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.
You stuff is great too eat…
I made this for the 1st time in over 20 yers. my kids who are in their 30s loved it! my mum who’s 92 also loved it and came back for seconds. im vegetarian so unfortunately I missed out but the feedback I got from family was enough for me to write up in my lil black book of recipes. mum eats very little these days so when she asked for 2nds I just knew id come across a winner. thank you so much for this recipe!! a quick question…. can this loaf be made with lamb? would it taste any good? im just about to make my 2nd one in 2 weeks….win win win!
I’m making this a second time. I truly don’t like meatloaf. This is the third time I’m making this recipe. It’s absolutely delicious. Love it.
my husband has been wanting me to make a meatloaf using kethup on top, did some seaching and found this one, he loved it so this will replace my own recipe, thanks
This is the best meatloaf I’ve ever eaten. My family looks forward to Meatloaf Monday, it’s so favorable and recipe is easy to follow. It comes out perfectly.
Thank You
Best recipe ever. I hated meatloaf growing up, and even as an adult I disliked everyone’s. I came across this and decided to try it, and now everyone I make this for falls inlove with it.
Have made meatloaf for over 60 years.this is the best ever. A fantastic main dish .
The glaze is the “ cats meow “. Plan to make ONLY this recipe for many more years. Thank you for sharing.
We love, love, love this recipe. I only add a red pepper to this. Thank you for sharing!
Perfect! Perfect! Easy & quick! I am 72 years old and this is the best recipe for meatloaf. I don’t bake it, I microwave it for 10:00-15:00 dependent on thickness.
I have found that adding American cheese slices to a slice and melting it a little in the microwave is very good if you love cheese. My mom would do this for us picky younger eaters. Love it.