Recipe
I can say without hesitation that this homemade meatloaf will instantly become a family favorite—it’s that good. What sets it apart? A perfect blend of ground beef and pork, seasoned with a mix of savory spices and a touch of Worcestershire sauce for that extra depth of flavor.
The secret weapon? A glaze that caramelizes into a sticky, sweet, and tangy crust on top. Every slice is juicy, tender, and packed with comfort—no dry meatloaf here!
Whether it’s a cozy weeknight dinner or a Sunday special, this recipe is foolproof and always hits the spot. Once you try it, you’ll never go back to store-bought versions.
Let’s get cooking!
Ingredients
When it comes to crafting the perfect meatloaf, the ingredients you choose can make or break the dish. Opting for fresh, high-quality components guarantees a flavorful and moist result, while a few clever swaps can tailor the recipe to your pantry or dietary needs. Don’t skimp on the essentials—they’re the backbone of this classic comfort food.
- Ground Beef (80/20 blend): The fat content keeps the meatloaf juicy. For a leaner option, use ground turkey or chicken, but add a tablespoon of olive oil for moisture.
- Breadcrumbs: Panko or plain breadcrumbs work best to bind the mixture. Gluten-free? Swap in crushed gluten-free crackers or oats.
- Eggs: Essential for binding. Skip if allergic, but add a flax egg substitute (1 tbsp ground flaxseed + 2.5 tbsp water) to maintain texture.
- Onion (finely chopped): Sautéed onions add depth of flavor. Not a fan? Use grated carrots or bell peppers for sweetness.
- Garlic (minced): Don’t skip—it’s the flavor backbone. Powdered garlic works in a pinch, but fresh is best.
- Milk: Whole milk keeps the mixture tender. Substitute with almond or oat milk if needed.
- Worcestershire Sauce: Adds a savory umami kick. For a gluten-free option, use coconut aminos.
- Ketchup: For the glaze and moisture. Swap with BBQ sauce for a smokier flavor.
- Dijon Mustard: Adds a tangy depth. Yellow mustard works, but Dijon is preferred.
- Fresh Parsley: Brightens the flavor. Dried parsley can be used if fresh isn’t available.
- Salt & Black Pepper: Season generously—this is the cornerstone of great flavor.
- Optional: Bacon: Wrap the loaf in bacon strips for added richness and a crispy finish.
Pro Tip: For a next-level meatloaf, mix in a tablespoon of tomato paste to the meat mixture—it deepens the flavor and adds extra moisture.
Little win: Garnish with extra parsley or a drizzle of ketchup for a polished look.
How to Make the Best Perfect Meatloaf Instructions
Let the meatloaf rest for 10 minutes before slicing – This allows the juices to redistribute, keeping it moist and flavorful.
Cutting too soon can cause it to crumble.
Serve and enjoy! – Pair with mashed potatoes and steamed veggies for a classic comfort meal.
Leftovers make great sandwiches the next day.
Nutrition
This homemade meatloaf recipe provides essential nutrients to fuel your day. Below is the nutritional breakdown per serving.
Calories: 290
Protein: 18g
Carbohydrates: 12g
Fat: 18g
Cholesterol: 85mg
Sodium: 480mg
Fiber: 1g
Sugars: 3g
Chef Tips
Though making meatloaf is straightforward, I’ve found a few tricks that really elevate the dish. I always use a mix of ground beef and pork for better flavor and moisture.
Adding finely chopped veggies like onions and celery boosts texture and taste. Letting the mixture rest before baking helps the flavors meld.
Basting with glaze during cooking keeps it juicy and adds a delicious crust.
Frequently Asked Questions
Can I Freeze Meatloaf Before Baking?
Yes, I can freeze meatloaf before baking. I’d shape it, wrap it tightly in plastic or foil, then place it in a freezer bag. When I’m ready, I’ll thaw it overnight before baking as usual.
How Long Does Cooked Meatloaf Last in the Fridge?
I keep cooked meatloaf in the fridge for up to four days. I make sure it’s wrapped tightly or stored in an airtight container so it stays fresh. If it smells off, I toss it.
Can I Use Turkey Instead of Beef?
Yes, I can use turkey instead of beef for meatloaf. It’ll be leaner and lighter, so I might add a bit more moisture with broth or sauce to keep it tender. The flavor will still be delicious.
What’s the Best Side Dish for Meatloaf?
I think mashed potatoes are the best side dish for meatloaf. They’re creamy and pair perfectly with the savory flavors. I also love adding roasted veggies or a crisp green salad for a balanced meal.
Can I Make Meatloaf Without Eggs?
Yes, I can make meatloaf without eggs. I’ll use substitutes like mashed potatoes, breadcrumbs soaked in milk, or flaxseed mixed with water to bind the ingredients. These work just as well to keep it moist and firm.
