Meatloaf

Look no further for the best Meatloaf recipe because it’s right here! Juicy and flavourful on the inside, with a caramelised shiny glaze on the outside, is what makes this classic Meatloaf a winning centre piece on any dining table. We all love a classic Pork Roast or Garlic Herb Butter Roast Chicken but when I make this meatloaf, the whole family goes crazy! Plus, you can take advantage of leftovers and turn them into juicy meatloaf sandwiches!

MEATLOAF RECIPE

Meat lovers… rejoice! Finally, a meatloaf recipe that is guaranteed to come out perfectly juicy, and NOT at all dry, hard, chewy or tasteless. It feels like all of my dreams have come true when slicing into this loaf. What better way to serve a thick slice of meatloaf than on a pile of Creamy Mashed Potato or Mashed Cauliflower for a low calorie option? Mix any remaining sauce with leftover pan juices, then pour that sacred rich, sauce ALL over your meatloaf.

HOW TO MAKE MEATLOAF

There are a couple of things we do differently from other meatloaf recipes, which is what makes this meatloaf stand out from the rest:

EASY MIXTURE

We add three different ingredients to our meatloaf for ultimate flavour:

Tomato paste Dijon mustard Parmesan cheese

You can leave them out if you have doubts, but I suggest following this recipe as closely as possible.

HOW TO SHAPE YOUR LOAF

There are a couple of options here. You can either: If choosing option three, be sure not to press the loaf too hard into the base of the pan, or you may have a hard time getting it out intact! Mould it just enough to get its shape, then turn it out. So much easier than shaping it yourself!

MEATLOAF SAUCE

This glaze has the perfect tasty balance. Not too sweet, not too tart with a subtle hint of garlic. Half is spread over the loaf before baking, and then half of the remaining sauce is added on during baking, saving the rest for serving over your pile of mash!

HOW LONG TO COOK MEATLOAF

Your meatloaf will need to cook at 400°F (200°C) for 50 minutes. Then, you are going to spread a little more meatloaf sauce over the top and bake for an additional 20 minutes, until the glaze is nice and sticky. Let your meatloaf rest for 10 minutes before slicing to allow the juices to recirculate back into the meat. If you’re tempted to slice it straight out of the oven, you will find it may fall apart as it is super tender. Tent it with foil while resting to keep it warm.

CAN YOU FREEZE MEATLOAF?

Yes! You can make meatloaf ahead of time and freeze before cooking. Once the meatloaf mixture has been shaped in your loaf pan, cover loaf pan tightly with plastic wrap and foil, and then freeze. Defrost raw, frozen meatloaf in the refrigerator for 18-24 hours before baking in the oven. OR, freeze AFTER cooking! When cooked, allow to cool completely and freeze in individual slices wrapped in parchment or baking paper to keep them juicy. Place all slices in an airtight container or freezer bag, and reheat slices as you need them! Reheat semi-thawed slices in the oven or microwave.

WHAT TO SERVE WITH MEATLOAF

If mashed potatoes aren’t your scene, you can also pair your meatloaf with Crispy Garlic Butter Parmesan Smashed Potatoes, Buttery Sautéed Green Beans, Garlic Mushrooms and a slice of crust Artisan Bread.