Meatloaf Recipe: Meat Mix, Binders and Glaze Tips
meatloaf recipe
A classic meatloaf combines ground beef and ground pork, a binder such as breadcrumbs or oats soaked in milk, plenty of onion and garlic, and a ketchup-based glaze baked on top. Users point out that exact ingredients and ratios vary widely based on personal preference, so treat any recipe as a starting point. The meat mix gives flavor and moisture, the binder holds the loaf together, and the glaze adds sweetness while it helps seal in juices.
For the meat, most users pair ground beef with ground pork because the pork keeps each slice moist and flavorful. Some cooks add veal for a traditional meatball mix. Others use Italian sausage instead, and one user says the loaf tastes blah without it because the sausage adds so much flavor.
Binders keep meatloaf from falling apart, and you have several options. Breadcrumbs are the standard choice, and some users crush Ritz crackers instead because the crackers bring extra flavor. Oatmeal works too, and many users soak it in milk first so it holds more moisture. One user swaps in instant mashed potatoes and says they retain moisture incredibly well and give the loaf a really nice texture.
Onion and garlic carry most of the flavor. Grate or finely dice the onion, since one user who usually hates meatloaf said a grated onion version won them over completely, and roasted garlic gives a deeper taste. Common seasonings include Worcestershire sauce, Lipton onion soup mix, thyme, basil, and paprika. For the glaze, mix ketchup with brown sugar and a little mustard, then apply it during or after baking. One family recipe stirs pickapeppa sauce into the meat, then mixes pickapeppa, ketchup, Worcestershire, a dash of hot sauce, and a bit of water to seal the loaf and keep it moist.
Technique matters as much as ingredients. Mix the meat only until combined, because overworking it makes the loaf tough or crumbly. Skip the loaf pan for better results; one user explains that a loaf pan lets the bottom half boil in its own fat while the top half dries out, so bake the loaf free-form on a baking sheet or on a rack for crispy edges all around. Let the meatloaf rest for 10 to 15 minutes after baking so it holds its shape and keeps its moisture when you slice it.
Key components
- Meat mix Ground beef and pork, with optional veal or Italian sausage
- Binder Breadcrumbs, Ritz crackers, oatmeal soaked in milk, or instant mashed potatoes
- Aromatics Grated or finely diced onion, plus roasted garlic for depth
- Seasonings Worcestershire sauce, Lipton onion soup mix, thyme, basil, and paprika
- Glaze Ketchup with brown sugar and mustard, or a pickapeppa and hot sauce blend
- Bake method Free-form on a baking sheet or rack, mixed only until combined
- Rest Wait 10 to 15 minutes before slicing
Core Ingredients and Binders
Flavor Enhancers and Glazes
Cooking Techniques for Success
Are you looking for a meatloaf recipe with a specific type of meat or flavor profile?
Bottom line
For a classic meatloaf, many Users recommend a mix of ground beef and pork, along with a binder like breadcrumbs or oats, and a flavorful glaze or sauce. The exact ingredients and ratios can vary widely based on personal preference.
Community answers 29
What others in the community said:
Starting at the bottom going clockwise: traditional, cheeseburger, balsamic glazed, roasted garlic potato topped.
Disclaimer: The recipe says to use the entire bottle of the Texas Whiskey Glaze, I wouldn't do that. It was delicious with just half and I probably could have used less but yolo.
Also, the seasoning was okay. You could get away with whatever you have at home.
I use instant mashed potatoes instead of bread crumbs as my binder. They retain moisture incredibly well and they give the meatloaf a really nice texture
I've never followed a recipe for meatloaf & it's truly turned into my favorite: "Anything-but-the-kitchen-sink dish." For example, last night I made meatloaf & had some leftover homemade mushroom/spinach/heavy-cream pasta sauce. A half cup went in the meatloaf & it was awesome.
What is a random ingredient you swear by or something you've snuck in that would make most people recoil in alarm?
I'm tired of the plain jane meatloaf I've been making for 10 years. No matter how yummy it is:P. Any really good recipesv
📌Meatloaf Ingredients:
- 1 and 1/2 lb ground beef
- 1/2 lb Italian sausage
- 1 cup breadcrumbs
- 1/2 cup chopped onion
- 1 green bell pepper
- 1 red bell pepper
- 2 cloves of garlic, minced or tablespoons of garlic paste
- 1/2 cup of milk
- 2 eggs
- 1 cup ketchup
- 1 can of tomato sauce
- 1/4 cup brown sugar
- 1 tsp salt
- 1 tsp black pepper
- your favorite seasonings
(I used Tony’s Creole seasoning, garlic powder, onion powder , Kinders The Blend, Kinders brown sugar , cayenne pepper)
*Instructions:\*
Preheat oven to 350°F (180°C).
In a large bowl, combine ground beef, italian sausage, breadcrumbs, onion, garlic, egg, salt, pepper, creole seasoning , Kinders seasoning, 1/2 cup ketchup and milk . Mix well with your hands or a wooden spoon until just combined.
Transfer the mixture to a loaf pan or shape into a loaf shape on a baking sheet.
Bake for 30-35 minutes covered .
In a separate bowl, mix tomato sauce, ketchup and brown sugar , creole seasoning and set aside.
Remove meatloaf from the oven , uncover and pour the tomato sauce mixture over the top of the meatloaf . Return to the oven to bake an additional 20-25 minutes
Let rest for 10 minutes before slicing and serving.
Enjoy your delicious meatloaf!a
IDK---hate meatloaf but read a recipe that involved using horse raddish and then usual suspects (ketchup, barbeque sauce, eggs, bread crumbs, onions, celery). Game changer.
Horse raddish in the mix made me like my own meatloaf--hate everyone elses.
Add a packet of Lipton's dry onion soup mix.
Do you have a tried and true family recipe for meat loaf? One that’s flavorful and not dry? Thanks. 🙂
I love a good meatloaf. There's something still nostalgic about it for me. What is your favorite meatloaf recipe, and what makes it special? My mother always made the betty crocker recipe, so that one always makes me think of my childhood. But my current favorite recipe for meatloaf hands-down is the one in Wafu Cooking.
Wafu Cooking- my current favorite. It has sour cream, the meat is a half-and-half mix of pork and beef, and it has a delicious sauce made with red miso paste and honey. I like to add a few strips of bacon over the top as well since that's the way my mom always made it.
The Way Home- on my to-cook list. It is stuffed with cheddar cheese and the sauce has garlic powder in it. I'm one of those people who believes you can never have too much garlic, so it's right up my alley.
Everybody Eats Well in Belgium- also on my to-cook list. This recipe calls for veal, but I will probably make it with beef or lamb because I'm not a huge fan of veal. This doesn't seem to have a sauce with it, but the meatloaf has port, Cognac, and sage, all of which appeals to me. I will probably do three or four cloves of garlic instead of one, though.
Edit: thank you for pointing out that I forgot part of the meatloaf recipe! To make the amakara sauce for Hatsuko's meatloaf:
1tbsp butter
1 tbsp red miso
2 tbsp honey
1/4 cup sake
1 tbsp rice vinegar
1 tbsp soy sauce
6 shiitake mushrooms cut into 3mm pieces
1 tsp water reserved from cooking the potatoes (I don't usually make the potatoes, so I just eyeball some cornstarch)
In a medium sauce pan, melt the butter over low heat. Add the miso, honey, sake, rice vinegar, and soy sauce and cook for two minutes. Add the sliced mushrooms and continue cooking for two minutes. Add the water from the potatoes to thicken the sauce and cook for one minute.
Brush the sauce on the meatloaf and bake for another 10 minutes. Let the meatloaf rest for 15 minutes covered with aluminum foil before serving
I’m looking for something like my grandmother used to make. Moist, yet firm, and oh so delicious.
I would start by doing anything for love. Add a bit of willing to be go hell and back. But adding carrots, no I won’t do that.
Soo, I'm making meatloaf tonight lol. I usually just make a basic meatloaf, with onions and green peppers. I see some people put celery in theirs. Some topped with BBQ sauce.
I'd love to see recipes that you and your family love.
I usually hate meatloaf, but I had one where the recipe called for grated onion and it COMPLETELY elevated it.
I have used the Lipton onion soup mix recipe for 30+ years. Perfect every time.I like to use ground beef, veal and pork, but beef and pork work really well.
I've tried soaking the breadcrumbs in milk.
I've tried using fresh bread, stale bread, Progresso Italian and Panko crumbs.
I've tried using just ground beef and I've tried the beef/pork combo.
(Never tried beef/pork/veal but I'm tempted to cause nothing turns out quite right)
Tried ground turkey.
I've had more luck with Lentil loaves and Vegetarian loaves, but I want a moist, succulent traditional meatloaf with that delicious, tangy tomato topping (this eludese me, too, and I've tried both a ketchup glaze and a tomato sauce glaze).
Mine either come out too dry or falling apart.
Anyhoo, any help would be appreciated. 👍
My husband likes any meatloaf made with this sauce from my mom's 1950s Better Homes and Gardens cookbook:
Piquant Sauce Combine 3 TB brown sugar 1/4 cup ketchup Ketchup1/4 TS nutmeg 1 TS dry mustard
I always double this recipe for added flavor.
Hear me out. Instead of a loaf, make it into a thinner slab. I cook mine on a sheet pan at about a 1/2” thick.
It allows more glazed crusted surface area which is my favorite. Also cooks a lot faster.
My mom is the only person I know who doesn’t include onions. IDK if you want to experiment with that?
But of course, there’s always the Doofenshmirtz family recipe. Where the secret ingredient is: hate! 😂
created by my grandma, perfected by my mom, passed down to me on my birthday a few weeks ago… enjoy!!
1 lb ground beef ½ lb ground pork
1 sleeve Ritz crackers...crushed 2 eggs...beaten 2 T milk 2 T ketchup 1 t oregano 1 t roasted garlic paste salt and pepper
½ C ketchup ¼ C brown sugar 1 T Worcestershire sauce
In a large bowl, mix together crackers and all subsequent ingredients. Let sit until soft, blend thoroughly
Add protein. Mix together with hands until well blended.
Shape into loaf. Place in metal pan.
Bake 90 ++ minutes at 375 degrees until no pink. Don't let dry out.
Mix sauce in small bowl. Spread on top of baked meat loaf.
Turn oven to 425 degrees. Place back into oven until sauce has warmed and slightly caramelized on top.
Rest meat loaf 5 minutes.
Slice and serve.
Not an old recipe per se, but I use this one, just made it Friday night. My only change is replacing the salt with a packet of onion soup mix and adding a half cup of diced green pepper.
I was never a big meatloaf fan until I found a copy of Paul Prudhomme’s first cookbook at a thrift shop. Now I make his Cajun meatloaf.
I really like the America's Test Kitchen recipe, especially the glaze.
The key is not to use a loaf pan, which causes the bottom half to boil in its own fat, while the top half dries out. Instead, a half-football molded onto parchment paper, on a rack set over a pan, and loosely covered with foil, works great.
So, I don't have a specific recipe. But i mix minimally and form into small loaves. Works great.
The secret in my family is pickapeppa sauce! Mix several dashes into the meat and then mix pickapeppa, ketchup, worchestershire, a dash of hot sauce, and a little bit of water and cover and "seal" the meatloaf with it for flavor and to help keep it moist.
### Cooking Techniques for Success
- Don't Overmix: Overworking the meat can lead to a tough or crumbly meatloaf. Mix until just combined.
- Cooking Method: While loaf pans are traditional, some Users suggest baking meatloaf free-form on a baking sheet or on a rack to prevent the bottom from becoming soggy and to create more crispy edges.
- Resting Time: Allow the meatloaf to rest for 10-15 minutes after baking to help it hold its shape and retain moisture.
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