Amazing meatloaf recipe, so tender and juicy. This classic recipe is easy to make by combining ingredients together and baking it in the oven. The glaze on top is a wonderful compliment to the meat and has only three simple ingredients.
The most comforting dinner is homemade meatloaf with soft and fluffy mashed potatoes.
MEATLOAF RECIPE
Nothing gathers a family around the dinner table better than a plate full of juicy meatloaf with soft, fluffy mashed potatoes and green beans. When it comes to comforting, easy, and cheap dinners, meatloaf is perfect recipe. It comes out tender and juicy every time and the glaze on top is such a perfect addition of sweet and tangy flavors.
I’ve been tweaking this recipe for a few years and it’s time to update it for everyone else. To make sure that my meatloaf has the best texture, I use a combination of ground beef and ground pork, add finely diced onions, and use two eggs. For the best flavors, make sure to add Worcestershire sauce, mustard, and fresh herbs. The family will be begging for this every week!
HOW DO I MAKE MEATLOAF?
This is the best part about cooking meatloaf, it’s so easy! All you have to do is quickly combine the ingredients and pop it in the oven.
Preheat the oven to 350° and lightly grease a 9×5 loaf baking pan.
Combine all the ingredients for the meatloaf in a mixing bowl and mix it until ingredients are evenly incorporated throughout. Transfer the meat mixture into the prepared baking pan and use a wooden spoon to spread evenly in the pan.
How long to cook meatloaf?
Cook meatloaf for 45-50 minutes until it reaches the internal temperature of about 155°. Mix the ingredients for the glaze and spread it over the top. Bake for another 10-15 minutes.
Safe internal temperature for meatloaf is 160°.
How to make meatloaf gluten free?
It’s very simple to make this recipe gluten free by just swapping out bread crumbs for gluten free bread crumbs. For this recipe, I prefer to use Italian bread crumbs.
Italian style gluten free bread crumbs are not widely available so you may need to get plain gluten free crumbs and add dry parsley, dry oregano, dry basil, garlic powder, onion powder, salt, and pepper to get the flavors into it.
HOW TO FREEZE MEATLOAF
If planning to freeze meatloaf, you can use aluminum loaf baking pans to bake it and freeze right in it. It can also be baked in a regular loaf baking pan and then transferred into aluminum ones after.
Prepare the meat mixture according to the recipe and transfer into the baking pan. Bake for 50-55 minutes, until just cooked. Cool completely before freezing.
Transfer the loaf into aluminum pan, wrap it tightly in aluminum foil and the plastic wrap. Label and freeze for up to 2-3 months.
Thaw overnight, in the refrigerator. Spread topping all over the top and reheat at 350° for 15-20 minutes.
WHAT SIDES TO SERVE WITH MEATLOAF
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Meatloaf
Ingredients
Meatloaf:
- 1 lb ground beef 90/10 lean to fat ratio
- 1 lb ground pork
- 1/2 cup finely diced yellow onion
- 3 garlic cloves pressed
- 1/2 cup Italian bread crumbs
- 2 Tbsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- 2 eggs
- 1 Tbsp minced fresh dill weed
- 1 Tbsp minded fresh parsley
- salt
- fresh cracked black pepper
Topping:
- 1/2 cup ketchup
- 2 Tbsp brown sugar
- 1 Tbsp Worcestershire sauce
Instructions
- Preheat the oven to 350° and lightly grease a 9×5 loaf baking pan.Â
- Combine all the ingredients for the meatloaf in a mixing bowl and mix it until ingredients are evenly incorporated throughout.
- Transfer the meat mixture into the prepared baking pan and use a wooden spoon to spread evenly in the pan.
- Cook meatloaf for 45-50 minutes until it reaches the internal temperature of about 155°.
- Mix the ingredients for the glaze and spread it over the top. Bake for another 10-15 minutes.
- Let it rest for about 10 minutes before cutting.
Video
Notes
Nutrition
Originally published on Will Cook For Smiles on July 2, 2011. Updated August 10, 2019.
2busy says
I’ve never made a meatloaf quite that large. Looks delicious. My family would love it.
Tonia @ TheGunnySack.com says
This looks delicious! I like that it is in a big pan so it can serve more!
Sue says
When I was a child I did not like meatloaf, but ever since I’ve been an adult(a LONG time:)) I love it! Your recipe definietly sounds tasty! I need to give it a go!
You manicotti sounds good too. I usually just make cheese manicotti, but I love mushrooms and spinach so I will add this to my “to make” list too:) Thanks!
Sarah says
Great blog, it’s always nice to see a fresh take on cooking meals for a family!!
Sarah
http://craftingandcreativity.blogspot.com/
Kim McCallie says
Your meatloaf looks delicious! I love classic meals like this. Thanks for sharing on A Well-Seasoned Life’s Sweet Indulgences Sunday.
Tiffani says
I made your meatloaf tonight and it was WONDERFUL! It is by far my favorite meatloaf recipe, yet! Meatloaf is one of those things that I make only a few times a year, but with this recipe I’m sure I’ll be making it more often. I wasn’t sure about the dill, but I’m glad I used it. The subtle flavor was fabulous! Thank you for sharing!
Tom H says
I’ve made many meatloaf recipes and this is the first one that didn’t include 1 or 2 eggs. I found the mixture too dry to work with so I added 1/2 C of water, though next time I might use 2 eggs instead.
TomH says
One more thing, to buy a bunch of parsley or dill for only a tablespoon is a waste. I’ll throw the rest of the bunch away, so I substituted a teaspoon of dried parsley and dill instead.
lyuba says
You’re absolutely right, Tom! This was a very old recipe and it was time to update it. I did update it with the meatloaf recipe I use and I do use eggs.
As far as fresh herbs, don’t throw it out! Mince it all and place it into small freezer zip-lock bags. Keep it in the freezer and use when needed! (Many people also have fresh herbs growing in small pots, that’s something you might consider. Just keep it on a windowsill 🙂 )
Kitty says
Omg you’re ridiculous, Tom.
Kandy says
Tom H..
There is 2 eggs listed in the meatloaf ingredients
Sue says
It does include eggs. Better read again. I also do that some times. Now I read recipe several times.
Kandy says
Sorry Tom H For some reason I didnt see the last comment..
I made this tonight and it was sooooooo good!! My husb said I made a killer meatloaf 🙂
I didnt have fresh herbs but used dry dill weed and dry parsley
LyubaB says
So glad you liked it, Kandy!
Maggie Juliano says
I’ve made this twice now (in about 6 weeks) and its quickly becoming a staple. Great recipe!
LyubaB says
I am so glad you liked it!
I also double the sauce for the top and put it in a 9 x 9 pan. says
Hands-down the best meatloaf recipe. I add, however, three eggs to bind it better and use Jimmy Dean’s original pork sausage Along with Angus 93% lean ground beef. I also double the sauce for the top and put it in a 9 x 9 pan.
LyubaB says
So glad you liked it!
Patti says
Incredible recipe. The flavor and moistness of the meat was wonderful!
LyubaB says
Thank you, Patti! I am so glad you liked it!
Kaden says
i made it last night and this is seriously the best meatloaf i’ve ever had, especially the glaze topping. so so so easy to make and 100% recommend!
LyubaB says
Wow! What a great compliment! Thank you, I am glad you liked it!
Carilyn says
My husband says this is a 5 star meatloaf!! I agree!!
Nicky says
This is one of those recipes that’s really forgiving. I think you could switch out the seasonings for pretty much anything you want. If you don’t have the exact right measurement of anything it’s not going to ruin the recipe. Just make sure you don’t leave out the pork sausage.
LyubaB says
Glad you like it, Nicky!
Teresa says
Yummy 😋 definitely make again. Only alteration I made was to increase to 3 eggs & I always double the garlic in every recipe I make (Garlic addict here) .
LyubaB says
Yum! Glad you liked it, Teresa!
Fal says
Made this and it was sooooo good! My husband and I loved it! The 755 cals is the total cals for the loaf, not per serving right? Just double checking 🙂
Stefanie says
My fiance has never been big on meatloaf but I made this recipe for when his parents visited. And the other day when I asked what he wanted to have soon, he wanted meatloaf! My only issue is both times it takes much longer than the recommended time. I’m wondering if it’s maybe because I’m using a glass loaf pan rather than metal. Regardless, it’s delicious!
LyubaB says
Hi Stefanie,
Yes, The pan can make a difference, as well as the size. I have noticed that while cooking this dish so cook it until the internal temperature is 160°. I am glad you liked it though!