Savory Homestyle Meatloaf

Savory Homestyle Meatloaf

When you’re craving a savory homestyle meatloaf like Mom used to make, this is the recipe you want. It’s soft, meaty and tender with a tangy sweet glaze that’s irresistible. Skip the loaf pan and make it freeform on a baking sheet.

In the list of Top 10 Comfort Foods EVER, meatloaf ranks as a solid #6.  

No one would argue that mac and cheese is #1.  A good roast chicken is definitely #2.  Duking it out for #3 and #4 – spaghetti and meatballs and pot roast.  #5 arguably goes to buttery mashed potatoes — and when combined with that roast chicken or pot roast, it’ll give the mac and cheese a run for its money.  For me,  meatloaf is #6.

saute onions

Meatloaf is that menu item that catches your eye because it speaks to your inner kid.  It’s the thing that Mom or Grandma served that made us smile.  It filled us up.  It’s meaty and hearty (and usually comes with the best side dishes – hello mac and cheese or mashed potatoes.) It satiates.  It reminds us of home.  No matter how high our achievements, a good meatloaf will center us.  I know a few politicians who could use a serving.

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eggs and parsley

Ingredients for homestyle meatloaf:

  • Bread
  • Milk
  • Onion
  • Olive Oil
  • Eggs
  • Ground Pork
  • Ground Chuck
  • Montreal Steak Seasoning
  • Worcestershire Sauce
  • Parsley
making the binder

There are so many “methods” to making meatloaf, that I can’t/won’t argue which is best.  There is no “best,” just versions of delicious!  Personally, I have 3 meatloaf recipes that make the rotations in our house and they are all good but in different ways.  This one is a mixture of ground chuck and ground pork, with milk soaked bread, sautéed onions and a sweet, smoky glaze — and it rocks!!!

adding meat to binder

Ingredients for meatloaf glaze:

  • Brown Sugar
  • Worcestershire
  • Ketchup
  • Dijon Mustard
  • Bourbon
the glaze

How to make the glaze for meatloaf recipe:

  1. In a small bowl combine the brown sugar, worcestershire sauce, ketchup, mustard and bourbon.
  2. Whisk until smooth.

This meatloaf glaze is added to the loaf in two stages to ensure it really adheres and creates that lip smacking sweet and smoky lacquer.

forming meatloaf

I used to cook meatloaf in a loaf pan (duh), but it always had that weird gray scum that oozed from the loaf and made it look, well, not as appetizing as it smelled.  Now, I make a free form shape on the baking sheet.  When the ooze comes – and it will, scoop it off with a spoon.

glazing loaf

The glaze on this meatloaf is savory and sweet with a feint smoky flavor {sigh…}   and goes so well with the hefty ground pork and beef combination.

Serving Savory Homestyle Meatloaf


Can I use all ground chuck for the meatloaf?

Yes. The pork adds more flavor and moisture, but if you’ve only got ground chuck, don’t let it stop you from making this meatloaf recipe.

Can I freeze leftover meatloaf?

Yes. Double wrap in plastic wrap, then in freezer paper. The meatloaf will keep in the freezer for up to two months.

Does this meatloaf make good sandwiches the next day?

You bet it does! We like ours on white bread with a thick layer of mayonnaise, salt, pepper, slices of ripe tomato and crunchy iceberg lettuce.

plated Savory Homestyle Meatloaf

What to serve with glazed meatloaf:

Savory Homestyle Meatloaf over mashed potatoes

More ground beef recipes you’ll love:

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Savory Homestyle Meatloaf | Garlic & Zest
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4.45 from 9 votes

Savory Homestyle Meatloaf

This Savory Homestyle Meatloaf has a blend of ground pork & ground chuck with a bit of Montreal Steak Seasoning and a bourbon brown sugar glaze – Delicious!
Author: Lisa Lotts
Course Main Course
Cuisine American
Keyword ground beef, ground pork
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 8


For The Glaze

  • 2 tablespoons brown sugar
  • 2 teaspoons worcestershire sauce
  • 1 tablespoon dijon mustard
  • ¼ cup ketchup
  • 2 teaspoons bourbon

For The Meatloaf

  • 2 slices bread torn into very small pieces
  • ½ cup milk
  • 1 large onion diced
  • 2 teaspoons olive oil
  • 2 eggs
  • ¼ cup parsley chopped
  • 2 teaspoons montreal steak seasoning
  • 1 teaspoon worcestershire sauce
  • ¾ pound ground pork
  • pounds ground chuck


  • Preheat the oven to 350°. Line a baking sheet with tin foil and lightly spray with vegetable spray. Set aside.

Make the glaze

  • In a small bowl combine the brown sugar, worcestershire, dijon mustard, ketchup and bourbon and stir to combine. Set aside.
  • In a small bowl, combine the bread and milk — soak for 5 minutes.
  • Meanwhile, in a small skillet, heat the olive oil over medium heat. Add the onions and saute until softened and slightly translucent, about 4-5 minutes, set aside to cool while you assemble the rest of the ingredients.
  • In a large bowl combine the eggs, parsley, steak seasoning, worcestershire sauce and whisk together to combine.
  • Add the bread and the onions and stir until well incorporated. Add the ground pork and ground chuck and fold the wet ingredients into the meat with your hands. Don’t overwork the meat — just continue to gently fold until the wet ingredients are completely incorporated.
  • Transfer the meat to the baking sheet and mold it into a loaf shape. Spread half of the sauce over the meatloaf and bake for 45 minutes.
  • Remove the meatloaf and spread the rest of the glaze over the meatloaf. Return to the oven and continue baking for 20-25 minutes. Let the meatloaf rest for 5-10 minutes before slicing.


Calories: 380kcal | Carbohydrates: 11g | Protein: 22g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 123mg | Sodium: 243mg | Potassium: 440mg | Sugar: 6g | Vitamin A: 295IU | Vitamin C: 4.7mg | Calcium: 68mg | Iron: 2.7mg

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  1. Daniel Hanrahan says:

    Can it be made in a loaf pan?

  2. Julie Roberts says:

    5 stars
    Switched it up. I used a small can of tomato sauce and rum. Opted for Italian bread crumbs. And made individual loads. Awesome sauce!!!

    1. Hi. How much bread crumbs would you suggest for the substitution?

  3. 5 stars
    Never liked meatloaf as a child, but wanted to try to make my own to see if that changed. Well it’s either this recipe or I changed drastically, but this was fantastic, simple and easy to put together. This will be my go to for meatloaf drone here on our. Thanks for sharing!

    1. I’m glad we’ve converted you, Ron! Welcome to the dark side.

    1. Instead of bourbon? If you don’t want to use alcohol, just skip it and proceed with the glaze as directed. Let me know how you like it.

  4. Stan Carte says:

    5 stars
    Made this tonight for the wife who loves meatloaf! I altered the glaze a bit as we didn’t have any brown sugar or bourbon. I used maple syrup and laphroaig single malt whisky. It turned out amazing!

    1. Oh, Wow! I’m so glad you enjoyed it! Your substitutions sound incredible. Can I steal that idea?

  5. This looks like a really hearty meal with the mashed potatoes & beans!

    1. TBH – it’s mashed cauliflower. My husband actually prefers it to potatoes and it’s healthier!

  6. This sounds perfect! I love meatloaf and I’m slowly (after 23 years of marriage) proving to my husband that meatloaf does not have to be abomination his mom served when he was young! Maybe this recipe will help bring him around 100%!!! Thanks for the great recipe!

    1. No, meatloaf does not have to be an abomination! That’s too funny!

  7. 5 stars
    I love meatloaf and this recipe is the best! I love the sauce with the touch of bourbon. Nice twist.

  8. Your meatloaf sure looks like we could be good friends! I love your photos and recipe. Perfect for dinner. Thanks.

    1. We all need friends — and friends that cook — that’s a bonus!