Momma’s Meatloaf isn’t just any meatloaf! It’s a classic that boasts the best flavor ever! While everyone may have their version of this American classic, this particular recipe takes all the best elements and combines them into a dish that’s simply unforgettable.
Make it a meal and pair with our creamy Mashed Potatoes and Roasted Broccoli.
Why My Recipe
- Free-form loaf baked in a 9×13 or on a sheet pan so that the loaf isn’t sitting in its own grease.
- Lots of flavor goes straight into the meat so that every bite is delicious.
- The most delicious glaze goes without saying.
There’s a reason this recipe is consistently getting rave reviews like, “This is by far the best meatloaf recipe EVER!” and “Never in a million years did I ever think any meatloaf recipe would ever replace our long held family recipe, but this one did!” Give it a try. You’ll never look at meatloaf the same way again!
Ingredient Notes
- Ground Beef: We prefer lean ground beef to keep our meatloaf from getting greasy, but feel free to use any ground beef you like. Ground turkey or chicken can be substituted for a lighter option, but the flavor will vary slightly.
- Bread Crumbs: Added to help bind the meat together and stretch the servings. Just use plain breadcrumbs or even gluten-free.
- Onion: Adds flavor and texture to the meatloaf. Use a white or yellow onion.
- Egg: A grade AA egg works fine and helps bind the meat together.
- Worcestershire Sauce: Adds a lot of flavor. You can substitute with soy sauce and just a touch of vinegar.
- Brown Sugar: Either light or dark brown sugar will work here, but dark brown sugar will give a deeper, more caramelized flavor.
- Red Pepper Flakes: Adds a little heat to the sweet and tangy glaze.
- Ketchup: Gives a great base flavor to the glaze.
Ground Beef Options
Ground beef labels will show either 93/7, 85/15, or 80/20, which indicates the ratio of lean meat to fat in the product. We prefer lean ground beef to avoid it being too greasy.
93/7 Ground Beef: The leanest option with less fat and fewer calories. Healthier, but can make your meatloaf a bit drier.
85/15 Ground Beef: The perfect balance of lean meat and fat. Great flavor without being greasy—a top pick for meatloaf.
80/20 Ground Beef: The juiciest and most flavorful option, but higher fat can make it greasy and cause more shrinkage.
Doubling This Recipe
When shaping the loaf, the diameter or thickness of the meatloaf will determine the baking time. After the initial 45 minutes at 350°F, check the meatloaf’s progress using a meat thermometer. Aim for an internal temperature of 160°F.
If it hasn’t reached this temperature, continue baking and check every 10 minutes. You may need an additional 30 to 45 minutes before applying the glaze and baking an additional 15 minutes at 400°F to allow the glaze to caramelize.
Mini Meatloaf Freezer Meal
Smaller portions will freeze and defrost more easily. You can make mini meatloaves in a muffin tin!
Portioning: Scoop the meat mixture into the cavities of a muffin tin, pressing down slightly to mold.
Freezing: Put the entire muffin tin in the freezer. After the mini meatloaves are fully frozen, pop them out and place them in a resealable freezer bag. Keep stored in the freezer for up to 3 months.
Baking Mini Meatloaves from Frozen:
When you’re ready for a fresh meatloaf dinner, preheat your oven to 350°F. For small loaf pans, place the frozen meatloaves on a baking sheet and bake for 45-50 minutes. For muffin tin sizes, start checking around the 25-30 minute mark.
Storage & Reheating
Refrigerate leftovers in an airtight container for 3-4 days.
Freeze individual slices wrapped in plastic wrap and then in a ziplock bag for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator.
Microwave on high in 30-second increments, until warmed through.
More Meatloaf Recipes
Absolutely love this recipe. So simple big big on flavor. The topping is 10 stars in our opinion.
– Melissa
I use 1lb ground beef 1lb of sausage