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.
Best meatloaf ever!!
I made it to docs that you posted and all loved it! I licked that night. I licked that pan…..
It was Rim!!!!
I have been making meatloaf for years this is the best.
Is there a reason for using a 9×13” pan instead of a loaf pan?
Yes, it allows the grease to drain off rather than sit in the meat in the loaf pan.
Delicious recipe, a little different from one I used before, but items added made a remarkable difference in taste and texture. This will replace my old recipe for the future.
Thank you for sharing this recipe.. I’ve made it twice, The first time I followed the recipe all the way and the second time I added peppers and garlic to the meat. I use a mix of beef, pork and veal that I get at my local supermarket. I also put a hard boil egg in the middle. Both times it’s been delicious. 5 stars.
Super awesome!! Only th8ng I changed was, the kind of ketchup, i used a Jalapeno flavored one. Total success!! Now I will try to use turkey instead of ground beef. Will update, but Im sure it will be delicious also! 5 stars!!
Two things. I add one part ham loaf to two parts beef. Second, if you like things a bit on the spicy side add jalapenos, (About two tablespoons per pound), to the mix. Make no mistake, this recipe sounds great!
I have to put my own spin on this one. Enjoy the results no matter how you spin your own!
Have done it with turkey breast and have done it with ground pork both r good and if u want 2 change it up put in some shredded mild cheddar cheese used 1 cup filled with loose cheese 2 the 8 ounce mark and have also used shredded mozzarella cheese have done it with 1/2 cup both cheese as well
The most delicious meatloaf recipe I’ve found. Yummmm!
Had this last night, added some grated carrot. My teenage son loved the meatloaf and didn’t notice the existence of the dreaded vegetable. My husband and I also enjoyed the meatloaf. Will definitely be cooking again ??
I use grated potatoes instead of bread or bread crumbs.