Discover the secrets to the classic American dinner with Momma’s meatloaf recipe; easy, flavorful, and topped with the best glaze.
When we think of home-cooked meals that offer comfort and warmth, meatloaf stands out as a quintessentially American family favorite. Our Momma’s Meatloaf isn’t just any meatloaf; it’s a classic that boasts the best flavor ever! Each bite is a perfect blend of rich meat, aromatic spices, and that delectable glaze that ties it all together. 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.
Meatloaf, as we know it today, has roots in various cultures. Its beginnings can be traced back to ancient civilizations, where ground meat was combined with fillers like bread to stretch the meat further. However, it was in the United States during the 20th century that meatloaf truly found its identity. The recipe evolved, influenced by the Great Depression and World War II, when families needed economical meals that were still filling and nutritious. Over the years, each family added its own twist, passing down their unique recipes through generations.
Tips for the Perfect Meatloaf
- Mixing: Avoid overmixing the meat, as this can make the meatloaf dense. Gently combine the ingredients until they’re just blended.
- Shaping: For even cooking, try to shape your meatloaf consistently. A dome shape is preferable as it allows the glaze to cover more surface area.
- Glaze: For an added depth of flavor, consider adding a dash of apple cider vinegar or a sprinkle of smoked paprika to the glaze.
Substitutes and Variations
- The Meat: While ground beef is commonly used, consider a blend of ground meats such as pork, veal, or lamb for varied flavor and texture.
- Binders and Fillers: Ingredients like bread crumbs are added to both stretch the amount of servings and to hold the meatloaf together. Consider using oats or crushed crackers instead. Gluten-free bread crumbs and crackers are acceptable substitutes.
- The Liquid: Milk soaks the breadcrumbs, adding essential moisture. If you prefer not to use milk, opt for low-sodium beef stock, chicken stock, water, or a non-dairy milk substitute.
- Flavorings: Fresh herbs, grated Parmesan cheese, and minced garlic can add layers of flavor. Worcestershire sauce, mustard, or even a splash of soy sauce can add depth.
- The Glaze: While a ketchup-based glaze is traditional, consider BBQ sauce, teriyaki, or even a salsa topping for a twist.
- Veggie Delight: Incorporate finely chopped bell peppers and mushrooms for added texture and flavor.
- Cheesy Center: Before shaping into a loaf, place a strip of cheese in the center for a gooey, cheesy surprise.
Frequently Asked Questions
The color isn’t a reliable indicator of doneness. Check the internal temperature to ensure safety. If it’s 160°F, even if slightly pink, it’s cooked and safe to eat.
Using Mini Loaf Pans: Divide the meat mixture into lightly greased 6-inch mini loaf pans, pressing gently to shape. Since these are smaller than a full-sized meatloaf, they’ll need less cooking time. Bake in the preheated oven for about 25-30 minutes or until they reach an internal temperature of 160°F.
Using a Muffin Tin: Scoop the meat mixture into the cavities of a lightly greased muffin tin, or line with paper cups, and press down slightly to mold. These mini meatloaves will cook faster due to their smaller size. Bake in the preheated oven for about 15-20 minutes or until they reach an internal temperature of 160°F.
Begin by simply doubling all the ingredients listed in the original recipe. When combining the ingredients, ensure that they are mixed thoroughly but avoid overmixing to maintain a tender texture.
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.
Certainly! For a gluten-free version, replace breadcrumbs with gluten-free breadcrumbs or ground oats. For dairy-free, use a non-dairy milk substitute.
Milk soaks the breadcrumbs, adding essential moisture. If you prefer not to use milk, opt for low-sodium beef stock, chicken stock, water, or a non-dairy milk substitute.
Make-Ahead Freezer Instructions
You can mix the ingredients and shape the loaf, then freeze it. When ready, defrost in the fridge for 24 to 48 hours until completely thawed and bake as instructed.
Smaller portions will freeze and defrost more easily. Consider using 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.
This make-ahead method ensures that the meatloaf tastes freshly made every time you bake them. Perfect for busy nights, or when you just need a touch of comfort without the wait!
Leftovers Storage and Reheating Instructions:
Store leftovers in an airtight container in the fridge for up to 4 days. Warm single servings in the microwave, checking every 30 seconds until heated.
More Meatloaf Recipes
Turkey Meatloaf
1 hr 10 mins
Jalapeno Cheddar Stuffed Meatloaf
1 hr 10 mins
Mozzarella Stuffed Meatloaf
1 hr 10 mins
Korean Meatloaf with Korean BBQ Glaze
1 hr 15 mins
Video Demonstration
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 got you covered with a full video tutorial where we’ll demonstrate the entire recipe from start to finish.
Simple and delicious.
This magic meatloaf was a hit with family and friends! It’s my new go to meatloaf recipe!
I have tried quite a few recipes for meat loaf over the years & this Meat Loaf is the “BEST” ! My husband & I give you a high five on this delicious Meat Loaf Recipe !! Love your videos & your instruction are super easy to follow ! Excited to try your other recipes !!
Just love this 5 stars all the way
Made it tonight & it was a hit! Our “family recipe” wasn’t written down & could be hit or miss, so now this shall be “our” recipe (with due credit given ☺️). One difference: our “glaze is always Heinz Chili Sauce, so that is what it had to be topped with. This recipe is soooo good! thanks for sharing it!
Someone asked about adding milk to their meatloaf recipe. My daughters are allergic to dairy, so I added tomato sauce. It makes an amazing flavorful meatloaf! I won’t use milk ever again.
I used cream of celery soup…. amazing!
I would like to make this meatloaf. I am also eating as low carb as is possible. My question is;. Can I use more egg as a binder and not add the bread crumbs? Thank you in advance!!
That is definitely something you can experiment with. Please be sure to come back to report your results.
Keto recipes use crushed pork rinds
Great recipe as is; that keto addition of crushed rinds sounds clever! 😀
To turn it low carb, I used 1/2 cup coconut flour in place of the 1 cup of bread crumbs (coconut flour is more absorbent). I replaced the milk with heavy cream and did two eggs instead of one. For the topping I replaced with sugar free ketchup and brown sugar Swerve. I also left the onions out as I’m allergic and threw in some cheese instead. Love it! I make a double batch and slice some to freeze individually for quick lunches.
I have used 1 minute oats instead of bread crumbs and diced tomatoes. It was a big hit here.
Low carb diet change: shredded mozzarella cheese instead of bread. Works great!
Also, reduce milk to 1/4 cup and use 2 eggs indtead of one. Shtedded mozzarella indtead of bread.
I cooked this the other night. The only changes I made were panko bread crumbs and I cooked it on my pellet smoker grill. Magnifico!
Yummylicious ! Just made it last night!! What left over? I have some meatloaf recipes but your recipe over rules them!
Thank you!!
This recipe is fantastic! And my husband is thrilled to have a beef recipe on rotation for dinner. 🙂 Thanks!
Okay, I was wondering what the Christmas connection was. Ha! Should have known it would be The Christmas Story!
MayI have this recipe.
I’m not sure I understand your question. The recipe is here for everyone to enjoy.