Photo: Greg DuPree Food Styling: Rishon Hanners Prop Styling: Thom Driver
Hands-on Time
12 Mins
Total Time
57 Mins
Serves 4 (serving size: 2 slices)

This is the iconic, classic meat loaf like your mom used to make (or that you wished your mom would make). Mix the ingredients gently, just until combined, and don't compact the meat when shaping the loaf for best results.

The ideal meat loaf temperature is about 160°F. The easiest way to measure this is with a meat thermometer, a handy tool that ensures your meatloaf is perfectly juicy every single time. Serve with mashed potatoes and green beans—and sprinkle over a little parsley for extra pizzazz.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Heat a small skillet over medium heat. Coat pan with cooking spray. Add onion to pan; cook 6 minutes or until tender, stirring occasionally. Remove from heat; cool slightly. Combine onion, 3 tablespoons ketchup, and remaining ingredients in a bowl, and gently stir just until combined.

Step 3

Place meat mixture on a baking sheet coated with cooking spray; shape into an 8 x 4-inch loaf. Brush top of loaf with remaining 3 tablespoons ketchup. Bake at 350° for 35 minutes or until a thermometer registers 160°. Let stand 10 minutes; cut into 8 slices.

Step 4

Wine Pairing: Trivento, Amado Sur, Argentina ($15), is a soft, malbec-based red blend with mild tannins, yet it's hearty enough to stand up to the flavorful meat loaf. The wine's ripe fruit and toasted oak match up with the combo of sweet ketchup and tangy-salty Worcestershire sauce. --Scott Jones

Ratings & Reviews

suze36's Review

September 26, 2011
I have been making my husband's favorite meatloaf for 25 years, Italina style. I mad this for him the day I get my new Cooking Light and he loved it!! That means alot since he doesn't like change.,Thanks for the recipe!!

jef9up's Review

December 07, 2011
I was looking for a "feel good" comfort meal for my under the weather husband. This was an excellent and easy meatloaf recipe. I liked that the recipe only included one kind of ground meat to avoid shopping for specifics. I would usually have to run to the grocery store for fresh parsley however - but it made the dish worthwhile. I followed the recipe exactly and enjoyed the flavour, texture and the minimal effort! Served with a spinach salad. Will enjoy the leftovers for lunch today!

cduffy370's Review

October 03, 2011
My husband, son and I loved it, and my younger (very picky) son said it was "OK." Rarely will he admit that something he doesn't think he'll like is "OK." I will definitely be using this recipe from now on.

carolfitz's Review

November 16, 2011
Quick, easy, but just OK results. Made to recipe subbing fresh oregano for dried. Thoroughly combined all ingredients before adding beef, so as not to overwork the meat. Served with smashed potato/carrot/garlic and steamed brussels sprouts. Main flavor of the meat loaf was the ketchup topping.

contentedgirl's Review

September 27, 2011
I made this right after I got my new Cooking Light. What an incredible meatloaf recipe! My husband loved it - in fact he made me put the rest away because he wanted to eat every bite! This will be my new meatloaf recipe! I didn't change a thing - it was right the first time.

sifullerton's Review

November 29, 2011
Mine was crumbly, slightly underdone and just boring. I wouldn't make this one again.

spinderella's Review

February 15, 2012
Excellent. Cooked mine about 20 mins longer and added some diced green pepper in with the onions.

tzevaf's Review

October 22, 2012
I followed the instructions and ingredients, but found the meatloaf a little dry and flavorless. I traditionally make the "iconic" meatloaf, as the magazine describes this recipe, and I don't think I'll stray from it again. I love panko, but it just doesn't have the flavor of Italian breadcrumbs.

Meredtih's Review

August 16, 2012
I never ever review the recipes that I try, but have to give you kudos for this recipe. I have been looking for a great meatloaf recipe for years, but something is always not quite right with all of the ones that I have tried. This is exactly what I was looking for! I was actually looking forward to making a sandwich with the leftovers tomorrow, but there weren't any. It was comepletely gone. My 4 year old ate 3 or 4 pieces and my 7 year old (who doesn't like meatloaf or even hamburgers) ate 2 pieces - it was all gone before she could get a third. Definitely a keeper! Thanks!! Oh - I also cooked mine for about 20 minutes longer.

Gaylee's Review

February 09, 2012
This recipe is really good! I didn't have any panko so I used 1/4 c. plain bread crumbs. I didn't bother to separate the egg, just put the whole egg in. I was a little short of ketchup but didn't miss it. I loved the oregano! (my name should only have one 'e' at the end but I can't figure out how to fix it)