You can make the greatest meatloaf with common, everyday foods.
Ground beef is blended with onions, herbs, and savory flavors, and then a glaze that is better than just ketchup is put on top. Serve it with mashed potatoes that are velvety and roasted vegetables for a warm, comfortable meal that everyone will enjoy.
Picture by Gayle McLeod
What Makes This Meatloaf Unique
This classic meatloaf usually hits the spot when I want something hearty and warm that isn’t meatballs, chili, or shepherd’s pie. It’s juicy, satisfying, hearty, and just how my mom used to make it. This is why I keep going back to this recipe:
- It has the finest feel: It is juicy and soft, yet it is also strong enough to keep its shape. This meatloaf recipe is not too dense or compacted like so many others.
- It’s tastier than you think, and that’s because of the Worcestershire sauce and herbs! Worcestershire sauce not only makes the meat taste better, but it also provides a rich umami flavor that ketchup doesn’t have on its own. That’s why it’s also in the glaze!
- It’s naturally gluten-free. Some people put breadcrumbs in their meatloaf, but I like quick-cooking oats more. They have a comparable texture, will keep the meatloaf moist, are gluten-free, and are things you always have on hand. A victory for everyone!
- This is a cheap dinner idea: People started making meatloaf to “stretch” a package of ground beef. You might serve more people if you blended it with vegetables and herbs. And here’s some good news: you can repurpose leftovers into different meals all week long (I’ve got some suggestions below).
Easy Meatloaf Ingredients
I use 85% lean ground beef in this recipe to keep it moist and juicy, but you may use any lean ground beef you like. For the greatest texture, I also like to buy meat that has just been ground from the butcher. Ground beef that comes in a package is usually more tightly packed, which can make you mix it too much (which you don’t want to do).
Quick-Cooking Oats: You can use breadcrumbs, but quick-cooking oats are a terrific gluten-free choice. Rolled oats will work, although they will have a more obvious texture. Don’t try steel cut oats because they won’t cook right and will be too hard to chew. And don’t forget that you may make oatmeal in the morning with any oats you have left over!
You will need onion, garlic, eggs, milk (dairy or dairy-free), ketchup, Worcestershire sauce, fresh parsley, Italian seasoning, salt, and black pepper to fill the filling. These things make the recipe taste a lot better and give it a lot of power.
To make this super-flavorful glaze, all you need is a mix of ketchup, Worcestershire sauce, and granulated sugar. It has a little of sweetness and a hint of saltiness. Brown sugar is often used, but I’m also adding coconut sugar.
Below is the recipe with measurements that you may print out.
Classic Meatloaf Recipe
Things you need
Meatloaf:
- Ground beef
- Quick-cooking oats
- Onion
- Garlic
- Eggs
- Milk (dairy or dairy-free)
- Ketchup
- Worcestershire sauce
- Fresh parsley
- Italian seasoning
- Salt
- Black pepper
Glaze for Meatloaf:
- Ketchup
- Worcestershire sauce
- Granulated sugar
How to do it
You will need a baking sheet or casserole dish with a rim that is 9 by 5 inches. A lot of the time, people make meatloaf in a loaf pan, but I like to make it in a casserole dish without a pan. That means the glaze has more room to spread out! And that means that every bite will taste better.
- Mix the ingredients together. Set the oven to 350°F (175°C). Put the ground beef, onion, garlic, eggs, ketchup, Worcestershire sauce, oats, milk, parsley, Italian seasoning, salt, and pepper in a big bowl. Mix the ingredients together with your hands until they are well mixed, but don’t over-mix them.
- Make a loaf. Put the mixture on a casserole pan or a baking sheet with a rim and shape it into a loaf that is about 9×5 inches. You could also put the mixture in a loaf pan.
- Put the glaze on. Mix the ketchup, Worcestershire sauce, and sugar together in a small bowl. Spread it all over the top of the meatloaf.
- Make it. Put the meatloaf in the oven and cook it for 50 to 60 minutes, or until the inside temperature reaches 160°F (70°C).
- Cut it up and serve it. Take the meatloaf out of the oven and let it sit for 10 minutes. After that, cut it up and serve it! After that, cut it up and serve it with mashed potatoes and your favorite vegetables, like broccoli (or broccolini!). If you don’t let the meatloaf cool for long enough after baking it, it can come apart when you try to cut it.
You can keep leftovers in the fridge for three to four days.
How to freeze: Wrap each slice of meatloaf in plastic wrap or foil and put it in a bag that can go in the freezer. In the freezer, they will stay fine for up to three months.
Tip for making ahead: You can also prepare the meatloaf raw, wrap it in plastic wrap, and put it in the fridge the night before. Then, the next day, bake it fresh.
Questions that come up often
Is it possible to cut the recipe in half with one pound of ground beef?
If you’re using one pound of ground beef, just cut the other ingredients in half and it should work great. But I suggest monitoring the inside temperature much sooner to be sure it’s done.
Is it okay to use other kinds of ground meat?
You can do that! Another tasty choice is ground pork, especially if you mix half pork and half beef. If you use ground turkey, just know that it will taste lighter but still be good.
Why is it taking longer for my meatloaf to cook?
Every oven heats up in its own way, so the next time you cook this, turn up the heat. And don’t forget to use an instant-read thermometer to make sure you don’t overcook it.
How to Use Leftover Meatloaf
I also really like creamed corn, coleslaw, and sauteed spinach as sides. For a lighter option, I like mashed sweet potatoes and mashed cauliflower.
- Make a sandwich or wrap with meatloaf: A piece of meatloaf is the best “patty” for a sandwich, whether you use bread or lettuce leaves.
- When I’m stir-frying vegetables and want to add ground beef, crumbled meatloaf is so easy! You may mix it into any stir-fry by breaking it up with your hands or a spatula.
- To prepare a quick and easy bolognese sauce, break up the meatloaf into smaller pieces, like I did in my zucchini noodle bolognese.
I hope you enjoy this meatloaf dish that originates from my upbringing (thanks, Mom!). Please leave a comment below to let us know how it came out if you make it. Your review will be helpful to other people in the community!