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 love the addition of pepper flakes. The heat is so subtle but still present. I found the glaze a little sweet — might put heat in that next time, or cut the brown sugar in half. I pulsed some “too old for salad” mushrooms and a large clove of garlic in with the onions, and added both milk and beef broth (my bread crumbs were very dry). I formed a long, skinny loaf, cooked for 30 minutes at 350, then broiled to get the top crispy and brown, then put on the glaze (of which there were copious amounts — might make less next time). I did tweak a bit, but all in all, keeper, and a hit with the hubby.
My husband is picky on the taste of meatloaf. This recipe rated as one of his favorites. The crushed red pepper added just the right punch.
This is by far my fiancee’s favorite meatloaf. I followed everything precisely. I only did one thing a tiny bit different. I had garlic panko instead of plain. He said he never wanted to go out for meatloaf again, because nothing compares to this recipe… Thanks for actually making me look like a good cook! I no longer have to search for the perfect recipe. This is it!
Yummy! A Family Favorite. I made extra sauce today!
This was really great! Wow
I omitted the milk and added a liquified tomato instead as the liquid. And sautéed the onion.
I let the meat sit in fridge for about 6 hours before making.. and drained some of the fat before putting on the glaze.. was terrific. Thank you for posting this recipe.
Sounds great, I’m going to make it.
I left out the milk and bread crumbs (not keto) added some Walden Farms BBQ sauce (fat,calorie,carb,sugar,gluten free) Then added some Walden Farm ketchup. I didn’t see your recipe until it was already in the oven so I added the basil and oregano to the glaze. I used a keto friendly brown sugar. Awesome!
I used a pkg if Lipton’s onion soup mix as flavouring!
This is the first recipe from StayatHomeChef I’ve made.It was easy and absolutely delicious.
This recipe is beyond AWESOME. I”m making
my second one. Double the size.
Glad I found your recipe.
It’s a keeper.