When we think of home-cooked meals that bring that comfort food flavor, 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! 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.
Why Our 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.
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 add layers of flavor. Worcestershire sauce, mustard, or even a splash of soy sauce can add depth.
Doubling This Recipe
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.
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 and Reheating Instructions
Refrigerate leftovers in an airtight container in the fridge for up to 4 days.
Reheat single servings in the microwave on high in 30-second increments until warmed through. Check in between each interval to make sure you don’t overheat.
More Meatloaf Recipes
Turkey Meatloaf
1 hr 10 mins
Jalapeño 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.
Loved it!!! Thanks for sharing
Sounds awesome! If you cut the recipe in half, how might that change the cooking time for meatloaf and glaze?
Best meatloaf I’ve ever tasted
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?
I’ve never made a meatloaf but was running out of ideas as to what to cook for dinner then I came across your recipe for meatloaf. Absolute hit for the family, delicious. This is a winner.
Heck, do it once exactly as the recipe calls for and then again with your garlic and see which you prefer. Personally I am a garlic lover so I do mine with garlic!
I am a garlic lover, but have never made meatloaf with garlic in it. How much do you use?
I usually, use two cloves of minced garlic.
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 milk, which I never intended to use but decided to give it a try. While I’m not a fan of the smell of goat milk, it didn’t hurt the meatloaf. Do you have any recipes that I can use this goat milk with? Just want to thank you for all your recipes. Simple and easy and so tasty. Thanks for doing this.
Made this tonight. I added a couple cloves of garlic. Very tasty ?
I love garlic in my meatloaf also!
I made it for the first time and the boys loved it! Next time I need to double the recipe. : )
Very good recipe I made it my family loved it.Thank you very much.I did put green peppers in mine.very good.
What a delicious meatloaf! Hubby loved it, so did I. This will be my go-to recipe when we want meatloaf. Thank you!!!! (Love all your recipes that I’ve tried so far!)