Classic Meatloaf Recipe

Even if I don’t know what I’m making for dinner, I can count on having a few pounds of ground beef in my freezer. On days like that, I pull it out, let it thaw, and make one of many favorite ground beef recipes. And often, it’s this simple and so-good classic meatloaf recipe, which is one of the first things my son lists when I ask him which dinners he wants me to make during the week. 

Ingredient Notes And Substitutions 

I’m all about easy dinner recipes that require simple real-food ingredients that are easy to find. This easy meatloaf recipe is straightforward, with just the right amount of everyday spices and add-ins to make it tender, flavorful, and moist.   

• Ground beef – I use two pounds of quality lean ground beef sourced from a local locker in my hometown. But I’ve also made this meatloaf with a mix of ground beef and ground venison (1 lb each), and ground turkey and ground pork works, too. 
• Bread crumbs – I typically use homemade breadcrumbs that I make from leftover sourdough bread once it has gotten a little too hard. But panko breadcrumbs, crushed crackers, or quick oats also work as a substitute. I don’t recommend old-fashioned oats, since they won’t break down enough. See below for my gluten-free recommendations. 
• Coconut aminos – This condiment is a lot like soy sauce, but it’s made from the sap of young coconut trees. It’s naturally gluten free and lower in sodium than soy sauce. However, if soy sauce is all that’s on hand, use that instead of the coconut aminos and then just omit the salt in this recipe. 
• Dijon mustard – I like the tang and pop of flavor that I get from the acidity of Dijon mustard, though any mustard variety will work, such as yellow mustard or whole grain mustard, or substitute 1 tablespoon of vinegar in place of the 2 tablespoons mustard. 
• Ketchup – I tend to top my meatloaf with ⅓ cup ketchup and find that it’s perfect for creating that sweet glaze on top, even without adding any brown sugar. Barbecue sauce or marinara sauce are fine substitutes. 

Find the ingredient list with exact measurements in the recipe card below.

How To Make This Simple Weeknight Dinner

After making this homemade meatloaf recipe so many times, I have a few tips for success: 

1. Pick the right binder: Meatloaf needs a binding agent to help it hold together when sliced, a lot how a hamburger holds together. In my recipe, eggs and breadcrumbs act as the binders. The first time I made this meatloaf, I soaked the breadcrumbs in ¼ cup milk in a small bowl, but that extra step didn’t make much difference in the cooked meatloaf, so now I skip it. 
2. Don’t over handle it: The more the meat mixture is handled, combined, and shaped, the tougher and more dense the meatloaf will become. I prefer to mix the ingredients in a large bowl with my hands, ensuring that they get intertwined and mixed but not completely patted down. I loosely shape the loaf before putting it in the pan so I can avoid having to press it too firmly into the pan. 
3. Include flavor boosters: There are many mix-ins that can give meatloaf a ton of flavor and a new recipe spin. I tend to make meatloaf with Dijon mustard, coconut aminos (or soy sauce), garlic powder or minced garlic, finely chopped onion or onion powder, plus simple salt and pepper. Other good mix-ins include Worcestershire sauce, finely chopped bell pepper, Italian seasoning or other aromatics.  
4. Add a topper: Most meatloaf recipes include a sauce on top, and most often it’s ketchup. I like ketchup, too, since it provides a nice sweet and savory saucy balance to the meat. I also think that barbecue sauce is a good substitute, and I’ll use marinara sauce in a pinch.
5. Bake to 160℉: I prefer to use temperature to indicate when the meatloaf is done. I use a meat thermometer to check when the meatloaf just reaches 160℉ (which takes about an hour), then I pull it out of the oven and let the meatloaf sit for 5 minutes before draining off excess grease and slicing it.  

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Make It Gluten Free

It’s easy to make this meatloaf recipe gluten free with one simple swap. Instead of regular breadcrumbs, use gluten-free breadcrumbs, gluten-free crushed crackers, or certified gluten-free quick oats.

Comforting Side Dish Pairings

I like to serve this classic meatloaf as the main dish with other comfort food sides, like these creamy mashed potatoes plus a veggie side of simple sautéed green beans. To me, that is just a cozy nourishing meal at its best. 

Store And Enjoy Leftovers Later

I let any remaining meatloaf cool to room temperature, then I store it in an airtight container in the fridge for up to 4 days. To reheat, I reheat a portion in my toaster oven (or reheating in a skillet on the stovetop or in the microwave also works). 

Personally, I don’t think someone has lived until they’ve tried a leftover meatloaf sandwich. Here’s how I make one at the Slama homestead: Heat a leftover meatloaf slice in a skillet on the stovetop over medium heat until it is warmed through, about 2 to 3 minutes per side. I’m not trying to cook the meatloaf further, just heating it up to get those edges slightly caramelized and crispy. Then I place the slice between two pieces of bread or on a bun and add a spoonful of coleslaw, some pickled red onions, or a few dill pickle chips. It’s so good!

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The photos in this post were taken by Megan McKeehan.

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