How long it takes: 2 hours, but most of it is hands-off. Equipment you’ll need: A loaf pan, a couple bowls, a food processor. An instant-read thermometer is helpful, too. Servings: 6 Really, I love to try new foods but sometimes I crave a good old fashioned meal, like this traditional meatloaf. While I am not normally a “meat and potatoes” girl, this classic meatloaf, glazed with tangy tomato sauce, served with mashed potatoes and green beans, really hits the mark with me.
About this meatloaf recipe
Combination of Meats: Most meatloaf recipes include ground beef or a combination of ground meats. In this recipe, you’ll use beef, pork, and turkey. You could also use ground veal or ground chicken. It’s smart to use at least one meat that is a little higher in fat because it makes the meatloaf more flavorful. A blend of meat gives a nice well rounded flavor. Super Moist: No one wants a dry meatloaf. This one has a ton of moisture thanks to vegetables, eggs, and milk, plus the combination of different types of meat.
Ingredient Notes
Vegetables: You’ll add lots of veggies (of course!): onions, carrots, celery, and garlic. Place the roughly chopped veggies into your food processor and pulse them until they are really finely chopped. Why the food processor? Two reasons: we don’t like big chunks of vegetables in meatloaf, and because the vegetables are so small, they cook right in the meatloaf that way. No need to sauté them before you add them to the meatloaf mix. Filler: Another component of meatloaf is a filler, like breadcrumbs, panko, or oatmeal. For this recipe, you’ll use dried unseasoned bread crumbs. My mom always uses oats. Use what you have in your pantry or what you like the best. Binder: Next we need the glue: milk and egg. These two ingredients hold the meatloaf together, providing structure, taste, and texture. Flavors: Additional flavor comes in the form of chopped parsley, Worcestershire sauce, ketchup, salt and pepper.
How To Make Meatloaf
We start this meatloaf by pulsing the vegetables and garlic together in a food processor. The vegetables add moisture and flavor, but you want them small so that you don’t have any large or hard chunks of vegetables. Next you’ll beat the eggs in a large bowl and add all the other ingredients to that bowl. Okay, now you have a big bowl of ground meat, eggs, crumbs, and other stuff. Take off your rings if you’re wearing any. No, this isn’t a hold-up! You’re going to mix that meatloaf with your hands. Sounds kind of gross, but just dig in and squeeze and smoosh, and blend. It’s the only way to get everything nice and mixed together. Continue mixing just until the ingredients are nice and blended together. You’ll be able to tell when it’s “bonded”. Don’t over mix or compact the mixture too much. Shape it into a nice loaf, plop it in the pan, and spread on a tangy mixture of ketchup, brown sugar and red wine vinegar. Towards the end of the baking time, add more of the glaze. Let the meatloaf rest 15 minutes or so before you slice it to let all those juices soak back into the meat.
Make It Your Own
If you want to customize your meatloaf recipe, there are lots of variations you can try.
Use different ground meats. As I mentioned above, you can experiment with different blends of ground meat, or use just one kind. Veggie options: If you would rather not have veggies in your meatloaf, leave them out. Perhaps you like the veggies to be a little more noticeable. If so, dice them evenly, and sauté them until soft before adding them to the meatloaf. I would let them cool a bit first, too. Try different fillers. Breadcrumbs, oatmeal, cracker crumbs, crushed tortilla chips all make good fillers. My mom makes a great meatloaf with ground turkey, crushed tortilla chips, and southwestern seasoning. Use what’s in your pantry! Vary the seasonings. Spice up the meatloaf by adding red pepper flakes or sriracha sauce. Add up to 1 cup of shredded cheese for cheesy meatloaf. Don’t like ketchup? Omit the ketchup in the meatloaf mix, and make a different topping, or use barbecue sauce or honey mustard. Make meatloaf in your air fryer. If you’re looking for a faster-cooking recipe, air fryer meatloaf is the way to go.
Do you cook meatloaf covered or uncovered?
I recommend cooking meatloaf uncovered. This helps the tomato glaze caramelize on top of the meatloaf and ensures the meatloaf browns around the edges. If you find that your meatloaf is getting too brown, you could cover it with aluminum foil for the last 15 minutes or so.
Can you make meatloaf without a loaf pan?
You can bake meatloaf without a loaf pan. Shape the meat into a loaf, and place it on a foil covered baking sheet. Some of the excess fat drains off when you use this method.You can also make multiple individual size meatloaves this way. Cooking time is greatly decreased and everyone gets their own perfectly browned little meatloaf. Check out this mini meatloaf sheet pan dinner – a complete meal all on one sheet pan!
How do you keep meatloaf from falling apart?
A couple of things: let the meatloaf cool 15 minutes or so before you slice it and use a very sharp knife! If you continue to have problems with falling apart meatloaf, try compacting the raw mixture a little more firmly before you bake it.
How can you tell if meatloaf is done?
Meatloaf is fully cooked when the internal temperature reaches 165°F. Again, an instant read thermometer is the most accurate way to determine internal temperature. Don’t have a thermometer? Take a look at the meatloaf. Is the meatloaf pulling away from the edges of the pan? That’s good, the meatloaf shrinks a bit as it bakes. Is it nicely browned on top? Poke a little hole in the middle. Is the meatloaf firm? Are the juices clear, and not red or cloudy? These are all good indicators that the meatloaf is done.
Storage & Reheating Tips
Meatloaf is great reheated or eaten cold on a sandwich. To Reheat: Just pop a slice in the microwave briefly to reheat. Storage: If wrapped properly, it should last 3 to 4 days in the fridge. Freezer: If you want to keep it longer, wrap securely and place in the freezer for up to 3 months. For best results, thaw overnight in the refrigerator.
Great sides to serve with meatloaf
Pretty much anything goes well with meatloaf! Try it with:
Potatoes: Instant Pot Mashed Potatoes, Mashed Red Potatoes, Instant Pot Baked Potatoes, or Crockpot Cheesy Potatoes Vegetables: Air Fryer Brussels Sprouts, Air Fryer Broccoli, Crockpot Carrots with Cinnamon Glaze, Butternut Squash with Smoked Paprika, or Green Beans with Bacon, Garlic, and Onion Dessert: Snickerdoodles
More Old Fashioned Classics
Looking for more “old-fashioned” classics? Try tuna casserole, an iconic dish from the 50’s, homemade sloppy Joes, or stuffed pepper casserole with rice and ground turkey. For dessert, Texas sheet cake is a must!
