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.
A delicious and simple masterpiece
I haven’t tried this recipe yet, but I plan on making this evening with a little different twist…instead of using the oven, I’m going to smoke mine out on the smoker using hickory flavor, and using a drip pan under the grill grates to catch all the grease…I’m sure this will be outstanding because its the exact same ingredients as my mothers
All of us really like this (three adolescents and I). The only thing we changed was to add a bunch of chunky freshly chopped jalapeños to the mix. Yummmmm. Great, simple recipe that utilizes several pantry staples.
just finished dinner with this meatloaf recipe. My finicky husband loved it as well as I did. thanks for this awesome recipe. I will definitely make it again.
I’ve never cooked such a dish before, but it looks so appetizing that I just have to try to do it! thank you for the inspiration!!
This is a staple in our house (at least once a very 3 weeks). HOWEVER – I roll mine into a loaf and lay bacon strips across the top (black label maple is the best on it!). Oh and also I add minced garlic. DELICIOUS. The best meatloaf ever.
Made this and my family loved it! I was wondering how do you think it would taste if I cooked it on my pellet smoker?
I put this meatloaf together and it is in the oven as I type. I didnt have bread crumbs so I substituted oats instead. Assuming by the smell it is going to be amazing. I rated it a 5 according to the smell! Thank you for sharing!!
This is the best Meatloaf I’ve ever made. I’ve made it for family and friends and they were speechless with how great it was . I keep following mire of your recipes!!
This is the best meatloaf ! I have struggled making a decent one For years ! Made it 2x already !! I love the glaze on it ! I used a 1lb of meat so just half other ingredients. And the tip from a post on cooking it on a cookie sheet and I drain off the grease once it twice cooking is great idea !