Traditional Meat Loaf Recipe

Meatloaf is a dish made from ground meat mixed with binders like breadcrumbs or oats and formed into a loaf shape. Most versions use beef or turkey, combined with eggs and milk to keep it moist. Herbs and spices provide a natural richness and aroma.

To get a juicy result, set your oven to 350°F. The most important step is checking the internal temperature with a meat thermometer. Your meatloaf is ready when the center reaches exactly 160°F. Pulling it out at this point ensures the meat is cooked through while keeping the moisture locked inside the loaf.

Baking meatloaf uncovered is the best way to let the top brown and help any glaze caramelize into a sticky topping. If the top browns too quickly before the center is done, you can loosely tent a piece of foil over the pan for the last bit of cooking time. This traps a little steam to keep it moist while the internal temperature finishes rising.

Yes, meatloaf can be made without eggs by using pantry staples to hold the meat together. Substitutes include “flax eggs” made of ground flaxseed and water, or even a few tablespoons of unsweetened applesauce. These substitutes provide the necessary stickiness and moisture to keep the loaf from crumbling when you slice it.

Meatloaf is one of the best meals for planning ahead because it freezes so well. If freezing raw, wrap it tightly in plastic wrap and foil to prevent freezer burn. For pre-cooked meatloaf, let it cool completely before wrapping. Just thaw it in the refrigerator overnight before reheating.