Recipe For Meatloaf

The concept of meatloaf kind of makes me raise an eyebrow because, well, it’s a loaf of meat. But when it’s executed well it’s just so good. So filling, so cozy, and so delicious that I look forward to eating the leftovers over the next few days (hello meatloaf sandwich, I’m looking at you). This Classic Homemade Meatloaf recipe is the traditional meatloaf that we all know and love—tender, juicy, full of flavor, and with the perfectly tangy tomato glaze on top. It’s so perfect when paired with mashed potatoes and green beans. Like a plate of pure comfort!

Milk. The secret to good meatloaf is milk. It sounds weird, but it makes a HUGE difference. Milk hydrates the breadcrumbs that are used as a binder in meatloaf, which keeps the loaf super moist and tender.

During the testing phase for this recipe, I made one without the milk just to see if really made a difference and I’m here to say that the difference was ENORMOUS. The meatloaf without milk was dense, a little tough, and notably drier than the meatloaf made with milk. So don’t skip it! P.S. I’m sure that non-dairy milk would have the same effect.

There are two camps when it comes to meatloaf: baking in a loaf pan or on a baking sheet. I’m team baking sheet, but I think ultimately it’s going to boil down to personal preference. I find that loaf pans don’t allow for quite enough evaporation so the bottom can get a little soupy. Baking sheets allow for a little more evaporation, leaving the meatloaf perfectly juicy and flavorful.

But if shaping is difficult for you or you want those perfect square edges, you might prefer a loaf pan.

There are a couple of tricks to making a meatloaf that holds together in nice slices. Here are a few tips:

My favorite pairing for meatloaf is what I have pictured here, Mashed Potatoes and Steamed Green Beans. It’s so simple, classic, and balanced with the meatloaf and its tangy glaze. But here are some other good side dishes for meatloaf:

Classic Meatloaf

This classic meatloaf recipe is just like the traditional meatloaf grandma used to make. Tender and juicy with the perfect tomato glaze!

Prep: 15min

Total: 65min

Yield: 10

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 204 kcal, Carbohydrate 10 g, Protein 15 g, Fat 11 g, Sodium 465 mg, Fiber 1 g

Ingredients:

• 1 large egg ($0.21)
• 1/3 cup milk ($0.14)
• 1 tsp Worcestershire sauce ($0.02)
• 1/2 cup plain breadcrumbs ($0.32)
• 1 tsp Italian seasoning ($0.10)
• 1/2 tsp garlic powder ($0.05)
• 1 tsp salt ($0.02)
• 1/4 tsp freshly cracked black pepper ($0.02)
• 1/2 cup minced onion ($0.14)
• 1.5 lbs. ground beef (85/15) ($8.03)
• 1/2 cup ketchup ($0.40)
• 1 Tbsp brown sugar ($0.02)
• 1 Tbsp Worcestershire sauce ($0.06)
• 1 tsp yellow mustard ($0.03)

Instruction:

1. Preheat the oven to 350ºF. In a small bowl whisk together the egg, milk, and Worcestershire sauce. In a separate small bowl, stir together the breadcrumbs, Italian seasoning, garlic powder, salt, and pepper. Mince the onion.
2. Add the ground beef, egg mixture, breadcrumb mixture, and minced onion to a large bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing.
3. Place the meatloaf mixture on a rimmed baking dish and shape it into a loaf that is approximately 4-inches wide, 8-inches long, and 2-inches tall.
4. In a separate small bowl, stir together the glaze ingredients (ketchup, brown sugar, Worcestershire sauce, and mustard). Spread the glaze evenly over the top and sides of the meatloaf.
5. Bake the meatloaf for 50-55 minutes, or until the internal temperature reaches 165ºF. Allow the meatloaf to rest for 5-10 minutes after baking, then slice and serve.

Classic Beef Meatloaf

What’s better than a hearty meatloaf? This is a recipe that’s easy and foolproof. No bells and whistles – just a few ingredients including beef, egg, bread crumbs and a simple tomato-based topping.

Total: 75min

Yield: Makes 6 servings

Nutrition Facts: calories 280

Ingredients:

• 1-1/2 pounds Ground Beef (93% lean or leaner)
• 3/4 cup panko bread crumbs
• 3/4 cup ketchup, divided
• 1/2 cup minced onion
• 1 egg
• 1 tablespoon Worcestershire sauce
• 2 teaspoons minced garlic
• 1 teaspoon dried thyme
• 3/4 teaspoon pepper
• 1/2 teaspoon salt

Instruction:

1. Preheat oven to 350°F. Combine Ground Beef, bread crumbs, 1/2 cup ketchup, onion, egg, Worcestershire, garlic, thyme, pepper and salt in large bowl, mixing lightly but thoroughly. Shape beef into 8 x 4-inch loaf on rack in aluminum foil-lined broiler pan.
2. Place on upper oven rack in 350°F oven. Bake 45 to 55 minutes, until instant-read thermometer inserted into center registers 160°F; brush with remaining 1/4 cup ketchup during last 10 minutes, if desired. Let stand 10 minutes. Cut into slices.

Home-Style Meatloaf

When it’s comfort that you seek, nothing satisfies quite like a classic meatloaf. And if you don’t have a go-to recipe, we offer you this one. It skips any fussy steps and avoids exotic ingredients. This is pure and simple, the perfectly seasoned, down-home version you remember from way way back. So next time you’re missing mama’s cooking or need a meal that’ll go over well with the whole fam, turn to this can’t-miss recipe.

Prep: 10min

Total: 1h20min

Yield: 6

Serving Size: 1 Serving

Nutrition Facts: calories 270 , Carbohydrate 23 g, Cholesterol 110 mg, Fat 0 , Fiber 1 g, Protein 19 g, Saturated Fat 4 1/2 g, servingSize 1 Serving, Sodium 470 mg, Sugar 9 g, Trans Fat 0 g

Ingredients:

• 1 lb lean (at least 80%) ground beef
• 1/4 cup finely chopped onion
• 2 eggs, beaten
• 1 cup Progresso™ plain bread crumbs
• 1 teaspoon Italian seasoning
• 1/2 cup ketchup
• 1/2 cup milk
• 1/4 cup ketchup

Instruction:

1. Heat oven to 350°F. In large bowl, mix Meatloaf ingredients well. Press mixture in ungreased 8×4-inch loaf pan. Bake 40 minutes.
2. Remove from oven. Spread 1/4 cup ketchup evenly over top. Bake an additional 15 to 20 minutes or until meat thermometer inserted in center of loaf reads 160°F. Let stand 10 minutes before serving.

Meatloaf Recipe | How I make a meatloaf | The Simple Way

FAQ

What is the secret to moist meatloaf?

Do you bake a meatloaf covered or uncovered?

Is it better to cook meatloaf at 350 or 375?

What ingredient keeps meatloaf from falling apart?

How to make a Paula Deen’s meatloaf?

1. 1 lb ground beef.
2. 1 1/4 teaspoon salt.
3. 1/4 teaspoon ground black pepper.
4. 1/2 cup chopped onion.
5. 1/2 cup chopped bell pepper.
6. 1 lightly beaten egg.
7. 8 oz canned without juice diced tomatoes.
8. 1/2 cup quick cooking oats.

Is parchment paper or aluminum foil better for meatloaf?