Tasty Meatloaf Seasoning Mix

I spent years making meatloaf that tasted just okay, mostly because I copied my mom’s basic recipe of salt, pepper, and a shake of Italian seasoning. That’s all she ever used, and I figured that’s all there was to it. Even when my husband politely ate it, I knew something was missing.

Then I discovered the magic of proper meatloaf seasoning – it’s not just about throwing in whatever herbs you have on hand. Like most good things in cooking, there’s actually a method to it, and once you know the right combination of spices, even a simple weeknight meatloaf can taste like something special.

What Kind of Paprika Should I Use?

Regular sweet paprika is your best bet for this meatloaf seasoning blend, though you’ve got some room to play around here. Hungarian sweet paprika will give you the most well-rounded, traditional flavor that works perfectly in meatloaf. If you want to add a bit of warmth to your blend, you could swap in some smoked paprika for half of the amount – just keep in mind that it’ll give your meatloaf a distinct smoky taste. Spanish paprika (pimentón) works too, but stick to the sweet or mild variety rather than the hot kind, since we want the seasoning blend to be balanced and not overwhelm the meat.

Options for Substitutions

Making this seasoning blend but missing a few ingredients? Here are some simple swaps you can try:

• Sea salt or kosher salt: Regular table salt works fine here – just reduce the amount to 1½ tablespoons since it’s more concentrated than kosher or sea salt.
• Paprika: You can use smoked paprika for a deeper flavor, or if you’re out completely, try a mix of sweet red pepper powder and a tiny pinch of cayenne.
• Dry mustard: No dry mustard? Mix 1 tablespoon prepared yellow mustard with 1 tablespoon water and reduce another liquid in your meatloaf recipe slightly.
• Celery seeds: If you don’t have celery seeds, try using dried celery flakes, or just skip them – they add nice flavor but aren’t crucial to the blend.
• Dried parsley: Fresh parsley works too – just triple the amount since dried herbs are more concentrated. You could also use dried basil or oregano instead.
• Garlic and onion powder: These can be used interchangeably with granulated versions. In a pinch, you can also use minced dried garlic or onion – just grind them up a bit first.

Watch Out for These Mistakes While Making

The biggest mistake when creating meatloaf seasoning is not measuring ingredients precisely – eyeballing the amounts can lead to an overpowering or underwhelming blend, so always use proper measuring spoons for consistent results. Another common error is using old, stale spices that have lost their punch – check the freshness of your ingredients by giving them a quick smell test, as spices typically lose their potency after 6-12 months. To keep your seasoning blend fresh and flavorful longer, store it in an airtight container away from heat and direct sunlight, and avoid storing it near your stove where steam and humidity can cause clumping. For the best flavor development, try toasting whole celery seeds in a dry pan for 30 seconds before adding them to your mix – this simple step releases their natural oils and intensifies their taste.

What to Serve With Meatloaf?

When you’ve got a perfectly seasoned meatloaf ready to go, you’ll want some classic comfort food sides to round out your meal. Creamy mashed potatoes are pretty much a must-have – they’re perfect for soaking up all those tasty meat drippings. A simple veggie side like roasted green beans, carrots, or Brussels sprouts adds nice color and balances out the richness of the meatloaf. For a complete comfort food experience, don’t forget some buttery dinner rolls or cornbread to help mop up any extra sauce from your plate.

Storage Instructions

Store: Keep your meatloaf seasoning mix in an airtight container or spice jar – a mason jar works great for this! Place it in a cool, dry spot in your pantry or spice cabinet, away from direct sunlight and heat sources.

Shelf Life: When stored properly, this seasoning blend will stay fresh and flavorful for up to 6 months. After that, it won’t go bad, but the flavors might start to fade a bit. I like to write the date on the container so I know when I made it.

Tips: To keep your seasoning mix from clumping, make sure your measuring spoons and container are completely dry before mixing. If you notice any clumping over time, give the container a good shake or stir before using. A few grains of rice in the container can help absorb extra moisture!

Preparation Time	5-10 minutes
Cooking Time	0 minutes
Total Time	5-10 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 0-10
• Protein: 0-1 g
• Fat: 0 g
• Carbohydrates: 0-2 g

Ingredients

• 1 tbsp dried parsley (for color and mild herb flavor)
• 1 tbsp garlic powder
• 1 tbsp celery seeds
• 2 tbsp coarse ground black pepper
• 2 tbsp sea salt (or use Morton kosher salt)
• 2 tbsp dry mustard
• 2 tbsp paprika
• 1 tbsp onion powder

Step 1: Combine Ingredients

Gather all of your ingredients and place them in a small bowl.

Mix them thoroughly until everything is well combined.

Ensure there are no clumps and the mixture is evenly blended.

Step 2: Store the Mixture

Once you’ve combined the ingredients, transfer the mixture into an airtight container.

Seal the container securely to ensure freshness.

Store it in your pantry, where it can be kept for up to 6 months.

This makes it easy to have your blend ready for future use whenever you need it!