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.
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
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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.
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This meatloaf recipe is the best I have ever used. Moist and very flavorful. I don’t normally add any sauce to the top, almost didn’t, but so glad I did at the last moment. This is now a family favorite.
Thank you so much for the wonderful review! I’m thrilled that you and your family loved the meatloaf. And yay for the sauce on top, it really does taste good! Thank you, I appreciate you taking the time to leave such kind feedback.
Really good meatloaf recipe!
We have a local a butcher shop that has meatloaf mix but have always had to add things to that. I ran across your recipe and decided to make it myself. What a treat! We will make it again! Many thanks!
I am Margaret B.
I forgot to add a rating.
This is a 5 star recipe!! Big yum!!
Awe, thanks again, Margart!
I’m so glad you liked it! Thanks for giving it a try and sharing your feedback, it means a lot!
This is the go to meatloaf recipe for me😉
I’m so happy to hear that! 😊 It makes my day knowing this has become your go-to meatloaf recipe. Thank you for trying it and sharing!
Excellent recipe. I had to use dried parsley and dill, but otherwise made the recipe exactly as written. Moist, great the second day too!
Will make again.
I haven’t made meatloaf in a few years and this recipe was amazing. I used ground turkey and beef with great results. The ketchup sauce on top was fabulous. Almost like a homemade BBQ sauce. I used crushed up cesaer salad croutons instead and it was wonderful. Dice onion up very small for better results.
That sounds delicious! I love the mix of turkey and beef—and using Caesar croutons is such a clever twist! Totally agree on dicing the onion small, it makes a big difference in texture. So glad you enjoyed the recipe and made it your own!
This is my absolute favorite meatloaf recipe because all the flavors put into it are tasted!
I am so glad you like the recipe, Patti!
Great recipe, tastes yummy and easy to make!
Thank you so much! I’m so happy you loved it and found it easy to make! 😊
I have made this recipe several times, but for whatever reason I cannot reach an internal temp of 155 after cooking the meatloaf for 50 minutes at 350. I typically have to do cook it for an hour and a half. Is it better to let it cook longer or turn the heat up on the oven?
Other than that, we love this meatloaf and make it regularly. I also like to double the glaze recipe so we have some leftover to smother our mashed potatoes. Delicious!
My 86 y o dad had been requesting meatloaf, but is very picky. I made this recipe, but left out the dill and added 1/4 cup copped green pepper. It was in the fridge for a couple hours before cooking, so it had to stay in the oven for 15 minutes longer to reach temperature. He loved it. it’s a keeper.
I am so glad he liked it, Denise! 🙂
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://gesundheitsreport2.org/garlic-parmesan-chicken-mini-meatloaf/%3C/a%3E%3C/p%3E
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!
My girls loved it!
Easy to follow easy to make and very tasty
Great tasting recipe. It is quick to make and the topping is delicious!. Amkeeper that the family loves.
Great simple recipe
Thank you, Carla!
Okay, first time that I take the time to actually leave a comment but this recipe was AMAZING. My husband and I are Mexican. I did not grow up eating this at all. This meatloaf was so delicious and my husband rated it as his top five favorite foods…ever. This recipe is going into my family recipe book. Thank you for the amazing recipe!!!
Wow! Thank you for this amazing compliment! I am so glad he liked it so much and that you came by to tell me. 🙂
Is the nutritional value for the whole thing or per serving?
Hi Brian, It is the calories when splitting the meatloaf in 4 equal slices so if you made it into more slices it would reduce the calories.
How would you reheat this recipe after it sat in the refrigerator for one day?
Hi Nadia,
You can reheat it in the microwave for 45 seconds to a minute or you can slice it and heat it up in a pan for a few minutes on each side.
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!
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!
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 🙂
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) .
Yum! Glad you liked it, Teresa!
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.
Glad you like it, Nicky!
My husband says this is a 5 star meatloaf!! I agree!!
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!
Wow! What a great compliment! Thank you, I am glad you liked it!
Incredible recipe. The flavor and moistness of the meat was wonderful!
Thank you, Patti! I am so glad you liked it!
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.
So glad you liked it!
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.
Hope you liked it! 🙂
I’ve made this twice now (in about 6 weeks) and its quickly becoming a staple. Great recipe!
I am so glad you liked it!
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
So glad you liked it, Kandy!
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.
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.
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 🙂 )
Omg you’re ridiculous, Tom.
Tom H..
There is 2 eggs listed in the meatloaf ingredients
It does include eggs. Better read again. I also do that some times. Now I read recipe several times.
Funny thing is that she mentions and includes the use of two eggs in her commentary, but they are not included in her recipe.
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.
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!
Your meatloaf looks delicious! I love classic meals like this. Thanks for sharing on A Well-Seasoned Life’s Sweet Indulgences Sunday.
Great blog, it’s always nice to see a fresh take on cooking meals for a family!!
Sarah
http://craftingandcreativity.blogspot.com/
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!
This looks delicious! I like that it is in a big pan so it can serve more!
I’ve never made a meatloaf quite that large. Looks delicious. My family would love it.