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.
Fixed for dinner and we loved it. I will be saving this recipe for further use. Best I’ve had in very long time, nice change.
I have tried many meatloaf recipes, by far this is my husbands favorite. Just made it for the second time within the last two weeks. This is a keeper for my family. Thank you.
We love this recipe. Sometimes I add a bit of A1 to the meat. My meat mixture is 1 lb of Bob Evans ground pork roll: 1lb 90/10 ground chuck(to reduce fat). The glaze for top is same except I add lime juice 1 Tbsp to break down the grit of the brown sugar and add about a half a tsp or tsp of smoked Paprika. The glaze comes out tasting rich and slightly sweet/tart mixture. I also break up in small individual loaf pans to freeze half for another dinner. There’s only 2 of us. So. Good.
It is the best meatloaf I have ever had!! Thank you so much for publishing it!!
I don’t even like meatloaf but my husband does. He said I have ruined all meatloaf comparison for him because this is the best recipe he has ever tasted!! So moist and delicious 😍
Hubby doesn’t care for any glaze, but THIS!!! OMG!! Followed it as written, and it was delicious!! Thank you so much! This is on my rotation for sure
I don’t eat meat but the rest of my family does. For some reason I choose crazy complicated recipes when cooking for them. I guess since I can’t taste as I go along more seems better. My meatloaf is typically a 4 step process. I was in a hurry to get dinner prepared this evening and found this recipe. Super quick…super easy! And my family went crazy for it!! I need to rethink how I do things! The only thing I did differently….I don’t like reviews when someone has altered the recipe so much it’s useless…is last minute I decided to add about 2 tbs of sweet chili sauce to the glaze. I had a Costco asian salad mix in the fridge my mom bought and thought it would pair well. I boiled some red potatoes and smashed them with hebs and veg stock. A slice of meatloaf on the potatoes with salad on the side. Super yummy! Dinner was done in a flash! And everyone went back for seconds and thirds. Probably the easiest meal I’ve ever prepared and a new family favorite. Thank you!
I grew up loving my mom’s meatloaf. I have tried several recipes but none have ever come close to hers…until now! This recipe has great flavor and is moist and delicious!
Great old recipe.
THIS IS SERIOUSLY the BEST
MEATLOAF EVER HANDS DOWN!!