetable.

Notes

Note 1: I have always preferred this meatloaf with tomato paste, but it is also very good made with tomato sauce. If using canned tomato sauce, start with a 13 oz/398 ml can and use the whole can. You could also use half tomato paste and half tomato sauce (and freeze the remainder of each can for a future meatloaf). Try them all the ways and pick your family’s favourite.
Note 2: One thing to note is that the salt on the crackers will add a bit of saltiness to the meatloaf, and there is also salt in the tomato sauce. The amount will vary by brand, so it’s hard to judge exactly how much extra salt you need to add to the meat. I’ve settled on 1 tsp, which should be close. If you find that the finished meatloaf is a touch under-salted, you can always salt the finished meatloaf a bit. Easier to add than take away :)
Note 3: If you don’t have soda crackers, you can use other types of crackers (that aren’t heavily flavoured) or add a couple of tablespoons of dried bread crumbs or even a slice of bread crumbled up.
For a gluten-free version, substitute gluten-free rolled oats for the crackers. Simply process them lightly to break them up a bit and use them in the same 1/4 cup quantity as for the crushed crackers.
Be sure to read the notes about the Recipe Card, where you’ll find Step-by-Step photos and a Recipe Video that you might find helpful.

Watch how to make it

Cuisine: American, Canadian
Course: Main Course
Author: Jennifer Maloney
Serving: 1serving, Calories: 295kcal, Carbohydrates: 17g, Protein: 35g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 125mg, Sodium: 744mg, Potassium: 837mg, Fiber: 1g, Sugar: 13g, Vitamin A: 443IU, Vitamin C: 7mg, Calcium: 41mg, Iron: 5mg
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