Meatloaf is an old style basic. This foolproof recipe proves it deserves a comeback

Hearty, comforting, simple and inexpensive? There aren’t many dishes that verify all these containers the best way the meatloaf can, which is what makes it a basic.

Do an web seek for meatloaf and you will find tweaks to the time-honored dish, however no drastic recipe revisions. The essential parts stay the identical: beef, aromatics and fillers. Herbs and spices are adjusted, binders are amended and the glaze is customized, however as soon as everybody sits down for dinner, it is nonetheless thick slices of juicy beef. And that is a great factor.

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The way to make meatloaf: The fundamentals

As I mentioned, ingredient additions and substitutions for meatloaf abound, however there are some elementary issues that should not change. In case you keep in mind nothing else from this recipe, memorize this: Don’t use additional lean beef. 85% lean is right for meatloaf as a result of when the loaf bakes, the fats melts and binds with the eggs and breadcrumbs, which can hold the meat moist and juicy. Leaner meat does not have sufficient fats to soften, and your loaf might disintegrate.

And use loads of binding components since it is the eggs and breadcrumbs (common or gluten-free) that maintain all of it collectively. In any case, we’re not making hamburgers, we’re developing a well-seasoned loaf of deliciousness that will not disintegrate.

Grate your onions. Larger chunks of onion aren’t at all times visually interesting, and the meatloaf usually crumbles round bigger items of onion when sliced. The grated onion spreads out extra evenly and the additional juices from the onion are soaked up by the breadcrumbs, which ensures a extra tender loaf.

Skip the loaf pan. I desire free type meatloaves to these cooked in a loaf pan. A free type loaf exposes extra meat, so extra of the outside may be glazed, thus offering a extra flavorful meatloaf.

Form your meatloaf into an 8×4-inch loaf in your baking sheet and you will have no loaf pan to scrub. Hold your loaf rounded, as sharp edges danger overcooking earlier than the middle is completed.

Remember to firmly pack the meat into the loaf. In case your earlier makes an attempt at meatloaf resulted in slices that fell aside earlier than they made it to the plate, it is possible as a result of the components weren’t well-mixed or pressed firmly collectively into a good loaf.

Or perhaps you did not add sufficient binding components. Including the proper ratio of components, mixing them nicely, and urgent them firmly right into a loaf is the important thing to the last word meatloaf, and is particularly vital when making free type loaf.

Observe: Cracks within the loaf are OK (the glaze will seep into the crevices, including taste), however the fragile meatloaf isn’t the look we’re going for.

Let your meatloaf relaxation. When your meatloaf has completed baking, let it sit for 10 minutes earlier than slicing; this permits the juices to redistribute because the loaf cools.

Meatloaf variations to strive

Use a loaf pan should you should. Whereas this is not my desire, it is doable with this recipe. The edges will not be glazed or caramelized, however should you’re agency on this, go for it. Pack the meatloaf right into a 9-inch loaf pan and bake as directed. You could want so as to add a couple of minutes to the cooking time to succeed in an inside temperature of 160 levels.

Use floor turkey or hen if you need. Simply be certain it is common floor turkey or hen, not floor breast. Breast meat is simply too lean, no matter what number of binding components you add. Additionally, when making poultry-based meatloaf, the interior temperature ought to attain 165 levels.

Make a gluten-free meatloaf if that is your desire. For a gluten-free meal, merely swap in gluten-free panko breadcrumbs. You too can crush up gluten-free crackers or crushed-up corn- or rice-based cereals.

Reimagine leftovers. This recipe calls for two kilos of floor beef as a result of that is what it is advisable make the perfect meatloaf. That additionally means you may need leftovers. Assume past sandwiches (as superb as they’re) and toss cubes of leftover meatloaf into soups, stews and your favourite sauce for pasta. Relating to hand-held dishes, stuff meatloaf between layers of cheese to create jaw-dropping paninis and nestle skinny slices into flatbread or pita for a tackle a gyro.

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The Final Meatloaf Recipe

If you would like to make this meatloaf prematurely, put together as directed, however as a substitute of baking, cowl it with plastic wrap and refrigerate for as much as 3 days. Bake as directed once you’re able to serve. You too can freeze this meatloaf. Simply wrap it in a number of layers of plastic wrap and freeze for as much as 3 months. Thaw in a single day within the fridge after which bake as directed.

Makes: 6 to eight servings


For the meatloaf:

  • 2 kilos 85% lean floor beef

  • ¾ cup panko breadcrumbs, common or gluten-free

  • 2 massive eggs

  • 1 medium onion, grated, about ½ cup grated

  • 3 cloves garlic, minced

  • ¼ cup ketchup

  • ¼ cup milk

  • 2 tablespoons chopped recent parsley

  • 1 ½ teaspoons Worcestershire sauce

  • 1 ½ teaspoons Italian seasoning

  • 1 teaspoon salt

  • ½ teaspoon freshly floor black pepper

For the glaze:

Serve meatloaf with a simple salad for a fast and easy weeknight meal.

Serve meatloaf with a easy salad for a quick and straightforward weeknight meal.


  1. Preheat oven to 350 F. Line a big baking sheet with parchment paper or aluminum foil. In case you’re utilizing aluminum foil, spray the foil with cooking spray.

  2. In a big bowl, mix all of the meatloaf components. Use your fingers to combine till utterly blended. Switch the combination to the ready baking sheet and form into an 8×4-inch loaf.

  3. Bake for 45 minutes.

  4. Take away the meatloaf from the oven and enhance the oven temperature to 400 F.

  5. In the meantime, whisk collectively the glaze components after which brush it excessive and sides of the meatloaf till nicely coated. Return the pan to the oven and bake for 10 to fifteen extra minutes, till a meat thermometer inserted into the middle reaches 160 levels and a caramelized crust has begun to type.

  6. Take away from oven and let the meatloaf relaxation for 10 minutes earlier than slicing.

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This text initially appeared on USA TODAY: Meatloaf is a comfortable, inexpensive weeknight dinner: A simple recipe