This beloved recipe, “Yes, Virginia There Is a Great Meatloaf,” has earned its reputation for a reason. Moist, flavorful, and perfectly balanced, it’s everything a comfort-food meatloaf should be. With a tender interior, a tangy-sweet sauce, and just the right seasoning, this dish proves that classic recipes truly stand the test of time.
Whether you’re making a cozy family dinner or craving a nostalgic meal, this meatloaf delivers dependable, satisfying results every time.
Why You’ll Love This Meatloaf
Exceptionally juicy texture thanks to milk and bread
Rich, tangy homemade sauce baked right on top
Simple ingredients with big, classic flavor
Works well with beef or alternative meats
This is the kind of recipe people pass down—and request again and again.
Ingredients
Meatloaf
1½ lbs ground beef (ground shoulder roast works well)
1 slice bread, broken or finely chopped
1 egg
1 small Vidalia onion or sweet onion, finely chopped
1 teaspoon table salt
¼ teaspoon black pepper
4 tablespoons ketchup
½–⅔ cup whole milk or half-and-half
Sauce
4 tablespoons apple cider vinegar
2–4 tablespoons dark brown sugar, firmly packed (to taste)
½ cup ketchup
Directions
Make the Meatloaf
Preheat oven
Preheat oven to 350°F (175°C).Combine ingredients
In a large bowl, combine all meatloaf ingredients. Mix gently until just combined.Shape
Place mixture into a loaf baking dish and smooth the top.
Prepare the Sauce
Mix sauce
In a small bowl, combine apple cider vinegar, brown sugar, and ketchup.Top the meatloaf
Pour sauce evenly over the top and sides of the meatloaf.
Bake
Bake
Bake for 1 hour to 1 hour 15 minutes, or until fully cooked and internal temperature reaches 160°F (71°C).Rest and serve
Let rest for 10 minutes before slicing. Serve and enjoy.
Helpful Notes & Tips
Adding 1–2 teaspoons of Kitchen Bouquet® enhances color and depth of flavor.
The mixture should be plump and moist, not runny. Adjust milk as needed.
Making an extra batch of sauce, served warm, is highly recommended.
Avoid overmixing to keep the meatloaf tender.
Using Game Meat (Important Tip)
If using lean game meats such as venison, additional fat is essential to prevent dryness.
A recommended ratio is:
1 lb ground venison + ½ lb deer sausage (or another fat source)
This ensures juicy, flavorful results. Consult a game-meat expert for other substitutions.
Serving Suggestions
Serve this meatloaf with mashed potatoes, green beans, mac and cheese, or buttered corn. Leftovers make excellent sandwiches the next day.
Frequently Asked Questions (FAQ)
How do I keep meatloaf from drying out?
Use enough milk, avoid overmixing, and don’t overbake.
Can I make this ahead of time?
Yes. Assemble up to 24 hours ahead, cover, and refrigerate until baking.
Can I freeze meatloaf?
Yes. Freeze cooked or uncooked meatloaf for up to 3 months.
What internal temperature should meatloaf reach?
The safe internal temperature is 160°F (71°C).
There Is a Great Meatloaf Recipe
Prep Time
15 Minutes
Cook Time
1 Hour – 1 Hour 15 Minutes
Total Time
1 Hour 30 Minutes
Servings
6–8 Servings
Ingredients
Meatloaf
1½ lbs ground beef
1 slice bread, chopped
1 egg
1 small sweet onion, finely chopped
1 teaspoon salt
¼ teaspoon black pepper
4 tablespoons ketchup
½–⅔ cup milk or half-and-half
Sauce
4 tablespoons apple cider vinegar
2–4 tablespoons dark brown sugar
½ cup ketchup
Instructions
Step 1
Preheat oven to 350°F (175°C).
Step 2
Mix meatloaf ingredients gently and place in a loaf dish.
Step 3
Combine sauce ingredients and pour over meatloaf.
Step 4
Bake for 60–75 minutes until done.
Step 5
Rest briefly, slice, and serve.
Important Information
Nutrition Facts (Per Serving – Approximate)
Nutritional values vary based on ingredients and portion size. This information is approximate and not intended as medical advice.
