Few foods are more comforting than good ol’ meatloaf. My mom made this Classic Meatloaf Recipe all the time when I was growing up. It’s pretty much perfect, and it’s incredibly easy to mix up. If you want to take this Classic Meatloaf up a notch, try this Stuffed Meatloaf.
More Comfort Food Recipes
- Workman’s Roast (Crock Pot Recipe)
- The Best Instant Pot Macaroni and Cheese
- Sausage and Sweet Potato Tortellini Soup
- Mom’s Sunday Pot Roast
- Chicken and Mushroom Wild Rice Soup
- Slow Cooker Hobo Dinner
Truth be told, I’m always a little shocked by how excited my kids get when I make meatloaf. I mean, it’s meatloaf. Isn’t there a rule somewhere that kids aren’t supposed to like it? I always thought I was just one of those weird kids who actually liked it.
Apparently, I was wrong, because it’s definitely a hot commodity at our house. There’s never even a tiny piece left in the pan, and there may or may not always be a fight over the last piece.
If you love easy comfort foods, you will also love my Easy Baked Pork Roast.
how to make classic meatloaf recipe
- Preheat oven to 350 degrees.
- Combine ground beef, oatmeal, milk, egg, onion, salt, and pepper in a medium-sized mixing bowl.
- Using your hand, incorporate everything into the meat. This only takes 30 seconds or so. You do not want to over-mix.
- Transfer meat into a large loaf pan and press it down evenly into the pan.
- For the glaze, mix ketchup, brown sugar, and mustard in a small bowl. Pour evenly over meatloaf.
- Bake at 350 degrees for 1 hour and 20 minutes.
- Remove from oven and drain off excess grease.
- Let stand for 5 minutes before serving.
I love that the recipe calls for oatmeal, a little added fiber. If you don’t have any or are a little freaked out by adding oatmeal, you can use crushed soda crackers or bread ripped into tiny pieces.
The sweet ketchup-based glaze that goes on the top is optional. We love to serve meatloaf with baked potatoes and broccoli or green beans. We love butter and Homemade Ranch Dressing as a topping on our baked potatoes.
Yum! Just thinking about this meal has me drooling. It’s such a great no-fuss dinner that comforts you to the core. And, seriously, you also need to try this Easy Baked Pork Roast. It’s fabulous!
Meatloaf pans are the bomb! They drain the fat themselves so you don’t have to. I’m hoping Santa brings me one.:)
Meat Loaf Pans on Amazon
Frequently Asked Questions about making Classic Meatloaf
what substitutes can I use for the oatmeal?
Using the same measurement as the oatmeal, you can use breadcrumbs or cracker crumbs.
for the glaze, what can i use in place of the ketchup?
If you don’t have ketchup, you can try adding tomato sauce to the brown sugar and mustard, or you can spread salsa on top.
can i use a different size pan?
If you don’t have a loaf pan, form the meatloaf in the shape of a loaf and place it in the center of an 11×17 pan. If you want to soak up the grease, put a couple of pieces of bread under the meatloaf before cooking.
what is the best way to drain off the grease?
You can buy a meatloaf pan that helps drain the grease. If you don’t have one, carefully drain the grease by pouring it out of one corner of the pan. Be careful! Also, you can put bread slices under the meatloaf, which will help soak up the grease.
COOK’S tools:
More weeknight recipes you'll love
- 1½ lbs ground beef
- ¾ cup quick oatmeal
- ¾ cup milk
- 1 egg
- ½ cup onion, finely diced (or grate it if your kids will freak out if they see a piece of onion)
- 1¼ tsp salt
- ¼ tsp pepper
- GLAZE
- ⅓ cup ketchup
- 2 Tbsp brown sugar
- 1 Tbsp mustard
- Preheat oven to 350 degrees.
- Combine ground beef, oatmeal, milk, egg, onion, salt, and pepper in a medium-sized mixing bowl. Using your hand, incorporate everything into the meat. This only takes 30 seconds or so. You do not want to over-mix.
- Transfer meat into a large loaf pan and press it down evenly into the pan.
- For the glaze, mix ketchup, brown sugar, and mustard in a small bowl. Pour evenly over meatloaf.
- Bake at 350 degrees for 1 hour and 20 minutes.
- Remove from oven and drain off excess grease. Let stand for 5 minutes before serving.
- If you like this meatloaf recipe, do yourself a favor and try my WORLDS EASIEST SLOPPY JOE RECIPE. You will LOVE it!
DOn’t Forget to Pin this great recipe to your favorite PINTEREST board!
Awesome ground beef recipes
Seriously, what beats a good meatloaf for comfort food? This looks delicious!
Thanks Kimberly!
I put a couple or three pieces of bread in the bottom of the pan to soak up the grease
Use extra lean ground beef and you won’t have the grease in the bottom.
True, but especially for us poor peoples, the extra grease is ever so easy pour off…
Yep and also the meat won’t burst apart and have cracks.
Ok, I feel that it’s not hard to make a meatloaf if you have the ingredients and one bowl.
That being said….the only gripe I have with this site is that it does not separate the ingredients of the meatloaf and the sauce. Well, I found out the hard way, read all the instructions to get that info.
Let’s see how my sweet meatloaf turns out, shall we?
Sorry, you had an issue with the instructions. How did it turn out?
Tried this recipe once! Sooo good, now we are having it again. Hubby says there nothing wrong with his nose as it smells so good it’s making his mouth water. BEST MEATLOAF RECEIPE EVER.
Made exactly as listed and instructed..I wouldn’t change a thing!💓
Love hearing that! Thanks Nan!
This recipe is delicious with turkey.
I’m looking forward to making this tonight but need to know: Prepared mustard (jar/bottle) or just mustard (powder)? The distinction is extremely important!
Hi James, I use prepared yellow mustard.
Can you substitute Panko for the oatmeal?
Definitely!
That sounds like a good idea. I havens in the oven so I wish I had read this a little sooner
Love this recipe….and so does the husband. I have made it twice so far in the last month.
Awesome! I love hearing that Natalie!
I fixed your meatloaf recipe this evening. It was delicious. My hubby said it was wonderful. Thanks for the recipe.
Yay! I love hearing that Alma! Thank you for coming back to let me know!
Hi Debi,
I know this is an old comment, but I am trying to find a meatloaf recipe from my childhood. My mom and aunts have passed away so I cannot ask them. The main thing I remember is that the grease was orange in color. You mentioned grease, so I thought I would ask you- Is the grease orange in color by any chance?
Thank you so much!
Hello! This is my first time making meatloaf. I wanted to no if. I can use evaporated milk.
yes, that would work fine. You could even water it down a little if you want to.
Hi Debi, Orange color grease…it’s from tomato sauce mixed into the meat and the fat from the meat. We don’t like sweet meatloaf. So I use tomato sauce (small can) along with the rest of what you’re putting in your mixture. Topping the loaf with more salt and pepper. My Mom use to put canned tomatoes on top of her meatloaf using the juice in the mixture. My husband didn’t like the chunky tomatoes on top..so I switched to the tomato sauce. Good luck finding a recipe that you will enjoy!
Thanks! Excellent idea!!
I love good recipes ,enjoy being in the kitchen.I am a good cook,but we can never know to much.
Kimberly, This sounds like a Great Recipe, one thing my Mother did is poke about a half a dozen holes on the top to let the ketchup mix go down in the Meatloaf
I mix some dry onion soup powder into the catsup mix.
I am also going to try this dry onion soup powder. Love the taste .
Gross
I hope yours tasted better. I followed the recipe and it was so bland.It need some green pepper added and ketsup added to the mix.
just my little trick to insure against being bland is to add some A-1 to the catsup mix . it gives it a kick . try it if you find your meat loafing bwahaha
How much soup mix do you use?
You. Great ideal with the holes. I’ll do that next time I make this
great meatloaf.
Love this idea!
Add a bit of nutmeg to the ketchup mustard topping. It’s so delicious!
The only thing I do different is I use cornflakes as my filler instead of oatmeal or bread crumbs.
Cornflakes are processed food, which is unhealthy. I don’t use “quick” oatmeal, I use raw oats, which are healthy & very nutritious.
You’re talking about “unhealthy” while scarfing down meatloaf. Do you use nonfat butter and sour cream on your baked potato? Come on! It’s meatloaf.
The only difference between your”raw” oats and quick are that quick oats are heated slightly and rolled, nothing is processed, they are still gluten free, maybe you are referring to cut oats. I don’t know how you’d use whole oat the only other type you could mean.
This recipe is yummy, a lifesaver if you can’t have breadcrumbs
I still make it the way Mom did. Ground beef, celery, onions, green bell pepper, she never used milk, tomato sauce instead. salt, black pepper, egg and bread crumbs. Topped with several slices of bacon and ketchup. I always have some left over for sandwiches!
I was looking for a comment where someone didn’t use milk (my son has a severe milk allergy). Mind if I ask a question? Do you think I could substitute the milk for tomato sauce? And would the meatloaf have the same consistency?
Tomato juice would probably be better than tomato sauce. You could also try almond milk. My sister uses that because she has children with milk allergies.
I have used this recipe a few times and my husband and I both love it! I only revised it a little bit the last time I made it because I was out of regular mustard so I used spicy mustard…..yum yum yum! No regrets! But also like with regular mustard too!
Awesome! I am so glad you like it and I am going to have to try spicy mustard next time. 🙂
I made this for the first time yesterday. I never had meatloaf growing up, one of those things my mother refused to cook. I’ve tried to make it over time and the hubby and I had a lot of ground beef from our bulk purchases this past weekend. I had all the ingredients readily available in my house and we were both Blown Away! Growing up Italian, I can make a mean pasta, homemade meatballs, etc., but wow, this was amazing and I just wanted to thank you so much for sharing!
Aww, Thank you Jackie. I am so glad you both loved it. It makes me so happy to hear comments like this, Thank you for taking time to come back and let me know.
I make the same meatloaf but I add some chopped green pepper and chili powder. Oh so good!!
This sounds amazing. Have you ever substituted ground turkey for the ground beef?
Yes I have Suzanne. It still turns out great. Sometimes to give it a little more beefy flavor I add beef bullion instead of salt.
Can you just shape on sheet into a loaf will it work the same? I don’t have a loaf pan
Yes, depending on the fat ration in the ground meat it may produce a large amount of greasy fat, so just be careful to put it in a pan that has a lip around the edge to catch the fat.
Have you ever tried this with pork mince?
I haven’t. But a mix of pork mince and ground beef would probably be really good.
It WAS quite simple to make, and the texture was just fine. It was moist and tender. The only thing missing was TASTE ! It was just plain bland! I just had absolutely NO ZIP ….
So sorry you didn’t like the flavor Phil, you could try adding some pepper or salsa next time.
Could you make this in a crock pot? If so how long? Thanks.
debelee23@hotmail.com
That is a good question. I have never tried it. I am sure it would work, I am guessing you would need to cook it on low for about 5-6 hours or high for 3-4. But I would suggest watching it closely to be sure it doesn’t burn.
I am lactose intolerant can I leave out the milk or replace with lactaid?
Hi Talina, you can use almond milk or lactaid and still get great results.
I cook mine in muffin pans.You have servings ready to serve ,and I like the crusty part and by cooking in muffin pans it is born and crusty all around.
I love the crusty part too. I’m definitely doing that next time.
I have a meatloaf recipe passed down from my Mom and the one I’ve used for years but it doesn’t even come close to this delicious recipe. Not only was it the best meatloaf I’ve ever made, it’s the best tasting meatloaf that I’ve ever eaten, whether it’s friends, family, or church dinners, it’s also the best I’ve ever eaten in a restaurant. Thanks for sharing such a delicious recipe.
Wow! What a compliment. Thank you Barbara you made my day!
I went straight by the recipe and it was AWESOME. Thanks for sharing!
If I double the recipe do I double the time it bakes?
Hi Anita, I double this recipe all the time and cook it in two loaf pans. I cook it the same amount of time. The only way you will need to double or add more time is if you are using a pan that will make it extra thick.
On your glaze you don” say how much of each lngredent
Hi Jack. The amount of the ingredients for the glaze are listed in the ingredient list under where it says GLAZE in all caps.
Homemade Italian meatballs recipe, please. 🙂
I’m with you Joyce, gotta have some bell pepper in it. Oats have been my secret ingredient for years! This recipe works very well with venison as you do not have all that grease to deal with!!
Sorry, if you want meatballs then go somewhere else.Where doing meatloaf!!
Super duper !! Especially when Worcestershire sauce added . Baked on a sheet pan also . 🙏
Yum! I need to try adding Worcestershire sauce!
Would ABSOLUTELY love to get recipe for your meatballs!!!!!❤
This is the same recipe I have used for 50 years, The only difference is that instead of mustard and brown sugar in the catsup, I use white sugar and nutmeg. TRY IT, YOU’LL LOVE IT!!!!!
I make my meatloaf topping with 1 can of Campbell’s Tomato Soup and gradually add brown sugar to it till it’s to my liking. Mix well and let set while meatloaf is cooking then about 10-15 minutes before it’s done I pour the tomato/brown sugar mixture topping on the meatloaf but reserve about 1/2 to use after plating if you choose to do so.
This has become a recipe that we make every couple weeks! Just wondering if you know the calorie count per serving? Thanks!
So glad you like it. Unfortunately I don’t have the caloric info, sorry.
Can’t find the directions!!!
Did you click on the read more button? it is red.
Maria is this trumoo regular or chocolate milk?
I don’t know, I don’t know why it says that. I just use regular milk.
I don’t know what’s missing but I tried this recipe and it is so bland. There was no taste.
I am so sorry to hear that. Did you forget the salt? I just made this for a guest yesterday and they couldn’t stop raving about how good it was.
Why would you think that you would put chocolate milk in a meatloaf? Really?
mex stile
Don’t know why but when I tried to subscribe I got a forbidden message.
That is so weird. Is the e-mail you used to comment here the one you would like the newsletter sent to? If so I can add it manually.
Great idea!
Hi i would like to know if robin hood minute oats is the same thing as quick oatmeal. Your recipe calls for three quarter cup of quick oatmeal for the recipe of classic meatloaf. Hope to hear from you soon because i would like to make the recipe for supper tonight. Thank you.
Shirley.
Sorry I didn’t see this the same day you sent it. Hope you figured things out. Minute oats would definitely be the same thing as quick oats. You can use any kind of oatmeal and still get good results with this oatmeal. The quick oats are just smaller and disappear into the meat mixture so you can’t see them in the finished meatloaf. The other oatmeal are a little larger and can still be seen in the meatloaf.
Thank you for this recipe. My kids love it!! I just baked it in muffin tins instead of one big loaf. Quicker cook time and individual serving size. Freezes great and makes a quick dinner for the 2 sets of twins, lol. The kids ask for this dinner too. A real hit.
Two sets of twins! WoW! You are a busy mama! I am so glad the meatloaf is a hit with everyone! Cupcake tins are a great idea! I love that they ask for it for dinner! Thank you for coming and leaving a comment!
I didn’t have ground beef so I used turkey. It came out very tasty. Looking forward to making this with ground beef.
Awesome! Glad to hear it!
I use ground Turkey extra lean
gd pm I don’t need to read all 116 comments to know this is terrific! my mom made it close to same. she uses homemade bread crumbs (stale bread crumbs stored in cold oven until ready to pulverize). some diced green peppers & onion. I lined loaf pan with raw bacon. topped with bacon. serve with mashed potato & peas. he calls it another “signature” dish. even on a chilly rainy summer night. ps prep potato, onion, peppers the night b4 & easy week night meal. thank you.
Hello! This is a great recipe! I’ve made it countless times and it turns out great every time. I wanted to know if this could be made ahead of time so I can leave it in the freezer for a busy weeknight? Thank you!!!
HI Ayesha, Sorry it has taken me so long to respond. Yes, this works great to freeze to use later, I wrap it in plastic wrap and put it in the loaf pan I want to bake it in and let it freeze. Once it is frozen I take it out of the pan and put it in a large ziploc or wrap it in foil. Then when I am ready to use it, I unwrap it while it is still mostly frozen so it’s easy to move and put it in the baking pan. IF you bake it frozen it will need about 45 more minutes to an hour to cook…or you can let it unthaw in the fridge for a day before baking. Hope that is helpful.
I like to double the “glaze” , as everyone loves it as a “dipping” sauce” on the finished meat loaf….Delicious recipe!
Kimberly,do you think I could make it in a slow cooker?
I cook this in the crock pot all the time. Instead of mustard in the glaze, I use 1/4 tsp of nutmeg. cook one hour on high and 3-4 hours on low to med.
I double the glaze too.
this glaze is also great made with bottled chili sauce instead of ketchup. my kids love it!
I think Heinz 57 would give this recipe a nice kick!
you are absolutely right! I use a mixture of Heinz 57 sauce and brown sugar for the topping and well as putting a couple of tablespoons in the meat mix. It gives it such a nice kick.
I put a small can of tomato juice and Heinz 57 in the meatloaf, no milk, ketchup, mustard or brown sugar. On top I put a mixture of brown sugar, ketchup and barbecue sauce. Bake it for the same amount of time. To make it extra special, patted the meat mixture out in a rectangle shape on parchment paper, sprinkle shredded cheese over it, and cut up green onions – “roll-it-up” and place in your glass loaf pan – same sauce on top.
I used salsa instead of ketchup and it was delish!
I use Sweet Baby Ray’s barbecue sauce instead of ketchup and it works out better than ketchup!!
What about ground turkey or chicken ?
Ground turkey is a great choice, I don’t think i would personally use ground chicken, however ground turkey paired with grass fed beef is a good choice. I hope this helped…Janet ????
If using turkey or chicken, use cream or 1/2 & 1/2, instead milk (chicken & turkey meat tends to be dryer than beef) and add 1 tablespoon of grapeseed oil to meat mix.
My husband of 47 years loves my meatloaf. I have modified it over the years to get just the right taste and texture. I pretty much make it like yours but add a little Worcestershire sauce ( about 1 tablespoon I think, I don’t use a recipe) and use small torn pieces of white bread,not oatmeal. The best thing I do is shape it into a loaf in a heavy iron skillet ( lightly spray with cooking spray) so that the entire top and sides get brown and somewhat crusty. Husband likes it without a tomato based topping, either plain or with my mushroom gravy. To get really fancy you can hide about 3 shelled boiled eggs in the middle, so that when it’s sliced you also get a pretty slice of egg.I also sometimes substitute about a third of the ground beef with Italian sausage.
My mom use to do the same with hard boiled eggs, We loved it. Great meatloaf, hungry for it now !
My mom made this and she put sausage in it also. Man was it good.
I made this recipe and it was so dry and tasteless although I had added some seasonings I like well. Hence, I tossed it out 🙁 I even did bacon strips on top. Recipe tossed out and I will stick to the only one I will consume. Thx anyway; surely many will enjoy. Your efforts are appreciate and we all do not like the same thing, I know.
Sorry to hear you didn’t like it. Hope you find one you love.
I have made this meatloaf for the last 20 yrs. I have a couple differences . I also add italian bread crumbs and fresh garlic, and I cube up cheese and .mix it in the meatloaf, whatever amount you think your family would like. then on the top I put a good amout of catcup and then sprinkle brown sugar over that. When ever I make this the neighbors drool. It smells so wonderful. Anyone who smells it cooking have come to my door wanting know what I was cooking and they have to know how to make it.
HOW DO YOU OR WOULD YOU MAKE A GRAVEY TO GO WITH IT. SAY TO PUT OVER AMED POTATOES. MY MOTHER USE TO MAKE IT AND I CAN NOIT COME UP WITH THE RECIPE FOR THE GRAVEY.. PLEASE HELP.
Heinz has jarred gravies that are pretty good. I read on another site that someone poured a jar of brown gravy over the meatloaf about half way through cooking instead of using the ketsup or tomato sauces. I don’t know if that is what you are looking for but it may be worth checking out if you can’t find a recipe.
Like others, this is about carbon copy of our Mom’s, and it was awesome. Juicy, great flavor. You got 8t down pat. Only diff is Mom used bread crumbs (fresh)…I LOVE the oatmeal sub! Thank you!
I make this only difference is I add a teaspoon of liquid smoke to it
My Mom always used crushed saltine crackers in stead of oatmeal–I can still taste it!
This was a great recipe my family loves it. I’ve never made meat loaf before and this will always be the recipe i will make. Awesome!!!!! There is def a ton of flavor
Yay! So glad you and your family liked the meatloaf!
This is also the recipe I was raised with. It usually does better with a little fattier meat. If yours was too dry perhaps the meat was too lean. I know it’s not popular, but some of these dishes need a fattier meat, that’s what the oats cook in. I love it and hope you find one you love as good. You could try adding bouillon to the mixture with the lean meat. You need it to look very moist before cooling.
I use 1 pound ground beef and 1/2 bound pork sausage. The combination gives it a nice flavor and a moist meatloaf!
What is the cooking time ?
350 degrees.
I use 1/2 lb of ground pork as well… I also soak my torn bread pieces in milk..
Maybe your meat was too dry. You have to use at least 85/15.
I thought the cooking time seemed awfully long for this recipe at 350. I’ll have to try it and check it while baking.
I think the cooking time sounds very long as well. One hour tops and this is basically the meat loaf recipe I have used for nearly 50 years!
Don’t blame this recipe for not turning out for you. You didn’t even follow the directions right.
Can not understand how it turned out dry. I added two cups of grated cheese plus a chopped bell pepper and it was outstanding. I cooked it to exactly 165 degrees internal temperature. Very moist.
Wow, that was an un-necessary comment!
So was yours.
Maybe your meat was too lean. For a lean beef, I always mix with ground pork. I’ve used Italian sausage, ground pork, even ground breakfast sausage in a pinch. You just need the extra fat so the meat doesn’t dry out. Alot if people use equal portions, I generally use 2 to 1. Beef (2) pork (1) you could even cut the pork portion a little more. Just need some fat!!! Besides…fat is flavor!
I add 1//2 cup of sour cream. Makes it soft and juice, Also cover it the first hour with Alu. Instead of mustard, you can add some curry for a slightly different taste. (know curry wurst?)
So Joan, give us your recipe.
you either over cooked it or you left out something. Of course some people just don’t like meatloaf. My son came home from Kindergarten and informed me he no longer liked meatloaf. I made him eat a small piece anyway and he changed his mind. This recipe is exactly like my own, except I use evaporated milk.
With all due respect to all, if you change one thing from this recipe, then you have not made THIS recipe. Change one thing and you are no longer making Maria’s recipe but rather your own recipe.
LOL Susan I think u r right. I love reading comments, I made this last night. I changed all the ingredients and cooked it a different way. Turned out great thanks for the recipe!! People do mean well tho, and meat loaf has no boundaries!
I use onion soup mix,
Werchester sauce
And all that same ingredients
Also use tomato soup on top not ketchup.
Just wondering if you may have started taking a blood pressure medication or other prescription that is affecting your taste buds. This happened to my husband and he started to find everything bland.
You are so right. Fed it to my dog, he will eat anything.
OMG thank you for the suggestion to grate the onion, really feel stupid not rocket science lol!!
you can also put the onion in the blender, my children who are now grown recently realized my secret. Works with bell pepper too. Puree it and they can’t find it in their food, but the flavor is there.
love it!
That’s what I did for my kids growing up! Made a paste of the onion, then when they asked if there was any onion in it, I would reply, “Do you see and onion?” they would say “No.” and eat every bite on their plate. This is a good way to disguise veggies in different dishes, especially casseroles or gravy!
Pureeing the veggies also enhances the meat flavor with onion and pepper flavor in the meatloaf because you juiced it making moist as well 🙂
A SIDE NOTE: sorry not high jacking post just sharing
Yes, I had to puree the veggies in Potpie as well, my youngest son as a lil boy did not like veggies but did the chicken and potatoes now eats everything thing .. Funny thing my oldest son and I thought it made a better tasting Potpie pureeing the veggies as a veggie gravy with potatoes and chicken. So now I do it all the time. You also get way more flavor and veggies that way. Puree veggies, corn starch, chicken broth/stock add potatoes and chicken simmer till thicken pour in pie crust.
I always add a couple of tablespoons of barbecue sauce to the meat mixture along with adding some to the ketchup topping. So good.
Kimberly, I would like to make this for a family get together. If I double the recipe does the cooking time vary? As you can probably tell I’m somewhat of a novice at cooking,enjoy it,but Im of the group that needs explect directions.
Ann, I’m not Kimberly, but I normally don’t put mine in a pan, but make a loaf type on a cookie sheet with a rim (to catch any fat). If you just make the loaf the same height as you would the smaller amount, I would think the time would be about the same. Using a meat thermometer as someone said above, to 165 degrees is a great idea. I used BBQ sauce in the meat mixture as well as on top and I broil it the last 10 mins or so because we like a kind of crust on it, so with broiling with the BBQ sauce used like the glaze makes it sooooo good! I also will add a can of carrots or other veggies chopped really fine to add some nutrition and you can’t really taste them. Now, I don’t make my onions that fine either, I usually cut them larger because my son doesn’t care for them, and that way he can remove them easily. Sorry, I kinda threw everything in there! ;o)
Hi,
What do I use for my ketchup glaze?
The Ketchup, brown sugar and mustard. The amounts are listed in the recipe.
I don’t have Quick Oats can I Substitute breadcrumbs for the Oats?
Yes, that will work fine. Crushed soda crackers are also another substitution.
WOW! I never had meatloaf but my boyfriend loves it and asked if I can make this for him. I was so nervous because I was unable to find breadcrumbs at the supermarket; therefore, I used Ritz crackers. For the glaze, I added a little bit of honey and Worchestire sauce. We loved it!!! It was moist and the crusting on the top was perfect. I really appreciate this recipe and look forward to making this again.
This makes me so happy! Glad you guys loved it!
Hey, Shantel,
Bread crumbs are just crumbled up bread. Remember that for next time, so you won’t be looking for them in the store. There are packaged bread crumbs, but your own are better and much cheaper.
Mama always put a little finely chopped green pepper in her meatloaf and I think I would add this because it just doesn’t see right to me without it.
Yes, you should definitely add some green peppers to yours. 🙂
A print button
Hi, thanks for sharing. I will definitely make this recipe. My husband loves Meatloaf. But my question is if instead of ground beef, I will like to use buffalo ground meat.thanks.
Buffalo will work great but it is a leaner meat so it may come out a little dryer. You could add a little extra milk or throw in some fine chopped bacon or something fatty like that.
I make this same meat loaf except I put 1/2 small can tomatoe sauce in the meat mixture & usually don’t put sauce on top. I don’t add the milk either. I put about a tsp. of thyme seasoning in it also. Really good!! Everybody likes it & they put there own catsup on it.
I also use 2 lbs of meat to recipe.
I just got thro putting mine in the oven. My mom did not use mustard or brown sugar that i know of but it was good and your’s sounds delicious so i am trying it.I hate to tell you this but i stopped to answer the phone and mixed everything up put it in the oven and did not see that the brown sugar ketchup and mustard was supposed to go on the top until i read it again.UH OH Can’t wait to taste test it.
I add strips of bacon on top. MMMM
My family devoured this with barely an leftovers! I’ve made meatloaf before with bread crumbs and bread cubes but not oatmeal. You can’t even see it and everyone got a secret serving of fibre. Thanks for the recipe.
I made this for me and my Husband and it was delicious! Thank you for sharing your recipe!
Great! So glad you liked it!
Ejmiller6861@gmail.com
If i use 2lb of beef do i double the whole recipe???
I would 1 and a 1/2 it with two pounds.
What can I use and how much in place of oatmeal don’t want to go to the store
Crushed soda crackers or bread crumbs.
I added sautéed onions mushrooms and fresh garlic. I also put ketchup into the mix. Gives great flavor and I used water instead of milk. Sometimes I take roasted veggies and chop and fold them into meat Healthy
Second time I’m making this recipe. One of the few meatloaf recipes I don’t get acid reflex. It was easy to make, Meatloaf was nice and tender. I surprised myself it tasted real good.
My mom always added a small can of v8 juice to the mixture to hide the veggies. 🙂
Such a good idea!
Help please, does anyone know how much
protein is in each slice? My husband is getting ready for weight loss surgery and needs to eat high protein low carbs.
Oh by the way the meatloaf is very very very GOOD. Thank you
Hi Robin, I am glad you liked the meatloaf. I am not sure how much protein is in each slice, i would guess between 12 and 16. I hope things go well with your husbands surgery.
Amazing meat loaf. I made a few changes when making it. It put the brown sugar and mustard in the meat rather than mixing it with the ketchup to put on top. I also added a layer of bacon and honey and dang did that hit the spot.
Yum, those changes sound delicious! Isn’t it fun to experiment and make things your own!
Best recipe! How much more would you cook for a Double recipe? My boyfriend LOVES IT and I need to make more lol.
So glad its a hit with your boyfriend! If you double the recipe (just put double of everything) you can either cook it in two pans for the same amount of cooking time or if you have a 9×13 pan you can put it in that and it will need about 20 minutes less cooking time.
Meatloaf always showed up at all our Oklahoma family reunions as well as our family dinner tables. But our traditional recipe which is so much like yours also included 1 tbs Worcestershire sauce, Ritz crackers instead of oatmeal, green peppers chopped fine like the onions. We don’t use milk as my daughter is lactose intolerant so we just leave it out. And we add strips of bacon on top of the glaze. The tradition also included mashed potatoes and green beans with hot rolls on the plate.
Yum! That sounds Delicious Terre! I love that it is served at your family reunions, so fun!
Saw a friend mix several shakes of salsa to hers, and it’s definitely a good addition.
Great recipe, I added one grated carrot, cup chopped mushrooms and substituted chicken sthock for milk.
Yum! Sounds delicious!
Made this recipe and my friend who was over for dinner said he usually doesn’t like meatloaf but he REALLY thought this one was good.
yay! I love hearing that!
Cook covered with foil or not? I’m wondering if the ketchup will burn on top? Thanks
Hi Shea,
Uncovered, It won’t burn but it will caramelize a bit.
I love this recipe. I have been using this for years. But I do add garlic. Sometimes, I add a package of dry onion soup. Then, less salt. Everyone loaves my meatloaf.
Yum! Those both sound like delicious additions!
Fantastic! ⭐⭐⭐⭐⭐
It is so rare to find a really good, ‘old-fashioned-like-Mama’s’, meatloaf but this one was spot on. Wouldn’t change a thing.
My super picky family LOVED it!
Thank yo so much Janet, This is such a huge compliment!
I would have never thought of adding oats to it. It looks pretty tasty 🙂
I’ve always used oats in my meatloaf. Love love it. I really like putting catsup, mustard and brown sugar mixture on the top. Thank-you.
You’re welcome. 🙂
I make mine like this but use bread crumbs, i’ll have to try with oats. I fry in my frying pan . Dont know how to add my pic to t
his.
this is the same recipe I use.. except I add some chopped green peppers to mine.. we love it !! Just had it the other night.. wasn’t even enough left for another day and there is just the two of us.. I do put mine on a broiler pan that lets the grease drop under the meat.. so no draining.
Just a little tip: After the meatloaf is mixed, cover the bottom of the pan with bread slices. The bread soaks up the grease and also makes your pan easier to clean! It’s crazy but it works!
wow I tried using the bread and it worked great. Thanks for the tip.
My Mom always put halved carrots sticks under her meatloaf. They lift the meatloaf out of the grease and taste delicious!
This is a fantastic idea! Your mom is a genius!
In addition to the top sauce ingredients I add a shake of cinnamon and Nutmeg to the mix.
I put a few tablespoons of the br. sugar mixture in the meatloaf and on top. YUM
I think I will try this too!
My mom always used oats too. Once married, I was surprised to hear people used bread crumbs or pulled apart dried bread, etc. I even had a friend that said she used crushed corn flakes in place of oats or bread crumbs. Just remember, the oats have to be the instant kind. This is a simple, easy and delicious recipe. I’m glad to come across it, as this was my mom’s too.
Hi Sue, Thanks for your comment. Why is using the non quick oats a problem, I have used them before and don’t remember it making a difference.
I don’t use instant oaks either, just a handful of quick oats, the kind you cook.
I have used old fashioned and quick oats. Prefer the old fashioned because to me it has better texture.
I’ve always used regular oats…work fine. This recipe is very similar to the recipe in the Betty Crocker cookbook which I always use. It has a few more seasonings/spices, though.
I use to use oatmeal, but once I tried the italian bread crumbs everyone like it better.
It doesn’t make a difference. I have never used instant Oats, lol.
I use my Grandmother’s recipe which calls for crumpled up saltine crackers instead of oats. I tried both and prefer the crackers. Just a thought, Thank you.
I agree…saltines are better than bread crumbs…I NEVER use bread crumbs…the meatloaf holds together better with saltines better than bread crumbs.
My mother always used the crackers too. I have followed her recipe. But, I will try this one.
I use bread, soaked in a little milk. Was my Grandmother’s recipe.
Good idea!
Me too! Works like a charm. : )
Janna…was your Grandmother Sicilian? I do the same, which is the way my Sicilian grandmother made meatballs. I soak the bread in milk and then squeeze most of the milk out before adding to the ground beef mixture. So good!!! I love it with oatmeal as well.
How many slices of bread do you use?
Am I supposed to cover the meatloaf with tin foil or leave it uncovered?
Leave it uncovered.
I use the wedding oats only. They are small and unnoticeable in appearance. Yum!
I’ve always used regular oats and I haven’t had a problem. I also add chopped bell pepper to my meatloaf. This conversation has me wanting meatloaf.
I too also add chopped green pepper and and slice three or four on top before sauce.
HA Fro
This is the recipe my daughter, daughter-in-law, and I use as well. Instead of one large loaf, we make individual loaves.
I also make individual servings by using muffin tins; much quicker for those after work meals and freezing extras. Just be careful not to overcook and dry out. Using meat thermometer is good idea.
Heinz now makes a Hot’n Spicy Ketchup, perhaps worth trying for extra zing.
How long do I need to bake them if I use muffin tins?
My Mom used Special K in her meatloaf.
What a great idea!
I have always made my meatloaf just like this for years. Just a side note…add a few teaspoons of horseradish ON THE SIDE of the plate when serving…don’t knock it until you try it…:-)
My mom would be all over the horseradish. I’ll have to tell her. Thanks Barblyn
maria, i always put a couple of spoonfulls of horseradish sauce mashed through my potatos, depending how many ive cooked, not to much, taste as you go, this will complement your meat loaf dish, that we loved by the way.
Yum! I definitely need to try that! And I am so glad you loved the meatloaf.
Hi .. allergic to red meat so do you think ground pork would be ok? The recipe looks delicious and would love to try it.
Yes, ground pork or turkey will work great.
Try lining the pan you bake it in with bacon slices, it is really good.
Do you cover the meatloaf while cooking?
No, I never cover it, I like for the edges to get a little crispy. 🙂
This has got to be the best meatloaf I’ve eaten. I used ground turkey and 1 tbsp Worcestershire sauce in mixture. My kid who dreaded eating it is on her second piece.
My mother always used oats when making her meat-loaf. I use 1/2 bag of Croutons. It is dry bread. Usually seasoned differently then we are used to. Cheese, Italian, etc.
My mother also made a “Mexican Meat-Loaf”. Must have been great, bf ate 2 PANS.
Croutons are a great idea. Yum!
MY FRIEND SHERRY TAUGHT ME TO USE A 8 X 11 PAN AND UT CUT POTATOES ALL AROUND THE MEAT LOAF. THEY ARE SO GOOD. TRY IT. DEANNA
IT SHOULD SAY ‘PUT CUT POTATOES’ AROUND
What a great idea. I’ll have to try that.
I put carrots on one side of the meatloaf and sliced potatoes on the other side.sprinkled with garlic salt pepper and onion soup mix.drizzle with oil.a complete meal in one dish.i also use oats and I like a sweet bbq topping for the topping.
YUM!
I have also used stove top stuffing crushed up it is yummy
What a great idea!
So many great comments! I’m going to try the potatoes on both sides. I’ve always used bread crumbs and added a layer of cheese in the middle. Usually it’s cottage cheese, but if that’s not on hand, mozzarella works. I may try oats this time.
Yum! I’ve never thought of adding cottage cheese in the middle. My kids would love that!
I have always used preseasoned/prepackaged stuffing mix for Pepperage Farms for my filler which has sage I believe in it which gives the meatloaf a nice different, but not overbearing taste.
YUMM-O
Ive used boxed dressing in meatloaf also. just add extra onions.Great taste.not just for chicken.
My friends mom used sage in her hamburger patties made with bread crumbs and egg too. I remember loving them.
My Momma said that during WWll they used oats to stretch ground meat. You could only get so much meat with your food rations so oats would stretch it out to make more servings.
my mother used quaker oats in her meatloaf since 1950…..with a package of dry onion soup mix an egg, a squirt of ketchup a bit of real onion and topped with tomato soup….. cant be beat!!!
I also add, to the meat mixture,
one carrot and one celery stalk, ground up fine in the food processor. Put it in a bowl with the milk and microwave for 2 minutes then add it all to the meat mixture. When baked you hardly see them.
I use oats because I am gluten intolerant . My mom used to use bread or crackers..I also add a little green pepper. Gives it a great flavor..
oats make it moist. same recipe I’ve using for years but don’t use the brown sugar..
I ve used oats before and it makes it more moist and holds together better!
You know, I’ve never been really in to meatloaf -but I think it’s time I revisited it. This looks amazing!
I’m like you. Never was too into it but gonna give it another try… The comment suggesting potatoe’s around it sounded great but wonder if too much grease????
You should…it is a great comfort food with a big nostalgic flavor for those of us raised by parents having gone through the depression…I remember eating alot of split pea soup and surprised to find it my favorite now!
Thanks for sharing this. My son is obsessed with meatloaf and I’m always trying to find one that all three of us love!
My mom made meatloaf all the time when I was growing up….and I never make it! I’m sure my family would love it!
Homemade meatloaf is one of my favorite foods ever! Love this classic and totally delicious recipe.
I can never get meatloaf right. It’s either crumbly and dry or too wet, but this version looks just perfect.
This one comes out just right every time! 🙂
I think it depends on the meat…I always use the leanest ground round. We also always put celery and green pepper in our meatloaf.
That’s what’s great about this meat loaf! The rolled oats and egg makes it so moist and it will hold together, Its even better the next day as a sandwitch, on bread with mayo and lettuce! Yum! Or you can use it the next day like meat balls with spaghetti, You just chill it and carve it in squares, toss it in the sauce! This meat loaf is the bomb!
love these ideas!
My dad would make meatloaf sandwiches using mayo and ketchup & pickles a mock Russian dressing??
OH, soo good with added lettuce and onion sure a tomato from Jersey 🙂
My family love meatloaf and I will be trying this Sunday with some cabbages!!
I love this recipe #1 because it’s so tasty! But #2 because I’m GF and all I had to do was use my GF oats… and it’s perfect! Such a great idea. A favourite in our house!
I am so glad you like it Kaitlin and yes, it is extra awesome because it can so easily be gluten free.
I am going to try it just because you said gluten free. That’s exactly what I need.
What do I substutite to make it gluten free
As long as the oats, ketchup and mustard you are using are gluten free you do not need to make any other changes. You can also use gluten free bread crumbs in place of the oats if you prefer.
I’m just curious if you ever make ahead and freeze? Do you freeze it before you cook it? Do you have a process for doing that with the glaze etc? I just made it and we are waiting for it to finish in the oven.:)
Yes it works great! I line my loaf pan with plastic wrap, press the mixture in, wrap the plastic wrap over the meat loaf and put it in the freezer for a few hours and then take it out once it is quite solid and put it in a ziploc bag. When I am ready to cook it I take the plastic wrap off and put it in the same loaf pan and bake it. If you bake it frozen you will need to add some extra cooking time, I add the glaze the last 3-=45 minutes of cooking.
I’m baking it now! Can’t wait…super excited about the glaze. Just curious, why does it take an hour & 20 minutes?
Depending on the size of your pan, it takes that long to cook through. 🙂 Hope you liked it!
If you use parchment paper instead of plastic wrap before freezing, you can leave it on the meatloaf while baking it. I always struggled to get the plastic wrap off in one piece. Old cooks can learn new tricks…smile.
Good idea, thanks for the tip Lynda. 🙂
I made this last week and am making it again today- the only change I made was I doubled the ketchup topping. Very good!
Awesome! So glad you like it!
This is seriously the BEST meatloaf recipe! I made it for the first time a few weeks ago, and my husband has been after me ever since to make it again. I just put it in the oven for tonight’s dinner. 🙂 Thank you so much for posting this! (For some reason my browser or the site won’t let me give it the 5 stars it deserves.)
Thank you SO much Michelle. I am so glad your family likes it. I really appreciate you coming back to let me know. Thank you!
You forgot the bell peppers
My mom hates green peppers and never used them, I grew up used to the flavor without them and prefer it that way myself now. 🙂
My Mom always made meatloaf with green peppers too and I never liked it. I didn’t make meatloaf myself for years because it never dawned on me to omit the peppers. Now when I make it I put cheese slices across the top the last 5 minutes and top with the glaze. It’s delicious! No peppers!
Got to have a small amt. of green pepper myself.
I love using the bell peppers and using a pound of ground sausage with the burger. For my Spanish friends, I add in Jalapeno peppers and Habanero peppers …. spicy, but oh so good … I make individual mini loaves and bake them on a broiler pan sprayed with Pam.
Just curious how “ketchup-y” the glaze tastes. My boyfriend is very anti ketchup and will definitely taste it if I try to pull a fast one. Would you happen to have another suggestion for a topping? Other than that I cant wait to try it tonight!
It’s more like a sweet tangy flavor then ketchup-y, but to be honest as a kid I hated it and would scrap it off. If you want to try a differnt topping, you could saute some mushrooms and onions and thicken it with a little heavy whipping cream or if you like cream of mushroom soup add 3/4 cup of milk to a can of it and a spoonful of sour cream.
I use to use canned mushroom soup,some in mixture and rest on top,everyone liked it.
I’ve never thought of putting it in the meatloaf, I bet that is delicious. My mom used to make a stuffed meatloaf and put a mushroom gravy on top.
Never heard of a meatloaf pan, I will check that out on Amazon. I put a sheet of plastic wrap over my loaf pan, press meat into pan to shape,then flip it over into small roasting pan with rack. Recipe sounds awesome, will make this weekend.
You could always just use tomato sauce. I’ve subbed that in a lot in recipes that call for ketchup. I do like the mushroom/onion gravy idea too. Kinda like Salisbury steak.
Good idea, I should try that, I would probably like it better. I love makeing a stuffed meatloaf and putting the mushroom onion gravy on it, soo good, I should make that and post the recipe soon. 🙂
Have you ever thought of laying 2-3 strips of bacon over the top before you add the glaze?
Your recipe is very similar to mine, however I do put bell peppers in mine. I love leftover meatloaf sandwiches if there happens to be any left overs.
I use leftover meatloaf to make a shepherd pie…so good…put sliced meatloaf in bottom of pan…add cream of corn on top and next mashed potatoes and sprinkled shredded cheese on top..
I like the Idea of shepards pie recipe using left over meat loaf, I never thought of it ” But I will try it! If there is any meat loaf left!
You can also use spaghetti sauce and mozzarella cheese as a topping and make it more Italian. I switch it up every once in a while.
Great idea Nicki!
your ketchup topping for your meat loaf is called Piquant Sauce 1/3 cup ketchup 3 T. brown sugar 1 tsp. dry mustard I like to use crackers instead of oatmeal and bell pepper
I really love to press the meat out into a rectangle, then put mozzarella & thinly sliced Italian ham on one end, & “roll” it so the ‘stuffing’ stays in the middle! omg, it is to die for!
My mother had two recipes; this was one of them. She used crushed soda crackers instead of oatmeal but otherwise the recipe is the same. The glaze is more like BBQ sauce doesn’t taste like ketchup at all. I don’t like ketchup either so your boyfriend will be pleased. My mother’s other meatloaf recipe mixed up the same, BUT, after forming it into a loaf and putting it into a roasting pan, she covered it all over with bacon slices, securing the ends with toothpicks to keep it from pulling away. Now THAT was meatloaf to die for!
ps — I think the recipe was from the Better Homes and Gardens cookbook, 1950s edition.
I use the Hunts Meat-Loaf Fixin in a can and mix in a bowl with a little Mustard and brown sugar, stir really good and as I mix the meat mixture up I pour half of the meatloaf fixin with the brown sugar in the meat and pour the rest over the top of the meatloaf and bake it, my son in law loves my meatloaf and can tell the difference when I try and change it any lol.it has a sweet tast to it.I will be making a meatloaf for our stand in Pastor for lunch after church on May 15th.Hope he likes it .God Bless.
I sometimes kick it up a notch with Chili Sauce instead of ketsup – don’t need as much brown sugar & I also use a tablespoon of Worcestershire sauce in the loaf-mix; then I form into hand-size meatloafs for individual loafs — makes cooking a lot shorter & also looks really great on the plate. Luv meatloaf of all kinds!
oh and I set them on pieces of bread to soak up excess fat….. :0)
I use chili sauce and not ketchup. It’s better. Also, I don’t like oats in my meatloaf, I like cracker crumbs better.
My mom used cracker crumbs sometimes too.
I don’t measure ingredients but. for the sauce I mix small can tomato sauce, sugar approx. 2-3 tablespoons and woscheshire sauce.
In the oven right now. I shaped it into a loaf on a broiler pan. (a pioneer woman secret)
I used honey instead of brown sugar…there is still an hour left to cook…but it’s already smelling amazing. Thanks for the recipe.
Awesome! I do that broiler trick sometimes too, I just hate cleaning the broiler pan afterwards….I guess I should probably line it with foil or something. 🙂
I am curious, why the broiler pan…always looking for new tips/tricks
Broiler pan works well for keeping the fat draining off.
I made this and it was deelish .. The only thing is I grated a carrot into mine .. soo good.and I doubled the topping also.. Thanks
Glad you liked it, I add carrot sometimes too, shredded zucchini is great in it too.
YES! I love grated carrot or zucchini as well…hate the bell peppers in it though..takes away too much of the good taste.. I will be making this Saturday for family and grand kids..I will also be using my own tomato sauce/spices, topping..cuz some don’t like ketchup. Thank you so much for the recipe!!!
Hint… Instead of diced or shredded carrots, I always mix GERBER BABY FOOD (Carrots) into the ground beef for moisture, whenever I am preparing meatloaf, meat balls or tacos filling, and also …to take some acidity from the canned tomato paste or tomato sauce when I prepare meat tomato sauce.
I haven’t made a meatloaf in years but am going to make this one real soon! Looks and sounds delicious!
You’ll love it. So comforting!
This is the same meatloaf recipe I grew up on and my son’s favorite dinner. The only thing we do different is shape it in 6 mini loaves. That way each piece has more ketchup glaze. I also double the glaze, use most on the meatloaf and set the rest on the table to dip as we eat. The meatloaf also reheats very well and make a delicious sandwich the next day.
What a fun idea to do mini loaves, I love it! And oh yeah, I am all about a meatloaf sandwich! 🙂
Read all about your meatloaf yesterday and decided to make a double batch today to share. One loaf for my 82+ Stepdad, whom I live with at 54yo (he is the ultimate housemate), and he LOVES it!!! So do I!!!
Nice job on the recipe!
It’s PERFECT!! Of course, I followed your recipe precisely and added, nor took away anything because my first time with your recipe and I even measured! I never/rarely measure, but go with gut instinct. I used ground chuck, though, which is our preferred burger Bring on the orange grease!!!👍
Something I often do, when I have some leftover cooked spaghetti squash, is make my own version of meatloaf (different goodies in it), and it was quite accidental one time to find that adding a little cooked spaghetti squash and mushrooms makes is so fluffy and so incredibly moist!
I was amazed, but yours is absolutely off the charts delicious!?
Try the same recipe once with a little spaghetti squash and mushrooms. You will be shocked!
It’s just a different twist. Variety is always nice.
I will definitely be making yours again!!👍
Thank you so much for sharing this great recipe and all the naysayers (I truly read all reviews) did something wrong. That’s it and that’s all.
Keep up the good work and I will definitely be coming back yyuour site for more great recipes.
We’re all about comfort food. We’re country folk that moved to the snuburbs. Lol! Very different, but food doesn’t have to be.
Tastes like my Mom’s and I never did know how she made it and she passed in 2017 at 70, less than a week after her birthday.
Thank you for a familiar and much missed taste of her cooking.
It’s spot on!
Thank you so much!
How long should I cook it for if I’m making two mini loafs?
Hi Brynn, An hour at 350 should be fine.
PS…your site is very difficult to use. There are far too many popups, and I don’t think it’s functioning properly.
Too much programming code is visible.
Also, I didn’t see where to rate your meatloaf recipe until after I sent my comments. It’s definitely a 5👍!!!
I’m making it tonight for the second time — best meatloaf I’ve ever had! (Sorry, Mom!)
lol 🙂
I made this recipe tonight and it was absolutely delicious!! I wish I made more, it was gone in a matter of minutes. This meatloaf is the best I’ve had and the ketchup glaze is the perfect topping. Definitely a 5 star recipe! 🙂
Lol, I always wish I would have made more too. My kids love it and always fight over the last piece. And thank you for the high praise. 🙂
Made this a few nights ago and it was a huge hit! My husband and toddler (and myself) loved it. I doubled the glaze as some of the other suggestions have said and it was perfect.
I also made 3 at one time. I baked one and froze two loaves. One trick for freezing (other than shaping it into the pan- because I don’t have a loaf pan) is I scoop the beef mixture directly onto a large piece of plastic wrap- I did this twice for two loaves, diving the mixture evenly. Wrap the mixture with the plastic. Then, I make it into a flattened type of “loaf” and wrap one more time in foil. I put it into a labeled freezer bag with instructions on it. When ready to use- I’ll thaw it overnight and use the mixture in a 9×13 baking dish (shaping it into a loaf at that point using the plastic wrap so my hands don’t get dirty). Then I’ll just cook it as normal!
I think I’ll try a BBQ topping on one, too! Thanks for the awesome recipe! It’s definitely a keeper for us.
Awesome! Glad to hear it was a hit. Love the idea of just freezing the meat mixture and forming it into a loaf when you are ready to cook it. Genius!
Could I use old fashioned oats instead of quick cooking?
yes
Do you need to cook it any longer with old fashioned?
I don’t. The instant disappears into the meat mixture better than the regular, but I have never had an issue with the regular not being cooked enough, and I have made it with regular many times.
My first time makig meatloaf, im a single mom so venturing out of my norm with an 11 mo th old baby is scsry. I absolutely loved this! I forgot to add milk but it didnt make an ounce of difference. What a moist meatloaf and it tasted exactly how my mom used to make it. Ill definitely be adding this to my meal plan maybe twice a month or maybe even once a week.
I am so glad Jessika! I love it too and it totally is a nostalgic comfort food that reminds me of growing up. Now it will be the same for your kids it sounds like. 🙂
I double the ketchup and tripe of the brien sugar and kept the same amount doubled the mustard and it’s more of a sweet bbq flavor its delicious and substituted bread crumbs instead of oats didn’t have abt on hand and added an extra egg as well!!! In the oven now made an extra batch of the topping as well to dip when eating!!!
Tripled* brown sugar* the autocorreCT sorry
So you doubled the ketchup and mustard and tripled the brown sugar?
So, I have never made meatloaf before. It wasn’t something that I was raised with, I remember my dad making it one time when I was a teenager. I seen this and it looked so good. I asked my teenage boys if they would eat it if I made it, and they were a little skeptical but said they would. It was a hit! they loved it, and so did I. This one is going on the list for future dinners for sure. Thank you so much for sharing the recipe.
Yay! I love knowing that it got the Teenage Boys’ approval too. I am so glad you like it. Thanks for coming back to let me know. 🙂
This is the recipe I’ve been making for 40 yrs. Like to add green pepper too!
what is the size of the loaf pan I need? the one I have is pretty small and I don’t want to overfill it and end up with undercooked meat.
I am pretty sure the one I use is 4×8.
This looks really good but I’m not willing to switch from my recipe cause it’s the best in the world! 🙂
I’d love to have it if it’s not a secret recipe. 🙂
What is your recipe
Could I use ground turkey instead of beef? I am going to make your recipe tonight, but only have frozen ground turkey.
Yes, ground turkey works fine. 🙂
I use 1 lb. ground beef and 1/2 lb. Jimmy Dean hot sausage, adds very good flavor. I us my homemade BBQ sauce on top.
well, glad to hear this recipe broke internet records! It is the same exact recipe that has been used by my family for as long as I can remember and that’s a lot of years. It is delicious and I highly recommend it to anyone not having a good recipe for meatloaf. The oats make it spectacular!
Lol, Thanks Patty. I don’t know where that site got their info, but I think they were just being funny. I am pretty sure it didn’t break the internet. But your right it is delicious! 🙂
I don’t remember the number of my Betty Crocker cook book, (1960 era), however this is the exact recipe in there for Meatloaf. And like some, I double the recipe for topping.
Ha! How funny, I bet that is where my mom got it.
My Betty Crocker cook book is First edition, 4th printing. My Grandmother gave it to me on my birthday in 1951. The meat loaf recipe in this book calls for 1 lb Gr beef and 1/2 lb Gr lean pork. Also, it called for “catsup” for topping, if desired. I remember when it was spelled that way!
I am making meatloaf for a party of 15 people. Would 2 of this recipe be enough to feed 15? Also do you think I could bake both of them at the same time? How long?
Depending on how many of the 15 are adults, you may want to do three. My family of six always eats a whole one on our own. You can cook them all at the same time and keep the same baking time.
Love this recipe. Sometimes when my family is on the go and in a hurry, I mix up the ingredients, patty it up and cook it like a burger. Quick and easy with the same great taste.
Yum! I am definitely going to try that! So smart!
I love meatloaf. This recipe is very similar to mine except I used combination of beef, pork and veal. then I make the same ketchup (sometimes use a bottle of chili sauce) brown sugar and mustard topping but then I cut a pound of bacon in half and use the half slices overlapping one another to cover the top. Oh so good!!!
Yum, Bacon. Great addition!
I’ve done the patties. Can also make individual ones in muffin pans.
A great tip I learned. If you don’t have a fancy meatloaf pan. Put 4 slices of white bread in the bottom of your loaf pan. They’ll soak up the excess grease . Then when you take your meatloaf out of the pan (to make this easier I make several strips out of foil and criss cross in the pan over top of the bread) you just throw away the bread and your meatloaf isn’t swimming in grease.
I’ve heard the bread trick, but I love the idea of using the foil strips to get it out.
had to check this out amazing other than not using measurements that’s my recipe !!! oh and the topping usually use just ketchup but will have to try the topping sounds yummy…
sheila
Love, Love, Love meatloaf ,my Mom would always have Meatloaf ,mashed potatoes and whole kernal corn or corn on the cob ,sometimes a dinner salad, Yummmm , and ketchup on the tops is amazing. Think I will make it next Sunday.
Sounds very similar to how my mom served it. Total comfort food.
Would steel cut oats be a substitute for quick cooking oats?
Yes, they would be fine to substitute.
Great Recipe with 2 changes. Substitute ground sirloin, in ground beef section, for the ground beef, less shrinkage and better taste, better for joints. Replace milk with a 1/2 C of plain applesauce. Moist forever. Serve crumbled Feta cheese on side for “special” occasions. Use “leftovers” for add-ons in grilled cheese sandwich, warm and add to green salad for lunch, serve as a hamburger and bun, etc.
Applesauce? Really. I will have to try that. Love the leftover ideas! Thank you!
Hi Maria,
This looks really delicious, But, I’m losing weight. Hahaha
Add 1/4 tsp of nutmeg to the ketchup topping it gives a whole new taste to the meatloaf…..My family loves this and always requests it whenever they come over for a meal.
Nutmeg, interesing, I will have to try that. 🙂
I use pet milk, bell peppers, and add dry mustard to the ketchup topping. And everything you used in your recipe. Have a Texas size muffin pan. Make meat loaf with it sometimes
I will be making this today for my family.. Can’t wait to taste it.. ????????
I really like this site.
Thank you Wendy! I am so glad you like my site. That made my day. Hope you loved the meatloaf.
In my Mom’s meatloaf recipe we put 3 tablespoons catsup and 1 teaspoon dry mustard in the meat mixture. Then extra catsup on the top.
I didn’t read the recipe to the end before mixing it, so I put the ketchup, mustard, and brown sugar ( the stuff for the glaze) into the meatloaf mixture. Yikes! We’ll see how it turns out
Some people do that on purpose and love it. Hopefully it turned out well for your family.
The first copy of the ingredients calls for TruMoo milk. Is that correct? The only TruMoo milk I can find is chocolate. It just seems odd to use chocolate milk. Help!
Hi Terry, No, just regular milk. That site finds other peoples recipes and posts them and add brands to all ingredients with affiliate links to the specific milk brand to try and make money. I just use regular milk, whatever I have in my fridge.
Instead of oats, I use a box of stuffing mix. Gives a little bit more flavor. Meatloaf is my hubby’s favorite food. I have never done a glaze, just the ketchup over the top. Will have to try the glaze next time. Looks yummy.
My family love meat loaf as well My mom made the best meat loaf using only ketchup on top of the meat loaf, I have baked it like this for years, now I will try the brown sugar & mustard. Thank you for this recipe.
Hope you like it Hattie!
My mother prepared her meatloaf like this but she added a can of vegetable beef soup and put catsup on top and then bacon strips. I have been fixing mine the same way and always loved it but I am going to try your recipe to change things up. All these admirers can’t be wrong! 🙂 Thank you.
This recipe is the one my mother taught me, except for the topping. She always used a can of tomato soup, which is very tasty. My husband and kids liked things kicked up a little bit. So, I would use the tomato soup, ketchup or barbecue sauce, maybe some mustard, and even a little chili powder at different times. I usually double it, 3 lbs. of beef, because we love it. One of my favorite lunches is a hot meat loaf sandwich the next two or three days!! Slice the cold meatloaf, warm it in the microwave, spread your bread with a little mayo or Miracle Whip (light), a little ketchup or mustard, put it together and enjoy a little bit of heaven!
This is the recipe that I, too, have been making for years. The only differences are that I saute the onions and 1/4 to 1/2 of a finely chopped green pepper until they are soft and tender, let cool and add to mixture, and I make in a 8×8 pan which takes only 45 minutes to bake. I cut portions like a cake, or into thick rows which are then cut in half. 6 very generous portions or 4 if you want leftovers for that must have next day sandwich !
Cooking it in an 8×8…you are a GENIUS. Totally trying that next time.
Meatloaf sandwich on rye bread for lunch next day is great.
Daine
Maria, Love this meatloaf recipe. Made it this week and it was yummy! Loved the sauce. Thank You for such a good recipe! Did use crushed Ritz crackers in place of oatmeal. Will have to try oatmeal one day. Thanks for sharing!
Thanks Jan, I am so glad you liked it.
Can I exact double this recipe? Does doubling increase cooking time? Thank you. 🙂
Yes you can. As long as you are cooking it in two separate loaf pans you do not need to increase cooking time.
Quaker Oats had a meat loaf recipe on their box for years, I don’t know why they took it off. It was very much like this one.
Don’t you hate it when companies take recipes off and then you can’t find them. I loved the gingerbread recipe on the molasses bottle but haven’t been able to find it for a few years. So annoying.
This is the way I have been making meat loaf , including the topping for over 20 yrs , its delicious but I am still kinda tired of it , yes its a staple but after once a month of a long period of time gets old. nothing new about this recipe.
Do not use milk products with meat. Can I leave it out our substitute it with another ing.
Yes, you could use almond milk or cashew milk. If you leave it out all together it will have a stiffer consistency, but it will still taste good. You could try adding just a splash of beef broth.
I made this for the first time ever making meatloaf. Used club crackers crushed up because I didn’t have breadcrumbs or oats. Hopefully it turns out. It seemed really moist after I added milk hoping it turns out okay.
Instead of oats I use crushed up cheese-it crackers. I also add a couple tbsps. of garlic flakes….delicious!!!
Oh yummy! I love the idea of using cheese crackers.
I didn’t read all of the comments, but I was looking for someone to mention the TruMoo milk ingredient. On the first list of ingredients it is TruMoo milk, but on the printable version it just says milk. Is this a new take or just a misprint?
Any kind of milk is fine.
This is the 2nd time I make this meatloaf….it is out of this world filled with comfort and nostalgia for what Mom used to make! I have thrown away my old recipe and this is the only one I use! Family loves it and asked for it again!
Yay! That makes me so happy!
Would this be okay to use with Ground Turkey? Would you make any alterations?
Yes, When I use ground turkey I substitute beef bullion powder for part of the salt, just to give it a little more beefy flavor.
I just wanted to let you know that I made this recipe for supper last night and it was a hit with the family. I’ve always loved meatloaf but have avoided making it till now because of the picky eaters in our family! However, after tonight I was asked to put this into our meal rotation! Thank you!
Isn’t it the most rewarding feeling ever when everyone likes dinner. I am so happy they like this meatloaf recipe. Thanks for sharing. That made my day!
Instead of baking for over an hour if your time is rushed, bake in a muffin pan for 30 minutes!
such a good idea! Thanks
I bought a large package of 90% ground beef. So I made 2 of these meat loafs, one to eat and one for the freezer. I am not to good at following directions and made the mistake of adding my glaze straight in with all the other ingredients. Still turned out great. Look forward to making these again and following the directions next time. Thanks
Awesome! Glad you liked the recipe Jeff. I’ll have to try mixing in the glaze ingredients sometime. 🙂
Hey will the ketchup part burn if I put it on the meatloaf and then straight in the oven or do I wait a while before adding it?
Not really, but it does get a little dark. My mom used to do it that way. It works fine, I just prefer to put in on later.
I use 1 pound ground beef, 1 egg, 8 oz can tomato sauce, diced onion and green bell pepper. 3/4 c dry oatmeal. Salt pepper and garlic powder to taste. I put all of this in a plastic bag, seal. Squish and squash the bag to mix. Turn the bag upside down, dump in a 8 or 8 inch square pan. Bake at 350 for 1 hour. Last 10 minutes smear on some ketchup, and finish baking. ????
regular oatmeal or quick?
Either works great, but I usually use quick oats.
This recipe is won der ful!!! My family loved it!!
Easiest recipe ever!! You’ll love it!!
This is the same recipe I have made for over 49 years. However, I mince the onion and add two eggs.
I can’t have dairy do you have a recommendation for substitution of the milk? Thanks!
You could try almond milk or soy milk.
Here’s a tip! Whether you use this meatloaf recipe or your own…..instead of meatloaf, use your mixture to make the best burgers ever! Tasty and moist, I never make bland burgers anymore 🙂
Lol, I was just thinking this the other day, I was like, “Why don’t I make my burgers this way, I love the flavor.”
Very similar to my recipe. Instead of soda crackers I use a butter cracker like Ritz. Adds an extra rich flavor.
Yum!
I use this same recipe sometimes I use Italian bread crumbs and crackers instead of oats I also add garlic powder and green peppers.
can this meatloaf be made with skim milk or does it have to be true moo?
Yes, any kind of milk will work.
Have you ever baked this in the microwave, I do a similar meatloaf and cook in micro for 15 minutes, let set 5 minutes, it’s quick and delish!
Have you ever baked this in the microwave, I do a similar meatloaf and cook in micro for 15 minutes, let set 5 minutes, it’s quick and delish! Use micro safe dish, put small glass custard cup in middle of meatloaf and the grease will go into the cup while cooking.. Instead of a bigger tall loaf I make one a little spread out.. It works great when you don’t have the extra time..
Great tip, thanks Sharon
Love the recipe. Instead of using a loaf pan, I shape the loaf and put it into a larger pan…like a cake pan. This way it gets nice and brown on all sides. Plus the tomato topping gets nice and brown too.
I have made this meatloaf twice now and instead of the glaze I have used a mushroom gravy mix with some extra mushrooms and onion sauted in a red wine and butter. This was really good on the meatloaf
Yum Mike, that sounds awesome!
I definitely need to try this! I think my kids would love this #julygiveaway
makes a good shepherd pie with leftovers…put sliced meatloaf in pan…pour cream style corn on top…add mashed potatoes…sprinkled shredded cheese of your choice on top…yumm,,,,enjoy
I am definately going to make this meatloaf. I haven’t made one for years and this makes me hungary. Can I make it with ground beef and pork?
Yes, you’re going to love it.
I just made this recipe a couple days ago, and it was absolutely delicious. I had always made up my own meatloaf over the years, but lately haven’t cooked that much and forgot what ingredients I used, so wanted a new recipe to try. THIS is definitely A KEEPER! Thanks so much for sharing!
Loved this recipe, and I am not a big hamburger fan. I used crushed Club crackers and also added some garlic powder and Worcestershire sauce. Delicious!!
Dry mustard or prepared mustard?
Prepared.
I make meatloaf the way my Mother in law showed me back in 1968 when I married her son. I use ground beef or chuck and oatmeal. An egg, sprinkle some lipton onion soup mix in to give it an onion flavor. half a can of tomato soup not mixed with water, and mix with my hand. Shape into a loaf and pull away from the sides of the pan. Mix water with the remaining tomato soup and pour over and around the meat loaf so it is in sides of pan then cover and bake at 350 for an hour and a half to two hours depending on size of pan. I don’t care for ketchup but love tomato soup and this makes the meat loaf moist and not so dry.
This is really the best meatloaf recipe ever; only thing different that I do for my family is to use 1 and 1/4 pounds of lean ground beef and 1/4 pound of ground pork mixed together. Sooooooooooooo good!
Looks delicious! If I use crushed Saltines instead of the oatmeal, should I still use 3/4 c? Or less?
This looks delicious! If I use crushed Saltines instead of oatmeal, should I still use 3/4c? Or less? Thanks!
yes.
My recipe with a little Worcestershire sauce and 1/2 tsp of cumin for depth of flavor.
The only difference between your recipe and mine is the brown sugar and mustard. Makes great sandwiches
This is the first time I’ve been to this site. I’m here from a Facebook link. I tell you, it was so hard for me to get the directions for this one recipe, I’m never coming back. Ridiculous, why would I want to sign up if you make it so hard to get just one recipe?
I’m sorry it was so hard, what made it hard? Were ads popping up? Please let me know so I can work to correct the problem.
I had a similar reaction. Instead ifclick here for directions it should say clicj here a d spend the next 30 .i utes scrolling thru ads and comments. I still havent reached the directions. Im still looking because i think this the recipe my mother used to make.
Hi Karen, There is a red button about two or three paragraphs down from the start of the post that says read more. You click on that to see the rest of the post and recipe. Sorry for the confusion, hope you can find it easily now.
Difficult for me too.
This is the way my grandmother and mother and now I make it this way too.
This ALMOST the meatloaf I’ve been making for almost 50 years, now. I add a little evaporated milk and some parsley, sage, marjoram, thyme and rosemary. Even meatloaf haters love it! Leftovers make a great sandwich, too!
The reason everyone “grew up with this recipe” is because it came (for the most part) from a recipe on the back of a Quaker Oats box, sometime in the early 60’s. I have made this meatloaf for over 50 years with very few changes and it always works.
You think I could use Ritz crackers instead of the oats?
Definitely!
Made this meatloaf tonight and it is delicious. Will be making it again.
Love to hear that! 🙂
This is some GOOD meatloaf! I have never made it with oats before, but it turned out fantastic! I added a few strips of bacon on top and it made my tummy so happy! Found my new meatloaf recipe! Thanks SO much for sharing!
Yay! So glad to hear that Cheyenne! 🙂
Exact ingrediants except I throw a cup or so of grated sharp cheese or grated pepper jack cheese in the mixture,,,I call it cheeseburger meatloaf…very moist without being too cheesy…family favorits
Yum, I love the idea of cheeseburger meatloaf. 🙂
Yum! Meatloaf is baking now….added cheese to the middle. I haven’t made Meatloaf in years. I think about it but always think it will be too much trouble. This was so easy! Can’t wait to try it!
Great! I bet it was yummy! This recipe is the best!
What kind of mustard…..spicy brown? Classic yellow?
I just use classic yellow.
This is very similar to my grandmothers….sometimes she did saltines sometimes she did bread. But her topping was tomato paste. Never knew about using ketchup, brown sugar and mustard. I am going to have to try this recipe this week! 🙂
I’ve used oatmeal, bread crumbs and crackers…whatever I have in the pantry. Instead of milk though I add about half a can of cream of whatever soup…usually mushroom but I have used cream of chicken as well. I’ve been making meatloaf for over 40 years and still, every time I make it my hubby will comment that it’s the best meatloaf he’s ever had.
Awesome! That’s what I love about Meatloaf. If you have a great base recipe, you can make small changes according to what you have on hand and still get a great tasting meatloaf every time!
Wonderful Recipe!!
Here’s a quick “heads up” that may be of interest for those out there that use Oats in this recipe, myself included. Quaker Oats now has “Gluten Free Oats” available. So far I have only seen it in the Quick Cooking Oats variety though. Hoping to find it in the Old Fashioned variety as well.
Thanks for the “heads up” Glenda!
Wow, this is the same recipe I’ve used for almost 40 years and can attest to the fact that it’s wonderful! Meatloaf is most definitely a staple in our home. Our kids loved it, as do our grandkids. A properly prepared meatloaf is food for the gods! LOL!!!
Yes, I am sure this meatloaf was served weekly on Mt. Olympus! 🙂
My grandmom added corn flakes instead of oatmeal and also lined strips of uncooked bacon across the top.
That sounds yummy!
I don’t usually comment on recipes but this one deserved a comment. I just made it and my husband and I loved it! Not only was it really easy to make, but very light and tasty (I might have not packed it in hard enough but I enjoyed the lightness of it). All I did was substitute the oatmeal for gluten free bread crumbs, and I added a little layer of cheddar cheese in the middle just because. And it was amazing. And as I said, sooo easy to make. Definitely a keeper! Oh and I loved the topping. I’ve done ketchup before but never added mustard and brown sugar. It tasted like a mix of BBQ sauce and like a sweet mustard. Yum yum!
Thank you Jordana, i am so glad you love the meatloaf. I am going to have to try putting a layer of cheese in the center. That sounds awesome!
I am having trouble printing your meatloaf receipt. I don’t know what I am doing wrong! It sounds so yummy and I would love to print it! I am about ready to write it!
I’m sorry to hear this. It should just print when you hit the print button. You could try copy and pasting it into a word doc.
I can’t wait to go shopping and pick up the meat, brown sugar, only thing do I get the dark brown sugar or the light? my mouth is watering, thanks so much
I use light, but it shouldn’t matter too much either way.
I use dark, as it’s all I have on hand and it turns out great.
My husband told me it’s better than his Mother’s. Thank you!!!!
Gotta admit, comments like that feel pretty good. Am.I.Right. 🙂
So right! Thank you 🙂
This is the ONLY recipe I use since I found it months ago. My boyfriend whose mother passed away said she made the best meatloaf, said “mine” was amazing. Definitely a recipe I really need to print so I stop losing it on Pinterest. I never had much meatloaf growing up but this with the sauce on top is just amazing. Now to get my 18 month old to eat meat and we would be great!
I am so glad you and your boyfriend like it. Thanks for taking time to come back and let me know. 🙂
Do you cover the pan with foil or cook it uncovered?
Hi Tamika, I leave it uncovered.
We really enjoyed this meatloaf! Thank you for the recipe.
We’ve had some dietary changes for one of my kids, and can no longer use Worcestershire sauce. I had a hard time finding a recipe without it, and am so grateful for this one. It was a big hit with everyone! (And I have 4 kids, all boys).
I don’t understand the negative comments. If you thought it was bland, so be it, but it doesn’t need to come across in such a rude manner!
So glad you liked it Sharon. I love it that you have four boys! I bet your grocery bill is outrageous! 🙂 And thanks for having my back with the rude comment. 😉
What would the measurements be of using 2lbs of ground beef? Sorry new to cooking😩 “people don’t judge me”😂
This meatloaf is a recipe that is very hard to mess up. you will want to add 1/3 more of every ingredient.
I plan on making this for tonight’s dinner. I just wanted to double check that the baking time is correct. 1 hour and 20 minutes? Seems really long.
Hi Sarita, The cooking time is correct. Depending on the size of your pan and how thick the meat mixture is it may cook faster or slower. In a typical meatloaf pan I find 1 hour 20 minutes to be just right.
I made this today and i was mind blown at how tasty it was!! I loved it, my kids loved it, especially my husband loved it!! Im making this again for sure!!
So glad you liked it!
All I wanted was a to do was copy and print out the recipe, so why did I get all the comments to go with it?! LOTS of wasted paper!!! GRRR!
I just tried this myself and it just printed the recipe. Not sure why you would have gotten everything. I am sorry about the wasted paper, that is really frustrating.
I’ve been using this recipe for over 50 years; ever since high school food’s class!
Sometimes I use minced onions. For the sauce I use 1 T each of the brown sugar, ketchup, mustard. I’m trying to get away from ketchup so, in the future, I may be trying something else such as a BBQ sauce … something that isn’t made with high fructose corn syrup and with less sugar. If there isn’t enough sauce, I make a little more. I don’t never pepper anything, use one egg for moisture and only a small amount of milk (2%) as you don’t want this to be soggy. Many times the milk is left out. Oh! I don’t measure a thing.
OMG best recipe EVER!!! Even my son liked it… which says a lot he is a very picky eater!
This makes me so happy! Nothing makes me happier then when a picky eater likes one of my recipes! 🙂
Made this last night with turkey & it was delicious! Had plenty of flavor. ????
Great! Thank you for letting me know how it turned out. 🙂
My husband and I both love this recipe — he said it’s better than his mother’s! Thank you!
Aren’t those kinds of compliments the best! 🙂 So glad you both love it!
Maria I take a couple slices of white bread,tear in half and place beside loaf to soak up grease while baking. This soaks up over half
So smart. Thanks for that tip Lowell.
Loved this recipe! I didn’t have the oats so I used breadcrumbs, and I added a Tbsp of crushed red pepper. And that glaze is to die for!! Thank you!
You’re so welcome. I’ve never tried crushed red pepper, I’ll have to try that next time.
I didn’t have the oats but I used some crushed up pork rinds that I had in the house that I substitute in anything calling for bread crumbs and it was still delicious with a bit of pork flavour.
How creative! I love that that worked, and gave it a nice flavor!
I scrolled down for ages just to comment on this recipe.
Oh my gosh. Best meatloaf I’ve ever tasted and the entire house loved it. Definitely making it again! They couldn’t stop saying how moist it is & how much better it was compared to others they have tasted. I loved it, seriously thank you! This was my first time ever making meatloaf and I’m glad it was your recipe. I will make this forever!
This makes me so happy Shanny! I am so glad you like it. It really is the best and such a easy and comforting dinner that generally makes everyone happy. 🙂 Thanks for taking time to leave me a comment! It always makes my day to hear that readers enjoyed a recipe.
This turned out great. Thank you for sharing. Will use this recipe often.
Thanks Tiffany! So glad you liked it!
Really enjoyed this meatloaf. Thanks for the recipe.
Great! Thanks Jon!
Let me just say this meatloaf….BEST EVER!!! Everyone in my family agreed. I’ve been trying to make a great meatloaf for years and now I have one that I’ll use over and over again. Thank you!!
Ann! I LOVE THIS!!! Couldn’t make me happier. I know what it is like to search for just the right recipe and how great it is to finally find it. Glad this meatloaf recipe is that for you!
ONE LB GROUND BEEF AND ONE PKG DRIED ONION SOUP AND ONE HALF CUP KETCHUP IS THAT FOR KETCHUP SLOPPY JOES OR CLASSIC MEATLOAF RECIPE
I’ve used the same meatloaf recipe my whole life. My mom used it and got it from the Oatmeal container. I think the only difference is the other recipe calls for 1 cup of milk as opposed to 3/4 cup like your recipe. However, she didn’t make the sauce that goes on top. It’s a great addition to our meatloaf. We love this recipe. Thanks! I’m making it again tonight and I poked holes too! We’ll see how that turns out!
Awesome! I love that we grew up eating the same meatloaf! Glad you like the glaze!
Thank you, sounds great! Mostly like mine but I have never used milk or any liquid. I like the topping recipe. Am definitely going to try that! We always fight over the end pieces! I use crushed “Stove Top’ stuffing for my thickener. (out of a lack of anything else one day) and that adds more flavor. I also use about 1/2 cup of “Owens” hot sausage for a little kick and added moisture. One of the keys to a successful meatloaf is to mix gently. Do not smush the meat between your fingers/hands.
How long i keep this after making it ? Thanks
Hi Anna, 3-4 days in the fridge.
This is the only recipe I use when I make meatloaf, it is delicious! It is NEVER dry, and I double the ketchup topping because I LOVE IT! Actually I always double the whole recipe, because my husband loves meat loaf so much!
Thank you for this recipe!
This really is the best meatloaf recipe! So glad you and your husband love it! I love hearing that!
My family and I love this meatloaf! I was one of those kids who HATED meatloaf growing up, but that was because my mother was a horrible cook, bless her efforts lol. She would never have dreamed of putting a glaze on a meatloaf for fear of extra calories. I have spent years trying to find a recipe that would become the go to recipe for meatloaf and this has definitely become it.
Yay!!!! This makes me soooo happy Shannon! I am so glad you found this recipe and that you love it!
This is the meatloaf recipe I remember my grandmother making as a child. The only thing she told me to add to knock it out of the park, was 1/2 lb. of sausage. It adds so much flavor, than your traditional meatloaf. This is an absolute family favorite (even for kids).
Yum! I bet that makes it really good, I’ll have to give it a try!
This is very similar to my Mom’s recipe except no milk. We put bell pepper in ours I cook onions and pepper first. We also put dash of Worcestershire sauce in it. she also made the sauce for the top with ketchup, mustard, brown sugar, garlic powder, and a dash of wine vinegar. She always made a lot cause we heated it and added more to our meatloaf. Meatloaf is one of our favorites and then the sandwiches after, yum.
YUM! That sauce sounds good! And I need to start making double so we can have meatloaf sandwiches. YUM!
This was very very good! I had it last week and am having it again this week (fresh batch each time though! ). I used gluten free oatmeal and almond milk (not as much as you said) because I have to. I have never, in my 54 years, eaten or made a glaze for meatloaf because I always thought it would be too sweet….I was so wrong! It was great! ! For next week, I am going to see what else you have for recipes! Don’t worry, I live alone, so it’s only me that eats all the ‘leftovers’!!!!!!
Thank you!!
ps) I found this on pinterest.
So glad you like the meatloaf Jeannette! It makes me so happy that you will be checking out other recipes as well! Thank you so much for giving my recipes a try and letting me know about it! Have a great day!
I win the “longest-time user”, as I have this recipe on a hand-written card from my grandmother – and I’m 86 years old at the moment.
It may be having a renaissance currently, as I recently noticed packages marked MeatLoaf in my supermarket, with ground beef and pork – all ready to go!
Wow! You do with the “Longest-time-user” award! That’s amazing!
Love the sauce! So good.
I made a few changes and additions.
Added 1 tsp garlic powder 1/2 tsp onion powder and 1 tsp Worcestershire sauce to the meat mixture. I swapped out oats for corn flakes 1 1/2 cups. everyone raved about this meatloaf. I also tried the sloppy joe sauce and made the same changes to the sauce, garlic, onion, Worcestershire sauce. SO GOOD!
Thanks for sharing.
Love the idea of subbing cornflakes. I will have to try that some time. So glad you tried the meatloaf and the Sloppy Joe recipes Jason!
Can I double this recipe? Does baking time change?
Yes, I usually just put it in two pans when i double it and cooking time is still the same. If you don’t have two pans you could put it in a 9×13 pan and cooking time should be the same.
What a lovely looking meatloaf! I will definitely try. Love the insights in the comment section too.
So yummy! Made this for my super picky husband, parents and kids 8 & 10 and everyone loved it. I thought it had great flavor but not overwhelming. I used a few tips from the comments like sauté the onions, poke holes in it so the sauce can get into the meatloaf and add a tablespoon of A1 to the topping. I used convection bake at 350 and cooked with a probe to internal temp of 160. It took about an hour. Thanks for making our family dinner a hit!
Awesome! I love hearing that recipes are a hit with picky husbands or kids! 🙂
Made this for dinner tonight. It was amazing. I did add onion soup mix to the meat mixture and cooked it exactly 1 hour and 20 min. It was amazing. I also took another readers advise and put pieces of bread in the bottom of my loaf pan. Never heard of that before but it worked great to absorb the grease. This will be my go-to recipe from now on.
Love hearing that Helen, you’ve convinced me I need to add bread to the bottom next time.
My mom’s recipe for meatloaf/hamloaf topping:
Virginia T.’s Meat Loaf Tomato Sauce
1 large chopped green pepper
1-28oz. can diced tomatoes, undrained
3/4 C. sugar
salt and pepper to taste.
Mix together peppers and tomatoes. Cook on medium until pepper is transparent. Add about 3/4 C. sugar and a pinch salt. Cook until thickened.
Serve as a topping for meat or ham loaf.
Wow, this was truly easy and delicious. My boyfriend and I both really enjoyed it. I am looking forward to our lunch leftovers tomorrow – I bet it will taste even better then! Thank you so much for this. I now have a go to recipe for meatloaf :D.
Amazing!!!!!!!!
Thanks, glad you liked it BJ.
My mom made this about once a week. She used a 10 inch black iron skillet, and used crackers as bread in it. I still make it today about once every week. Love it. Thanks for your recipe.
Love the idea of using a cast iron skillet! YUM!
This will be our go to meatloaf from now on! Delicious and moist. Next time I’ll make extra topping! Yummy, just as is,
Thanks Judy, so glad you liked it!
Marie… would like to know if you have a meatloaf recipe with chopped broccoli that I used to make about 30 years ago. I remember it being like your recipe but adding the drained chopped broccoli.
You could try using this recipe and adding chopped broccoli! You’ll need to take out a little bit of the milk liquid because the broccoli will produce some liquid as it cooks.
So good… Thanks for sharing. I doubled the topping and added Worcestershire to both loaf and topping.
Love hearing this, thanks Sheree!
I make it with ground turkey, my favorite meatloaf, sometimes i put hard boiled eggs in the middle of meat loaf.
So delicious thanks for sharing
Love hearing this, thanks Shirin!
This is my favorite meatloaf recipe! It’s actually in my oven as I write this. What I like to do that my family loves, is portioning out the meat mixture into 10 to 12 decent size “meat balls” if you would say then and wrap bacon around it. I also double the recipe, so one would only make about 5 to 7. It’s great flavor and the bacon gets nice and crispy.
THE BEST meatloaf EVER! I nake this ALL the time. And it is definately a favorite for my two little ones. We serve it with a size of plain yogurt, and a salad that consists of cucumber, tomato, green pepper, and parsley finely chopped. With salt and the juice of a lemon😋😋😋😋😍 literally, SO GOOD. I know this recipe by heart!! I always add a little bit of ketchup in the mest mixture, 😋
Has anyone ever used this recipe in an instapot? If so how did it work?
Made this tonight. Cut the salt back added a little garlic powder Took a fork and poked holes in the top. Amazing. Definitely gonna do this one again. Always wanting to try other meatloaf recipes. But this one is definitely a keeper in my house.
Such a yummy meatloaf! I was looking for a meatloaf that didn’t use breadcrumbs or crackers because I can not eat any gluten. My husband and 4 kids loved this recipe. They loved the glaze and asked if I had any left so that they could dip the meatloaf in it. Winner for us!
Yay! I love hearing this review! Thank you!
This is my absolute favorite GO TO meatloaf recipe after trying dozens of other ones. This by far is the most moist and tender. I do add a tsp of seasoning salt for flavor and sub bbq sauce for the ketchup topping. Also important to use good quality ground beef. I prefer grass fed OR freshly ground from the butcher. LOVE IT!
Love hearing this Ann, thank you!
Try placing 2 -3 slices of bread on the bottom of your pan, (sprayed with Pam), the liquids will penetrate, and your meatloaf will not be greasy. The bread can be fed to animals, so theirs no waste.
great, idea!
I made this tonight but I have to admit I did change a couple of things. Instead of oatmeal for the binder I used an equal amount of Stove Top Stuffing mix which added a subtle flavor, some grated green bell pepper (that’s another story) and some strips of bacon on top. Everything else was the same. Cooking time was perfect and this loaf came out of the oven and looked and smelled terrific. I must say this is the first meatloaf I cooked that I could slice and it didn’t fall to pieces. The glaze topping was perfection. My daughter, who is a meatloaf hater, said it was good and ate all hers as did my grandkids. My granddaughter even asked for seconds which, coming from her , is a high compliment. I have enough left to make some I know will be good meatloaf sandwiches tomorrow. Again, thanks for a great recipe.