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Best Meatloaf

If you grew up eating your mama's meatloaf, you will love this recipe.  Not fancy by any means but simple, flavorful and easy!  You should have most of the ingredients in your kitchen or pantry.  I use chuck for the flavor but you can use other cuts of beef.  Easily serves 4 to 6.

Sometimes I like to top this meatloaf with caramelized onions before serving.  

Best Meatloaf    Serves 4 to 6


•  1 large egg, beaten

•  1¼ cups whole milk

•  1 Tbsp Worcestershire sauce

•  1 small onion, ¼-inch dice

•  1 cup dry breadcrumbs (I use Pepperridge Farm)

•  1½ lbs ground beef (I use chuck)

•  1¼ tsp sea salt

•  ¼ tsp black pepper

•  ¼ tsp each of ground garlic, celery seed and dry mustard




•  Combine ½ cup ketchup, 2 Tbsp packed brown sugar and 2 tsp



    prepared yellow mustard in a small bowl; stir well to incorporate



    the brown sugar..




Preheat oven to 350°F.  You will need a 9x5-inch loaf pan,






1.   Whisk the egg, milk, Worcestershire sauce and onion in a large bowl.

2.  Add the rest of the meatloaf ingredients and combine gently but                             thoroughly.  (I use glove-covered hands to do this).

3.  Spoon into the loaf pan and pat into a flat layer*.

4.  Spread glaze over meatloaf; bake for 1 hour.  Remove from oven; tilt pan**          and pour off grease; return to oven and finish baking until internal                          temperature registers 160°F.  Let sit in pan for 10 minutes then drain again:            remove to serving plate.

   *Lay a piece of plastic wrap on the top to make it easier to smooth the top.

**I fold a piece of foil and hold it on the top of the meatloaf while tilting the             pan.


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Our Best Meatloaf sliced with a glaze on top.
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