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Honey Mustard Meatloaf

A sturdy, egg-free honey mustard meatloaf with a sweet-tangy flavor that freezes beautifully and reheats clean. Honey mustard acts as the binder, so it holds together without eggs.
1 meatloaf (serves 6–8)
Prep Time:
20 minutes
Level:
Beginner

This honey mustard meatloaf is the sweet-tangy sibling to the classic BBQ version. It’s egg-free, batch-day friendly, and built to freeze without falling apart. Honey mustard does the binding work, so it slices clean, reheats well, and actually holds up for real-life dinners.

Ingredients

• 2 lb ground beef• 1 1/2 cups finely diced onion• 1/4 cup minced garlic• 1 cup honey mustard (store-bought or homemade, plus extra for topping if desired)• 2 cups breadcrumbs• 1 1/2 cups finely diced green pepper or diced green chiles

Optional flavor boosters (pick 1–3):• 1 tsp salt + 1 tsp black pepper (if honey mustard isn’t salty)• 1 tsp onion powder or garlic powder• 1–2 tsp mustard powder• 1/2 tsp smoked paprika

Instructions

  1. Preheat oven to 375°F. Line a sheet pan with parchment or foil, or lightly grease a loaf pan.

  2. In a large bowl or stand mixer on low, combine ground beef, onion, garlic, honey mustard, breadcrumbs, and green pepper or chiles.

  3. Mix just until combined — do not overwork.

  4. Shape mixture into a loaf on the pan or press into a loaf pan.

  5. Brush the top with a thin layer of honey mustard if desired.

  6. Bake 50–70 minutes, depending on thickness, until internal temperature reaches 160°F.

  7. Rest 10 minutes before slicing.

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