Meatloaf (Family-Style or Mini Loaves)
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This simple, family-friendly meatloaf can be made as one large loaf or as mini loaves, making it the perfect go-to meal any night of the week.
This is a very good, very simple meatloaf recipe, and it’s a real stick-to-your-ribber. You can either make it as one big family-style loaf or as mini loaves for individual servings. Just keep in mind that the family-style loaf takes longer to cook, about 75 minutes, while the mini loaves bake in just 40 minutes, making them more doable on a weeknight. I recommend cooking the meatloaf on a baking sheet rather than in a loaf pan, as it allows for better heat circulation and more surface area for browning. Using a baking sheet also allows any excess fat to drain away, resulting in a healthier finished dish.
The glaze on this meatloaf is the standard ketchup topping; for a variation, try the BBQ-style glaze that is used in my popular turkey meatloaf recipe. Both glaze options are equally delicious. Naturally, leftovers make excellent meatloaf sandwiches.
Photo by Johnny Miller (Clarkson Potter, 2021)
One tip if you’re making meatloaf for kids: be sure to chop the onions very fine. My experience is that kids do not like finding flecks of onions (or flecks of anything, really!) in their meatloaves.
What You’ll Need To Make Meatloaf
I use “meatloaf mix” to make my meatloaf (and meatballs). Meatloaf mix is a combination of ground beef, pork, and veal — it makes a juicier and tastier meatloaf than ground beef alone. Most supermarkets carry meatloaf mix, but if you can’t find it, equal parts ground beef and pork is a good substitute. If you don’t cook with pork, go ahead and use ground chuck, which is 20% lean ground beef.
Step-by-Step Instructions
Preheat the oven to 350°F and set an oven rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper or heavy-duty, nonstick foil.
Heat the oil in a medium skillet over medium heat and add the onion.
Cook, stirring frequently, until softened, about 5 minutes, then add the garlic.
Cook 1 minute more. Do not brown.
Transfer the onion and garlic mixture to a large bowl.
To the bowl, add the milk, eggs, thyme, salt, pepper, and Worcestershire sauce.
Whisk to combine.
Add the meat and bread crumbs to the egg mixture.
Mix with your hands until just combined.
For individual loaves, form the mixture into 6 small (9-ounce) loaves and place on the prepared baking sheet. To make the loaves of equal size, I usually divide the meat mixture roughly in half and then divide each half roughly into thirds. Then, I scoop large balls of the mixture onto the prepared baking sheet, reapportion if necessary, and then shape into loaves.
For a large family-style loaf, form the meat mixture into a 12 x 5-inch loaf shape directly on the prepared baking sheet.
Spoon the ketchup over the top and sides of the loaf (or loaves).
Bake 40 to 45 minutes for the individual loaves or about 75 minutes for the family-style loaf, or until an instant-read thermometer registers 160°F in the middle of the meatloaf (or loaves). Quite a bit of fat oozes out while baking; this is why I prefer to make it on a baking sheet rather than in a loaf pan. Let rest for about 5 minutes, then use a spatula to scrape the fat away from the edges.
Transfer the loaf (or loaves) to a cutting board or serving platter and serve.
How To Freeze Meatloaf
The cooked meatloaf (or loaves) can be frozen for up to 3 months. If frozen, defrost overnight in the refrigerator and then reheat, uncovered, on a baking sheet in a 300°F oven until hot in the middle.
You may also like
- Italian Meatloaf
- Chicken Meatballs with Tomato-Balsamic Glaze
- Turkey Meatloaf
- Spaghetti and Meatballs
Meatloaf (Family-Style or Mini Loaves)
This simple, family-friendly meatloaf can be made as one large loaf or as mini loaves, making it the perfect go-to meal any night of the week.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- ¼ cup milk
- 2 large eggs
- 1 teaspoon dried thyme
- 1 heaping teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons Worcestershire sauce
- 2½ lbs meatloaf mix (see note)
- ¾ cup plain bread crumbs
- ¾ cup ketchup
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper or heavy-duty, nonstick foil.
- Heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic and cook 1 minute more. Do not brown. Transfer to a large bowl.
- To the bowl, add the milk, eggs, thyme, salt, pepper, and Worcestershire sauce. Whisk to combine.
- Add the meatloaf mix and bread crumbs to the egg mixture and mix with your hands until just combined.
For Individual Meatloaves
- Form the mixture into 6 small (9-ounce) loaves and place on the prepared baking sheet. Spoon the ketchup over the top and sides of each loaf. Bake for 40 to 45 minutes, or until an instant-read thermometer registers 160°F in the middle of a meatloaf. Let the meatloaves rest for about 5 minutes. Scrape any fat away from the edges of each meatloaf, then use a spatula to transfer them to a serving platter or plates.
For Family-Style Meatloaf
- Form the meat mixture into a 12 x 5-inch loaf shape directly on the prepared baking sheet. Spread the ketchup evenly over the top and sides of the loaf. Bake for 75 to 80 minutes, or until an instant-read thermometer registers 160°F in the middle of the meatloaf. Let the meatloaf rest for about 10 minutes. Scrape any fat away from the edges of the meatloaf (it will ooze out and brown while baking), then use a wide spatula to transfer the meatloaf to a cutting board or serving platter. Slice and serve.
- Note: Meatloaf mix is a combination of ground beef, pork, and veal that is more flavorful than ground beef alone. Most supermarkets carry meatloaf mix, but if you can’t find it, equal parts ground beef and pork is a good substitute. If you don't cook with pork, go ahead and use ground chuck, which is 20% lean ground beef.
- Note: If making individual meatloaves, the trickiest part of this recipe is making the loaves of equal size. I usually divide the meat mixture roughly in half and then divide each half roughly into thirds. Then, I scoop large balls of the mixture onto the prepared baking sheet, reapportion if necessary, and then shape into loaves.
- Make-Ahead/Freezer-Friendly Instructions: The cooked meatloaves/meatloaf can be made up to 2 days ahead and refrigerated or frozen for up to 3 months. If frozen, defrost overnight in the refrigerator and then reheat, uncovered, on a baking sheet in a 300°F oven until hot in the middle.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 834
- Fat: 54 g
- Saturated fat: 19 g
- Carbohydrates: 34 g
- Sugar: 14 g
- Fiber: 2 g
- Protein: 51 g
- Sodium: 945 mg
- Cholesterol: 262 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Good day Chef Jenn! I used 1/4 cup chicken stock in place of the milk, as I have dairy issues. The flavor was great. Others that have lactose intolerance might try this or, a vegetable stock, as I believe the milk is more for moisture than anything else. Thank you for all of the good recipes.
Tastefully yours,
Mark Waitsman
I made this, and the flavor was excellent, but I didn’t like the texture and neither did my family. It wasn’t meaty or hearty/chewy. It had almost a slimy mouth feel. What did I do wrong? Might I have over mixed it? The meat was perfectly fresh, so I know it isn’t spoiled ingredients. It had something to do with how I put it together or maybe the baking. I would love to try again, but now I’m nervous. I hope Jenn might have some ideas.
Hi Jen, I’m sorry you found the texture to be a little off. It definitely should not be slimy. Did you use meatloaf mix for the meat? If so, it sounds like the meatloaf may have been slightly underbaked.
Yum is all I have to say! I live by myself so made these into individual meatloaves. I ate one the night I prepared them and froze the rest. I wanted to wait to leave a review until after I ate a frozen one so that I could ensure they tasted good after thawing. Well, I can now say that they are delicious both ways. I totally love that I can make this one recipe and get 6 meals out of it — thanks for making my life easier (and tastier), Jenn!
Not the best meatloaf recipe I have made. Rather dry, think I prefer fresh breadcrumbs or even quick oats.
This is the recipe that will replace my 30 year old family favorite recipe! I make/made a really good meat loaf for decades and occasionally would try something new, which never matched up. Today, I told my husband I was going to try “a new recipe” his reply was “no, why mess with a good recipe”…my reply, “it’s Chef Jenn’s” he said “okay, give it a shot, she’s never let us down” 🙂
Thank you once again for another wonderful recipe!
I used 2/3- 80% ground beef and 1/3- ground pork as my meat mixture…only because that was in the freezer. The sauce I used on top was one very similar to yours on the turkey meatloaf recipe.
I cut recipe in about half, made four loaves. I liked it , but I think the quality of my ground pork was not great,also didn’t use veal. Next time I make I hope to find meatloaf mix
Perfect as written. My husband requests this recipe and it’s a favorite of mine as well. Exactly what you want when you are craving meatloaf!
Can I leave the milk out for someone who is dairy free? Or what can I use instead?
Hi Carol, Any dairy-free milk will work here. Hope you enjoy!
I tried tonight … turned out so good …… simple just like my Mother/Grandmother use to make! My go to recipe for meatloaf! 🥰. Hershey Kisses for dessert 😱
My husband said why don’t you make this more often🤣loved it. Also, made the creamy mashed potatoes…delicious. Love all your recipes…thank you😃
Is it ok to prepare the meatloaf and refrigerate it to cook later in the day? Thanks! Looks yummy!
Yep that’s fine!
Without question, the best meatloaf ever.
Best meatloaf recipe I ever made!
I halved recipe and used one pound 95 percent lean beef. Unfortunately I had Italian meatloaf recipe open at same time on my tablet, so had already chopped celery, carrot, garlic and onions by the time I realized my mistake. I sautéed them together and followed the rest of the recipe as written. Tasted great, will make Italian one next time with its correct seasonings.
Turned out excellent! Another great recipe!
Delicious! I used just ground beef, and it was great. Thanks Jenn!
I would like to comment on your meatloaf recipes. I have made meatloaf using ground pork and ground beef and loved it. BUT I found that if you make meatloaf using ground beef and ground turkey it is the best. What makes it so good is that you get the great beef flavor but the meatloaf is light because of the turkey and wonderful. All the add ins are just the same.
Your recipes are always my favorite and also anyone I cook for. I can’t believe I am writing to a cook as wonderful as you about this.
Today I am feeling bold.
I’m glad you wrote! 🙂
Oops — At the top of the recipe for your meatloaf, it says the cooking time is 40 hours! I think that would be a tad over-done! Otherwise the recipe looks great.
LOL – it’s fixed 🙂