The Best Classic Mom’s Meatloaf Recipe: A Hearty, Flavorful Family Favorite
There’s nothing quite like a classic meatloaf, and this heirloom recipe for Mom’s Meatloaf is truly exceptional. Bursting with savory flavors and boasting a perfectly tender texture, it’s widely regarded as the best meatloaf ever. Prepare to make this delicious and comforting dish a cherished family favorite in your own home for generations to come.
This recipe was originally posted April 2013 and updated March 2020 for content and photos.
It’s fascinating how certain dishes, despite their humble origins, can evoke such strong opinions – either being incredibly good or notoriously bad. When it comes to meatloaf, I think it’s safe to say we’ve all encountered the full spectrum: the delicious, the disappointing, and even the truly awful.
What makes a bad meatloaf? Typically, it’s a dish made with bland, uninspired ingredients like plain oats or unseasoned breadcrumbs, resulting in a distinct lack of flavor. Poor seasoning and, most commonly, overcooking are also major culprits, leading to a dry, dense, and utterly unappetizing experience. Nobody wants a meatloaf that feels like a brick!
But a good meatloaf – no, a *great* meatloaf – is the complete opposite. It’s wonderfully tender, juicy, perfectly seasoned, and cooked just to the right temperature. It delivers a rich, comforting flavor that satisfies the soul. This recipe is precisely that – the best meatloaf I’ve ever had in my life, crafted to perfection and guaranteed to impress.
This easy dinner recipe is deeply inspired by the way my mom always made her meatloaf. She kept her approach wonderfully simple, never straying from a few core principles, and critically, she always added crushed herb stuffing. This was her secret, and it’s the heart of what makes this classic meatloaf so special.
While I cherish her original method, I’ve taken her foundation and spruced up this meatloaf recipe with a few enhancements. I’ve introduced more robust seasoning and the rich, savory depth of Worcestershire sauce. Where she might have eyeballed ingredients, I’ve meticulously measured everything, ensuring this recipe is foolproof and repeatable, delivering consistent perfection every time. My personal touch also includes fresh thyme, which elevates the aroma and flavor, making this meatloaf sing with an aromatic freshness.
Despite these modern tweaks, the crushed herb stuffing remains the undeniable key ingredient. It’s what gives my mom’s meatloaf a unique flavor and texture that I have always preferred over any other variation. Oh my goodness, when you get a bite that includes a good, big piece of that savory stuffing, it’s just the best thing ever – a burst of herby goodness that truly defines this magnificent dish.
What are the key ingredients for Mom’s Meatloaf?
- Lean Ground Beef: For a meatloaf that’s flavorful but not overly greasy, lean ground beef is my preferred choice. It provides a solid foundation without making the dish too heavy.
- Crushed Herb Stuffing: This is the star ingredient! It’s not just a filler; it’s the secret to a light, moist, and incredibly flavorful meatloaf, imparting a depth of herby goodness that plain breadcrumbs simply cannot replicate.
- Egg and Milk: These essential binding agents work together to add crucial moisture and help hold the meatloaf together, preventing it from crumbling and ensuring a tender texture.
- Seasonings: Ground beef demands generous seasoning to truly shine. We use a thoughtful blend to enhance the natural flavors of the meat and stuffing.
- Worcestershire Sauce: A splash of Worcestershire sauce is vital for bringing a deep, umami-rich depth of flavor that elevates the entire dish, creating a more complex and satisfying taste.
- Ketchup and Barbecue Sauce: This classic combination forms the perfect tangy, sweet, and slightly smoky glaze, adding that iconic meatloaf topping that everyone loves.
- Fresh Thyme: For an extra special touch, fresh thyme leaves are incorporated. Their bright, earthy aroma and flavor beautifully complement the other ingredients, making this meatloaf truly unforgettable. If fresh is unavailable, dried thyme can be used (see tips).
Mom’s Meatloaf recipe is not just delicious; it’s also wonderfully quick to throw together, making it an ideal candidate for a satisfying weeknight dinner. My family is always delighted when this hearty dish is on the menu. What’s more, the leftovers reheat beautifully, often tasting even better the next day. This makes it perfect for packing lunches or enjoying a second round of deliciousness. Meatloaf sandwiches, anyone? They are an absolute treat!
How to Make This Easy & Flavorful Dinner
Yes, meatloaf is renowned for its simplicity, which is precisely why it has become such a hallmark recipe in American homes. But if you’re new to cooking or have never made meatloaf before, don’t fret – this recipe guides you through it with ease. Here’s all you need to do to create this comforting classic:
- Combine Ingredients Lightly: In a large bowl, add all the meatloaf ingredients (ground beef, stuffing, egg, milk, seasonings, Worcestershire, thyme). The key here is to combine them *gently* with your hands. Overmixing can lead to a dense, tough meatloaf, so aim for just enough mixing until everything is incorporated.
- Form the Loaf Gently: Once mixed, gently shape the mixture into a loaf. This is traditionally done in a standard loaf pan, which helps maintain its shape and ensures even cooking. However, if you don’t have one, any oven-proof dish or even a free-form loaf on a rimmed baking sheet will work just fine.
- Apply the Classic Glaze: Separately, mix the ketchup and barbecue sauce for the topping. For a neat, classic criss-cross pattern, transfer the mixture to a sandwich bag, snip a tiny corner, and pipe it over the top of the loaf. This glaze adds both flavor and visual appeal.
- Bake Until Cooked Through: Place your prepared meatloaf in a preheated oven and bake until it reaches an internal temperature of 160°F (71°C) in the center. We’re not aiming for rare or medium here; the goal is simply a safely and thoroughly cooked meatloaf that remains tender and juicy.
- Rest Before Slicing: Once baked, it’s crucial to let the meatloaf rest for a few minutes before you begin slicing. This allows the juices to redistribute throughout the loaf, ensuring every slice is as moist and flavorful as possible. Skipping this step can result in dry, crumbly slices.
That’s it! Imagine coming home after a long day, quickly assembling these simple ingredients, and getting it into the oven. You can then use the cook time to unwind or get other things done around the house. When the timer dings, dinner is ready! Add a side of creamy mashed potatoes and a bag of microwavable broccoli (my go-to for speed and convenience), and you have a complete, comforting, and incredibly satisfying meal.
Expert Tips to Make the Best Meatloaf Ever
Achieving that perfect, tender, and juicy meatloaf is easier than you think with these expert tips:
- Mix Gently for Tenderness: When combining the ingredients, use your hands to toss and mix them together very loosely. The more you work the meat mixture, the more the protein fibers will develop and the stuffing will break down into fine crumbs. This can result in a meatloaf that is dense and tough. A light touch ensures a tender, moist, and flavorful final product.
- Form the Loaf with Care: Similarly, when shaping the loaf in your pan, resist the urge to press down too hard or compact the mixture tightly. A gently formed loaf allows for better heat circulation and prevents it from becoming overly dense and heavy.
- Cook to Exact Temperature for Juiciness: The most critical step for preventing dry meatloaf is cooking it to the correct internal temperature. At about the one-hour mark, start checking for doneness with an instant-read meat thermometer inserted into the center of the loaf. We want it to reach precisely 160°F (71°C). Cooking beyond this temperature will dry out your meatloaf, while undercooking is a food safety concern.
- Don’t Skip the Rest: After baking, remove the meatloaf from the oven and let it rest for at least 5-10 minutes before slicing. This resting period allows the juices to redistribute evenly throughout the loaf, ensuring that each slice is moist and flavorful. Cutting into it too soon will cause the juices to run out, leading to a drier meatloaf.
- Thyme Substitutions: If fresh thyme is not readily available, you can easily substitute dried thyme. Use approximately ½ teaspoon of dried thyme for every 2-3 teaspoons of fresh. Another excellent substitute for a fresh, aromatic note is finely chopped fresh parsley.
- Consider a Rack for Less Grease: If you prefer a meatloaf that isn’t sitting in its own rendered fat, you can place a wire rack inside your loaf pan or baking dish. This elevates the meatloaf, allowing any excess fat to drip away, while still keeping it moist if you’ve chosen lean ground beef.
Explore More Classic Dinner Recipes
- Tuna Noodle Casserole. This incredibly comforting and easy dish is one of those timeless recipes you’ll want to hold onto forever.
- Easy Baked Salmon over Orecchiette with Raw Tomato Sauce. Discover health and happiness in every bite with this beautifully light and spring-inspired dinner.
- Boston Baked Cod. A true classic, this recipe with its buttery cracker topping takes me straight back to my New England childhood.
- Not My Mom’s Goulash. An exciting update to my mom’s classic American chop suey recipe, enhanced with red wine, thyme, and fresh vegetables for a richer flavor.
Mom’s Meatloaf
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Ingredients
- 1-1/4 to 1-1/2 lb lean ground beef
- 1 cup (heaping) crushed, herb seasoned, classic stuffing
- 1 whole egg
- ¼ cup milk
- 1 tsp kosher salt
- ¼ tsp fresh cracked pepper
- ½ tsp Montreal steak seasoning see Notes
- 1 tsp Worcestershire sauce
- 2-3 tsp fresh thyme leaves plus additional for garnish
- ¼ cup ketchup
- 1 Tbsp barbecue sauce
Instructions
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In a large bowl with your hands, gently combine all the ingredients in the order given up through and including the thyme.
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Separately in a small bowl, combine the ketchup and BBQ sauce.
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Shape the meat mixture into a loaf in a lightly greased loaf pan.
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Put the ketchup mixture in a sandwich bag and snip the corner with scissors. Gently squeeze the bag to put crisscross marks on top of the meatloaf.
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Bake for 60 minutes at 350°F or until temperature in the center reaches 160°F.
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Remove from the oven and let sit 5 minutes before slicing to serve.
Notes
I use Montreal steak seasoning, but there are so many options as substitutes such as McCormick Grill Mates Roasted Garlic and Herb seasoning, Old Bay (we put it on everything), or Lawry’s seasoned salt. A salt-free substitute would be Mrs. Dash Garlic and Herb seasoning.
This recipe can be scaled up to feed however many people (I’ve made it for 80 people). Just keep the ratios the same and multiply. I do recommend forming the loaf into long loaves with the same diameter on rimmed sheet pans so it cooks evenly.
This recipe can also be scaled down to feed 2 people. Just reduce the meat to 1lb, and keep the other ingredient amounts the same. You’ll still have some leftover, but not a crazy amount.
Nutrition
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