*Let the meatloaf rest for 8-10 minutes before serving (or it may fall apart). This way i poked some holes in parchment and the oil could drain away underneath the rack.Thank you so much for sharing that with me Alexandra! Any idea why? I don't normally like tomato or ketchup baked on top of meatloaf, but this glaze is so good … This meatloaf is toddler approved! I’ve just become gluten free so this is the first time I’ve tried adapting it by using 2 slices of gluten free bread which I mixed with the egg and milk, instead of the bread crumbs. I replaced it with brown sugar bourbon spice and it turned out great.

Ian trying the recipe, but I will say we love chili sauce.I haven’t tried that yet but thanks for sharing. Love it.This is a keeper; it’s delicious and easy. Your recipe is the one I’ve been searching for. Yummy. The crusty glaze is just how I remember the perfect meatloaf. Defrost the raw meatloaf in the refrigerator covered. Thank you so much for sharing that with us!Outstanding but everything I have tried of yours is outstanding.I use Red Wine Vigner in my glaze for meatloaf. Thanks!Hi Steven the recipe works well with the recommended pan size.Works great , instead of loaf pan so it doesn’t boil in the juices !Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.Line a 9”x5” loaf pan with parchment paper and preheat oven to 375°F.In a large bowl, add all of the ingredients for the meatloaf. (RE the latter: I thought it funny a few years ago when Chinese restaurants started serving Lettuce Wraps to the wonderment of dinners, but no one remembered how long Golumpki’d been around!…LOL) Anyway RE meatloaf “back in the day” when most all of us seemed of the same economic level, there were actually rich Folk who served mint jelly with their more pricey lamb. Thanks!Oh and I did like other gentleman also did. They are all guys and love to cook! I am so glad that this is one of your favorite recipes. Over mixing will make a dense loaf.Use lean meat. Thank you for that great review.My entire family loved it! Hashtag them I am Valentina, the creator behind the food blog Valentina’s Corner where I share our family’s favorite recipes. I will be making this recipe this week with mashed potatoes!I’m so happy you enjoyed that Kay! Thanks!! Freeze fully, seal well. I don’t have a loaf pan so I just shape it into a loaf on a cookie sheet. Thank you!Okay – I follow this reciepe – Plus I chop green peppers into it. Here’s what one of our readers wrote: ” I’ve made this any number of times and it’s the I’m so happy to know that you have been loving the recipes that you tried.Nice recipy tough I modified slightly. Only change I made was added a squirt of sriracha in the glaze. For crispier edges, bake meatloaf on a baking sheet. And, I didn’t mind the repetition at all because I do believe I ended up with the best classic meatloaf recipe ever. Please share with us how it goes if you will do an experiment.Hi! Thank you for that wonderful review!Thank you for sharing your precious recipe Can you please let us know the recipes for leftover meatloaf?

Just reheat in the microwave or in the oven.Serve it with mashed potatoes, caesar salad, or dinner rolls are the best meal that will make every person beg for seconds. I think the sugar in the glaze can be reduced but either way, very delicious. Today I plan to cook a small version (in two mini loafs pans 6×4″) When I checked the recommendations I was surprised that I need to increase the prep time (“If using a smaller loaf pan than 9″x5″, increase cooking time”) I know it was your test how much we pay attention to details I’m so glad you got that right! May 14, 2019 You are welcome to freeze it with the toppings I just wouldn’t move the saran around too much after covering it. Cover tightly with plastic wrap and foil and freeze. My husband is still “singing the praises” of the glaze long after our dinner is over.That’s just awesome! The Yes! This traditional meatloaf recipe is just like mom used to make, made with ground beef and a sweet and tangy glaze topping.I think the trick to good meatloaf is using lean ground beef. Thank you for that great feedback!Best meatloaf ever and so easy!

What did I do wrong?Hi LeAnn, I’m so glad you enjoyed this recipe. Continue with baking instructions.If it’s just one day, then putting it in the fridge instead of freezing it should be fine. Several of our readers have reported making sandwiches or even Shepherds Pie with this recipe. Thanks for giving this recipe excellent feedback!Does the pan size really matter?

Thanks for your awesome review, I’m so glad you enjoyed the meatloaf.I made this a couple of weeks ago and my husband loved it! I liked this recipe because of the glaze ingredients. Thank you for this great classic recipe! !Thank you so much for sharing this with us Deanna! You need a bit of fat for taste but do not want its swimming in oil so lean beef is the right option.Using a baking sheet to cook your meatloaf recipe & With any meatloaf recipe, the end product should be rested once it comes out of the oven. !That’s just awesome Misty! Pat the meat down into an even layer.In a small bowl, add 1/4 cup ketchup, the brown sugar, and vinegar. UMMMM – YES! Thanks!I’ve used this meatloaf recipe twice and each time it has been a HIT!