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I am thankful you stopped by to check out this moist meatloaf recipe.   This meatloaf recipe turns out perfect every time.

I am not here to give only give you a moist meatloaf recipe but teach you how to cook it.  If you have not made meatloaf lately because you need a good recipe, try this incredibly moist meatloaf.  It has a sweet, tangy, flavorful sauce.  

If you love cooking with a slow cooker, be sure to check out my this crockpot meatloaf recipe.



Secrets to Moist Meatloaf

One of my secrets to this very moist meat is to use a meat thermometer.  As soon as the meatloaf reaches 165 degrees, remove it from the oven.  The meat will continue cooking until it reaches around 170 degrees.  DO NOT over cook it.  It needs to be moist!  Overcooking it will dry it out, which is probably why a lot of people do not eat meatloaf in the first place

What kind of pan do I use to cook my super moist meatloaf?

What meatloaf pan should you use?

You can prepare meatloaf in virtually any pan as long as you are using a meat thermometer to check for doneness.  The meatloaf will get done at different times when cooking this recipe in different size pans.  In the pictures below, I use a meatloaf pan, a cupcake pan, and a cast iron skillet.  I now have a mini meatloaf pan.  See links below.  The cast iron skillet meatloaf will cook faster because the meatloaf will be thinner.  Most of the time I double this meatloaf recipe and make it in several different pans.  The meatloaf we eat for dinner on the same day I prepare it I cook the meatloaf either in a meatloaf pan or my favorite way is to use my cast iron skillet.  If using a cast iron skillet, you will have to drain the meat once it is removed from the oven.

Ten minutes before the meatloaf is done, I remove it from the oven, drain the grease, and put the other half of the sauce on the meatloaf.  I return it back to the oven for another ten minutes of cooking.  If I am going to freeze some of the meatloaves, I like using my muffin tins.

The meatloaf I am cooking to put in the freezer I use my cupcake pan or mini meatloaf pan.  I freeze the individual meatloaves in a large zip lock bag.

 This meatloaf recipe can be frozen.

Meatloaf Recipe Adapted From:

Miss Daisy Celebrates Tennessee is where my basic recipe came from although I have changed it a little over the years.  I used 3 pounds of ground beef instead of 2 lbs.  I also used 1/2 chopped bell pepper, 1/2 cup oats, Worcestershire Sauce, and tomato sauce instead of catsup.

Meatloaf Sauce Ingredients

The sauce is made using vinegar, dark brown sugar, ketchup, and Worcestershire Sauce. It is delicious!  If you are not a fan, you might become one after trying this recipe with this sweet and tangy sauce.

After the meatloaves are cooked, drained, and cooled, I place them in a zip-lock gallon freezer bag and freeze them.  They disappear quickly.  My son loves meatloaf and pops these in the microwave often.

5.0 from 3 reviews
Moist Meatloaf-Recipe Sauce
Recipe type: Entree
Cuisine: American
  • 3 pounds ground beef
  • ½ cup dry bread crumbs
  • ½ cup oats
  • One med onion, very finely chopped (see picture)
  • ½ bell pepper, very finely chopped (see picture)
  • Two tablespoons Worcestershire Sauce
  • One tablespoon chopped garlic
  • One beaten egg
  • ¾ cup tomato sauce
  • One tsp salt
  • ¼ tsp pepper
  • Eight tablespoons vinegar
  • Eight tablespoons dark brown sugar
  • Four tablespoon Worcestershire sauce
  • 1 cup catsup
  1. Instructions
  2. Combine ground beef, onion, bell pepper, bread crumbs, oats, egg, tomato sauce, salt, pepper, and garlic.
  3. Shape into one large loaf or use muffin tins for individual loaves. SEE PICTURES
  4. Next, Add ½ of the sauce before baking.=
  5. Bake 350 degrees for 45 minutes for a large loaf.
  6. To tell if the Meatloaf is done, especially if you are cooking with different size pans, is to use a meat thermometer.
  7. The meat loaf is done once it reaches 170 F degrees but takes it out of the oven at 165 degrees. This will keep it from drying out. Meatloaf will finish cooking. If using muffin tins or another pan that does not drain the grease away, remove the meatloaf from the pan to drain after taking it out of the oven.
  8. Drain the grease from the meatloaf if you are not using a meatloaf pan.
  9. SAUCE
  10. Combine all the ingredients for the sauce in a saucepan and bring to a boil.
  11. After you bring the sauce to a boil, cut the heat and simmer for 5 minutes.
  12. Pour half of the sauce over the top of the meatloaf before you bake at 350 degrees for 45 minutes if using a meatloaf pan.]
  13. Be sure to add the rest of the sauce to the meatloaf 10 minutes before removing the meatloaf from the oven.

This moist recipe is featured on Recipe Magic.

Easy Crockpot Mac & Cheese

To make this #slow cooker #mac & cheese, I use both sharp cheddar cheese and Gruyere cheese for extra creaminess. I season it well with salt, pepper, granulated garlic, and dry mustard. #macandcheese #sides #Thanksgiving #dinner #recipe




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  1. I have made this now 4 times and man is it perfect! Only changes I make occasionally is using bacon to do a basket weave on top and using garlic herb bread crumbs. The first time I made it I jumped the gun and made the sauce for on top and mixed half of it into the meatloaf…..honestly that was a great mistake! Best meatloaf yet thanks for sharing!

    • Toaha,

      You made my day! Thank you so much for taking the time to let me know how much you enjoyed my meatloaf. We really enjoy it too but I never know how others feel unless they take the time to let me know. Thank you also for following Recipes for our Daily Bread. I am so excited to let you know that I am having my recipe blog redesigned. It should be complete in the next couple of weeks. It will be so much easier to find things. Please stop by and check it out in a couple of weeks and let me know what you think. I would love some feed back.

      Diane Roark
      Diane Roark recently posted…EASY RECIPE YOU NEED! THIS IS HOW YOU MAKE EASTER OREO’SMy Profile

  2. Made this last night for a big group of hungry boys and they ate it all while raving about it! I did make the change of using balsamic vinegar instead of regular and it really is fabulous. After it baked I drained all the drippings, got rid of the oil, which was super easy then boiled it for a few minutes to use as a gravy over mashed potatoes and meatloaf. Sooo good. Thank you.

  3. What kind of tomato sauce do you use? Is it the canned variety that is more watery than a puree? And is the catsup for the sauce the same as tomato ketchup which is sold in a bottle? Thanks. Hoping to clarify ingredients before I try out this recipe.

  4. If you use the cast iron skillet for cooking ,& take it out of oven at 165 degrees how long do you let it set for until it reaches the 170 degree temp?

  5. This sounds similar to my recipe –which I love and everyone else as well. I do a couple of things differently and have a question. I saute the pepper to soften it and give it a head start cooking.
    Questions: 1.what kind of bread crumbs do you use ? I usually only use the oats, and
    2. what size iron skillet do you use?

  6. I just made this for my wife and I. This was one of the best meatloaf recipes that I have ever tried. I did make a few adjustments..instead of tomato sauce I used Pace picante hot sauce (medium heat)same amount…and for the the topping sauce that called for vinegar, I used balsamic vinegar, it was a winner!! Thank you so much for helping me feed my family.

    • Brain,

      Thank you so much for leaving me a comment and letting me know you tried my meatloaf. You made my day. You sound like a great cook. I am going to have to try the balsamic vinegar in the sauce. I am sure it is amazing!
      When I make this meatloaf, I normally double it and make some smaller ones in cupcake tins. I freeze the smaller one for my son Casey who is obsessed with this meatloaf.
      I am so glad your wife and you enjoyed this meatloaf.
      Many blessings,
      Diane Roark
      dianeroark recently posted…Tex-Mex Chicken QuesadillasMy Profile

    • Lora,

      I normally use the Old Fashion Oaks, long cooking oats. I have also used the Quick Cooking oats and could not tell a difference.
      I hope you get a chance to make this meatloaf. It is truly delicious.
      Diane Roark

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  8. Diane,
    This was, by far, the best meat loaf I have ever had. I just wish I would have listened to you and doubled the recipe and froze some. My son, who hates meat loaf, was picking at his piece, because he didn’t want to eat it, until it was all gone.

    Thanks again

    • Tammy,

      You made my day!!!! Thank you for taking the time to let me know you enjoyed the meatloaf. It really means a lot to me that you took the time.

      This Friday, Saturday, and Sunday, I will be post a huge list of my favorite Thanksgiving SIDES, DESSERTS, AND BREADS from my blog.

      Diane Roark

  9. Made this last night and can only say it was wonderful! Made 3 one for dinner and 2 more in muffin pan for later. Will be making this over and over!

    • Peg,
      I am very thankful you took the time to let me know you enjoyed this meatloaf. You made my day!! I truly love how moist it is and the sweet and tangy sauce is really good. I like to make extra and freeze it. My teenage son (meat and potato man) takes a piece of meatloaf out of the freezer and warms it in the microwave for a snack.

      I hope you will consider following my blog if you do not already. You can sign up to follow me on the top right hand corner of each page. I am working on five different giveaways starting 10/30/13 to the middle of December. I will be giving away a cutting board and 4 different great cookbook.

      Blessings and thank you again for letting me know about the meatloaf.
      Diane Roark

  10. I admit I am not a meatloaf fan, but my husband is, so I pinned to try this recipe for him, because I am tried making it once and it truly didn’t come out right, but after reading your advice I think I know why now. Thanks Diane and wishing you a great weekend now!! 🙂

    • Janine,
      I hope your husband loves this meatloaf. The sauce on this one is sweet and tangy. We really like it!

      We are going to have a colder day today with a high around 60. Our football game will be in the 50’s and maybe the 40’s. Great football weather. I am looking forward to it. I hope you have a great weekend too. Times just goes by so fast on the weekends. With my kids getting older, I am very thankful for every minute we are together.

  11. Aunt Diane,
    Just wanted to say I am one of those “I don’t like meatloaf people”….but I made this meatloaf tonight and it was AWESOME!! Absolutely loved it! Such a great recipe.

    • Brittany,
      I am so glad you enjoyed it!! We just got in from Carly’s White Coat ceremony. She is officially in medical school to become a doctor. I was so thrilled to see your comment. I love that you are reading my blog.
      Blessings and lots of love,
      Aunt Diane

  12. I made the meatloaf tonight and it was wonderful!!! It was a hit with the whole family. Thanks so much for posting the recipe and your tips on how to make it. We will definitely be having it often!

  13. Excited to see your recipe. I am always trying new meatloaf recipes. Thank you for visiting me and your sweet comment. I can’t wait to look around and see what great things you have here on your blog. Off to take a look around….

      • Dear Diane ,
        I’m eager to make this crock pot meatloaf but I can’t find the directions to make it anywhere in your blog. I’m so disappointed. I do see the list of ingredients but the part “Make it” is missing. Please help. Thank you.

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