Why Meatloaf Always Tastes Better At A Restaurant

Classic beef meatloaf is a soul-soothing comfort food that's become a mainstay in countless American households. A versatile dish with countless unique variations, everyone has a favorite homemade recipe — and everyone has a favorite local or chain restaurant meatloaf. But, no matter how hard you try, it can feel like meatloaf always tastes better at a restaurant. And, there are several reasons for that.

During my more than 15 years in the food industry, I have had the opportunity to craft countless pans of meatloaf for thousands of guests and made the same dish at home more times than I can count. Despite my vast experience, even my meatloaf recipe tastes better when made in a commercial kitchen. But, my homemade version is pretty close. That's because I understand the tricks and techniques utilized in professional settings to create moist, flavorful, mouthwatering meatloaf — many of which are replicable in your own kitchen (albeit not all). Today I'm sharing those professional secrets with you and, when possible, how to execute them at home. Let's get into it.

Commercial kitchens have access to higher-quality ingredients through their food supplier network which contributes to a better tasting dish. They can afford to do this because they're buying in bulk at better prices and cooking in bulk so fresh foods don't go to waste — and, generally, nothing sits in the freezer for months waiting to be used. Some eateries even receive ingredients straight from local farms for the freshest possible meat and produce, which is then included in their meatloaf recipes.

Unfortunately, this is one secret that can be hard to replicate because you don't have access to the same food distributors, but purchasing the highest quality options available can help. Farmer's markets, local produce stands, and your vegetable garden are excellent places to find the freshest produce. Your local butcher might have fresher meat of a higher quality than your local grocery store, or you may even have a nearby farm that sells whole or half beef cows.

Explore the options in your vicinity to find something that works for you. And, if you don't feel like dealing with that hassle, that's okay. Utilizing the tips and techniques here can help elevate your homemade meatloaf closer to restaurant quality.

Most home meatloaf recipes call for standard ground beef, with 80/20 or 70/30 ground chuck being the most flavorful. In case you didn't know, those numbers on ground meats represent the lean-to-fat ratio — an 80/20 ground chuck would contain 80% lean beef with a 20% fat content. With meatloaf, it's important to have an adequate amount of fat because it keeps your dish moist and flavorful, but you don't need to rely on strictly ground beef for this.

Restaurants often experiment with the types of ground meat they use because each brings a unique flavor profile and texture to meatloaf. Ground pork provides a robust savoriness with subtle sweet notes while ground veal has a mild flavor and buttery tenderness. Ground chicken has a light, neutral flavor, as does turkey — however, turkey is typically dryer than chicken. Ground venison offers a gamey, earthy taste distinct from other ground meat.

Of course, many commercial recipes use a combination of these meats. The strong umami flavor and high-fat content of 70/30 ground chuck can be mildly mellowed out with ground turkey. Or, you could level out the strong gamey taste of ground venison from your last hunting trip by combining it with equal parts ground chicken. I encourage you to experiment with the tastes and textures of various meats to find the combination you most enjoy.

Standard dried bread crumbs aren't the only starch you can use to hold your meatloaf together. While it's true that chefs often use bread crumbs, they're selective when they do. Choosing seasoned options or creating their own from scratch quickly elevates the taste of restaurant meatloaf. Plus, chefs often use one easy trick you can replicate at home to create a moister, more flavorful dish — they soak the bread crumbs first. You can soak the bread crumbs in water or butter, but using broth is my personal favorite.

There are alternatives to bread crumbs, too. For example, cornstarch is a neutrally flavored binder that allows the profiles of other ingredients to shine. Rice is an excellent gluten-free option that can be ground down into a fine powder or used as-is. Seasoning the rice ahead of time can help create a more layered flavor. Every chef has their own personal starch preference, but it's safe to say that few prefer plain, unseasoned bread crumbs for their meatloaf recipes.

The oven you have at home is called "conventional," but those most often used in restaurants are called "convectional." And, if you didn't know there were different types of ovens (or that one is often better than the other), you're not alone — but chefs intimately understand the differences, benefits, and downsides of each.

The conventional oven in your kitchen now features two heating elements, with the bottom one doing most of the heating. If you've used the broil function, you know the top heating element is great for quickly browning the top of dishes or melting cheese. But, in addition to the standard heating elements, a convection oven has a fan that (in my experience) is usually located at the very back. This fan pushes the heat from the elements around the oven, which ensures an even temperature throughout rather than having heat focused on the very top or bottom.

The primary benefits are even cooking dishes on different racks and thorough cooking on specific dishes. For example, a convectional oven generally won't cook the outside or bottom of your meatloaf while leaving the inside raw as conventional ovens might. Foods usually cook faster, too, without sacrificing moisture.

At home, you may go light on your seasonings because you don't want the meatloaf to become too salty or overpowering. But, chances are you could be a little heavier-handed with your spices and likely include more. Chefs rely on ample seasonings to create their dishes and have intimate knowledge of how each one works to enhance a recipe's flavor. While you may not have this extensive expertise, you can still easily replicate this at home with experimentation.

When making meatloaf at home, I begin with your standard salt, pepper, garlic powder, and onion powder. Sometimes, I'll substitute fresh minced garlic, which provides a stronger tangy profile. Then, I add a few generous shakes of oregano. This earthy herb is featured heavily in many homemade Italian recipes, and I highly recommend incorporating it into more of your dishes. I also recommend experimenting with smoked paprika, cumin, and red pepper flakes and ground cayenne if you like spicy foods.

If your spice cabinet isn't already well-stocked, several excellent sets are available on Amazon. I personally like this Simply Organic Spice Set because it features twelve different herbs and spices so you can experiment to see which will become mainstays in your home. However, this Badia Kitchen Starter 10-Piece Gift Set is also an excellent choice featuring all the basics besides salt and pepper.

Restaurant meatloaf is always served with sides that are carefully selected to balance, contrast, or enhance the flavor of the starring dish. This meticulous selection can lend itself to an overall better experience, making the meatloaf appear to taste better alone. Of course, that's not to say the meatloaf isn't better, but the accompaniments further elevate that professional taste. Thankfully, this is a technique that's easily replicable at home.

When choosing side dishes for your meatloaf, look for classic comfort foods or dishes filled with fresh, earthy flavors. I highly recommend creamy mashed potatoes with vegan brown gravy for your starch, but a well-seasoned rice pilaf is also an excellent choice. For your vegetable, consider a fall-inspired green bean dish with toppings or rich, creamed corn. I also like to add fresh sliced tomatoes for a nice cold option to contrast all the warmth of the other dishes. Other great side choices include baked beans, macaroni and cheese, brown sugar-glazed carrots, or a simple side salad.

Many people eat with their eyes before they ever take a bite. This includes myself, who values smell and visual aesthetics when deciding what to eat. Since restaurant meatloaf is professionally presented in a way specifically meant to make it look the most appetizing, you may be more likely to subconsciously think it's better, too. This is another technique you can easily use at home with a little experimentation and time.

The most common presentation mistake is to throw your dishes onto the plate without consideration — which is totally fine at home if you're in a rush or aren't worried about how the food looks. But, if you want your food to look more professional, start with purposeful plating. One idea is to carefully lean your meatloaf atop the mashed potatoes and top both with the gravy. Another option is to use your vegetable to create a small semi-circle on one side of the plate.

Garnishes are your best friend in food presentation. This can be as simple as using a little fresh parsley to top your meatloaf or as complex as carving cucumber into small roses to top your fresh tomatoes. Don't be afraid to experiment here — remember that more complex garnishments require a lot of patience and practice.

Having the right tools on hand can make things go smoother and offer various techniques you may not be able to use at home. This is exactly the setup chefs are working with, and it allows them to create the better-tasting and better-looking meatloaf you crave. While it may not be practical for you to purchase all of the tools professionals use, there are a few you may want to invest in.

For starters, a meatloaf pan is a versatile tool that can be utilized for making breads and pastries, too — and it's quite affordable. I like this meatloaf pan with a drain tray because it helps reduce greasiness and prevents the bottom from burning. A stand mixer requires a larger investment but has so many uses outside of creating a meatloaf mix — you can also use it to make bread, mix mashed potatoes, and whip frosting, among other things. I'm a huge fan of the KitchenAid Classic Series because they're durable, strong, and simple to use. You may also want to consider a wire slicer for cleaner cuts.

There's nothing worse than a dry meatloaf. It gets crumbly and falls apart before you can get it on your fork, offering a grainy mouthfeel once it finally reaches you. Thankfully, restaurant chefs know multiple techniques to prevent this from happening so you're always served a moist, juicy dish.

An easy way to prevent dryness is by soaking the breadcrumbs in water or broth before adding them to the other ingredients. However, this is far from the only method you could use. Including vegetables with high levels of water in them (like carrots, celery, and onions) can improve moisture retention and create a more complex taste profile.

Slow cooking your meatloaf requires extra time but allows more natural juices to remain in your loaf. Basting and gravy injection are excellent methods that return lost moisture to the dish throughout cooking while glazing your meatloaf could help lock in juices. Using a combination of these techniques will provide the best results.

Many chefs have been making meatloaf multiple times a day, five days a week, for years or even decades. This lends an amount of experience the home chef can't reasonably replicate. As cliche as it sounds, practice does make perfect. Plus, all this experience allows chefs to make adjustments on the fly as necessary, so even if there is an issue during the process, the final product is always perfect.

The recipe is just as refined as the chef's skill,  which makes a big difference in the final product. Restaurant meatloaf recipes have been tried, tested, refined, and tested again until they're absolutely perfect — a delicate process that can take years. If you want to elevate your own meatloaf recipe, this is a process you could begin to replicate. 

Consider something you don't like about your current meatloaf recipe and research the solution. For example, if your meatloaf tastes a little bland, experiment with the seasonings until you get it just right. Or, try adding boxed stuffing to your meatloaf for more flavor and better moisture retention. Take notes and adjust your recipe as you perform these micro adjustments until you have the perfect meatloaf.