Classic Meatloaf Recipe (2024)

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by Michelle
January 3, 2024

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4.56 (27 ratings)

After trying dozens of others, I am convinced this is the best meatloaf recipe you’ll ever find. It’s loaded with flavor, simple to prepare, and topped with a homemade glaze that totally makes it. Serve meatloaf alongsidecreamy mashed potatoes,roasted red potatoes, or evenmac and cheese, and veggies for an instant hit every time.

My grandma was the queen of Sunday dinners and pasta, but one of my favorite non-Italian meals she made was classic meatloaf with mashed potatoes. It’s such comfort food and reminds me of walking into her house on chilly fall and winter evenings when it was already dark at dinnertime.

Not long after my husband and I began dating, I found out that meatloaf was one of his favorite meals. It took me a while, but I finally found a meatloaf recipe that we both love – and one that’s incredibly easy to make.

After trying dozens of others, I can confidently say this is the best meatloaf recipe I’ve ever made.

What Makes This the Best

You’ll love this classic meatloaf recipe because it’s:

Moist and tender
Simple to make
Tried and true; I tested dozens of recipes and this was the winner by far
Tastes homemade, just like Grandma’s recipe
Topped with a 3-ingredient sweet/tangy glaze
Delicious for Sunday dinners or busy weeknights

The Best Meat for Meatloaf

One of the biggest meatloaf-making mistakes is to only use ground beef. The result – a meatloaf that tastes like a flavored, loaf-shaped hamburger. Meatloaf should have a tender (non-crumbly) texture and incredible depth of flavor. To achieve this, use ground pork and ground veal in addition to ground beef.

This combination of meats is often called a meatloaf mix and is commonly found in most grocery store meat cases. If you don’t see it, you can always ask the butcher to create it for you.

Note: If using meatloaf mix in this recipe, substitute 2 pounds of meatloaf mix for the trio of meats listed in the recipe below. I also use and recommend meatloaf mix for my meat sauce and meatballs – it works incredibly well in those recipes, too.

Ingredients Overview

While a simple recipe at its core, the combination of ingredients here take ordinary meatloaf to I-want-seconds meatloaf. Let’s talk through some of the key ingredients and potential substitutions:

Meat– For the most tender and flavorful meatloaf, we use a combination of ground beef (preferably with 80% fat content, sometimes referred to as “ground chuck”), ground pork, and ground veal. Some stores will package this together as “meatloaf mix”; if your store does, then simply purchase 2 pounds of meatloaf mix.
Other Meat Options– You can use lean ground beef if preferred, or ground turkey, for the ground chuck, but the resulting texture may not be as tender.
Milk– You can use any type of milk you have on hand (even almond milk or soy milk), or you can substitute ½ cup of plain yogurt.
Saltine Crackers– Crushed crackers are used as the binding agent for the meatloaf, but you can substitute 1⅓ cups panko breadcrumbs or ⅔ cup quick oats.
3-Ingredient Glaze: The combination of ketchup, brown sugar, and vinegar sets this meatloaf recipe apart from other ketchup-only topped meatloaves.

Quick Step-by-Step Instructions

This is such an easy meatloaf recipe with only 15 minutes of prep time. Here’s an overview of the process (full recipe and instructions below):

Make the Glaze– Whisk the ingredients together in a small bowl and then divide in half.
Sauté Onion and Garlic –A quick saute in oil to get the onion and garlic nice and soft, then set aside to cool.
Combine All of the Ingredients –Take care not to overmix – this keeps the meatloaf moist and tender; overmixing can result in tough, dry meatloaf.
Shape the Meatloaf –You have a couple of choices here. I prefer to free form the loaf on arimmed baking sheetthat has been lined with aluminum foil (easy cleanup!) or you can use a9×5-inch loaf panand press the meat mixture into the pan, then gently turn it out onto a baking sheet. If you wish to bake it completely in a pan, I recommend aloaf pan with a perforated bottom.
Brush with Half of the Glaze –This coats the meatloaf and lets that flavor soak in while baking!
Bake and Glaze –When there is about 15 minutes left of cooking time, brush on the remaining glaze (using a new or cleaned brush), then finish cooking! The meatloaf should register at least 160 degrees F on aninstant-read meat thermometer.

Recipe Notes and Success Tips

Don’t Overmix: When combining the meatloaf ingredients, avoid overmixing to keep the meatloaf moist and tender.
Baking Sheet or Loaf Pan: Use either type of pan for this meatloaf recipe. Free form the loaf on an aluminum-foil lined rimmed baking sheet (easy cleanup!) or use a loaf pan with a perforated bottom).
Don’t Overbake: Meatloaf is cooked through when the internal temperature reaches 160 degrees F.
Cool Before Serving: Let the meatloaf cool for about 20 minutes before slicing and serving. This rest time prevents the meatloaf from falling apart when sliced.
Gluten-Free Option: Use the same amount of gluten-free saltine crackers or ⅔ cup certified gluten-free quick oats in the recipe. Ensure all other ingredients are gluten-free, too.
Cheesy Option: Add 6 ounces (or about 1½ cups) of shredded cheese (such as cheddar, Swiss, Colby, Monterey jack, or havarti) to the mixture.
Saucy Meatloaf: For a really saucy meatloaf, make a double batch of glaze and use some for serving.
Make-Ahead:You can make the meatloaf mixture, press it into a loaf pan, cover, and refrigerate for up to one day, then turn it out onto a prepared baking sheet and bake as directed.
Storage:Leftovers should be stored in an airtight container in the refrigerator for up to 4 days.

How to Freeze Meatloaf

Meatloaf freezes wonderfully, both before and after baking. It was one of my favoritefreezer mealsto have stashed away after my babies were born, and I love keeping a couple of slices in the freezer for quick weeknight dinners.

Here’s how to freeze meatloaf:

Freeze Before Baking– Mix together the ingredients, shape the meatloaf, then wrap in plastic wrap, place in a ziploc freezer bag, and freeze for up to 4 months. Thaw overnight in the refrigerator, then bake as directed. I recommend freezing it without the glaze and making it/brushing it on right before baking.
Freeze After Baking– After the meatloaf has baked and cooled, wrap it in plastic wrap, wrap it in a layer of aluminum foil, place in a ziploc freezer bag, and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat slices in the microwave or the whole meatloaf in a 350-degree oven, covered with foil, for about 45 minutes, or until heated through.I do not recommend reheating directly from frozen, as it takes A LONG TIME and the outside can get dry while the inside remains frozen. For individual servings, slice the baked and cooled meatloaf and follow the same steps for wrapping and freezing; reheating individual slices is easy in the microwave.

I think it has the best texture when it is frozen raw, thawed, and baked. Since it’s only baked once, it maintains the best flavor and texture.

What to Serve with Meatloaf

Without exception, I serve meatloaf with myfavorite mashed potatoes; you can’t have meatloaf without the mashed potatoes as far as I’m concerned, but if you want something different, here are other ideas:

Roasted Red Potatoes
Hashbrown Casserole
Green Bean Casserole
Green Beans Almondine
Cheesy Creamed Corn Casserole

More Comfort Food Favorites:

Hearty Beef Stew
Eggplant Parmesan
Homemade Chicken and Dumplings
Classic Beef Chili Recipe
Spaghetti and Meatballs

If you make this meatloaf recipe and love it, please stop back and give it a 5-star rating – it helps others find the recipe!❤️️

Meatloaf Recipe

Yield: 6 to 8 servings

Prep Time: 15 minutes mins

Cook Time: 1 hour hr

cooling time: 20 minutes mins

Total Time: 1 hour hr 35 minutes mins

This classic meatloaf recipe is the absolute best you’ll find. It’s loaded with flavor, very easy to prepare, and the sauce is delicious.

4.56 (27 ratings)

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Ingredients

For the Glaze:

½ cup (120 g) 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 (0.5 teaspoon) ground black pepper
½ teaspoon (0.5 teaspoon) dried thyme
⅛ teaspoon (0.13 teaspoon) cayenne pepper
½ cup (122 ml) whole milk
1 pound (453.59 g) ground beef
½ pound (226.8 g) ground pork
½ pound (226.8 g) ground veal
16 saltine crackers, crushed
⅓ cup (20 g) minced fresh parsley

Instructions

Make the Glaze: In a small saucepan, whisk together the ketchup, brown sugar and vinegar; set aside.
Make the Meatloaf: 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 meatloaf until it is cooked through (it should register 160 degrees F on an instant-read thermometer), about 1 hour, brushing with the remaining glaze when there is 15 minutes left. Cool at least 20 minutes, then slice the meatloaf and serve.

Notes

Meat: You can replace the meat in this recipe with 2 pounds of “meatloaf mix”, which is available at a lot of grocery stores in the meat case.
Milk: The whole milk can be replaced by ½ cup plain yogurt.
Saltines: The crushed saltines can be replaced by ⅔ cup quick oats or 1⅓ cups fresh bread crumbs.
Storage: Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days.
Freeze Before Baking –Mix together the ingredients, shape the meatloaf, then wrap in plastic wrap, place in a ziploc freezer bag, and freeze for up to 4 months. Thaw overnight in the refrigerator, then bake as directed. I recommend freezing it without the glaze and making it/brushing it on right before baking.
Freeze After Baking – After the meatloaf has baked and cooled, wrap it in plastic wrap, wrap it in a layer of aluminum foil, place in a ziploc freezer bag, and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in a 350-degree oven, covered with foil, for about 45 minutes, or until heated through. I do not recommend reheating directly from frozen, as it takes A LONG TIME and the outside can get dry while the inside remains frozen. For individual servings, slice the baked and cooled meatloaf and follow these same steps.

Nutritional values are based on one serving

Calories: 302kcal, Carbohydrates: 17g, Protein: 25g, Fat: 13g, Saturated Fat: 5g, Cholesterol: 121mg, Sodium: 619mg, Potassium: 512mg, Sugar: 10g, Vitamin A: 385IU, Vitamin C: 5.6mg, Calcium: 55mg, Iron: 2.8mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle

Course: Main Course

Cuisine: American

Photography byAri Laing.

This recipe was originally published in October 2014.

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104 Comments on “Classic Meatloaf Recipe”

Betsy — January 16, 2024 @ 4:23 pm Reply
Oh my, so good! I wasn’t sure I liked meatloaf, but I wanted to. I thought I’d try your recipe. I’m so glad I did! I love it! My husband said “it’s a keeper.” That’s high praise in our house. Thank you
Dallas Schmidt — January 16, 2024 @ 2:12 pm Reply
It’s a snowy day in Kansas and this meatloaf sounds perfect however I dont have Dijon mustard, only mustard powder and regular mustart. Would either of them work?
- Michelle — January 16, 2024 @ 9:26 pm Reply
  I think you can omit it without an issue!
Ali Wright — January 14, 2024 @ 2:59 pm Reply
As far as meatloaves go, this is probably the best one I’ve had that I can remember. Very “busy” in the middle because of the onions and saltines, parsley etc., but that’s actually what makes this work. A depth of flavor and moistness you don’t always get from meatloaf. That’s why restaurants often try to smother it with gravy. However, this recipe holds its own with just the glaze. I’d definitely recommend, especially for a comfort food kinda a day or a tasty meal prep option.
Pam — January 5, 2024 @ 6:34 pm Reply
I tried your meatloaf tonight. The best meatloaf ever!! Thanks so much!
- Michelle — January 5, 2024 @ 9:07 pm Reply
  That makes me so happy! So thrilled you enjoyed it!
Karen Broedel — January 4, 2024 @ 7:13 am Reply
I would like to freeze half of the loaf unbaked for a future meal and bake half now.
Imagine I would need to reduce cooking time, any suggestions.
- Michelle — January 5, 2024 @ 9:09 pm Reply
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  Hi Karen, I would probably check at around 30 minutes and go from there. Enjoy!
Cathy — April 5, 2023 @ 2:48 pm Reply
I have been making pitiful meatloaf all my life. Thanks to you my husband is a happy man!!! Thank Cathy
Janice — September 25, 2022 @ 7:53 pm Reply
The best meatloaf recipe ever. Very moist and flavourful. Thanks!
Carol — June 28, 2022 @ 10:40 am Reply
thanks for sharing your reciepe with us
Louise — February 21, 2022 @ 6:55 pm Reply
Your recipe is very similar to how I make my meatloaf. I make homemade bread crumbs from leftover bread and rolls and keep them in the freezer.
Amy — January 16, 2022 @ 5:52 pm Reply
I have a big family … eight kids. This was a huge hit! Everyone says this is the best meatloaf they’ve ever had!
I tripled it so I could freeze one but I never got a chance. The next day everyone was fighting over it:).
Callen — December 15, 2021 @ 7:49 am Reply
Our grocer carries ground beef with various lean to fat ratios ranging from 73/27 to 95/5. What do you recommend for this meatloaf recipe? Thank you.
- Michelle — January 5, 2024 @ 12:11 pm Reply
  Hi Callen, I recommend 80%… enjoy!
Lizzie — December 2, 2021 @ 6:58 pm Reply
If you had to substitute the milk with a non-dairy option, thoughts on using an almond or an oat milk?
- Michelle — January 5, 2024 @ 12:12 pm Reply
  I think either one would work!
Robert — November 7, 2021 @ 10:32 am Reply
My Mom’s recipe (from the 50s) was very similar but added 1/2 teaspoon of nutmeg to the sauce. Unexpected, I know, but delicious. It works well.
- Callen — December 15, 2021 @ 12:17 pm Reply
  I tried that. Your mom was right. Delicious!
Kelly Kostera — November 4, 2021 @ 12:41 am Reply
Great recipe! I’ve also used Onion soup mix. But my mother has added RAISINS as long as I can remember. Please try it !! You’ll be trying to add them to burgers and meatballs…I swear.
Beth — November 2, 2021 @ 1:17 pm Reply
I’ll have to use this recipe the next time we make meatloaf. Our new favorite thing to do it to make it in the smoker! SO amazing!!
Teresa Webber — November 2, 2021 @ 12:35 pm Reply
This exact recipe is in an old Betty Crocker recipe book my grandmother gave me many moons ago except l think it called for all ground beef. It’s outstanding but I’m going to try it w/ the mix of beef, pork & veal. I’ll bet it’ll be even better.
Randy — November 2, 2021 @ 7:25 am Reply
Could you use Ritz crackers instead of saltines?
- Michelle — January 5, 2024 @ 12:13 pm Reply
  Yes, I think that should still work. They are more buttery than saltines, so they may break down and get absorbed more, but should still be okay.
Cindy Ferguson — November 2, 2021 @ 7:19 am Reply
I’ve always made one very similar to this but with white vinegar instead of cider (and a little bit of dry mustard). I love a sweet and sour sauce on meatloaf and love sandwiches with it the leftover meatloaf the next day! Looking forward to trying your recipe
Jeanette Liskay — February 1, 2021 @ 4:58 pm Reply
Can you substitute all veal for the other meats?
- Michelle — February 11, 2021 @ 8:39 pm Reply
  Hi Jeanette, You can, but it will be leaner and maybe a bit drier than the original recipe. Let me know how it goes!
Melissa Brooks — October 4, 2020 @ 10:01 am Reply
I made this meatloaf last night as my first of the Fall season’s comfort dishes. It was delicious! Thank you for sharing this one. I will double the topping recipe next time- my family l0ves sauces. Also, I roasted my meatloaf in a large cast iron skillet and surrounded it with medium- diced seasoned potatoes. This is my new meatloaf recipe!
Abby — May 21, 2020 @ 1:10 pm Reply
This recipe is fantastic! I made it as written and it was delicious. I got requests to make this dish regularly. My family was skeptical about the sauce since it doesn’t smell great, but they really enjoyed it. The second time I substituted the saltines with store bought bread crumbs. Definitely not as good but I still got lots of compliments. Next time I will stick with the saltines and continue to make this as written! Thank you for a great recipe.
Sarah Littlefield — April 22, 2020 @ 4:06 pm Reply
I’ve never liked meatloaf but you made me a believer! Really well balanced recipe, full of flavor and great for leftovers.
cakebakeonline — October 12, 2019 @ 6:41 am Reply
thanks for sharing your reciepe with us
Layne — March 9, 2019 @ 9:53 am Reply
Mmm, we love meatloaf – I can’t wait to try this delicious recipe!
- Arlene — September 6, 2019 @ 6:07 pm Reply
  Have made this several times and everyone loves it. I often use a good bar-b-que sauce in place of the sauce in the recipe.
Sarah — March 5, 2019 @ 11:28 am Reply
Hello! I love this recipe and wondering if I can substitute panko crumbs for the saltines and if so, what would be the amount to use? I don’t want to use too many and the meatloaf dry out.
- Michelle — January 5, 2024 @ 12:14 pm Reply
  Hi Sarah, Yes you can, I would use 1⅓ cups panko.
Carrian — February 12, 2019 @ 2:29 pm Reply
Such a comfort meal for me! Looks delicious!
Christy Denney — November 19, 2018 @ 10:57 pm Reply
I love this recipe. It’s the perfect meatloaf!
Jamie — November 2, 2018 @ 5:39 pm Reply
Classic comfort food is a must for cooler weather. I am loving this simple meatloaf for any night of the week.
Mary Greenley — September 17, 2018 @ 1:18 pm Reply
I tried your meatloaf recipe this weekend, the meatloaf part was delish but question the use of 4 tsp of cider vinegar in the glaze, it made the glaze very sour and I would not use it again. I make a glaze using ketchup, brown sugar and dried mustard powder which is very good. Thanks.
akashocd — September 14, 2018 @ 7:50 am Reply
See Also
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Wow, this is really looking so super delicious, thank you for sharing your blog
ELLIE — September 12, 2018 @ 11:10 am Reply
Can I make this a day ahead and leave it for my husband to cook on a night I’m not home?? Will the ingredients hold up uncooked, but mixed together overnight??
- Michelle — September 14, 2018 @ 9:39 pm Reply
  Hi Ellie, I think that would work just fine.
J — September 11, 2018 @ 12:31 pm Reply
Hi Michelle! I’m not fond of mustard, so should I use 1 tsp or 2 tsp of dry mustard?
Wow! Your kids are growing up so fast! Joseph looks so grown up in his school picture. Lol. As always I love the pictures of the goldens too. Have a great week!
- Michelle — September 14, 2018 @ 9:39 pm Reply
  My husband actually HATES mustard and doesn’t taste it at all in this meatloaf, so I think it would be okay!
Sally — September 11, 2018 @ 11:11 am Reply
I love meatloaf and mashed potatoes but the best thing is meatloaf sandwiches the next day.
I lived most of my life in a small city (pop 23,000). Meatloaf mix was available in every grocery. I moved to a large city (greater metropolitan population over a million). Meatloaf mix is impossible to find! I’ve had butchers look totally confused when I asked for it. I use half ground beef and half ground pork..
I’ve used oats, cracker crumbs or bread crumbs for the starch. Now I tend to use two slices of good quality sandwich bread (such as Arnold Country Classics White Bread or Pepperidge Farm Farmhouse Hearty White Bread), crusts removed, soaked in a little milk, then wrung out and added to the meat mixture. I think it gives the best texture.
I laughed when I read your comment that meatloaf made with all ground beef will taste like a big hamburger. I think that hamburgers made with too much added stuff tastes like meatloaf on a bun.
Marja — September 11, 2018 @ 8:07 am Reply
Hi,
I want to ask you if i can use a regular loaf tin. In my country there are none perforated bottem loaf tins! And i love the shape of a loaf tin. I’ve all different sizes as wel in regular materials as silicone ones. I like to use one of these, but they’re not perforated. What can i do besides usung a baking try wich i don’t want! Thanks in advance for looking into my question. I hope to hear from you.
About your recipe….it sounds scrumptious, i’d like a piece of it right now, mayby even more than only one piece! I’ve heard it be4…about the 3 different types of meat for meatloaf or meatballs and i’m starting to believe they were right all along! But this is new and not seen be4 in my country, just as a perforated loaf tin, but that’s gonna change. I’ll tell all my friends about it and hope they tell their friends and so on. In case you wonder where i’m from….i’m from the Netherlands, Europe.
Well…i Thank you for the recipe and hope you’ve an answer to my question.
Have a great day and till next time,
Marja
- Michelle — September 14, 2018 @ 9:38 pm Reply
  Hi Marja, If you use a pan without a perforated bottom, the fat will collect at the bottom and it will become soggy. I know many people who do it, but the texture and flavor won’t be quite as good.
Sue — June 2, 2018 @ 8:05 pm Reply
Can you please email me your favorite meatloaf recipe. It was delicious but I couldn’t figure out how to email to myself. Many thanks. Sue Buckley
Janet — February 28, 2018 @ 8:34 am Reply
I’d like to try this meatloaf – looks so good! Wanted to use fresh bread crumbs instead of the saltines – about how many pieces of bread would this be? And you just tear up the bread? Also, can I make this without the glaze? Thank you!
- Michelle — March 3, 2018 @ 9:04 pm Reply
  Hi Janet, I’ve never done fresh bread crumbs for this so I’m not sure how many pieces it would need to be. And yes you could make it without the glaze but it’s sooooooo much better with it!
- Melissa — February 1, 2019 @ 2:31 pm Reply
  I use 2 pieces of bread. Soak the pieces in the milk and egg mixture.. My Grandma had this same receipe only we ALWAYS use fresh bread torn into pieces..
Lisa T — December 4, 2016 @ 7:20 pm Reply
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!
Maureen — May 30, 2016 @ 5:28 pm Reply
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.
Sharon — March 22, 2016 @ 12:09 am Reply
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!!
Sharon — March 22, 2016 @ 12:03 am Reply
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!!
Maueen — February 24, 2016 @ 6:39 pm Reply
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.
Jennifer — October 13, 2015 @ 10:45 am Reply
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!!
- Barbara Mason — October 20, 2015 @ 9:21 am Reply
  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.
- Michelle — October 20, 2015 @ 11:15 am Reply
  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.
Jessica Flory — June 12, 2015 @ 4:15 pm Reply
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!
Gary Mots — May 3, 2015 @ 1:13 pm Reply
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.
Betti@Stuttgart — February 24, 2015 @ 5:14 pm Reply
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!
Lindsay C — January 23, 2015 @ 8:08 pm Reply
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!
Megs — November 17, 2014 @ 7:16 pm Reply
Oops! How rude of me. I forgot to say thankyou… so thankyou!
Megs — November 17, 2014 @ 6:52 pm Reply
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!
- Michelle — November 17, 2014 @ 8:06 pm Reply
  Hi Megs, Yes, individual squares. Enjoy! :)
Jennifer — November 4, 2014 @ 5:38 pm Reply
I only have hamburger meat,will it come out dry because of this?
- Michelle — November 4, 2014 @ 9:54 pm Reply
  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 ;-)
Sharon — November 2, 2014 @ 9:08 pm Reply
The is definitely a keeper for me. Delish!!
Rhonda — October 30, 2014 @ 1:21 pm Reply
Can this be frozen?
- Michelle — October 31, 2014 @ 12:40 pm Reply
  Hi Rhonda, I have never frozen meatloaf, but I think it would be just fine to do so.
Megan R — October 24, 2014 @ 10:48 pm Reply
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!
Laura Dembowski — October 22, 2014 @ 3:44 pm Reply
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.
Maggie Vogelweid — October 22, 2014 @ 1:07 pm Reply
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!
Donna Selden — October 21, 2014 @ 7:43 pm Reply
I just tried this recipe, PERFECT. I have been trying meat loaf recipes for years looking for the perfect one. Just found it!!!
Cheryl Newton — October 19, 2014 @ 10:19 pm Reply
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!
- Michelle — October 20, 2014 @ 10:40 am Reply
  Hi Cheryl, It should be ½ teaspoon. So sorry about that, I have corrected it above.
luchetti — October 18, 2014 @ 10:11 am Reply
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.
Debbie G — October 17, 2014 @ 6:33 am Reply
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:)!
Debra K — October 16, 2014 @ 5:34 pm Reply
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.
Ream — October 16, 2014 @ 12:28 am Reply
I tried your meatloaf today and it was delicious!!!!
Hailey — October 14, 2014 @ 10:33 am Reply
Meatloaf is a favorite in our house. I think it’s the perfect comfort food for this time of year. Your version looks delicious!
E — October 14, 2014 @ 8:41 am Reply
WHY WAS NOT MY POST PUBLISHED
- Michelle — October 14, 2014 @ 10:09 am Reply
  Not sure what you’re referring to?
JanetFCTC — October 13, 2014 @ 9:31 pm Reply
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!
Pam — October 13, 2014 @ 9:27 pm Reply
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.
Shannon — October 13, 2014 @ 8:43 pm Reply
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!
Martha in KS — October 13, 2014 @ 8:28 pm Reply
Thanks for the inspiration. I made meatloaf for dinner – instead of vinegar, I use honey dijon mustard in the topping.
Melissa — October 13, 2014 @ 6:56 pm Reply
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.
- Michelle — October 13, 2014 @ 7:36 pm Reply
  We used to do this with my grandma’s meatloaf, too! We’d put American cheese and ketchup on it ;-)
Kathleen Fries — October 13, 2014 @ 1:20 pm Reply
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.
- Cynthia — October 30, 2014 @ 8:46 am Reply
  Are the scalloped potatoes hard to make? They sound delicious!
Karly — October 13, 2014 @ 11:14 am Reply
I’m such a sucker for a good meatloaf recipe! Must try this!
Emily — October 13, 2014 @ 10:47 am Reply
I love this recipe! Simple yet looks sooo good! Thanks!
Michael R. — October 13, 2014 @ 10:06 am Reply
I usually use a few dashes of Frank’s Red Hot for the glaze but will try the cider vinegar instead tonight.
Pj McIlvaine — October 13, 2014 @ 9:21 am Reply
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.
Rhiannon Hipshire — October 13, 2014 @ 9:12 am Reply
Hi! I was wondering if you could leave out the veal? Is there a substitute? Thanks!! LOVE your site!!
- Michelle — October 13, 2014 @ 7:37 pm Reply
  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.
  - Rhiannon — October 13, 2014 @ 8:07 pm
    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.
Gwyn — October 13, 2014 @ 9:05 am Reply
This really looks yummy! I always add a blob of horseradish!!! Gives it a good kick!
Kelly P. — October 13, 2014 @ 8:53 am Reply
Yum. I love meatloaf, and yours looks & sounds wonderful. Last year I created a turkey meatloaf recipe that my family loves.
Nancy Long — October 13, 2014 @ 8:22 am Reply
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.
Reshana — October 13, 2014 @ 7:10 am Reply
Love the pics! its so inviting!
Michele Welch — October 13, 2014 @ 6:40 am Reply
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!