Classic Homemade Meatloaf: A Hearty and Flavorful Family Favorite

Serve with mashed cauliflower, roasted vegetables, or a fresh green salad.
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze slices for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.
Variations
Cheesy Meatloaf – Add ½ cup of shredded cheese to the meat mixture for a melty surprise.
Spicy Kick – Mix in ½ teaspoon of cayenne pepper or red pepper flakes for extra heat.
Italian-Style – Swap Worcestershire sauce for balsamic vinegar and add Italian seasoning.
Turkey Meatloaf – Use ground turkey instead of beef for a lighter option.
FAQ
Q: Can I make this meatloaf without eggs?
A: Yes! You can use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) or mashed avocado as a binder.

Q: How do I keep my meatloaf from falling apart?
A: Make sure to use a binder like almond flour and eggs. Let the meatloaf rest before slicing to keep it from crumbling.

Q: Can I make this meatloaf in advance?
A: Absolutely! Prepare the mixture, shape it, and store it in the fridge (covered) for up to a day before baking.

Enjoy this Classic Homemade Meatloaf—a delicious and comforting dish that’s perfect for any occasion! Let me know if you’d like any tweaks.