Easy Meatloaf Recipe
Made with a mix of ground beef, pork, and veal and flavor enhancers like Worcestershire sauce, dried oregano, and fresh parsley, this easy meatloaf recipe is not your grandmother’s meatloaf. Instead, it’s moist, delicious, and could be a weeknight dinner staple.
Recipe Mood: Cozy Comfort
Indulgence Level: Medium
Effort Level: Easy
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I have a confession: I only liked meatloaf once I was firmly planted in adulthood. Before that, I only ate it-begrudgingly-when my mom made it while I was growing up. I never liked the taste or texture, and I never made it once I started cooking for myself-until now, with this easy meatloaf recipe.
Ironically, this is my mother’s recipe, and I first ate it at her house as an adult. She told me she had begun preparing it in recent years with a mix of ground beef, pork, and veal instead of just ground beef. I’m not sure if that made all the difference or if my palette had finally matured, but I loved it.
Of course, I had to tweak mom’s ingredients and method just a bit (like I did with this baked vinegar chicken recipe with potatoes), but this easy meatloaf recipe is moist, tender, and so flavorful. It also makes awesome leftovers.
Why You’ll Love This Easy Meatloaf Recipe
Made for those who don’t like meatloaf: Say “goodbye” to dry, bland meatloaf. This one is moist, tender, and flavorful.
Easy to prepare: You combine almost every ingredient with the ground meat. Along with preparing a quick glaze, this recipe comes together quickly.
Relies on many pantry ingredients: Except for the meatloaf mix, you’ll likely have most of the ingredients already on hand.
Key Ingredients
- Meatloaf Mix (ground beef, pork, and veal): This combination yields a moist, tender meatloaf.
- Worcestershire Sauce: This adds an umami flavor.
- Tomato Sauce (no added salt): This helps moisten the meatloaf and is also used for the glaze.
- Dried Plain Breadcrumbs: Avoid using fresh breadcrumbs, as they can make the meatloaf too soft.
See the recipe card below for more information on ingredients and quantities.
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How to Make This Recipe
- Mix all ingredients: Combine the meatloaf mix with the celery, onion, garlic powder, oregano, salt, pepper, tomato sauce, Worcestershire sauce, eggs, parsley, and breadcrumbs. Transfer to a casserole dish and form it into a roughly 8″ x 4″ oval shape.
- Make the glaze: Whisk together the tomato sauce, white wine vinegar, dark brown sugar, and salt, then pour it over the meatloaf.
- Cook the meatloaf: Cook it on the bottom rack of a 350F oven, uncovered, for 1 hour. Let it sit for 15 minutes before cutting into it.
Pro Tips
Use a large bowl to mix the ingredients: This will make it much easier to ensure everything incorporates well.
Break up the ground meat in the bowl before adding the other ingredients: This also makes mixing everything easier.
Add the Worcestershire sauce and tomato sauce directly to the ground meat: This will allow the meat to absorb these flavors instead of the breadcrumbs as you prepare the loaf.
Variations & Substitutions
-Make it with ground beef only (It may be less tender, though.)
-Use panko instead of regular breadcrumbs (don’t use fresh breadcrumbs—too soft!)
-Apple cider or red wine vinegar can replace the white wine vinegar in a 1:1 ratio.
-Use light brown sugar if you don’t have dark brown.
Recipe FAQs
Allowing the meatloaf to sit for 15 minutes will help it firm up, making it easier to cut and serve.
Storage
Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer: You can freeze the meatloaf for up to 3 months in a freezer-safe container.
Reheat: If you stored the meatloaf in the freezer, defrost it in the refrigerator first. Reheat in the oven, covered, at 350F until warmed through. You can also reheat it in the microwave, covered, in a microwave-safe container.
More Comfort Food Recipes
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Easy Meatloaf Recipe
Ingredients
For the Meatloaf
- 2 pounds meatloaf mix ground beef, pork, and veal
- ½ cup celery diced
- ½ cup yellow onion peeled and diced
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 teaspoons kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup tomato sauce no salt added (Note 1)
- 2 teaspoons Worcestershire sauce
- 2 large eggs
- ½ cup Italian flat-leaf parsley minced
- 1 and ½ cups dried, plain breadcrumbs
For the Glaze
- 1 cup tomato sauce no salt added
- 4 tablespoons white wine vinegar
- 2 tablespoons dark brown sugar
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350F. In a large bowl, mix together all the ingredients for the meatloaf.
- Transfer the meatloaf to a baking pan or casserole dish lined with aluminum foil and mold it into an approximate 8" x 4" oval shape.
- Whisk together the ingredients for the glaze and pour it over the meatloaf. It's OK if some of it runs down the sides.
- Place the pan or casserole dish in the oven on the bottom rack, uncovered, and bake for 1 hour. Let it sit for 15 minutes before slicing into it. Enjoy!
