June 3, 2024
Review PostThe Best Meatloaf Recipe EVER
Table of Contents
This recipe makes the tastiest meatloaf with a unique and delicious flavor while still delivering the traditional dish we all know and love. It’s so easy to make the sauce that goes with it, and it’s the perfect finishing touch to this hearty meal.
Creating the best meatloaf recipe isn’t just about mixing ingredients—it’s about honoring tradition, expertise, and a love for comfort food. At Spaceships and Laser Beams, we have meticulously crafted this meatloaf recipe, drawing on decades of culinary experience and rigorous testing in more than a dozen kitchens to ensure it meets the highest standards of taste and quality.
Our team of seasoned at-home chefs has fine-tuned this recipe to perfection. We prioritize clear and concise instructions, practical tips, and versatile substitutions, ensuring every home cook can replicate our success. This meatloaf is moist, flavorful, and easy to prepare, embodying the perfect balance of taste and texture.
We’ve been a trusted source of innovative and reliable recipes for over ten years. Our commitment to culinary excellence has earned us a loyal following and recognition within the food community. When you try our best meatloaf recipe, you’re not just cooking—you’re benefiting from years of expertise and a passion for creating memorable meals.
Join countless home cooks who have discovered the joy of making this beloved classic and trust in our authority as a leading voice in the culinary world.
Best Meatloaf Ingredients
You’ll need:
For the Meatloaf
- 2 eggs
- 1 cup bread crumbs
- 1 onion, chopped
- 2 pounds lean ground beef
- ½ cup milk
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon tomato paste
- 2 teaspoons minced garlic
- 1 teaspoon garlic powder
For the Sauce
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
OUR RECIPE DEVELOPER SAYS
Sauté the onion before mixing it into the beef mixture. Sautéing will release the onion’s flavors, making your meatloaf even more flavorful.
How to Make Our Recipe For the Best Meatloaf EVER
STEP ONE: Preheat the oven to 400°F. Spray a large loaf pan with nonstick spray.
STEP TWO: Place all of the meatloaf ingredients in a large bowl.
STEP THREE: Mix with spoons or hands until fully combined.
PRO TIP:
While messy, mixing the raw meatloaf mixture with your hands is the best way to make sure all the ingredients are well combined.
Do not overmix the meatloaf mixture. Overmixing will make the meatloaf dry and dense.
STEP FOUR: Shape the meat mixture into a loaf shape and place it into a well-greased loaf pan.
STEP FIVE: Combine all of the ingredients for the sauce in a small saucepan and bring to a boil. Then simmer for 2 to 3 minutes.
STEP SIX: Pour half of the sauce over the top of the meatloaf.
STEP SEVEN: Place pan in the oven and bake for 30 minutes.
STEP EIGHT: Remove the meatloaf pan from the oven and add the rest of the sauce. Then, return to the oven and bake for another 45 minutes or until the internal temperature reaches 160°F on a meat thermometer.
STEP NINE: Remove from the oven and let the meatloaf rest a bit before slicing.
PRO TIP:
Letting the meatloaf rest is an important step in this delicious recipe. It makes the meatloaf easier to slice but also allows time to lock in the juices.
Best Meatloaf Recipe Substitutions
PROTEIN: When making this dish, you can swap out the lean hamburger for another type of ground meat if you’d like. Ground chicken meatloaf or ground turkey meatloaf are two other good options.
ONIONS: If you’re not a fan of onions or don’t have any on hand, you can substitute them with finely chopped celery or bell peppers. These alternatives will add a similar crunch and flavor to the meatloaf.
In addition, if you’re not a fan of onions, this meatloaf recipe can be made without onions.
HERBS AND SPICES: Feel free to customize the flavor profile of your meatloaf by adding different herbs and spices.
Try adding dried oregano, thyme, or rosemary for an aromatic twist. You can also experiment with spices like paprika, cumin, or chili powder to add a hint of heat.
KETCHUP: If you prefer to use a different sauce or don’t have ketchup on hand, you can substitute it with barbecue sauce or tomato sauce.
However, remember that this will give the meatloaf a slightly different flavor profile, so choose a sauce that complements your taste preferences.
What to Serve with this Recipe for Meatloaf
Suggestion 1: Classic Comfort – Serve slices of meatloaf alongside green beans and mashed potatoes or dinner rolls for a comforting and nostalgic meal.
The rich and savory flavors of the meatloaf complement the creamy potatoes, while the freshness of the green beans adds a vibrant touch to the plate. Our blueberry cobbler would be a perfect end to this cozy meal.
Suggestion 2: Sandwich Sensation – Transform your meatloaf into a hearty sandwich by slicing it and placing it between two slices of crusty bread.
Add some tangy barbecue sauce, crisp lettuce, and juicy tomatoes for a mouthwatering meatloaf sandwich that will satisfy any lunchtime craving.
Suggestion 3: Fresh and Crisp – Serve your meatloaf with a refreshing side salad consisting of mixed greens, cherry tomatoes, cucumber slices, and a tangy ranch dressing.
The light and crisp flavors of the salad provide a refreshing contrast to the savory meatloaf, while the vinaigrette adds a zesty kick that enhances the overall taste.
MORE BEEF RECIPES
For two more way to enjoy this classic comfort food, try our crockpot meatloaf and muffin pan meatloaf.
Both these meatloaf recipes are great options for potluck parties or gatherings with friends. They can be easily prepared in advance and reheated on-site.
How to Store the Best Meatloaf Recipe
Once you’ve made this delicious meatloaf recipe, you may find yourself with leftovers or wanting to prepare it ahead of time for convenience.
Here are some tips on how to store your meatloaf to ensure it stays fresh and delicious.
MAKE AHEAD: If you’re looking to save time on a busy day, you can definitely make this meatloaf ahead of time. Simply follow the recipe instructions until the point of baking. Instead of placing it in the oven, cover the meatloaf tightly with plastic wrap or aluminum foil and refrigerate it.
When you’re ready to enjoy it, just pop it in the oven and bake it according to the instructions. This way, you can have a hot and freshly baked meatloaf without all the prep work.
IN THE FRIDGE: To store your cooked meatloaf in the fridge, allow it to cool completely after baking. Once cooled, wrap it tightly in plastic wrap or aluminum foil to prevent any air from getting in. This will help keep it moist and prevent it from drying out.
Your meatloaf can be stored in the fridge for up to 3-4 days. When you’re ready to enjoy, simply reheat it in the oven or microwave.
IN THE FREEZER: If you have more leftovers than you can finish within a few days, you can freeze your meatloaf for later. Allow the cooked meatloaf to cool completely and then wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
It can be stored in the freezer for up to 3 months.
When you’re ready to enjoy, thaw the meatloaf in the refrigerator overnight. To reheat, you can either bake it in the oven at 350°F (175°C) for about 20-30 minutes or microwave individual slices on a microwave-safe plate for 2-3 minutes.
REHEATING: To reheat your meatloaf, there are a few methods you can choose from. If you prefer to use the oven, preheat it to 350°F (175°C) and place the meatloaf on a baking sheet.
Cover it loosely with aluminum foil to prevent it from drying out and bake for about 20-30 minutes, or until heated through.
If you’re short on time, you can also reheat individual slices in the microwave. Place a slice on a microwave-safe plate and heat on high for 1-2 minutes, or until heated through.
Remember to always check the internal temperature of the meatloaf to ensure it reaches 165°F (74°C) before serving.
This homemade meatloaf recipe is a classic home-style meal. Lean ground beef is mixed with a savory combination of seasonings and then topped off with a delicious tangy glaze.
You can’t go wrong with this simple traditional dinner for busy weeknights.
Best Meatloaf FAQs
Dry meatloaf can be a result of overmixing. Only mix the meat until all the ingredients are combined. The other key to moist meatloaf is adding moisture at every step.
For best results, don’t skip adding any of the wet seasonings including the eggs, tomato paste, mustard, or Worcestershire. They add both flavor and texture, while also making the meat super juicy.
Lean meat is perfect for this easy meatloaf recipe. An 80/20 meat mixture is just right as you want a bit of fat for flavor but you don’t want your meatloaf swimming in grease.
The cooking time will depend on the amount of beef you are using. Make sure your meat reaches an internal temperature of 160°F.
There are three components that help keep the meatloaf from falling apart. First, you will want to use ground beef with a high fat content as it helps to bind the ingredients together. Similarly, eggs also act as a binder. Finally, breadcrumbs or oatmeal will help absorb any excess moisture and hold the ingredients together.
Our recipe instructs you to bake your meatloaf uncovered and we find that adding the sauce partway through cooking will help keep your meatloaf moist while it is in the oven.
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The Best Meatloaf Ever
Ingredients
Meatloaf
- 2 eggs
- 1 cup bread crumbs
- 1 onion, chopped
- 2 pounds lean hamburger
- ½ cup milk
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon tomato paste
- 2 teaspoons minced garlic
- 1 teaspoon garlic powder
Sauce
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat oven to 400°F. Spray a large loaf pan with nonstick spray.
- Place all of the meatloaf ingredients in a large bowl
- Mix with spoons or hands until fully combined.
- Shape into a loaf and place into a well-greased loaf pan
- Combine the ingredients for the sauce in a small saucepan, bring to a boil and simmer for 2 to 3 minutes.
- Pour half of the sauce over the meatloaf.
- Place pan in the oven and bake for 30 minutes.
- Remove from the oven and add the rest of the sauce. Then return to the oven and bake for another 45 minutes or until the internal temp reaches 160°F.
- Remove from the oven and let it rest a bit before slicing.
Video
Notes
- Sauté the onion before mixing it into the beef mixture. Sautéing will release the onion’s flavors, making your meatloaf even more flavorful.
- While messy, mixing the raw meatloaf mixture with your hands is the best way to make sure all the ingredients are well combined.
- Do not overmix the meatloaf mixture. Overmixing will make the meatloaf dry and dense.
- Letting the meatloaf rest is an important step in this delicious recipe. It makes the meatloaf easier to slice but also allows time to lock in the juices.
Comments
Sherri B. says
I’ve made a lot of meatloaves, some really good, but this one blows the others out of the water. Followed the recipe exactly as written, perfect flavor. This is the only one I’ll make from now on. My husband loved it as well. Thank you for such a delicious meatloaf recipe.
Barbara says
Can I make this recipe in mini muffin pan and if so, how long should I bake them?
Layne Kangas says
Hi, Barbara – you can use our muffin tin meatloaf recipe. Enjoy!
HR says
I’ve made this many times. I find no need to try any other meatloaf recipe.
I always double the sauce.
The last time I made it I had run out of bread crumbs and used Panko instead.
It turned out just fine.
Elizabeth says
Made this for dinner tonight and it was delicious! Super easy to make and I loved the sauce.
Emily Wright says
Delicious! The sauce was a step up from traditional ketchup. I will definitely use this recipe again. Thanks for sharing.
Debbie Folkerts says
My husband loves meatloaf, me not so much. I made this for him tonight. This was delicious! I may be converted to like meatloaf!
Sydney says
I made this for dinner last night and it was good! My boyfriend said it was good, I wish the meatloaf was a little firmer though. I didn’t use lean ground beef as I didn’t have any, I had just normal ground beef so I used that. Not sure if that was the difference or not. Thank you for the recipe! 10/10!
Kelli Gibson says
This is the only meatloaf I make now!! My family loves it.
Diane says
This is the absolute the best meatloaf ever! Followed ur directions to a tee! Portion control will be nearly impossible it’s just sinfully good! Thank u for the recipe!
RoseMary says
Took to a potluck dinner and was quickly gone. Had lots of comments on how tasty it was. Want to try it with turkey next.