Meatloaf Seasoning: A Dry Blend Plus One Liquid

Good meatloaf seasoning has two parts: a dry blend and a liquid.

The dry blend is the onion, garlic, paprika, and herbs you'd expect. The liquid is where most of the flavor comes from. That's why so many scratch meatloaf recipes add Worcestershire on top of the spices, often in both the loaf and the glaze.

I use Stu's Classic as the liquid. It starts with Worcestershire, then adds pickle brine, celery salt, and a balanced spice blend. It doesn't replace your seasoning. It makes the seasoning you already use taste like more.

Why Meatloaf Needs a Liquid Seasoning

Dry spices season the meat, but they can only do so much on their own. A liquid does two jobs a dry blend can't:

• It spreads through the whole loaf. Stirred into the eggs and milk, it seasons every bite instead of clumping in spots.
• It brings flavors that don't come in powder form. Worcestershire gives a meatloaf its savory depth. Pickle brine adds tang, so the loaf doesn't taste heavy.

Think of the dry blend as the base and the liquid as the multiplier.

Homemade Meatloaf Seasoning Blend

This seasons a 2-pound meatloaf.

• 2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried thyme or Italian seasoning
• 1/2 tsp black pepper
• 1/2 tsp kosher salt

The salt is lower than most homemade blends call for, because Stu's brings its own. If you're making the blend to use without Stu's, go up to 1 1/2 teaspoons of salt.

Meatloaf Recipe

Makes one loaf, about 6 servings. 15 minutes of prep and about an hour in the oven.

Ingredients

For the meatloaf

• 2 lb ground beef (85/15)
• 1 small yellow onion, finely diced
• 1 cup plain breadcrumbs
• 1/2 cup milk
• 2 large eggs, lightly beaten
• 1 batch meatloaf seasoning blend (above)
• 3 tbsp Stu's Classic

For the glaze

• 1/2 cup ketchup
• 2 tbsp brown sugar
• 1 tbsp Stu's Classic

Instructions

1. Heat the oven to 350°F. Line a baking sheet with foil or grease a 9x13 dish.
2. In a large bowl, stir the breadcrumbs and milk together and let them sit 5 minutes to soften.
3. Add the onion, eggs, seasoning blend, and Stu's. Stir until smooth.
4. Add the beef and mix with your hands just until everything is combined. Overmixing makes a dense, tough loaf.
5. Shape into a loaf about 9 by 4 inches. A free-form loaf browns better than one packed into a loaf pan.
6. Bake 45 minutes.
7. Whisk the ketchup, brown sugar, and Stu's for the glaze. Spread it over the top and sides.
8. Turn the oven up to 400°F and bake 10 to 15 minutes more, until the glaze is sticky and the center reads 160°F on a thermometer.
9. Rest 10 minutes before slicing.

How Much Stu's Per Pound

Use about 1 1/2 tablespoons of Stu's per pound of meat, plus a tablespoon in the glaze. That's a little more than most recipes use of Worcestershire, since Stu's is bringing the pickle brine and spices along with it.

Already have a family meatloaf recipe? Keep everything the same. Swap the Worcestershire for Stu's, add a little extra, and cut the salt back a bit.

Using a store-bought meatloaf packet? That works too. Add the Stu's to the packet and skip any extra salt, since the packet already has plenty.

Dry Seasoning Alone vs. Dry Seasoning Plus Stu's

	Dry Seasoning Only	Dry Seasoning Plus Stu's
Savory depth	Onion and garlic	Onion, garlic, and Worcestershire
Tang	None	Pickle brine
How it seasons	Can clump if not mixed well	Spreads evenly through the loaf
Extra steps	None	Pour three tablespoons

Try It with the Other Flavors

Smoked Jalapeño. Built on a custom chipotle hot sauce, with a little smoke in the background. Use the same amount. For a barbecue-style glaze, swap the ketchup for Bloody Mary BBQ sauce.

Jamaican Jerk. Warm jerk spice and habanero heat with a little sweetness underneath. Cut the brown sugar in the glaze to 1 tablespoon.

Meatloaf Tips

• Use 85/15 beef. Leaner beef dries out. If you mix in pork or turkey, keep at least half of it 85/15 beef.
• Don't skip the soak. Breadcrumbs soaked in milk keep the loaf tender.
• Mix the liquids first. Stirring the Stu's into the eggs and milk before the meat goes in spreads it evenly with less mixing.
• Use a thermometer. Ground beef is done at 160°F. Loaves vary in thickness, so the bake time is only a guide.

Make Ahead, Leftovers, and Freezing

You can shape the loaf up to a day ahead, cover it, and refrigerate it. Add about 10 minutes to the first bake.

Cooked meatloaf keeps 3 to 4 days in the fridge. For a next-day sandwich, slice it thick, warm it in a skillet, and put it on toasted bread with a little Bloody Mary ketchup.

To freeze, wrap cooled slices individually and keep them in a freezer bag for up to 3 months. Thaw overnight in the fridge.

More Ways to Cook with Stu's

Try it in burgers, sloppy joes, spicy meatballs, or Bloody Mary chili. The full list is in our guide to cooking with Bloody Mary mix.

Meatloaf Seasoning FAQ

What seasoning goes in meatloaf?

Most meatloaf uses onion, garlic, paprika or herbs, salt, and pepper, plus Worcestershire. The blend in this post covers the dry side. Stu's Classic covers the Worcestershire, with pickle brine and celery salt added.

How much meatloaf seasoning per pound?

The blend above seasons 2 pounds, so use half a batch per pound. Add about 1 1/2 tablespoons of Stu's per pound, plus a tablespoon in the glaze.

Can I use Stu's with a meatloaf seasoning packet?

Yes. Add the Stu's along with the packet and skip any extra salt.

Can I use Stu's instead of Worcestershire in meatloaf?

Yes. Use it in place of the Worcestershire, add a little extra, and cut the salt back a bit.

What temperature should meatloaf be cooked to?

160°F in the center, measured with a thermometer. Let it rest 10 minutes before slicing.

Does Stu's contain any allergens?

Yes. Stu's contains fish (anchovy) and mustard.