You can make the best meatloaf with just a few simple, everyday ingredients

You mix ground beef with onions, herbs, and savory flavors, and then you put the best glaze on top that isn’t just ketchup. Serve it with creamy mashed potatoes and roasted vegetables for a warm, comforting meal that everyone will enjoy.

Picture by Gayle McLeod

Why This Meatloaf Is Unique

This classic meatloaf always hits the spot when I want something meaty and comforting that isn’t meatballs, chili, or Shepherd’s pie. It’s moist, filling, and hearty, just like my mom used to make. This is why I always go back to this recipe:

• It has the best texture: it’s juicy and tender, but also strong enough to keep its shape. A lot of meatloaf recipes make the meat too dense and packed together, but not this one.
• Thanks to herbs and Worcestershire sauce, it tastes better than you might think. Worcestershire sauce not only makes the meat taste better, but it also adds a layered umami flavor that ketchup doesn’t have on its own. That’s why it’s also put in the glaze!
• It’s naturally free of gluten: Some people put breadcrumbs in their meatloaf, but I like quick-cooking oats better. They have a similar texture, will keep the meatloaf moist, are a pantry staple, and don’t have any gluten in them. Everyone wins!
• This is a cheap way to make dinner: People started making meatloaf to “stretch” a package of ground beef. You could feed more people if you mixed it with herbs and vegetables. And the good news is that you can make unique meals out of leftovers all week long (see below for some ideas).

Simple Ingredients for Meatloaf

I use 85% ground beef in this recipe to make it juicy and moist, but you can use any kind of beef you like. For the best texture, I also like to get freshly ground meat from the butcher. Ground beef that comes in a package is usually more compacted, which can make you mix the meat too much (and you don’t want to do that).

Quick-Cooking Oats: You can use breadcrumbs, but quick-cooking oats are a great gluten-free choice. You can also use rolled oats, but they will have a more noticeable texture. Don’t try steel cut oats because they don’t cook right and will be too hard to chew. And don’t forget that you can make oatmeal in the morning with any oats you have left over!

Other things you need to fill are onion, garlic, eggs, milk (dairy or dairy-free), ketchup, Worcestershire sauce, fresh parsley, Italian seasoning, salt, and black pepper. These things give the recipe a lot of flavor and kick.

This glaze is very tasty and only needs ketchup, Worcestershire sauce, and granulated sugar. It has a little bit of both sweet and salty flavors. Brown sugar is also a common choice, but I’m using coconut sugar.

Below is the recipe with measurements that you can print out.

Before we begin, let’s talk about the tools we need to cook. You will need either a baking sheet with a rim or a 9×5-inch loaf pan. Even though a traditional meatloaf is usually made in a loaf pan, I like to make mine in a casserole dish without a pan. That means the glaze has more room to spread out! And that means that every bite will taste better.

• 2 lbs 85% ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 large eggs
• 1/2 cup milk (dairy or dairy-free)
• 1/4 cup ketchup (for the mix)
• 1 tablespoon Worcestershire sauce (for the mix)
• 1 cup quick-cooking oats
• 1/4 cup fresh parsley, chopped
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Glaze for Meatloaf

• 1/2 cup ketchup
• 1 tablespoon Worcestershire sauce
• 2 tablespoons granulated sugar

Preparation Instructions

1. Set the oven to 350°F (175°C).
2. In a big bowl, put the ground beef, onion, garlic, eggs, ketchup, Worcestershire sauce, oats, milk, parsley, Italian seasoning, salt, and pepper. Mix the ingredients together with your hands until they are well combined, but don’t overmix! If you do, the loaf will be very dense.
3. Form the mixture into a loaf that is about 9 by 5 inches wide if you are using a casserole pan or a baking sheet with a rim. You could also put the mixture in a loaf pan.
4. In a small bowl, mix the ketchup, Worcestershire sauce, and sugar together. Put it all over the top and sides of the meatloaf.
5. Put the meatloaf in the oven and cook it for 50 to 60 minutes, or until the inside reaches 160°F (70°C).
6. Take the meatloaf out of the oven and let it cool for 10 minutes. After that, cut it up and serve it with mashed potatoes and your favorite vegetables, like broccoli or broccolini. Note: If you don’t let the meatloaf sit long enough after it bakes, it might fall apart when you try to cut it.

Questions That Come Up Often

Can I cut the recipe in half if I have one pound of ground beef?

If you use one pound of ground beef, just cut the other ingredients in half and it should work just fine. But I suggest checking the inside temperature much sooner to make sure it’s done.

Is it okay to use other kinds of ground meat?

Of course you can! Another tasty choice is ground pork, especially if you mix half pork and half beef. If you use ground turkey, just know that it will taste lighter but still be good.

Why is it taking longer for my meatloaf to cook?

Every oven heats up in its own way, so the next time you make this, try turning up the heat. And don’t forget to use an instant-read thermometer to make sure you don’t overcook it.

How to Use Up Leftover Meatloaf

I also love creamed corn, coleslaw, and sautéed spinach, as well as mashed sweet potatoes and mashed cauliflower (for a lighter option).

• Wrap or sandwich a meatloaf: A slice of meatloaf is the best “patty” for a sandwich, whether you use bread or lettuce leaves.
• Add crumbled meatloaf to a stir fry: It’s so easy to add crumbled meatloaf to a stir fry with vegetables. You can use your hands or a spatula to break it up and add it to any stir-fry.
• To make a quick and easy bolognese sauce, break up the meatloaf into smaller pieces, like in my zucchini noodle bolognese.

To store in the fridge: Any leftovers will stay good for 3 to 4 days.

How to freeze: Let the meatloaf cool completely before wrapping individual slices with plastic wrap or foil and storing it in a freezer-safe bag. They’ll stay good for up to 3 months in the freezer.

Make-ahead tip: You could also prep the meatloaf raw, wrap it with plastic wrap, and store it in the fridge the night before. Then bake it fresh the next day.

Thanks to my mom, this meatloaf recipe comes from the heart of my childhood. I hope you love it! Don’t forget to leave a comment below about how it turned out if you make it. Your review will be helpful to other people in the community!

Nutrition

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