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.
This recipe is great. I tried many recipes and failed so many times that I had given up on making meatloaf. I made this for dinner tonight and it was so good. I believe that the ground beef was a little too lean and I should have made the layer of glaze a little thicker. I used 92/8 ground beef. Do you recommend 90/10 or 85/15?
Family loved it! My son actually doesn’t eat red meat anymore but decided he would eat it after seeing it! Lol! He said it’s way better than others I have made in the past! Only change I did was added some chopped green pepper. Try it because it’s worth it! Thank you.
I absolutely love this meatloaf recipe! So easy to follow. I’ve misplaced my recipe so while searching the internet, I found this one. After reading all the excellent reviews, I decided to try it. I’m glad I did. This one is a keeper!! I followed the recipe as written! So good, moist, flavorful! This will now be my go to recipe now! Thank you.
Very well documented. Impossible to fail. Cudos!
This has to be the best meatloaf I have ever made! Absolutely delicious!
first time for me to cook meatloaf. this recipe was outstanding i will now make meatloaf very often. thank you.
This is a fabulous recipe! Only thing I did different was sauté my onions Bc my family doesn’t like crunchy onions. I will say this though. It took way longer to cook for me. Not sure where the issue was. Maybe I formed my loaf too big? I don’t know. But at the end of the 15 min at 400, my meatloaf was only temping at 120. Just wanted to mention since I didn’t see anyone else that had issues with this. Ally sides were done way too early. Lol.
I’m not sure I understand your question. Did you only bake it for 15 minutes? The recipe states to first bake 45 minutes at 350, then apply the glaze, raising temp to 400 for 15 minutes.
Eryn….I had the same problem. It was still pink and mushy in the center after the suggested time. Had to bake way longer. Next time I will divide into two loaves.
I don’t use Worcestershire sauce or milk in mine. I use a tbsp. Of vinegar ( any kind) for the glaze with ketchup and brown sugar. Also, I bake it an hour at 350degrees.
Good recipe much like my mom’s, but if you switch breadcrumbs, which are very bland, for crushed Wheaties, it has a better flavor!
I have a 21 year old son who is very picky. I have tried numerous meatloaf recipes and he hasn’t liked any of them. I tried your “Momma’s Meatloaf” recipe and he LOVED it! Finally a son-approved meatloaf! Thank you so much.