How do you make the best meatloaf
I think most folks at some point in their lives have had either great experiences with meatloaf or really bad ones. Maybe the meatloaf was a tad dry or maybe it tasted like a lump of beef and nothing else. And if that bad experience came from childhood, and Mom was trying to feed 9 or 10 children, as was a common situation many years ago, she didn’t have the time (or probably the energy) to be fancy-ing it up. It’s cheap it’s a hot meal on the table.
Meatloaf really can taste good
Meatloaf is fairly inexpensive, easy, filling and can feed a lot of folks. And perhaps the name does not help it’s case at all, but let’s face it, when a meatloaf is done right, it is so comforting to the soul. Personally, I’m a meatloaf lover. But if you aren’t, then maybe it’s time you give it a second chance. Because meatloaves need love to, even if they aren’t the prettiest girl showing up to the party.
What you’ll need:
ground beef (80/20 works good)
milk
egg
sliced bread
Worcestershire sauce
onion powder
salt
salt
dry ground mustard
black pepper
hot sauce (or slightly more, to taste)
garlic powder
ketchup
How to make:
Heat oven to 350F degrees. Combine all ingredients in a large bowl (except ketchup.) Don’t be afraid to get in there with your hands – they work best.
Spread mixture into an ungreased loaf pan or shape into a loaf on a sheet pan.
Spread ketchup on top of meatloaf.
Cook for an hour to an hour and 15 minutes (or until a meat thermometer reads 160 degrees). Let stand for 5 minutes and serve.
Cook’s Note: This can be made in a loaf pan (with the same cooking time.) Cooking it on a sheet pan will help some of the fat spread away from the meat if you are looking to make this a slightly leaner dish.
Enjoy
The Best Meatloaf recipe
Momma's best meatloaf is not the old-school dry meatloaf from our childhood. This ground beef meatloaf is full of flavor and is moist and scrumptious!
Print Pin RatePrep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 4
Calories: 428kcal
Ingredients
- 1 pound ground beef
- 3/4 cup milk
- 1 egg
- 3 slices bread torn up into small pieces
- 1 tablespoon Worcestershire sauce
- ½ tablespoon onion powder or 1/2 cup finely chopped onion
- ½ teaspoon salt
- ½ teaspoon dry ground mustard
- ¼ teaspoon black pepper
- ¼ teaspoon hot sauce
- ⅛ teaspoon garlic powder
- ½ cup ketchup
Instructions
- Heat oven to 350 degrees.
- Combine all ingredients in a large bowl (except ketchup).
- Spread mixture into an ungreased loaf pan or shape into a loaf on a sheet pan.
- Spread ketchup on top of meatloaf.
- Cook for an hour to an hour and 15 minutes (or until a meat thermometer reads 160 degrees).
- Let stand for 5 minutes and serve
Notes
This can be made in a loaf pan with the same cooking time.
Nutrition
Calories: 428kcal | Carbohydrates: 22g | Protein: 24g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 126mg | Sodium: 832mg | Potassium: 548mg | Fiber: 1g | Sugar: 10g | Vitamin A: 5.7% | Vitamin C: 2.2% | Calcium: 12% | Iron: 19.3%
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Want more meatloaf inspired recipes? You gotta try these!
Instant Pot Meatloaf and Potatoes
Meatloaf Melts
Mozarella Stuffed BBQ Meatloaf
The Country Cook says
Jen -thank you so much for that comment! You made my day!! It really means so much to me to hear that your enjoying the recipes. I hope you find lots more that you love!
Ann says
Making this right now!!
Dr Renee says
I made this meatloaf for dinner last night and it was delicious. I cooked the loaf on a sheet pan as suggested (traditionally, I use a loaf pan) and it turned out great! So much more crunchy crust!
Anonymous says
Sitting here at 2am cause I can't sleep looking for something for dinner tonight when I came across this, Do you have to use the ground mustard? I have everything else to make but not that. Don't want to have to go to Wally World today, Thanks
Mandee says
I found on google that you can sub regular mustard…. 1 tsp of dry = 1 tbsp mustard
Anonymous says
Adding a can of undrained Rotel is something my grandmother has done for years…gives it a kick and keeps it moist since it bakes uncovered:)
Annie Burrow says
My husband and I love a meat loaf every couple of months. I started mixing mine in a large shallow bowl and make a rough form then slide it into my hot, lightly greased 12" cast iron skillet and finish forming it so ends touch the edge of skillet (meat is narrow and long like the shape of loaf pan). it comes out so yummy!
Anonymous says
My recipe is a little different. I use crushed Sunshine cheezit crackers instead of bread and I make several mini loaves and pop in the oven so everybody can have their crunchy ends.
Anonymous says
Your meatloaf looks great. I also have a picky son who doesn't like onions in his meatloaf. But I grate my onion into the meatloaf and still get that wonderful addition of flavor without having to pick out pieces of onion! You can't even see it! He doesn't even know its in there!!
Junassicpark says
I make my meatloaf in a cake pan and put cut up potatoes, carrots and onions around it. Veggies baked in meatloaf drippings are to die for.
My meatloaves are never the same twice, like my vegetable soup. I just go through the fridge and start throwing stuff in. Examples: Worcestershire sauce, soy sauce, bbq sauce, A-1, onion powder or diced onions, bell pepper, mushrooms, black olives, garlic powder.
I'm going to try adding milk next time
Anonymous says
I doubled the recipe what will that do to the cooking time?
Brandie (The Country Cook) says
IF you double the recipe, you will need to add to two separate loaf pans. Just cook them side by side. Hope this helps.
MathewsLisaJ says
Just a tip from a mom with kids all grown now, use a cheap spaghetti sauce in place of ketchup in the meatloaf. It adds great flavor. Also, I always added brown sugar and a little mustard to the spaghetti sauce for the top of the meatloaf. By the way, for the person who suggested grating the onions…brilliant! I wish I had thought of doing that. Oh, the problems that would have solved with my picky kids!
Brandie (The Country Cook) says
That is a great tip MathewsLisaJ! Will have to try that out! Thanks for giving me some of your wisdom, those picky eaters will drive you nuts!
Fridayand Gurls TheManitobaKrew says
Just came across your site and this wonderful recipe through Pinterest. Looks and sounds delicious. I live alone and thinking about making this in muffin tins, as a whole pound of meat is way too much for one person
Beverly says
A picky eater here. Those of you grating onion to slip into the meatloaf, if you serve it to a TRULY picky eater, they’ll shove it right back at you. My taste sense for onion is so strong that it can tell if a sandwich maker has handled onion before they made my sandwich … the taste transfers to my bun/bread. Now, I always ask sandwich makers to change their gloves before they make my sandwich. Believe me, I’d know if there is ANY kind of onion (ground, powdered, green, etc.) in anything served to me. So, don’t think you’ll always get away with grating onion, or otherwise “hiding” it in food!
This recipe sounds scrumptious, so I’ll probably divide it into two smaller loaves and make one without onion for myself, and add onion to the other for the other people.
Laura says
Make sure to change your gloves! Would hate to transfer the flavor of the onions!
Carol Davis says
Would like to make your meatloaf. We eat honey wheat bread, could I use that or should I use white bread? Can’t wait to try it!
Brandie says
You could use the honey wheat bread.
Marissa says
Hi! I am trying your recipe tonight. I have Italian bread crumbs, could I use this in place of the bread? If so, is it the same amount as the bread? Thanks!
Brandie @ The Country Cook says
Hi Marissa, sorry I am just seeing your comment. You can absolutely use bread crumbs. 1/3 cup should do it.
Carolyn jane says
Sounds good. John likes it with half ground beef and half sausage. Mom always used crushed saltines. I add about half a diced green bell pepper. The egg is the binder that holds it together. I use two. A little milk added to the egg Letting the loaf rest a few minutes makes it easier to slice. Also I’ve added peeled quartered potatoes in for about the last half hour. Thanks for sharing!
Amanda says
5 stars!!!
ManikMedik says
Just made this for my family. My picky 10 year old had three helpings, which is a huge win. I doubled the batch using 1# of 80/20 and 1# of ground pork. I also added some crushed saltines to help make the mix a little less wet. In any case, it turned out perfect!
Sheri says
I’m trying this in zuchinni boats. I’ve made this before and it’s delicious.
Katie King says
If I wanted to make these ahead and freeze in 8X4 disposable pans, would I thaw completely in fridge first and then cook as directed or cook from frozen?
Betty Allen says
Do you cover this or not .
Robert Sherer says
This the go to meatloaf recipe at my house, perfect every time!
Brandie @ The Country Cook says
Woo hoo! Love hearing that Robert! Thank you so much for taking the time to come back and comment on it!