The Meatloaf Recipe to Turn You Into a Meatloaf Lover - Foodess (2024)

Looking for the best meatloaf recipe out there? I’ve got you.

Proper browning. For best browning, I form the meatloaf freehand on a parchment-lined baking sheet. This maximizes the surface area for browning and caramelization of the outer layer, preventing the soggy grey mass that you might have experienced if using an actual loaf pan.
Proper seasoning. Worcestershire sauce, garlic, parsley, and lots of fresh black pepper are our star flavour builders, plus adequate salt. If you’re unsure about the amount of salt, take a small spoonful of the raw mixture and cook it in a frying pan or microwave so that you can taste it and adjust if needed. (See my article on how to “season to taste” in raw meat dishes.)

You could alternatively try my tasty 3-Ingredient Meatloaf Glaze.

Soak the breadcrumbs in milk to lock in moisture. The crumbs can hold a lot of moisture that meat simply can’t.Let me back up and tell you that I have this amazing meatball recipe.It’s a long-standing favourite in my house. The secret to those meatballs’ incredible tenderness is mixing bread soaked in milk into the meat mixture. I employ the same trick here, with fresh breadcrumbs in lieu of soft bread.
Cook to 160ºF. Overcooking the meatloaf is a culprit in having it dry out. Ground meat should always reach 165ºF for food safety, but it will continue cooking beyond this as it rests (this is called carryover cooking). Here’s my food scientist’s guide to key meatloaf temperatures for cooking and for doneness.
1. And on that note, resting the meatloaf is also very important to let the juices reabsorb into the meat to make sure the meatloaf stays moist. If you cut into it immediately, the juices will all run out.

• Stir together breadcrumbs and milk. let stand to absorb.
• Cook onion and garlic. Cool for a few minutes, then scrape into breadcrumb mixture.
• Stir some ketchup into the breadcrumb mixture, along with Worcestershire sauce, parsley, remaining salt, and the pepper.
• When mixture is cool, stir in the eggs then the ground meat. Use your hands to gently but thoroughly work the mixture together.
• Scrape the meat mixture onto a prepared baking sheet and use your hands to shape it into a loaf shape.
• Dollop on the remaining ketchup, using a spoon to spread it out evenly.
• Bake in until center reads 160ºF.
• Allow meatloaf to rest on pan for 10 minutes before slicing.

1. Choose the right recipe. Often if meatloaf falls apart, it is because there is too much liquid or add-ins (veggies, etc.) in the recipe and not enough binder (eggs act like glue). It’s a tricky balance, because you want a soft, tender loaf, not a tough dry one. A soft tender loaf, however, is more delicate. Try the recipe below, I find it strikes a perfect balance.
2. Rest the meatloaf for at least ten minutes after it comes out of the oven, to allow the juices to redistribute and the loaf to firm up slightly. That small amount of patience will reward you with beautiful, tidy slices.
3. Use breadcrumbs. They call simply hold more juices in that the meat can, including the egg binder. This makes the meatloaf beautifully tender whilesturdy enough to form and slice.

Potatoes: mashed potatoes, baked potatoes or even these easy au gratin potatoes are all delicious options.
A green vegetable: steamed green beans or snap peas, candied brussels sprouts, simple green peas, or a crisp green salad.
Warm fresh bread or cornbread, like my moist cornbread casserole, is a special treat with homemade meatloaf.

Don’t miss my collection of 31+ of the most delicious meatloaf side dishes or 35+ best healthy meatloaf sides.

Last Updated on February 22, 2024 by Jennifer Pallian BSc, RD