Meatloaf Recipe for 9x13 Pan: Easy and Delicious

Meatloaf baked in a 9×13-inch pan is a classic comfort food that’s perfect for family dinners and leftovers. This recipe delivers a moist, flavorful meatloaf with a tender crumb, all cooked evenly in a convenient baking dish. It’s simple to prepare and customizable with your favorite seasonings and toppings, making it a reliable go-to meal for busy weeknights or weekend gatherings.

Ingredients

1 ½ pounds (680 grams) ground beef (80-85% lean)
½ pound (225 grams) ground pork or sausage
1 cup breadcrumbs (plain or Italian seasoned)
1 large onion, finely chopped
2 cloves garlic, minced
2 large eggs
¾ cup (180 ml) milk
⅓ cup (80 ml) ketchup or tomato sauce
2 tablespoons Worcestershire sauce (optional)
1 teaspoon salt
½ teaspoon black pepper

For the topping (optional):

¼ cup (60 ml) ketchup
2 tablespoons brown sugar
1 teaspoon Dijon mustard

Instructions

Preheat your oven to 350°F (175°C). Lightly grease or line a 9×13-inch baking dish with parchment paper for easy cleanup.
In a large mixing bowl, combine the ground beef, ground pork, and breadcrumbs. Mix gently to combine without overworking the meat, which helps keep the loaf tender.

Add the chopped onion, minced garlic, eggs, milk, ketchup or tomato sauce, Worcestershire sauce (if using), salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated. You can do this with a spoon or your hands, but avoid overmixing to prevent a dense loaf.
Transfer the meat mixture into the prepared 9×13 pan. Use a spatula or your hands to shape it into an even, loaf shape that fills the dish without pressing it down too firmly.
In a small bowl, combine the optional topping ingredients: ketchup, brown sugar, and Dijon mustard. Spread this mixture evenly over the top of the meatloaf for a sweet and tangy glaze.

Bake in the preheated oven for 55-65 minutes, or until the internal temperature reaches 160°F (71°C). Check with a meat thermometer for accuracy, especially if using leaner meats.
Once cooked, remove from the oven and let rest for 10 minutes before slicing. Resting helps the juices redistribute, resulting in a moist, tender meatloaf.
Slice and serve warm. Use the pan drippings or additional ketchup if desired for extra flavor.

Tips

Substitute ground turkey or chicken for a leaner option, but be mindful that these meats may require slightly longer cooking times to reach safe internal temperatures.
For a gluten-free version, use gluten-free breadcrumbs or crushed rice crackers instead of regular breadcrumbs.
To keep the meatloaf moist, avoid overmixing the ingredients and don’t pack the mixture too tightly into the pan.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat slices in the microwave or oven until warmed through.

Serving Suggestions

Pair slices of meatloaf with classic sides such as mashed potatoes, steamed green beans, or roasted carrots. A fresh green salad with vinaigrette also complements the hearty flavors. For an extra touch, serve with a side of garlic bread or crusty rolls to soak up any juices.

Variations

Cheese-stuffed meatloaf: Make a small indentation in the center of the loaf and fill it with shredded cheese before baking.

Vegetable-enhanced: Mix finely chopped bell peppers, grated zucchini, or mushrooms into the meat mixture for added nutrition and flavor.
Spicy meatloaf: Add a dash of hot sauce or diced jalapeños to spice things up.
Vegetarian version: Substitute the meat with lentils, chopped mushrooms, or plant-based ground meat, and use vegetable broth to keep it moist.

Storage and Reheating

Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, slices can be microwaved for 1-2 minutes or baked in a 350°F (175°C) oven for about 15-20 minutes until heated through. For best results, cover with foil during reheating to prevent drying out. If freezing, wrap tightly in plastic wrap and foil, and store for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I prepare meatloaf ahead of time?

Yes, you can assemble the meatloaf a day in advance, cover it tightly with plastic wrap, and refrigerate. Bake it directly from the fridge, adding an extra 10-15 minutes to the baking time to ensure it’s cooked through.

How do I know when the meatloaf is done?

The most reliable method is to use a meat thermometer. The internal temperature should reach 160°F (71°C). Additionally, the juices should run clear when you pierce the loaf, and it should be firm to the touch.

Can I make this recipe gluten-free?

Absolutely. Substitute regular breadcrumbs with gluten-free alternatives like almond flour, crushed gluten-free crackers, or gluten-free bread crumbs. Just ensure the other ingredients are also gluten-free if necessary.

What are some good toppings for meatloaf?

Traditional toppings include ketchup, barbecue sauce, or a tomato-based glaze. You can also top with sautéed mushrooms, crispy bacon strips, or shredded cheese for extra flavor.

Is it better to bake covered or uncovered?

For a moist meatloaf with a caramelized top, bake uncovered. If you prefer a softer, more tender loaf and want to prevent the top from over-browning, cover it loosely with foil during baking, especially if baking for longer periods.

Can I freeze cooked meatloaf?

Yes, cooked meatloaf freezes well. Allow it to cool completely, then wrap tightly in plastic wrap and foil. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

Meatloaf Recipe for 9×13 Pan: Easy and Delicious