This classic meatloaf recipe with sautéed onion and celery is a comforting and delicious meal that is sure to bring back memories of family dinners. Just like the meatloaf grandma used to make – hearty, flavorful, and perfect for a weeknight dinner.
Old-fashioned Classic Meatloaf
The recipe features a mixture of ground beef, breadcrumbs, eggs, and a blend of spices, all bound together with sautéed onion and celery for added flavor and moisture. The meatloaf is then baked until it’s juicy and tender, with a crispy crust on the outside.
Serving this classic meatloaf with creamy mashed potatoes, green beans, or a simple salad is a perfect way to enjoy a classic meal that’s been loved by generations.
Whether you’re cooking for your family, meal prepping for the week, or looking for a comforting dish to enjoy on a chilly evening, this classic meatloaf recipe is a great way to use ground beef, and is sure to hit the spot!
Optional Ingredients
Note: You can also add other ingredients like garlic, bell peppers, and carrots to your sautéed vegetables to give your meatloaf more flavor and texture.
- Garlic: 2-3 cloves, minced
- Bell peppers: 1 medium-sized pepper, diced
- Carrots: 1 medium-sized carrot, peeled and diced
To add these ingredients to the recipe, sauté the minced garlic, diced bell pepper, and diced carrot with the onion and celery in step 2. Cook until the vegetables 5-7 minutes.
Adding these additional ingredients to the recipe, you can give your meatloaf more flavor and texture. The garlic will add a pungent, savory flavor, while the bell pepper and carrot will provide a slightly sweet and earthy taste.
Let me know what you think!
If you have any questions, leave them in the comments below and I’ll email you! If you make this meat loaf, I’d really appreciate a review on the recipe card!
Classic Meatloaf Recipe
Ingredients
- 1 lb ground beef preferably 80% lean
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1/2 cup breadcrumbs
- 1 egg lightly beaten
- 1/4 cup milk
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
Instructions
- Preheat your oven to 350°F (175°C).
- Heat a large skillet over medium-high heat. Add the chopped onion and celery and sauté for about 5 minutes, or until they are softened and translucent. Set aside to cool.
- In a mixing bowl, combine the ground beef, breadcrumbs, beaten egg, milk, Worcestershire sauce, salt, pepper, and cooled onion and celery mixture. Mix well until all the ingredients are evenly incorporated.
- Grease a loaf pan with cooking spray. Transfer the meat mixture to the loaf pan and use your hands to shape it into a loaf.
- In a small mixing bowl, combine the ketchup, brown sugar, and Dijon mustard. Mix well.
- Spread the ketchup mixture over the top of the meatloaf.
- Cover the loaf pan with aluminum foil and bake in the preheated oven for 45 minutes.
- Remove the foil and continue baking meatloaf for another 15-20 minutes, or until the meatloaf is cooked through and the internal temperature reaches 160°F (71°C).
- Remove your classic meatloaf from the oven and let it rest for 10-15 minutes before slicing and serving.
Notes
- Garlic: 2-3 cloves, minced
- Bell peppers: 1 medium-sized pepper, diced
- Carrots: 1 medium-sized carrot, peeled and diced
Cover Meatloaf
If you prefer to avoid using aluminum foil for health reasons, there are a few alternatives you can use to cover the meatloaf while it bakes in the oven. Here are a few options:
- Parchment paper: Cover the loaf pan with a piece of parchment paper instead of aluminum foil. Make sure the parchment paper is big enough to cover the meatloaf completely and tuck it around the edges of the loaf pan to keep it in place.
- Glass or ceramic lid: If your loaf pan comes with a glass or ceramic lid, you can use that instead of aluminum foil.
- Baking dish with cover: If you have a baking dish with a cover, you can use that instead. Make sure the baking dish is big enough to hold the meatloaf and cover it completely.
- You can also try covering the meatloaf with a silicone baking mat. Place the mat over the top of the meatloaf and tuck it around the edges of the loaf pan to keep it in place. Silicone mats will not stick to the meatloaf and is safe to use in the oven.
Monitor meatloaf internal temperature closely and adjust the cooking time as needed to ensure it is cooked through and safe to eat.
Meatloaf Tips
- Don’t overmix the meatloaf mixture. When combining the ingredients, be careful not to overmix the meatloaf mixture. This can result in a tough, dense meatloaf. Mix the ingredients until they are just combined.
- Use fresh breadcrumbs. Fresh breadcrumbs work best in this recipe to help to bind the meatloaf together & give it a moist, tender texture. You can make your own fresh breadcrumbs by processing stale bread in a food processor.
- Let the meatloaf rest before slicing. It’s important to let the meatloaf rest for 10-15 minutes after baking to allow juices to redistribute as meatloaf sets. This will make it easier to slice and prevent it from falling apart.
- Check the internal temperature: Use a meat thermometer to check the internal temperature of the meatloaf. The meatloaf is done when it reaches an internal temperature of 160°F (71°C).
- Use a baking dish with sides. To prevent any drips or spills, use a loaf pan with high sides or a baking dish with sides.
- Let the sautéed onion and celery cool before mixing with the meat. The sautéed onion & celery should be cooled before mixing to prevent the heat from cooking the meat prematurely.
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About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
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