Recipe Overview
Why you’ll love it: This is a classic meatloaf recipe that is pure comfort food! The tangy tomato glaze is the perfect accent.
How long it takes: 2 hours, but most of it is hands-off.
Equipment you’ll need: A loaf pan, a couple bowls, a food processor. An instant-read thermometer is helpful, too.
Servings: 6
Don’t you love all the new exciting foods and dishes that are available now? Fifteen years ago who would have dreamed we’d be ordering jackfruit on our BBQ sandwiches, drinking açai berry juice, making pudding with chia seeds, or shredding jicama on our salads?
I love to try new foods but sometimes I crave a good old-fashioned meal like this traditional meatloaf. While I am not normally a “meat and potatoes” girl, this classic meatloaf, glazed with tangy tomato sauce, served with mashed potatoes and green beans, really hits the mark with me.
Fun Meatloaf Fact
According to Wikipedia, meatloaf is a traditional German, Scandinavian, and Belgian dish, and an American favorite since colonial times, when it usually consisted of ground pork mixed with cornmeal and was called scrapple.
About this meatloaf recipe
Combination of meats: Most meatloaf recipes include ground beef or a combination of ground meats. In this recipe, you’ll use beef, pork, and turkey. You could also use ground veal or ground chicken. It’s smart to use at least one meat that is a little higher in fat because it makes the meatloaf more flavorful. A blend of meat gives a nice well rounded flavor.
Super moist: No one wants a dry meatloaf. This meatloaf recipe has a ton of moisture thanks to vegetables, eggs, and milk, plus the combination of different types of meat.
Ingredient Notes
Vegetables: You’ll add lots of veggies: onions, carrots, celery, and garlic. Place the roughly chopped veggies into your food processor and pulse them until they are really finely chopped. Why the food processor? Two reasons: we don’t like big chunks of vegetables in meatloaf, and because the vegetables are so small, they cook right in the meatloaf that way so there’s no need to sauté them before you add them to the meatloaf mix.
Filler: Another component of meatloaf is a filler, like breadcrumbs, panko, or oatmeal. For this recipe, you’ll use dried unseasoned bread crumbs. My mom always uses oats (and they’re gluten-free) but I prefer dried bread crumbs. Use what you have in your pantry or what you like the best.
Binder: Next we need the glue: milk and egg. These two ingredients hold the meatloaf together, providing structure, taste, and texture.
Flavors: Additional flavor comes in the form of chopped parsley, Worcestershire sauce, ketchup, salt and pepper.
Homemade Breadcrumbs
Did you know that it’s very easy to make homemade breadcrumbs? It’s a great way to use up day-old bread, and you can use gluten-free bread if you like. Try making your own panko and breadcrumbs!How To Make Meatloaf
Finely chop vegetables. To get the best texture, I use a food processor to chop the vegetables and garlic. It’s the easiest and fastest way, too. The vegetables add moisture and flavor, but you want them small so that you don’t have any large or hard chunks of vegetables.
Add the remaining ingredients to a large bowl. Next, beat the eggs in a large bowl and add all the other ingredients to that bowl.
Combine. Okay, now you have a big bowl of ground meat, eggs, crumbs, and other stuff. I’ve found that the best way to combine those ingredients is with your hands. Sounds kind of gross (and take off your rings if you’re wearing any) but just dig in and squeeze, and smoosh, and blend. It’s the only way to get everything nice and blended together. You’ll be able to tell when it’s “bonded”. Don’t over mix or compact the mixture too much.
Finish. Shape it into a nice loaf, plop it in the pan, and spread on a tangy mixture of ketchup, brown sugar and red wine vinegar. I like to use half of the glaze, partially bake the meatloaf, and then add the remaining glaze for the final portion of baking time.
Bake. Put the meatloaf into a preheated oven (350ºF) and bake it for 35 minutes. Remove the pan from the oven and add the remaining glaze. Bake for an additional 55 minutes.
Serve. Let the meatloaf rest 15 minutes or so before you slice it to let all those juices soak back into the meat. The meatloaf will firm up as it cools, too.
Serving Ideas
Pretty much anything goes well with meatloaf! Try it with:
Potatoes: Instant Pot Mashed Potatoes, Mashed Red Potatoes, Instant Pot Baked Potatoes, or Crockpot Cheesy Potatoes.
Vegetables: Air Fryer Brussels Sprouts, Air Fryer Broccoli, Crockpot Carrots with Cinnamon Glaze, Butternut Squash with Smoked Paprika, or Green Beans with Bacon, Garlic, and Onion.
Dessert: Snickerdoodles, Homemade Chocolate Pudding, Rice Krispies Treats, Kool-Aid Pie.
Recipe Tips
Bake the meatloaf uncovered. This helps the tomato glaze caramelize on top of the meatloaf and ensures the meatloaf browns around the edges. If you find that your meatloaf is getting too brown, you could lightly cover it with aluminum foil for the last 15 minutes or so.
How to know when meatloaf is done. Meatloaf is fully cooked when the internal temperature reaches 165°F. An instant read thermometer is the most accurate way to determine internal temperature. Don’t have a thermometer? Take a look at the meatloaf. Is the meatloaf pulling away from the edges of the pan? That’s good, the meatloaf shrinks a bit as it bakes. Is it nicely browned on top? Poke a little hole in the middle. Is the meatloaf firm? Are the juices clear, and not red or cloudy? These are all good indicators that the meatloaf is done.
Let the meatloaf cool before slicing it. This will allow the meat loaf to firm up and not fall apart. Use a long sharp knife. If your meatloaf tends to fall apart, try compacting the raw mixture a little more firmly before you bake it.
Recipe Variations
If you want to customize your meatloaf recipe, there are lots of variations you can try.
- Use different ground meats. As I mentioned above, you can experiment with different blends of ground meat, or use just one kind.
- Try different fillers. Breadcrumbs, oatmeal, cracker crumbs, crushed tortilla chips all make good fillers. My mom makes a great meatloaf with ground turkey, crushed tortilla chips, and southwestern seasoning. Use what’s in your pantry!
- Vary the seasonings. Spice up the meatloaf by adding red pepper flakes or sriracha sauce. Add up to 1 cup of shredded cheese for cheesy meatloaf.
- Don’t like ketchup? Omit the ketchup in the meatloaf mix, and make a different topping, or use barbecue sauce or honey mustard.
- Make meatloaf in your air fryer. If you’re looking for a faster-cooking recipe, air fryer meatloaf is the way to go.
- Skip the pan (or mini meatloafs). I frequently use this method of baking the meatloaf because some of the excess fat drains off. Simply shape the meat into a loaf, and place it on a foil-covered rimmed baking sheet. If you prefer, make multiple individual-sized meatloaves this way. Cooking time is greatly decreased and everyone gets their own perfectly browned little meatloaf. Check out this mini meatloaf sheet pan dinner – a complete meal all on one sheet pan!
Refrigerate/freeze: If wrapped properly, leftover meatloaf should last 3 to 4 days in the fridge. I usually slice the entire loaf before refrigerating it so it cools more quickly and is easier to reheat. To freeze leftover meatloaf, wrap the slices securely and place in the freezer for up to 3 months. For best results, thaw overnight in the refrigerator.
To reheat: Leftover meatloaf is delicious reheated or eaten cold on a sandwich. Just pop a slice in the microwave briefly to reheat.
Free Meal Plan
Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #96. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. We add a new meal plan weekly.
More Classic Recipes
Classic Meatloaf Recipe – the best!
Ingredients
Meatloaf
- 2 large eggs
- 1 medium yellow onion, cut into quarters
- 1 medium carrot, peeled and ends cut off, cut into large chunks
- 1 stalk celery, cut into large chunks
- 1 clove garlic, peeled
- 1 ½ pounds ground meat (preferably a combination of beef, pork, veal, or turkey 93/7)
- ¾ cup dried bread crumbs
- ¼ cup chopped fresh parsley, additional for garnish if desired
- ¼ cup milk
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
Glaze
- ¼ cup ketchup
- 2 tablespoons packed brown sugar
- 1 tablespoon red wine vinegar
Instructions
- Preheat oven to 350ºF. Spray a 9” by 5” loaf pan with nonstick cooking spray.
- In a large bowl, lightly beat two eggs.2 large eggs
- Place onion, celery, carrot, and garlic in a food processor and pulse until finely chopped. You should have about 1 cup of the mixture. Add to bowl with eggs.1 medium yellow onion, cut into quarters, 1 medium carrot, peeled and ends cut off, cut into large chunks, 1 stalk celery, cut into large chunks, 1 clove garlic, peeled
- Add ground meat, bread crumbs, parsley, milk, 1/4 cup ketchup, Worcestershire, salt, and pepper. Mix to combine. Go ahead and use your hands. Don’t over mix; ingredients should be just combined. Press lightly into prepared pan.1 ½ pounds ground meat, ¾ cup dried bread crumbs, ¼ cup chopped fresh parsley,, ¼ cup milk, ¼ cup ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, ½ teaspoon coarsely ground black pepper
- In a small bowl, combine 1/4 cup ketchup, brown sugar, and red wine vinegar. Brush meatloaf with half of ketchup mixture and bake for 35 minutes.¼ cup ketchup, 2 tablespoons packed brown sugar, 1 tablespoon red wine vinegar
- Brush with remaining ketchup mixture; return to the oven and bake for another 55 minutes or until middle of the loaf reaches at least 165ºF when checked with an instant-read thermometer. Internal temperature will continue to rise as the meatloaf rests.
- Let meatloaf rest 15 minutes before removing from pan or slicing.
Notes
- Meatloaf can be made with any combination of ground meat, or just one kind of ground meat. Nutrition information is calculated using ground beef.
- One serving is 2 slices.
- Faster cooking alternative: Form the meatloaf mixture into 6 mini loaves. Place on a rimmed baking pan, sides not touching. Bake at 400°F for 25 minutes or until done (165°F internal temp).
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I LOVED how this classic meatloaf turned out – it’s so healthy (and moist) with all the vegetables added into it – it’s now an addition to our dinner rotation!
I’m so glad you liked it! Thank you for leaving a review!