Meatloaf Recipe
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.
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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
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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.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Been making this exact recipe for years now. It’s my families favorite and I always get compliments/requests to share the recipe. Freezes well too!
Thank you for sharing your experience! I’m so glad to hear that this recipe has been a family favorite for years and that it receives so many compliments!
I made this for my 91 yr old father and I. I have failed at making meatloaf many times. Your recipe was a hit, it had lots of flavor and stayed together when slicing. I think the mustard made it so delicious. Thanks for making me a winner.
I love hearing that! I am so glad you liked it!
I have made this meatloaf several times. The dill weed totally makes it! Love it! Thank you.
I am so glad you loved it, Denise!
Really good flavor. Will make it again.
I am glad you liked it, Jo!
This was delicious!!! Super easy to make. My 10yo daughter made it. I just handled the baking and slicing part. Def will make it again. I didn’t have dill so I substituted with 2 tsp of dried Italian herbs. Thank you 🙂
I am so glad you liked it, Nina!
I have made this recipe many times, it is my favorite Meatlof Recipe. I am thinking about using a muffin tin to do mini meatloafs. Do you have a recommendation on baking temperature and time adjustments?
Why not specify what size dish ??? How much salt/pepper ?
Hi Brian,
The size of the dish is a 9×5 loaf baking pan. It is in step one of the instructions that are located above in the recipe card. I don’t usually put amounts for salt and pepper unless it is for baking recipes as everyone’s taste for salt is different, so salt to your taste.
This is our favourite recipe to have with our grandchildren. So easy and delicious. Thank you
I am so glad you like it!
Has anyone ever used ground Turkey for this recipe?? Wondering if it would work! Thanks!!
Yes, you can change it to two pounds of ground turkey. I recommend 73/7 ground turkey because you don’t want to make it too lean or it will be dry. Everything else should be the same you can see how it looks afterward, and you may need a little more breadcrumbs but I think it should be fine with the current amount.
You could keep the ketchup topping or use my chicken meatloaf sauce recipe that you can find here -> https://www.willcookforsmiles.com/garlic-parmesan-chicken-mini-meatloaf/
Outstanding! Love this recipe!
The fresh dill adds a lot.
I am so happy you love it, Sarah!
yummy!!
Thanks, Craig!
Best meatloaf I ever had
Wow! Thanks, Lucia!