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Best Meatloaf Recipe – this is not your mom’s meatloaf. This is moist, tender, and delicious! Great to make ahead and for those picky eaters!
Ok, let’s get one thing out of the way up front. When I was growing up, I was not a fan of meatloaf. It was something that we had every once in awhile, and I never liked it.
My father in law though, he would have meatloaf probably 3 times a week and be happy. If there is meat involved, and it is hearty Mid-Western food, he is happy. So I decided to give my Mother In Laws recipe a try, and it totally changed my opinion on meatloaf!
Easy Meatloaf
A few years ago my mother in law told me she finally found a meatloaf recipe that she liked, and that she could get her husband to eat. Now if she likes it, I am immediately intrigued. She said it was full of carrots and onion and even some cheese to keep it moist. And she used 2 different kinds of meat, so it had a ton of flavor.
This homemade meatloaf is really easy to make, and it is not at all what I remember growing up. It is super tender and really moist. It really is the best meatloaf recipe I have found, and my whole family enjoys it.
What You’ll Need
- Eggs
- Milk – any type will work
- Sliced Bread – basic sandwich bread is great for this
- Onion
- Grated Carrot
- Shredded Cheddar Cheese – grate your own for the best results
- Fresh Parsley
- Dried Thyme
- Salt & Pepper
- Lean Ground Beef
- Ground Pork
- Tomato Sauce
- Brown Sugar
- Yellow Mustard
How to Make Meatloaf
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Start by beating the eggs in a large bowl. Add in the milk and bread and let it stand for a few minutes. You want the bread to absorb all the liquid.
- Add in onion, carrot, cheese, parsley, salt, thyme and pepper. Mix until well combined.
- Add beef and ground pork, use your hands to mix well and make sure everything is evenly combined.
- Line a loaf pan with plastic wrap, with enough overlapping the edges that you can pull it out, and place the meat mixture in the pan. Press down to shape meatloaf into the loaf pan.
- Turn the loaf pan over onto a foil lined baking sheet, use the overhanging plastic wrap to help you easily remove it from the pan.
- Bake the meatloaf for 45 minutes.
- Meanwhile make the topping by stirring together the tomato sauce, brown sugar and mustard until well combined.
- After 45 minutes remove the meatloaf from the oven and pour the sauce over the top. Return to the oven and bake for 30 minutes longer until no longer pink. Baste the meatloaf with the topping after 15 minutes.
- Remove from oven and let stand for 10 minutes before serving.
How Long to Cook Meatloaf
- It will vary slightly based on if you cook it in a loaf pan or just on a baking sheet. But on average about 75-90 minutes.
- On a baking sheet you can baste with the glaze every 20 minutes, and it will be done right about 75 minutes.
- If you baking in the loaf pan it will be closer to the 90 minutes. You just want to make sure the meatloaf temperature is 160, so the meat is fully cooked.
Meatloaf Recipe Tips
- It is all about making sure your meatloaf doesn’t dry out. The milk and bread is the key to to this. Many people will add breadcrumbs, cracker crumbs or even oatmeal. I find the soaking the bread in milk really helps bind everything together and provides moisture.
- The carrots in this recipe help give it just a little texture and keep it from drying out. You can use the grated carrots from the store, but if you do, chop them up a little bit before adding them. They tend to be a little long and can be a problem for picky eaters.
- I like to use a loaf pan to shape the meatloaf, but then actually make it just on a sheet tray. It helps to cook it more evenly, and the outside gets a nice texture from the glaze you put on.
- This recipe uses 2 kinds of meat; lean ground beef and ground pork. Don’t skip one, and use the lean cut of ground beef. You don’t want your meatloaf to be greasy.
If you have been avoiding meatloaf for all these years, because you think you don’t like it, it is time to try again! This is the recipe that converted me!
Can You Make Meatloaf Ahead Of Time
Absolutely! Meatloaf is a great recipe to make ahead. You can follow the recipe until the step of placing it in the oven. Just cover tightly with plastic wrap and place in the fridge for about 24 hours before baking.
You can even freeze meatloaf – wrap the uncooked meatloaf tightly in plastic wrap and a layer of foil and place in the freezer. It will last for 4-5 months. Let it thaw in the fridge overnight before baking. Make sure it is completely thawed before baking, or it will not cook evenly.
What Goes With Meatloaf
This is one of those recipes that you can serve just about anything. Meatloaf and Mashed Potatoes is an old classic, but here are a few other ideas as well.
More Comforting Dinner Recipes
- Shrimp Scampi
- Buffalo Chicken Chili
- Copycat KFC Bowl
- Crockpot Fiesta Chicken
- Jalapeno Popper Mac and Cheese
- French Onion Pork Chops
- Stuffed Pepper Casserole
Best Meatloaf Recipe
Equipment
Ingredients
Meatloaf
- 2 whole large eggs
- 2/3 cup milk
- 3 slices bread, torn into pieces
- 1/2 cup onion, chopped
- 1/2 cup carrot, grated
- 1 cup shredded cheddar cheese
- 1 Tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 1/2 pounds lean ground beef
- 1/2 pound ground pork
Topping
- 1/2 cup tomato sauce
- 1/2 cup brown sugar
- 1 teaspoon yellow mustard
Instructions
- Preheat oven to 350º F.
- In a large bowl beat eggs. Add milk and bread pieces. Let sit for a few minutes until the bread absorbs all the liquid.
- Add in onion, carrot, cheese, parsley, salt, thyme and pepper. Mix until well combined.
- Add beef and ground pork and mix well.
- Line a loaf pan with plastic wrap and place mixture in pan. Press down to shape meatloaf into the loaf pan.
- Turn the loaf pan over onto a foil lined baking sheet. Remove the plastic wrap.
- Bake for 45 minutes.
- Combine the topping ingredients and spoon over the meatloaf. Bake for 30 minutes longer until no longer pink. Baste the meatloaf with the topping after 15 minutes.
- Remove from oven and let stand for 10 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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My kids love it when I make meatloaf. This recipe looks delicious! Thanks for sharing.
Meat loaf and mashed potatoes is one of my favorite comfort dinners. This one turns out perfect!
This meat loaf sounds fabulous… but, I really want to try your chicken tikka masla. 🙂 I’m glad you mentioned it, I could eat chicken tikka masla once a week. But, who knows, this could be the meatloaf that makes me like meatloaf more than chicken tikka masla. I’ll have to try it!
We love meatloaf at this house! This is so great!
This recipe has been my go-to meatloaf recipe. It always turns out perfectly and taste delicious!
Making an unstuffed version of this. Instead of stuffing jumbo shells with the hamburger mixture I have mixed the hamburger mixture with small shells and covered with the pasta sauce and cheese. hope it turns out good Thanks
this was fabulous! And different! And easy! Saving this recipe for sure – thanks much!!
This has been my favorite meatloaf that I have ever made. It had the best flavor and the carrots were a nice surprise.