No nostalgic comfort food really compares to meatloaf. It’s the epitome of a classic, reliable weeknight dinner, whether you remember your family’s recipe fondly or with a shudder. If you’re a longtime meatloaf lover or are looking to give it another chance, then my tried-and-true recipe should be next on your list. It’s simple and dependable, but also packed with flavor to keep you (and your family and guests) coming back for more. I tested this recipe over and over to guarantee that it is worthy of being your new go-to, never-fail meatloaf.
Recipe Tips
- How long should I cook my veggies? You might be tempted to get the job done as quickly as possible, but it really is important to cook your onion and celery for 10 to 15 minutes before adding other ingredients here. Doing so will maximize their sweetness and help the flavor of your meatloaf really shine.
- Should I use a loaf pan or a baking sheet? Here at Delish, we’re team loaf pan. It helps us achieve those crisp edges we’re looking for and guarantees our meatloaf’s shape holds.
- How do I know when my meatloaf is done? It can be hard to tell when a meatloaf is done, meaning it’s easy to end up with one that is under- or overcooked. Using an instant thermometer to ensure that the middle of the loaf is cooked to exactly 155° is the best way to guarantee it’s perfectly done.
- How do I keep my meatloaf from falling apart? As dryness is our number one enemy for this recipe, it’s important that you only mix everything (including our binding ingredients: eggs and crackers) until everything is just incorporated and the meat only slightly sticks together.
Substitutions
The Saltines mentioned in the recipe may be hard to find. You may substitute Saltines with a popular local brand of crackers. Just make sure to adjust the amount of salt you use to season this dish.
The full list of ingredients and directions can be found in the recipe below.
What To Serve With Meatloaf
For the coziest weeknight dinner, I suggest serving this meatloaf with creamy mashed potatoes, roasted baby carrots, and green beans. Looking for more inspo? Check out more fantastic easy side dishes.
Storage
If you have any leftovers—or want to bake ahead—bake the meatloaf as directed, let it cool completely, then wrap in plastic wrap and store in the refrigerator for up to 3 days. To reheat, place in a 350° oven, covered with foil so it doesn’t dry out, and bake until it’s warmed through. Alternatively, you can also cut slices and heat them in a bowl in the microwave. If you want to freeze your meatloaf, let it cool, then take it out of the loaf pan, wrap it tightly in plastic wrap, and freeze it for around 1 month.