Best Meatloaf Ever!
Everyone raves about my meatloaf recipe and you’ll see why. Serve it with real mashed potatoes or you’ll love it the next day in a fantastic meat loaf sandwich. Be sure to use a baking sheet and not a loaf pan so any grease can run off and all sides can brown. - Jenny Jones
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Makes: 4 to 6 servings
Ingredients:
- 1 teaspoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/4 teaspoon dried thyme leaves
-
- 1/2 cup quick-cooking oats
- 1/3 cup milk (reduced fat or whole milk)
- 1/4 cup finely chopped red pepper
- 1/4 cup finely chopped green pepper
- 1/4 cup shredded carrot
- 1/2 cup ketchup
- 1 egg
- 1/4 cup chopped fresh parsley
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- pepper to taste
- 1 1/2 pounds extra lean ground beef
Instructions:
- Preheat oven to 350° F. Line a baking sheet with foil or parchment paper and set aside.
- In a small pan sauté the onion, garlic and thyme in oil over medium-high heat for 5 minutes. Set aside to cool.
- In a large bowl combine all the ingredients, including cooled onion mixture, except the meat. When mixture is well blended add the meat by hand but do not overwork it.
- Place on baking sheet and shape into a 9 by 5-inch loaf. Bake for about an hour or until the center reaches 160° F. Let rest 10 minutes.
Note: Too much meatloaf? For my recipe using only ONE pound of ground beef, click here.
Cooking the meatloaf covered vs uncovered? Does it matter?
Uncovered, for it to brown nicely.
WE LOVE YOUR Meatloaf & have been making it for many years!!! Thank You, Jack & Polly
This is very similar to how I’ve always made my meatloaf for 40+ years except I also sautee’d the peppers with the onion to soften, added super diced/shredded carrots, and worcestershire sauce. I’ve interchanged oats with crackers – depending what I had on hand. So I know that this is a very good meatloaf. It’s one of the dishes my kids always ask for when visiting.
I tried it and we all loved it
Very moist, and easy recipe to follow
Its a go to for us
Not my favorite! I made this meatloaf just like the recipe stated but way to many peppers for my liking! I would eliminate them or at least cut them in half, and sauté them with the onions and garlic to soften them up. I love trying new recipes, but this one is a once and done for me.
Delicious! This is my go to receipe for meatloaf, I have tried many but this was the best. My husband and family loved it.
I’ve been doing this meatloaf for many times. Simply the best, my husband loves it!
Thank you for the recipe Jenny!
I’ve been doing this meatloaf for many times. Simply the best, my husband loves it!
This is an excellent recipe! My family really enjoyed it.
Thanks Jenny.
This meatloaf is in my oven cooking. Your recipe caught my eye because I always want more veggies in my diet anyway I can get it. I followed the recipe exactly as it is written except I added a good amount of poblano, approx. 1/4 c.. I will be back to let you know the verdict. Thank you for sharing. 🙂
This truly is the best meatloaf recipe and so close to the one I, have made for years. Where I used a couple of different things in mine – I swapped out for your ingredients ….made it that much more delicious!
It is a hit with my family too!
Thanks for sharing your recipes Jenny – I have made quite a few others and they are all delicious!
Jenny
Excellent. I’ve tried bread crumbs, Panko, crackers, and nothing as filler, but oatmeal worked the best in this recipe. If you want it spiced up, then I suggest adding Worceshire sauce or BBQ to the ketchup, but keep everything else the same in the same proportions. It is moist, beefy, and mine definitely did NOT fall apart when I cut into it.
Love the way this meat loaf is in all ways except that it was bland to my tastes, so I will have to add something in the spice department. Other than that, it was perfect.
I’m so glad to see you Jenny. I just stumbled on you on Youtube. Great recipes and I’m happy to see your sweet face again. I’ve missed you!
Hi Nancy, I seriously doubt Jenny will ever see our comments, but I just wanted to add how much I miss her sweet smile (& her comedic side) as well!!! Her recipes have always “r0ckEd” throughout the years! I hope she’s in good spirits & feeling great!
I see all the comments and thank you for your kind words. I am doing fine, just always busy with life.
From one Polish girl to another, this recipe is now mine. Without shame, I will tell everyone who eats this at my house that this is my recipe lol. Jenny, this is so seriously delicious, and I’ve been following your recipes for some time, and for some reason, I’m just getting around to making this gorgeous meatloaf. I’m putting this in the dinner rotation around my kitchen. Thank you for sharing! 🥰
Love Jenny always. Cracking up at the comments. If you like Jenny, you better not badmouth her recipe. Funniest thing ever. By the time I finished reading, I’d lost interest in the food, but found the loyalty endearing. The internet is training us to choose a side.
I totally agree! Plus, she is a great cook, and I like the way she shows and explains every step:)
Simply amazing! Thank you so much for sharing!!
KK
Can I substitute Panko crumbs for the rolled oats? If so how much would I use?
Jenny, You were right the best meat loaf ever!!
Hi Jenny: This sounds terrific. I just made another meat loaf the other day but after it is used up I will definitely make this one.
The photo of it really looks wonderful.
Thanks for putting this recipe out there.
The best to you,
Bonnie from California
I made this yesterday. I prepared all the veggies ahead of time and added some diced mushrooms and fresh grated parm cheese. My husband loved it and thought it was amazing! I will be making this again soon!
This is the best meatloaf I have every made and had to eat thanks to you Jenny. I need to make it again because my son left with the meatloaf we had left over as I made a big one. Definitely needs a shoutout as it was mazing!!! 😉
What’s the cook time if you freeze an extra pre-made meatloaf?
This is my 2nd try, first one was delicious, but a bit crumbly. Made fantastic lunches!
This really is the best meatloaf recipe ever. I’m making it again tonight but are using 2lbs of beef. I will likely have to cook a tad bit longer. So moist and delicious I serve with mashed potatoes and a veggie.
Yes, I could not agree more. This is the best meatloaf ever 💯
This IS the best meatloaf we have ever had. Hands down. I used some leftover beef gravy, but it wouldn’t need it. My husband couldn’t say enough about it. Thank you Jenny! I LOVE your recipes!
This IS the best meatloaf we have ever had. Hands down. I used some leftover beef gravy, but it wouldn’t need it. My husband couldn’t say enough about it. Thank you Jenny! I LOVE your recipes — have tried several: borscht, cabbage rolls, Angel wing cookies, to name a few.
It’s the best I’ve ever eaten! I didn’t see the 1lb version, so I made a 2 lb loaf. It came out perfectly, no fat on the pan since I used 93% lean hamburger, no clean up! I ate a big portion then cut up the loaf for freezer meals. Ive tried to cook meatloaf through the years and gave up. This panless recipe is painless and perfect. So good. I will make this on repeat. PS I was a career girl and my mom never taught me to cook, so I’m grateful to have found your easy and delicious recipes!
https://www.jennycancook.com/wp-content/uploads/2020/02/Best-Meat-Loaf.pdf
I made the smaller version using 93% lean beef. The top got too dry and the bottom and edges were oozy-gooey. I should’ve checked the temperature earlier, it ended up in the 180’s at exactly one hour. I repurposed the middle part, chopped, with fried cabbage and onion. Great flavor–no surprise,–thank you, Jenny!
I’ve made this meatloaf twice in the last two weeks, followed all the instructions, didn’t substitute any ingredients and it was delicious BUT…it crumbled when I sliced it. Yes, it rested for 10+ minutes after coming out of the oven. I’ve made meatloaf many times over the years and don’t recall having problems with it falling apart when being cut. My only theory is that I’ve sprayed the foil with PAM thereby causing the meatloaf to spread as it bakes. Perhaps I should try baking it on parchment paper for a better result? Thanks in advance for any suggestions.
I have been making meatloaf for close to 50 years & have NEVER used milk. I use 90% ground beef, chopped onion, shredded carrot, garlic, tomato sauce (small can, half in the mixture, the other half on top of the loaf), Worcestershire sauce, salt, pepper, a few sprinkles of Lawry’s lemon pepper, eggs, & crushed saltines. It always comes out moist & yummy.
LOL so you came to this comment section to literally just post your own meatloaf recipe? Why. Start a blog or something.
Totally agree, These ignorant narcissists are all over the food communities. I was going to start a food blog a few years ago but just thinking about the comments repulsed me enough to reject the idea.
No one asked for your recipe, pls keep it to yourself
Cj this is a presentation she paid for to present to the community. Please don’t be nasty. Kindness works so much better when you angry or jealous of someone else ‘s success. Do you cook? She is Good at this, let her succeed.
Peace to all. Better to have a crumb than a feast full of strife. 😉
Start your own blog then. This comment thread is about this recipe.
The best meatloaf recipe in the world!
Deserves a golden globe award! 😀
This is the best meatloaf recipe, I have put it in my recipe book. I mix a little ketchup with brown sugar and powered mustard for a glaze on top. It always all gets eaten up!
Interesting additions in your recipe but much less healthy, because of the sugar.
If it was tasty without the brown sugar, etc than all this is doing is feeding the sweet tooth monster, which is bad for sugar levels and cholesterol
Just saying how they glaze it. I’m sure they’re aware of the sugar content. Did you know some people snort cocaine or put their sexual escapades on the internet even though it may not be healthy, because they like it? The world is an amazing place. God forbid a meatloaf glaze. How’s your marriage?
Meatloaf lovers if you like moist meatloaf with a nice taste of sweet peppers you must try this recipe, the only change was I smoked it on a pellet smoker @ 220 degrees for one hour for the smoke taste then 350 degrees like in the recipe. The next day put a slice between 2 pieces of bread ( Here I thought I had the best meatloaf recipe well I do now)
Since finding this recipe, it’s been my go to for meatloaf. Thank you Jenny!
This truly is the best meatloaf ever!
I saute the green and or red peppers and some celery with the onion and garlic….Too, I use 96% lean beef.
Most prefer a much higher fat content,
Was my lucky day when I found your site Jenny.
Be well and safe.
I made your meatloaf for company any tonight. We all loved it so much. No bread crumbs, hardly any salt amazing full round flavor
Delicious. Thank you.
I was looking for a meat loaf recipes after going over several i choose this one. It’s still in the oven. The house smells good.
Jenny, I think that this sounds like a delightful meatloaf. I will incorporate some of your ingredients into my own regular one.
AND – I want to say that your tip about not smashing the meatloaf over and over is one of the most helpful ones people can do when they make meatballs or meatloaf or even hamburgers. Treat it gently!
Andrea, Thank you for providing recipes. Some of the ingredients have helped me to make other dishes. Thank you. 😊
Just found recipe today…will make tomorrow…looks great and so very healthy
Thanks Jenny.
I think it’s about time to post a comment. I have been making this recipe for years. My fiancé and I like to joke around and call it a MUBE ( meat cube ) I’ll explain later- the only difference to this recipe we use is cheese and adding my own sweet glaze. It’s the best meatloaf. My mom RUINED meatloaf for me as a kid and in my adult life I never tried to make it. This is the ONLY recipe we used for meatloaf. It’s amazing. I add my meat mixture to a silicone bread dish and build up the walls of it. I make a box and stuff it with cheese and then using the rest of the meat mixture on the top. TIP – smooth out the creases to hold the cheese in as much as possible. you can bake in the pan but I prefer to flip it on a baking sheet and cook it. so the fat drains out. THUS creating the Mube. Thanks Jenny
Delicious! I’ll use this recipe often.
I’m a single man that eats out frequently . I saw the YouTube video and decided to try doing the recipe. It’s awesome! Truly the best I’ve ever tasted.
ha ha ha ha , i saw the video and they cut you off at the end, but i saw the original and thought it as cute too bad about having fun while we cook.
my wife and i love this meatloaf very much can hear that remark and we laugh all the time so have fun and don’t let your meatloaf ha ha ha
Hi Jenny! I love your recipes!! Can I use extra lean ground turkey instead of beef?
I was thinking the same thing. Did Jenny ever reply to you? Please let me know if you tried using ground turkey and how did you like it? Thnx
If you are a new cook and your meatloaf was not done you may not have preheated your oven. Remember an electric oven may take up to 20 minutes to reach temp. of 350
Do you have a lentil loaf recipe for vegans?
I was wondering that too–not vegan but want to use lentils instead of beef. Think I’ll try it with sprouted lentils once and perhaps mash them? Sprouted lentils have many times more nutrition in them. You measure them, rinse them, let sit overnight, then rinse the next day and they will sprout very quickly.
It’s the best meatloaf I’ve ever had. I also add chopped (in tiny pieces) zucchini which adds moisture to the meatloaf. I also ground up the oats to a powder and add it.
Tried with half pork and cooked to 170F. Very moist and tender, but would skip carrots next time.
Very tasty meatloaf. I used Japanese Pranko breadcrumbs. This was my only substitute. I liked the way Jenny grilled the garlic and onions first. My family loved the meatloaf.
Thanks for sharing your gift of cooking Jenny😘
Thanks for that hint; I didn’t think I would like oatmeal 😜but it’s a little different from my mom. And would like to try it. DON’T TELL HER, lol No changing a92 year old 😊💖
I didn’t use oats yes it does fall apart , the secret is use stuffing I use corn bread and all the other ingredients and it turned out fantastic
Cornbread stuffing??? Like for Thanksgiving or Christmas?
I use ITALIAN bread crumbs and I LOVE IT. Trying to Improve for Hubby
First time making it. I made it for my in-laws and us. We a ll loved it. I did have to leave it in the oven a little longer to brown. But everyone loved it. It’s a keeper
Sorry folks, but this ended up in the trash. It was mushy (enemy though I left it in for an extra 15 minutes). It didn’t even look or taste like traditional meatloaf. It was red when it came out of the oven…..It didn’t even get brown and just fell apart…..good meat in the garbage. Don’t waste your time on this one.
Sounds like your oven isn’t working properly. No other reason why something as basic and easy as meatloaf would turn out so badly. Mine turned out perfect so it can’t be the recipe.
Yes sometimes you have to adjust a recipe 😚
I’ve made this countless times and it’s fantastic. Very tasty and leftovers are to die for. Maybe give it another try and up the temperature on your oven a little bit, it obviously shouldn’t be red when it comes out of the oven. 🙂
I have made this at least a dozen times in the last year and it turns out perfect every time. I am 67 years old and have been searching for a great meatloaf recipe for 40+ years. This is it. My brother who never cooks made this recipe and he loved it. Not sure what happened to yours, but mine was excellent. I’ve recommended this recipe to at least 10 people – and not one complain.
I would use a meat thermometer – sounds like your oven is off??
So, I’ve made this great once, and once so-so, and last night I think I figured it out. I think the trick is that even if the inside temp is 160, in my oven (and I did check my oven’s temperature, too), I need to leave it in for the full hour. It just stays too mushy and too wet otherwise. Possibly the carrot was too soggy, or the parsley, but that’s what I’ve learned. The first time I made it I had no thermometer and left it in the full hour. The second time with thermometer, too mushy. Last night with thermometer, it reached 160 in 1/2 an hour, so I left it in another 20-30 minutes, and it cooked up better.
Thank you to Jenny for this awesome site and to all the commenters for sharing their experiences! 🙂
Maybe you put less ground beef in. It calls for 1 1/2 pounds, and many packs of burger come in one pound, in which case you’d have to adjust the ketchup and vegetables, etc.
I don’t think there was anything wrong with the recipe… why would you just throw the whole thing away? You could have used it in a pasta sauce or soup.
i think your oven failed you, read all the other comments NO ONE threw meat in the garbage can. i’m making it right now for my third time and it best ever me . just read it right you be good have a nice day
You did something wrong, because this meatloaf was a bomb,, meaning great. I tried others at times, but always come back to Jenny’s. Meatloaf is one of the easiest things to make.
I’m not sure why someone would come to the comment section, read all the positive comments about the greatness of this recipe, and then decide to bash this meatloaf recipe-all the while overlooking the obviousness of their own lack of cooking skills. So in summary, you should listen to the one moron who couldn’t follow the most basic recipe and disregard the hundreds of other positive comments. bwahahahaha, where do these people come from?
I could not have said it better👍🏻👍🏻👍🏻👍🏻 Also, what a damned waste to toss the whole thing in the garbage!!
Sorry that was your experience. For me it was fabulous and came out perfect. I don’t know why you would be so rude about it.
Sounds like you used to much milk. Are you sure you only used 1/4 cup and not 1/3 cup?
Sounds like to me you had the oven at 160 degrees. The internal temperature of the meatloaf itself should reach 160 degrees, not your oven temp.
Sounds like you need an oven thermometer. My oven is so finicky I use one all the time.
LOL what in the world, why would you throw it in the trash? Sounds like something is wrong with your oven and it was underdone. Just make patties out of it and fry it up and or use it in a pasta sauce or something. Man your kitchen sounds like a chaos vortex.
Your oven needs to be calibrated, invest in a oven thermometer. Walmart sells them for about $6.00.
We have made your meatloaf many times it is always ( AWESOME )
I made for the second time and still fell apart does not cut without falling apart . What can I do love the flavor
It may be too hot when you try to slice it. I’d let it cool down a little longer before slicing. Hopefully, that’s the answer.
Eat it anyway, if you love the flavor; gets chopped up in your mouth, so–what’s the difference.
I love this recipe. It works very well with ground chicken or turkey as well. I make this often.
Interesting; satisfying; tasty.
I have made this meatloaf with turkey every time and it is so delicious! It even tastes delicious cold.
I love this rmeatloaf and have it in the oven at this moment. I’m not a good cook and this recipe is so easy and taste great. The other best part is easy cleanup. I have the instant pot and air fryers but you just can’t beat this method. Thanks Jenny
Salsa has about the same as ketchup and no or very little sugar.
Great idea!
Thanks for your comment. It’s REALLY hard to find a meatloaf recipe that doesn’t use ketchup. I find using k. makes it too sweet and I can see where salsa would provide the required moisture plus some extra zing 🙂
Delish ! Will make again and again .
Thank you.
This is my go to recipe for meatloaf.😍.it s healthy considering I don’t have to have cheese (unless I add it)..already delish as it is.Most ppl I serve this with..Love it. Jen , thanks for this…
I will try the 1 lb. recipe. I have never used bell pepper in meat loaf but have used frozen petite peas and frozen corn with carrots instead. Pepper will be a new adventure. I will use a tablespoon more oats and a jumbo egg.
Usually increasing the egg also helps a meatloaf to hold together so I would advise people to use 2 eggs in the regular recipe as well as a couple more tablespoons of oats. Also, using 96% lean would help. 88% to 93% is just not lean enough.
Thanks for the tip Inez
I’ve cooked most of your resipes and they are all great, thank you for sharing and could do more. I’ve been looking for cook book in New Mexico but still searching
Thank you
Have made this twice. People love it. My only issue is that it doesn’t slice; it crumbles. Is that the way it’s supposed to be? It smells SO GOOD before and while baking. 🥰
Replace oats with breadcrumb (NOT much different in calorie) & 2 eggs if they are on the smallish side. And what isn’t today??🤐
any body know the nutritient values for this meatloaf
Jenny, your meatloaf recipe makes the best meatloaf I have ever made or tasted. I made it as a request from my husband for meatloaf, not my normal favourite so I usually avoid it. I am so pleased with your recipe I now have it in my “favourite meals list”. I also made your Cabbage Rolls, now another favourite, thank you so much! I also love your YouTube videos to help with the prep, they really simplify the process.
I have to disagree. This was the worst meatloaf ever. This is nothing more than a bell pepper mush. I couldn’t even finish the first piece.