This Reliable Meatloaf Recipe Deserves To Be On Your New Year's Table
Hearty, comforting, easy and affordable? There aren’t many dishes that check all those boxes the way meatloaf can, which is what makes it a classic.
This Reliable Meatloaf Recipe Deserves To Be On Your New Year's Table
If you remember nothing else from this recipe, memorize this: Do not use extra lean beef. 85% lean is ideal for meatloaf because when the loaf bakes, the fat melts and binds with the eggs and breadcrumbs, which will keep the meat moist and juicy.
How To Make Meatloaf: The Basics
Grate your onion. Bigger chunks of onion aren’t always visually appealing, and the meatloaf often crumbles around larger pieces of onion when sliced
How To Make Meatloaf: The Basics
Skip the loaf pan. I prefer free form meatloaves to those cooked in a loaf pan. A free form loaf exposes more meat, so more of the exterior can be glazed, thus providing a more flavorful meatloaf.
How To Make Meatloaf: The Basics
Let your meatloaf rest. When your meatloaf has finished baking, let it sit for 10 minutes before slicing; this allows the juices to redistribute as the loaf cools.
How To Make Meatloaf: The Basics
Use a loaf pan if you must. While this isn’t my preference, it’s doable with this recipe. The sides won’t be glazed or caramelized, but if you’re firm on this, go for it. Pack the meatloaf into a 9-inch loaf pan and bake as directed.
Meatloaf Variations To Try
Use ground turkey or chicken if you want. Just make sure it’s regular ground turkey or chicken, not ground breast. Breast meat is too lean, regardless of how many binding ingredients you add.
Meatloaf Variations To Try
Make a gluten-free meatloaf if that’s your preference. For a gluten-free meal, simply swap in gluten-free panko breadcrumbs. You can also crush up gluten-free crackers or crushed-up corn- or rice-based cereals.
Meatloaf Variations To Try
Reimagine leftovers. This recipe calls for 2 pounds of ground beef because that’s what you need to make the best meatloaf. That also means you might have leftovers.
Meatloaf Variations To Try
If you'd like to make this meatloaf in advance, prepare as directed, but instead of baking, cover it with plastic wrap and refrigerate for up to 3 days. Bake as directed when you're ready to serve.
The Ultimate Meatloaf Recipe
Makes: 6 to 8 servings
Ingredients:
For the meatloaf:
– 2 pounds 85% lean ground beef
– ¾ cup panko breadcrumbs, regular or gluten-free
– 2 large eggs
– 1 medium onion, grated, about ½ cup grated
– 3 cloves garlic, minced
The Ultimate Meatloaf Recipe
– ¼ cup ketchup
– ¼ cup milk
– 2 tablespoons chopped fresh parsley
– 1 ½ teaspoons Worcestershire sauce
– 1 ½ teaspoons Italian seasoning
– 1 teaspoon salt
– ½ teaspoon freshly ground black pepper
The Ultimate Meatloaf Recipe
For the glaze:
– ⅓ cup ketchup
– 1 tablespoon light or dark brown sugar
– 1 teaspoon Dijon mustard or yellow mustard
The Ultimate Meatloaf Recipe
Instructions:
1. Preheat oven to 350 F. Line a large baking sheet with parchment paper or aluminum foil. If you’re using aluminum foil, spray the foil with cooking spray.
The Ultimate Meatloaf Recipe
2. In a large bowl, combine all the meatloaf ingredients. Use your hands to mix until completely blended. Transfer the mixture to the prepared baking sheet and shape into an 8x4-inch loaf.
The Ultimate Meatloaf Recipe
3. Bake for 45 minutes.
4. Remove the meatloaf from the oven and increase the oven temperature to 400 F.
The Ultimate Meatloaf Recipe
5. Meanwhile, whisk together the glaze ingredients and then brush it over the top and sides of the meatloaf until well covered.
6. Remove from oven and let the meatloaf rest for 10 minutes before slicing.
The Ultimate Meatloaf Recipe
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