When I think of classic comfort foods, this homemade meatloaf recipe definitely makes the list! It takes me all the way back to my childhood watching my mother make meatloaf for dinner. It comes together in one bowl with simple ingredients like ground beef, onions, savory spices, and a tangy sauce. But what I love most is that it really is easy to make and it easily feeds our whole family…plus extra for leftovers! Keep reading for all of my tips on how to make the best meatloaf recipe!
My Mama’s Meatloaf Recipe
I’m so excited to finally share my mom’s famous meatloaf. She’s been making this since I was a little girl and it’s still my favorite version to this day. She uses a combination of diced onion, bell pepper and celery (the holy trinity) in her meatloaf which makes it stand out and it builds so much flavor. Onions and bell peppers are a staple in most of her recipes like these baked chicken legs and this easy chicken tetrazzini which is why they all taste so good!😉
Meatloaf Ingredients
- Ground Beef: I like using ground beef that’s either 80% lean (ground chuck) or 85% lean. This way it still has enough fat to keep the meatloaf juicy.
- Onion, Bell Pepper and Celery: Yes, we use all three in this meatloaf recipe. Once the veggies are diced you can add them in as is or sauté them for a few minutes just to soften them a bit.
- Seasoning: A simple seasoning mix of Italian seasoning, garlic and onion powder, salt, and black pepper is all you need.
- Milk: Milk adds moisture to keep the meatloaf juicy.
- Egg and Breadcrumbs: Both act as binders to help hold the meatloaf together.
- Tomato sauce and Brown sugar: The meatloaf sauce is made with canned tomato sauce and brown sugar. Try to find the Italian style tomato sauce that has basil, garlic, and oregano in it.
How To Make Meatloaf
Mix the tomato sauce and brown sugar together for the meatloaf sauce and set it aside.
Add the ingredients for the meatloaf in a large bowl. Mix together with clean hands to combine. Be careful not to overmix.
Place the meatloaf in a baking dish and shape it into a loaf. Loosely cover the dish with aluminum foil and bake for 30 minutes.
Remove the meatloaf from the oven and spread the rest of the meatloaf sauce on top. Place the meatloaf back in the oven, uncovered, to finish baking.
Tips For The Best Meatloaf
- Do not overmix the beef - When mixing the ingredients, you want to mix until everything is just combined. Do not overmix. Overmixing the meat will cause the meatloaf to be dense and a little tough.
- Be sure to include the milk & the egg - I’ve forgotten to add milk before and it really made a big difference. Milk helps keep the meatloaf moist and juicy. And the egg adds more moisture and helps bind the ingredients together.
- Sauté the veggies or keep them raw - You can either add the onion, bell pepper, and celery straight in the bowl or you can sauté them for 3-4 minutes to soften them a bit. Adding them raw makes the flavor a little more prominent. It’s really your choice. If you choose to sauté them, just make sure to let them cool down a bit before adding them to the meatloaf.
- Use a baking dish - Although you can bake your meatloaf in a loaf pan, I recommend using a baking dish or a foil lined baking sheet. This way all of the excess grease drains away from the meatloaf instead of soaking inside it, causing the meatloaf to be too greasy.
- Making the sauce - For the meatloaf sauce, my mom always uses tomato sauce made with Italian herbs or sometimes ketchup as a backup. Either option works! Just make sure to add a little bit of brown sugar to the sauce to help remove the tartness and acidity from the tomatoes. Some people also add BBQ sauce or Worcestershire sauce to their meatloaf sauce. This part is flexible based on your own preference!
Serving Suggestions
Meatloaf pairs very well with so many different vegetables. My family loves it with creamy mashed potatoes, corn pudding, and sautéed green beans! Since it’s a hearty dish, it also goes great with mashed sweet potatoes, macaroni and cheese, sautéed cabbage, or collard greens.
Meatloaf Recipe
Equipment
Ingredients
Meatloaf Sauce
- 2 - 8 oz. cans of tomato sauce (made with Italian herbs)
- 1 tablespoon brown sugar
Meatloaf
- 1 ½ lb. lean ground beef* (80% or 85% lean)
- ½ yellow onion, finely diced
- ½ green bell pepper, finely diced
- 1 rib of celery, finely diced
- 1 ½ teaspoons Italian seasoning
- 1 ½ teaspoons fine sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- ½ cup plain breadcrumbs (or crushed saltine or ritz crackers)
- ⅓ cup milk
- 1 large egg, lightly beaten
- ¼ cup meatloaf sauce
Instructions
- Preheat the oven to 350°F. In a small bowl add the canned tomato sauce and brown sugar together. Mix until combined and then set it aside.
- In a large bowl, add all of the meatloaf ingredients (ground beef, diced onion, diced bell pepper, diced celery, Italian seasoning, salt, garlic and onion powder, black pepper, breadcrumbs, milk, beaten egg, and ¼ cup of the meatloaf sauce). Use a spatula and your hands to mix all of the ingredients together until evenly combined. Be careful not to overmix! You can also wear food safe disposable gloves if you prefer.
- Place the meat mixture in a baking dish. Shape the meat into a loaf that’s about 8-inches long and 4-inches wide. Loosely cover the baking dish with aluminum foil.
- Bake in the oven for 30 minutes. After 30 minutes, remove the meatloaf from the oven and remove the foil. Evenly pour the rest of the meatloaf sauce over the meatloaf. Then return the dish to the oven, uncovered, and bake an additional 30 minutes or until the internal temperature reaches 165°F.
- Allow the meatloaf to rest for 10 minutes before slicing. Serve warm with your favorite sides.
Notes
- I usually buy a 3lb pack of lean ground chuck and split it in half. Then I freeze the other half and save it for another day.
- You can sauté the onion, bell pepper, and celery for 3-4 minutes with 1 tablespoon of oil if you want to soften them a bit. But it’s not necessary.
- You can also make a meatloaf sauce with just ketchup and brown sugar if you prefer.
Nutrition
Storing Leftovers
Store any leftover meatloaf in an airtight container in the refrigerator for 3-4 days. You can reheat it in the oven, microwave, or your air fryer.
Freezing meatloaf: If you want to freeze your meatloaf, I suggest freezing individual slices this way it's easier to thaw and reheat smaller portions. Wrap the meatloaf slices in parchment paper, then place them in a freezer-safe bag and store for up to 3 months. When you’re ready, thaw the meatloaf overnight in the fridge, then reheat and enjoy!
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