My Favorite Meatloaf Recipe
I’ve talked a lot about Sunday dinners at my grandma’s house, where there was always an abundance of pasta and traditional Italian foods. However, we would often eat dinner at grandma’s at random times throughout the week. If she knew my parents were particularly busy, or happened to be making something she knew we’d like, she would call and tell us to come over. One of my favorite non-Italian meals that she made was meatloaf with mashed potatoes. It’s such a comfort food, and it reminds me of walking into her house on chilly fall and winter evenings, when it was already dark at dinnertime.
Not long after my Chief Culinary Consultant and I began dating, I found out that meatloaf was one of his favorite meals. It took me awhile, but I finally found a meatloaf recipe that we both love and that’s incredibly easy to make.
I love that this recipe uses a mixture of ground beef, pork and veal, which keeps the meatloaf from tasting like a giant hamburger; it also keeps the final texture nice and moist, and not at all crumbly. There are quite a few notes on possible ingredients and pan substitutions in the recipe below, so be sure to check them out. The ability to play around with the ingredients makes this a very forgiving and adaptable recipe.
Without exception, I serve meatloaf with my favorite mashed potatoes; you can’t have meatloaf without the mashed potatoes as far as I’m concerned!
MY OTHER RECIPESThis meatloaf is husband-approved and making it always reminds me of cozy dinners at my grandma’s house, so it’s a definite win-win for me.
One year ago: Salted Caramel Rice Krispie Treats with Dark Chocolate
Two years ago: Alton Brown’s “The Chewy” Chocolate Chip Cookies
Three years ago: Peanut Butter and White Chocolate Rice Krispie Treats
Four years ago: Cheese, Olive and Ham Bread
Five years ago: Lemon Burst Cookies
My Favorite Meatloaf Recipe
After years of experimenting with various meatloaf recipes, I’ve finally found my favorite!
Ingredients:
For the Glaze:
- ½ cup ketchup
- 4 tablespoons light brown sugar
- 4 teaspoons cider vinegar
For the Meatloaf:
- 2 teaspoons vegetable oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 eggs
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
- ⅛ teaspoon cayenne pepper
- ½ cup whole milk
- 1 pound ground beef
- ½ pound ground pork
- ½ pound ground veal
- 16 saltine crackers, crushed
- ⅓ cup minced fresh parsley
Directions:
- Make the Glaze: In a small saucepan, whisk together the ketchup, brown sugar and vinegar; set aside.
- Make the Glaze: Preheat oven to 350 degrees F. Heat oil in medium skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Set aside to cool while preparing the remaining ingredients.
- In a large bowl, whisk together the eggs, thyme, salt, pepper, mustard, Worcestershire sauce, cayenne and milk. Add the ground meats, crackers, parsley and cooked onion mixture; mix with a fork until evenly blended.
- With wet hands, pat the mixture into a 9-by-5-inch loaf shape. Place on a foil-lined rimmed baking pan (you could also use a 9×5-inch loaf pan with a perforated bottom). Brush with half of the glaze.
- Bake loaf until it is cooked through (it should register 160 degrees F on an instant-read thermometer), about 1 hour. Cool at least 20 minutes. Simmer the remaining glaze over medium heat until thickened slightly. Slice the meatloaf and serve with extra glaze.
Recipe Notes:
Note #1: The whole milk can be replaced by ½ cup plain yogurt.
Note #2: The crushed saltines can be replaced by ⅔ cup quick oats or 1⅓ cups fresh bread crumbs.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
(Recipe adapted from Cook’s Illustrated)
All images and text ©
This sounds wonderful and is most definently a comfort food. For those of us in the south it’s a southern staple. I use a recipe that’s very similar. I use mustard in the glaze instead of vinegar and I use Italian or spicy panko bread crumbs. For a bit of a twist try adding in about 3/4 cup of shredded cheese (I use a mac and cheese blend). You can add more if you’d like too. The cheese adds another layer of yumminess to the dish. Great job as usual!
Love the pics! its so inviting!
This is similar to mine, except I mix some horseradish in and use breadcrumbs. Will try the saltines. Hated meatloaf as a kid and realized when I got older it was because she used oatmeal to mix in. Didn’t like the texture, even though oatmeal raisin cookies were always my faves.
Yum. I love meatloaf, and yours looks & sounds wonderful. Last year I created a turkey meatloaf recipe that my family loves.
This really looks yummy! I always add a blob of horseradish!!! Gives it a good kick!
Hi! I was wondering if you could leave out the veal? Is there a substitute? Thanks!! LOVE your site!!
I wouldn’t leave it out unless you absolutely had to; the combination of the beef, pork and veal creates a great flavor and a perfect tender texture. If you have to omit it, just increase the amount of beef and pork.
Thank you for the quick response! Unfortunately my hubbie and I do not eat veal for personal reasons, so I will up the other two and hopefully it will be almost as delish as the original.
I’m French, and I’ve done this basic meatloaf for decades. Breadcrumbs or bread drenched in milk, no thyme, no dijon, no thyme, no garlic and a healthy dollop or two or three of sour cream. I omit vinegar in the glaze. I still serve it with mushroom gravy, that’s the French in mean. DO NOT USE PLAIN GROUND BEEF ONLY that is just a hamburger loaf. It’s pork, ground beef and veal. You can use the same basic recipe for turkey meat loaf.
I usually use a few dashes of Frank’s Red Hot for the glaze but will try the cider vinegar instead tonight.
I love this recipe! Simple yet looks sooo good! Thanks!
I’m such a sucker for a good meatloaf recipe! Must try this!
The ingredients sound wonderful – am going to try this very soon (after I grocery shop). Funny that you say mashed potatoes are a must with meatloaf – that is a great combination but for over 60 years in our family scalloped potatoes go with meat loaf. They cook in the oven with the meatloaf.
Are the scalloped potatoes hard to make? They sound delicious!
My dad loves taking the left over meat loaf and putting a slice on his sandwich in place of lunch meat. Talked me into trying it once and I loved it! Bread, mayo, spicy mustard and a meat loaf slice.
We used to do this with my grandma’s meatloaf, too! We’d put American cheese and ketchup on it 😉
Thanks for the inspiration. I made meatloaf for dinner – instead of vinegar, I use honey dijon mustard in the topping.
This is my favorite meatloaf recipe also! I love the version that puts bacon across the top! Sadly, I don’t have access to meatloaf mix. I use half venison half beef. It turns out great every time!
Thank you for not putting peppers in it! My mom did that, and I spent half my suppertime picking out the peppers. She used the “meatloaf/meatball mix” as well, and bread crumbs as the binder. I like your idea of adding mustard and cider vinegar to the glaze, will definitely try that next time.
That looks sooooo good! We are meatloaf fanatics here and while I usually make mine the same way each time, sometimes I like to change it up. So I’ll have to give this beauty a try!
WHY WAS NOT MY POST PUBLISHED
Not sure what you’re referring to?
Meatloaf is a favorite in our house. I think it’s the perfect comfort food for this time of year. Your version looks delicious!
I tried your meatloaf today and it was delicious!!!!
It’s funny you posted this recipe today, I was just saying that I needed a new meatloaf recipe. I will have to give this a try. Thanks for sharing.
This is very similar to the meatloaf I grew up on…my parents are from W VA. We did however, prior to baking, line hard boiled eggs down the center & mold the meatloaf around them. When sliced it looks great & taste wonderful. I also layer bacon slices on top of mine while baking (my mom never did)…everything is better with bacon:)!
I cannot wait to try this recipe, husband will love love love he is Italian from Pennsylvanic and love combination of veal and pork… now that Fla is finally in the middle 80’s its getting less humid and more inviting to make comfort food.
Hello, hello. Thank goodness there’s no such thing as too many meatloaf recipes! But before I add yours, I have 1 question: how much pepper should I use? It’s mentioned in the directions, but not listed in the ingredients. Thanks so much!
Hi Cheryl, It should be ½ teaspoon. So sorry about that, I have corrected it above.
I just tried this recipe, PERFECT. I have been trying meat loaf recipes for years looking for the perfect one. Just found it!!!
Made this for Sunday supper. Had never used veal in a meatloaf before – it was delicious. I added about 1/4 cup of apricot preserves to the glaze. Such a winner – thank you!
I used to love my mom’s meatloaf. I haven’t had it in forever. I always loved the saltines in it. The glaze on this is a great twist on plain old ketchup.
I made this for dinner tonight for my family of 5 and my parents (since I couldn’t find my mom’s recipe for meatloaf, which is typically the only recipe I like). This had great flavor and texture and was enjoyed by all. (I did only use beef since that is our traditional meatloaf.) It’s a keeper!
Can this be frozen?
Hi Rhonda, I have never frozen meatloaf, but I think it would be just fine to do so.
The is definitely a keeper for me. Delish!!
I only have hamburger meat,will it come out dry because of this?
Hi Jennifer, Are you referring to ground beef? If so, yes, the meatloaf will not be as moist or flavorful; it will pretty much just taste like a big hamburger 😉
Hi Michelle!
Is that sixteen individual squares of Saltines?
(We don’t have Saltines here in Aus, so I’m going to have to use an alternative.)
P.S… I’m also a BEB, and yours is definitely my favourite and most used blog!
Big pat to Einstein and Duke for me!
Hi Megs, Yes, individual squares. Enjoy! 🙂
Oops! How rude of me. I forgot to say thankyou… so thankyou!
Yum! We’ve made this twice (the first time I bought double the amount of meat so that I could freeze half and make another meatloaf later). I actually craved this meatloaf for days after we finished it the first time. The second time we stuffed peppers with the meatloaf. Phenomenal recipe with great flavor!
Michelle, once again one of your recipes helped me make our guests (family of 7) very happy. Thank you for this easy-to-make and very flavorful recipe! I could only get ground beef since it was short notice, but the seasonings and the wonderful glaze made it VERY tasty. Your recipes have never, ever, ever let me down.
How do you do it? Every.Single.Time.??? Thanks for all your hard work — and now even with your precious baby!
Funny, I just gave my granddaughter my meatloaf recipe yesterday then I saw this, I forwarded it to her this morning, sounds great and I’m going to try it. I use Ritz crackers in mine instead of the saltines. I use a 9″X13″ baking dish and smother the meatloaf in mashed potatoes. Thanks for all your recipe’s.
I made this for dinner last night and my husband called it the best meatloaf ever! We both loved it. I even used ground turkey and it was delicious. Definitely a keeper!
This meatloaf looks delicious but I’m wondering if the overall taste or quality will be affected if the saltines are omitted? We are trying to limit the amount of processed/refined carbs in our diet.
Thanks!!
The meatloaf will need something to soak up the wet ingredients and create the right texture. Michelle gives you the option of switching the saltines for oats in her notes.
Hi Jennifer, Yes, you need to have some sort of starch to absorb the liquid. Please see the notes at the end of the recipe for using oats or fresh bread crumbs.
I made this meatloaf last week and froze the left overs for tonight. The glaze is fantastic as is the meatloaf. It has become ‘our’ meatloaf recipe. Sorry Michelle. LOL
I buy a mix of the 3 meats at BJ’s. It is perfect for this meal. I didn’t have enough saltines, so I used oats as well.
I am not sure which I liked better, the glaze or the meat. I tasted the glaze as I was cooking it. It is great. However, I would suggest that you triple the glaze recipe if you want to add some glaze to the individual plates. Barely enough to glaze the meat. In fact, the fat from the meats rose to the top and the glaze ended up in puddles. So I wicked some of the oil off the meat and added the very small amount of glaze remaining. Tonight, I am tripling the glaze recipe. Thanks for such a great recipe. It will be on our menu frequently.
It’s not a meatloaf unless it has a chopped bell pepper in it….my Mother always put it in hers and the smell was wonderful!! I also put several strips of bacon on the top of mine, too. This sounds so good!!
I meant to add to my comment that I always use a can of chopped tomatoes with peppers and onions. I use bread crumbs, not oatmeal. The tomatoes and green peppers make the meat loaf!!
I have made this meatloaf previously. Loved the meatloaf, but the glaze, was good enough that I could have eaten it by the spoonful. I use the BJ’s meatloaf mix. Tonight I am baking another one despite the hot weather. We enjoy it as sandwiches and will eat it cold w some salad for dinner. Then I’m planning to make either strawberry sorbet or sherbet. I have never made anything from this web site that wasn’t loved by all. That’s for some great food.
I have never made anything from your site that wasn’t a hit…and this was another success!!! My husband (the pickiest eater ever) RAVED about this. Thank you! Thank you! Perfect football Sunday comfort food!