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The Best-Ever Meatloaf Recipe to Make Ahead and Freeze

Updated on July 1, 2017

Best Ever Meatloaf Recipe

Cheesy with sundried tomatoes, fresh basil and topped with a ketchup glaze!
Cheesy with sundried tomatoes, fresh basil and topped with a ketchup glaze!

After tasting the best-ever meatloaf recipe, you'll join the ranks of thousands of our meal assembly kitchen customers that raved about this entrée every month. Two types of cheeses and the surprise of sun-dried tomatoes and fresh basil update this classic comfort food.

So, why make just one meatloaf? The recipe below allows you to make a meatloaf to have tonight and another to freeze. And don't pass this recipe by because you are single or have a small family and "don't want to have leftover meatloaf all week." Review the tips to make ahead and freeze small portions or use the leftovers in more tasty entrees!

I once had a customer relay the friendly spat that she and her husband had over the last piece - it's that good!


These are the ingredients for this recipe. We suggest doing any preparation (i.e., dicing the onion, shredding the cheese, etc.) first, and then proceeding with the assembly instructions.

  • 1 Egg (lightly beaten)
  • 1 cup onion, diced (about 1 medium sized onion)
  • 2 cups mozzarella cheese, shredded
  • 1 cup Parmesan cheese, grated
  • 2 Tablespoons basil leaves (10 -12 leaves) snipped or 2 teaspoons dried basil
  • 1/2 cup sundried tomatoes, sliced
  • 1 cup ketchup plus extra for top
  • 1 cup seasoned breadcrumbs or oatmeal
  • 2 pounds ground beef

Assembly Instructions

The instructions assume that you will be assembling two meatloaf tins. But you will follow the same instructions if you are going to make smaller portions or meatballs and package differently in step 3.

Yield: Two meatloaf tins. Each meatloaf tin serves 6.

  1. Add all of the ingredients except the meat to a large bowl and thoroughly combine with a spoon. (Note: by combining everything except the meat first, the ingredients will be more uniformly distributed throughout the meatloaf.)
  2. Combine ground beef with the mixture. (Tip: use a pair of plastic gloves during this step.)
  3. Divide the mixture between two loaf pans lightly sprayed with cooking spray. You can also press the mixture into large cupcake tins, smaller loaf pans or make some of the mixture into meatballs.
  4. Press mixture into pans and smooth top.
  5. Spread additional ketchup on top, if desired.
  6. See cooking directions below to enjoy this recipe now.
  7. Wrap any portions you are going to freeze. Place lids on pans or encase with aluminum foil and then fully encase the covered pans in plastic wrap.
  8. Label with cooking directions.

Print and Cut Cooking Directions

Best Ever Meatloaf Recipe with Sundried Tomatoes

Instructions: Thaw in refrigerator for approx. 24-36 hours. Preheat oven to 350 degrees. Bake uncovered for approx. 1 hour or until meat thermometer registers 160F.

Serving Suggestions: Creamy mashed potatoes or Mock “cauliflower” potatoes and fresh green beans.


Preparation Date:________________

Single Serve Best Ever Meatloaf Cups

Enjoy Best Ever Meatloaf Recipe with Creamy Mashed Potatoes

Tips and Suggestions for Best-Ever Meatloaf Recipe

Here are some tips and suggestions that we provided to our customers over the years:

  • Make single serve portions in small aluminum containers or large cupcake tins. These will cook a little faster - allow about 30-40 minutes. See picture insert.
  • Of course you can leave out the sundried tomatoes!
  • Add flax seed, pureed carrots or other ingredients to boost the nutritional value.
  • Try adding up to 1/2 cup of pureed carrots to boost the nutritional value--no one will ever know.
  • Yes, these make great meatballs. Roll mixture into balls and freeze in a single layer. Once, they are frozen you can move to ziplock bag.
  • We use 90/10 ground beef. And, we have used turkey. Pick the ground meat that works best for your family.
  • If you use oatmeal, low-fat cheeses and low-sugar ketchup, this should meet the requirements of South Beach Phase 2.
  • Uncooked meatloaf freezes really well. Cook and eat the meatloaf in 3-4 months for best results. However, longer storage does not affect food safety, just the quality.
  • Cooked meatloaf slices can also be frozen for quick microwave meals.
  • Crumble cooked meatloaf in any dish that requires ground beef. Try as a filling for an empanada.


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    • Reijea profile image

      Reijea 2 years ago

      Wow, I never thought to add cheese to a meatloaf. Now that you've mentioned it, though, it does make sense. I'll have to to try it next time. Thanks for such a good recipe!

    • profile image

      Mary Holm 6 years ago

      Ted's been dying for meat loaf. I am sure it will be

      tasty as all the stuff I got from your store was for "My Delicious Dinners."

    • carrie450 profile image

      carrie450 6 years ago from Winnipeg, Canada

      I will certainly try out this meatloaf, it sounds very tasty.

    • carrie450 profile image

      carrie450 6 years ago from Winnipeg, Canada

      This meatlof sounds delicious. I will definitely try it out as I like preparing meals ahead of time, thanks

    • C_Pinto profile image

      C_Pinto 7 years ago from USA

      It sounds like heaven, I will give a try this weekend! Thanks :)

    • Singular Investor profile image

      Singular Investor 7 years ago from Oxford

      Sounds great - just have to see if I can get someone to make one for me !

    • profile image

      Maggie 7 years ago

      OMG-this is the best meatloaf ever. A great way to get some veggies in your children as well. We make extra and freeze and it is always agreat relief to find out that we have one in the freezer and can enjoy later.

    • profile image

      G pa 7 years ago

      Sounds like a good idea to have one and another frozen and ready when you want it.

    • profile image

      G Mom 7 years ago

      Best Ever Meatloaf Recipe to make ahead and freeze sounds delicious. Will try it soon.