Mom’s (my) Meatloaf with Attitude

The ultimate, spicy twist on a classic dinnertime favorite—Mom’s Meatloaf Recipe with Attitude. It's made with a harmonious melody of ingredients that sing!

Mom’s (My) Meatloaf Recipe with Attitude

Made with a harmonious melody of ingredients that sing!

When it comes to wholesome, comforting home-cooked meals, I can’t think of many dishes that rival the iconic American favorite: meatloaf.

For all the rockers out there, sorry, not sorry, but I am talking about meatloaf, the food, not the musician. Still, in this rendition of this classic food recipe, you’ll find a harmonious melody of savory meat, ingredients that sing, and a noteworthy tomatoey glaze that adorns every mouth-watering slice of this classic dish in a symphony of taste.

While variations of this beloved recipe abound, my approach—which I might add—encapsulates the essence of many of the best meatloaf renditions I’ve found. This version crafts an unforgettable taste experience that resonates with tradition and flavorful innovation.

Of course, the dish is gluten-free, and I think it goes above and beyond the ordinary to deliver unparalleled flavor and nostalgia in every bite.

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How to get this recipe:

You can access the Mom’s (my) Meatloaf with Attitude digital recipe card on GfreeDeliciously.com. Once there, you can easily pin, favorite, print, or save the recipe and find the equipment, ingredients, and other resources used in making it.

Keep scrolling 👇 for a quick look at my kitchen notes and everything else needed to ensure your best success! 👩‍🍳

Of course, if you’re a paid pass subscriber, you can also download the PDF-formatted, 3-ring binder-ready recipe sheet to save or print, which is ready for you at the end of this post.

Are you not sure if you'll make this because you’ll have leftovers? Before you make up your mind, check out my post on how to make the best vintage meatloaf sandwich.

The Best Meatloaf Easy Gluten-Free Sandwich Recipe

You might also want to check out Living Fully Nourished #33, where I’m rocking it out in the kitchen with meatloaf (Meat Loaf). To get prepped for this cooking adventure (Spoiler), check out my Spotify Playlist in the post. Then, get set to go above and beyond the ordinary with unparalleled flavor and nostalgia in every bite!

Sharing My New Meatloaf Recipe That's Got Attitude! - LFN#033

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Ingredients & Substitutions

Ground Beef –

Ground meats have different lean-to-fat ratios, typically indicated in fine print on the packaging. For example, if the package is labeled as 90/10 ground beef, it comprises 90 percent lean meat and 10 percent fat. The ratios vary from 70/30 (the fattiest or highest fat content) to 93/7 (the leanest or lowest fat content). However, grocery stores' most commonly available ratios fall within the 80/20 or 90/10 range. I prefer to use leaner ground beef, around 80/20 or 85/15 for meatloaf, because it provides an ideal fat level for moisture, adding just the right amount of fatty flavor to the meatloaf without overwhelming it or making it too greasy.

Tomato Paste, Ketchup, or Tomato Sauce —

This recipe uses only one 5.3- to 6-ounce can of tomato paste. If you don't have tomato paste, you could also use ketchup or tomato sauce. Alternatively, I’ve also used an equal amount of tomato paste and sauce (then froze the remainder from each can for use in another recipe). Try any of these suggestions and pick your favorite.

Vinegar —

You can interchangeably use cider or white distilled vinegar to make the tomato sauce topping. It all comes down to personal taste. Cider vinegar will add a slightly stronger/tangier vinegar taste to the sauce, while white vinegar will give it a little more ketchup taste. I’ve used both with excellent results, but I’d probably go with the cider vinegar if forced to choose.

Oats and Cornmeal –

Because this is a gluten-free recipe, you’ll want to read the product labels on the oat and cornmeal packages to ensure they are certified gluten-free. If gluten-free is not your concern, regular quick-cooking oats and cornmeal work too! Both ingredients are included as a bit of a binder to hold the meatloaf together. I’ve never been a fan of super dense and heavy meatloaf, so the amounts of oats and cornmeal I use to accomplish the binding component are minimal in this recipe. Using less binder makes the meatloaf a bit softer, but it’s still enough to make it perfectly sliceable. If you prefer a stiffer meatloaf, increase the amounts by adding a tablespoon at a time of oats or cornmeal until you achieve your perfect loaf mixture.

Are you fresh out of quick-cooking oats or cornmeal? Substitute these with