How To Make Meatloaf From Scratch
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Roughly once a year right about now, as it so happens I get a sudden and very urgent hankering for meatloaf. One day, its stuffed squash and warm grain salads and beef stews, and the next day, all I can think about is meatloaf. Tender, savory bites of meatloaf glazed with ketchup. If you have been scarred by dry or tasteless meatloaf in a past life, its time to revisit this classic. Heres how to make the most tender, most tasty meatloaf you can imagine.
Making The Best Meatloaf
Moisture is key to making the best meatloaf. In my recipe I add moisture in four different ways:
- Beef with higher fat content instead of lean meat. The extra fat keeps the meat nice and juicy.
- A baking soda slurry is added to the meat. This enhances the PH levels in the beef and stops the proteins from binding too quickly .
- Moistening the breadcrumbs with milk instead of using them dry keeps them from absorbing the juices from the meat.
- Using sauteed onions adds moisture from the oil theyre cooked in.
Can You Freeze Traditional Meat Loaf
Bake meat loaf without glaze. Securely wrap cooled meat loaf in foil, then freeze. To use, partially thaw meat loaf in refrigerator overnight. Prepare and spread glaze over top reheat on a greased shallow baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°.
Savory Meat Loaf:
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Can You Freeze Meatloaf
- Of course! Wrap each raw meatloaf tightly in saran wrap then foil.Put it into a ziploc bag. Label and date it. Properly storing meatloaf in the freezer will prevent freezer burn or contamination. Frozen meatloaf wrapped properly will last up to 3 months.
- When you are ready to bake it, let it defrost overnight in the refrigerator and proceed with the baking instructionsper the recipe. Yes you can cook the meatloaf frozen, but it will take much longer to cook through.
Best Ever Homemade Meatloaf Recipe
For good eating here is a homemade meatloaf recipe you dont see ever day. First off let me say I promise you one thing this meatloaf wont taste like your mother in laws dense, spongy, or dried up meatloaf. In fact this meatloaf will be the exact opposite in taste and texture and hands down will probably be the best meatloaf you have ever eaten. After trying the recipe just let me know if you feel the same way as I do about the recipe.
Second, Id like to thank our friend Larry from The Wolfe Pit who provided this wonder recipe for everyone to enjoy. This is something youll want to make for dinner and with the leftover youll want to make meatloaf sandwiches to take in for lunch. At least that is what I always do :).
Now who else is ready to learn how to prepare a quick, easy, and delicious meat loaf? Just watch the quick video below, its only 1 minute and 48 seconds long, to see how its done. Or you can just jump down and print off the recipe ingredient and try this out yourself.
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The Best Meatloaf Glaze:
I love this super easy topping for my meatloaf because its just 3 simple ingredients and I always have them on hand.
Mix the ketchup, mustard and brown sugar together in a bowl. After the first round of baking, spread the sauce evenly over the top of the meatloaf, then increase the oven temperature and bake again until finished.
The sauce gives the meatloaf a nice kick of flavor on top!
Why This Recipe Works
Meatloaf recipes are typically made of ground meats mixed with vegetables, seasonings, and crushed crackers or fine breadcrumbs, and are held together with a binder usually an egg or two. This top-rated recipe for Best Meatloaf demonstrates how to make a meatloaf using the most simple ingredients and tried-and-tested techniques:
Meat mixtureThis recipe for Best Meatloaf uses extra-lean ground beef, which means the fat-to-meat ratio is about 4 percent fat to 96 percent lean. The low ratio of fat results in a meatloaf with minimal grease. But since fat carries flavor, you’ll want to add some back to keep blandness at bay. By adding a touch of sour cream to the mixture, this recipe benefits from that little extra fat plus a hint of tangy flavor at the same time. Note: adding milk is optional and may only be necessary if you’re cooking at higher altitudes.
Sautéed vegetablesCooking minced aromatics in butter before adding it to the meat mixture mellows the flavors and ensures you won’t bite into the sharp taste of onion and garlic.
Flavor boostersThere’s nothing shy about the taste of Worcestershire sauce, and adding it to the mix along with tomato sauce brings sweet and savory flavor to every bite. A top glaze of tomato sauce and ketchup creates a delectable sauce to finish the dish.
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Can I Bake Meatloaf On A Baking Sheet
Absolutely! However, keep in mind that using a loaf pan keeps all the glaze in place perfectly and the meat is juicier. Also, the shape is adorable.
But, you could bake it on a baking sheet with aluminum foil. Then, create a self-made pan with uniform edges to keep the dripping as it is baking. Simply, shape the loaf, glaze it, and then bake. This will also result in crispier edges.
What To Do With Leftover Meatloaf
If you end up with leftovers, we have some great meatloaf ideas on how to utilize them:
- Homemade Meatloaf Sandwiches
- Crumble it and use it to make this Creamy Beef and Shells Pasta.
- Also, using the same concept, make some Classic Chili.
- Alternatively, get some zucchini and make these Stuffed Zucchini Boats.
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Homemade Meatloaf With Smashed Potatoes
Good ol meatloaf and smashed potatoes. It feels a little old fashioned to me ~ like maybe I should be wearing a vintage dress and heels while I make it ~ a-la June Cleaver ~ although, truth be told, Ive never seen an episode of Leave it to Beaver!:)
This easy meatloaf recipe is juicy and full of flavor, with the perfect tangy & sweet glaze baked right on top. Its perfect serve with smashed potatoes , baked potatoes, or mashed potatoes.
Meat Loaf Recipe Substitutions And Additions
PROTEIN: When making this dish, you can swap out the lean hamburger for another type of ground meat if youd like. Ground chicken meatloaf or ground turkey meatloaf are two other good options.
ONIONS: If youre not a fan of onions, this recipe can be made without them.
OUR RECIPE DEVELOPER SAYS
Sauté the onion before mixing it into the beef mixture. Sautéing will release the onions flavors, making your meatloaf even more flavorful.
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The Basic Meatloaf Formula
All recipes for meatloaf start with the same basic formula: 2 pounds of ground meat and a panade made of bread or crackers soaked in milk. Along with a few eggs, this panade helps to hold the ground meat together and adds some essential moisture to the mix. Dont worry your meatloaf wont taste like bread, but youll definitely miss it if its not there!
How To Make Homemade Meatloaf
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Tips For Making Meatloaf Amazing
- DO NOT over mix it after you put the oatmeal in. If you do, it turns very gummy. Although it never happened to me, Ive heard horror stories. )
- Be careful not to pack the loaf pan too tight with the meatloaf mixture. Just gently press it into the loaf pan before you flip it onto the baking pan or you can just form it into a loaf shape with your hands.
- Line the baking sheet with parchment paper or aluminum foil for easy cleanup.
- For easy slicing, rest the meatloaf for 5-10 minutes after baking before slicing.
- Meatloaf typically is served with some type of potato. Baked potatoes work great. Or, the smashed potato recipe below is a great variation and also a hit!
Amount Per Serving:
Secrets To The Perfect Meatloaf
When it comes to making a great meatloafthe best everyoull need to know a few secrets. Yes, ground chuck and ground pork make the best meatloaf mix because of their high-fat content. Theyre also my favorite combination of meats for this recipe. But if you want to try part or all, sirloin for a lower fat content , you can still make a great meatloaf with my tips.
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Tips On How To Make The Best Meatloaf:
- DO NOT OVERMIX which can result in a tough/dense meatloaf
- Line your loaf pan with parchment paper with edges hanging over the pan for easier removal of meatloaf.
- Keep the juices from the pan and pour over the sliced meatloaf before serving.
- Chop the onion finely, allowing it to cook through
- Gently press meat into the pan so it holds its shape.
- Rest meatloaf for 10 minutes before slicing
Allrecipes Community Tips And Praise
“Super great base recipe,” according to one Allrecipes community member. “I added a lot more spices and tweaked the sauce a little. Tried to go for seconds, but was way too full. Will be making this again!”
“It was simple and quick,” says Simpson. “I loved it. I added green peppers and used honey BBQ sauce instead of ketchup. It turned out great.”
“Great recipe,” raves another Allrecipes community member. “Easy to prepare. The directions are easy to follow and produce a great meatloaf. Wonderful flavor and texture!”
Editorial contributions by Corey Williams
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How Not To Make A Meatloaf
I have to be honest. Meatloaf for me isnt a dish that I love. It all stemmed from experience when I was in high school. We had moved to Texas and my Mom had a very small kitchen. It is difficult in moving from a large kitchen to one that is very small.
She stored baking pans under the kitchen sink. This will soon become significant. My Mom used the sink one day to store cleaning water in. Pinesol was the cleaner of her choice. This will also become significant.
My Mom was known for making a really good meatloaf. She would put all sorts of special ingredients in there herbs, spices, and she always topped it with ketchup. It was always a great meal.
One day it wasnt so great. She made her special meatloaf. We all sat down for dinner to enjoy this delight. You might wonder what Pinesol tastes like. I am here to tell you it tastes exactly like it smells.
When I took a bite, the flavor was horrific. It wasnt until everyone took a bite of the meatloaf that my horror was realized.
Apparently, the Pinesol dripped from the sink and into the pan and had dried. I must say for years after, this was a dish that I couldnt eat no matter how much I tried. It took until I was in my 20s until I was able to try meatloaf again.
How To Make Meatloaf
This super simple recipe only needs to be mixed and baked! Its a comforting, easy dish thats perfect for a family meal.
- Prep Oven & Pan: Preheat the oven to 350°F. Line a loaf pan with foil and lightly grease both the pan and the foil .
- Make Meatloaf Mixture: In a large bowl, mix the ground beef, breadcrumbs, onion, egg, ½ cup of the barbecue sauce, Worcestershire sauce and seasonings. Mix until well-combined, but do not overmix, or the meatloaf will be tough.
- Shape Loaf: Shape the beef mixture into a loaf in the prepared pan. Spread the remaining barbecue sauce over the top.
- Bake: Bake the meatloaf for 50 minutes, or until the internal temperature registers at 165°F. Let the meatloaf stand for 5 minutes before serving.
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Tips From The Betty Crocker Kitchens
- tip 1 To make this ahead, prepare and shape the loaf, cover and refrigerate for up to 5 hours. Bake just before serving.
- tip 2 When purchasing ground beef, there are a couple of things you should check for, including color and a sell-by-date . Beef that is 80 percent lean has 20 percent fat. If you prefer leaner ground beef, look for 85 percent or 90 percent lean.
- tip 3 Out of bread or prefer not to use it? You can swap in 1/2 cup Progresso® dry bread crumbs, 1/2 cup crushed seasoned crackers or 3/4 cup quick-cooking oats instead.
- tip 4 A meat thermometer is a kitchen tool that we really think every home cook should own, because its a surefire way to cook your meat perfectly. In this recipe, youre looking for a temperature of 160°F in the center.
- tip 5 Did the meatloaf of your youth feature a packet of Lipton® onion soup or a shot of hot sauce? This recipe is amenable to customizations of that sort. While its perfectly delicious as written, its a solid place to start if you want to tailor your meatloaf to suit your tastes or indulge your nostalgia.
- tip 6 When you want to shake things up, try our Cheesy Stuffed Meatloaf. Its a variation on this classic recipe but adds in Italian seasoning and cheeses and features a combination of both ground pork and turkey, in place of beef. Find even more delicious versions of this dish among Bettys best meatloaf recipes.
How To Freeze Meatloaf
Before Cooking To freeze meatloaf before cooking, place in a loaf pan lined with plastic wrap . Freeze completely, seal well. Defrost raw frozen meatloaf in the refrigerator 24 hours. Bake as directed.
After Cooking Once cooked and cooled, freeze individual slices on a parchment-lined pan. Once the slices are frozen, transfer to a freezer bag. This makes it easy to grab one slice or several to reheat! Simply reheat in the microwave or in the oven.
Did you make this meatloaf? Be sure to leave a comment and review below!
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Heres How To Make Smashed Potatoes:
1.Wash baby potatoes and place in large saucepan covered with water.
2. Bring to a boil and cook until fork tender. Be careful that you dont overcook them, though, or they will fall apart.
3. Drain cooked potatoes, and place on baking dish.
3. Smash each one with a potato masher.
4.Brush each one with olive oil and sprinkle with salt & pepper and any other spices of choice.
5.Place in a 400 degree oven & bake until they are lightly browned and slightly crispy. .
When making smashed potatoes to go with meatloaf, I bake the meatloaf first. Once I take it out of the oven, I increase the ovens temperature and bake the smashed potatoes.
Meatloaf slices cut easier if it rests a few minutes before slicing, so baking the potatoes while its resting works well.
Ummumm..Good!
Why Does My Meatloaf Fall Apart
There can be many reasons why your meatloaf falls apart. The most common reason is that your meatloaf doesnt have enough binding agents. To help your meatloaf stay together add things in like eggs and bread crumbs because they are key ingredients that bind meat stick together. Another reason why your meatloaf may be falling apart is that it is overcooked.
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How To Store This Meatloaf Recipe
IN THE FRIDGE: Store leftover meatloaf in an airtight container or wrap it tightly in aluminum foil. Place in the refrigerator for 3 to 4 days.
IN THE FREEZER: This traditional meatloaf recipe can be frozen for up to 3 months. Wrap the meatloaf tightly in plastic wrap and foil.
Then, place it in a freezer bag. Defrost meatloaf in the fridge before reheating.
This homemade meatloaf recipe is a classic home-style meal. Lean ground beef is mixed with a savory combination of seasonings and then topped off with a delicious tangy glaze.
You cant go wrong with this simple traditional dinner for busy weeknights.
How Long To Cook Meatloaf
I have to talk about timing when it comes to a heavier bake like meatloaf. Ive found success with a cook time of 50 minutes, but depending on your oven, your pan and your ingredients, that time may vary. The most important thing is the temperature. Even if you have to cook the meatloaf an extra ten, twenty, or even thirty minutes, be sure it reaches 165°F.
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What To Serve With Meatloaf
I cant think of a better way to serve Meatloaf than on a pile of creamy mashed potato, though for a lower carb version, cauliflower mash would be fantastic too.
Dollop of ketchup, a leafy salad or steamed greens with dressing and you have yourself an epic plate of home cooked comfort-food bliss, with the added bonus of meatloaf sandwiches to enjoy tomorrow! Nagi x