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.
We wanted a comfort food meal for a birthday dinner so I made this meatloaf and served it with mashed potatoes, green beans, salad and chocolate cake. Everyone raved about the meatloaf. I followed the recipe exactly. Delicious. I have one slice left over for a sandwich today .
This meatloaf is delicious.
i love it it worked
One word: Delicious. Followed the recipe exactly. Family loved it. Easy too!
This is my go to meatloaf recipe. It’s simple to make and it tastes great!
in your house growing up we were always told whatever we wanted for a birthday dinner. my choice was always Meatloaf, mash potatoes and corn. Since then i have always made my moms receipt..until I made yours. My husband and I both agreed it was the best. we aren’t fans of basil so I leave that out and add some bacon! YUMMY.
Tell momma thank you for me,
That’s a great recipe! I work alot & always looking for quick & good tasting to take to work that doesn’t require alot of watch potting.
The guy’s at work all know I make my own meals. And I usually get compliments on the food I prepare.
Fabulous meat loaf. Best ever. I followed the directions exactly except I also sautéed the onions before adding them to the ground beef. I happen to love the smell of sautéing onions. Perfect. Family loved it. This is now my go-to meatloaf recipe.
I make this recipe with Beyond Meat and it’s sooo delicious! I honestly haven’t tried any other ones because I feel like this is the perfect recipe. It’s so easy also! Just cook it to the temp stated on the Beyond Meat package. I think it cooks a little faster than meat; it usually only takes about 15-20 minutes for me, but with one package of Beyond Meat it’s a half recipe, so that could also explain the difference in bake time. That being said, I’ve taken it out well after it hit the 165F mark (not realizing how fast it cooks) and it was still completely delicious.
This recipe is AWESOME!! Thank you so much for sharing such a delicious recipe!!