Meatloaf has surprisingly ancient roots, tracing all the way back to Ancient Rome, where a recipe in the 1st-century cookbook Apicius described a mixture of ground meat, bread, and spices — essentially an early version of the meatloaf we know today. Over time, variations of ground or chopped meat dishes evolved across Europe, especially in Germany with Hackbraten, a meatloaf-style dish still popular today, as well as in Scandinavia and Belgium, where similar preparations were often baked or wrapped in bacon.
Meatloaf as Americans know it really took shape in the 19th and early 20th centuries, thanks in part to the invention of the meat grinder and a push for economical cooking. During the Great Depression, home cooks embraced meatloaf for its affordability — stretching a little meat with breadcrumbs, oats, or whatever was on hand. By the 1950s, it had become a staple of American family dinners, often glazed with ketchup and served alongside mashed potatoes and green beans. Comforting, adaptable, and filling, meatloaf remains a beloved classic to this day.
Classic American Meatloaf with Honey Glaze & Rosemary
Servings: 6-8
Preparation time: About 15 minutes
Cooking time: 1 hour
INGREDIENTS
For the Meatloaf:
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2 lbs ground beef (85% lean)
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1 small onion, finely chopped
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3 cloves garlic, minced
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1 cup breadcrumbs — or one of the following: 1 cup diced day-old bread (soaked in milk), 3/4 cup rolled oats, 1 cup crushed saltine crackers
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1/2 cup whole milk
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2 eggs, lightly beaten
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1/4 cup ketchup (low-sugar or natural)
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2 tbsp Worcestershire sauce
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1 tsp dried thyme
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1 tsp salt
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1/2 tsp black pepper
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Optional: 1/2 tsp smoked paprika or a pinch of cayenne
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1 fresh rosemary sprig (or 1 tsp dried) for topping
For the Glaze:
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1/3 cup ketchup
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2 tbsp honey (or maple syrup)
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1 tbsp Dijon mustard
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Dash of hot sauce (optional)
INSTRUCTIONS
1] Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or line a baking sheet with parchment paper.
2] If using 1 cup diced day-old bread, soak it in 1/2 cup whole milk for about 5 minutes until softened. (Skip this step if you’re using 3/4 cup rolled oats or 1 cup crushed crackers instead.)
3] In a large bowl, combine the following:
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2 lbs ground beef (85% lean)
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1 small onion, finely chopped
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3 cloves garlic, minced
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Your soaked bread mixture (or oats/crackers)
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2 eggs, lightly beaten
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1/4 cup ketchup
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2 tbsp Worcestershire sauce
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1 tsp dried thyme
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1 tsp salt
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1/2 tsp black pepper
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(Optional: 1/2 tsp smoked paprika or a pinch of cayenne for extra flavor)
Mix gently by hand or with a spoon just until everything is combined. Avoid overmixing to keep the texture tender.
4] Shape the meat mixture into a loaf on the prepared baking sheet or press it gently into the loaf pan.
5] In a small bowl, make the glaze by mixing:
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1/3 cup ketchup
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2 tbsp honey (or maple syrup)
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1 tbsp Dijon mustard
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A dash of hot sauce (optional)
Brush half of the glaze over the top of the meatloaf.
6] Place 1 sprig of fresh rosemary lengthwise across the top center of the loaf for added flavor and visual appeal. (If using dried rosemary, sprinkle about 1 tsp evenly over the top.)
7] Bake the meatloaf for 45 minutes. Then remove from the oven, brush with the remaining glaze, and return to bake for another 15 minutes, or until the internal temperature reaches 160°F (71°C).
8] Let rest for 10 minutes before slicing and serving. Enjoy it with mashed potatoes, roasted vegetables, or a fresh salad for a comforting meal.
Tips
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Add 1/4 cup grated carrot or zucchini for extra moisture.
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For gluten-free: use oats or GF crackers.
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Leftovers keep well for 3–4 days in the fridge or can be frozen in slices.
