Homemade Meatloaf

The juiciest meatloaf recipe you’ll ever sink your teeth into with drool worthy barbecue ketchup glaze – AKA this recipe will have you craving meatloaf!

This homemade meatloaf recipe blows everything you thought you knew about meatloaf out of the water!  It’s downright drool worthy, succulently moist (thanks to my expert tips), seeping with garlic, herb, buttery Ritz cracker, cheddar goodness, all smothered with sweet and tangy, caramelized barbecue ketchup glaze.  This recipe is easy to make, make-ahead friendly, economical, and guaranteed to become a family treasure. Serve it up with a side of  mashed potatoes, along with garden salad or apple salad and sweet cornbread for a modern spin on this comforting classic the whole family will adore!

Ground beef is the star of so many favorite iconic comfort foods! Don’t miss Ground Beef Stroganoff, Mini Meatloaves, Swedish Meatballs, Hamburger Helper, Salisbury Steak, Loco Moco, and Philly Cheesesteak Sloppy Joes.

HOW TO MAKE Meatloaf VIDEo

moist meatloaf recipe with sautéed vegetables
best meatloaf recipe sliced on a cutting board showing how juicy it is

Ingredients for Moist Meatloaf

This meatloaf recipe is made with a few untraditional ingredients like Greek yogurt to create the moistest recipe ever!  Still, all the ingredients are pantry friendly or easy to pick up at your grocery store.  Let’s review the ingredients you’ll need to make the BEST meatloaf (see measurements in the printable recipe card at the bottom of the post): 

For the meatloaf: 

  • Ground beef:  Avoid super lean meat, instead aim for 80-85% lean to keep your loaf ultra-juicy and moist.
  • Greek yogurt:  Use yogurt instead of milk for extra juicy meatloaf. You may use nonfat, light or whole with excellent results, but remember more fat = more flavor and moisture! 
  • Onion: Use a large yellow onion and grate it on the largest whole of your box grater.  Keep all of the juices and add them to the meatloaf mixture.
  • Veggies:  Carrot, bell pepper, and celery add subtle yet sublime flavor while keeping the meatloaf moist.  You don’t need to dice the vegetables yourself, simply roughly chop them into 1-inch pieces and let the food processor do the rest.
  • Garlic:  Use 5 peeled garlic cloves and process with the vegetables, or substitute with 1 teaspoon garlic powder.
  • Crackers: Instead of breadcrumbs, I recommend using buttery Ritz crackers – yum! If needed, however, you may substitute with 1 cup panko breadcrumbs, gluten free panko or gluten free crackers.
  • Eggs: 2 large eggs will do the trick to bind all the ingredients together.
  • Ketchup: This adds a tanginess to cut through the richness of the meat.
  • Worcestershire sauce: This is a flavor bomb all packed into one bottle. Just 1 tablespoon deepens the complexity of the recipe with its intense umami tanginess.  Use gluten free if needed.
  • Parsley: Use fresh or dried, whatever you have on hand. For fresh, measure the parsley after you mince it.
  • Beef bouillon: This is a flavor bomb that punches up the beefy flavor. You can use granulated bouillon or crumble up three bouillon cubes – don’t dissolve in water first.
  • Spices: There’s 2 pounds of meat to flavor, so don’t shy away from the seasonings!! Dried basil, oregano, and thyme are combined with paprika, salt, and pepper to add dimension to the homemade meatloaf. 
  • Cheddar cheese: This doesn’t taste like a cheesy meatloaf recipe, but the cheddar helps cut through the richness with its rewarding flavor contrast.  If possible, buy a block of quality cheddar and shred it yourself. Pre-shredded bags of cheese contain anti-caking agents, which we want to avoid adding to our scratch meatloaf. 

Meatloaf Glaze

My favorite sauce for meatloaf is a sweet and tangy glaze made of ketchup, barbecue sauce, mustard, brown sugar and a splash of hot sauce.  The zesty glaze caramelizes as the meatloaf bakes, becoming one with the juicy loaf so every bite is adorned with contrasting flavor.

Ingredients for meatloaf glaze

  • Ketchup: adds a tanginess without making the glaze taste like “ketchup.”
  • BBQ sauce: this adds smokiness and complex depth to the glaze and really elevates the recipe. Use your favorite store-bought BBQ sauce or make your own (it lasts a long time, is freezer friendly, and so it’s great to have on hand for future recipes!). 
  • Mustard:  just one tablespoon of Dijon adds complex tanginess.
  • Brown sugar: add more or less depending on how sweet your barbecue sauce is and how sweet you like your glaze.
  • Hot sauce: optional but recommended. Just a splash up to 2 teaspoons adds oomph to the glaze without making it overly spicy.  I recommend Tabasco or Frank’s hot sauce.

How to Make the Best Meatloaf 

Making meatloaf is very simple – the most difficult part is waiting while it bakes! A food processor will make prepping the veggies and aromatics even easier, then it’s a quick sauté, mix, and bake until dinner.  Here’s an overview of how the recipe comes together (see full recipe in the printable recipe card at the bottom of the post): 

  • Step 1: Chop the veggies. I like to use a food processor to speed things along, but feel free to do this by hand if needed. You want to finely chop the bell pepper, celery, carrot, and garlic cloves. You don’t want to have big chunks of veggies in the meatloaf.  While I have the food processor out, I also process my Ritz crackers to create crumbs – no need to clean out the processor in between.
a collage showing how to make best meatloaf recipe by chopping carrots, celery, and garlic in a food processor
  • Step 2: Sauté the veggies.  Add the minced vegetables to an oiled skillet and sauté over medium-high heat until softened. Add them to a large mixing bowl and let cool while you make the glaze. 
showing how to make easy meatloaf by sautéing the vegetables in a pan to soften
  • Step 3: Make the meatloaf glaze. Add the glaze ingredients to a separate bowl and stir to combine. Taste the glaze and adjust as desired (more sugar to make it sweeter, hot sauce to make it spicier, etc.). 
showing how to make best meatloaf by whisking the meatloaf glaze ingredients together
  • Step 4: Assemble the meatloaf. To the bowl with the cooled veggies, add the remaining meatloaf ingredients except the ground beef.  Stir to thoroughly combine, then add the beef.  Mix well with your hands until combined, but don’t overmix.  While still in the bowl, form the mixture into a loaf, pinching together any cracks (helps prevent cracking while baking).  Slide into the loaf pan. Separate out ½ of the Glaze and brush it all over the meatloaf.
a collage showing how to make meatloaf by 1) mixing eggs, breadcrumbs, herbs, cheese and spices, 2) mixing in ground beef, 3) forming the meat into a loaf, 4) brushing with meatloaf glaze
  • Step 5: Bake. Bake in the preheated oven for 45 minutes. Remove the meatloaf and carefully pour out any pooling fat.  Brush with a generous amount of the glaze and bake until an instant-read thermometer inserted into the center reads 155 degrees F. 
showing how to make meatloaf recipe by brushing with glaze after baking
  • Step 6: Let it rest. The meatloaf needs at least 15 minutes to rest before slicing. This time allows for the redistribution and reabsorption of the juices throughout the loaf for optimal flavor and juiciness. It also cools the meatloaf slightly, making it easier to slice without crumbling.
best meatloaf recipe sliced on a cutting board showing how juicy it is
  • Start with cold ingredients.  Let the sautéed vegetables cool before adding the other ingredients.  Use cold eggs, cold yogurt and add cold ground beef straight from the fridge. This keeps the fat intact and melts only when you cook it. Room temperature ingredients render the fat too quickly, causing your meatloaf to crack.
  • The easiest way to grate the onion:  Remove the peel without slicing the onion.  This leaves the stem intact so the onion doesn’t fall apart while grating.  I find it easiest to grate the onion on a flat surface, like a large plate or dish with rimmed sides to catch all of the juices.
  • Sauté the veggies. Don’t skip this step! Even though they’re finely chopped, the veggies need to be sautéed until softened, otherwise they won’t soften enough if they’re only baked within the meatloaf. 
  • Don’t overwork the ground beef. Mix the ground beef until combined but not beyond that. Mixing it too much will toughen it up and result in a dense/tough meatloaf.
  • Don’t skip the loaf pan. The pan prevents the meatloaf from falling apart, insulates the meat so it’s extra juicy and helps it bake evenly.  Without a pan, your meatloaf will definitely end up as a big blob.
  • Line the loaf pan with parchment paper with overhanging edges.  This allows you to easily remove the meatloaf from the pan without greasing the pan.  Make a sling by lining the parchment going one direction, with sufficient overhang to grab onto, then line it the other direction, with the width cut to fit, with overhanging edges.
  • PRO TIP: This loaf pan has a two-piece design which allows you to lift the loaf from the pan easily without disrupting its shape, and it allows excess grease to drain out while baking.
  • Gently press meat into the pan and pinch together any cracks.  This will help the meatloaf hold its shape and prevent it from cracking when baked.
  • Bake the meatloaf on a rimmed baking sheet.  The meatloaf WILL accumulate grease/juices that will spill over the pan.  A rimmed baking sheet catches any drippings and also makes removing the meatloaf from the oven much easier without spilling any grease. Make sure your pan is preheated with the oven so the meatloaf bakes evenly.
  • Drain the grease from the pan carefully.  After 45 minutes, there will be grease pooling on the sides of the meatloaf.  Using two oven mitts, carefully pour the grease off of one corner into a foil lined cup or bowl. 
  • Don’t overcook the meatloaf. Overcooked ground beef is tough ground beef. Cook the meatloaf just to 155 degrees F, then let it carryover to 160 degrees F while resting on the counter. Use an instant read meat thermometer for accuracy.
  • Higher altitude baking:  Meatloaf can take 15-20 minutes longer to cook if you’re baking at a higher altitude.  Another reason for a meat thermometer!
  • Rest the baked meatloaf. The meatloaf needs to sit on the counter for at least 15 minutes before being sliced and served. This gives the ground beef time to reabsorb all of its juices for juicier meatloaf, and helps it not fall apart while slicing.  
  • Expect some crumbling.  Your meatloaf is likely to crumble just on the edges, especially the first couple of slices – this is a good thing!  It means it’s extra tender as opposed to a cleanly sliced meatloaf which means it’s firmly packed and dense.
  • Alternate protein: Swap the ground beef for ground turkey, ground pork, ground veal, or a combination. If using ground turkey or ground pork, you may want to add one additional teaspoon of beef bouillon to the meat mixture to amp up the beefy flavor. In this case, reduce the salt.
  • Ritz substitute:  Swap the Ritz for 1 cup crumbs from another buttery cracker such as Saltines or use panko breadcrumbs.
  • Mince the onion: You may skip grating the onion and instead mince the onion (in the food processor with the other veggies) and sauté it with the vegetables.  Add a couple extra tablespoons of yogurt to the meat mixture to compensate for the lost juices.  
  • Use fresh herbs: Add some fresh herbs to the meat mixture instead of dried. You will need 3X the amount of fresh herbs as dried.
  • Swap spices: If you have a favorite seasoning blend, you can use that instead, keeping in mind it will change the flavor somewhat.
  • Cheese swap: Use ¾ cup freshly grated Parmesan or 1 cup freshly grated mozzarella, Gouda, white cheddar, etc.  
  • Spice it up:  Add additional hot sauce to the glaze.
  • Serve with brown gravy:  Serve the meatloaf with gravy like the one used in my Loco Moco recipe.
  • Make it gluten free: Use your favorite gluten free crackers or gluten free panko, and gluten free Worcestershire sauce. Also, double check that your barbecue sauce is gluten free for the meatloaf glaze.
  • Leftovers:   Leftover meatloaf makes terrific sandwiches!
showing how to serve easy meatloaf recipe with mashed potatoes and green beans

My favorite side to serve with this easy meatloaf recipe is mashed potatoes – it just doesn’t get any better! Meatloaf is also tasty with buttered egg noodles or low carb alternatives such as cauliflower mashed “potatoes.”

As far as veggies, we love this recipe with honey roasted carrots, glazed carrots, broccoli, roasted broccoli or green beans. 

Or, consider pairing the meatloaf with a fresh salad such as green bean salad, tomato cucumber salad, apple salad, Fall salad or beet salad.

For fruit, go as simple as melon or grapes or as flirty as fruit salad with honey lime vinaigrette, winter fruit salad and berry salad in honey mascarpone.

Lastly, we love a side of cornbread, garlic bread or dinner rolls.

Meatloaf FAQS

Why does my Meatloaf Fall Apart? 

There are a few reasons why from-scratch meatloaf can fall apart. Here’s what to pay attention to:

1. Use enough binders. Meatloaf requires egg and bread crumbs to bind the ingredients together. If you don’t have enough of either ingredient compared to the ratio of meat and liquid, the meatloaf can fall apart.  The general rule of thumb for no-fail is 1 large egg + ½ cup breadcrumbs + 2 tablespoons yogurt/milk/or other liquid per 1 pound of ground meat. Works like a charm every time! 
2. Don’t use lean ground beef.  Lean ground beef (less than 85%) or a very lean protein like ground turkey — can result in dry meatloaf which crumbles and falls apart more easily.  
3. Compact the meat enough.  While you don’t want to overwork the meat mixture, it is important that the meat mixture is mixed well enough together and is pressed into the meatloaf pan so it can bake together without internal cracks. Also, use a loaf pan so the moist ingredients can bake together instead of falling apart.

What Makes Meatloaf Crack? 

Meatloaf cracks when the outside cooks much more quickly than the inside.  To prevent this, always brush half of the glaze (a very generous amount) on the meatloaf before baking.  The glaze insulates the top of the meatloaf and prevents the proteins from contracting at a higher rate than the interior. A pan of hot water in the oven, under the meat loaf, will also keep the top from cracking. Lastly, take care not to overcook the meatloaf or cook it at too high of a temperature, as both will result in a dry, cracked exterior. 

How to Prevent Meatloaf from Being Dry? 

There are several factors to prevent a dry meatloaf:

-Use 80/20 lean ground beef because the extra fat adds extra moisture
-Use Greek yogurt as opposed to milk because it doesn’t evaporate
-Grate the onion as opposed to dicing it because it adds extra moisture and flavor
-Sauté vegetables which release moisture as the meatloaf bakes
-Most importantly, don’t overbake!

Why is my meatloaf so tough?

Meatloaf can be tough from overmixing the meat mixture and from overbaking.  Make sure to whisk all the meatloaf ingredients together first and then mix in the meat mixture to prevent overmixing.  To prevent overbaking, use a meat thermometer and cook to an internal temperature of 160 degrees F.

Do I have to use egg in meatloaf?  What does it do?

Yes, eggs play an important role in preventing meatloaf from falling apart by binding the ground meat, breadcrumbs, and herbs together. As the meat cooks, the eggs cook which helps glue all the ingredients together instead of crumble apart.  Use 1 egg per pound of meat.

Do I have to add breadcrumbs to meatloaf?

Yes, breadcrumbs serve three important purposes: 1) help bind the ingredients together so the meatloaf doesn’t fall apart, 2) add structure which allows you to add additional liquid in the form of ketchup and Worcestershire sauce and 3) help the meat stay moist by absorbing and trapping the meat juices as they cook.

Do you have to bake meatloaf in a loaf pan?

Yes, you must use a loaf pan for the juiciest meatloaf that does not fall apart:

1.  The loaf pan provides structure to hold the moist ingredients together while they bake together, otherwise, you have to compact the meatloaf together more if you freeform it (i.e., bake without a loaf pan), which will result in a dense meatloaf. 
2.  A loaf pan allows the meatloaf to cook in its own juices for extra moisture and flavor. 
3.Lasty, baking the meatloaf in a pan helps the meatloaf cook evenly without the ends/sides being overcooked before the middle is cooked.

Should you bake meatloaf covered or uncovered?

You should not cover the meatloaf when baking.  Instead, bake uncovered so the glaze can caramelize. 

How long does it take to cook a 1kg / 2lb meatloaf? 

A two-pound meatloaf should be baked for 1 hour 20 minutes up to 1 hour 30 minutes at 180°C / 350°F.

What is the secret to moist meatloaf?

The secret to moist meatloaf is to balance moisture and fat content.  Use high fat ground beef and don’t skip the eggs, ketchup, Worcestershire sauce or yogurt.  Adding freshy grated onion and sautéed vegetables also ensures the meat is super juicy.

Why does my meatloaf taste mushy?

Meatloaf can taste mushy if the ratio of liquid to binders is off.  You need 1 egg and ½ cup breadcrumbs for every pound of ground beef. 

How do you drain grease from meatloaf?

You never want to drain grease down the sink. Instead, drain it into a disposable container or line a bowl with foil that you can gather up and throw away.  To drain, use two oven mitts to carefully tilt the pan to one side so the grease will drain out one corner.  This can take a few minutes, so be patient!

What’s the Best Meat for Meatloaf? 

Use ground beef that is 85-93% lean.  This will create the juiciest, moistest meatloaf. 

How long should meatloaf rest?

Meatloaf should rest for at least 15 minutes after it is removed from the oven.  This not only allows for the reabsorption of juices, but makes the meatloaf easier to slice without falling apart.

Can you put parchment paper under meatloaf?

Yes, bake the meatloaf in a loaf pan lined with parchment paper with an overhang on a rimmed baking sheet.  This allows the meatloaf to easily be removed from the pan and allows the sides to brown as well as the top.

Can uncooked meatloaf stay in the fridge?

Yes, you can prepare the meatloaf up to the point of baking, cover with plastic wrap and store in the refrigerator for up to 24 hours.  Let the uncooked meatloaf rest on the counter for 30 minutes before baking.   

How do you remove meatloaf from pan?

After letting your meatloaf cool for 10 – 15 minutes, follow this simple technique to remove it from a loaf pan: Use a butter knife to slice along the sides of your loaf pan. Take two forks and gently press them into the sides of your meatloaf. Carefully pull up on your meatloaf and transfer it to a plate.

Is it OK to make meatloaf the night before?

Yes, you can prepare the meatloaf up to the point of baking, cover with plastic wrap and store in the refrigerator for up to 24 hours.  Let the uncooked meatloaf rest on the counter for 30 minutes before baking. 

Is it better to freeze meatloaf cooked or uncooked?

It is best to freeze meatloaf uncooked so the ingredients don’t dry out.  Form the loaf and place it in the loaf pan, wrap in plastic wrap and then freeze before cooking.

Is it OK for meatloaf to be a little pink?

A meatloaf is safe to eat when the internal temperature reaches 160 degrees F on an instant read thermometer, even if it may seem a little pink due to other ingredients – particularly those containing nitrites.

Can I bake Meatloaf on a baking sheet?

Yes, please do!  A baking sheet will catch any grease spills from the meatloaf while baking.  In order for the meatloaf to bake evenly, make sure to preheat the baking sheet in the oven so it’s hot by the time the meatloaf is added.

What should I do with Leftover Meatloaf?

If you’re lucky enough to have leftovers meatloaf, use it in sandwiches, spaghetti, tacos or chili!

up close of best meatloaf showing how moist and juicy it is

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homemade meatloaf sliced with glaze

Best Homemade Meatloaf

This homemade meatloaf recipe blows everything you thought you knew about meatloaf out of the water!  It’s downright drool worthy, succulently moist (thanks to my expert tips), seeping with garlic, herb, buttery Ritz cracker, cheddar goodness, all smothered with sweet and tangy, caramelized barbecue ketchup glaze.  This recipe is easy to make, make-ahead friendly, economical, and guaranteed to become a family treasure. Serve it up with a side of mashed potatoes, along with garden salad or apple salad and sweet cornbread for a modern spin on this comforting classic the whole family will adore!
Servings: 8 servings
Prep Time: 30 mins
Cook Time: 1 hr 30 mins

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Ingredients

Meatloaf

  • 1/2 green bell pepper, roughly chopped into 1-inch pieces
  • 1 rib celery, roughly chopped into 1-inch pieces
  • 1 small carrot, roughly chopped into 1-inch pieces
  • 5 cloves garlic, peeled
  • 1 medium yellow onion, grated on largest holes (with the juices)
  • 1 tablespoon olive oil
  • 24 Ritz Crackers, crushed
  • 2 eggs
  • 1/4 cup Greek yogurt, nonfat is fine
  • 1/4 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons minced fresh parsley (or 1 TBS dried)
  • 1 tablespoon granulated beef bouillon or 3 cubes, crushed
  • 1 tsp EACH paprika, dried oregano, dried thyme, pepper
  • 1/2 tsp EACH dried basil, salt
  • 1 cup freshly shredded sharp cheddar cheese

ADD LAST

  • 2 pounds ground beef (preferably not lean, 80-85%)

BBQ KETCHUP GLAZE

  • 1/3 cup ketchup
  • 1/3 cup barbecue sauce
  • 1 tablespoon Dijon mustard
  • 2 1/2 tablespoons brown sugar, more or less to taste
  • dash-2 teaspoons hot sauce (like Frank’s or Tabasco)

Instructions

  • Prep: Place a rimmed baking sheet on a baking rack in the lower third of the oven. Preheat the oven to 350F degrees. Line a 9×5-inch loaf pan with parchment paper with overhaninging edges (make a sling with one piece of parchment going one direction and another piece going the other direction); set aside. (Don't line if using a meatloaf pan.)
  • Chop veggies: Add roughly chopped green bell pepper, celery, carrot and garlic cloves to a food processor and finely chop (or chop by hand). While I have the food processor out, I also process my Ritz crackers to create crumbs (remove the veggies, but no need to clean in between).
  • Saute veggies: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté the diced vegetables until softened, about 5 minutes. Transfer to a large mixing bowl. Let cool while you make the glaze:
  • Make Glaze: Whisk all of the Glaze ingredients together in a medium bowl. Taste and adjust with more brown sugar for sweeter or more hot sauce for spicier. Set aside.
  • Combine meatloaf ingredients: Add all of the remaining Meatloaf ingredients to the sauteed vegetables except the beef. Stir with a spatula until combined. Add the ground beef and mix with your hands just until combined.
  • Make loaf: While still in the bowl, form the mixture into a loaf, pinching together any cracks (helps prevent cracking while baking). Slide into the loaf pan, gently press meat down and shape evenly, again pinching together any cracks.
  • Glaze meatloaf: Separate out ½ of the Glaze and brush it all over the meatloaf.
  • Bake and glaze: Place the loaf on the preheated baking sheet. Bake at 350 degrees F for 45 minutes. Remove the meatloaf and carefully pour out any pooling fat. Brush the meatloaf with a generous amount of remaining glaze (you can leave some for serving).
  • Finish baking: Return to the oven and bake until an instant-read thermometer inserted into the center reads 155 degrees F. This can take anywhere from 35-55 minutes depending on the pan, meat, moisture, altitude. etc. so I HIGHLY recommend this digital probe thermomter that stays in the meatloaf while it bakes and alerts you as soon as it's done. My meatloaf was done at extactly 50 additional minutes.
  • Rest and slice: Let the meatloaf rest in the pan for 15 minutes (this will allow carryover to 160 degrees F), then transfer it to a cutting board using the overhaning parchment. Let it stand an additional 5-10 minutes. Slice the meatloaf into thick slices (expect some crumbling, this means it’s extra tender as opposed to a cleanly sliced meatloaf which means it’s firmly packed and dense). Serve with creamy garlic mashed potatoes and enjoy!

Video

Notes

Tips and Tricks

  • The easiest way to grate the onion:  Remove the peel without slicing the onion.  This leaves the stem intact so the onion doesn’t fall apart while grating.  I find it easiest to grate the onion on a flat surface, like a large plate or dish with rimmed sides to catch all of the juices.
  • Ritz substitute: Swap the Ritz for 1 cup crumbs from another buttery cracker such as Saltines or use panko breadcrumbs.
  • Bouillon: This is a flavor bomb that punches up the beefy flavor instead of using plain salt. You may substitute with 1 teaspoon salt if needed.
  • Gluten free: Use your favorite gluten free crackers or gluten free panko,and gluten free Worcestershire sauce. Also, double check that your barbecue sauce is gluten free for the meatloaf glaze.
  • Don’t skip the loaf pan: The pan prevents the meatloaf from falling apart, insulates the meat so it’s extra juicy and helps it bake evenly.  Without a pan, your meatloaf will definitely end up as a big blob.
  • PRO TIP: This loaf pan has a two-piece design which allows you to lift the loaf from the pan easily without disrupting its shape, and it allows excess grease to drain out while baking.
  • Higher altitude baking: Meatloaf can take 15-20 minutes longer to cook if you’re baking at a higher altitude.  Another reason for a meat thermometer!
  • Meal prep: The meatloaf can be assembled uncooked, tightly wrapped with plastic wrap, and refrigerated for up to 24 hours. Let it the rest on the counter for about 30 minutes before baking.
  • Storage: Store meatloaf in an airtight container in the fridge for up to five days.
  • To freeze baked meatloaf (for leftovers): Line slices in a freezer safe bag or container with parchment paper in between each slice.  Freeze for up to 3 months. Grab as many slices as desired then simply reheat in the microwave or in the oven.
  • To freeze uncooked meatloaf (for meal planning): Wrap the loaf pan with 2 to 3 layers of plastic wrap, then another layer of foil. You might want to also place it in a large plastic bag (like an oven bag or slow cooker liner) if your freezer is prone to freezer burn. Freeze for up to three months. Let thaw overnight in the fridge.  Let the meatloaf sit on the counter for 30 minutes before baking as instructed. 

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16 Comments

  1. Sahar says

    Hi Jen,
    Thank you so much for this one! I really had been hoping for your meatloaf recipe for ages, I actually wanted to request it from you, since all your recipes are exceptionally delicious!
    Meatloaf is definitely on my menu this week. Thanks for all your wonderful recipes. I cherish them!

    • Jen says

      Thank you so much for your kind comment Sahar and for making my recipes! I hope this meatloaf is another winner!

  2. Jennifer Fulk says

    Oh okay , thank you! One more question- You don’t saute the grated onion with the other veggies, just add it to the mix raw correct?

    • Jen says

      Yes, that’s correct. Add the raw onion and its juices directly to the meat mixture.

  3. Dawn Nordin says

    May I ask, you do mean to use 80/20 and not 90/10 correct? 90/10 is the leaner meat with only 10% fat. Just wanted to make sure I pick up the right stuff from the store! Thank you!!

    • Jen says

      I’m sorry I missed that Dawn, yes I do mean 80/20, the recipe card itself is correct. My apologies!

  4. Kam says

    This was so, so good (insert heart eyes). Thank you!!! The glaze was really yummy. I adored the hot sauce addition.

    • Jen says

      Thanks so much Kam, I’m so pleased you loved it!!

  5. Granny Shanny says

    Thank you for your delicious meatloaf recipe! We enjoyed it very much! It’ll be on rotation at our house.

    • Jen says

      That’s what I love to hear, thank you so much!

  6. Gwen says

    Just want to make sure : do we sauté the onions with the other veg or add it not sautéed?

    • Jen says

      Nope! No need to sauté the grated onion – they are small enough and just get added directly to the meat mixture.

  7. Salesha says

    This was sooo delicious! My meatloaf was pretty crumbly but omg it was juicy and went so well with mashed potatoes. We will definitely make this again!

    • Jen says

      Thanks Salesha, I’m so pleased you loved it! To make it less crumbly next time, try compacting it a little more.

  8. Paddy says

    WHAAAAATTT!!!!
    Jen I have for so many years now always trusted your AMAZEING recipe’s and you have never ever disappointed!! I have made countless meatloafs trying to make the ultimate one, well I found it, I and my wife, were beside ourselves with how good this was!!!!! You are the BEST!!!

    • Jen says

      YAY, thank you Paddy! I’m thrilled your search for the best meatloaf stops here. Thank you for always making my day!

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