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.
Very good recipe for a moist and flavorful meatloaf.
So nice to see a recipe that includes Worchestershire (That would be Lea & Perrin’s). Thank you for posting this.
This cooked well in the air fryer. In a silicone 9×9 dish, I lightly sprayed with olive oil. The loaf was shaped flatter and wider than in the video. Settings were AIR FRY @350° for 40 minutes. I checked the temperature starting at 30 minutes, but it 40 worked well. I did not increase the temperature with the glaze added, as the meat was near enough to 160°. I think there is wiggle room, as long as the meat is done in the center and not burned on the outside. Next time I plan to use a glass dish, and that may bring temperature changes. Hope this helps another air fryer user.
We loved this meatloaf, and it was great as leftovers.
This recipe site is my favorite, with the videos being educational as well as inspirational, knowing the author’s story. May the Lord bless Rachel.
Fixing to try this. My husband loves meatloaf.
Love this recipe. Only one I use. Especially the glaze
This is an awesome recipe. Very easy to make. Also very delicious. Did not raise my blood sugar.
I made this great meatloaf which was fantastic. My husband loved it. Today I am making it again, but we are going to cook it in the Traeger Smoker BBQ. I added some dry onion soup mix, some onion powder and some BBQ sauce to this mixture for today,. I will let you know how it turns out.
Has anyone tried freezing this meatloaf? If so how does it hold.up? Glaze before freezing or after, when heating?
This loaf is awesome and easy to make…as always don’t let your “Meat Loaf^
This was delicious in every way! My family of 5 very much approved. Thank you for sharing so many delicious (and practical) family recipes!