Best Meatloaf

Quick Benefits

This Best Meatloaf recipe is the ultimate comfort food — easy to prepare, loaded with savory flavors, and perfect for weeknight dinners or weekend gatherings. With a mix of beef and pork, veggies, cheese, and a sweet tomato glaze, it’s hearty, wholesome, and incredibly satisfying. Plus, leftovers are just as tasty, making it a practical meal prep option too.

Essential Ingredients

  • Protein: Lean ground beef & ground pork – a balanced combo for moisture and flavor.
  • Binder: Eggs, bread, and milk – to keep it moist and structured.
  • Flavor Boosters: Onion, grated carrot, parsley, thyme, and cheddar cheese.
  • Glaze: A sweet-savory mix of tomato sauce, brown sugar, and mustard.
  • Optional Add-ins: Celery, bell peppers, or a dash of Worcestershire.

Preparation Steps

  1. Preheat the oven to 350°F.
  2. In a large bowl, beat the eggs, then mix in milk and bread pieces. Let the bread soak.
  3. Add onion, carrot, cheese, parsley, salt, thyme, and pepper. Mix well.
  4. Add ground beef and pork. Gently combine without overmixing.
  5. Press the mixture into a plastic-lined loaf pan, then invert it onto a foil-lined baking sheet.
  6. Bake for 45 minutes.
  7. Mix tomato sauce, brown sugar, and mustard for the glaze.
  8. Spoon glaze over meatloaf and bake for another 30 minutes, basting halfway through.
  9. Let rest for 10 minutes before slicing and serving.

Health Benefits

  • Rich in Protein: Keeps you full and supports muscle repair.
  • Vegetable-Filled: Carrot and onion add fiber, vitamins, and texture.
  • Calcium: Cheddar cheese contributes to bone health.
  • Customizable: You can reduce sugar or use leaner meats to make it lighter.

Serving Suggestions

Serve this meatloaf:

  • With mashed potatoes, steamed green beans, or buttered corn.
  • On toasted bread as a meatloaf sandwich.
  • With gravy or extra glaze on the side.
  • Garnished with chopped fresh parsley or even a sprinkle of grated cheese.

Creative Variations

  • Swap the glaze: Try BBQ sauce, sriracha ketchup, or a tangy balsamic glaze.
  • Add veggies: Finely diced mushrooms, bell peppers, or zucchini.
  • Cheese it up: Add cubes of mozzarella or pepper jack inside.
  • Make it mini: Use a muffin tin to make meatloaf muffins for portion control and faster baking.

Storage Tips

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Slice and wrap individually, then freeze for up to 3 months.
  • Reheating: Warm slices in the microwave or oven (covered with foil to prevent drying).

Pro Tips

  • Don’t overmix – it can make the loaf tough.
  • Let the loaf rest after baking to hold its shape when slicing.
  • If using leaner meat, consider adding a splash of milk or broth for added moisture.

Frequently Asked Questions

Q: Can I use ground turkey instead of beef/pork?
A: Absolutely! Ground turkey or chicken works great, though it may be slightly drier. Consider adding extra veggies or cheese for moisture.

Q: What can I use instead of bread?
A: Try rolled oats or crushed crackers – they work well as binders too.

Q: Can I make this ahead of time?
A: Yes! Assemble the loaf, cover, and refrigerate overnight. Add 5–10 minutes to the cooking time if baking straight from the fridge.

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