Our best classic meatloaf recipe (with video) (2024)

Where is the meatloaf recipe from originally?

Although originating in Germany and surrounding areas, meatloaf has travelled the globe, making its home in dozens of countries (including bobotie in South Africa and polpettone in Italy). It is in America, however, that the meatloaf recipe truly found its home. Having roots in the Pennsylvanian dish scrapple (meaning scraps of meat, mixed with vegetable trimmings and flour) an updated version with ground beef became a wartime staple due to its simplicity and budget friendly nature. Despite its place on the domestic table, meatloaf soon ventured out of the home and is a must-have on the menu of American diners. This meatloaf recipe with breadcrumbs encapsulates all the classic flavours.

Why use pork and veal mince?

While a traditional homemade meatloaf recipe generally uses ground beef mince alone, adding some pork and veal mince (sometimes sold as Bolognese mince) has a couple of benefits. The fat in pork mince is softer than in ground beef mince and breaks down more easily, adding extra moisture. Also, veal mince has more gelatin than them both, which helps the meatloaf to set in the loaf pan.

How do I prevent my meatloaf from being dry and crumbly?

One of the major reasons for a crumbly meatloaf is that is has been overcooked or cooked at too high a temperature. When you cook meatloaf, the juices from the ground beef soak into the bread crumbs, making them swell and helping the meat become tender. If the meatloaf is overcooked, the bread crumbs dry out, causing the meat to toughen. To check if your meatloaf is cooked, place a fork or metal skewer in the middle of the thickest part. If the meatloaf pierces easily it will be cooked, resistance means it has a bit to go. If cooked, the skewer will feel warm to the touch. It’s also important to allow the meatloaf to rest in the loaf pan as this allows the juices to sink back into the mixture, providing even more moisture.

Do you have to glaze a meatloaf?

You can serve this meatloaf recipe without the glaze and just use gravy as a sauce. But it’s the sweet and tangy glaze that makes it truly sing. Not only does it help to seal in the moisture, the glaze adds an umami rich flavour that brings out the sweetness of the meat mixture. If tomato isn’t exactly your thing, how about swapping out most of it for hoisin sauce? Or add a combination of barbecue sauce and mustard. And, of course, season with salt and pepper. Although this is a classic meatloaf recipe, you can certainly get creative with your glaze.

Do you have to make homemade meatloaf in a loaf pan?

There are two schools of thought here. One believes the freeform meatloaf has a larger surface to caramelise and glaze, therefore providing a sweeter crispier crust. The other insists that the meatloaf needs to be contained in the pan in order to retain moisture. There is a third school. Cook the meatloaf in the loaf pan for 30 minutes or until firm, then carefully drain the fat. Now turn the meatloaf out onto a tray (or baking sheet) lined with baking paper. Slather over the glaze and cook for a further 30 mins or until sticky and a deep red colour.

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