classic meatloaf recipe

This old-fashioned Meatloaf Recipe with Oatmeal is a simple, easy dinner that comes together with just 10 minutes of prep!

Meatloaf Recipe with Oatmeal

beef ((I use 85% lean))

quick oats

onion,

Worcestershire sauce

salt

garlic powder

onion powder

pepper

milk ((I use 2%))

eggs, slightly beaten

ketchup

Preheat oven to 350 degrees F. Gently combine all ingredients except ketchup in a large bowl. Transfer to a greased loaf pan.

Bake (uncovered) for about 60 minutes, or until meatloaf reaches an internal temperature of 160°F and juices run clear. Tilt the pan to drain off the grease; spread ketchup on top, and return to the oven for 10 more minutes.

Let stand 5 minutes before slicing.

Gourmet meatloaf recipe should be moist, simple and topped with a delicious glaze crown. This classic meatloaf recipe comes to you with lots of tips and trick to make it extra tasty, yet easy to make.

Meatloaf recipe with bread crumbs

onion (finely chopped about 1/2 cup.)

panko breadcrumbs.

garlic

eggs.

Italian seasonings.

black pepper.

Worcestershire sauce.

parsley.

beef bouillon (crumbled.)

beef.

brown sugar

lemon juice.

yellow mustard.

Preheat oven to 350 degrees F.

In a bowl, combine the glaze ingredients until smooth, set aside.

In a large bowl, combine panko bread, diced onion and mix well to moisten all the panko.

Add the rest of the meatloaf ingredients and about 1/3 of the glaze mix.

Mix everything well together and form into a loaf.

Add two slices of bread to the bottom of a 9x5 loaf pan.

Place the meatloaf on top of the bread and bake for 1 hour or until  internal temperature reached a minimum of 160F when measured by a meat thermometer.

Drain any excess fat, pour the rest of the glaze on top of the loaf and bake for another 10 minutes.

Slice and serve with extra sauce.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1534553398/ggx8dl4u6wlhwzqc2j4v.mp4

How To Make Moist Meatloaf
Gourmet meatloaf recipe should be moist, simple and topped with a delicious glaze crown. This classic meatloaf recipe comes to you with lots of tips and trick to make it extra tasty, yet easy to make. Beef meatloaf recipe that tastes very fresh, juicy, fluffy and delicious. A foolproof recipe with ingredients simple to find and probably there in your pantry.

How To Make Moist Meatloaf

The ultimate tender, juicy, flavorsome meatloaf. A recipe designed by a restaurant chef who was determined to make the best meatloaf ever - and succeeded.
Adapted from a The Market Street Meatloaf recipe created by Chef Lenny Schwartz and published in The New Basics Cookbook.

The Best Ever Meatloaf Recipe

tomato paste

dark brown sugar

cider vinegar

tablespoons unsalted butter (or olive oil)

¾ cup finely chopped yellow onion onion

¾ cup finely chopped scallions (1 bunch, ends trimmed)

carrots - 1 large carrot

¼ cup finely chopped celery - 1 stalk

red bell pepper

green bell pepper

Kosher salt,

teaspoon freshly black pepper

½ teaspoon ground white pepper

½ teaspoon cayenne pepper

teaspoon ground cumin

nutmeg

3 large eggs, well beaten

½ cup ketchup

½ cup half-and-half

2 pounds lean ground beef

pork sausage

breadcrumbs

Preheat the oven to 375ºF/190ºC. Arrange a rack in the center position. Select two large rectangular baking pans - one slightly smaller than the other, so the small one can fit into the larger one. 

To make the glaze (if using) combine all the glaze ingredients in a small saucepan and whisk while heating over medium heat, for a few minutes, until the sugar is melted and all the ingredients are combined. Set the glaze aside while you prepare the meatloaf.

Melt butter in a heavy skillet and add the onion, scallions, carrots, celery, bell peppers, and garlic. Cook, stirring often, over medium heat, until the moisture from the vegetables has evaporated, 8-10 minutes. Chill the vegetables for a half hour or so in a covered bowl in the fridge or for ten minutes in the freezer.

Combine the salt, black pepper, white pepper, cayenne, cumin, nutmeg, and eggs in a mixing bowl, and beat well, then whisk in the ketchup and half-and-half.

Add the beef, sausage, and bread crumbs and chilled vegetables to the egg mixture and mix with your hands for several minutes, until ingredients are smooth and throughly combined.

Add the mixture to the smaller baking pan and shape it, with damp hands, into a long low oval that measures 13 x 6 x 1 ½ inches or  17 x 4 ½ x 1 ½ or something along those lines, so it fits into your pan. 

If glazing, spread the glaze evenly over the top and sides of the meatloaf.

Place the smaller baking dish inside the larger pan and pour boiling water into the larger pan until it reaches halfway up the sides of the smaller baking dish. (see notes below)

Place the pans in the oven and bake for 45 minutes to an hour, or until the meatloaf is no longer pink in the middle or the internal temperature has reached at least 160ºF when tested with a food thermometer.

Remove the smaller baking dish from the water bath and let the meatloaf rest for 20 minutes before slicing and serving.

I made this last night. It took me longer than my usual go to meatloaf but boy was it worth it! SO flavorful and juicy, and I love the tomato paste glaze - definitely better than one I have been making with ketchup. This is my new meatloaf recipe - I'll never go back. Thank you Lisa!

Wow - I tried this recipe last night and I will never make meatloaf any other way again. I was blown away by the tenderness and flavor. I can't wait to have it again for leftovers. Thanks for sharing!

Amazing FLAVOR!  I was concerned about the glaze burning, but it was perfect. Took about 1 hr 15 minutes to bake up to 160 degrees.  Thank you for an outstanding meatloaf recipe.  Wow!

Wow. Just wow. This truly is the best meatloaf ever. My husband and our friends could it stop saying yum as we devoured it. Thank you for this amazing recipe.

My husband loves meatloaf. Me? Not so much. When he said he was craving meatloaf, I went on the hunt for a truly amazing recipe. I’m so glad I came across this recipe! It was AMAZING! Cooking time took about an hour and fifteen minutes, but we were in no hurry. Because it’s just the two of us, we made two loaves and froze the second. I’m writing as the second loaf is thawing in the fridge for tomorrow’s dinner. When we had the first loaf about a week and a half ago, we both kept saying things like, “Oh, yum,” “Wow,” and “This is the BEST meatloaf I’ve ever had!” After dinner, we sent the recipe to all our friends and family! Bonus points for including the history behind this recipe. How neat! Thanks again!

In the last 40 years we have had no less than 6 different go-to meatloaf recipes we thought had amazing results. Over the past few months our search began anew. The search located more than 40 different recipes. I quickly scanned through the ingredients and the directions and selected 8 which were slightly to very different from the typical ingredients. This recipes has the most different. After reviewing the results with another home cook, we selected the recipe from Panning the Globe. What intrigued us most about  this recipe, Lisa, were the variety of vegetables which were sautéd, and use of additional spices, e.g. multiple peppers. The meatloaf was prepared as described with the following exceptions. Since we prefer to know what we are consuming as well as pronounce the ingredients we do not, typically, consume commercially prepared food. Therefore, the beef 90/10 , the mild Italian sausage and the panko are all prepared fresh in our kitchen, frozen and used when required.
This is our new go-to meatloaf recipe. It took a little longer to cook (20 min) do to the height of the meatloaf, in the pan. The binders worked to hold the meatloaf together beautifully. The flavors provided by the sautéd vegetables were wonderful complex. The glaze provided just enough heat to kick the result up a huge notch but not overpower the meatloaf. 
Sent several helpings to our military friend next door. He proclaimed this to remind him of what his mother served when he was a kid.
Thank you, Lisa, for the history of and the "best meatloaf I ever ate" recipe.

The title of this recipe is what caught my eye. I’m not much of a meatloaf fan because they’re all the same ol’, same ol’. However, as I perused over the ingredients, I realized that, except for scallions, I had bits of each of the veggies in my fridge. Score! I have a freezer full of hubby-harvested venison, including hubby-made venison sausage, so out they came and I began to chop, chop away! 

A little background here. We sold our home and are traveling in our RV looking for a “forever piece of property”, so space is very limited and my kitchen is tiny. I was using my phone to read the recipe, which kept timing out, causing me to keep losing my place. I inadvertently put all the spices into the sautéing veggies. When I realized my mistake—oh, well! I kept on going!  I’m one who just dumps spices in (except when I’m baking) So when I got to the part where I was SUPPOSED to put the spices in, I just put them all in again, minus a tad! Ha! Because the oven is tiny and I had a large meatloaf pan and lots of extra meat mixture, I made meatballs which are now uncooked in the freezer and the meatloaf is half gone after two helpings each for the two of us. I’m thrilled I got to use up my veggies and we got a delicious best-ever meatloaf dinner using our venison and enough meatballs to make sandwiches plus a marinara meal! Thank you! ♥️

Addendum 
Because the loaf was so big, I lowered the oven temp to 350° and cooked it a bit longer. Low and slow.

This is literally the BEST meatloaf I’ve ever made!

Lisa,

This meatloaf recipe is spectacular and I will make it again and again.  Today a Grandson who will not be named, came for a visit and opportunity to learn a new recipe.  He ate an entire meatloaf himself and is well on his way to appreciating the difference between very good and excellent preparation.  Left with another one as well as enthusiasm for the next meal we’ll prepare together.  Thank you so very very much!!!!

Tastiest meatloaf ever.  I made two smaller loaves this time; one for today with sandwiches tomorrow, the other will go into the freezer for later meals.  Dang, this recipe beats all others!  Thanks!!

Oh my- this really does take meatloaf to another level! While the ingredient list and prep takes a bit it is SO worth it! Like others I halved the meatloaf and baked one and froze the second for later so in reality to have another scrumptious meal made it didn’t take that long at all. I followed the recipe to the letter and it was perfection. I used a 8x8 Pyrex dish inside a metal outer pan and it worked great. My husband was skeptical of the cooking method but it was flawless. The layers of flavor melted in our mouths and the spices were delightful! Using a meat thermometer is important as the color never reaches the “dark brown” cooked beef color one may be accustomed to in a meatloaf. And oh, the sauce is divine- so much better than ketchup on top! Such a wonderful recipe worthy of company  - it will be my “go to” meatloaf recipe from now on! Thank you for sharing!

A tender meatloaf with the flavor of your favorite bacon cheeseburger. Easy recipe that freezes well.

Bacon Cheeseburger Meatloaf

beef

bread crumbs

onion (chopped)

garlic (finely chopped)

dill pickles (chopped)

ketchup (catsup - whatever)

eggs (beaten)

black pepper

bacon

American cheese (slices)

Olive oil

Sautee onions and garlic until tender.

In a large bowl, combine the ground beef, onions, garlic, bread crumbs, eggs, ketchup, salt and pepper.

Mix well. with your hands.

Pat the meat mixture gently into a loaf pan. You may need 2 if you are using small ones. Don't press it down because it will compact the meat and the texture will be off.

Add three slices bacon over top.

Bake in the preheated oven 45 minutes to an hour (internal temp will be 155- 160)

Just before removing from the oven lay the cheese over the top.

Allow to stand at room temperature with foil over the top for about five minutes.

Slice and serve.

Mary, just wanted to ty for the great recipes and wish you Merry Christmas/ Happy New Year. 
Best wishes for health and happiness 
Kim

This moist, homemade meatloaf recipe is old fashioned comfort food. The sweet, tangy glaze is the secret! 5 minutes prep time and it freezes well, too!

Old Fashioned Meatloaf

green pepper (chopped)

eggs

salt (or seasoned salt)

garlic (minced)

Italian style diced tomatoes (or Ro*Tel)

spicy catsup

balsamic vinegar (or cider vinegar)

Preheat the oven to 350F.

Spray two loaf pans with nonstick cooking spray.

Set aside.

Add the remaining ingredients to a large bowl and mix gently until completely mixed.

Press half of the mixture into each loaf pan.

Bake for 1 hour.

About 15 minutes before the meat loaves are done brush the glaze OR about 1/4 cup catsup on the top of each if desired. Return to the oven.

When loaves are done (160F in center) remove from oven and let stand for 10  minutes before serving.

Mix all ingredients until smooth.

Glaze

Meatloaf looks delicious. I love a good meatloaf.

Sad yesterday so cooked myself happy with this. Improvised a little using what there was in the house--1/2x recipe w/ ground turkey, 10 oz can Rotel (no catsup except in glaze), 1 c Panko bread crumbs + glaze for 1x recipe. Melted in my mouth. Best moistest meatloaf I ever had. My 2nd favorite so far (1st favorite is your Mexican Lasagna). Tomorrow, the blueberry white chocolate muffins...❤️

Please tell me brand for the spicy ketchup or maybe a copycat I can whip up? I usually mix ketchup with brown sugar but want to try yours!

I like your recipe, and i am very much looking forward to trying this on my own.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1645562809/iJHhLBVHk.mp4

Homemade meatloaf recipe with a tangy glaze. Always tender and juicy!

Homemade Meatloaf

A classic, comforting dish that requires little prep time? Yep, it exists! The childhood meatloaf recipe suggested by Clémence, one of Ricardo’s daughters, is extremely simple and uses only seven ingredients, including veal, corn flakes cereal and ketchup. Mix everything together, shape the mixture into a loaf, sprinkle it with brown sugar and put it in the oven. Oh, so efficient—and delicious!

Clemence's Meatloaf

lbs veal

onion, chopped

(250 ml) corn flakes

(60 ml) ketchup

(30 ml) prepared mustard

egg, lightly beaten

(30 ml) brown sugar,

Salt and pepper

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

Ricardo

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Oil a 23 x 13-cm (9 x 5-inch) Pyrex loaf pan. 

In a bowl, combine all the ingredients except for the brown sugar. Season with salt and pepper. Place in the prepared pan, pressing lightly. Sprinkle with the brown sugar. 

Bake for 1 hour. Slice and drizzle with the pan juices. Serve with mashed potatoes and green or yellow wax beans. 

Une recette avec peu de saveur,c’est sec,que les condiments,en bouche.lesrestants,poubelle ou arrosés de sauce ….déception,

Délicieux et si simple à faire.  Toute la recette est parfaite.  Aucun changement à y apporter !

Excellent, tendre et juteux meilleur pain de viande.

A refaire et merci.,

Bonjour est-ce que je peux changer le Corn Flakes par du gruau pour cette recette?

Moelleux, très bon.  Pas de Corn flakes donc j'ai essayé avec des All Bran Flakes et c'était très bon. Cuisson 1h30. À refaire.

Excellent. Couvrir de cassonade pour la cuisson.

Excellente recette!! Pas trop sec et ne se défait pas en morceaux. Les enfants en redemande

Bonjour !
J'ai essayé cette recette avec du steak haché seulement de veau, seulement de boeuf et seulement de poulet. Personnellement, je crois que c'est avec le poulet que c'est meilleur. Au lieu de mettre des Corn Flakes, qui sont essentiellement du sucre, j'ai mis 1/2 tasse de chapelure régulière pour  faire tenir la viande en pain avec l'oeuf. J'ai mis un peu de sucre d'érable granulé sur le dessus pour  remplacer la cassonade. Mes convives apprécient beaucoup lorsque ce plat est au menu. Normand B.

Top 6 classic meatloaf recipe recipes from across the web

The most viewed classic meatloaf recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Meatloaf Recipe with Oatmeal

Meatloaf recipe with bread crumbs

The Best Ever Meatloaf Recipe

Bacon Cheeseburger Meatloaf

Old Fashioned Meatloaf

Clemence's Meatloaf

Top 6 classic meatloaf recipe recipes from across the web

The most viewed classic meatloaf recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Meatloaf Recipe with Oatmeal

Meatloaf recipe with bread crumbs

The Best Ever Meatloaf Recipe

Bacon Cheeseburger Meatloaf

Old Fashioned Meatloaf

Clemence's Meatloaf

The most viewed classic meatloaf recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine