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23 simple meatloaf recipes

Sometimes nothing else will do.
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meatloaf

Meatloaf is a classic family dinner that’s always tasty. There are also plenty of ways to add variety to your meatloaf with different meats, seasonings and styles. So, if you’re looking for inspiration, here are some of our top meatloaf recipes with beef, pork, chicken and turkey, as well as Mexican and Middle Eastern inspired options. And of course, a classic meatloaf recipe for when you want to keep it simple.

MEATLOAF SANDWICHES WITH ROCKET
Quick & Easy
November 30, 1975

Meatloaf sandwiches with rocket

Feed lots of hungry mouths with these tasty sandwiches. You can use any bread you like such as fresh sourdough, sliced ciabatta or crusty white rolls, as we have here. Note
By Women's Weekly Food
Barbecue-glazed meatloaf
Baking
May 31, 2011

Barbecue-glazed meatloaf

Cold meatloaf makes a delicious sandwich filling on sourdough bread. Serve with melted cheese, mixed salad leaves and a chunky beetroot relish. This barbecue-glazed meatloaf also makes a good lunchbox addition just sliced cold and wrapped.
By Women's Weekly Food

What ingredients keep meatloaf from falling apart?

Egg and breadcrumbs or bread are common ingredients that help bind a meatloaf together so it won’t fall apart. Some recipes may also include ingredients like cheese that help hold the meatloaf together.

The temperature you cook it at also has an impact – if it’s cooked quickly at a high heat there may be a risk that your meatloaf will dry out and become crumbly. So following the ingredients list and steps for whatever meatloaf recipe you choose will make it easier to cook a meatloaf that holds its form when you serve it.

What to do with leftover meatloaf

If you’ve got leftovers, you can store meatloaf in the fridge for 2-4 days according to food safety details on Healthdirect.gov.au. You could also freeze it for several months, or use it in our meatloaf sandwiches with rocket recipe.

More classic dinner recipes

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Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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