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.
I have been making this recipe for 30 years, but mine you add curry powder as well to the meat and the glaze. The glaze is amazing if you bake it over pork chops as well in the oven, cook them slowly and baste with this sauce and the pork chops are amazingly tender too, very yummy flavour! You can make meatballs with the sauce over pasta too!!
My picky family had 3rd helpings of this recipe! I have two boys at home still and my husband.
All I can say is….Yummmm!
This meatloaf is amazballz! My husband loved it and gave it a 5 out of 5 star rating. Total keeper and has taken the place of my usual go to recipe!
Great easy meatloaf. My 9 year old made this with the help of the you tube video and the whole family loved it. next time we would saute the onions first…
This meatloaf was perfect! Very flavorful with the spices enhancing the meat rather then overpowering it. My co-worker really liked it as well. The loaf was very juicy. I did not use a thermometer and the ends of the loaf were cooked perfectly while the inner portions were under done when going by the time listed in the recipe. That may be due to the shape of the loaf or my oven’s true temperature. This was actually a good thing for me, since reheating finished cooking but did not dry out the slices. I always just “winged it” when making meatloaf and each loaf was always different – the last loaf no so good. I am saving this recipe so I will be assured to have a very tasty meatloaf next time.
Another great recipe!!! my family enjoyed this one!! I am so glad I made it. This is another hit!!
This is my new go-to meatloaf recipe. Besides the house smelling heavenly it tasted great better than any meatloaf I’ve ever made. The texture was perfect. I grate the onion and I used crushed Ritz instead of breadcrumbs. The milk, spices and Worcestershire sauce are the magic ingredients for the taste and texture.
I’m a care giver and I made this meatloaf for my client for dinner. YUMMY is what they said ! I’m on my 3rd time request? served with green beans. And cauliflower mash potstoes
I’ve made this twice now for my husband. It’s his favorite!