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This meatloaf recipe will change the way you think about meatloaf! Rich, moist, and loaded with chopped vegetables, this hearty dish is sure to become a family favorite!
Featured with this recipe
- Best Meatloaf Recipe Ingredients
- How to Make Homemade Meatloaf Recipe
- Keep the Glaze Simple
- Time and Temperature
- Make it a Gluten-Free Meatloaf
- Modifications of Meatloaf
- Tips For Making The Perfect Classic Meatloaf
- Smoked Meatloaf
- Frequently Asked Questions
- Storing Easy Meatloaf
- What to Serve with Meatloaf
- Best Meatloaf Recipe Recipe
This meatloaf is truly the best I have ever tasted! The flavor is amazingly delicious and when sliced the pieces just melt in your mouth. It is the perfect combination with a rich sauce, chopped veggies, and lots of smoky flavors. My entire family loves this meal and asks for it all the time!
Take your homemade meatloaf to the next level with this delicious recipe. It is so simple to make and comes together quickly and easily. Meatloaf is a classic comfort food that everyone loves to have on their menu. Perfectly tender meat with all the flavor to make this the best dinner yet!
Best Meatloaf Recipe Ingredients
This is a classic meatloaf recipe with meat, breadcrumbs, vegetables, and ketchup in the meatloaf as well as a glaze. Each ingredient is a pantry staple and something that is easily accessible at the local store. It is nothing too fancy but tastes like you are rich in every bite!
- Protein – Lean ground beef and ground pork are cooked together making this extra tender and soft on the inside.
- Bread crumbs – Add texture to the meatloaf with breadcrumbs. Some breadcrumbs come in flavors for an extra boost if wanted.
- Flour – The flour will help soak in some of the juices from the meat but also leave it thick and plump in the mixture.
- Vegetable oil – Pour oil into the pan to saute vegetables. The oil softens and adds flavor to the vegetables as it is cooking them.
- Onion – Finely chop onions to make for added crunch and flavor.
- Garlic – Minced garlic adds that nutty and raw flavor that balances the flavors together.
- Red bell pepper – Chop into small pieces to add in more variety of vegetables.
- Carrot – Grated fresh carrots give subtle texture as well as flavor to the meatloaf itself. It also adds a beautiful coloring to the meat when sliced.
- Eggs – This is known as the binder of the meatloaf or the glue. It holds together the meatloaf combination and keeps it from falling apart.
- Whole milk – Thickens and gives a creamy texture and taste when baked.
- Ketchup – The famous ketchup ingredient that makes every meatloaf a traditional one. Ketchup will go on top and in the meat too.
- Seasoning – Add in garlic powder and onion powder for a flavor boost.
How to Make Homemade Meatloaf Recipe
Make this homemade meatloaf tonight for your family and see how pleasantly surprised they are with this amazing recipe. It is one of a kind and full of all flavors. It is moist and tender with a sweet and savory taste to it. You can’t go wrong with this easy meatloaf recipe.
- Mix – Place ground beef and pork in a large bowl. Stir breadcrumbs and flour into the meatloaf mix.
- Sauté – Heat oil in a frying pan on the stove over medium heat. Add onion, garlic, red pepper, and carrot. Sauté until onions are translucent.
- Whisk – In a medium-sized bowl, whisk eggs with milk, salt, pepper, garlic powder, and onion powder.
- Combine – Stir the whisked egg mixture, the sautéed veggies, and the ketchup into the meat. It will be thick, so use a strong wooden spoon or your hands to mix it all in (Tip: Use kitchen gloves to keep your hands clean!). Press the seasoned meat into a loaf pan, as pictured.
- Cook in the oven – Bake for 30 minutes. Remove from oven and spread ketchup over the top of the loaf. Bake an additional 45 minutes or until internal temp reaches 160 degrees.
Keep the Glaze Simple
The glaze on your meatloaf doesn’t need to be anything fancy. I have seen some glazes that require over a dozen ingredients and it’s just not necessary. All you really need is ketchup. In the recipe, we use glaze for the top but you can definitely add more to taste if you are a ketchup lover. The only time we don’t use ketchup is if we smoke it. When smoking it, will sometimes use a BBQ sauce glaze instead, just to enhance the smoky flavor.
Time and Temperature
You want the internal temp of your meatloaf to be 160 degrees F (70 degrees C) before serving. This usually takes about an hour at 350 degrees, possibly more depending on the size of your meatloaf. Always use a meat thermometer when cooking meat.
Though meatloaf is quite forgiving when it comes to the time and temp you are cooking, it’s always a good idea just to check the meat temperature. If you want to caramelize the glaze on top, you can bump up the temp to 400 degrees for the last 5-10 minutes.
Make it a Gluten-Free Meatloaf
The easiest way to make this gluten-free (or GF) is to simply swap out the breadcrumbs for gluten-free breadcrumbs. You can also use GF soda crackers and crush them. You definitely want to make a substitution rather than leaving the crumbs out completely because you will need something to bind it all together. However, DO NOT try using oats. I tried this and learned the hard way. It will all fall apart. Stick with GF breadcrumbs, crackers, or croutons.
Modifications of Meatloaf
Sometimes we don’t always have everything on the ingredient list or need to improvise on who we are feeding the meatloaf to. Try a few of these special modifications to help keep the flavor and deliciousness of the meatloaf but create what is best for your family!
- Protein – Try it with veal, or ground turkey for a turkey meatloaf.
- Traditional meatloaf – Always a traditional flavor is a fresh parsley or thyme that everyone loves to add to their homemade meatloaf. Worcestershire sauce and brown sugar are usually on that list of ingredients as well.
- Vegetable – Instead of the medium onion you can use celery cut up and still have the soft and watery vegetable for flavor and texture in the meatloaf.
Tips For Making The Perfect Classic Meatloaf
Follow these tips to make the best classic meatloaf yet! It is simple to make and with these extra helpful ideas, this meatloaf will come together even better. Learn what the best type of meat is, preparing, cutting, and what the best glaze to use. It is all you need to know!
- Meat – First, start with good quality, 85/15 beef and/or pork. Try to steer clear of super low-fat varieties, because this can make the meatloaf dry and crumbly. A little extra fat in the meat can help maintain its shape and give it more moisture and flavor. Varieties with too much fat will make it greasy and fall apart. 85/15 seems to be the perfect blend.
- Prepare pan – Line your pan with parchment paper or use cooking spray to make it easier to get it out of the pan once it is fully cooked.
- Cut evenly – Make sure your veggies are diced nice and small, so they sauté evenly.
- 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.
- Cooling – Let the meatloaf rest for about five to seven minutes before slicing, this allows all the juices to redistribute after cooking.
Smoked Meatloaf
If you own a smoker, I highly recommend smoking your meatloaf. It is incredible and it’s so EASY to do! Follow these simple steps to make this meatloaf in the smoker at home. Take your meatloaf to the next level!
- Preheat your smoker to 250 degrees F.
- Follow the recipe below to step 4 (but don’t put the meat in a loaf pan).
- Line a baking sheet with parchment paper and form your meat mixture into a loaf shape.
- Insert meat instant-read thermometer and smoke at 250 degrees for 45 minutes.
- Brush with ketchup (or BBQ sauce) and continue to smoke basting every 30-60 minutes until the internal temperature reaches 160 degrees. This will take up to 3-4 hours.
- Remove and allow it to rest for 10 minutes or so before slicing.
“Such a family classic! This is now one of my favorite meatloaf recipes, and can’t wait to make again!”
-Caitlyn E.
Frequently Asked Questions
For a moist meatloaf, it is best to use a higher-fat content of meat. I like to use at least a 15 percent fat (85/15) ground beef or higher (such as 80/20 or even 70/30). For a leaner meatloaf, use lean beef or turkey meat. This will also give you a moist and tender meatloaf.
The most common ingredients used are large eggs and bread crumbs. These two ingredients hold the meat and remaining ingredients together, especially while it is cooking.
Usually, the meatloaf is baked uncovered. If you are worried about it over-baking or browning on top too much, try using aluminum foil for the first part of the cooking process, then uncovering the meatloaf for the last 15 minutes, to allow the sweet glaze to brown.
Milk is another key ingredient that creates richness and gives moisture to the bread while keeping the meatloaf texture soft. You can substitute the milk for chicken broth or stock to help continue to hold in the moisture.
Storing Easy Meatloaf
Place leftover meatloaf in an airtight container and store it in the refrigerator for five to seven days. When ready to reheat, place in the microwave, oven, or air fryer to warm up. Add extra ketchup if it seems a little dry on top.
What to Serve with Meatloaf
This meatloaf goes great with just a baked potato and a simple green salad, or with any of these delicious side dishes:
Best Meatloaf Recipe
Video
Equipment
- Loaf pan
Ingredients
- 1 pound ground beef (semi-lean)
- 1 pound ground pork (semi-lean)
- 1 cup breadcrumbs Italian seasoned
- 1/4 cup flour
- 2 teaspoons vegetable oil
- 2/3 cup onion chopped fine
- 2 cloves garlic minced
- 1/2 red bell pepper chopped fine
- 1 carrot grated
- 2 eggs lightly beaten
- 3/4 cup whole milk
- 3/4 cup ketchup divided
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Preheat oven to 350 degrees. Place ground beef and pork in a large bowl. Stir breadcrumbs and flour into the meat. Set aside.
- Heat oil in a frying pan on the stove over medium heat. Add onion, garlic, red pepper, and carrot. Sauté until onions are translucent.
- In a medium-sized bowl, whisk eggs with milk, salt, pepper, garlic powder, and onion powder.
- Stir the whisked egg mixture, the sautéed veggies, and ½ cup ketchup into the meat. It will be thick, so use a strong wooden spoon or your hands to mix it all in (Tip:Use kitchen gloves to keep your hands clean!). Press the seasoned meat into a loaf pan, as pictured.
- Bake for 30 minutes. Remove from oven and spread ¼ cup ketchup over the top of the loaf. Bake an additional 45 minutes or until internal temp reaches 160-degrees.
- Allow to rest for 5 minutes, then slice and serve!
Nutrition Information
This recipe was inspired by our Mom’s best meatloaf recipe, the delicious meatloaf served at Claim Jumper Restaurant and Saloon, and Todd Wilbur’s Top Secret Recipes.
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
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!
Family loved it. I found it a bit too sweet. I grew up with tomato sauce used on meatloaf. Maybe I’ll try it next time or a combination
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
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!
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
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!
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.
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.
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 🙁
I’ve made this several times and my family loves it!! Thank you for the best meat loaf recipe!
Thank you, Sherissa! I’m so glad you like it. It is the only meatloaf recipe I make now. My family loves it too.
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.
So glad you liked it! 😀
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.
You can use any grade beef, the more fat (like 80%) will just be more moist. Typically I like to use 90% or higher
I had your meatloaf today. It was delicious! I want to try and make it. What is those green flakes @.
It is just parsley for garnish. Hope this helps!
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.
Great idea! Thank you for sharing!
Add some celery and chopped mushrooms too. More veggies make it a better meat option.
Thank you for the ideas!
Are you suppose to put ketchup in the mixture as well as on top????
For this recipe the ketchup is just used on top of the meatloaf. Thanks for asking!
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?
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.
Do you think I can freeze it to use later.
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!
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?
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.
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?
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!
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!!!
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!
Thanks for sharing the calorie count! I’m so happy you liked the recipe!
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!!)
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!
just tried this rand it was SOOOO GOOD!! Def a keeper!
Emily – I’m so happy you liked it! My kids love this meatloaf and I make it all the time.
I’m not the biggest fan of meatloaf but this looks super delicious <333
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.
How can I print this off? Is there a “print” notation somewhere on the recipe? Thanks!
If you hit the share button you will see print is one of the options!!!
left click highlite from beginning to end right click next then u get the “print” option in the menu
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.
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.
This is nothing like claim Jumpers meat loaf. Sorry. Not even close. Probably good but not Claim Jumpers.