Craving a comforting dish that’s easy to make and sure to impress? My easy meatloaf recipe is flavorful and simply the best with its perfect moist texture. Plus, you can serve it both hot or cold!
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This easy meatloaf recipe is absolutely packed with flavor! Its earthiness comes from the mushroom purée, the brightness from parsley, and its comforting, homey flavor comes from the baking spices. Despite how simple it is to make, there’s nothing boring about this dish!
Meatloaf pairs wonderfully with a variety of sides that complement its hearty and savory flavors for the perfect cozy-season dinner. Include a potato dish, like these Hasselback Potatoes, Garlic Mashed Potatoes, or Scalloped Potatoes. Get your veggies in with some Roasted Root Vegetables or Roasted Green Beans. Finally, finish out the meal with my easy Cornbread Muffins or delicious Drop Biscuits with cheddar and bacon. There are so many comfort foods to choose from to complete your plate; you just can’t go wrong!
And if you love wine as much as I do, this dish is wine pairing heaven. Served hot, it’s a perfect match with Pinot Noir, with its allspice and clove notes. Served cold, buttery Chardonnay is the best!
P.S. As a note to meatloaf haters: just give this recipe a try. This meatloaf is dangerously good!
Why You’ll Love This Recipe
- No more dry, bland meatloaf: this meatloaf is moist and flavor-packed!
- Budget-Friendly: made with pantry staples and affordable ground meat.
- Customizable: easily tweak the flavors with spices, glazes, or mix-ins to suit your taste.
- Make-Ahead Friendly: prep it in advance or enjoy leftovers that taste amazing the next day!
Ingredients for This Easy Meatloaf Recipe
- Ground beef – lean ground beef offers a hearty, rich flavor.
- Ground pork – ground pork contributes a subtle sweetness that perfectly complements the beef.
- Ground veal – ground veal creates an extra tender meatloaf! If you prefer to not use veal, use just ground pork and beef instead.
- Butter or olive oil – this addition of fat helps develop deep, savory flavors when sautéing.
- Spanish onion – Spanish onion adds mild, sweet onion flavor.
- Garlic – minced garlic infuses the dish with a mellow, fragrant kick.
- Cremini mushrooms – washed, destemmed, and sliced, these mushrooms bring an earthy depth and meaty texture.
- Thyme – dried thyme provides a subtle, woodsy herbal note that enhances the complexity of the dish without overpowering it.
- Parsley – fresh parsley adds a pop of color and a bright flavor that ties all the rich ingredients together.
- Bread crumbs – breadcrumbs are key to moist, tender meatloaf, absorbing flavors while keeping everything perfectly cohesive.
- Eggs – eggs are the ultimate binder!
- Black pepper – Freshly ground black pepper provides a sharp, aromatic spice.
- Nutmeg – a dash of freshly ground nutmeg adds a subtle warmth that enhances the savory-sweet flavors of the meatloaf.
- Cloves – ground cloves bring a hint of aromatic complexity, adding a slightly sweet and smoky undertone.
- Allspice – this spice delivers a warm, peppery sweetness that beautifully complements the other spices in the mix.
- Cayenne pepper – a pinch of cayenne pepper adds a gentle, lingering heat that keeps the flavors exciting without overwhelming the dish.
- Bay leaf – a bay leaf to garnish and complete the dish!
How to Make Easy Meatloaf
Step 1: Preheat the oven to 375 degrees. Melt 2 tablespoons of butter or olive oil in a medium pot, add chopped onion and garlic, and sweat over medium heat.
Step 2: Add mushrooms and dried thyme and cook uncovered until almost all liquid has evaporated.
Step 3: Place mushroom mixture in a food processor or blender and blend into a purée. Reserve.
Step 4: In a large bowl, add parsley, bread crumbs, eggs, ground beef, pork, and veal.
Step 5: To the mushroom purée, add black pepper, ground nutmeg, allspice, ground cloves, allspice, and cayenne. Stir until combined and add to bowl with meat.
Step 6: Using two forks, blend all ingredients, trying to not compress the mixture.
Step 7: Even out the mixture in a 9×5” glass baking dish. Place bay leaf in the center of the loaf.
Step 8: Fill a larger glass dish with 1 inch of hot tap water. Place the dish with meatloaf in the larger dish filled with hot water.
Step 9: Bake for 1 hour 45 minutes, until meatloaf registers 160°F.
My Pro Tip
Tips for Success
Don’t overmix – if you overmix, the final product can become dry and tough.
Use a meat thermometer – using a meat thermometer ensures that the meat is cooked through, but still moist!
Make ahead – keep the unbaked meatloaf in an airtight container in the fridge for up to 24 hours and bake right before serving.
Leftovers – this easy meatloaf recipe lasts in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months, then thaw it overnight and reheat in the microwave or a 350°F oven before serving. Don’t forget a meatloaf sandwich the next day!
More Comfort Food Recipe Ideas
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Best Easy Meatloaf Recipe
Equipment
- 9×5" loaf pan
- Larger baking dish to fit loaf pan in
- Food processor or blender
Ingredients
- 1 pound lean ground beef, like 90/10
- ¾ pound ground pork
- ¾ pound ground veal, or use ¾ more pork if don't want to use veal
- 10 ounces cremini mushrooms, washed, destemmed, and sliced
- 1 ¼ cups breadcrumbs
- 1 cup sweet onion, chopped
- 1 cup fresh Italian parsley, finely chopped
- 2 tablespoons extra virgin olive oil
- 2 large eggs, beaten
- 1 tablespoon garlic, minced
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon dried thyme
- ½ teaspoon allspice
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon cayenne pepper
- Salt, to taste
- 1 bay leaf
Instructions
- Preheat oven to 375℉. Add olive oil in a medium pot. Add chopped onion and garlic. Sweat over medium heat for a few minutes. Add mushrooms and dried thyme and cook uncovered until most of the mushrooms’ liquid is evaporated.
- Place mushroom mixture in a food processor or blender and blend into a purée. Reserve.
- In a large bowl, add ground beef, pork, and veal, breadcrumbs, parsley, beaten and beaten eggs.
- To the mushroom purée, add black pepper, thyme, allspice, nutmeg, cloves, cayenne, and salt. Stir until blended, and add to bowl with meat.
- Using two forks, blend all ingredients, trying to not compress the mixture into a dense pile.
- When blended, turn into a 9×5" glass baking dish. Even mixture out to corners of dish.
- Place bay leaf in center of loaf.
- Fill a larger glass dish with 1 inch of hot tap water. Place dish with meatloaf in larger dish filled with hot water.
- Bake for 1 hour and 45 minutes, or until meatloaf registers 160℉ in the center.
Notes
- Don’t overmix: if you overmix, the final product can become dry and tough.
- Use a meat thermometer: using a meat thermometer ensures that the meat is cooked through, but still moist!
- Make ahead: keep the unbaked meatloaf in an airtight container in the fridge for up to 24 hours and bake right before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow, honestly I never thought meatloaf could be this tender and juicy and delish!
Woohoo! So great to hear ๐
Grace