How to Make Meatloaf

How to Make Meatloaf

The idea of meatloaf tends to raise my eyebrows because, after all, it is essentially a loaf made of meat. However, when prepared correctly, it can be incredibly satisfying. This straightforward meatloaf is not only filling and comforting but also delicious, making me eager to enjoy the leftovers in the following days (hello meatloaf sandwich, I see you). This simple meatloaf recipe represents the classic homemade version that we all cherish—tender, juicy, bursting with flavor, and topped with a perfectly tangy tomato glaze. It pairs wonderfully with mashed potatoes and green beans, creating a dish that embodies pure comfort!

"Prepared exactly as instructed. It was juicy and delightful. My husband remarked that this was the best meatloaf I have ever made. Thank you!"

There is no comfort food quite like my renowned meatloaf recipe. With nearly 200 five-star reviews, it stands out as one of my favorite recipes on Budget Bytes. It consistently delivers great results and has been thoroughly tested to ensure it is completely foolproof.

Ingredients for Meatloaf

This homemade meatloaf recipe is remarkably simple yet exceptionally tasty. Below are the ingredients you will require:

Ground Beef: Ground beef serves as the foundation for this recipe, and I recommend using 80/20 (20% fat) ground beef. The fat enhances flavor and helps maintain moisture.

Onion: Onions contribute a wonderfully subtle savory taste.

Breadcrumbs: Breadcrumbs absorb moisture from the ground beef, milk, and eggs during baking, ensuring the loaf remains tender and moist.

Milk: Milk provides moisture and flavor to the meatloaf.

Egg: The egg functions as a binder, preventing the loaf from crumbling when sliced, while also adding flavor, moisture, and richness.

Seasoning: I simply season this easy meatloaf with Italian seasoning, garlic powder, salt, and pepper. This amount of seasoning is sufficient to enhance flavor without overshadowing the natural taste of the beef.

Worcestershire Sauce: Worcestershire sauce is incorporated into both the meatloaf and the glaze or sauce. It imparts a deliciously savory umami flavor with a subtle hint of sweetness.

Ketchup: Ketchup serves as the base for the sweet and tangy glaze that

Brown Sugar: I incorporate a small amount of brown sugar to balance the acidity of the ketchup and to provide the meatloaf sauce with a beautifully glossy appearance.

Yellow Mustard: Mustard contributes depth and a savory flavor to the glaze.

The Secret to Good Meatloaf

Milk. The key to an excellent meatloaf is milk. It may sound unusual, but it makes a SIGNIFICANT difference. Milk hydrates the breadcrumbs used as a binder, ensuring the loaf remains exceptionally moist and tender.

During the testing phase for this recipe, I prepared one without milk to determine if it truly made a difference, and I can confidently say that the difference was TREMENDOUS. The meatloaf without milk turned out dense, slightly tough, and noticeably drier compared to the meatloaf made with milk. Therefore, do not omit it! P.S. I believe that non-dairy milk would yield the same results.

Loaf Pan or Baking Sheet?

There are two schools of thought regarding meatloaf: baking in a loaf pan or on a baking sheet. I personally prefer the baking sheet, but ultimately, it comes down to individual preference. I have found that loaf pans do not allow for sufficient evaporation, which can result in a somewhat soupy bottom. Baking sheets facilitate more evaporation, leaving the meatloaf perfectly juicy and flavorful.

However, if shaping is challenging for you or if you desire those ideal square edges, you may opt for a loaf pan.

"I have been preparing meatloaf for years but decided to try yours yesterday. Oh my goodness! I will never look back!!! It was moist, juicy, and I received numerous compliments at a friend’s gathering for my son. I included the milk, so I am unsure if that was the secret, but it was the best meatloaf I have made to date!"

How to Keep It from Falling Apart

There are several techniques to create a meatloaf that maintains its shape in neat slices. Here are a few of my tried-and-true tips:

Utilize a recipe that includes the appropriate amount of binders (egg and breadcrumbs). This serves as the glue that holds the meat together.

Employ ground beef with a finer grind, or that has been ground twice. Coarsely ground beef will not mix as thoroughly with the binders and may crumble when sliced.

I have observed that large pieces of onion hinder the loaf from maintaining its structure effectively.

What to Accompany Meatloaf

My preferred accompaniments for meatloaf are those depicted here: Mashed Potatoes and Steamed Green Beans. However, I do not restrict myself to solely these side dishes! Occasionally, I replace the green beans with another vegetable, such as Roasted Broccoli, Roasted Brussels Sprouts, or Honey Balsamic Glazed Carrots. Additionally, I would never decline a hearty, starchy side like Macaroni and Cheese, Potato Salad, or Garlic Bread instead of my typical mashed potatoes. I am quite flexible. ;)

Equipment

• Meat Thermometer
• Small Roasting Pan
• Measuring Cups and Spoons

Ingredients

* 1 - 2 pounds ground beef
* 1-2 egg
* 1/2 cup cracker/bread crumbs.
* 1 tbsp Worcestershire sauce
* 1/4 cup of ketchup
* 1/2 - 1 cup of milk
* Seasonings: Oregano, Basil, Parsley, Paprika, brown sugar, dried onions, minced garlic
* 1/2 cup Tomato soup or tomato sauce or ketchup
* Lightly greased loaf pan (can be glass or metal)

INSTRUCTIONS

1. Preheat oven to 400°F or about 192°C.
2. Crumble up the raw ground beef in a large bowl, set aside.
3. Make the bread crumbs/crunch up the crackers in another bowl.
4. In a smaller bowl combine the liquid ingredients (Egg, Worcestershire sauce, the 1/4 cup of ketchup, the milk)also brown sugar
5. Mix the liquid ingredients together until they are all equally dispersed (there may be some chunks of ketchup left over, this is okay)
6. Add the seasonings (depending on what you prefer) to the liquid ingredients and mix them together as well.
7. Pour the liquid ingredients and seasonings into the bowl with the meat.
8. Mash until the meat and the liquid are mixed well within one another.
9. Add the crumbs, and repeat the mixing.
10. Put the meat into the lightly greased loaf pan, and shape the meat to fit the pan, leaving room on the sides.
11. Pour the 1/2 cup tomato soup/sauce/ketchup over the top, and pop into the oven at 400 Fahrenheit for 30 minutes.
12. After the 30 minutes, reduce heat to 350°F or about 162°C and cook for 40 minutes.
13. Enjoy the meatloaf!

Glaze
• 1/2 cup ketchup
• 1/3 cup brown sugar
• 1 TBSP worcestershire sauce, original
• 2 tsp distilled white vinegar

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