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.
So, so good. I followed the recipe exactly and it came out perfect. This is my new go-to recipe. Made some yams on the side and it was a quick and easy dinner. I love how easy this was to make – mix all the ingredients in a bowl and bake!
This recipe changed my wife’s idea of what meatloaf was supposed to taste like. I add sage to the mix for extra flavor. And then the next time I added French’s fried onions to the outside when I add the glaze. This recipe is awesome!
Excellent!
This was delicious! Just like my mom’s meatloaf! I did add some garlic powder and chili sauce instead of ketchup to boost up the heat a bit. But, all in all a scrumptious recipe!!!
Delicious, moist, flavorful meatloaf. My family loved it!
Made a few variations, honestly not needed. Added 2 tb spoons of Worcestershire sauce to the meat mixture, beef stock powder instead of salt, added 3 cloves of fresh garlic, oregano, and celery powder.
Recommend doubling the glaze recipe.
Absolutely delicious!
I use the recipe EVERY time I make meatloaf! So good!
I bought this beautiful recipe book for myself and my daughter. I am actually writing reviews in the book for my kids. I suggested my hubby choose a different recipe each week. First recipe he chose was the meatloaf and the second, third, fourth and fifth. Thank you for sharing your amazing talent beautiful lady. Our prayers are always with you.
We just finished our meal and I have to say, hands down the best meatloaf I’ve tasted. The pepper flakes added something unique, but as usual your flavour profile was spot on. That sauce was so yummy without overwhelming the loaf. We can’t wait for the leftovers tomorrow.
I’ve made this recipe at least 4 times! It’s a family favorite. Delicious!!
The reviews convinced me to try this and I’m so glad I did. It was a bit denser than I usually like, but the flavor of everything, and especially the glaze, was delicious. Thank you for sharing this wonderful recipe, my guests raved about it.