This is the best meatloaf recipe you will ever make! I’ve been making this meatloaf for my family for over a decade and it’s always a huge hit. Meatloaf is classic comfort food and this recipe is a no-fail, never fall apart, juicy and delicious dinner. The best meatloaf recipe ever.
Best Meatloaf Recipe
I’ve always liked meatloaf, whether it be with a delicious glaze or with mashed potatoes and brown gravy. I’ve ditched the meatloaf seasoning packet and progressed past the egg, onion, bread crumb classic, and graduated to this amazing meatloaf supper. I originally found it in my Cook’s Illustrated newsletter.
This meatloaf is always a huge hit. Fabulous flavor, smells awesome while cooking, and everyone loves it. A definite keeper with a permanent home on my master list of ground beef dinner ideas!
Ingredients for the Best Meatloaf
The list of ingredients with their measurements are listed at the end in the printable recipe card. Below are my notes and substitution suggestions.
- Monterey Jack cheese, grated on small holes of a box grater, but Mozzarella will work just as well.
- Butter, margarine will work too.
- Vidalia onion is my favorite, but yellow onion works as well.
- Celery and fresh garlic are minced up and cooked with the onion.
- If you don’t have fresh thyme leaves you can substitute 3/4 teaspoon of dried thyme instead.
- Regular paprika is fine, but smoked paprika would add a fun flavor element!
- I always have those little cans of tomato juice, but if you don’t you can literally squeeze some juice from a fresh tomato or buy the can and freeze the leftovers. Another option is to make a Bloody Mary!
- I prefer unsalted low-sodium chicken broth, but you could use vegetable broth or beef broth instead.
- For binders, you will need large eggs and some unflavored gelatin powder.
- Added flavor comes from the soy sauce and Dijon mustard. I wouldn’t substitute the mustard, but you could use Worcestershire sauce in place of the soy sauce. They have a different flavor profile, but for this recipe, it will totally work.
- Instead of bread crumbs, I use crushed saltine crackers. Could you use bread crumbs? Sure, I don’t see why not.
- Fresh parsley leaves are very inexpensive, usually around a dollar at the grocery store. I would suggest using fresh if you can instead of the dried variety. If you must use dried, measure out half of what the recipe calls for.
- Regular table salt and freshly ground black pepper are used for seasoning.
- I’ve found that a combination of ground sirloin and ground beef chuck work best.
Ingredients for the glaze:
- 1/2 cup ketchup
- 1 teaspoon hot sauce
- 1/2 teaspoon ground coriander
- 1/4 cup cider vinegar
- 3 tablespoons packed light brown sugar
Helpful Kitchen Tools
Recipe Tips:
- Just a note about choosing your ground beef. You’ll notice in the printable recipe that I suggest both ground sirloin and ground chuck. This has been my favorite combination, but you can use one type of ground beef with a fat content of roughly 85/15. You want some fat for juiciness and flavor, but not too much that it’s a greasy mess. In addition, meat with too high of a fat content will shrink, a lot.
- Don’t over mix the meat, it will make your meatloaf tough. Use a fork, or a wooden spoon, but only mix until everything comes together, you don’t want to compact it and smash it all together. A few squeezes at the end with your hands will help bind the proteins. This will help the meatloaf stay together so it won’t fall apart when cooked.
- I use a meatloaf pan with a drip insert. If you haven’t heard of one of these, and you like to make meatloaf, you should have one. It’s basically an 8×4 loaf pan, but there’s an additional insert pan with drain holes that you place inside the main pan. The meat cooks in the pan with the drain holes, this allows the fat to drip down away from the meat, landing in the pan below. There’s one at Amazon here
, I’ve had mine for several years.
- Run a butter knife around the edges, assuming you used the pan I mention above, especially if there’s any fat that pooled around the top and didn’t drip down. This sometimes happens as the meat cooks, it blocks the crevice along the side. Just jimmy the knife around the loaf and let the fat fall down the side of it so it can drain.
How to Make Delicious Meatloaf
- Adjust oven rack to middle position; heat oven to 375 degrees. Spread cheese on plate and place it in the freezer until ready to use.
- Heat butter in 10-inch skillet over medium-high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic, thyme, and paprika and cook, stirring, until fragrant, about 1 minute. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from the pan, until thickened, about 1 minute.
- Transfer mixture to a small bowl and set aside to cool.
- Whisk broth and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 minutes. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture.
- Crumble frozen cheese into coarse powder and sprinkle over mixture. Add ground beef; mix gently with hands (I used a wooden spoon, a fork works well too, just don’t over mix it) until thoroughly combined, about 1 minute.
- Shape meat mixture into a loaf, or use a loaf pan with a removable draining bottom like mine. Brush with glaze.
- Bake until an instant-read thermometer inserted into the center of loaf reads 135 to 140 degrees, 55 to 65 minutes. See my note #6 above if you are using a meatloaf pan. Remove meatloaf from oven.
- Let meatloaf cool about 20 minutes before slicing.
Leftover meatloaf is one of my favorite things. I can’t wait to have some for lunch tomorrow on two slices of white bread with some mayo.
More Comfort Food Recipes
- If you’re like me and you love comfort food, you will want to try my Italian Lasagna and Beef Stroganoff.
- If you’re looking for a side dish for this meatloaf recipe, try my homemade stovetop mac and cheese or my Crockpot mashed potatoes.
- Scalloped potatoes are also a delicious choice.
The Best Meatloaf Recipe Ever
Meatloaf is classic comfort food and this recipe is a no-fail, never fall apart, juicy and delicious dinner. The best meatloaf recipe ever.
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItServings: 10 slices
1 hour 40 minutes
Calories: 328
Ingredients
- 3 ounces Monterey Jack cheese grated on small holes of box grater (about 1 cup)
- 1 tablespoon unsalted butter
- 1 cup onion chopped fine
- ½ cup celery chopped fine (about 1 stalk)
- 1 clove garlic minced or pressed through a garlic press (about 1 teaspoon)
- 2 teaspoons minced fresh thyme leaves or 3/4 teaspoon dried
- 1 teaspoon paprika
- ¼ cup tomato juice
- ½ cup low-sodium chicken broth
- 2 large eggs
- ½ teaspoon unflavored gelatin powdered
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- ⅔ cup crushed saltine crackers
- 2 tablespoons minced fresh parsley leaves
- ¾ teaspoon table salt
- ½ teaspoon ground black pepper
- 1 pound ground sirloin
- 1 pound ground beef chuck
Glaze
- ½ cup Ketchup
- 1 tsp hot sauce
- ½ tsp ground coriander
- ¼ cup cider vinegar
- 2 tbsp packed light brown sugar
Before You Begin
- I suggest both ground sirloin and ground chuck, but you can use one type of ground beef with a fat content of roughly 85/15. You want some fat for juiciness and flavor, but not too much that it's a greasy mess. In addition, meat with too high of a fat content will shrink, a lot.
- Don't over mix the meat, it will make your meatloaf tough. Use a fork, or a wooden spoon, but only mix until everything comes together, you don't want to compact it and smash it all together. A few squeezes at the end with your hands will help bind the proteins. This will help the meatloaf stay together so it won't fall apart when cooked.
- I use a meatloaf pan with a drip insert. If you haven't heard of one of these, and you like to make meatloaf, you should have one. It's basically an 8x4 loaf pan, but there's an additional insert pan with drain holes that you place inside the main pan. The meat cooks in the pan with the drain holes, this allows the fat to drip down away from the meat, landing in the pan below. There's one at Amazon here
- Run a butter knife around the edges, assuming you used the pan I mention above, especially if there's any fat that pooled around the top and didn't drip down. This sometimes happens as the meat cooks, it blocks the crevice along the side. Just jimmy the knife around the loaf and let the fat fall down the side of it so it can drain.
Instructions
- Adjust oven rack to middle position; heat oven to 375 degrees. Spread cheese on plate and place in freezer until ready to use.
- Heat butter in 10-inch skillet over medium-high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic, thyme, and paprika and cook, stirring, until fragrant, about 1 minute. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute. Transfer mixture to small bowl and set aside to cool.
- Whisk broth and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 minutes. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Crumble frozen cheese into coarse powder and sprinkle over mixture. Add ground beef; mix gently with hands (I used a wooden spoon, a fork works well too, just don’t over mix it) until thoroughly combined, about 1 minute.
- Shape meat mixture into a loaf, or use a loaf pan with a removable draining bottom like mine.
- Spread half of the glaze over the meatloaf then put in the oven. After 40 minutes in the oven, remove and add remaining glaze. Put back in the oven and cook additional 15-20 minutes. (Bake until an instant-read thermometer inserted into center of loaf reads 135 to 140 degrees, about 55 to 65 minutes.)
- Let meat loaf cool about 20 minutes before slicing.
Nutrition
Serving: 1slice | Calories: 328cal | Carbohydrates: 12g | Protein: 21g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 116mg | Sodium: 581mg | Potassium: 402mg | Fiber: 1g | Sugar: 6g | Vitamin A: 458IU | Vitamin C: 5mg | Calcium: 97mg | Iron: 3mg
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This post was originally published on this blog on Feb 2, 2010.
Amanda Davis
President at Amanda's Creative Studio, Inc.
Amanda Davis is the entrepreneurial mom of four grown children and four step children. She and her husband, Chef Antoine, love to cook together creating recipes for this blog. Amanda also make kid's crafts and creates decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!
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Debby Mercer says
Can this be frozen before cooking or cooking half way then freeze? I like to prep meals several days ahead. Thanks
Amanda Davis says
We have not tested that with this recipe but I’m sure that would be fine. Should you decide to experiment we would love to hear your results!
SGK says
This meatloaf was absolutely wonderful. It comes out perfectly ever single time. I’ve skipped steps in the past, but each time I miss “something”…so now I stick to the recipe adding this and that when I feel the mood, but keeping the process and basics the same as this recipe. Thanks Amanda! It’s fun to make and I don’t really see it taking too long at all. A few steps and voila!
Thanks again.
Amanda Davis says
Thanks! So glad you love it, and i agree, I love the process too :)
Allegra Mason says
This recipe is amazing! My kids; one of whom is an avid meatloaf hater, absolutely couldn’t get enough!
I love how complex the flavors are. If this recipe seems daunting and you want to skip steps.. DON’T. it seems like a lot, and I made a total mess cooking, but it is so worth it!
Donna Cox says
I made this meatloaf and it immediately became a big hit with my family! Honestly one of the best recipes I’ve ever tried! LOVE
Catherine Mandel says
THIS IS THE BEST MEATLOAF EVER!! Then my husband had to change his diet to vegan. I tossed this recipe because I thought I’d never make it again. But my husband was able to forgo his vegan diet and we slowly started back with some of our favorite meat dishes. I looked for this recipe and thought I would never find it again. What a relief when I found it because one of the very first recipes he asked for was THIS meatloaf! I followed it exactly (except I now cook without oil and use veg or chicken broth) and the glaze is to die for. At first I went without the meatloaf pan, but it’s worth it and I would recommend it.
Amanda Formaro says
That’s awesome Catherine, thank you!
Dixie Burch says
YOU HAVE ABSOLUTELY GOT TO BE KIDDING WITH THIS RECIPE. MEATLOAF IS SUPPOSED TO BE AN EASY THROW TOGETHER DINNER……CORIANDER? Please!
Amanda Formaro says
We have one of those too (easy) https://amandascookin.com/quaker-oats-meatloaf/ – just because this particular recipe is not a “throw together” meatloaf, doesn’t mean it’s not a meatloaf.
Pennie says
I don’t mean to be rude but …… If you don’t want to make this particular meatloaf recipe, there are MANY others to make that are more simple. There are tons of different versions of just about every recipe under the sun. It’s not like you’re being forced to make it.
On to something more positive: I’m excited to try this new version, it sounds and looks delicious! :)
jen says
Was time consuming to make. I usually just throw it all together in a bowl, mix, shape and bake. This recipe was tasty but no more tastier than my own recipe. I did like the glaze a lot.
Amanda Formaro says
Sorry to hear that! Im glad you enjoyed it anyway.
diane neville says
This is the very best meatloaf I have ever made! I used low sodium V-8 and Worchestershire instead of tomato juice and soy sauce because that is what I had on hand and I didn’t have any gelatin either but it turned out perfect anyway! So juicy and yummy. I don’t have a meatloaf pan but I put it on a wire rack over a cookie sheet and all the grease dripped out and away from the loaf!
Amanda Formaro says
So glad you loved it as much as we do Diane! This is my favorite :)
Lynn says
I also like my meatloaf browned all around so I just place some chunks of bread in the bottom of the pan around the meatloaf and it soaks up all of the fat drippings. I will definitely be trying this recipe soon. Thank you Amanda!
Amanda Formaro says
What a great idea!
Laura Pearson says
How do you make your brown gravy?
Amanda Formaro says
Hi Laura
I don’t usually make a homemade brown gravy unless I’ve made a roast in the oven because I use the pan drippings to make it. For something like this meatloaf, I just use a canned gravy.
Mrs. Wilson says
One of our favorite ways to have meatloaf is with jarred beef gravy and french fried onions that have been crisped in the oven, sprinkled over the meatloaf and gravy! This is delicious! My other favorite meatloaf is a glazed one lol, two very different types and I love them both!
Amanda Formaro says
That actually sounds really good! Thanks for sharing that!
Misbah mujeeb says
Hi Amanda i love Meatloafs can i use chicken mince instead of beef.
Amanda Formaro says
Hi Misbah. I don’t see why not, but ground chicken has a lot less fat. So I’m not sure if it will be too dry and the time may need to be adjusted. I haven’t made it that way myself, but please let me know how it turns out if you do!
Kelly says
I love this meatloaf! I have tried it before and Cooks Illustrated is always great! I wouldn’t leave out the gelatin.. it helps the meatloaf stay toether and it isn’t a messy lump when cutting. It also helps retain all the juice inside the meatloaf. I add cut up bell pepper and it’s a hit! Can’t beat that glaze which I also place a bit of it on meatloaf while it’s baking. I have made it in advance and cooked it the next day putting the glaze on as the last step in the oven /broiler. Awesome with some mashed califlower too!
Amanda Formaro says
The mashed cauliflower sounds like an awesome side to this :)
graeme says
This is one to try when my daughter next comes for a visit. A few questions. But first, when to glaze? About 15 mins before the end?
1. What do you think about marinading the meat (or half of it) in red wine before mincing?
2. Add spicy salami? (put in half the loaf, add layer of salami, add rest of loaf)
3. layer in tomato slices?
I like to lighten up a bit, so if you have any other ideas, the wackier the better. Tks Amanda. Appreciate new recipes.
Amanda Formaro says
Hi Graeme :)
I don’t like glaze on my meatloaf, so I would suggest whatever you normally do. If you normally glaze 15 minutes before the end, then that sounds good to me :)
1) I can’t say I’ve ever marinated ground beef before. If you do, I would make sure to drain it really well before making the meat loaf. Unless you are talking about using a full cut of meat, like round steak, marinating that and then grinding it? If so, that sounds like it would be tasty, but again I would make sure the meat is dried off before grinding it.
2) Sounds good!
3) Why not?
If you would like to lighten it up, you could substitute some of the ground beef with ground chicken or turkey. I personally would keep some ground beef in there as ground poultry tends to bake up a lot drier due to the lower fat content.
Enjoy!