Old-Fashioned Momma’s Meatloaf is a tender, juicy ground beef meatloaf made with milk-soaked bread, egg, Worcestershire and simple pantry seasonings, baked under a tangy ketchup glaze. It takes 10 minutes to mix and serves four, just like the classic family dinner meatloaf most of us grew up on.
How to make Momma’s meatloaf: Mix ground beef with milk, an egg, torn bread, Worcestershire sauce, onion powder, salt, dry mustard, pepper, hot sauce and garlic powder. Press it into a loaf pan, spread ketchup over the top and bake at 350°F for 1 hour to 1 hour and 15 minutes, until it reaches 160°F. Rest 5 minutes and slice.
Why You’ll Love It
- Tender every time: milk-soaked bread keeps the meat soft and juicy.
- Pantry ingredients: ground beef, bread, milk, an egg, ketchup and a few spices.
- Ten minutes of prep: mix in one bowl and let the oven do the rest.
- Great leftovers: cold slices make classic meatloaf sandwiches.
Ingredient Notes
Ground beef: One pound. Regular ground beef or ground chuck has enough fat to keep the meatloaf juicy. Very lean beef can turn dry.
Bread and milk: Three slices of bread, torn into small pieces, and three quarters of a cup of milk. Soft sandwich bread works best. The bread soaks up the milk and keeps the meatloaf moist.
Egg: One egg holds everything together so the slices do not crumble.
Seasonings: Worcestershire sauce, onion powder, salt, dry ground mustard, black pepper, garlic powder and a dash of hot sauce. You can use half a cup of finely chopped onion instead of the onion powder; chop it very fine so the loaf still slices cleanly.
Ketchup: Half a cup spread over the top bakes into a sweet, tangy glaze. I spread it all the way to the edges, because the caramelized corners are everyone’s favorite bite.
Ingredients
- 1 pound ground beef
- 3/4 cup milk
- 1 egg
- 3 slices bread, torn into small pieces
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon onion powder (or 1/2 cup finely chopped onion)
- 1/2 teaspoon salt
- 1/2 teaspoon dry ground mustard
- 1/4 teaspoon black pepper
- 1/4 teaspoon hot sauce (optional, to taste)
- 1/8 teaspoon garlic powder
- 1/2 cup ketchup
How to Make Momma’s Meatloaf
1. Preheat. Heat the oven to 350°F (175°C).
2. Mix. In a large bowl, combine the ground beef, milk, egg, torn bread, Worcestershire sauce, onion powder or chopped onion, salt, dry mustard, black pepper, hot sauce and garlic powder. Mix until well combined.
3. Shape. Press the mixture into an ungreased loaf pan for a traditional shape, or shape it into a loaf on a sheet pan so the fat drains away as it bakes.
4. Glaze. Spread a thin layer of ketchup over the top.
5. Bake. Bake for 1 hour to 1 hour and 15 minutes, until the center reaches 160°F (70°C) on a food thermometer.
6. Rest and slice. Let the meatloaf rest for 5 minutes after taking it out of the oven. Slice and serve warm.
Why Milk-Soaked Bread Keeps Meatloaf Tender
The bread and milk make what cooks call a panade. As the meatloaf bakes, the meat proteins tighten and squeeze out moisture; the soaked bread holds on to that moisture and keeps the texture soft instead of dense and dry.
For the best result, tear the bread small and let it sit in the milk for a minute or two before adding the beef, so it turns soft and mushy. Then mix everything with your hands just until combined. Overmixing packs the meat tightly and makes a tough, springy loaf.
A thermometer takes the guesswork out of baking. Ground beef is safe at 160°F; I check the very center of the loaf, since the edges cook first, and take it out as soon as it reaches temperature.
Loaf Pan or Sheet Pan?
Both work, and each has its fans. A loaf pan gives the classic tall, neat shape and keeps the meatloaf very moist, because it bakes in its own juices. Pour off the fat before slicing.
A free-form loaf on a sheet pan lets the fat drain away and gives more browned crust on the sides, with more room for the ketchup glaze. It bakes a little faster, so start checking the temperature a few minutes early.
Tips for Success
Why is my meatloaf dry?
The beef was too lean, it was overmixed, or it baked too long. Use regular ground beef or chuck, mix gently and pull it at 160°F.
Why does it fall apart when sliced?
It was cut too soon. Let it rest before slicing, and use a sharp serrated knife.
Why is it greasy?
The fat collected in the loaf pan. Pour it off after baking, or bake it on a sheet pan instead.
Variations
- Brown sugar glaze: stir a spoonful of brown sugar and a little mustard into the ketchup.
- Cracker crumbs: use crushed saltines or oats instead of bread.
- Cheesy: mix a handful of shredded cheddar into the meat.
Another family meatloaf to try is Stove Top Stuffing Meatloaf, where dry stuffing mix does the seasoning.
For a meatloaf with no breadcrumbs or substitute at all, Meatloaf Without Breadcrumbs still bakes up savory.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and use them within 3 to 4 days, or freeze them for 3 to 4 months. Reheat slices in the oven or microwave until they reach 165°F.
What to Serve With It
Meatloaf and mashed potatoes are the classic pair; try garlic Parmesan mashed potato cups or Southern stewed potatoes, with smothered green beans and butter biscuits on the side. For more ground beef dinners, there is Parmesan meatloaf and hamburger steaks with onion mushroom gravy.
Frequently Asked Questions
What temperature should meatloaf be cooked to?
Ground beef meatloaf is done at 160°F in the center, measured with a food thermometer.
Can I make it ahead?
Yes. Mix and shape it, cover it and refrigerate it until you are ready to bake. Add a few minutes to the baking time, since it starts cold.
Can I freeze meatloaf?
Yes. Freeze baked slices, wrapped well, and reheat them to 165°F.
Final Notes
Let the bread soak, mix gently and use a thermometer. If you have a question or make it, tell me how it turned out in the comments.
Old Fashioned Momma’s Meatloaf
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Ingredients
- 1 pound ground beef
- 3/4 cup milk
- 1 egg
- 3 slices bread torn into small pieces
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon onion powder or 1/2 cup finely chopped onion
- 1/2 teaspoon salt
- 1/2 teaspoon dry ground mustard
- 1/4 teaspoon black pepper
- 1/4 teaspoon hot sauce optional, to taste
- 1/8 teaspoon garlic powder
- 1/2 cup ketchup
Instructions
- Set your oven to 350°F (175°C) so it’s ready for baking.
- In a large mixing bowl, combine ground beef, milk, egg, torn bread pieces, Worcestershire sauce, onion powder or finely chopped onion, salt, dry ground mustard, black pepper, hot sauce, and garlic powder. Mix everything together until well combined.
- Press the mixture into an ungreased loaf pan for a traditional shape or shape it into a loaf form on a sheet pan for excess fat to drain off during baking.
- Spread a thin layer of ketchup over the top of the meatloaf for a tangy glaze.
- Place the meatloaf in the preheated oven and bake for 1 hour to 1 hour and 15 minutes, until the internal temperature reaches 160°F (70°C).
- Let the meatloaf rest for 5 minutes after removing it from the oven. Slice and serve warm.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
