Meatloaf
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Think of meatloaf, and you think of home. How can you not? It’s one of the classics. It’s a dish made with ground meat, breadcrumbs, and other fillers or spices. Families have unique recipes they hand down and our family is no different. I didn’t find my family’s recipe very tasty, so I created my own many moons ago (let’s not talk about how many though). Yes, it is a little more crumbly than other people’s’ meatloaf, that’s how you know it is just right.
I’m excited to share my version with you and hope that you give it a try and turn it into the one you share with your family and friends. It’s always moist, tender, and flavorful, thanks to a secret ingredient you probably already have in your pantry or fridge. You don’t need a loaf pan either, we think that is an added benefit, the clean-up is so much easier.
Our meatloaf recipe hits all the right notes and has been a family favorite for years. We rarely have leftovers. If you want leftovers, you can certainly double this recipe, just make 2 loaves and cook them at the same time or freeze one for a quick weeknight dinner another day. That’s what I usually do.
Ingredients
Ground beef – You can use any kind, including a meatloaf mix that is half pork. I usually use ground round or ground sirloin. I’ve even used ground turkey a time or two. When using ground chuck, you may have extra grease that bakes out. The breadcrumbs can only hold so much liquid. You may want to increase the breadcrumbs when using a higher fat content meat.
Ketchup – this is just regular ketchup. Nothing fancy.
Yellow mustard – the same thing here, I use just whatever we have on hand for sandwiches. If you want to try with brown or spicy mustard, feel free.
A1 Steak Sauce – this is used for added flavor. You can skip it if you’d like or replace it with another kind of sauce. If you use a really thin sauce like Worcestershire, you will need to add more breadcrumbs. This is our secret ingredient. When you use this, you won’t need to add soup mixes or anything else.
Egg – we only use large eggs in our test kitchens.
Breadcrumbs – I use store bought plain breadcrumbs most times. You can even make your own breadcrumbs. If you want to keep this gluten-free, I recommend using crushed rice chex cereal, but any gluten-free breadcrumbs will work.
We do not use any milk in this recipe, it isn’t necessary with all the other wet ingredients added. Trust us on this, if you go rogue, you might turn up with a well flavored meatloaf that falls apart instead of the tender bites this recipe provides.
You can use whatever topping you like. We have provided an additional topping recipe that some of us use, and others use BBQ sauce. But plain ketchup and mustard is very popular.
Directions
1 – Set your oven to 350°F (175°C) to get it preheated.
2 – Get a baking pan with sides ready by lining it with non-stick foil, parchment paper or a coating of non-stick spray. Set it aside. You can also use a baking sheet with edges. The idea is to make sure the grease doesn’t spill onto the oven floor.
3 – In a large bowl, combine your ground meat with everything except the breadcrumbs. Mix everything well to make sure it is all incorporated.
4 – Next, add the breadcrumbs by sprinkling them over the meat mixture. Mix it again, get your impeccably clean hands in there if you need too.
5 – Form the seasoned meat mixture into a loaf shape about 3 inches high. Place it in the prepared pan.
6 – Bake for about an hour, or until it’s fully cooked through.
7 – Let the cooked meatloaf sit for 10 to 15 minutes before slicing. This helps it hold together better when you serve it.
NOTES: For a very firm meatloaf, add an additional 1/4 cup of breadcrumbs. It will be a bit drier but will give cleaner slices and it will still be delicious.
Can I Use a Different Glaze?
You can!
A few from the crew use BBQ sauce. I mostly use ketchup and mustard because it’s what my mom and grandma used, plus I always have it on hand.
A few others prefer our homemade glaze. Combine 15 ounces tomato sauce with ¼ cup mustard, and ¼ cup brown sugar. Make sure that the top of the meatloaf is flat. Pour this over the top and allow it to drip down the sides of the meatloaf. You want the top to have a thick coating. Ron makes a “ditch” down the center of his to hold all the goodness on top of the meatloaf.
Leftovers
Leftovers can be stored in the refrigerator for up to 3 days. We don’t usually heat it up, instead we slice it into thin slices and serve on soft white bread with a little ketchup. At least one of the crew swears meatloaf sandwiches are the biggest reason to make meatloaf in the first place!
You can reheat leftovers in the microwave, just make sure you cover it with some paper towels.
You can also place it back into a greased baking dish, cover it with aluminum foil and bake again until warmed through.
Freeze Uncooked Meatloaf
Make the meatloaf as if you were going to place it into the oven. I even put the toppings on. Place the meatloaf onto a plate or pan that has been covered with parchment paper, non-stick foil, wax paper, or plastic wrap then put it in the freezer, uncovered until frozen solid. This will take 3 to 4 hours depending on how cold and full your freezer is. I have left mine in as long as 2 days uncovered and it was fine.
Once the meatloaf is completely frozen, remove it from the freezer and wrap with wax or parchment paper. Wrap that in foil, then place into a freezer baggie.
Bake within 3 months.
Bake Frozen Meatloaf
Remove the meatloaf from the freezer. You do not need to thaw it.
Preheat the oven to 350℉.
Prepare a baking pan by lining with non-stick foil, parchment paper, or spray with a non-stick coating.
Remove all of the freezer wrappings from the meatloaf and place into the prepared pan.
Bake for 75 to 90 minutes or until the center has reached 160℉.
Remove from the oven and allow to sit for 10 minutes before slicing.
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Pro Tips
Use non-stick aluminum foil for less clean up after dinner. It doesn’t leak and leave any greasy residue behind.
Don’t add any extra liquids to the recipe, your meatloaf will not hold together.
Can I Use the Air Fryer?
You sure can!
Preheat the airfryer to 350℉ for at least 5 minutes.
Form the meat mixture into 2 mini loaves.
Coat the baking plate of the air fryer well with baking spray. Place the loaves into the air fryer, being careful not to burn yourself. Do not add any toppings yet.
Air fry for 20 minutes.
Pause the air fryer and coat the meatloaf with the topping, do not touch the side of the air fryer basket, it is blazing hot. Restart the air fryer and cook for an additional 10 minutes or until the internal temperature is 160℉.
Remove from the air fryer and allow to cool for 10 minutes before serving or slicing.
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Meatloaf
Ingredients
Meatloaf
- 1 pound ground beef or use a beef/ pork meatloaf mix
- 2 large eggs
- 1/4 cup A1 steak sauce
- 2 Tablespoons ketchup
- 1 tablespoon yellow mustard
- 3/4 cup bread crumbs
Topping
- 2 tablespoons ketchup
- Yellow mustard
Instructions
- Preheat the oven to 350℉.
- Prepare a cake pan (8X8 or 9X13) by covering with non-stick foil, parchment paper, or lightly spraying with baking spray.
- In a large bowl, combine the ground meat, eggs, steak sauce, ketchup, and mustard until well mixed.1 pound ground beef or use a beef/ pork meatloaf mix, 2 large eggs, 1/4 cup A1 steak sauce, 2 Tablespoons ketchup, 1 tablespoon yellow mustard
- Sprinkle the mixture with the bread crumbs and mix until all of the bread crumbs have disappeared.3/4 cup bread crumbs
- Place the mixture in the pan and form into a loaf, roughly 3-inches tall, in the center of the pan.
- Coat the top and sides with ketchup.2 tablespoons ketchup
- Drizzle the mustard over the top of the ketchup.Yellow mustard
- Place into the preheated oven and bake for 60 to 75 minutes, or until the internal temperature has reached 160℉.
- Remove from the oven and allow to sit for at least 10 minutes before slicing.
Notes
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
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This recipe was written and tested by a human.
Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.