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.
As other commenters say… This meatloaf is so good! I’ve made meatloaf multiple times and I usually am disappointed with the result because it’s not flavorful and/or falls apart. This meatloaf will not disappoint you! I made it with mashed potatoes and stuffing. What a meal!
I thought this would be a little dry, but it was moist and delicious. I prepared two batches, one to freeze, and it turned out perfectly. My mother is very picky and even she loved it! I plan on making this at least once a month, it’s that good. Another keeper from TSAHC, my husband and family thank you!
I have made your meatloaf recipe several times. It is the best meatloaf I have ever made. My husband raved about it as did I. Your website which includes the video was very helpful. Thank you for this really yummy recipe.
This is by far the best meatloaf I have ever made and I’ve been making them for a very long time. It had A wonderful flavor and sliced without falling about.
AMAZING MEATLOAF! Even my kids loved it! Easy recipe to follow. The glaze was delicious! Next time I will add a little glaze to the meatloaf recipe! MUST TRY!
We had it tonight for the first time and definitely will make it again. Both my husband and I liked it better than other meatloaf recipes I’ve tried. I made it exactly as written except I used half ground beef and half ground pork.
Woohoo! I made a meatloaf and it didn’t turn out like a meat pile. 😂 I have always made good tasting “meatloaves”, but they always crumbled and never kept their shape. Now I have leftovers, albeit very little, to make meatloaf sandwiches. This one was not only delicious, and didn’t fall apart, it was also super easy to make and my whole family loved it. Thanks so much. It will be my go to recipe forever! And I’m super excited to try your chicken pot pie recipe tomorrow! Can’t wait to follow you- way to go Stay at home Chef!
Made this for dinner the other night and my non-meatloaf eating son said it was so much better than the meatloaf I’ve been making for years. I thought it was worlds better too. Will be my new meatloaf recipe from here on out.
This recipe was just delicious. My husband loves meatloaf, I would always buy it for him but today I tried your recipe and let me say I will never buy it again. It was quick and easy. Can’t wait to try some of your recipes. Delicious 5 stars, thank you.
This meatloaf is delish! I’ve been searching for a meatloaf that doesn’t fall apart and taste good at the same time. This one accomplished both!