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.
Thank you for the Recipe 🙂
I would like to make it smaller using 1 pound of ground beef. What would the baking instructions be for this? How long should I bake it for?
You’re very welcome! If you’re making the meatloaf with 1 pound of ground beef instead of the full recipe, you’ll want to halve all the ingredients and adjust the baking time.For a 1-pound meatloaf, bake at 350°F for about 35-45 minutes. Start checking for doneness around 35 minutes.
Absolutely the best meatloaf I have ever made!!! It is so delicious!! Have made many times with NO modifications…perfect the way it is!!!
Great recipe! Thanks!
Can’t wait to make this!
we love this meatloaf it’s excellent
My family, and my neighbors, absolutely love this recipe. I have to make it all the time. In fact, it’s in the oven right now for Sunday dinner. One time I made two recipes at the same time so we would have leftover. I was able to prepare two meals to share with a my neighbors. They exclaimed it was the best meatloaf they ever had. I always prepare this recipe completely as written, and I don’t change a thing. It comes out perfect every time..
Hi Rachel! This looks yummy. I love baking meatloaf in a muffin tin. This recipe has times for both higher and lower temps, so kind of more difficul than usual to guess how to adapt to muffin pan. Any suggestions? Thanks so much.
Baking meatloaf in a muffin tin is a great idea! Since muffin-sized meatloaves cook much faster, bake them at 400°F for about 20-25 minutes or until they reach an internal temperature of 165°F. You’ll get delicious little meatloaf muffins with crispy edges—perfect for easy servings. Hope that helps!
I make this using ground turkey. I have made it numerous times now. It’s delicious and is the only meatloaf recipe I make now. We love the glaze, too.
I make mine like this with 3 additions. I add garlic powder, a squeeze of ketchup and beefy onion soup mix to the meat and best of all, I cook it in my crockpot. Place one long strip of aluminum foil down one side, across the bottom and up the other side of the crockpot. This is for easy removal of the loaf when done. Set to low for 6-8 hours. Glaze before the last hour of cooking. Comes out juicy and nicely browned.
Rachel, I made this tonight for my husband. I have up red meat last year after gallbladder surgery, but wanted to cook something comforting for Sunday dinner. It smelled wonderful and my husband of 30 years said it was the best meatloaf he’s ever had!! Thank you for sharing all your gifts with us! You are the first person I go to for a recipe!