Hey I'm Matt Morgan. Meatloaf was something I grew up on as a kid and was always my favorite dish. Its something that developed into a passion of mine so after years of perfecting my stable of meatloaf recipes I decided to share my passion for you to enjoy with your family!
The perfect temperature to cook meatloaf at is 375 degrees Fahrenheit. At this temperature, you ensure that the meatloaf will thoroughly cook through without having to worry about it drying out. A higher temp will overcook and possibly burn the outer layer before the inside is cooked, whereas a lower temp won’t result in a well-baked crust for your meatloaf.
To avoid dropping your oven below 375°F when you open the door to place the meatloaf in, try preheating the oven to 425°F. Once you’ve put your meatloaf in the oven, immediately turn it back down to 375°F. This way, you’ll have some extra heat to spare that will inevitably escape when you open the oven door, allowing the loaf to start baking at the right temperature right away.
Meatballs are made by seasoning ground meat and using breadcrumbs to hold the shape you mold them into.
Meatloaf is made by seasoning ground meat and using breadcrumbs to hold the shape you mold them into.
Same basic concept…
So, what exactly is the difference between them? Are meatballs and meatloaf the same thing? Well, let’s start by taking a look at the ingredients commonly used to make these two seemingly similar dishes.
Meatballs and meatloaf share a lot of the same ingredients for their recipes. Each of them uses ground beef, breadcrumbs, salt, and pepper. Even their optional ingredients have crossover with the likes of parsley, garlic, and sometimes parmesan cheese.
However, while so far they’re looking like the same thing, there is one key difference to make note of in their ingredients – the binding agent. Meatloaf will more traditionally rely on a liquid binding ingredient like eggs or milk. This isn’t to say it’s unheard of for meatballs to use eggs in their recipe, but it’s far more common in meatloaf.
Additionally, you also have to examine how each dish is actually cooked. Meatballs are generally cooked on the stovetop whereas meatloaf is baked in the oven. But, much like the eggs situation, it’s not unheard of for meatballs to be prepared in the oven instead of on the stove.
In the end, meatballs and meatloaf are very, very similar. Their main differences really only come down to how you choose to season one or the other, the binder, and the shape you mold the ingredients into.
In the culinary world, the debate over whether meatloaf and Salisbury steak are the same has long raged. Both are prepared using many of the same ingredients and even their presentation, molded ground beef smothered in a sauce, is similar.
However, before deciding for yourself in the great battle of meatloaf vs. Salisbury steak, there are some key differences you should take note of. The biggest of which is the sauce.
The sauce applied to each individual offering is probably the most discernible difference between the two. Salisbury steak most often uses a mushroom gravy whereas meatloaf tends to use a tomato-based sauce, commonly ketchup. Meatloaf can be made using a variety of sauces, including a mushroom gravy, but a tomato sauce is the most traditional approach.
Another area in which the two differ is how they’re prepared. As Salisbury steak is made in a flat, rounded shape – similar to a hamburger patty – it’s generally cooked via grill or pan fry. Meatloaf, though, is most commonly baked in the oven.
In cooking, there are few things more disheartening than pulling your dish out of the oven only for it to completely fall apart. Unfortunately, in the case of meatloaf, this isn’t uncommon.
If you’ve ever had a crumbly meatloaf, you’ve probably asked yourself why meatloaf falls apart in the first place. The answer lies in the binding ingredient.
Binding ingredients are the items that, quite literally, pull your dish together. In meatloaf, this is most commonly the eggs and breadcrumbs. Your binding ingredient is only second to the meat itself in your recipe and the reason why meatloaf crumbles. When this happens, it’s because you didn’t use enough.
Next time, try adding in an extra egg and/or some more breadcrumbs. Alternatively, rice, barley, corn flakes, crackers, and dried soup mix can also stand in as binding ingredients as well. Including larger quantities of these items should help solve the problem.
Meatloaves come in a variety of sizes, so there’s no one set cooking time that will produce a perfectly cooked loaf. Instead, judge your meatloaf’s cooking time based on both its weight and the type of oven you’re using. Also, be sure to use a meat thermometer to check the internal temperature: A meatloaf is considered safe to eat when the internal temperature reaches 160°F.
In a conventional oven, you’ll want to cook meatloaf for 35 to 45 minutes per pound at a temperature of 350°F, while checking the temperature toward the end of that time.
1-Pound Meatloaf: 35 to 45 minutes; start checking the temperature at 35 minutes
1.5-Pound Meatloaf: 50 minutes to an hour and 5 minutes; start checking the temperature at 50 minutes
2-Pound Meatloaf: 55 minutes to an hour and 10 minutes; start checking the temperature at 55 minutes
3-Pound Meatloaf: 90 minutes to 2 hours; start checking the temperature at 90 minutes
In a convection oven, you’ll want to cook meatloaf for 26 to 42 minutes per pound at a temperature of 325°F instead of 350°F.
1-Pound Meatloaf: 26 to 42 minutes; start checking the temperature at 26 minutes
1.5-Pound Meatloaf: 39 to 63 minutes; start checking the temperature at 39 minutes
2-Pound Meatloaf: 41 minutes to 53 minutes; start checking the temperature at 41 minutes
3-Pound Meatloaf: 1 hour and 10 minutes to 1½ hours; start checking the temperature at 1 hour and 10 minutes
If you’ve never had meatloaf made using onion soup mix before, it may sound a little odd at first. But onion soup mix is basically a dry seasoning and flavoring mix, and onions are a perfect addition to any meatloaf recipe. Onion soup mix can give your meatloaf an extra flavor boost that many prefer!
Ingredients
2 pounds ground beef
2 eggs
2 tbsp. garlic, minced
1 tbsp. Worcestershire sauce
4 tbsp. ketchup
4 tbsp. chopped parsley
½ cup milk
1 packet onion soup mix
3/4 cup panko breadcrumbs
2 tsp. salt
½ tsp. pepper
Instructions
Set the oven to 375° Fahrenheit.
In a large bowl, mix all of the ingredients together until thoroughly combined.
Place the meat mixture in a loaf pan that’s been sprayed with non-stick spray.
Bake for 40 minutes at 375°. If desired, baste with ketchup about 15 minutes before it’s done cooking.
Let the meatloaf rest for 5 minutes before serving.
Meatloaf is a delicious and relatively simple dish to make. A true classic that’s perfect for days when you need to whip up a family dinner on the fly. Unfortunately, since most meatloaf recipes call for it to be covered in a sauce or glaze while it’s cooking, it becomes nearly impossible to tell by eye or taste when meatloaf is done.
To ensure that your meatloaf is fully cooked and safe to eat, you’ll want to use a meat thermometer to check its temperature. Considering everything from your oven model to the pan you use can affect a dish’s cook time, it’s best to first check the meatloaf’s temperature 10-15 minutes before the recipe you’re using says it will be done. You can always cook it longer if it hasn’t reached the meatloaf done temp yet, but you can’t rewind time to undo an overcooked meatloaf.
When using ground beef, the lowest a meatloaf internal temp should be before eating is at least 160 degrees Fahrenheit.
However, some choose to make their meatloaf out of ground turkey instead. If you decide to take this approach, the temperature at which the meatloaf is done is 165 degrees Fahrenheit, not 160.
When you have to make changes to your lifestyle habits for diabetes, it may be hard to find foods you love eating. But all that will change when you make this diabetic meatloaf recipe. It gives you that homemade meaty comfort food taste you love yet falls in line with what your doctor recommends for eating right with diabetes. Even if you don’t have diabetes but want a healthy meatloaf option, you’re going to love this!
Best Diabetic Meatloaf Recipe
Now you can have the best diabetic meatloaf made with fresh ingredients that help you follow doctor’s orders. It tastes so amazing that it’s hard to believe it’s good for you, but it is!
Diabetic Meatloaf Ingredients
Ground beef and ground turkey – You’ll need a half pound of each, both lean.
Egg whites – This will bind our diabetic meatloaf together without the high cholesterol.
Tomato sauce – You want the no salt added version, and divide it up since part will go into the meatloaf and the other part will help you make the glaze.
Chunky salsa – Here’s my secret ingredient for big flavor in your diabetic meatloaf. Make sure it is the reduced sodium kind and reserve part for the glaze too.
Onion – Finely mince it up.
Garlic – You’ll also mince the cloves.
Old fashioned oats – The heart healthy way to keep your diabetic meatloaf together.
Canned mushrooms – Adds more meaty flavors to the meatloaf. Choose the mushrooms and stems with no salt added, drain, and chop.
Seasonings – You’ll add Italian seasoning and black pepper.
Fresh parsley – A beautiful and healthy garnish for a pop of green.
Glaze – You’ll make a diabetic-friendly glaze with the salsa and tomato sauce.
Easy Diabetic Meatloaf Recipe
If you have 15 minutes, you can make an easy diabetic-friendly meatloaf and get it into the oven. While this simple meatloaf recipe bakes you can do pretty much anything else, making it a great one for any night of the week to give you healthy yet comforting food.
How do you Make Meatloaf for a Diabetic?
When making meatloaf for a diabetic you’ll start by preheating your oven to 350F and get your loaf pan greased with nonstick cooking spray. Mix half of the tomato sauce with the egg whites, some of the salsa, and pepper. Then add the oats, onion, mushrooms, and garlic. Add the turkey and ground beef and mix this all up. Put it in the loaf pan, then mix the leftover tomato sauce and salsa together and brush it on top. Bake for 55 minutes on up to an hour. Check to see if it registers at 165F to ensure it’s done. Let it rest for about 5 or so minutes before you slice and serve.
How to cook homemade diabetic meatloaf
Making homemade meatloaf for a diabetic is really as easy as any of my other meatloaf recipes. When making meatloaf you start by combining the ingredients, put the mixture in a loaf pan, and bake until it’s done. Its very simple and comes out delicious every time.
What kind of diabetic friendly meat is best for meatloaf?
Using a mixture of lean ground beef and lean ground turkey works great. They both balance each other out in fat content and flavor so it holds together well.
Is ground beef good for diabetics?
In moderation, ground beef is good for diabetics. It won’t raise blood sugar and provides good proteins and fats. This recipe mixes it with ground turkey to keep it a well-balanced amount of fat.
What is the best filler for diabetic friendly meatloaf?
Old fashioned oats are the perfect choice here. They’re heart-healthy and they bind that meatloaf together as well as breadcrumbs without causing a spike for you.
Can diabetics have bread crumbs?
Breadcrumbs can pose a problem for you as a diabetic. That’s why this diabetic meatloaf uses heart-healthy old fashioned oats to bind it together.
What do you put in diabetic meatloaf to keep it from falling apart?
Old fashioned oats are the key to keeping meatloaf made for diabetics from falling apart. It is a healthier choice over breadcrumbs.
How do you make a juicy diabetic meatloaf?
Simply follow this recipe which uses low sodium and no-salt options for tomato sauce and chunky salsa. This gives it juicy texture and flavor.
Do you bake diabetic meatloaf covered or uncovered?
Always bake your diabetic meatloaf uncovered in your meatloaf pan until it reaches the internal meatloaf temperature of 165F. If you are reheating it, you will want to cover it with foil to keep the oven from drying it out.
How long do you bake diabetic meatloaf?
At a temperature of 350F, it should take about 55 minutes in the oven to cook your meatloaf. Check the meatloaf internal temp with a meat thermometer to make sure your internal meatloaf temp registers at 165F in the center.
What is diabetic meatloaf glaze made of?
A diabetic friendly meatloaf glaze recipe is made from tomato sauce with no salt added plus reduced sodium chunky salsa.
How do you make diabetic meatloaf glaze?
Glaze your meatloaf with the reduced sodium chunky salsa and no salt added tomato sauce combined together. It will be full of flavor and fit in line with your meal plan.
What can I put on top of my diabetic meatloaf instead of ketchup?
Use the diabetic meatloaf glaze in this recipe which uses no salt-added tomato sauce and reduced sodium chunky salsa to give it bold flavors without causing a spike in your blood sugar.
What goes well with diabetic meatloaf?
The perfect sides for this diabetic meatloaf are cauliflower rice, parmesan potato wedges, garlic green beans, quinoa, roasted brussels sprouts, or a fresh salad.
How to store leftover diabetic meatloaf?
Like any meatloaf, diabetic meatloaf also must be refrigerated. It will keep best if you put it in an airtight container.
How long does diabetic meatloaf last?
Be sure to polish off these leftovers within 3 to 4 days if not sooner. You don’t want it going to waste.
Can you freeze diabetic meatloaf?
It’s a great idea to freeze your diabetic meatloaf for meal prep or a speedy, healthy dinner. Make sure it’s wrapped properly and it will be good for 3 months.
How to reheat diabetic meatloaf?
Use your oven! Set it to 250F and put the diabetic meatloaf leftovers into a baking dish with a little water, then cover with foil. Heat it up for about 25 minutes and it will be juicy and delicious like it was the first time you served it.
This diabetic meatloaf recipe is a family favorite for anyone with diabetes that loves meatloaf. No need to sacrifice robust flavor with this meatloaf recipe that comes out tender and juicy every time.
1/2cupcanned no-salt-added mushroom stems and pieces(drained and chopped)
1/2cuponion(finely minced)
2tbspgarlic cloves(minced)
1/2lbslean ground beef
1/2lbslean ground turkey
2tbspfresh parsley(finely chopped for garnish)
Meatloaf Glaze
2tbspreduced sodium chunky salsa
1/2cuptomato sauce(no salt added)
Instructions
Preheat oven to 350F and prepare a loaf pan with nonstick cooking spray.
In a large mixing bowl, combine 1/2 tomato sauce, egg whites, 3 tbsp salsa, and pepper. Add in the oats, onion, mushrooms and garlic. Combine the turkey and ground beef with this mixture and mix well.
Transfer the meatloaf mix to a loaf pan. Mix the remaining the tomato sauce with the salsa and brush on top as a glaze.
Bake for 55 minutes to an hour or until cooked through at 165F.
Stand for 5-10 minutes before slicing and serving.
As a guy, I am following my genes to be obsessed with meat. And meatloaf. So when my wife’s sister was visiting, I had to come up with something for her to eat because she has a gluten sensitivity. Lo and behold, I’ve found the answer with a gluten-free meatloaf recipe that had not even so much as a crumb left behind after the meal.
Best Gluten Free Meatloaf Recipe
This is the best gluten free meatloaf recipe for a couple reasons. 1) It has all gluten-free ingredients, 2) it sneaks in more vegetables that no one will notice, and 3) it tastes awesome even though it’s healthy. Even if you’re not gluten-free, if you want to make a healthier, lighter meatloaf that still tastes great, this is the one.
Easy Gluten Free Meatloaf Recipe
This simple gluten free meatloaf takes as much time to prep as any of my other amazing meatloaf recipes – just 10 minutes. The bulk of meatloaf time is when it’s cooking which allows you to do a bunch of other stuff. In my case, that’s fixing the leak under the sink while my wife makes some sides, but yeah, whatever works!
Homemade Gluten Free Meatloaf Ingredients
Ground turkey – You can absolutely use ground beef if you’d like. Get a 90% lean/10% fat ratio.
Eggs – These will bind the meatloaf together.
Gluten free oats – This is what we’ll be using in place of traditional breadcrumbs to keep this meatloaf gluten friendly.
Carrots and zucchini – Shred both of these separately. They’re going to add moisture and juiciness to this meatloaf.
Ketchup – Make sure yours is gluten free.
Worcestershire sauce – Again, choose a gluten free one.
Garlic – Mince them to distribute through the ground beef or turkey.
Mustard – This is going to give our GF meatloaf here some tanginess.
Parsley – Use the fresh stuff for garnish.
Salt and pepper – Always a good idea in any meatloaf.
How do you Make Gluten Free Meatloaf from Scratch?
You’ll preheat your oven to 350F and either foil up a rimmed sheet pan or grease your loaf pan. Then you’ll add all the ingredients into a large mixing bowl to combine. Press the meatloaf into your pan or make a loaf on the sheet, then brush it on top with extra ketchup if you want. Bake for an hour or until that inside temperature is 160F for ground beef (165F for ground turkey). It needs to rest about 10 minutes before you slice and serve.
How to cook homemade gluten free meatloaf
Homemade gluten free meatloaf is made in your oven, like a regular meatloaf. All you do is mix everything together and then bake it until it reaches the perfect internal meatloaf temp of 160F!
Is meatloaf usually gluten-free?
No, it’s not. That’s because of the breadcrumbs. Also, some ketchup brands may not be gluten-free. In this recipe, gluten-free oats are used.
What is a gluten-free substitute for breadcrumbs in meatloaf?
I use gluten-free oats in this recipe which works great. Combined with the eggs and shredded veggies, it’s a winner for a delicious, gluten-free, and healthy dinner. But there are gluten-free breadcrumbs out there if you’d like to try them. They usually use parmesan in there too so it will have more of an Italian taste.
What can I use to bind gluten-free meatloaf?
Eggs, gluten-free oats, shredded carrots, and shredded zucchini help bind a gluten free meatloaf together. You can also use gluten free breadcrumbs if you’d like.
What do you put in gluten free meatloaf to keep it from falling apart?
Gluten free meatloaf uses gluten free oats to help keep it together. Paired with the eggs, carrots, and zucchini, it has plenty of moisture to create a juicy texture.
What can I add to gluten free meatloaf to make it moist?
In this recipe, shredded carrots and zucchini are added. They create a moist texture with the GF oats. It won’t come out dry or crumbly.
Do you bake gluten free meatloaf covered or uncovered?
Like a regular meatloaf, you will bake a gluten free meatloaf uncovered so the meat browns up nicely.
How long do you bake gluten free meatloaf?
At 350F, you’ll be baking this gluten-free meatloaf for an hour or until the internal meatloaf temperature reaches 160F. A helpful tip would be to use a meat thermometer to confirm it reaches the correct meatloaf internal temp of 160F.
What can I put on top of my gluten free meatloaf instead of ketchup?
You can make a meatloaf glaze recipe to put on top by adding to your gluten free ketchup. You can also use gluten free barbecue sauce if you have it.
What is gluten free meatloaf glaze made of?
In this recipe, you simply use gluten free ketchup on top. You can also use that ketchup to make a glaze that is gluten free with brown sugar, vinegar, onion powder, garlic powder, and salt and pepper.
How do you make gluten free meatloaf glaze?
You can simply glaze this meatloaf with gluten free ketchup. You can also use gluten free BBQ sauce, or take your ketchup and combine it with brown sugar, apple cider vinegar, garlic powder, onion powder, and salt and pepper which is gluten free too.
What goes well with gluten free meatloaf?
For gluten-free meatloaf, most of the same sides you serve with a regular meatloaf will work. Rice is usually gluten free (though check your brand first), and any vegetable you serve fresh will be too. So, sauteed spinach, asparagus, steamed carrots, salad, roasted potatoes, mashed potatoes, corn, and anything else is a good side – just stay away from adding regular flour to them.
How to store leftover gluten free meatloaf?
You’ll be storing this GF meatloaf like any other, in an airtight container or wrapped well with foil. Then put it in the fridge.
How long does gluten free meatloaf last?
You’ll want to finish this gluten free meatloaf up from the fridge in 3 to 4 days, if you have any leftover. And if you can’t get to it, there’s the freezer!
Can you freeze gluten free meatloaf?
If you like this recipe, I recommend making more of it and freezing it for another time. Slice it first if you want to portion it out for meal prep. This meatloaf will keep its flavors for 3 months.
How to reheat gluten free meatloaf?
Use the same methods to warm up regular meatloaf. Put your oven at 250F, add the meatloaf to a baking dish and give it a little broth or water. Cover it with foil and heat it for about 25 or 30 minutes.
This gluten free meatloaf recipe is perfect for anyone that loves a classic meatloaf but has a gluten intolerance. Despite being gluten free, this meatloaf recipe comes out moist, tender and loaded full of flavor!
Preheat oven to 350 F and line a rimmed sheet pan with foil or grease a loaf pan with nonstick cooking spray.
Combine all ingredients in a large mixing bowl. Press the meatloaf into a loaf pan or form into a traditional loaf shape on a rimmed baking sheet. Brush the top with extra GF ketchup if desired.
Bake for an hour or until an internal temperature reaches 160F if using ground beef or 165F if using ground turkey.
Let cool for about 10 minutes before slicing and serving.
