Old-Fashioned Meatloaf (2024)

This Old-Fashioned Meatloaf recipe is the only meatloaf recipe you will ever need. It’s quick, easy and delicious, making it the ultimate Sunday OR weeknight dinner. It stays super moist, has a delicious tangy glaze, and best of all, leftover meatloaf makes great sandwiches for lunch throughout the week.

If you looking for a classic, hearty meal that brings back memories of family dinners? Look no further than this ground beef meatloaf recipe. It'll hit those home-cooked cravings. With simple ingredients and easy preparation, you can enjoy a delicious and satisfying old fashioned meatloaf, perfect for any night of the week.

This traditional meatloaf recipe couldn’t be simpler to put together and uses very few ingredients that can be easily adapted to your family’s tastes. We’ll walk you through everything you need to know to make it perfect every time.

What goes well with meatloaf?

• Best Potato Sides- Baked Potatoes, Scalloped Potatoes, Cheesy Potato Casserole, Mashed Potatoes, and Roasted Potatoes.
• Vegetable Sides- Broccoli Salad with Bacon, Oven-Roasted Broccoli, Zucchini Crisps, and Brussel Sprouts.
• Rolls and Breads- Rustic Cheddar Bread, Quick Dinner Rolls, Parker House Rolls, and Flaky Biscuits.
• Desserts- No Bake Nutella Cheesecake, Mini Cheesecake, Cookie Bars, and Pineapple Cake

How to Make the Best Meatloaf

• Don’t overmix. Mix by hand, just until combined. Overmixing will make the meatloaf dense. You also don’t want to press your meatloaf into the meatloaf pan too hard or it will need to cook longer, making it drier.
• Check the saturated fat content. There is a fine line between greasy and moist. We found the sweet spot to be 15/85, but you don’t want to go any more fatty than 20/80.
• Use a digital thermometer to check doneness. No matter what times and temperatures we or anyone else tells you, your meatloaf is done once a thermometer inserted into the center reads 160 degrees F. Any more and it will dry out, but any less and it won’t have reached a safe temperature.
• Let it rest. This is a must. Resting for just 8-10 minutes before slicing allows the juices to even out and settle in and prevents your loaf from falling apart when you cut it.

Ingredients in Old-Fashioned Meatloaf

• Ground beef - we like to use 15/85 % fat, but you can also use 10/90 % fat if you prefer ground beef with less saturated fat. Just add an extra egg yolk so your meatloaf isn’t dry.
• Italian bread crumbs - any brand from the grocery store will do. You can also substitute an equal amount of Panko bread or cracker crumbs.
• Eggs - any brand of large whole eggs will do.
• Cream - heavy cream works best.
• Garlic powder - feel free to add a little more or less, depending on your taste.
• Bell pepper - we like to use a combination of yellow and red peppers, but any type will do.
• Onion - we recommend yellow Spanish onions for this recipe.
• Olive oil - avocado oil works great, too.
• Salt & Pepper
• Tomato sauce - use your favorite brand, or feel free to substitute ketchup.
• Barbeque sauce - use your favorite brand.

FAQ

Storing Instructions

Make Ahead

• Make according to instructions (but wait to make the glaze just before you bake it.) Cover the meatloaf with plastic wrap for up to 48 hours before you're ready to cook it. Let it sit at room tempreture for 20 minutes before cooking. Mix and spoon glaze over the top and bake at 350 degrees until the internal temperature reaches 160 degrees.

Freeze

• How to Freeze Baked Meatloaf- Make sure it's cooled completely, remove from the baking pan, wrap it in aluminum foil, and place it in a freezer bag. Use within 3-4 months of freezing.
• How to Freeze Unbaked Meatloaf- Prepare your mix as directed (except for the glaze) and line your baking pan with saran wrap. Gently press the unbaked mixture into the pan as you would normally and place it in the freezer for about an hour. Once frozen, remove from the baking pan and wrap completely in saran wrap and then aluminum foil, and use within 3-4 months.
• How to Bake Meatloaf after Freezing- When you're ready to cook it, remove aluminum foil and plastic wrap and place the frozen loaf into the same baking pan. Thaw in the refrigerator overnight. The next day, mix and spoon glaze over the top and bake at 350 degrees until the internal temperature reaches 160 degrees.

Re Heat

• Microwave- Place on a microwave-safe plate and microwave for one minute, turn over, and heat for 30-60 more seconds or until the meatloaf is heated evenly throughout.
• Oven- Place in an oven-safe baking dish. Cover with aluminum foil. Heat in a preheated 350-degree oven for 20-25 minutes or until heated throughout.

Here are more beef recipes we love too!

• Easy 30 minute Lasagna Soup Recipe
• Mississippi Pot Roast Recipe
• Easy Taco Soup Recipe
• Baked Penne Pasta with Italian Meatballs
• Crockpot Rump Roast
• More Beef Recipes
• More Main Dishes

If you’ve tried this recipe, please rate it and leave a comment on this post. I love hearing feedback from you helps me and other readers too! If you love Pinterest, feel free to leave a comment and photo there too. Also, if you like to share, use the hashtag #thecarefreekitchen on Instagram and tag me @thecarefreekitchen so I can find you and give your post some love. You can also find me on Facebook at The Carefree Kitchen. Thank you!!

This Old-Fashioned Meatloaf is quick, easy, delicious, and the only meatloaf recipe you will ever need. It makes the ultimate Sunday OR weeknight dinner. It stays super moist, has a delicious tangy meatloaf glaze, and, best of all, leftover meatloaf makes great sandwiches for lunch throughout the week. Your family is going to love this homemade meatloaf recipe.

« Coconut Cream Pie

Butterscotch Coconut Pie »

Reader Interactions