Momma’s Meatloaf is a classic meatloaf that has the best flavor ever! This meatloaf recipe is easy to make, holds together, and has the best glaze on top!
Meatloaf is one of the classic, quintessential American dinners. Everyone has a recipe for meatloaf, but we truly believe that this is about as good as it gets. It takes all the best additions and puts it in one meatloaf that is topped with the most delicious glaze. We’ve stuck with tradition on this recipe, but made sure we came up with the best recipe possible.
Why does my meatloaf fall apart?
There can be many reasons why your meatloaf falls apart. The most common reason is that your meatloaf doesn’t have enough binding agents. To help your meatloaf stay together add things in like eggs and bread crumbs because they are key ingredients that bind meat stick together. Another reason why your meatloaf may be falling apart is that it is overcooked.
Do you have to put milk in meatloaf?
Milk is the preferred liquid for meatloaf, but there are some great substitutes if you do not want to use it. The reason milk is added in meatloaf is that it soaks the bread crumbs which add needed moisture to the meatloaf. If you personally do not want to use milk you can try using low sodium beef stock, chicken stock, water, or a non-dairy milk substitute.
Is it okay if my meatloaf is a little pink?
The color of your meatloaf will not tell you if it is done or if it is safe to eat. To tell if your meatloaf is fully cooked and safe to eat you need to take its internal temperature. For ground beef to be safe and fully cooked, it needs to reach an internal minimum temperature of 160 Fahrenheit. If your meatloaf is just a little pink but is 160 Fahrenheit, you are ready to eat.
If you like this recipe, you may be interested in some of our other classic dinner recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
I’m the caregiver for my 78 yr old mother in hospice at home, my 100 year old grandmother who also lives with my mom. I have to say these two women have a very picky palate and will hold nothing back when sharing their opinion. I made them this meatloaf recipe and they have been asking for it everyday. They loved it so much that they ate more than Ive seen them eat in months. Thanks for allowing others to enjoy this recipe.
How sweet. Keep making it over and over!!!
Thats awesome!!! I love this recipe as well… I get so many compliments on it.
Excellent meatloaf! Flavourful, moist, just delicious. I’ve found it very helpful to line the loaf pan with aluminum foil right up over the sides. Makes for easy lifting the meatloaf out of the pan to slice.
I use a large cookie sheet pan and line it with aluminum foil, sit my loaf in the middle and while cooking all the juices drain away from the meat loaf and i use a spatula after it cools to lift it with…makes clean up very easy and meat loaf turns out great
I’ve been making meatloaf for decades. This was the first time my husband raved on and on about how delicious it was and asked me to make it again soon. I love Rachel’s recipes also because they go together exactly as instructed and come out perfect. This now replaces my meatloaf recipe from 1978!
I made this meatloaf for dinner tonight and it was amazingly moist and full of flavor. The glaze is delicious. I can have this for dinner every night!
Love “Momma’s Meatloaf.” This is sure to become a family favorite!!
Sorry forgot to rate !! Best ever meatloaf!!!
Best meatloaf around, the only regret I have is I should have made more.
Family loved it! Easy classic meatloaf. Followed the recipe as written and very yummy! Thanks for sharing!
I’m making this meatloaf tonight but have a question. I’ve always put Garlic in meatloaf and just wonder if using the basil and oregano will be enough flavor without garlic?
Five stars! We loved this recipe and wouldn’t change a thing. We used Italian-seasoned breadcrumbs because that is what we had on hand.
To speed things up, we put the mixture into muffin cups and topped with the glaze before baking. They cook in 20 minutes. An extra half pound of meat would enable 24 muffin cups to be filled. If you use this method, increase the amount of glaze as well and maybe sautee the onions.
I’m not much of a cook. I never have been but being Sheltered-In_Place, I’ve spent more time on the Internet. I came across one of your recipes and tried it and loved it. Last night I did this meatloaf and it is the first meatloaf I have ever made that didn’t fall apart and it was so good. Because I’m older and not leaving the house even to grocery shop, I’m using what I have in my pantry. I ran out of milk and had instant milk and was going to use that. However, my son brought me powered goat… Read more »
This is the best meatloaf I have ever tasted! I have been making and eating meatloaf for years and years… just made this and this is the best!!!
Only the 4th time I have made a meatloaf in 20 years and this is a simple tasty and best recipe ever!!
Best meatloaf I’ve ever tasted
My husband said it’s the best he’s ever had
Loved it!!! Thanks for sharing
I made it for the first time and the boys loved it! Next time I need to double the recipe. : )