A good classic meatloaf recipe should never be over-mixed, should always include a glaze, and the secret? Well, that’s in a combination of ground meat you don’t want to miss!
It seems like meatloaf is a divisive dish. You either love it or you hate it. I think it all depends on if you’ve had an amazingly awesome meatloaf like this one, or if you’ve only had mediocre meatloaf. We are making everyone into meatloaf lovers with this recipe!
Does it even matter who is coming to dinner if Mom’s meatloaf is on the menu? This is our favorite classic meatloaf recipe plus every frequently asked question to help it turn out perfect every single time!
What Ingredients Do You Need for Classic Meatloaf?
Let’s start by talking about the ingredients you will need. I mentioned the combination of meat that makes the most outrageously delicious meatloaf, so here it is:
- Meat combination:
- Beef Chuck (ground)
- Pork (ground)
- Veal (ground)
It is seriously the best! But if you want to keep it simple, you can use all ground beef chuck and it will be still be delicious.
These are the other ingredients you will need:
- Vegetable Oil
- Sea Salt
- Black Pepper
- Dijon Mustard
- Worcestershire Sauce
- Ritz Crackers (or bread crumbs)
- Fresh Parsley
Then we absolutely cannot forget about the glaze! It is my favorite part!! It is the perfect way to top this meatloaf:
- Chili Sauce
- Apple Cider Vinegar
- Worcestershire Sauce
- Brown Sugar
How to Make Meatloaf:
What to Serve with Meatloaf?
This is a classic comfort food meal, so you need to have some classic comfort food sides. We love this meatloaf with some sort of potato side dish like mashed potatoes, scalloped potatoes, or baked potatoes. Then just for good measure, we like to have a vegetable or salad side dish too. Green beans with bacon, lemon roasted broccoli, tomato mozzarella salad, or a delicious fruit salad are a few of our favorites!
How Make Meatloaf Moist?
One way to make meat loaf moist is to use high fat meats. Leaner meats will be dry out quickly, so using higher fat meat will keep it nice and tender. Another important part of making a moist meatloaf is to be sure to add moisture at every step. The eggs, milk, Worcestershire, ketchup and mustard are all important. Sauteing the vegetables is also a critical step to keeping it moist.
Why Does My Meatloaf Fall Apart?
The binders, like egg and bread crumbs that we add to meatloaf are what keep it all together. If your meatloaf falls apart, more binders need to be added the next time you make it. Meatloaf will also fall apart if it gets too dry by overcooking it.
Can Meatloaf Have A Little Pink?
It is possible to cook meatloaf to a safe temperature and for it to still be a little pink. If your meatloaf has reached 160 degrees Fahrenheit in the center, then it is perfectly safe to eat.
How Do You Know When Meatloaf Is Done?
When a meat thermometer inserted at the thickest portion of the meatloaf reads 160 degrees Fahrenheit your meatloaf is done and safe to eat.
Can Meatloaf Be Made Without Eggs?
Eggs are a key binder for meatloaf, but there are a few alternatives that can be used. You can use 1/4 cup of tomato sauce, beef broth or unsweetened applesauce.
Can You Freeze Meatloaf Before Baking?
Meatloaf is a great meal to freeze beforehand. Prepare the meatloaf as the instructions state including adding the glaze on the top. Cover the pan with plastic wrap and freeze for a few hours. Then pull the pan out and wrap the whole pan in plastic wrap. If you have a freezer bag that is big enough, place the whole pan in a bag and seal it.
When you are ready to eat it, place the frozen meatloaf in the refrigerator so it can thaw for about 24 hours. Remove the bag and plastic wrap and let it come to room temperature. Bake it according to the instructions.
How Long Will Meatloaf Keep?
Cooked meatloaf that is stored in an airtight container in the refrigerator will last for 3-4 days. If you want it to last a little longer, try freezing it wrapped in heavy foil and stored in an airtight container. It will last in the freezer for up to 2 months.
Can Meatloaf Be Cooked In A Crock Pot?
Absolutely! Follow all the instructions as listed, but rather than placing the meat mixture into a pan, place it on a large piece of foil and form it into a symmetrical loaf shape. Top the meatloaf with half of the glaze and place the meatloaf with the foil underneath it into the crock pot. Cook on low for 6 hours.
You can’t go wrong with Mom’s recipe, especially this classic meatloaf recipe! Invite over some new friends and enjoy this comfort food together!
More Comfort Meals You’ll Love:
- Beef Stew
- Broccoli Cheddar Soup
- Chicken Noodle Soup
- Garlic Butter Steak
- Broccoli Bake with Bacon
- Instant Pot Chili
- Chicken Enchiladas
- Sloppy Joes
- Lasagna Pasta
- Macaroni and Cheese
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Classic Meatloaf Recipe
- 1 pound Ground Beef Chuck
- 1/2 lb. Ground Pork
- 1/2 lb. Ground Veal or 2 lbs. meatloaf mix
- 2 tsp Vegetable Oil
- 3/4 cup Onion chopped fine
- 1/4 cup Carrot finely shredded
- 3 cloves Garlic medium, minced
- 2 Eggs large
- 1/2 teaspoon Thyme dried
- 1 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 2 teaspoon Dijon Mustard
- 2 teaspoon Ketchup
- 2 teaspoon Worcestershire sauce
- 1/2 cup Whole Milk
- 2/3 cup Ritz Crackers Crushed or 1/4 Cup fresh bread crumbs
- 1/4 cup Parsley Fresh, chopped
- 1/2 cup Ketchup
- 1/2 cup Chili Sauce
- 1 teaspoon Apple Cider Vinegar
- 1/2 teaspoon Worcestershire Sauce
- 2 1/2 tablespoon Brown Sugar
- 1 teaspoon Garlic Powder
- 1/4 teaspoon Salt
For the Meatloaf
- Heat oven to 350 degrees. Heat oil in skillet. Add onion, carrots and garlic; Saute until soft, about 5 minutes. Set aside to cool.
- Mix eggs with thyme, salt, pepper, mustard, ketchup, Worcestershire sauce, and milk. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion, carrots and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl.
- Turn meat mixture into meatloaf pan. Brush top with a quarter of the glaze. Bake until glaze is set, about 45 minutes. Top with another quarter of the glaze; continue to bake until second coat has set and loaf registers 160 degrees, about 15 minutes longer.
- Cool for 10 minutes and meanwhile, simmer remaining glaze over medium heat until thickened slightly.
- Slice meatloaf and serve with extra glaze passed separately.
For the Glaze
- Combine all the ingredients in a small bown and whisk it together until smooth,
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