Homestyle Meatloaf

Homestyle Meatloaf

Ready in 45 minutes
156 review(s) averaging 4.7. 92% would make again

Top-ranked recipe named "Homestyle Meatloaf"

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An Old Family father's meatloaf recipe is easy to make, moist and flavorful. I don't consider it to be unique or unusual, as it is just a very delicious, balanced recipe. The soft fresh bread crumbs, evaporated milk and egg combine to make it less dense and the parsley adds a nice taste. The free-form shape adds a touch of rustic charm. Often times, my father will use rye or sourdough bread for making his crumbs, making for a subtle yet interesting change of taste. Leftovers, if there are any, make a delicious hearty sandwich the next day.

"I must say this is a wonderful meatloaf recipe. I only cook for 2 these days so I adjusted the recipe accordingly. I also mix my meats 3 to 1 beef and pork respectively. The loaf has an amazing depth of flavor and in spite of looking long and labor intensive it comes together quickly. The Hubs loved it. In fact as I post he is sitting on the back porch smiling and rubbing his tummy. I have already recorded my adjustments and filed the recipe in my fave files. BTW I gave this recipe a metal. Thanks"

- PRL182


Are you making this? 
-- Glaze --
1/2 cup Ketchup
1 tablespoon Cider vinegar
1 teaspoon Ground cumin
Dash Worcestershire Sauce
Dash Hot pepper sauce
1 tablespoon Honey
-- Meatloaf --
1 1/2 pound ground chuck; (85 percent lean)
3 slices bread,; finely diced with a knife (* see note) (about 1 cup)
1/2 small green bell pepper,; finely chopped (or, about 1/3 cup)
1 small sweet onion,; finely diced (or, about 1/2 cup)
1 clove garlic,; finely minced
2 tablespoon molasses; (or, brown sugar)
1/2 teaspoon Salt
1/4 teaspoon Black Pepper; freshly ground
1/8 teaspoon Celery salt
1/8 teaspoon Dry mustard
1 large egg,; (or extra-large) lightly beaten
1 tablespoon Worcestershire Sauce
1/2 cup evaporated milk,; divided (or, half-and-half or sweet milk)
1/3 cup fresh parsley,; minced

Original recipe makes 6



For the glaze, combine the ketchup, vinegar, cumin, Worcestershire sauce, hot pepper sauce and honey, set aside.

Place oven rack to middle position; heat oven to 350 degrees F. Heat butter in 10-inch skillet over medium-high heat until foaming; add onion and bell pepper and cook, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Transfer mixture to small bowl, set aside to cool.

In a small bowl, whisk egg with molasses, salt, pepper, celery salt, mustard, Worcestershire sauce, 1/4 cup of the evaporated milk and 1/2 the glaze mixture, until combined. Gently break-up ground beef in a large bowl. Add bread crumbs, parsley and cooked onion, bell pepper and garlic. Pour egg mixture over meat mixture and mix gently with hands until thoroughly combined, about 1 minute. If mixture sticks to bowl, add additional evaporated milk, 1 tablespoon at a time, until mixture doesn't stick. Be careful not to overmix, and avoid squeezing the meat. Transfer meat mixture onto the center of a shallow parchment paper-lined baking sheet or pan and form into a 9- by 5-inch loaf shape, avoiding air pockets. Smooth top and edges of meat loaf with moistened spatula. Bake at 350 degrees F until meatloaf is to medium doneness, an instant-read thermometer inserted into center of loaf reads 155-160 degrees F, about 55 to 65 minutes. Brush the remaining glaze onto the meatloaf after it has been cooking for about 10 minutes. Remove from oven, let stand 15 minutes. Transfer to a platter, and cut into thick slices.

Makes 6 to 8 servings.

* Note: My father makes his fresh bread crumbs with a can make them by tearing bread slices into quarters and pulse a few times in a food processor until the crumbs reach your desired texture (three slices will make about 1 cup of soft fresh crumbs).


A second batch of glaze, simmered over medium heat until thick and syrupy, about 5 minutes, is good to serve with the meatloaf.

Cover and refrigerate leftovers promptly and use within 2 days, or wrap airtight and freeze up to 3 months.


Added on Award Medal
Verified by stevemur




First batch; still looks mushy after baking & gives when poked with stick. Braaaaains...


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Calories Per Serving: 400 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " sgrishka sgrishka

"If you like it, you might also try this  Definitely not your same-old every-day meatloaf! Mexican flavor and cheeses give a wonderful zip to this easy dish." Firebyrd Firebyrd

"If you like it, you might also try this  Definitely not your same-old every-day meatloaf! Mexican flavor and cheeses give a wonderful zip to this easy dish." Firebyrd Firebyrd

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Excellent recipe on its own, and a great one for using as a base for some modifications, a lot of them covered already in the comments. We've doubled this recipe and put half in the freezer for reheating later, and that turned out really nice too. Our thanks.
sillimanite 1 month ago

Great Meatloaf
va_hunter 4 months ago

Terrific recipe that's very easy to make your own. We skipped the green bell pepper and hot sauce. Absolutely fabulous. The loaf comes out moist but firm, with just the right flavours in the right proportions.
sillimanite 1 year ago

beages 1 year ago

Super yum! Served with mashed potatoes and it was a winning combo. Will make again :)
Jackiechan042003 1 year ago

annwilbanks 1 year ago

First of all- YUM! This is the first meat loaf over ever made, and the only one I will ever make as long as I live. But I didn't follow the steps at ALL! I literally took all the ingredients, threw them in a bowl, mixed up by hand, and baked. I used Scotch Bonnet hop pepper sauce in the topping, with a little more ketchup and more honey. It wa perfect!
livluvlaff247 1 year ago

This is the best meatloaf I have ever had - I love meatloaf and I am 70 years old so you know I have tried tons of meatloaf. My wife does not favor meatloaf but she had three helpings if this great dish. I have tried several of this gentleman's receipts and all have been excellent. The seasoning is right on target for my taste buds!! Thank you - I will make this dish again!!
MississippiMule 1 year ago

I've made this at least a dozen times. Always comes out like a smooth loaf of yummy meat butter. I've started doubling the glaze to serve on the side because it's delicious and I'm greedy.
flamdrag 1 year ago

A lot easier than I thought! I used brown sugar and left out the cumin, peppers and parsley. It took about 85 minutes to cook, but I had two pounds of meat. I loved the sweet taste and will put this on my favorites!
Ssuitepea 1 year ago

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