Nothing says homemade comfort food like meatloaf. And, of all the meatloaf recipes I’ve tried, this one is, by far, the best!
It’s not the fanciest meal. You probably wouldn’t make it if company was coming to dinner.
It’s definitely not the prettiest dinner — sometimes it falls apart. But, in my humble opinion, that’s what makes meatloaf, meatloaf.
However, I can’t think of a more comforting meal when you have a “bad case of the Mondays”. It’s one of those meals that fills your tummy and warms your soul.
Ahhhh…meatloaf! No doubt about it! This is one of my family’s favorite comfort foods. My husband’s favorite part is the burnt, black crust that forms from the glaze!
Here’s the recipe I like to use. But a word of caution before you read on…this is one of the recipes that I make from memory. I don’t really follow a recipe. I judge by sight and feel to tell when I’ve got it just right.
It actually took me a while to get this recipe down on paper. I kept forgetting to measure and write down exactly what I’m doing.
I usually serve this with my homemade mac and cheese — a match made in heaven. What’s your favorite side dish for meatloaf?
One of the Best Meatloaf Recipes
The Best Meatloaf
Ingredients
Meatloaf
- 1 1/2 pounds ground beef
- 3 slices of white bread
- 1/4 cup of milk
- 1/4 cup onion - finely chopped
- 1 clove garlic - finely minced
- 1/2 cup parmesan cheese
- 2 eggs - beaten
- 3 Tbsp fresh parsley - minced
- 1/2 tsp house seasoning
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Glaze:
- 3/4 cup ketchup
- 1/4 cup brown sugar
- 1/2 tsp dry mustard
Instructions
- Preheat oven to 350 degrees.
- Pour milk over bread and let sit for a few minutes so it absorbs the milk.
- In a large bowl combine the beef, milk-soaked bread, onion, garlic, cheese, eggs, parsley, salts and pepper.
- Mix with your hands until well combined.
- Line a baking sheet with non-stick foil.
- Form the mixture into a loaf shape on the baking sheet.
- Combine all of the sauce ingredients in a bowl. Stir until combined.
- Spread 1/2 of the mixture on the top of the meatloaf.
- Bake for 45-60 minutes or until a meat thermometer reads 160 degrees.
- Remove from oven, cover loosely with foil and let rest for 5-10 minutes before slicing.
- Use the remaining glaze for dipping.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
Tips for Making Meatloaf
I’ve been making this recipe since I’ve been married and have been tweaking it as I go. Here are a couple of tips and tricks I’ve learned on my journey:
- I put the white bread (just plain old white bread, nothing fancy) in my food chopper and pulverize it into soft bread crumbs. This way I don’t get big chunks of bread throughout my meatloaf.
- If you don’t like big pieces of onion in your meatloaf, but would still like the flavor, cut the onion into chunks and give it a spin in your food chopper. This will give you very finely minced onion (and garlic too!)
- Be careful not to over-mix the beef. It will make your meatloaf tough.
- Use can mix the ground beef mixture in your stand mixer, fitted with the dough hook attachment.
- If the ground beef mixture seems too dry, try adding more milk. Start with 1 Tbsp and continue adding until you have the desired consistency.
- Always line your baking sheet with non-stick foil! Make sure you leave enough to go over the edges — this will make clean up a breeze!
- Don’t have 45 minutes to an hour to wait? Evenly distribute the beef mixture into the cups of a muffin tin and bake for 20-30 minutes or until a meat thermometer reads 160 degrees.
I love the flavor of this meatloaf. The onion, the garlic and fresh parsley all add great layers of flavor.
This is one of those recipes where you can try new flavors too! My mother always added fennel seeds — I’m not a fan so I don’t. You can add oregano or a dried Italian seasoning if you want, too. I’ve even had it with bacon wrapped around it and sometimes, I stuff it with cheese.
But, trust me, this recipe is great just the way it is. The perfect comfort food.
If you like this recipe, you will love these other comfort food recipes…
For more recipe inspiration, be sure to check out these pages on It’s a Keeper:
Tammy Bolser says
If you ground up the bread slices to make them into bread crumbs are you still suppose to put them in the milk, sounds like they would disappear into nothing then, just wanted to know what to do if I ground them up
kim says
I’d love to try this meatloaf recipe but what is house seasoning?
Christina says
Here’s my recipe: https://www.itisakeeper.com/10427/house-seasoning-blend/
Angel says
I’m also wondering what the heck it is. I couldn’t find anything called House seasoning at the store
Christina says
It’s my own blend. Here’s the link to the recipe: https://www.itisakeeper.com/10427/house-seasoning-blend/
You can also substitute salt and pepper.
kim says
I’m looking forward to trying this recipe. What is house seasoning?
Christina says
Here’s my recipe: https://www.itisakeeper.com/10427/house-seasoning-blend/
Teresa says
Not a hit at our house.
Christina says
Sometimes, that happens. Everyone’s tastes are different, I suppose. 🙂
Stephen says
Meatloaf, mashed potatoes, gravy and corn. My favorite comfort meal! This one looks great. I’ve tried all those complicated ones with way too many spices and ingredients; the simple recipes are the best!
Cindy says
I have made this exact reciepe for years and it is the all time favorite with my family also. Can’t tell you how many times people have asked for this.
FYI if you run out of onions substitute onion soup mix but only half a package and delete the salt.
Maryam says
I made this meatloaf today – it’s truly awesome and easy. I minced the onion in the food processor and mixed with the dough hook.
Christina says
These are great suggestions, Maryam! I’m so glad you like it! 🙂
Anne says
Oh, I want to try the parmesan cheese in mine, next time! That, and the parsley, should add a lot.
Christina says
It really does add great flavor! Thanks for stopping by! 🙂
Megan @ Our Pinteresting Family says
I’m going to give your recipe a try. Thanks for sharing. Found you at the Tickled Pink link party 🙂
Christina says
You’re welcome! Thanks for stopping by! 🙂
Mika says
I need to try this recipe! My meatloaf seems dry!
Coming from Mix it up Monday! Visit me on my blog!
Korilynn says
Oh my goodness I’m a sucker for meatloaf. In fact, just had a meatloaf last night. Thanks for sharing — going to try yours next 🙂
Christina says
Awesome! THanks for stopping by! 🙂
Blythe Bourger says
My Gee’s meatloaf recipe calls for sage and it’s the only reason sage is in my spice cabinet! After reading this, I’m adding meatloaf to this week’s menu:)
Christina says
Glad I could inspire you! 🙂 And, you inspired me too….I’ll have to try adding sage to mine next time!
Miriam Barton says
I found your blog on Thursday tips and am now following. Hope to see you around at Meatless Meals For Meat Eaters