Classic Meatloaf is classic comfort food. My easy version has a rich tomato topping, flavoured with brown sugar, mustard and a bit of vinegar.
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 is a slightly adapted version of the meatloaf my Mom made growing up. It features a rich tomato topping that is also added to the meatloaf itself, for an extra bit of flavour.
Easy and delicious classic meatloaf is perfect comfort food. Just add mashed potatoes!
My meatloaf recipe is a bit different from my Mom's version in two ways. First, I like a free-form meatloaf, baked on a baking sheet. My Mom preferred a loaf pan. Secondly, I like some tomato paste in my tomato topping, for a richer tomato taste. My Mom is in camp all tomato sauce :) The nice thing is, you can go either way or any variety of ways to make it your own classic meatloaf.
Ingredient Notes for Classic Meatloaf
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 Sauce: The quality of the tomato sauce makes a big difference here, as there is a lot of it in the meatloaf. My Mom always used Hunt's Tomato Sauce, but word on the street is that Hunt's has somewhat recently re-formulated their Tomato Sauce and it's not being well received by many who have used it for years. Or so I hear :) I wandered around the grocery store in search of alternative brands and found a few (check the organic/natural food section!).
As noted in the Cook's Notes, I've made this meatloaf many times with only tomato paste and no tomato sauce. So if you have paste and no sauce, it will work! It's quite rich in tomato taste, but still nice. Likewise, if you have tomato sauce and no paste, just use all sauce and no paste.
Tomato Paste: You will just need a little can of tomato paste here and if you make the recipe as written, you will have leftover tomato paste. You can refrigerate or freeze the extra.
Vinegar: You can use either Cider Vinegar or White Distilled Vinegar here. It's really just a matter of personal taste. The Cider Vinegar brings a little tangier taste to the sauce, while the white vinegar makes it more ketchup-like.
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.
Cook's Notes for Classic Meatloaf
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 your finished meatloaf a touch undersalted, you can always salt the finished meatloaf a bit. Easier to add than take away :)
My adapted meatloaf version developed from the fact that I don't always have canned tomato sauce in my cupboard, but I always have tomato paste. So over the years, I have made this meatloaf using just tomato paste. I kind of loved it, as it's super rich in tomato taste and nice and thick, so you can practically "frost" the meatloaf with it. I suspect it wouldn't be to everyone's taste though, so the recipe here splits the difference. That said, if you're an adventurous type, try it with just tomato paste or a different ratio of sauce to paste and see which you prefer.
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. 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.
What to Serve with Classic Meatloaf
I'm not sure there's a side dish more suited to meatloaf than creamy mashed potatoes. Add a vegetable and you're good to go.
Top Tip! Line your baking sheet completely with heavy-duty aluminum foil (or two layers of regular aluminum foil), for super easy clean-up.
Classic Meatloaf
Ingredients
- 2 lb lean ground beef
- 1 large egg
- 1 tsp fine salt
- 1/4 tsp pepper
- 1/4 cup soda crackers (crushed (Saltines))
- 1/2 cup onion (finely diced)
Sauce:
- 1 cup tomato sauce (canned)
- 1/4 - 1/3 cup tomato paste (1/2 small can-ish)
- 1/4 cup brown sugar (packed)
- 1/4 cup cider or white vinegar
- 1 tsp prepared yellow mustard
Instructions
- Preheat oven to 350F. Cover a baking sheet with heavy-duty aluminum foil (or two layers of regular aluminum foil). Set aside.
- In a medium bowl, make the sauce by stirring together the sauce ingredients until smooth. Set aside.
- 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 1/2 of the prepared sauce to the beef mixture. Stir 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, shape into a loaf shape about 3 inches high x 3 inches wide x 10-12 inches long. Try to keep the top just a slightly domed/almost flat, so the sauce will stay on the top as it cooks. Start spooning remaining sauce over the top, one small spoonful at a time, along the length of the meatloaf. Some will drip down the sides, but try to keep most of it on top. If a lot runs off onto the pan, spoon it up and put it back on the top.
- Bake in preheated oven for 1 hour, or until the meat registers 160F when tested with an instant read thermometer. Allow to rest several minutes before cutting. Serve garnished with parsley or Parmesan, if desired.
Brie says
Thank you for this recipe! My whole family devoured it and it was so easy.
Jennifer says
So glad to hear, Brie :) Thanks so much!
Bella says
Super awesome! Tried this with muffin tins (Meatloaf Muffins) and it's much easier to portion and serve. Yummy!
Jennifer says
So glad you enjoyed it, Bella :) I like to make them as muffins once in a while, too (though I hate cleaning the muffin tin after!). Thanks so much!
cathy says
Made this last night and it was amazing! I think it was the best meatloaf I have ever made. I love all your recipes! You have never let me down.
Keep it up! Love this site!
Thank you so much!
Cathy
Jennifer says
So glad to hear, Cathy! Thanks so much :)
Cheyanne says
It's been ages since I made or had meatloaf! This is making me want to change that immediately! You are so right - meatloaf is definitely a classic comfort food and yours looks perfectly cozy and delicious! I love love love that rich tomato topping! Cant wait to try this!!
Jennifer says
Thanks Cheyanne!
Dawn - Girl Heart Food says
I haven't had meatloaf in such a long time so this is a great reminder that I need to have soon. Nothing like a classic and this one looks awesome, Jennifer! Perfect cold weather comfort food!
Jennifer says
Thanks so much, Dawn :)
Tricia B says
Sounds like something my husband would LOVE! Such a great recipe for this time of year. Perfect comfort food ;)
Jennifer says
Thanks Tricia and yes, it's a favourite of the men in my household, too :)
Milena says
It looks scrumptious! My kind of comfort food for sure, I won't even require a side ... just a fork and a glass of beer:)
Jennifer says
Sounds good to me! Thanks Milena :)
Mary Ann | The Beach House Kitchen says
One of our favorites Jennifer. A simple meal, but it never disappoints. Delicious! Pinned!
Jennifer says
Thanks so much, Mary Ann :)
Leanne says
When I first got married, I used to make meatloaf all the time! It was my husband's favourite. I haven't made it in years. Your recipe has reminded me how delicious and comforting a meal it is! I'll need to give this one a try some time soon!
Jennifer says
Thanks Leanne! We don't have meatloaf as often as we used to, but my son requests it every time he visits, so it's definitely still on the menu here :)