Video: How to Make Classic Meatloaf -

Video: How to Make Classic Meatloaf

Discover the secrets to moist, flavorful baked meatloaf.

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Learn a few tricks and techniques that will make your meatloaf the best ever. In this video, you’ll learn how to make a classic meatloaf. What’s the secret to great meatloaf? Adding fresh, very finely diced vegetables to give the meatloaf moisture and flavor. See how it’s done. Chef John also reveals his secret meatloaf seasonings. Discover the best way to mix the meat and form a loaf so it’s not too dense or tough. Find out how to keep your fingers from sticking to the meat as you form it into a loaf. You’ll also get a simple glaze recipe. Check out the recipe for Chef John’s Classic Meatloaf. This hearty meatloaf is the perfect meal for cool fall and winter evenings. Serve it with mashed potatoes and simple mushroom gravy. See more Chef John videos >>

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Sep. 29, 2013 10:27 am
Good texture, baked at 375 for 1/5 hours to reach the 160F internal temp. Used tomato soup for topping, which was good. Will make this again, without the Italian seasoning (over powering) and half the salt. Great meal Chef John.
Mar. 30, 2013 8:03 am
Lol, I came here looking for the song "Bat out of Hell" and ended up cooking. You know, Classic Meatloaf....
Mar. 25, 2013 7:23 am
This recipe is awesome! I'm a meatloaf lover and have never found a recipe that beat mine and this one does. 325 did not cook my loaf in the time provided. I increased to 350 degrees and 400 for the last 7 minutes. Also add the glaze the last 15 minutes not after the 1st 15 minutes. When you drain the grease it just runs off. I ended up making more and adding it again for the last 15 minutes. Extremely moist and its done with vegetabls that you can't see or taste. Ingenious!!!
Mar. 24, 2013 12:56 pm
granted, if you have a cut, use the gloves! or just don't make meatloaf until you are healed. one of my favorite meals as well and i like to add the italian herbs and milk for the moisture. also you could add sliced tomatoes on the top for the same purpose
Mar. 24, 2013 12:44 pm
deacontomb needs to chill out. latex gloves.... really?? just wash your hands!! i have a good recipe for meatloaf but these sound like great tips, and the addition of ground vegetables is something i had never thought of but is something i will try.
Mar. 24, 2013 5:31 am
Love your stuff Chef John!!
Mar. 24, 2013 4:02 am
Chef John delivers and I always enjoy his presentation skills! Allow me a few unsolicited observations: 0) Cleanliness is paramount in the kitchen. Use latex gloves if you have to specially when handling ground meat, poultry and seafood. Work quickly but never in haste because at room temperature (72F) bacteria are into their multiplication protocol on surfaces you use, like your cutting board, knifes, bowls, etc. 1) Meat handling - mixing "roughly" versus "tenderly" - does not toughen the cooked meatloaf; it is the cooking temperature, cooking time and the "make-up of the loaf" that determines tenderness and/or toughness of the meatloaf. 2) Remember when you were young making mudcakes out in back? You worked that mud with abandon. Well, bare-hand mixing the meatloaf is a must. However, if you have even the slightest cut, or break in your skin, sores, or long untrimmed nails, use latex gloves. The "meat binders" (eggs, crumbs, veggies and spices) must be "worked into the ground meat".
Mike B 
Mar. 23, 2013 7:11 pm
Not enough time at 325. I shoul have realized that when usng 2.5 lbs of meat. Not too happy right now.
Mar. 23, 2013 5:29 pm
i was always taught to cook ground beef to 165 to kill all bacteria for safety reasons and that dosen't overcook the meat other than that i think the recipie was great
Mar. 23, 2013 1:38 pm
just made this recipe o yours and it's the BEST!!!! You are great I will follow all your recipes, Thank you you are funny too!!
Go Pro!

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