Let’s Bring Meatloaf Back
If you’re looking for a good nostalgic meal to take you back to childhood, meatloaf is definitely it. Your mom or grandma undoubtably had a recipe of their own, and likely with some unique and tasty ingredients.
From ingredients to tips, here’s 20 secrets to a delicious meatloaf—sourced from the grandmas themselves.
Tip: Soak the breadcrumbs in milk
What is the secret to moist meatloaf? Apparently, it’s milk.
Simply soaking the breadcrumbs in milk before mixing them into the meat mixture will help lock in moisture.
There’s nothing worse than a dried out meatloaf.
Secret Ingredient: Bacon
Many people agree, bacon just makes everything better. And meatloaf is no exception. Don’t settle for just ground beef, amp things up with chopped bacon (or even ham) in your meatloaf recipe.
Take it a step further and wrap your meatloaf in bacon for a full-fledged bacon meatloaf.
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Tip: Don’t overcook
Another culprit of dried out meatloaf is overcooking. Ground meat should always reach 165ºF for food safety, but it will continue cooking beyond this as it rests (this is called carryover cooking).
Cooking to a temp of 160ºF is what Grandma suggest, and then allowing it to sit for a bit as it will continue to cook as it cools off.
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Secret Ingredient: Taco Seasoning
A common reason people dislike meatloaf is due to a lack of flavor. So, instead of hearing your family groan when you tell them it’s meatloaf night, tell them it’s “taco meatloaf” night instead and watch them jump for joy.
Add in your favorite Southwestern and Mexican flavors, like salsa, kidney beans, corn, and taco seasoning.
Take it up a notch and serve sliced meatloaf in tortillas with a side of guacamole!
Secret Ingredient: Boiled Egg
Grandma says, “instead of putting an egg on it, put an egg in it.”
Here’s how you can do this: Place your meatloaf mixture onto a piece of plastic wrap and form it into a 8x12 rectangle. Place three peeled hard-boiled eggs in the center and roll the long end of the loaf over the eggs. Discard the wrap, place the log in your loaf pan and bake it like normal.
When you slice into it, each piece will have a thin, eggy surprise!
Tip: Let It Rest
As with many meat recipes, meatloaf should be left to rest for a few minutes before serving. This allows the juices to reabsorb into the meat, ensuring it stays moist.
If you cut into it right away, the juices will all run out.
Secret Ingredient: Mashed Potatoes
Mashed potatoes is a common side dish with meatloaf—so, let’s get a little crazy and stuff them inside the loaf itself.
Grandma had to get creative back in the day, and this was a common favorite with her brewd of children. It adds a creamy texture to the usual boring meatloaf.
Secret Ingredient: Barbecue Sauce
While ketchup is a common ingredient in classic meatload, it isn’t the only option. Try barbecue sauce instead. There’s many brands and flavors to choose from.
Opting for a smokey maple flavor might just have people begging for seconds.
Secret Ingredient: Mushrooms
Grandma’s always find sneaky and smart ways to get us to eat our vegetables—even mushrooms. Chop them up nice and small if your family isn’t a fan, they won’t notice. Or, leave them bigger if you want.
From button mushrooms to portobello to shiitake, there’s many options for flavor.
Tip: Keeping It All Together
Sometimes our meatloaf crumbles apart as we try to serve it. This happens when you don’t have enough of the binding ingredient. Next time, try adding in an extra egg and/or some more breadcrumbs.
Warren Price Photography, Shutterstock
Secret Ingredient: Tzatziki Sauce
Instead of coating your meatloaf in a sugary, ketchup-y glaze, try serving it with a side of tang and cooling Tzatziki sauce for dipping instead.
Sometimes the right dipping sauce makes all the difference.
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Secret Ingredient: Cheese
Of course this is a thing. You can add cheese to almost anything.
Add your favorite cheese right into the meat mix—like cheddar, mozarella, pepper jack, or even string cheese—to make a cheesy meatloaf your family will love.
You can even top it with blue cheese and herbs to elevate its look.
Tip: Don’t Overmix
Overmixing your ingredients is a common mistake that can make your meatloaf tough and dry.
The key is to stop mixing once the ingredients are mixed in. Don’t continue to knead the meat. When shaping your loaf, looser is better. Don't compress the meat too much or it will need to cook longer. This can lead to a drier loaf.
Secret Ingredient: Vegetables
As we said before, hiding vegetables is Grandma’s superpower. But not only do veggies make your meatloaf healthier, they also help lock in moisture, and add flavor.
Consider adding carrots, onion, zucchini, bell pepper, or celery.
Tip: Sauté the Vegetables First
Whether you choose a classic blend of onion, carrot, and celery, or go for a unique blend of different veggies, give them a quick sauté with some olive oil first. This will make the vegetables more tender, flavorful, and also add a little more moisture to the meat.
Secret Ingredient: Hot Sauce
For those who like the heat, try adding buffalo sauce (or your choice of hot sauce) to the meat mixture, and/or use it as the glazed topping to really kick up the flavor.
Warren Price Photography, Shutterstock
Secret Ingredient: Tomato Sauce and Italian Seasoning
According to Grandma, there are endless ways to boost the flavor in your classic meatloaf. Adding tomato sauce, tomato juice or marinara are great ways to do just that.
Add a sprinkle of Italian seasoning (basil and oregano) for the perfect pair of flavor.
Tip: Cook Slow and Low
As with many dishes, cooking it slow and low is the way to go. Some recipes will have you cook your meatloaf at high temperatures like 425F, but Grandma says the ideal oven temperature for a moist meatloaf is 325F.
Cooking at higher temps risks drying out the meat. And dry meat also lacks flavor.
Secret Ingredient: Puff Pastry
Wrapping your meatloaf in a delicious puff pasty is one way to get your kids interested in meatloaf again.
The pastry wrap will add an inviting texture to your plate while also keeping the juices sealed inside.
Secret Ingredient: Rolled Oats
Instead of using traditional breadcrumbs as the filler in your meatloaf, try rolled oats instead. They will help retain moisture while keeping the texture light.
Quick-cooking oats are ideal since they are finer and will soften just enough.
Final Thoughts
Ditch the classic meatloaf recipe and try one of these secret ingredients to make meatloaf a staple again.
Not all of these will appeal to everyone, but there is definitely options for all tastes. What did we miss? What is your Grandma’s secret meatloaf ingredient?
