A great meatloaf recipe like this one can be the star of the show for your weekday dinner. And THIS meatloaf is simply the best classic meatloaf recipe. 

Maybe I’m biased because I really like my cooking lately, or it’s the fact that I’ve been deprived of a good meatloaf recipe all my life. One of the things I like about eating this is that you can customize this meatloaf with different ingredients to give it lots of flavor.
Or, if you’re a bit more health-conscious and looking to control those carbs, this Low Carb Meatloaf Recipe is for you.

My family absolutely loves this recipe now and I make it quite often. It’s great for making leftover meatloaf sandwiches, too! So, it’s become one of my go-to recipes for a satisfying, tasty meal.

Ingredients for this Easy Meatloaf

Here’s what you need to make this traditional meatloaf recipe:

• Ground pork, veal, and beef: My local grocery store carries a “meatloaf mix” with this combination of meats that weighs about 1 ½ pounds. If you can’t find that, you can use about 8 ounces of each type of ground meat, or just use all beef.
• Chili sauce
• All-purpose flour
• Lipton Onion Soup Mix, dry
• One carrot
• Minced garlic
• A1 Steak Sauce
• Ritz Crackers (or you can use bread crumbs)
• Montreal steak seasoning or salt and black pepper

Don’t forget to review the recipe card below for the required amounts and directions!

Meatloaf Sauce or Meatloaf Glaze?

One of the secrets to the best meatloaf I’ve ever eaten is this delicious sauce or glaze on top.

It’s comprised of just three simple ingredients –

• ketchup
• dark brown sugar
• ground mustard

Mix them all together in a small bowl and then spread the glaze all over the top of the loaf before you put it into the oven.

How to Make Meatloaf

I make this loaf free form instead of putting it into a loaf pan because there’s more of a “crust” that way and with a pan, there’s just too much meat for me. Here’s how I like to make meatloaf:

1. First, preheat the oven to 400 degrees F. Cover a baking rack in aluminum foil and spray it generously with cooking spray. Place it on a rimmed baking sheet and set aside. 
2. In a small bowl, mix together chili sauce and flour until smooth.
3. Next, combine pork, veal, beef, soup mix, carrots, garlic, steak sauce, Ritz crackers (crushed), seasonings, and chili sauce mixture in a large bowl. Mix all the ingredients until well combined. I like to use my hands to mix it better together.
4. Place the meat mixture onto the foil-covered rack and make a loaf shape about 3×11 inches.
5. Mix together the glaze ingredients, then use a pastry brush to spread the sauce all over the top of the meatloaf and if you want, down the sides.
6. Bake for 50-55 minutes or when a meat thermometer inserted into the loaf registers an internal temperature of 160 degrees.

Helpful Tips

• To prevent the sauce from browning too much or burning, cover the meatloaf loosely with a sheet of tin foil at about the 30-minute mark. I like to crease it in the middle and form a tent. That way the sauce doesn’t stick to it.
• You can also put some toothpicks into the top as well to prevent the foil from touching.

How to Customize Meatloaf

• Use half ground pork and half lean ground beef.
• Use Italian seasoning instead of steak seasoning.
• Use a splash of Worcestershire sauce.
• Add finely chopped green peppers for some extra flavor.
• Use BBQ sauce instead of ketchup in the glaze.
• Mix in a half cup of shredded cheese with the meatloaf mixture for a cheesy twist.

How to Store Leftover Meatloaf

Let the meatloaf cool to room temperature, then transfer it to an airtight container, or wrap it tightly in foil. Store it in the fridge for 2-3 days. I like to reheat individual portions in the microwave or air fryer.

Can you freeze meatloaf?

Yes, you can freeze this meal for later. Once it cools completely to room temperature, wrap it in plastic wrap, and then again in aluminum foil. Place it in a freezer bag and freeze for up to 6 months.

You can also freeze individual slices.

To reheat, thaw it overnight in the fridge, then place it on a prepared baking sheet to reheat in the oven. Cook it at 350 degrees for about 30 minutes or until warmed through.

Can I make meatloaf ahead of time?

Yes, you can make and shape the loaf, then freeze it to bake later. Wrap the loaf in a layer of plastic wrap and aluminum foil, then store it in a freezer bag for up to 6 months. Thaw the meatloaf completely in the fridge before baking it, or bake it from frozen with a longer bake time.

Make sure it reaches 160 degrees internally before serving it!

What should I serve with this Classic Meatloaf recipe?

• Looking for the best side dishes to go along with this easy, delicious dinner? I’ve got you covered.
• You really can’t beat these Vanilla Mashed Potatoes, or these Easy Roasted Smashed Potatoes with CHEESE! Both of them will pair perfectly. As will these Maple Roasted Sweet Potatoes or even a Twice Baked Potato.
• This Loaded Red Bliss Potato Salad will wow your taste buds just as much as the entrée recipe will!

Looking for greens?

This Strawberry Spinach Salad, these Maple Bacon Brussels Sprouts, Roasted Parmesan Broccoli, and Easy Three Bean Salad, have those bases covered, too.
And you can’t forget those Baked Parmesan Zucchini Sticks! They’re one of my all-time favorites.

More Easy Meal Ideas

I love how every week there can be something different for dinner. Or, you can have it every week and not get tired of it. This Dijon Herb Roasted Pork Cranberry Pear Chutney is EXACTLY that.

Everyone wants more time, and I couldn’t agree more. However, when you are crazy busy, let this Slow Cooker Chicken Sandwich help you when dinner isn’t on your mind. The family will love it!

I can’t think of a grilled cheese sandwich the same when this Ultimate Grilled Cheese Roast Beef is the one I want every time.

During my original 365 days of baking, I rated everything I baked on a scale of 1-4 with 1 being “DON’T waste your time or money” and a 4 being “you haven’t LIVED until you’ve made this!”.
Believe it or not, this Tasty Meatloaf earned 3½ rolling pins! This recipe is most definitely a keeper!

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 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

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Classic Meatloaf Recipe

The whole family will enjoy this Classic Meatloaf Recipe. Topped with a sweet, tangy sauce, this dinner recipe is comfort food when paired with a side of creamy mashed potatoes or used for a sandwich.

Course Dinners

Cuisine American

Keyword Classic Meatloaf Recipe

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6 people

Calories 297kcal

Author Lynne Feifer

Ingredients

• 8 ounces ground pork
• 8 ounces veal
• 8 ounces beef
• 2 tablespoons chili sauce
• 2 tablespoons all-purpose flour
• 1 packet Lipton Onion Soup Mix (not mixed with water)
• 1 large carrot minced
• 1 clove garlic minced
• 2 tablespoons steak sauce
• ½ cup Ritz Crackers crumbled (about 15 crackers)
• 2 teaspoons Montreal Steak Seasoning *SEE NOTE
• 1 ¼ teaspoon salt if not using Montreal Steak Seasoning
• ¼ teaspoon pepper if not using Montreal Steak Seasoning

Glaze

• 3 tablespoons ketchup
• 2 tablespoons dark brown sugar
• 2 teaspoons ground mustard

Instructions

• Combine glaze ingredients in a small bowl and mix together; set aside 
• Preheat oven to 400 degrees. Cover a baking rack in tin foil and spray generously with cooking spray. Place in a rimmed baking sheet and set aside. 
• In a small bowl, mix chili sauce and flour until smooth. 
• In a large bowl, combine pork, veal, beef, chili sauce/flour mixture, the packet of soup mix, carrot, garlic, steak sauce, Ritz Crackers, and Montreal Steak Seasoning, OR salt, and pepper. 
• Mix all ingredients together until well combined. (to better mix everything, I used my hands.)
• Place meat mixture onto the foil covered prepared rack and shape into a 3 x 11-inch loaf (of meat). 
• Using a pastry brush, spread the glaze over the top and sides of the loaf. 
• Bake for 50-55 minutes when a meat thermometer inserted tells you the internal temperature is 160 degrees. 

Notes

• I’ve also found a “Meatloaf Mix” in my local grocery store which has a combination of ground pork, veal and beef. It comes in 1 lb. packages, and I use a total of 2 lbs. then slightly increase the ingredients by a teaspoon or tablespoon depending on what’s called for. I also do the following: use only 1 onion soup mix envelope, increase the amount of crackers by 8 or 3/4 cup, use 1 1/2 carrots, and 2 cloves garlic. Then bake as directed.
   
• I love to use 2 teaspoons of Montreal Steak Seasoning in this recipe because it adds some great additional flavor, and it’s important to omit the salt and pepper called for because it’s already in the seasoning. If you don’t have it, the meatloaf is still delicious without it, and you’ll use the amounts of salt and pepper called for in the recipe.

Nutrition

Serving: 1g | Calories: 297kcal | Carbohydrates: 20g | Protein: 15g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1413mg | Potassium: 449mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2114IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 2mg

This recipe was Day 168 of my original 365 Days of Baking. It has been updated in format with pictures most recently on July 31, 2024.

The post Classic Meatloaf Recipe appeared first on 365 Days of Baking.

I know you can buy frozen meatballs at the store, and they certainly help out in a pinch when you’re pressed for time. But there’s just something about this homemade meatball recipe that takes your meals to the next level!

• When you make meatballs at home, you have control over exactly what goes in them. You can adjust the recipe to fit your dietary needs and flavor preferences.
• Adding ingredients like breadcrumbs, milk, and eggs keeps the meatballs moist and tender. Freshly-made meatballs also tend to be more delicate than store-bought versions, which can be dense and dry.
• There’s just something about the love put into homemade meals. And it can be therapeutic to roll up those meatballs yourself!

Recipe Variations

• If you can’t find the meatloaf mix for your meatballs, you can create your own mix by using 8 ounces each of ground beef, ground veal, and ground pork. Your ingredient amounts will change slightly, so make sure to follow the note at the bottom of the recipe card if you’re making your meatballs this way!
• Don’t want to use a meatloaf mix / beef, veal and pork or plain ground beef to make your meatballs? Use turkey and make this Turkey Meatballs recipe.
• You can also add finely grated or chopped vegetables like onions, carrots, or zucchini to add moisture and extra flavor. Plus it’s a great way to add more veggies to your family’s diet! Shhhh, they’ll never know.
• Add crushed red pepper flakes, chili powder, or your favorite hot sauce to the meat mixture for a spicy kick.

Ingredients for Homemade Meatballs

To make your own baked meatballs, you’ll need the following simple ingredients:

• Bread
• Milk
• Meatloaf mix (this is a combination of ground meat: beef, veal, and pork. See the note below if you can’t find this!)
• Freshly shredded Parmesan cheese (Not grated in the bottle, though you can use in a pinch.)
• Onions
• Garlic
• Worcestershire sauce
• Dried herbs – I used fresh parsley, basil, and oregano.
  You can use fresh if you’d like, and the general rule of thumb is to use 1/3 of the dried that you would fresh. So, for this recipe, you’ll just multiply the dried amounts we’re using times 3 to get the amount of fresh herbs you’ll need.
• Kosher salt and freshly ground black pepper
• Large eggs
• Olive oil

Make sure to check out the recipe card below to find the exact amounts for each ingredient!

How to Make Homemade Meatballs in the Oven

This easy meatball recipe is quick and fun to put together! Here’s how:

Mix the Ingredients:

1. Place the bread in a small bowl and pour the milk over it. Allow it to soak for 5 minutes.
2. Next, combine the meatloaf mix, Parmesan cheese, Worcestershire sauce, onion, garlic, parsley, basil, oregano, salt, pepper, and beaten egg in a large bowl.
3. Now mash the bread mixture to form a paste and add it to the meat mixture. Combine well. I find it easiest to mix everything together with my hands.
4. Cover the bowl with plastic wrap and place in the fridge for two hours. This step allows for the flavors to meld, but can be skipped if pressed for time.

Form the Meatballs

1. Using your hands or a cookie scoop, form the meatballs using about 2 tablespoons of the mixture for each. Use your hands to roll the meatball mixture into round balls.

Cook the Meatballs:

1. Preheat oven to 350 degrees.
2. Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. Brown half the meatballs, a few minutes on each side. Repeat with the rest.
3. Transfer to a lightly greased baking sheet, large enough to hold all the meatballs. Place the cookie sheet in the oven to cook for 20-25 minutes.

Serve and Enjoy:

1. Serve the cooked meatballs over pasta, in a sandwich roll to make Homemade Meatball Subs, or simply on their own with a sprinkle of extra Parmesan cheese and a side of garlic bread. Enjoy!

Tips for Perfect Meatballs:

• Don’t overmix: Overworking the meat mixture can make your meatballs tough. Mix just until everything is combined.
• Use a mixture of meats: The reason why we use the meatloaf mix is because combining beef, veal, and pork gives the meatballs a richer flavor and better texture.
• Add moisture: Ingredients like milk and eggs help keep the meatballs tender and juicy.
• Don’t overcrowd the pan: Fry the meatballs in batches in a single layer to ensure they brown evenly without steaming.

FAQs

Can I use just one kind of meat?

Yes, you can use just one type of meat, but combining meats like beef and pork just gives more flavor, which I prefer. For leaner meatballs, you can use ground turkey.

Can I make homemade meatballs without bread as a binder?

Yes, you can use alternatives like oats, crushed crackers, or almond flour if you need a gluten-free option.

How do I keep the meatballs from falling apart?

Make sure you use enough binder (eggs, bread, etc.) and don’t overmix the meat. Chilling the meatballs before cooking can also help them hold together.

How do I know when the meatballs are cooked through?

Use a meat thermometer to check that the internal temperature has reached 160°F. Alternatively, cut one open to ensure it’s no longer pink inside.
When baked to the correct temperature, they will be so tender that as you bite into them they may not feel as if they’re done, but that’s the benefit of making them at home!

Can I make meatballs ahead of time?

 Yes, you can prepare the meatballs and refrigerate them for up to 24 hours before cooking. You can also freeze uncooked meatballs for later use. I suggest freezing them on a baking sheet to ensure that they will be individually frozen and not stick together when placed into a plastic bag or container.

How do I store leftover Baked Meatballs?

Store leftover meatballs in an airtight container in the fridge for 2-3 days, or freeze meatballs in freezer bags for up to 3 months.

Reheat cooked meatballs in the oven at 350 degrees for about 20-25 minutes or simmer them in sauce until heated through.

Favorite Meatball Recipes

Use your homemade meatballs in some of these delicious recipes:

• ​Spaghetti and Meatball Braid
• Homemade Meatball Subs
• Spaghetti and Meatballs

Make different variations using these meatball recipes:

• ​Easy Cranberry Meatballs
• Mozzarella Stuffed Meatballs
• Buffalo Chicken Meatballs
• Swedish Meatballs

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Homemade Meatballs

Enjoy a bit of comfort food with this classic Homemade Meatballs recipe that's sure to become a family favorite. These tender, flavorful meatballs are perfect with pasta, in a sub, or just with a side of veggies.

Course Main Course

Cuisine American

Keyword Baked meatballs

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Refrigeration 2 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 6 servings

Calories 286kcal

Author Lynne Feifer

Ingredients

• 2 slices of bread with crust removed, cut into small pieces I use store bought potato bread, but any white bread will do.
• ¼ cup milk
• 16 ounces meatloaf mix This is a combination of ground beef, veal and pork. *See Note if you cannot find.
• ⅓ cup freshly shredded Parmesan cheese not grated
• 1 small onion minced
• 2 large garlic cloves minced
• 2 teaspoons Worcestershire sauce
• 2 teaspoons parsley
• 1 ¼ teaspoons basil
• 1 ¼ teaspoons oregano
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground pepper
• 1 large egg, lightly beaten
• 4 tablespoons olive oil

Instructions

• Place the bread in a small bowl and pour the milk over it. Allow to soak for 5 minutes.
• In a large bowl, place the meatloaf mix, Parmesan cheese, Worcestershire sauce, onion, garlic, parsley, basil, oregano, salt, pepper, and beaten egg.
• Mash the bread mixture to form a paste and add the meat mixture. Combine well. I find it easiest to mix everything together with my hands.
• Cover the bowl with plastic wrap and place in the fridge for two hours. This step allows for the flavors to meld, but can be skipped if pressed for time.
• Preheat oven to 350 degrees.
• Form the meatballs using about 2 tablespoons of the mixture for each. Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. Brown half the meatballs, a few minutes on each side. Repeat with the rest.
• Transfer to a lightly greased cookie sheet, large enough to hold all the meatballs. 
• Repeat with remaining meatballs. Transfer cookie sheet to oven to finish cooking for about 20-25 minutes. 
• Serve warm with your favorite sauce and pasta.

Notes

• If you cannot find the 16 ounce meatloaf mix, you can use 8 ounces each of ground beef, ground veal, and ground pork. If doing so, use these amounts for the following ingredients: 3 slices white bread, 1/3 cup milk, 1/2 medium onion, 1/2 cup shredded Parmesan cheese, 3 cloves garlic, 1 tablespoon parsley, 1 1/2 teaspoons basil, 1 1/2 teaspoons oregano, 1 tablespoon Worcestershire sauce, 1 1/4 teaspoons kosher salt, and 1/2 teaspoon pepper. Follow instructions as listed above. Of course you will have a few more meatballs than stated.
• Nutritional information has been calculated at 4 meatballs per serving, and there will be a few extra. 

Nutrition

Serving: 1serving | Calories: 286kcal | Carbohydrates: 3g | Protein: 20g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 89mg | Sodium: 574mg | Potassium: 76mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg

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