Classic Meatloaf: The Ultimate Recipe for a Comfort Food

French

This moist and flavorful meatloaf is a true comfort food classic.

Easy to prepare, perfectly tender, and topped with a savoury glaze, it’s ideal for family dinners, festive gatherings, or simply a cozy homemade meal.

Moist & Tender Meatloaf Recipe

Meatloaf, or “rôti haché,” is the kind of dish that feels like home on a plate.

Found in German, Belgian, Scandinavian and American kitchens, it has earned its place as a timeless comfort food.

This recipe brings out the very best of meatloaf: tender, juicy, and bursting with flavor.

A balance of ground meat, fresh herbs, and a hint of garlic creates a loaf that is hearty yet perfectly moist.

The tangy glaze of ketchup and mustard caramelizes in the oven, giving each slice a deliciously savoury finish.

Serve it warm with creamy mashed potatoes, roasted vegetables, or even cold in sandwiches the next day, it’s as versatile as it is satisfying.

A true family favorite that never disappoints.

Ingredients for a Moist and Flavorful Meatloaf

To prepare this delicious meatloaf, you’ll need a few simple ingredients that are easy to find and add plenty of flavor:

• 600 g (about 1.3 lbs) ground beef – use 80% lean for the right balance of flavor and juiciness.
• 2 large eggs – they act as a binder to hold everything together.
• ½ cup breadcrumbs (measured in a 240 ml glass) – helps absorb juices and gives the loaf a soft, tender texture. You can also use panko or crushed crackers.
• ½ onion, finely chopped – adds sweetness and depth of flavor when baked.
• 1 garlic clove, minced – brings a subtle aromatic kick.
• ½ bunch of fresh parsley, chopped – brightens the dish and balances the richness of the meat.
• 2 tablespoons milk – keeps the loaf moist and tender.
• Salt and freshly ground black pepper – essential for seasoning and enhancing the overall taste.

For the topping:

• 2 tablespoons ketchup – caramelizes into a slightly sweet glaze.
• 1 tablespoon mustard – adds tang and balances the richness of the meat.

How to Make Meatloaf Step by Step

Follow these simple instructions to prepare a tender and flavorful homemade meatloaf:

1. Prepare the mixture:
   • In a large mixing bowl, place the ground beef.
   • Add all the ingredients listed in the ingredients section (eggs, breadcrumbs, onion, garlic, parsley, milk, salt, and pepper).
   • Mix thoroughly with clean hands or a wooden spoon until everything is well combined.

2. Shape the meatloaf:
   • Line a loaf pan (cake tin) with aluminum foil, making sure it’s wide enough to cover the entire loaf later.
   • Shape the meat mixture into a large log and place it inside the pan.

3. Add the topping:
   • Mix the ketchup and mustard together.
   • Spread this glaze evenly over the top of the meatloaf.
   • Cover the loaf completely with the foil to keep it moist while baking.
4. Bake the meatloaf:
   • Preheat the oven to 180°C (350°F).
   • Place the covered pan in the oven and bake for at least 40 minutes.
5. Check for doneness:
   • Open the foil carefully and insert a knife blade into the center.
   • If it comes out clean and dry, the meatloaf is ready.
   • If not, cover again and continue baking until cooked through.
6. Brown the top (optional):
   • For a golden crust, uncover the meatloaf towards the end of baking.
   • Add a little extra ketchup and mustard glaze if desired, then return to the oven until nicely browned.
7. Finish and serve:
   • Remove from the oven and let the meatloaf cool slightly before unmolding and slicing.
   • Serve warm with mashed potatoes, vegetables, or fresh salad.

What Is the Best Meat for Meatloaf?

For a juicy and tender meatloaf, it’s best to use a mix of different meats—combining one that’s higher in fat, such as lamb, with a leaner option.

Ground beef that is about 80% lean makes a flavorful base, but on its own, it can dry out easily. That’s why it’s often paired with other meats.

A blend of beef, pork, and veal in equal parts is a classic choice. This combination produces a meatloaf that is soft, moist, and packed with flavor.

In addition, the use of eggs and bread—whether it’s sandwich bread soaked in milk or simple breadcrumbs—plays a key role. These ingredients act as binders and help create that melt-in-the-mouth texture once the meatloaf is cooked.

Shaping and Baking American Meatloaf

Meatloaf can be shaped in two simple ways. You can either form it by hand into a log—much like shaping bread—and bake it directly in an oven-safe dish, or place the mixture into a loaf pan for convenience. Using a pan helps create that rounded, domed top more easily.

This recipe is straightforward and foolproof. I kept it simple by using parsley for flavoring, but you can enhance it with celery (both stalks and leaves) for a more pronounced taste. Grated vegetables like carrots or zucchini are also excellent additions that add moisture and nutrition.

When baking, preheat your oven to 180˚C (350˚F) whether you’re using a gas oven, fan oven, or conventional static oven. Bake for 40 minutes to 1 hour, depending on the size of your loaf and pan, and keep an eye on it to avoid burning. Toward the end, insert a knife—if it releases too much liquid, continue baking a little longer.

For best accuracy, use a meat thermometer. The loaf is fully cooked when the internal temperature reaches 70˚C (160˚F). Investing in a good thermometer is worthwhile if you spend a lot of time in the kitchen, as it ensures perfect results every time.

Can You Prepare Meatloaf in Advance?

Yes! Meatloaf is one of those recipes that works beautifully when made ahead of time.

• Once shaped, wrap the uncooked loaf tightly in aluminum foil or plastic wrap and refrigerate overnight to bake the next day.
• You can also freeze the shaped loaf—or even make several at once. Wrap them very well to prevent freezer burn.
• When ready to cook, thaw the meatloaf overnight in the fridge before baking.

This makes it a perfect dish to prep ahead of busy holidays like Christmas.

How to Store Meatloaf

• Meatloaf freezes very well. Allow it to cool completely, then wrap it in foil and place it in a freezer bag. It will keep for up to 3 months.
• To reheat, cover it with foil and warm in the oven at 180˚C (350˚F) for 20–30 minutes, or until hot.
• You can also thaw it overnight in the fridge and reheat in the microwave. For best results, cover it to prevent drying out.

Delicious Variations of Meatloaf

Once you’ve mastered the classic beef version, try experimenting with other flavors:

• Different meats: Swap beef for turkey, chicken, lamb, or use a blend.
• Stuffed meatloaf: Add hard-boiled eggs, sautéed mushrooms, or cheeses inside the loaf. Grated cheddar or Emmental will add juiciness, while chunks of camembert or feta bring a rich, creamy surprise.
• Vegetable boost: Mix in grated carrots, zucchini, or celery for extra texture and flavor.

What to Do with Leftover Meatloaf

Leftovers can be just as tasty:

Enjoy them warm, or even cold, in sandwiches for a quick and satisfying meal.

Reheat slices in a skillet or the microwave (covered with cling film or a microwave lid) to keep them from drying out.

Other recipes to try

• Tunisian Brik with Egg and Tuna
• Vichy Carrots Recipe : French Side Dish
• Slow oven-braised lamb shanks