Looking for a moist meatloaf recipe that fits perfectly into your busy schedule? This easy meatloaf recipe is a true make-ahead meatloaf dream, allowing you to prep it hours in advance. Whether you choose beef, turkey, or a meatloaf mix, the process is incredibly straightforward – just process, mix, and form – making a hearty, versatile dinner that’s guaranteed to be a hit!
Building a Strong Meatloaf Base: Bread and Veggies
This is very easy! The bread goes in the food processor first. Make bread crumbs out of the three slices of bread with the food processor. You can use whatever bread you choose. Place the bread crumbs in a large bowl and then move on to the veggies. I have substituted and added other veggies in the recipe. I have added bell peppers and mushrooms to the recipe as it is, and we all loved it. After the veggies are processed to a small dice, place them in the bowl with the bread crumbs.
The Secret to Moist Meatloaf: Choosing Your Meat
We normally use beef in this recipe but you can use a meatloaf mix. A meatloaf mix is pork, beef, and veal. Also you can use turkey too. The veggies add enough moistness to keep the turkey from becoming too dry. Sometimes a turkey meatloaf can turn out super dry! You can mix it up however you like! Make it your own!
Creating the Best Meatloaf Topping & Form
I form the meatloaf pretty flat. This way everyone can get some of the topping because it spreads over the whole top of the meatloaf. The topping is just yellow mustard, ketchup, and brown sugar. The brown sugar caramelizes as the meatloaf cooks. The mix of sweet and savory is wonderful!
Make-Ahead Meatloaf: Prep Now, Bake Later!
You can form the meatloaf, cover it, and place it in the fridge until you need to bake it. I usually make it up to 4-5 hours ahead of time. I have not kept it in the fridge any longer than that uncooked. Be sure to keep the topping separate and spread it on when you are ready to bake the meatloaf.
When you are ready to bake
When your meatloaf mixture is ready, form it in the shape of a long, wide, and flat, loaf on top of a parchment lined baking sheet. The meatloaf pictured above is about 2 inches high. I needed this one to cook quicker. I usually make it from about 2-3 inches high. Make sure to bring the edges up a bit so that the topping does not run off (don’t put the topping on yet). Chill the formed meatloaf for about 30 minutes before baking. Bake the meatloaf at 375 degrees F for 40 Minutes. After 20 minutes, add the topping. Bake for the remaining 20 minutes or until a thermometer inserted reads 165 degrees F. And the topping is caramelized!
Try our favorite meatloaf recipe with the Pommes Anna recipe!
Yes! While beef is traditional, you can use a mix of pork, beef, and veal—or even turkey. Just note that turkey is leaner, so the veggies help keep it moist.
Onions, carrots, celery, bell peppers, and mushrooms all work great. You can customize the mix based on what your family enjoys.
A food processor makes it quicker to chop the bread and veggies, but you can finely chop them by hand if needed.
Shaping it flatter allows for more even topping coverage, so everyone gets a bite with the caramelized glaze.
The simple and delicious topping is a mix of ketchup, yellow mustard, and brown sugar—it adds a perfect sweet and tangy finish.
Yes, you can prepare the meatloaf mixture in advance and refrigerate it. Just add the topping before baking.
Including vegetables and not overbaking are key. For leaner meats like turkey, the added moisture from the veggies is especially helpful. Also, the topping helps.
Any bread will work—white, whole wheat, or even leftover rolls. The food processor helps turn them into fine crumbs easily.
This is just one of the great dinners I have on my site. Click here to try out some more!
Our Favorite Meatloaf
Ingredients
Meatloaf recipe
- 2 pounds of ground beef
- 3 pieces of bread
- 1 medium onion chopped
- 8 baby carrots
- 1 large stalk of celery
- 2 garlic cloves
- 1 egg
- 1 teaspoon each of sea salt and black pepper
Topping
- 2 tablespoons of yellow mustard
- ¼ cup of ketchup
- 2 tablespoons of brown sugar
Instructions
- Place bread into a food processor and blend into bread crumbs. Place bread crumbs into a large bowl and set aside.
- Next, place onion, carrots, celery, and garlic into a food processor and process until finely diced.
- Place vegetable mixture into a bowl with bread crumbs.
- Next add ground beef, egg, and salt and pepper to the bowl. Mix until well combined.
- Let the mixture set in the refrigerator for about 20 minutes.
- Place the mixture on top of a parchment covered baking sheet and form into a loaf. See the writeup above for instructions for forming the mixture.
- Place in oven and bake for 40 minutes at 375 degrees F
- After 20 minutes place the topping on top of the meatloaf.
- Bake for an additional 20 minutes or until thermometer reads 165 degrees F
Notes
-
Can I use different types of meat in this meatloaf recipe?
Yes! While beef is traditional, you can use a mix of pork, beef, and veal—or even turkey. Just note that turkey is leaner, so the veggies help keep it moist. -
What vegetables work well in this meatloaf?
Onions, carrots, celery, bell peppers, and mushrooms all work great. You can customize the mix based on what your family enjoys. -
Do I need a food processor to make this recipe?
A food processor makes it quicker to chop the bread and veggies, but you can finely chop them by hand if needed. -
Why is the meatloaf shaped flat instead of like a loaf?
Shaping it flatter allows for more even topping coverage, so everyone gets a bite with the caramelized glaze. -
What’s in the meatloaf topping?
The simple and delicious topping is a mix of ketchup, yellow mustard, and brown sugar—it adds a perfect sweet and tangy finish. -
Can I make this meatloaf ahead of time?
Yes, you can prepare the meatloaf mixture in advance and refrigerate it. Just add the topping before baking. -
How do I keep the meatloaf from drying out?
Including vegetables and not overbaking are key. For leaner meats like turkey, the added moisture from the veggies is especially helpful. -
What’s the best bread to use for meatloaf breadcrumbs?
Any bread will work—white, whole wheat, or even leftover rolls. The food processor helps turn them into fine crumbs easily.
I have never been a fan of meatloaf, probably because I have never had any GOOD meatloaf before. I decided to try out this recipe in hopes that I could change my mind, and I did. This meatloaf was the best I’ve ever had!! The carrots make it sweet, and the ketchup/mustard topping was great! I think next time I’ll add some paprika in too!! 🙂 Thank You Cleveland Cooking for turning me on to good meatloaf
Thank you so much for giving it a try! Your comment made my day!