A delicious Classic Meatloaf that's easy to prepare and ready to eat in less than an hour. Packed full of flavour and topped with a barbecue glaze, this is sure to be a family fave. Serve with mashed potato and steamed vegetables.
Everyone loves a Classic Meatloaf, and this is one you'll want to add to your regular rotation. It's so fast to whip up and the added bonus of this recipe is that you make two at the same time - which means you can cook one and freeze one for later. That's dinner sorted for another night too!
Beef mince offers a low-cost way to feed a family and there's so many different, tasty ways you can serve it. If you're looking for more meal inspiration, here's 16 of my Best Mince Recipes. Or, for another nostalgic meal, why not try my Devilled Sausages?
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Ingredient notes:
- Beef mince: You can use any grade of beef mince in this recipe, so make the most of any specials in the supermarket - just make sure you make this meatloaf from fresh mince, not frozen.
- Barbecue sauce: I used a smoked hickory sauce for my recipe, but any type of barbecue sauce will be fine.
- Sausage meat: Instead of sausage meat, you may like to use the filling of your favourite sausages squeezed from the casings.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 180°C fan bake. Line two loaf tins with baking paper, ensuring one has a generous amount of overhang to fold over the meatloaf for the freezer.
To a large bowl, add all of the meatloaf ingredients. Using your hands, or a spoon, mix everything until well combined.
Divide the mixture evenly between the two lined tins. Spread the mixture out and firmly press down.
In a small jug, mix together all of the glaze ingredients. Pour half of the glaze over each of the meatloaves, spreading it out to the edges.
Place one of the tins in the oven and bake for 45 minutes or until cooked all the way through. Serve with mashed potatoes and steamed green vegetables.
With the second meatloaf, fold the extra baking paper over the top and place the tin in the freezer. Once frozen, remove the tin and wrap it in cling film, tin foil or a bread bag.
Hint: Store the uncooked meatloaf in the freezer for up to three months. When ready to use, defrost it completely then add back to a loaf tin and cook as above.
Recipe FAQs:
Yes, you could use gluten free breadcrumbs in place of regular breadcrumbs. Just make sure that the other ingredients (like the sausage meat and barbecue sauce) are also gluten-free.
Yes sure! Some people like to add in peas and corn, or you might also like to experiment with nuts to give it a bit of a crunch.
Storage:
Store the uncooked meatloaf in the freezer for up to three months. When ready to use, defrost it completely then add back to a loaf tin and cook as above.
Make sure you are using fresh mince, so you are not freezing it twice.
Top tips:
You can use the filling of your favourite sausages squeezed from the casings instead of sausage meat.
Let your meatloaf rest for about 10 minutes after it comes out of the oven, this will help it stay together better when it's time to slice.
Related Recipes:
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Classic Meatloaf with Barbecue Glaze
A delicious Classic Meatloaf that's easy to prepare and ready to eat in less than an hour. Serve with mashed potato and steamed vegetables.
Ingredients
Meatloaf
- 2 onions, finely chopped
- 1 carrot, finely grated
- 1kg lean beef mince
- 450g sausage meat
- 2 Tbsp mixed dried herbs
- 2 eggs
- 1 Tbsp crushed garlic
- 2 Tbsp Worcestershire sauce
- 2 tsp salt
- 1 cup breadcrumbs
BBQ glaze
- ½ cup barbecue sauce
- 2 Tbsp brown sugar
- 1 Tbsp Worcestershire sauce
Instructions
- Preheat the oven to 180°C fan bake. Line two loaf tins with baking paper, ensuring one has a generous amount of overhang to fold over the meatloaf for the freezer.
- To a large bowl, add all of the meatloaf ingredients. Using your hands, or a spoon, mix everything until well combined.
- Divide the mixture evenly between the two lined tins. Spread the mixture out and firmly press down.
- In a small jug, mix together all of the glaze ingredients. Pour half of the glaze over each of the meatloaves, spreading it out to the edges.
- Place one of the tins in the oven and bake for 45 minutes or until cooked all the way through. Serve with mashed potatoes and steamed green vegetables.
- With the second meatloaf, fold the extra baking paper over the top and place the tin in the freezer. Once frozen, remove the tin and wrap it in cling film, tin foil or a bread bag.
Notes
- This recipe is for two meatloaves, if you only want to make one - simply halve the ingredients.
- You can use the filling of your favourite sausages squeezed from the casings instead of sausage meat.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 581Total Fat: 29gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 205mgSodium: 1529mgCarbohydrates: 25gFiber: 2gSugar: 12gProtein: 51g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Steph says
Can u cook the 2nd meatloaf and still freeze it
VJ cooks says
Hi Steph, yes you can. Just make sure you cover it well.
Ralph Gildér says
Íi have made one with mince beef and all ingredients smells good and looking good serving with roast potatoes cooked in microwave with green steamed veges .
VJ cooks says
Sounds delicious!
Ann says
Hi Vanya,
Would you recommend defrosting the frozen meatloaf before cooking, or cook from frozen?
Thank you
VJ cooks says
Hi Ann, I recommend defrosting it completely before cooking. I generally do this in the fridge overnight.
Nolz says
Could you add extra veggies to it? If yes, what would you recommend?
VJ cooks says
My concern is that it would get too watery and not have the right consistency. Probably better off serving other veggies on the side 🙂
Sian says
Im a little ashamed to say as a Kiwi girl, I'd never had meatloaf, let alone cooked it. I made it tonight for our family of 7, and it went down a treat. Loved by all (neurotypical and neurodiverse) and will be added to our regular rotation! Thank you so much xx
VJ cooks says
That's awesome. Thanks for the feedback, Sian.
Christie Hahunga says
Could you use minced pork instead of sausage meat?
VJ cooks says
Hi Christie, sausage meat is made from more than just mince including herbs and flavouring. The texture os sausage meat is also less coarse than mince which helps to bind the meatloaf together.
Stefanie says
LOVED THIS!! we hadn't had meatloaf in ages and decided to give this a go and it was delicious! nice and moist and even better that one loaf was enough for 2 adults 4 kids with some left over! the kids even wanted to take the leftovers in their lunchboxes! AND there's one in the freezer. this is perfect.
VJ cooks says
Oh that's amazing! I know, meatloaf isn't trendy but it sure does taste delicious and how good is a meal the whole family enjoys? Thanks again for taking the time to comment Stefanie, I so appreciate it!
Tiny says
I need to cook both and freeze one already cooked.. Can I put them in the oven at the same time? Do I need to adjust time in oven or temp to accommodate this? Also once defrosted, do I just reheat in microwave/oven, no extra steps needed to make it as good as when first cooked? Thanks
VJ cooks says
To cook both meatloaves at the same time I would keep the temperature the same and check them from the 45 minute mark. When they are cooked all the way through, then remove them from the oven. Wait until the meatloaf has cooled completely before freezing. Allow to defrost completely before reheating. Personally I would reheat it in the oven to ensure it gets heated evenly throughout.
Dee says
I am keen to make a more low carb option of this - instead of breadcrumbs could I sub with almond meal or flour? If so, same amount?
VJ cooks says
I haven't tried that sorry! Let me know how you get on!
Katie Brolly says
This recipe is super tasty! I added 1 cup of blended veges & when I cut it into slices were somewhat crumbly & didn't stay together. Any suggestions?
VJ cooks says
The blended veggies would have changed the consistency and made the texture different to the recipe I created.