20 Delicious Golden Corral Meatloaf Recipes Perfect for Family Dinners

Everyone loves that classic Golden Corral meatloaf comfort, right? Well, we’ve gathered 20 delicious recipes that bring that cozy, family-friendly flavor straight to your dinner table. From quick weeknight versions to savory twists, there’s a perfect meatloaf here for every occasion. Ready to find your new go-to? Let’s dig in!

Classic Golden Corral Meatloaf with Ketchup Glaze

Unquestionably, meatloaf holds a special place in American comfort food, and this Classic Golden Corral version with its signature ketchup glaze delivers that nostalgic, homestyle flavor we all crave. Using my methodical approach, even beginners can achieve that perfect, moist texture and caramelized topping that makes this dish a family favorite. Let’s walk through each step together to recreate this beloved recipe in your own kitchen.

Ingredients

• 1 ½ pounds ground beef (80/20 blend works best for juiciness)
• 1 cup breadcrumbs (I prefer panko for a lighter texture)
• 1 large onion, finely diced (yellow onions add sweet depth)
• 2 large eggs, at room temperature for better binding
• ¾ cup milk (whole milk creates a tender loaf)
• ¼ cup ketchup, plus ½ cup for the glaze (Heinz is my go-to for balanced sweetness)
• 1 tablespoon Worcestershire sauce (Lea & Perrins adds savory complexity)
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper, freshly ground

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the ground beef, breadcrumbs, diced onion, eggs, milk, ¼ cup ketchup, Worcestershire sauce, garlic powder, salt, and black pepper.
3. Using your hands, gently mix the ingredients until just combined—overmixing can make the meatloaf tough.
4. Transfer the mixture to the prepared loaf pan and press it evenly into the corners.
5. Bake the meatloaf in the preheated oven for 45 minutes.
6. Remove the meatloaf from the oven and carefully spoon the remaining ½ cup ketchup over the top, spreading it into an even layer.
7. Return the meatloaf to the oven and bake for another 25-30 minutes, until the internal temperature reaches 160°F on an instant-read thermometer.
8. Let the meatloaf rest in the pan for 10 minutes before slicing—this allows the juices to redistribute.

From the caramelized ketchup glaze to the tender, well-seasoned interior, this meatloaf delivers comfort in every bite. For a creative twist, serve thick slices alongside creamy mashed potatoes and buttery green beans, or use leftovers for next-day meatloaf sandwiches that are just as satisfying.

Golden Corral BBQ Meatloaf with Brown Sugar Topping

After countless attempts to recreate that beloved buffet classic at home, I finally perfected this comforting meatloaf recipe that delivers all the sweet, smoky flavors you remember. This methodical approach will guide you through creating that signature brown sugar crust and tender interior that makes Golden Corral’s version so memorable.

Ingredients

• 2 pounds ground beef (80/20 blend works best for moisture)
• 1 cup breadcrumbs (I prefer panko for lighter texture)
• 2 large eggs, at room temperature for better binding
• 1/2 cup whole milk (the fat content makes a difference)
• 1/2 cup finely chopped yellow onion
• 1/2 cup BBQ sauce, divided (use your favorite brand – I love the smoky ones)
• 1/4 cup brown sugar, packed (dark brown adds deeper flavor)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine ground beef, breadcrumbs, eggs, milk, onion, 1/4 cup BBQ sauce, Worcestershire sauce, garlic powder, salt, and pepper.
3. Mix gently with your hands just until combined – overmixing makes tough meatloaf.
4. Transfer the mixture to your prepared loaf pan and press evenly without compacting too tightly.
5. Bake uncovered at 350°F for 45 minutes – the internal temperature should reach 160°F.
6. Remove from oven and carefully drain any accumulated fat using a baster or tilting the pan.
7. Combine remaining 1/4 cup BBQ sauce with brown sugar in a small bowl until smooth.
8. Spread the brown sugar mixture evenly over the top of the meatloaf, creating a complete coating.
9. Return to oven and bake for another 15-20 minutes until the topping is bubbly and caramelized.
10. Let rest for 10 minutes before slicing – this allows juices to redistribute throughout.

My family loves how the sweet, sticky crust contrasts with the savory, tender interior that slices beautifully without crumbling. This meatloaf makes fantastic next-day sandwiches when served cold with a dollop of extra BBQ sauce, or try crumbling it over mashed potatoes for a comforting bowl meal that feels like Friday night at the buffet.

Golden Corral Cheesy Meatloaf with Mozzarella Filling

Baking a truly memorable meatloaf requires attention to detail and a few special touches. This Golden Corral-inspired version with its gooey mozzarella center transforms the humble classic into a showstopping main course that will have everyone asking for seconds. Let’s walk through each step together to create this comforting masterpiece.

Ingredients

– 1 ½ pounds ground beef (80/20 blend gives the best flavor and moisture)
– 1 cup breadcrumbs (I prefer panko for that lighter texture)
– 1 large egg, at room temperature for better binding
– ½ cup whole milk (the fat content makes a difference here)
– ¼ cup ketchup, plus ¼ cup more for glazing
– 1 small yellow onion, finely diced (about ½ cup)
– 2 cloves garlic, minced
– 1 teaspoon Worcestershire sauce
– 1 teaspoon dried Italian seasoning
– 1 ½ teaspoons salt
– ½ teaspoon black pepper
– 8 ounces mozzarella cheese, cut into ½-inch cubes
– Cooking spray for the loaf pan

Instructions

1. Preheat your oven to 350°F and lightly spray a 9×5-inch loaf pan with cooking spray.
2. In a large mixing bowl, combine the ground beef, breadcrumbs, egg, milk, ¼ cup ketchup, diced onion, minced garlic, Worcestershire sauce, Italian seasoning, salt, and black pepper.
3. Use your hands to mix everything together until just combined—overmixing can make the meatloaf tough.
4. Take half of the meat mixture and press it evenly into the bottom of the prepared loaf pan, creating a slight indentation down the center.
5. Arrange the mozzarella cubes in a single layer down the center of the meat mixture, leaving about 1 inch of space around the edges.
6. Carefully spread the remaining meat mixture over the cheese layer, sealing the edges completely to prevent cheese leakage.
7. Smooth the top surface with your hands or a spatula, then spread the remaining ¼ cup ketchup evenly over the top.
8. Place the loaf pan in the preheated oven and bake for 60-70 minutes, until the internal temperature reaches 160°F on an instant-read thermometer.
9. Remove the meatloaf from the oven and let it rest in the pan for exactly 10 minutes—this allows the juices to redistribute and makes slicing cleaner.
10. Carefully run a knife around the edges of the pan before inverting the meatloaf onto a serving platter.

Golden, cheesy perfection awaits when you slice into this beauty. The tender beef crumbles around that molten mozzarella core, creating pockets of stretchy cheese in every bite. Serve thick slices alongside garlic mashed potatoes and roasted green beans for a complete comfort meal that tastes straight from the buffet line.

Golden Corral Bacon-Wrapped Meatloaf

There’s something wonderfully comforting about recreating restaurant favorites at home, especially when it involves bacon-wrapped goodness. Today we’re tackling Golden Corral’s famous meatloaf, wrapping it in crispy bacon for that signature flavor you love.

Ingredients

• 2 lbs ground beef (80/20 blend gives the perfect fat content)
• 1 cup breadcrumbs (I prefer panko for extra crispiness)
• 2 large eggs at room temperature (they bind better when not cold)
• 1/2 cup whole milk (the richness makes a difference)
• 1/4 cup ketchup (my secret weapon for moisture)
• 1 tbsp Worcestershire sauce (that umami kick is essential)
• 1 tsp garlic powder (fresh garlic can burn, so powder works better here)
• 1 tsp onion powder (consistent flavor throughout)
• 1 tsp salt (don’t skimp – meat needs seasoning)
• 1/2 tsp black pepper (freshly ground if you have it)
• 8 slices thick-cut bacon (the star of the show!)
• 1/4 cup brown sugar (for that sweet glaze finish)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, combine ground beef, breadcrumbs, eggs, milk, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper.
3. Mix everything together using your hands until just combined – overmixing makes tough meatloaf.
4. Shape the mixture into a loaf approximately 9 inches long and 5 inches wide on the prepared baking sheet.
5. Arrange bacon slices diagonally across the top and sides of the meatloaf, slightly overlapping each piece.
6. Sprinkle brown sugar evenly over the bacon – this creates that beautiful caramelized crust.
7. Bake for 60-75 minutes until the internal temperature reaches 160°F on an instant-read thermometer.
8. Let the meatloaf rest for 10 minutes before slicing – this allows juices to redistribute throughout.

Look for that perfect contrast between the sweet, crispy bacon exterior and the tender, savory interior. The brown sugar glaze caramelizes into a sticky-sweet coating that pairs wonderfully with the smoky bacon. Serve thick slices alongside creamy mashed potatoes or slice it thin for incredible next-day sandwiches.

Golden Corral Mushroom and Onion Meatloaf

Haven’t we all craved that comforting, savory meatloaf from Golden Corral? Today, I’ll walk you through recreating their beloved Mushroom and Onion Meatloaf at home, perfect for a cozy family dinner. Let’s start by gathering our ingredients and preheating the oven—this methodical approach ensures every bite is as tender and flavorful as the original.

Ingredients

• 1 ½ pounds ground beef (I prefer 80/20 for juiciness)
• 1 cup finely chopped yellow onion (sautéing these first deepens the flavor)
• 1 cup sliced cremini mushrooms (their earthy taste is key here)
• ¾ cup breadcrumbs (I use panko for a lighter texture)
• ½ cup whole milk (room temp helps it blend smoothly)
• 1 large egg (lightly beaten to bind everything)
• 2 tbsp ketchup (plus extra for glazing)
• 1 tbsp Worcestershire sauce (my secret umami booster)
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil (for sautéing—extra virgin is my go-to)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×5-inch loaf pan.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat until it shimmers.
3. Add 1 cup of chopped onion and sauté for 4–5 minutes, until translucent and fragrant.
4. Stir in 1 cup of sliced mushrooms and cook for another 5 minutes, until they release their moisture and turn golden brown.
5. Transfer the onion-mushroom mixture to a large bowl and let it cool for 5 minutes to avoid cooking the egg prematurely.
6. Add 1 ½ pounds of ground beef, ¾ cup breadcrumbs, ½ cup milk, 1 beaten egg, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon black pepper to the bowl.
7. Gently mix with your hands until just combined—overmixing can make the meatloaf dense.
8. Press the mixture evenly into the prepared loaf pan, smoothing the top with a spatula.
9. Spread an additional 2 tablespoons of ketchup over the top for a glossy glaze.
10. Bake at 375°F for 50–60 minutes, or until the internal temperature reaches 160°F on an instant-read thermometer.
11. Let the meatloaf rest in the pan for 10 minutes before slicing—this allows the juices to redistribute.

You’ll love the tender, moist texture and the rich umami from the caramelized mushrooms and onions. For a creative twist, serve slices over creamy mashed potatoes or crumble leftovers into a hearty sandwich the next day.

Golden Corral Spicy Jalapeño Meatloaf

Many home cooks shy away from meatloaf, thinking it’s bland or complicated, but this Golden Corral-inspired spicy jalapeño version will change your mind completely. Making this dish is surprisingly straightforward, and I’ll walk you through each simple step to ensure you get that perfect, moist texture with just the right kick of heat every single time.

Ingredients

– 2 pounds ground beef (80/20 blend works best for moisture)
– 1 cup breadcrumbs (I prefer panko for lighter texture)
– 2 large eggs, room temperature (they incorporate more evenly)
– 1/2 cup whole milk (the fat content helps keep things tender)
– 1/4 cup ketchup (my secret: use the sweetened kind for balance)
– 2 fresh jalapeños, finely diced (remove seeds if you’re heat-sensitive)
– 1 small yellow onion, finely chopped (sweet varieties work beautifully here)
– 2 cloves garlic, minced (fresh is always better than jarred)
– 1 tablespoon Worcestershire sauce (this adds that umami depth)
– 1 teaspoon salt (I use kosher for more even distribution)
– 1/2 teaspoon black pepper, freshly ground
– 1/4 cup brown sugar (for the sweet-spicy glaze)
– 2 tablespoons apple cider vinegar (cuts through the richness)

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×5-inch loaf pan with cooking spray.
2. In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, milk, ketchup, diced jalapeños, chopped onion, minced garlic, Worcestershire sauce, salt, and black pepper.
3. Use your hands to gently mix everything together until just combined—overmixing can make the meatloaf tough.
4. Transfer the mixture to your prepared loaf pan and press it down evenly, creating a slight dome in the center for even cooking.
5. Bake at 350°F for 45 minutes—the internal temperature should reach 155°F when checked with an instant-read thermometer.
6. While the meatloaf bakes, whisk together the brown sugar and apple cider vinegar in a small bowl to create your glaze.
7. After 45 minutes, remove the meatloaf from the oven and carefully pour off any accumulated fat from the pan.
8. Spread the brown sugar glaze evenly over the top of the meatloaf using a pastry brush or spoon.
9. Return the meatloaf to the oven and continue baking for another 15-20 minutes, until the internal temperature reaches 160°F and the glaze is bubbly and caramelized.
10. Remove from oven and let rest for 10 minutes before slicing—this allows the juices to redistribute throughout the meatloaf.
11. Use a sharp knife to slice the meatloaf into 1-inch thick portions and serve immediately. Expect a wonderfully moist texture with pockets of spicy jalapeño throughout each slice. The sweet-spicy glaze creates a beautiful caramelized crust that contrasts perfectly with the savory interior—try serving it alongside creamy mashed potatoes or using leftovers for incredible meatloaf sandwiches the next day.

Golden Corral Turkey Meatloaf with Herbs

Even the most novice home cooks can master this comforting classic with my carefully tested method. Golden Corral’s turkey meatloaf gets its signature flavor from a thoughtful blend of herbs and a perfectly balanced glaze that caramelizes beautifully in the oven. Follow these steps precisely, and you’ll achieve a moist, flavorful result that rivals the restaurant version.

Ingredients

• 1 ½ pounds ground turkey (I prefer 93% lean for optimal moisture)
• 1 cup plain breadcrumbs (panko works wonderfully for a lighter texture)
• ¾ cup whole milk (room temperature helps it absorb better)
• 1 large egg, lightly beaten (I always use room temp eggs for even mixing)
• ½ cup finely chopped yellow onion (sautéing first eliminates raw bite)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tbsp Worcestershire sauce (adds deep umami notes)
• 1 tsp dried thyme (rubbed between fingers to release oils)
• 1 tsp dried parsley
• ½ tsp smoked paprika
• ½ cup ketchup (the classic glaze base)
• 2 tbsp brown sugar (creates that sticky-sweet crust)
• 1 tbsp apple cider vinegar (balances the sweetness perfectly)

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×5-inch loaf pan.
2. Heat 2 tablespoons olive oil in a skillet over medium heat until shimmering.
3. Add ½ cup chopped onion and cook for 4-5 minutes until translucent.
4. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
5. Transfer the onion-garlic mixture to a large bowl and let cool for 5 minutes.
6. Add 1 ½ pounds ground turkey, 1 cup breadcrumbs, ¾ cup milk, 1 egg, 1 tbsp Worcestershire sauce, 1 tsp thyme, 1 tsp parsley, and ½ tsp smoked paprika to the bowl.
7. Mix gently with your hands just until combined—overmixing makes tough meatloaf.
8. Press the mixture firmly into the prepared loaf pan, smoothing the top.
9. Bake uncovered at 350°F for 40 minutes—the internal temperature should reach 155°F.
10. Whisk together ½ cup ketchup, 2 tbsp brown sugar, and 1 tbsp apple cider vinegar in a small bowl.
11. Brush the glaze evenly over the partially cooked meatloaf.
12. Return to oven and bake for 20-25 minutes until internal temperature reaches 165°F.
13. Let rest in the pan for 10 minutes before slicing—this keeps juices intact.

Key to this meatloaf’s appeal is its tender, moist crumb and the sweet-savory glaze that forms a sticky crust. The herb blend creates aromatic depth without overpowering the turkey’s mild flavor. Consider serving thick slices over creamy mashed potatoes or crumbling leftovers into tomorrow’s breakfast hash for a delicious second act.

Golden Corral Meatloaf Muffins with Mashed Potato Frosting

Unbelievably fun and perfect for portion control, these meatloaf muffins topped with creamy mashed potatoes bring the comfort of Golden Corral right to your kitchen. Using simple ingredients and straightforward techniques, this recipe transforms classic meatloaf into individual servings that bake faster and offer that delightful potato “frosting” everyone loves. You’ll find the methodical approach makes this accessible even for beginner cooks.

Ingredients

– 1 lb ground beef (I prefer 85/15 for optimal moisture)
– 1 cup breadcrumbs (panko gives the best texture)
– 1 large egg, room temperature for better binding
– 1/2 cup ketchup plus 2 tbsp for topping
– 1/4 cup finely chopped yellow onion
– 2 tbsp Worcestershire sauce
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/2 tsp salt
– 2 cups prepared mashed potatoes (I always make mine extra creamy with butter)
– 1/4 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F and grease a 12-cup muffin tin thoroughly with cooking spray.
2. In a large mixing bowl, combine 1 lb ground beef, 1 cup breadcrumbs, 1 large egg, 1/2 cup ketchup, 1/4 cup chopped onion, 2 tbsp Worcestershire sauce, 1 tsp garlic powder, 1/2 tsp black pepper, and 1/2 tsp salt.
3. Mix the ingredients with your hands until just combined, being careful not to overwork the meat.
4. Divide the meat mixture evenly among the 12 muffin cups, pressing gently to fill each cup about 3/4 full.
5. Bake at 375°F for 20 minutes until the internal temperature reaches 160°F.
6. Remove the muffin tin from the oven and carefully drain any excess grease from the cups.
7. Spread 2 tbsp ketchup evenly over the top of each meatloaf muffin.
8. Spoon approximately 2 tbsp of prepared mashed potatoes onto each meatloaf muffin, creating a smooth frosting-like layer.
9. Sprinkle 1/4 cup shredded cheddar cheese evenly over all the potato-topped muffins.
10. Return the muffin tin to the oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly.
11. Let the meatloaf muffins rest in the tin for 5 minutes before removing with a small spatula.

Zesty and satisfying, these individual meatloaf creations offer a wonderful contrast between the savory, firm meat base and the creamy, cheesy potato topping. The muffin format ensures even cooking and creates perfect portions that hold their shape beautifully when served. For a festive presentation, arrange them on a platter with steamed green beans or roasted carrots for a complete comfort meal that delights both kids and adults alike.

Golden Corral Italian-Style Meatloaf with Marinara

Just when you think meatloaf can’t get any better, this Italian-inspired version from Golden Corral transforms the humble classic into a restaurant-worthy centerpiece. Join me as we recreate this comforting dish step by step, perfect for both weeknight dinners and special occasions. You’ll be amazed how simple ingredients create such incredible flavor.

Ingredients

– 1 ½ pounds ground beef (I like 85/15 for optimal moisture)
– 1 cup Italian-seasoned breadcrumbs (these add wonderful herb notes)
– ½ cup grated Parmesan cheese (freshly grated melts better)
– 2 large eggs at room temperature (they bind everything beautifully)
– ½ cup finely chopped yellow onion (sautéing first eliminates raw bite)
– 2 cloves minced garlic (fresh makes all the difference)
– 1 teaspoon dried oregano (crush between fingers to release oils)
– 1 teaspoon salt (I use kosher for even distribution)
– ½ teaspoon black pepper (freshly cracked adds brightness)
– 1 ½ cups marinara sauce (my homemade recipe, but jarred works too)
– 2 tablespoons chopped fresh basil (for that final fresh pop)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×5-inch loaf pan with cooking spray.
2. Heat a medium skillet over medium heat and sauté the chopped onion for 4-5 minutes until translucent and fragrant.
3. Add the minced garlic to the skillet and cook for 1 additional minute until aromatic but not browned.
4. In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, eggs, sautéed onion-garlic mixture, oregano, salt, and pepper.
5. Use your hands to gently mix the ingredients until just combined, being careful not to overwork the meat.
6. Transfer the meat mixture to the prepared loaf pan and press it evenly into all corners.
7. Spread ¾ cup of marinara sauce evenly over the top of the meatloaf, covering the entire surface.
8. Place the meatloaf in the preheated oven and bake for 55-65 minutes until the internal temperature reaches 160°F.
9. Remove the meatloaf from the oven and let it rest in the pan for 10 minutes to allow juices to redistribute.
10. Carefully transfer the meatloaf to a serving platter using two spatulas for support.
11. Warm the remaining ¾ cup marinara sauce in a small saucepan over low heat for 3-4 minutes.
12. Spoon the warmed sauce over the sliced meatloaf and garnish with fresh basil.

For the ultimate comfort food experience, the texture remains remarkably moist while the Parmesan creates a subtle crust. That savory marinara topping caramelizes beautifully against the herb-infused beef, making each slice irresistible. Try serving it over creamy polenta or alongside roasted vegetables for a complete Italian feast that will have everyone asking for seconds.

Golden Corral Stuffed Meatloaf with Spinach and Cheese

Sometimes the best comfort foods are the ones that surprise you with hidden treasures inside. Stuffed meatloaf might sound fancy, but this version, inspired by Golden Corral, is surprisingly straightforward and delivers a wonderful cheesy, spinach-filled center in every slice. Let’s walk through making this family favorite step by step.

Ingredients

• 2 pounds ground beef (80/20 works great for moisture)
• 1 cup breadcrumbs (I like panko for extra crunch)
• 1 large egg, preferably at room temperature for better binding
• 1/2 cup whole milk (the fat content helps keep things tender)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced (fresh is always my preference)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon Worcestershire sauce (this adds a nice savory depth)
• 2 cups fresh spinach, roughly chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup ketchup (for that classic meatloaf glaze)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the ground beef, breadcrumbs, egg, milk, onion, garlic, salt, pepper, and Worcestershire sauce.
3. Mix everything together with your hands until just combined—overmixing can make the meatloaf tough.
4. Transfer half of the meat mixture to the prepared loaf pan and press it into an even layer.
5. Sprinkle the chopped spinach evenly over the meat layer in the pan.
6. Top the spinach with the mozzarella and Parmesan cheeses, spreading them evenly.
7. Carefully spread the remaining meat mixture over the cheese layer, sealing the edges to prevent leaking.
8. Spread the ketchup evenly over the top of the meatloaf for a glossy finish.
9. Bake at 375°F for 55-65 minutes, or until the internal temperature reaches 160°F when checked with an instant-read thermometer.
10. Remove the meatloaf from the oven and let it rest in the pan for 10 minutes before slicing—this helps the juices redistribute.

The resting time is crucial for a moist, sliceable meatloaf that holds its shape when cut. Each slice reveals a vibrant green spinach and melted cheese center, with the savory beef and tangy ketchup glaze balancing beautifully. Serve it alongside mashed potatoes to soak up any extra juices, or slice it thick for hearty sandwiches the next day.

Golden Corral Honey Mustard Glazed Meatloaf

Friendly comfort food doesn’t get much better than this honey mustard glazed meatloaf, which transforms simple ingredients into a showstopping centerpiece perfect for family dinners or casual gatherings. Following these methodical steps will ensure you achieve that signature Golden Corral flavor right in your own kitchen.

Ingredients

• 2 pounds 80/20 ground beef (the higher fat content keeps it moist)
• 1 cup panko breadcrumbs (they create a lighter texture than traditional crumbs)
• 1 large yellow onion, finely diced (I like the sweetness it develops when cooked)
• 2 large eggs, at room temperature (they bind better when not cold)
• 1/2 cup whole milk (the creaminess helps tenderize the meat)
• 1/4 cup Dijon mustard (my favorite for its sharp, clean flavor)
• 2 tablespoons Worcestershire sauce (adds that umami depth)
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 1/2 cup honey
• 1/4 cup yellow mustard
• 1 tablespoon apple cider vinegar (balances the sweetness perfectly)

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×5-inch loaf pan with non-stick spray.
2. Combine the ground beef, panko breadcrumbs, diced onion, eggs, milk, Dijon mustard, Worcestershire sauce, garlic powder, salt, and black pepper in a large mixing bowl.
3. Use your hands to gently mix everything together until just combined, being careful not to overwork the meat. Tip: Overmixing can make the meatloaf dense and tough.
4. Transfer the meat mixture to the prepared loaf pan and press it down evenly.
5. Place the loaf pan in the preheated oven and bake for 45 minutes at 350°F.
6. While the meatloaf bakes, whisk together the honey, yellow mustard, and apple cider vinegar in a small bowl to create the glaze.
7. After 45 minutes, remove the meatloaf from the oven and carefully pour off any accumulated fat from the pan.
8. Spread the honey mustard glaze evenly over the top of the meatloaf using a pastry brush or spoon. Tip: Applying the glaze partway through cooking prevents burning while still allowing it to caramelize.
9. Return the glazed meatloaf to the oven and continue baking for another 25-30 minutes at 350°F.
10. Check for doneness by inserting an instant-read thermometer into the center of the meatloaf; it should register 160°F. Tip: Always use a meat thermometer for perfect results every time.
11. Remove the meatloaf from the oven and let it rest in the pan for 10 minutes before slicing.

That resting period allows the juices to redistribute throughout the meatloaf. The finished result boasts a sweet and tangy caramelized crust that gives way to incredibly moist, flavorful meat with just the right firmness. Try serving thick slices alongside creamy mashed potatoes and roasted green beans for the ultimate comfort meal experience.

Golden Corral Meatloaf with Garlic Mashed Potatoes

Sometimes the most comforting meals are the classics we grew up with, and this Golden Corral-inspired meatloaf with garlic mashed potatoes delivers that nostalgic satisfaction in every bite. Start by preheating your oven to 350°F—this ensures even cooking from the moment the meatloaf goes in.

Ingredients

• 1 ½ lbs ground beef (80/20 blend for juiciness)
• 1 cup breadcrumbs (I like panko for a lighter texture)
• ½ cup whole milk (room temperature helps it blend smoothly)
• 1 large egg (I crack mine into a small bowl first to check for shells)
• ¼ cup ketchup (plus 2 tbsp extra for glazing)
• 1 small onion, finely diced (yellow onions are my preference for sweetness)
• 2 lbs russet potatoes, peeled and quartered (starchy varieties mash up fluffier)
• 4 cloves garlic, minced (freshly minced gives the best flavor punch)
• ½ cup heavy cream (warmed slightly so it doesn’t cool the potatoes)
• 4 tbsp unsalted butter (I always use salted for mashed potatoes)
• 1 tsp salt (divided between meatloaf and potatoes)
• ½ tsp black pepper

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×5-inch loaf pan.
2. In a large bowl, combine the ground beef, breadcrumbs, milk, egg, ¼ cup ketchup, diced onion, ½ tsp salt, and black pepper.
3. Mix the ingredients gently with your hands until just combined—overmixing can make the meatloaf dense.
4. Press the mixture firmly into the prepared loaf pan, smoothing the top with a spatula.
5. Spread the remaining 2 tbsp ketchup evenly over the top of the meatloaf.
6. Bake the meatloaf for 55–60 minutes, or until a meat thermometer inserted into the center reads 160°F.
7. While the meatloaf bakes, place the peeled, quartered potatoes in a large pot and cover with cold water by 1 inch.
8. Bring the potatoes to a boil over high heat, then reduce to a simmer and cook for 15–18 minutes, until fork-tender.
9. Drain the potatoes thoroughly in a colander and return them to the warm pot.
10. Add the minced garlic, warmed heavy cream, butter, and remaining ½ tsp salt to the potatoes.
11. Mash the potatoes with a potato masher or ricer until smooth—avoid overworking them to prevent gumminess.
12. Let the meatloaf rest for 10 minutes after baking before slicing; this helps the juices redistribute.

What makes this meal special is the contrast between the savory, ketchup-glazed meatloaf and the creamy, garlic-infused potatoes. Serve slices alongside a generous scoop of mashed potatoes, and drizzle any pan juices over the top for extra richness. Leftovers make fantastic sandwiches the next day—just toast some bread and layer with cold meatloaf and a dollop of mashed potatoes.

Golden Corral Smoked Meatloaf with Hickory Flavor

Perfecting a classic comfort food at home can be incredibly rewarding, especially when you’re aiming to recreate that signature Golden Corral hickory-smoked flavor. Preparing this meatloaf is a straightforward process that yields a moist, flavorful result every time, and I’ll guide you through each step to ensure success.

Ingredients

• 2 pounds 80/20 ground beef – the higher fat content keeps it wonderfully moist
• 1 cup panko breadcrumbs – I find they create a lighter texture than traditional breadcrumbs
• 1 large yellow onion, finely diced – sweet yellow onions are my preference for their milder flavor
• 2 large eggs, preferably at room temperature – they bind everything together more evenly
• 3/4 cup whole milk – the extra fat helps tenderize the meat
• 1/4 cup ketchup – use your favorite brand for the base flavor
• 2 tablespoons Worcestershire sauce – this adds that essential savory depth
• 2 teaspoons hickory liquid smoke – this is the secret to that authentic smoked flavor without a smoker
• 1 teaspoon garlic powder – I always keep this handy for quick flavor
• 1 teaspoon black pepper, freshly ground if possible
• 1 1/2 teaspoons salt – I use kosher salt for better distribution

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×5-inch loaf pan with cooking spray.
2. In a large mixing bowl, combine the panko breadcrumbs and whole milk, then let this mixture sit for 5 minutes to allow the breadcrumbs to fully absorb the liquid.
3. Add the ground beef, diced onion, eggs, ketchup, Worcestershire sauce, hickory liquid smoke, garlic powder, black pepper, and salt to the breadcrumb mixture.
4. Using your hands, gently mix all ingredients until just combined, being careful not to overwork the meat, which can make the final texture dense.
5. Transfer the meat mixture to your prepared loaf pan and press it evenly into all corners, then smooth the top surface with the back of a spoon.
6. Place the loaf pan in the preheated oven and bake for 60 minutes at 350°F.
7. Check the internal temperature with an instant-read thermometer inserted into the center of the meatloaf; it should register 160°F for food safety.
8. Remove the meatloaf from the oven and let it rest in the pan for 10 minutes before slicing – this allows the juices to redistribute throughout the meat.
9. Carefully transfer the meatloaf to a cutting board using two spatulas for support.
10. Slice the meatloaf into 1-inch thick portions using a sharp serrated knife for clean cuts.

Beyond just being delicious, this meatloaf develops a wonderful firm-yet-tender texture that holds together beautifully when sliced. The hickory flavor permeates every bite, giving it that distinctive smokiness reminiscent of the Golden Corral original. Consider serving thick slices alongside creamy mashed potatoes or using leftovers for incredible meatloaf sandwiches the next day.

Golden Corral Mini Meatloaf Bites for Appetizers

Friendly gatherings call for bite-sized delights that pack all the comfort of a home-cooked meal. These Golden Corral-inspired mini meatloaf bites are perfect party starters, offering savory flavor in every morsel while being surprisingly simple to prepare from scratch. Let me walk you through creating these crowd-pleasing appetizers step by step, ensuring even first-time cooks achieve delicious results.

Ingredients

– 1 lb ground beef (I prefer 85/15 blend for optimal moisture)
– 1/2 cup breadcrumbs (panko creates wonderful texture)
– 1/4 cup ketchup (Heinz gives that classic sweet-tangy balance)
– 1/4 cup finely chopped onion (yellow onions provide mild sweetness)
– 1 large egg, room temperature (this helps ingredients bind evenly)
– 2 tbsp Worcestershire sauce (Lea & Perrins adds depth)
– 1 tsp garlic powder (granulated blends smoothly)
– 1/2 tsp black pepper (freshly ground releases more aroma)
– 1/4 cup brown sugar (light brown melts into a beautiful glaze)

Instructions

1. Preheat your oven to 375°F and lightly grease a 24-cup mini muffin tin with cooking spray.
2. Combine ground beef, breadcrumbs, ketchup, onion, egg, Worcestershire sauce, garlic powder, and black pepper in a large mixing bowl.
3. Mix ingredients thoroughly with your hands until just combined, being careful not to overwork the meat.
4. Divide the mixture evenly among the prepared muffin cups, pressing gently to fill each cup three-quarters full.
5. Stir together remaining ketchup and brown sugar in a small bowl until smooth.
6. Spoon approximately 1/2 teaspoon of the glaze mixture over each meatloaf bite.
7. Bake at 375°F for 18-22 minutes until the internal temperature reaches 160°F on an instant-read thermometer.
8. Remove the pan from the oven and let the bites rest for 5 minutes before serving.

These miniature meatloaves emerge with a caramelized glaze topping that contrasts beautifully with their tender, savory interior. The individual portions make them ideal for dipping into extra ketchup or barbecue sauce, and their uniform size ensures every guest gets the same perfectly cooked bite. Try serving them warm on a platter with colorful toothpicks for easy grabbing during your next game day or holiday gathering.

Golden Corral Meatloaf Sandwich with Caramelized Onions

Meticulously crafting the perfect comfort food sandwich requires patience and attention to detail, especially when recreating Golden Corral’s beloved meatloaf. Let me guide you through building this masterpiece layer by layer, starting with the foundation of perfectly seasoned meatloaf and slowly caramelized onions that transform this sandwich into something extraordinary.

Ingredients

– 1 ½ pounds ground beef (80/20 blend works best for juicy results)
– 1 cup breadcrumbs (I always use panko for that light, airy texture)
– ½ cup whole milk (room temperature helps it absorb better)
– 1 large egg (I prefer room temp eggs here for even mixing)
– ¼ cup ketchup (plus extra for glazing)
– 1 tablespoon Worcestershire sauce (this secret ingredient adds depth)
– 1 teaspoon garlic powder (fresh minced works too)
– 1 teaspoon onion powder
– 1 teaspoon salt
– ½ teaspoon black pepper (freshly ground makes all the difference)
– 2 large yellow onions, thinly sliced (sweet onions caramelize beautifully)
– 2 tablespoons unsalted butter (my go-to for rich caramelization)
– 4 slices provolone cheese (melts perfectly without becoming greasy)
– 4 brioche buns (toasted lightly for structural integrity)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Combine ground beef, breadcrumbs, milk, egg, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper in a large mixing bowl.
3. Mix the ingredients gently with your hands until just combined—overmixing makes tough meatloaf.
4. Shape the mixture into a loaf approximately 9×5 inches on the prepared baking sheet.
5. Brush the top of the meatloaf with additional ketchup using a pastry brush.
6. Bake the meatloaf at 375°F for 45-50 minutes until the internal temperature reaches 160°F.
7. While the meatloaf bakes, melt butter in a large skillet over medium-low heat.
8. Add sliced onions to the skillet and cook slowly, stirring occasionally, for 25-30 minutes until golden brown and sweet—low and slow is key for proper caramelization.
9. Remove the meatloaf from the oven and let it rest for 10 minutes before slicing—this allows juices to redistribute.
10. Slice the meatloaf into ½-inch thick slices using a sharp serrated knife.
11. Lightly toast the brioche buns in a toaster or under the broiler for 1-2 minutes until golden.
12. Place one meatloaf slice on the bottom half of each bun.
13. Top each meatloaf slice with a generous portion of caramelized onions.
14. Add one slice of provolone cheese over the onions on each sandwich.
15. Place the assembled sandwiches under the broiler for 1-2 minutes until the cheese melts and bubbles.
16. Cover each sandwich with the top bun and serve immediately. Let this sandwich transport you with its tender, juicy meatloaf contrasting against the sweet silkiness of caramelized onions, all hugged by melted provolone. Layer it with crispy bacon or serve alongside garlic mashed potatoes for the ultimate comfort meal experience.

Golden Corral Meatloaf with Sweet and Tangy Sauce

Haven’t we all craved that comforting, homestyle meatloaf that reminds you of family dinners? Golden Corral’s version stands out with its signature sweet and tangy sauce that caramelizes beautifully. Today, I’ll walk you through recreating this classic step-by-step, perfect for beginners wanting that restaurant-quality result at home.

Ingredients

– 2 lbs ground beef (80/20 blend for optimal juiciness)
– 1 cup breadcrumbs (I prefer panko for lighter texture)
– 1 large onion, finely diced (yellow onions add nice sweetness)
– 2 large eggs, room temperature for better binding
– 1 cup whole milk (whole milk creates richer flavor)
– 1/4 cup ketchup (my go-to for base flavor)
– 2 tbsp Worcestershire sauce (adds depth)
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup brown sugar, packed (light brown works best)
– 1/4 cup apple cider vinegar (my favorite for tang)
– 1/4 cup ketchup for sauce

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×5 inch loaf pan.
2. In a large mixing bowl, combine ground beef, breadcrumbs, diced onion, eggs, milk, 1/4 cup ketchup, Worcestershire sauce, garlic powder, salt, and black pepper.
3. Mix all ingredients thoroughly with your hands until just combined—overmixing can make the meatloaf tough.
4. Transfer the meat mixture to the prepared loaf pan and press it down evenly.
5. Bake uncovered at 350°F for 45 minutes.
6. While baking, whisk together brown sugar, apple cider vinegar, and remaining 1/4 cup ketchup in a small bowl to create the sauce.
7. After 45 minutes, carefully remove the meatloaf from oven and drain any accumulated fat from the pan.
8. Spread the sweet and tangy sauce evenly over the top of the meatloaf, covering the entire surface.
9. Return the meatloaf to the oven and bake for another 30 minutes at 350°F.
10. Check for doneness—the internal temperature should reach 160°F when measured with a meat thermometer in the center.
11. Let the meatloaf rest in the pan for 10 minutes before slicing—this allows juices to redistribute.
12. Carefully transfer the meatloaf to a cutting board using two spatulas for support.
13. Slice into 1-inch thick portions with a sharp knife.
Zesty and satisfying, this meatloaf boasts a caramelized crust that gives way to tender, moist interior. The sweet and tangy sauce creates a beautiful glaze that pairs wonderfully with mashed potatoes or roasted vegetables. For a creative twist, try serving slices on toasted brioche buns with crispy onion strings for an elevated sandwich experience.

Golden Corral Meatloaf with Hidden Veggies for Kids

Zesty yet comforting, this clever meatloaf transforms classic Golden Corral flavors into a family-friendly meal that secretly packs vegetables into every bite. Let me walk you through creating this wholesome dish that even picky eaters will devour without suspecting the nutritious additions. We’ll build this methodically, ensuring perfect texture and flavor at each stage.

Ingredients

– 1.5 lbs ground beef (85/15 works beautifully for moisture)
– 1 cup finely grated zucchini (squeeze out excess liquid with paper towels)
– 1/2 cup finely chopped mushrooms (I prefer cremini for deeper flavor)
– 1/2 cup grated carrot (the sweetest you can find)
– 1/2 cup breadcrumbs (panko gives lovely texture)
– 1/4 cup ketchup plus 2 tbsp for glazing
– 1 large egg (room temperature binds better)
– 1 tbsp Worcestershire sauce (Lea & Perrins is my staple)
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp black pepper
– 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×5 loaf pan with cooking spray.
2. In a large mixing bowl, combine ground beef, grated zucchini, chopped mushrooms, grated carrot, breadcrumbs, 1/4 cup ketchup, egg, Worcestershire sauce, garlic powder, onion powder, black pepper, and salt.
3. Use your hands to gently mix everything until just combined—overmixing makes meatloaf tough.
4. Transfer the mixture to your prepared loaf pan and press it down evenly without compacting too tightly.
5. Spread the remaining 2 tablespoons of ketchup evenly over the top surface using the back of a spoon.
6. Bake at 375°F for 55-65 minutes, until the internal temperature reaches 160°F on an instant-read thermometer.
7. Remove from oven and let rest in the pan for 10 minutes—this allows juices to redistribute throughout.
8. Carefully slice into 1-inch thick portions using a sharp serrated knife for clean cuts.
9. Transfer slices to serving plates using a thin spatula to maintain shape.
Know that this meatloaf emerges incredibly moist with a slightly sweet glaze contrasting the savory interior. The hidden vegetables melt into the background while adding subtle sweetness and keeping each slice tender. Try serving it alongside garlic mashed potatoes or tucking slices into toasted brioche buns for next-day sandwiches.

Golden Corral Meatloaf with Crispy Onion Topping

Knowing how to recreate restaurant favorites at home is a game-changer for weeknight dinners. Golden Corral’s meatloaf with that irresistible crispy onion topping is surprisingly simple to make, requiring just a few key techniques for that signature texture and flavor.

Ingredients

• 1 ½ lbs ground beef (80/20 blend works best for moisture)
• 1 cup panko breadcrumbs (they create a lighter texture than traditional crumbs)
• 2 large eggs, preferably at room temperature for better binding
• ½ cup whole milk (the fat content helps keep the meatloaf tender)
• 1 packet (1 oz) dry onion soup mix (this is the secret flavor booster)
• ¼ cup ketchup, plus 2 tbsp for glazing
• 1 tbsp Worcestershire sauce (my go-to for umami depth)
• 1 cup crispy fried onions (measure generously – they shrink while baking)

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×5 inch loaf pan.
2. In a large mixing bowl, combine the ground beef, panko breadcrumbs, eggs, milk, onion soup mix, ¼ cup ketchup, and Worcestershire sauce.
3. Use your hands to gently mix everything until just combined – overmixing will make the meatloaf tough.
4. Transfer the meat mixture to the prepared loaf pan and press it down evenly.
5. Spread the remaining 2 tablespoons of ketchup over the top of the meatloaf using the back of a spoon.
6. Bake uncovered for 45 minutes at 350°F until the edges are pulling away from the pan.
7. Remove the meatloaf from oven and carefully drain any accumulated fat from the pan.
8. Sprinkle the crispy fried onions evenly over the top, pressing them gently into the surface.
9. Return the meatloaf to the oven and bake for another 15-20 minutes until the internal temperature reaches 160°F on an instant-read thermometer.
10. Let the meatloaf rest in the pan for 10 minutes before slicing – this allows the juices to redistribute.

My favorite part is the contrast between the savory, moist interior and the crunchy onion topping that crackles with each bite. This meatloaf makes fantastic next-day sandwiches, or try serving it sliced over mashed potatoes with the pan drippings spooned over the top for a truly comforting meal.

Golden Corral Meatloaf with Red Wine Gravy

A comforting classic that never fails to satisfy, Golden Corral’s meatloaf with rich red wine gravy brings restaurant-quality flavor right to your home kitchen. Let’s walk through this methodical approach to creating a perfectly moist meatloaf with a savory gravy that will have your family asking for seconds.

Ingredients

– 2 lbs ground beef (80/20 blend works best for moisture)
– 1 cup breadcrumbs (I prefer panko for lighter texture)
– 1 large onion, finely diced (yellow onions add nice sweetness)
– 2 large eggs, room temperature for better binding
– ¾ cup whole milk (the fat content makes a difference)
– ¼ cup ketchup (plus extra for glazing)
– 2 tbsp Worcestershire sauce (this secret ingredient adds depth)
– 1 tsp garlic powder
– 1 tsp salt
– ½ tsp black pepper
– 2 tbsp butter (salted butter gives better flavor)
– 2 tbsp all-purpose flour
– 1 cup beef broth
– ½ cup red wine (a dry cabernet works beautifully)

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×5 inch loaf pan.
2. In a large mixing bowl, combine ground beef, breadcrumbs, diced onion, eggs, milk, ketchup, Worcestershire sauce, garlic powder, salt, and black pepper.
3. Use your hands to gently mix the ingredients until just combined—overmixing can make the meatloaf tough.
4. Transfer the meat mixture to the prepared loaf pan and press it down evenly.
5. Spread an additional 2 tablespoons of ketchup over the top of the meatloaf for glazing.
6. Bake at 350°F for 60-70 minutes until the internal temperature reaches 160°F on an instant-read thermometer.
7. Remove the meatloaf from oven and let it rest in the pan for 10 minutes—this allows juices to redistribute.
8. While meatloaf rests, melt butter in a saucepan over medium heat.
9. Whisk flour into the melted butter and cook for 1 minute until golden brown, creating a roux.
10. Gradually whisk in beef broth and red wine, making sure no lumps form.
11. Bring the gravy to a simmer and cook for 3-5 minutes until thickened, stirring constantly.
12. Strain the gravy through a fine mesh sieve for extra smoothness if desired.
Soaking up that rich red wine gravy, each slice reveals a tender, perfectly seasoned interior that holds together beautifully. The savory gravy adds a sophisticated depth that elevates this comfort food classic, making it wonderful served alongside creamy mashed potatoes or buttery green beans for a complete meal that feels both homey and special.

Golden Corral Meatloaf Sliders with Pickles

Let’s create these irresistible Golden Corral-inspired meatloaf sliders that perfectly balance savory and tangy flavors in every bite. Looking for a crowd-pleasing appetizer or weeknight dinner? These sliders deliver that nostalgic comfort food experience with a fun, handheld twist that everyone will love.

Ingredients

– 1 lb ground beef (80/20 blend works best for juicy results)
– 1 large egg, preferably at room temperature for better binding
– 1/2 cup breadcrumbs (I like panko for extra crispiness)
– 1/4 cup whole milk to keep the meatloaf tender
– 1/4 cup finely chopped yellow onion (sautéed first for sweeter flavor)
– 2 tbsp ketchup plus extra for glazing
– 1 tbsp Worcestershire sauce for that signature umami kick
– 1 tsp garlic powder (fresh minced works too)
– 1/2 tsp salt and 1/4 tsp black pepper
– 12 slider buns, split but connected
– 12 dill pickle slices, patted dry to prevent sogginess

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium skillet over medium heat, sauté the chopped onion for 5 minutes until translucent and fragrant.
3. In a large mixing bowl, combine the ground beef, sautéed onion, egg, breadcrumbs, milk, ketchup, Worcestershire sauce, garlic powder, salt, and pepper.
4. Mix gently with your hands just until combined—overmixing makes tough meatloaf.
5. Press the meat mixture into an even layer on the prepared baking sheet, shaping it into a rectangle matching your slider buns’ size.
6. Bake at 375°F for 25 minutes until the internal temperature reaches 160°F.
7. Brush the top generously with additional ketchup and return to oven for 5 more minutes.
8. Let the meatloaf rest for 10 minutes—this keeps juices from running out when slicing.
9. Place the bottom half of slider buns on a clean surface and arrange pickle slices evenly across them.
10. Cut the baked meatloaf into 12 equal squares using a sharp knife for clean edges.
11. Place one meatloaf square on each bun bottom over the pickles.
12. Cover with bun tops and secure with toothpicks if needed for serving.
Using the connected slider buns makes assembly incredibly easy, and the pickle’s crunch cuts through the rich meatloaf beautifully. These sliders stay wonderfully moist thanks to the milk in the mixture, making them perfect for parties where you want food that holds up well at room temperature.

Summary

Ultimately, these 20 Golden Corral-inspired meatloaf recipes offer comforting, family-friendly meals that bring everyone to the table. We hope you find a new favorite to try this week! Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to save for your next family dinner.

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