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.
Table of Contents
Nothing gathers a family around the dinner table better than a plate full of juicy meatloaf with a side of 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!
There is never a need for gravy with this moist and flavorful meatloaf. You just need to decide what kind of sides you wish to serve with it. Do you want to go healthy or go all the way for comforting? Decide and enjoy this classic, always satisfying family dinner.
Ingredient Notes
Ground meats- I always, always use a combination of beef and pork in my meatloaf and meatballs. This is a great combination for juicy and tender meatloaf. Choose either an 85/15 or 90/10 ground beef for the best meat to fat ratios. Remember that when the meat is too lean, it will most likely come out dry.
Garlic – fresh garlic is always the best choice.
Bread crumbs – use Italian seasoned bread crumbs or Gluten Free bread crumbs if needed*.
Dijon mustard – use Dijon mustard for best results or spicy mustard if needed, but not yellow mustard.
Herbs – a combination of fresh dill weed and parsley.
See recipe card for complete information on ingredients and quantities.
Gluten Free Notes
It’s very simple to make this meatloaf 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 as widely available as plain, so you may need to get plain gluten free crumbs and add dried parsley, dry oregano, dried basil, garlic powder, onion powder, salt, and pepper to get the flavors into it. You only need a little bit of that seasoning in the bread crumbs as most of these flavors are already present in the meatloaf.
How To 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 (1 and 2) 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 (3).
How Long To Cook Meatloaf:
Cook meatloaf for 45-50 minutes until it reaches the internal temperature of about 155° (4). Mix the ingredients for the glaze and spread it over the top (5). Bake for another 10-15 minutes (6). Safe internal temperature for meatloaf is 160°.
Recipe FAQs
Italian Roasted Asparagus
Buttermilk Biscuits
Instant Pot Mashed Potatoes
Bacon Green Beans
The Best Pan Gravy
Honey Butter Glazed Carrots
Ratatouille
No, bake meatloaf uncovered. There is no need to cover if and it will even take longer to bake if you do.
It’s better to cook it at 350°. Cooking it at higher temperature will run a chance that it will not be as moist. It will also cook the outside faster before it cooks the inside.
Freezing Instructions:
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. Freeze the meatloaf without the topping.
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.
Some More Classic Italian Recipes
DID YOU MAKE THIS RECIPE? PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below or share and tag me on social media @willcookforsmiles. DON’T FORGET to subscribe to my newsletter!
Meatloaf Recipe
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.
- 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
- Gluten Free Notes: It’s very simple to make this meatloaf recipe gluten free by just swapping out bread crumbs for gluten free bread crumbs. Italian style gluten free bread crumbs are not as widely available as plain, so you may need to get plain gluten free crumbs and add dried parsley, dry oregano, dried basil, garlic powder, onion powder, salt, and pepper to get the flavors into it.
- For Juicy Meatloaf: make sure to use a combination of ground pork and ground beef. Get ground beef that is 85/15 or 90/10 but no leaner. Bake it at 350° until reaches 155°, add the topping and bake another 10-15 minutes.
- Freezing: 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. Freeze the meatloaf without the topping. 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.
- Mini Meatloaves: to make mini meatloaves in a muffin pan, you would just need to adjust the baking time. Use a standard muffin pan, grease it with some cooking oil spray, and fill them up with meatloaf mixture. Press the mixture down to fill each cup all the way. Bake at 350 for about 15 minutes, take them out of the oven. (If there are too many juices accumulated, simply drain off some but not all!) Top it off with the prepared sauce and bake another 10- 15 minutes, until done.
Nutrition
Originally published on Will Cook For Smiles on July 2, 2011.
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!
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!
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!
Pattyjune says
Sounds great,I also use jimmy dean sausage in meatloaf, spaghetti and chili. I will double the topping, always like to use on my slice of meatloaf. Gotta go. I have to get my meats out of the freezer. I gave it 5stars because I know it will be good. I will eliminate garlic but add bell peppers.
LyubaB says
Hope you liked it! 🙂
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!
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!
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.
Cyndi says
Funny thing is that she mentions and includes the use of two eggs in her commentary, but they are not included in her recipe.
LyubaB says
Hi Cyndi,
Actually, you must have overlooked them because the two eggs are in the recipe card under the ingredients and are used in step 2 in the recipe. I hope you have a great day and enjoy the recipe.
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!
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.
Sarah says
Great blog, it’s always nice to see a fresh take on cooking meals for a family!!
Sarah
http://craftingandcreativity.blogspot.com/
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!
Tonia @ TheGunnySack.com says
This looks delicious! I like that it is in a big pan so it can serve more!
2busy says
I’ve never made a meatloaf quite that large. Looks delicious. My family would love it.