Meatloaf Recipes From Classic Diner to Smoked and Mini

If you're an American, the best meatloaf is your mom's, full stop. But don't let that stop you from expanding your horizons; here are 22 ways to do so.

Tori’s Ketchup-Topped Meatloaf with Ritz Crackers

Recipe by Tori Hammontree

Once your meatloaf is fully cooked, let it rest for a few minutes before slicing. Serve it with your favorite sides, such as roasted potatoes and pinto beans, and enjoy a comforting homemade meal!

Get the full recipe →

Classic Meatloaf with Brown Gravy

Brown gravy is the classic diner topping for meatloaf. This recipe uses a milk and quick oats panada to keep things soft — a necessity with an all-beef meatloaf.

Cracker Barrel-Style Meatloaf

Think of this as a cheeseburger-inspired meatloaf. Ritz (or similar) crackers provide richness, a little mustard in the ketchup on top adds complexity, and shredded cheddar adds a whole other element.

Turkey Meatloaf

Turkey is the obvious choice if you want an alternative to red meat. The shredded zucchini helps keep things moist, as ground turkey has a tendency to dry out.

Mini Meatloaves

Somewhere between a meatloaf and meatballs, you have these guys. The rye crumbs, caraway, and honey-mustard glaze bring the deli vibe.

Meatloaf Muffins

A meatloaf is defined by process, not shape, so there's no reason why you can't use a cupcake tray. The cornbread element makes me think of scrapple, and while this recipe uses ground turkey, I think a beef-pork blend would work great.

Smoked Meatloaf

Smoking meatloaf permeates it with delectable, sweet, and smoky flavor, so you'll never be bored! The smoker not only makes it flavorful, but it stays juicy, tender, and exceptionally delicious.

Angela Latimer, Bake It With Love

Get the full Smoked Meatloaf recipe at Bake It With Love.

Bacon-Wrapped Meatloaf

Bacon has a great way of keeping things moist, so it's a natural fit for meatloaf. And besides… who doesn't like bacon?

Stuffed Meatloaf

In France, this is an Easter specialty, called "pâté de pâques." Not only do the hard-boiled eggs provide a cool contrast, but the visual appeal is second to none.

Italian Meatloaf

The difference between meatloaf and meatballs is mostly one of size and shape, and this meatloaf leans into that similarity. Tomato sauce, both above and below, provides flavor and moisture, and herbs and Parmesan add Italian flavor to the loaf itself.

Crockpot French Onion Meatloaf

I absolutely love caramelized onions, and this meatloaf showcases them beautifully. The other unique factor is the way the meatloaf is cooked in the onion broth, which then becomes the foundation of the gravy.

Air Fryer Meatloaf

Air fryers are basically just tabletop ovens, so a meatloaf is easily doable. This meatloaf is fairly small, ideal for two or three people, as a full-size version just wouldn't fit.

Keto Meatloaf

You don't need carbs to make meatloaf, as this keto version demonstrates. Pork rinds do the work here, but watch the salt, as it can get too salty quickly.

BBQ Meatloaf

My mom always used barbecue sauce on meatloaf, and as I've said before, meatloaf follows Mom's rules, always. For a little extra smokiness, this loaf uses smoked paprika and some lager for malty flavor.

Chicken Meatloaf

Chicken works in meatloaf, as long as it's primarily dark meat-based (breast would just turn dry). The ricotta helps keep things soft and tender as well, and the lemon zest keeps things light and fresh.

Stuffing Mix Meatloaf

You can also use stuffing mix for the carb component (if you must…), and if you do, it's best to bring out the Thanksgiving flavors. That's where a turkey-pork mix comes in, and the cranberry-mustard glaze is definitely a keeper.

Gluten-Free Meatloaf

There are a few ways to make meatloaf gluten-free, and potato flakes do offer one such option (oats are naturally gluten-free, but they often get contaminated in the factory). A creamy mustard topping offers a flavorful alternative to ketchup.

Mexican Meatloaf

It's easy to imagine crumbled-up meatloaf on a taco if the seasoning were just a bit different. This meatloaf adds Mexican spices, tortilla chips as a binder, and a salsa topping.

Instant Pot Meatloaf

Meatloaf, terrines, and similar dishes are great for an Instant Pot. If your priority is a tender meatloaf, this is a great technique, and some browning under the broiler adds flavor and texture.

Cheeseburger Meatloaf

I prefer to think of this as a "pickle-and-cheddar" meatloaf, but it truly does work for the same reasons a cheeseburger does. Be sure to keep the cheddar in discrete cubes for that nice textural and flavor contrast.

Mushroom Swiss Meatloaf

Mushrooms and beef go great together, in a burger, in a stew, and in meatloaf. The Swiss goes on top, forming a deliciously melty cheese topping.

Cajun Meatloaf

Aromatics are a big part of what makes a meatloaf great, so the Louisiana trinity of celery, onion, and green bell pepper works great here. Cornbread provides the binder, and I would absolutely serve this drizzled with a little Crystal hot sauce.

The binder ratio that keeps meatloaf sliceable

For a conventional beef loaf, a useful starting point per pound of meat is about half a cup of dry breadcrumbs, one egg and a quarter to a third of a cup of milk. It isn’t a universal formula. Fresh bread takes up liquid differently from dry crumbs, quick oats need time to soften, and potato flakes absorb moisture quickly in a much smaller measure. Follow the binder and liquid amounts in the recipe you’ve chosen before making substitutions by volume. A cup of fluffy panko and a cup of finely ground cracker dust won’t behave alike.

Mix the binder, liquid, eggs and seasonings before adding meat. That gives the dry ingredients time to hydrate and reduces how much squeezing the beef needs to distribute a stray pocket of salt. Cook watery vegetables when directed and cool them before mixing; squeeze zucchini and spinach firmly. The mixture should hold a loose mound without pouring liquid into the bowl. If it seems soft, let the stated soaking time finish before adding more crumbs, since a late handful can turn a tender mixture dry.

Shape gently and keep the thickness close to the recipe’s dimensions. Tight packing creates a dense slice, while a tall mound cooks differently from a broad loaf even at the same weight. Check the center with a thermometer, then rest before cutting. Ten to fifteen minutes lets the loaf settle so the binder can hold the slice as you lift it. Use a sharp knife and support especially tender or cheese-filled slices with a spatula.

Glazes: when to add them and why they burn

Ketchup, barbecue sauce, preserves and honey all bring sugar to the outside of a loaf. A thin layer can turn tacky and pleasant; a thick one can slide onto the hot pan and burn while the center still needs cooking. Most of these sweet finishes go on during the final part of the cook. Read the individual timing instead of glazing every loaf before it enters the oven. Tomato sauce without added sugar behaves differently from a honey glaze, and a smoker at 250°F isn’t the same environment as an air fryer with a nearby heating element.

Warm thick preserves with the measured water before brushing. Spread the glaze gently over the surface without tearing the crust, and use two thin coats when directed rather than emptying the whole bowl at once. Watch the color around the edges. Dark red or amber can be fine, but black patches and an acrid smell mean the sugar has gone too far. Loosely cover an oven loaf with foil if the top is ready before the center, keeping the cover from pressing into the coating.

A broiler is a finishing tool, not a way to rescue an undercooked middle. Bring the meat to its specified temperature first, then watch continuously during the brief broil. Keep uncooked glaze reserved for finishing separate from utensils that touched raw meat. For gravy and cream sauce versions, cook the sauce in its own pan and spoon it over rested slices; there is no benefit to baking a heavy gravy layer onto the loaf.

Keep reading

• Classic Meatloaf with Ritz Crackers and Worcestershire
• 27 1950s Diner Classics You Can Still Make at Home
• Homemade Meatballs with Ritz Crackers and Savory Brown Gravy