Meatloaf is one of those dinners that never really goes out of style, and after making it more ways than I can count, I have a few favorites I keep coming back to. Some are the classic oven version, some are made in the slow cooker, and a couple are portioned small so they bake in half the time.
Below you will find all of them, along with our favorite sides to round out the meal.
The Meatloaf Recipes I Make Most
These range from a slow Sunday loaf to a version you can start before work and forget about. If you want one recipe to start with, make the Southern meatloaf. The cornbread crumbs are what set it apart, and it is the one my family asks for most.
Southern Meatloaf
Cornbread crumbs and a blend of ground beef and pork keep every slice tender, and the ketchup glaze bakes into a sweet, tangy top. Start here if you only make one!
Meatloaf with Oatmeal
Quick oats stand in for breadcrumbs here, the way Grandma always did it. You get a juicy loaf that slices clean, and it takes about 10 minutes to pull together.
BBQ Meatloaf
Barbecue sauce goes into the meat and over the top, so the smoky sweetness runs all the way through. Worth trying if a plain ketchup glaze feels a little tame.
Bacon-Wrapped Meatloaf
A full lattice of bacon wraps the loaf and crisps as it bakes, basting the beef underneath. This is the one to make when dinner needs to feel like an occasion.
Crockpot Meatloaf
No browning, no oven, and about 10 minutes of hands-on work. Shape the loaf, set the slow cooker, and come home to a dinner that held up while you were out.
Muffin Tin Meatloaf
Portioning the mixture into a muffin pan cuts the bake to 30 minutes and gives everyone their own glazed top. Leftovers reheat well for lunches.
Want a lighter version of the same idea?
My Healthy Mini Meatloaf uses the same muffin pan method with grated vegetables worked into the mix.
Mini Bacon Wrapped Meatloaf
Individual loaves each get their own bacon wrap, which makes them just as easy to pass around at a party as they are to plate for supper.
Ground Turkey Meatloaf
Ground turkey keeps things lighter without giving up the comfort of a classic loaf. A little sauteed vegetable in the mix is the trick to keeping it moist.
The Best Sides for Meatloaf
Meatloaf wants something creamy, something green, and something to catch the drippings. These are the eight I rotate through, and any two or three of them will round out the meal. If you are short on time, the roasted broccoli and the glazed carrots both cook while the loaf rests.
Garlic Mashed Potatoes
Sour cream and cream cheese make these unusually rich, and the whole dish can be assembled a day ahead. The obvious partner for a glazed loaf.
Homemade Mac and Cheese
No roux required, so this comes together while the meatloaf finishes baking. Creamy enough to feel like a treat on a regular Tuesday.
Arkansas Green Beans
Bacon, brown sugar, butter, and garlic turn ordinary green beans into the dish people ask about. Sweet and salty is exactly what a savory loaf wants beside it.
Easy Au Gratin Potatoes
Thin potato slices bake in a cheesy cream sauce until the top browns. Put it together the day before and slide it into the oven alongside the meatloaf.
Garlic Roasted Broccoli
Twenty-five minutes and one sheet pan gets you crisp edges and caramelized garlic. The easiest way to get a green vegetable onto a comfort food plate.
Brown Sugar Glazed Carrots
Butter, brown sugar, and a splash of orange juice give these a glossy finish that echoes the glaze on the loaf. Thirty minutes, all on the stovetop.
Southern Cornbread
Baked in a hot skillet for crisp edges and a tender middle. Fitting, since cornbread crumbs are what make my Southern Meatloaf so moist in the first place!
3-Ingredient Buttermilk Biscuits
Three ingredients, tall and flaky, and ready in about the time the meatloaf needs to rest. Perfect for mopping up whatever is left on the plate.
Save this one for the next time meatloaf night comes around and you cannot decide which version to make. Between the eight loaves and the sides, there is a full supper in here for just about any kind of evening!
Frequently Asked Questions
What is the best binder for meatloaf?
Breadcrumbs, quick oats, and crushed cornbread all work, and each one gives you a slightly different texture. Oats hold moisture especially well, which is why Grandma’s version stays so juicy. Cornbread crumbs bring a little sweetness and a softer crumb.
Whichever you use, it needs to be dry so it can absorb the liquid in the mixture.
Why does my meatloaf fall apart?
Usually it is one of three things: not enough binder and egg to hold the mixture together, slicing it too soon, or a mixture that is too wet. Let the loaf rest for 10 minutes after it comes out of the oven. That short wait lets it firm up so the slices hold their shape.
What temperature should meatloaf be cooked to?
Beef and pork loaves are done at 160°F in the center, and turkey meatloaf should reach 165°F. An instant-read thermometer is the only reliable way to know, since color is not a good indicator with ground meat.
Can you freeze meatloaf?
Yes, and it freezes well either way. You can wrap and freeze the shaped raw loaf for up to three months, then thaw it overnight before baking. Or freeze it baked, sliced, and portioned, which makes reheating for lunches easy.
Why is my meatloaf dry?
Overmixing is the most common cause. Working the meat too much makes the loaf dense and tough, so mix just until everything comes together. Lean ground beef can also dry out, so an 80/20 blend, or beef mixed with pork, gives you a better result.
