This Best Meatloaf Recipe will change the way you think about meatloaf! Rich, moist and loaded with chopped vegetables, this hearty recipe is sure to become a family favorite!
Best Meatloaf Recipe
This meatloaf recipe is truly the best I have ever tasted! I’m not even a huge fan of meatloaf, but this is absolutely delicious. It’s inspired by the famous Claim Jumper Meatloaf recipe. The restaurant boasts huge portions of classic recipes, and this meatloaf is one of their signature dishes. The last time we went out for dinner there, my husband got the meatloaf. I can’t even remember what I got, because all I can remember is the bite or two of my husband’s meatloaf. I kept wishing I had ordered it too! the flavor was so perfect that I knew I needed to go home and figure out how to replicate it. This recipe is pretty darn close, with rich sauce, chopped veggies and lots of smoky flavor. My entire family loves this meal and asks for it all the time.
Suggestions for Making the Best Meatloaf
- Start with good quality beef and pork. Try to steer clear super low fat varieties for this recipe, because this can make the meatloaf dry and crumbly. A little extra fat in the meat can help the meatloaf maintain its shape and give it more moisture and flavor.
- Try to keep the mixing to a minimum. The more you mix the ingredients with the meat, the tougher the meat can get! I recommend using your hands to combine all the ingredients together, then molding into a loaf.
- Line your pan with parchment paper or use a cooking spray to make it easier to get the meatloaf out.
- Make sure your veggies are diced nice and small, so they sautee evenly.
- If the mixture seems too dry, add a little bit more milk until you’re able to easily form the meat into a loaf.
- Keep the ketchup! We have had readers omit the ketchup from this recipe but it has turned out dry. Ketchup is sweet and when baked it can turn into a gorgeous glaze.
- Let the meatloaf rest for about five to seven minutes before slicing, to allow all the juices to redistribute after cooking.
What to Serve with Meatloaf
This meatloaf recipe tastes perfect with just a baked potato and a simple green salad, or with any of these delicious recipes:
- Loaded Mashed Potatoes
- Sauteed Sweet Asparagus.
- Parmesan Potato Halves
- Roasted Vegetable Medley
- Perfect Mashed Potatoes
- Creamed Peas and Potatoes
How to Make the Best Meatloaf Recipe
Ingredients
- 2 tsp. vegetable oil
- 2/3 c. onion minced
- 2 cloves garlic minced
- 1/2 c. red bell pepper minced
- 1 carrot grated
- 2 eggs beaten
- 1 c. milk
- 2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 Lb. ground beef
- 1 Lb. ground pork
- 1 c. breadcrumbs Italian seasoned
- 1/2 c. flour
- 1/2 c. ketchup
Instructions
- Preheat oven to 350 degrees.
- Saute onion, garlic, red pepper and carrot in oil over medium heat until they become soft. In a medium-sized bowl combine eggs with milk, salt, pepper, garlic powder, and onion powder. In a separate, large bowl, mix breadcrumbs and flour into the beef and pork with your hands.
- Add egg and milk mixture, sauteed veggies, ketchup and mix it up with your hands. Press the mixture into a meatloaf pan or a large loaf pan. Bake for 30 minutes, then spread additional ketchup over the top of the loaf to taste, then bake for another hour.
- Let it sit for a few minutes, then slice and serve!
Equipment
- Loaf pan
Carolyn Mead says
I love your recipe for meatloaf except for the catsup. I hate ketchup
I use tomato juice in mine or V8 . I will try your recipe but w/o catsup.
Steve says
Loved your recipe as in.
Only thing, I added additional ketchup. (It’s the best part of AMY recipe or meal. I even have 2 copy cat recipes that call for V-8, but after trying them I decided it was a shame to waste all those ingredients. Switched it out with ketchup and it made the angels sing.
Glad you too the time to compare and combine the recipes to come up with this. I’ve made it for family, church, friends/funerals and guests.
Donna says
This is nothing like claim Jumpers meat loaf. Sorry. Not even close. Probably good but not Claim Jumpers.
Marleen says
How can I print this off? Is there a “print” notation somewhere on the recipe? Thanks!
Gillian says
If you hit the share button you will see print is one of the options!!!
Gaetane says
left click highlite from beginning to end right click next then u get the “print” option in the menu
ED says
I SHOULD HAVE BEEN MORE CLEAR. I HIGHLIGHTED THE RECIPE FIRST THEN COPIED WENT TO MY MIRCO-SOFT WORD THEN PASTED. THEN I
COPIED IT. I HOPE THIS HELPS YOUI OUT.
Linda says
I’m not the biggest fan of meatloaf but this looks super delicious <333
Emily says
just tried this rand it was SOOOO GOOD!! Def a keeper!
Echo says
Emily – I’m so happy you liked it! My kids love this meatloaf and I make it all the time.
Kristina says
OK, so last night was the third time I’ve made meat loaf for my husband. (We’ve only been married for 3 years so it’s not that big of a deal). He is so picky about it (but LOVES it when it’s good) and both pervious times i’ve made meatloaf, with a different recipe, he hated it. It was so sad. Well I stumbled upon this and you wrote “I’m not even a huge fan of meatloaf, but this is DELICIOUS!” That caught me right there! He LOVES meatloaf, but i’ve never found a good recipe.
RESULTS from last night:
HE LOVED IT!!!! And I LOVED it! It was seriously the BEST meatloaf we’ve EVER EVER had! The only thing I did differently was I took out the pork (I didn’t have any) and I used sausage instead. It was seriously so good. Thank you thank you thank you for posting this! I seriously LOVe your site and I have your book. (PS you should make another recipe book!!)
Echo says
Thank you, Kristina! This meat loaf has always been a hit with my family too. I’m so glad it passed the test at your house. It’s great to hear you are enjoying our site and our cookbook!
Judie says
I just added this recipe to caloriecount.com and if you pair it with organic, lean, grass-fed beef, it is less than 200 calories per serving! (assuming 6 servings per loaf.) Made it for dinner and it was delish!!!!! Thanks!
Echo says
Thanks for sharing the calorie count! I’m so happy you liked the recipe!
Angela says
My mom has made meatloaf this way for as long as I can remember, and I learned from her. We don’t use any flour, so I’m curious why the flour…. and what does it do for the meatloaf?
Echo says
Flour or oatmeal is used in meatloaf recipes as a binder and an extender. The flour and/or oatmeal also absorb excess liquid as the meat cooks. Thanks for asking!
Vickie says
Haven’t tried this recipe yet, but I’ve always used 1 egg for the binder. I’ve always made Jimmy Dean meatloaf, hubby loves it. Will try this one next time!!!
Lois says
I stopped making meatloaf because it crumbled when I tried to slice it … seems like any recipe I tried did the same thing. Before I try this, does it slice well?
Echo says
It does slice very well. The breadcrumbs and the eggs in the recipe act as a binder and keep the meat from falling apart. I always let it sit for about 5 minutes before slicing as well.
Lani says
Do you think I can freeze it to use later.
Echo says
Yes, this will freeze well. I use a heavy duty freezer bag or wrap it in plastic wrap, then in foil. Thank you for asking!
Christina says
Are you suppose to put ketchup in the mixture as well as on top????
Echo says
For this recipe the ketchup is just used on top of the meatloaf. Thanks for asking!
Denise says
Recipe says to “Add egg and milk mixture, sauteed veggies, ketchup and mix it up with your hands. Press the mixture into a meatloaf pan or a large loaf pan. Bake for 30 minutes, then spread ketchup over the top of the loaf. Ketchup “in” mixture or “on” mixture?
Echo says
Thank you for pointing that out! I just adjusted it on the recipe. You mix ketchup in the meatloaf and spread additional ketchup on top after it bakes for 30 minutes.
JustOneVoice says
Add some celery and chopped mushrooms too. More veggies make it a better meat option.
Echo says
Thank you for the ideas!
Michele says
My 10 year old loves this, and could eat half the load by himself if I let him. On days when it’s going to be packed with activities, I mix the meatloaf up and plop it in the crockpot on low. I just put the ketchup on at the beginning, which keeps it moist, and it’s ready when we are! It takes about 8 hours or so.
Echo says
Great idea! Thank you for sharing!
Pamela says
This is almost exactly Todd Wilbur’s recipe from his book “Top Secret Restaurant Recipes 2”! http://www.Topsecretrecipes.com – it is a great recipe!!
What grade of beef please-- 80, 85 or 90 etc? Thanks! says
i wish to try this recipe but need the grade of beef you use and do you have to use pork…most people just say ground beef and never say the grade of beef and that does make a difference ..thank you.
Erica says
You can use any grade beef, the more fat (like 80%) will just be more moist. Typically I like to use 90% or higher
Mary Gutierrez says
I had your meatloaf today. It was delicious! I want to try and make it. What is those green flakes @.
Favorite Family Recipes says
It is just parsley for garnish. Hope this helps!
Terry says
I made this last Sunday and it was a hit with the family. They liked it so much I am making it again this Sunday. Thanks for the recipe, it will now be my go to recipe for meatloaf.
Erica says
So glad you liked it! 😀
Sherissa says
I’ve made this several times and my family loves it!! Thank you for the best meat loaf recipe!
Echo says
Thank you, Sherissa! I’m so glad you like it. It is the only meatloaf recipe I make now. My family loves it too.
Jennifer says
Wow, was SO disappointed in this tonight. Followed the recipe exactly and it was a disaster. Way too wet to even hold together, after it baked to 200+ degrees internal temp and sat for 20+ minutes, still came out as a pile of mush. We tried eating it anyway and all it tasted like was breadcrumbs and flour. What a bummer.
Erica says
I am so sorry that this didn’t turn out for you! What kind of breadcrumbs did you use? We have never had it turn out like mush before. I honestly don’t know what could have gone wrong 🙁
Eugene says
The amount of liquid called for in this recipe has to be off. I added the amount it said and I ended up with a meat soup that would have never formed into a loaf. I added more than twice the amount of breadcrumbs and flour to fix this issue so I could make it into a loaf . After cooking it the flavor was pretty good, but the loaf broke apart instead of slicing.
Judith Hicks says
I followed the recipe, except did not add the catsup inside the meat. Baked 1 1/2 hours at 350 degrees and cooled 10 min. It came out so dry and crumbly, could not slice it. Husband and I both did not like this meatloaf. Is there something amiss that I didn’t do? Parts of it were burned and sticking to the sides of the pan. So disappointed, lots of work and money? Judith
Favorite Family Recipes says
Hey Judith, the ketchup is what adds a lot of the moisture to the meatloaf. Leaving it out is probably what caused it to be so dry. I’m sorry that it didn’t turn out!
Judith Hicks says
Leave the catsup in or leave the catsup out. Which one is it? Best to proofread I guess and ask questions before I go to the expense of making a recipe. It is disappointing, though, to spend a lot of money and time and then have a failure because of this. Judith
Favorite Family Recipes says
Our recipe above says to mix the 1/2 cup of ketchup in with the meat, and then spread any additional ketchup that you would like on the top. I’m so sorry if the wording was confusing!
Courtney says
I want to try this recipe, but there are so many mixed reviews! Couple things….does tomato paste substitute for ketchup, one less thing to buy if so. Also if I’m using a glass pyrex loaf pan does the cooking time/temp differ? The recipe doesnt specify the pan material type. Thanks
Favorite Family Recipes says
Hi Courtney- the loaf pan shouldn’t make a huge difference. If you are using glass, maybe you want to raise the heat a little but just so you can get those nice cooked edges. Tomato paste isn’t the best substitute– it is a bit thicker than ketchup and not as sweet. If you add some brown sugar to it and mix it with tomato sauce you might be able to pull it off though! Hope this helps!
Brenda says
I learned over 50 years ago, that when using a glass or corning wear pan to decrease the temperature of the oven by 25 degrees.
Favorite Family Recipes says
Oh! That is very good to know! Thank you for sharing!