Alright boos, get ready ’cause I’m bringing you the BEST Meatloaf recipe you’ll ever taste! I’m pairing tender, juicy meat with a sticky, tangy sauce that’ll have you licking your plate clean. It’s super easy to make and the perfect starting point if you’ve never made meatloaf before. Once you try it, you’ll be making it on repeat!
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By no means did I grow up in a meatloaf kinda household. In fact, I didn’t even know what the stuff was until I was nearly in college. Even then, the concept seemed odd and unappetizing. It didn’t help that most of the meatloafs I came across were gray and dry. Bleh, no thank you!
But, let me tell you, when you get a good one it’ll straight up change your life! A well-made meatloaf is juicy, tender, well-seasoned, and coated in the most glorious ketchup-based glaze. Today’s easy meatloaf recipe is just THAT and then some!
The Lowdown on This Meatloaf Recipe
Cuisine Inspiration: Good ol’ classic American home-cooking
Primary Cooking Method: Baking
Dietary Info: Perfect for meat lovers! Can be made gluten-free
Key Flavor: Savory meat with a punch of tangy sweetness from the sticky ketchup glaze
Skill Level: Way too easy boos!
Super Easy to Make
Second to a peanut butter and jelly sandwich, meatloaf is just about the easiest thing you can pull together in the kitchen. The most amount of effort spent in this recipe is chopping up some onion and measuring out the ingredients.
Simple, Yet Packed with Flavor
Don’t let the simple ingredients fool ya, this homemade meatloaf brings BIG flavor. With that perfect blend of beef, pork, and seasonings, every bite is juicy and flavorful.
Balanced Sauce
That sauce on top has just the right mix of tangy, sweet, and a bit of heat (if you want), so it pairs perfectly with the savory meat.
Ingredients you’ll need to make Meatloaf
- Ground Beef + Pork: In general, pork has a lighter, milder taste than beef. Beef’s intense, hearty flavor stands up well to other pungent flavors. Together, the beef and pork form a tender, juicy meatloaf that is both full of its own delicious flavor while also being capable of taking on whatever is added to it.
- Yellow Onion: Onions add a sweet, pungent note. You can use yellow or sweet onion, both will be amazing!
- Garlic: I’m a huge garlic girl so I like to add loads of it but you can add as little or as much as you’d like. Grating the garlic will release more of its flavor.
- Eggs: Eggs help to bind the mixture together. I also have an egg-free partner who swears by flax eggs as a suitable replacement.
- Breadcrumbs: If you’re gluten-free, you can swap these out for a gluten-free option.
- Worcestershire Sauce: This adds a bit of sweet, tangy, and vinegary flavor. Don’t have it? Toss in some soy sauce instead.
- Mustard: I like to use yellow or honey mustard, but anything you’ve got on hand will work. We’re just looking to add a bright, tangy flavor to our meatloaf here.
- Italian Seasoning: The best meatloaf recipes have an herbaceous, well-seasoned flavor to them. Italian seasoning offers a well-rounded balance and lots of yummy earthiness.
- Paprika: A smoky paprika will add so much depth and deliciousness!
- Kosher Salt + Black Pepper: This is a big hunk of meat that calls for a whole lot of seasoning. Don’t skimp here!
- Ketchup Glaze: Made from sweet ketchup, sticky brown sugar, and spicy cayenne, this simple glaze coats the meatloaf and changes the entire experience. I often double the recipe and serve the extra on the side!
How to make the best Meatloaf
What to serve with homemade meatloaf
- Comfort Food Sides: When it comes to a classic like meatloaf, you gotta keep it cozy. Whip up some creamy mashed potatoes, buttery corn on the cob, or a cheesy baked mac and cheese to round out the meal.
- Greens: Lighten things up just a bit with some sautéed collard greens, garlicky mustard greens, or Southern green beans.
- Bread: Ya know you need some bread for this moist meatloaf! Serve this with fluffy yeast rolls, a warm skillet of honey cornbread, or some classic buttermilk biscuits.
- Veggies: Add some variety with balsamic glazed Brussels sprouts, honey-glazed carrots, or even a side of creamed spinach.
Recipe Substitutions
- Breadcrumbs: Make it gluten-free by using gluten-free breadcrumbs (like panko) or crush up some gluten-free crackers. It works like a charm!
- Meat: If you’re not feeling the pork, swap it for more ground beef or even ground turkey. Want a leaner option? Go for chicken.
- Mustard Alternative: You can use a little BBQ sauce or even sriracha if you like a kick. Adds a whole different flavor, but still bomb!
- Worcestershire Sauce: Soy sauce or coconut aminos work great as a substitute.
Recipe Variations and Additions
- Add Veggies: Dice up some bell peppers, mushrooms, or carrots to mix into the meatloaf.
- Cheesy Twist: My husband goes crazy for a little cheese in his meatloaf! Toss in some shredded cheddar or mozzarella into the mix.
- Skip the Sauce: If you don’t like the ketchup glaze, go for a rich brown gravy instead. It pairs SO good with this classic meatloaf recipe.
- Spice It Up: Toss in red pepper flakes or a dash of hot sauce in the meat mixture. You can even swap the cayenne in the glaze for sriracha!
Expert Tips and Tricks for making the best classic meatloaf recipe
- Let It Rest: Don’t cut into that meatloaf right away, y’all! Let it rest for at least 10 minutes so all the juices settle and you don’t end up with a dry loaf (or burn your mouth).
- Don’t Overmix: When you’re combining the ingredients, mix just until everything’s combined. Overmixing makes the meatloaf dense and tough.
- Parchment Paper Hack: Line your loaf pan with parchment paper, leaving the edges hanging over the sides. This makes it super easy to lift the meatloaf out when it’s done!
- Shape It Gently: When pressing the meat mixture into the pan, don’t squish the life out of it. Press too hard, and you might end up with a dry, compact meatloaf.
How to store & reheat Meatloaf
After your meatloaf has cooled, wrap it up tight in some aluminum foil or pop it into an airtight container, and store it in the fridge.
The easiest way to reheat it would be in an oven set to its lowest temperature (somewhere between 200-250 degrees). Place the desired portion of meatloaf in a baking dish covered with aluminum foil. Reheat for 15-25 minutes, or until heated through.
How long will the Meatloaf last in the fridge?
Stored in an airtight container in the refrigerator, meatloaf will keep for 3-4 days.
Can I freeze meatloaf ?
You sure can boo! Meatloaf can be frozen either fully cooked and cooled or raw ready to bake. Wrap each meatloaf tightly with two wraps of plastic wrap and one layer of aluminum foil to prevent freezer burn or contamination from raw meat. Whichever method you use, be sure to defrost meat loaf thoroughly in the refrigerator before baking or reheating.
Frequently asked questions
If you’re adjusting the amount of meat, here’s the rule: start with 30 minutes for the first pound, then add 15 minutes per extra pound. So a 2-pound meatloaf bakes for 45 minutes, and a 3-pounder would bake for 1 hour. Keep an eye on it and check with a meat thermometer, you’re looking for 160°F inside!
Yessir! You can mix up the meatloaf, shape it, and then store it in the fridge for up to 24 hours before baking. Just be sure to let it sit at room temp for about 30 minutes before it goes in the oven.
It might be because there’s not enough binder (like eggs or breadcrumbs) or it was overcooked. Make sure you’re using the right amount of ingredients, and don’t skip letting it rest after it’s out of the oven!
And there you have it y’all! The juiciest, most flavorful, best meatloaf recipe EVAH! With that perfect balance of tender meat and tangy sauce, plus how easy it is to whip up, you can’t go wrong. Just don’t blame me if you find yourself making it every week!
More Weeknight Dinner Recipes
- Pizza Meatloaf
- Stuffed Meatloaf
- Air Fryer Salmon
- Southern Baked Chicken
- Lasagna Roll ups
- Classic Pot Roast Recipe
Meatloaf Recipe
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Equipment
Ingredients
For the Meatloaf
- 1 lb ground beef 85% or 90% lean
- 1 lb ground pork or another pound of ground beef
- 1 small yellow onion grated or finely minced
- 4 garlic cloves finely grated minced
- 2 large eggs beaten
- 1 cup breadcrumbs
- 1 tbsp worcestershire sauce
- 1 tbsp mustard
- 1 tbsp Italian seasoning
- kosher salt to taste (start with 1 teaspoon and go up to 1 tbsp)
- 1 tbsp ground black pepper
- 1 tsp paprika
For the Meatloaf Sauce
- 3/4 cup ketchup
- 1/4 cup brown sugar
- 1/2 tsp cayenne pepper optional
Instructions
For the Meatloaf
- Preheat the oven to 350 degrees.
- In a large bowl, combine all the ingredients for the meatloaf. Mix well to fully combine everything.
- Add meat to a 9×5 loaf pan, gently press meat down to shape evenly. Bake for 40 minutes.
For the Meatloaf Sauce
- In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over the meatloaf then return to the oven.
- Bake for an additional 15-20 minutes, or until fully cooked through.
- Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.
Notes
- Let It Rest: Don’t cut into that meatloaf right away, y’all! Let it rest for at least 10 minutes so all the juices settle and you don’t end up with a dry loaf (or burn your mouth).
- Don’t Overmix: When you’re combining the ingredients, mix just until everything’s combined. Overmixing makes the meatloaf dense and tough.
- Parchment Paper Hack: Line your loaf pan with parchment paper, leaving the edges hanging over the sides. This makes it super easy to lift the meatloaf out when it’s done!
- Shape It Gently: When pressing the meat mixture into the pan, don’t squish the life out of it. Press too hard and you might end up with a dry, compact meatloaf.
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This is my go to meatloaf recipe. Made it so many times and it’s still so good! Thank you so much!
Tried it, it’s delicious!
Fantastic!
Hey there Jocelyn, I have to admit this was an outstanding meat loaf. I have never been a fan of meat loaf and poop pooped it with my family. They haven’t like it either, maybe because of the cook and how I’ve trash talked it. I tried it tonight and added hatch green chile, I’m a new mexican and green chile goes into everything I cook. This was the best meat loaf I’ve made in 50 years! I will pass this on to my daughters to try and hopefully change their minds.
Thank you for sharing this recipe and all the other dishes you’ve shared. I’m thrilled to see how you are succeeding in your career, keep it up girl.
Wow thank you so so much Jennifer. I’m so grateful for your support. It means the world.
Why does everything have to have garlic and hot peppers in it. A lot of people can’t eat garlic ir hot peppers. Either allergic to them systems can’t tolerate them.
Hi Jean, you can omit the garlic or whatever ingredients you can’t eat.
Oh my gosh! This is the BESTEST meatloaf recipe ever! The tangy sauce topping is awesome! We love it! I made it last night (for about the 5th time). It’s my go to recipe for sure!
Thank you so much, Christina!
Awesome flavor easy to make. Baked in the air fryer at 350 for 45 min. Added sauce and cooked another-5 min.
This is the best meatloaf I’ve ever made
So easy and yummy ….Thanks for sharing!!!!
Great week night recipe. This dish came together quickly, and as a busy wife and mama of 2, I appreciate fast, easy meals. Tasted great! Thank you!!!
Made this great recipe last week. My wife really liked the meatloaf sauce. Next time I’m going to double recipe 4 more leftovers!