Classic Meatloaf Recipe
Total Time
1 hr 35 mins
Prep Time
15 mins
Cook Time
1 hr
Rating
4.56 out of 5 stars
(27)
Ingredients
6-8 servings
- 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 ground black pepper
- ½ teaspoon dried thyme
- ⅛ 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
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Preparation
Chef’s 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.
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.