Momma’s Meatloaf
Momma’s Best Meatloaf recipe is full of flavor and is moist and scrumptious! It’s simple to make and comes out perfect every time!
THE BEST MEATLOAF RECIPE
I think most folks at some point in their lives have had either great experiences with meatloaf or really bad ones. Maybe the meatloaf was a tad dry or maybe it tasted like a lump of beef and nothing else. Don’t worry, I am about to change your mind about any of your bad meatloaf experiences! My Momma’s Meatloaf recipe is not only delicious and flavorful, it is most definitely not dry!
FREQUENTLY ASKED QUESTIONS:
80/20 or 85/15 are going to be your most flavorful ground beef for the recipe. You can certainly use a leaner meat but you sacrifice some flavor by having less fat.
Yes you can. Turkey is very lean though so you obviously are not going to get anywhere near the flavor as you would with a fattier ground beef. You can also make Chicken Meatloaf!
This is normal. It should look like that and will help this meatloaf come out super moist and tender!
Store bought bread crumbs soak up a lot of moisture in the meatloaf. I really don’t recommend using them in baked meatloaf (it’s a bit different in a slow cooker meatloaf). Sliced bread is a great filler without it soaking up all the moisture from the meatloaf. If you insist on using breadcrumbs, I would use panko breadcrumbs.
Yes. This can be made in a loaf pan (with about the same cooking time.) Cooking it on a sheet pan helps some of the fat spread away from the meat.
I converted this same recipe for the Instant Pot too!
Yes! Head over to my Air Fryer Meatloaf recipe on how to do that.
The best way to store meatloaf is by allowing it to cool completely to room temperature before refrigerating. Once cooled, wrap the meatloaf tightly in plastic wrap or aluminum foil to keep it fresh. You can also store it in an airtight container and keep in the fridge for up to 3-4 days.
When ready to eat, simply reheat the meatloaf in the oven to enjoy it warm and delicious. You can reheat in a baking dish covered with foil or make a foil packet with a splash of water in it to reheat in the oven until warmed through without cooking further and drying it out.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- ground beef– 80/20 works good. If you use anything with more fat, this may get greasier.
- milk
- egg
- sliced bread
- Worcestershire sauce
- onion powder
- salt and black pepper
- dry ground mustard
- garlic powder
- ketchup
HOW TO MAKE MOMMA’S MEATLOAF:
Heat oven to 350F degrees. Combine all ingredients in a large bowl (except ketchup.) Don’t be afraid to get in there with your hands – they work best. Spread mixture into an ungreased loaf pan or shape into a loaf on a sheet pan. Spread ketchup on top of meatloaf.
Cook for an hour to an hour and 15 minutes (or until a meat thermometer reads 160 degrees.) Let stand for 5 minutes and serve.
CRAVING MORE RECIPES?
- Meatloaf Patty Melts
- The Best Crock Pot Meatloaf
- Instant Pot Meatloaf
- Crock Pot Meatloaf Meatballs
- Crock Pot Mississippi Meatloaf
- Crock Pot French Onion Meatloaf
- Italian Meatloaf
- Mozarella Stuffed BBQ Meatloaf
- Stovetop Stuffing Meatloaf
- Butter Swim Biscuits
- Stovetop Mashed Potatoes
Originally published: August 2011
Updated photos & republished: December 2019
Momma’s Meatloaf
Ingredients
- 1 pound ground beef
- ¾ cup milk
- 1 large egg
- 3 slices bread, torn up into small pieces
- 1 Tablespoon Worcestershire sauce
- ½ Tablespoon onion powder (or 1/2 cup finely chopped onion)
- ½ teaspoon salt
- ½ teaspoon dry ground mustard
- ¼ teaspoon black pepper
- ¼ teaspoon hot sauce (optional)
- ⅛ teaspoon garlic powder
- ½ cup ketchup
Instructions
- Heat oven to 350F degrees. Combine 1 pound ground beef, 3/4 cup milk, 1 large egg, 3 slices bread, torn up into small pieces, 1 Tablespoon Worcestershire sauce, ½ Tablespoon onion powder, ½ teaspoon salt, ½ teaspoon dry ground mustard, ¼ teaspoon black pepper, ¼ teaspoon hot sauce and ⅛ teaspoon garlic powder in a large bowl.
- Shape into a loaf onto a sheet pan.
- Spread ½ cup ketchup on top of meatloaf.
- Cook for an hour to an hour and 15 minutes (or until a meat thermometer reads 160F degrees).
- Let stand for 5 minutes then serve.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
