Classic Meatloaf with Ground Beef

Ingredients

• 2 lbs ground beef (80/20 blend recommended)
• 1 cup bread crumbs (plain or Italian seasoned)
• 1 medium onion, finely chopped
• 1 green bell pepper, finely chopped
• 2 large eggs, lightly beaten
• 1/2 cup milk
• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

For the Glaze:

• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon yellow mustard
• 1 teaspoon Worcestershire sauce

Step-by-Step

1. Preheat your oven to 350°F (175°C).

2. In a large bowl, combine the ground beef, bread crumbs, chopped onion, and chopped green bell pepper.

3. Add the beaten eggs, milk, ketchup, Worcestershire sauce, garlic powder, onion powder, and dried thyme. Season generously with salt and pepper.

4. Using your hands (or a sturdy spoon), gently mix all the ingredients together until just combined. Avoid overmixing, as this can make the meatloaf tough.

5. In a separate small bowl, prepare the glaze by whisking together the ketchup, brown sugar, yellow mustard, and Worcestershire sauce.

6. Shape the meat mixture into a loaf on a baking sheet or in a loaf pan. If using a baking sheet, make sure it has a rim to catch any drippings.

7. Spread half of the glaze evenly over the top of the meatloaf.

8. Bake for 60-75 minutes, or until the internal temperature reaches 160°F (71°C).

9. During the last 15 minutes of baking, spread the remaining glaze over the meatloaf.

10. Let the meatloaf rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more flavorful and moist meatloaf.

The Perfect Meatloaf: Tips and Tricks

Meatloaf is a classic comfort food, but getting it just right can be tricky.

Too dry? Too bland? These are common meatloaf woes.

Let’s explore some key tips for meatloaf perfection.

Choosing the Right Ground Beef

The type of ground beef you use significantly impacts the final result.

An 80/20 blend (80% lean, 20% fat) is generally recommended.

This fat content provides moisture and flavor, preventing a dry, crumbly meatloaf.

If you prefer leaner beef, consider adding a bit of ground pork or veal to increase the fat content.

Avoid using ground beef that is too lean (e.g., 90/10), as it will likely result in a dry meatloaf.

Binding Agents and Moisture

Breadcrumbs, eggs, and milk act as binding agents, holding the meatloaf together.

They also contribute to a moist and tender texture.

Use plain or Italian-seasoned breadcrumbs, depending on your preference.

Some people prefer to use stale bread soaked in milk instead of breadcrumbs for a moister result.

Do not overdo it with the eggs. Too many eggs can make the meatloaf rubbery.

Flavor Enhancers and Add-Ins

Onions, bell peppers, garlic, and Worcestershire sauce are essential for adding depth of flavor.

Sautéing the onions and bell peppers before adding them to the meat mixture can enhance their sweetness.

Experiment with different herbs and spices, such as dried thyme, oregano, or rosemary, to customize the flavor.

Other popular add-ins include shredded carrots, celery, and even cooked bacon.

Don’t be afraid to get creative!

The Importance of the Glaze

The glaze adds a touch of sweetness and tanginess that complements the savory meatloaf.

A simple glaze of ketchup, brown sugar, and mustard is a classic choice.

Other options include using barbecue sauce, honey, or even a combination of all three.

Apply the glaze during the last 15 minutes of baking to prevent it from burning.

Avoiding a Dry Meatloaf

Overbaking is the most common cause of dry meatloaf.

Use a meat thermometer to ensure that the internal temperature reaches 160°F (71°C), but don’t go beyond that.

Letting the meatloaf rest for 10-15 minutes before slicing allows the juices to redistribute, resulting in a moister final product.

You can also add moisture-rich ingredients like grated zucchini or finely chopped mushrooms to the meat mixture.

Variations and Creative Twists

Meatloaf is a versatile dish that can be easily adapted to suit different tastes and dietary needs.

Explore these variations to add a new twist to your classic meatloaf recipe.

Italian Meatloaf

For an Italian-inspired meatloaf, use Italian-seasoned breadcrumbs, add some grated Parmesan cheese, and substitute the ketchup in the glaze with marinara sauce.

You can also add some chopped sun-dried tomatoes or olives to the meat mixture.

Serve with a side of pasta and your favorite marinara sauce.

Mexican Meatloaf

Give your meatloaf a Mexican flair by adding some chopped jalapeños, chili powder, cumin, and a can of diced tomatoes to the meat mixture.

Top with a layer of shredded cheese during the last 15 minutes of baking.

Serve with salsa, sour cream, and guacamole.

Turkey Meatloaf

For a healthier option, substitute ground turkey for the ground beef.

Turkey meatloaf tends to be drier than beef meatloaf, so be sure to add extra moisture by using more milk or adding some grated zucchini.

You can also use a combination of ground turkey and ground chicken for a more flavorful result.

Mini Meatloaves

Instead of making one large meatloaf, you can shape the meat mixture into individual mini meatloaves.

This is a great option for portion control and for kids who prefer smaller servings.

Mini meatloaves also cook faster than a large meatloaf, so adjust the baking time accordingly.

Glaze Alternatives

While ketchup-based glazes are the most common, there are many other options to choose from.

Try using barbecue sauce, honey mustard, or even a balsamic glaze.

For a spicier glaze, add some sriracha or hot sauce to your favorite glaze recipe.

Serving Suggestions and Sides

Meatloaf is a complete meal on its own, but it’s even better when served with complementary side dishes.

Consider these classic and creative side dishes to complete your meatloaf dinner.

Mashed Potatoes

Creamy mashed potatoes are a classic pairing with meatloaf.

You can use russet potatoes, Yukon gold potatoes, or even sweet potatoes.

Add some garlic, herbs, or cheese for extra flavor.

Roasted Vegetables

Roasted vegetables are a healthy and flavorful side dish that complements meatloaf perfectly.

Roast a mix of your favorite vegetables, such as carrots, potatoes, broccoli, and Brussels sprouts.

Season with olive oil, salt, pepper, and your favorite herbs.

Green Beans

Steamed or sautéed green beans are a simple and nutritious side dish.

Add some toasted almonds, garlic, or lemon juice for extra flavor.

You can also wrap the green beans in bacon for a more indulgent treat.

Mac and Cheese

Creamy mac and cheese is a comfort food classic that pairs well with meatloaf.

Use your favorite cheese or a combination of cheeses.

Add some bacon, breadcrumbs, or vegetables for extra flavor and texture.

Salad

A fresh salad is a light and refreshing side dish that balances out the richness of the meatloaf.

Choose a salad with a variety of greens, vegetables, and a flavorful dressing.

Make-Ahead and Storage Instructions

Meatloaf is a great dish to make ahead of time, as it tastes even better the next day.

Here are some tips for making meatloaf in advance and storing leftovers.

Preparing Ahead of Time

You can prepare the meat mixture up to 24 hours in advance.

Simply combine all the ingredients and store the mixture in an airtight container in the refrigerator.

When you’re ready to bake, shape the meatloaf and bake as directed.

You can also assemble the meatloaf and store it unbaked in the refrigerator for up to 24 hours.

Add the glaze just before baking.

Storing Leftovers

Store leftover meatloaf in an airtight container in the refrigerator for up to 3-4 days.

You can reheat it in the oven, microwave, or skillet.

Meatloaf also freezes well. Wrap individual slices or the entire meatloaf tightly in plastic wrap and then in aluminum foil.

Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating Instructions

To reheat meatloaf in the oven, preheat the oven to 350°F (175°C).

Place the meatloaf in a baking dish and cover with foil.

Bake for 15-20 minutes, or until heated through.

To reheat meatloaf in the microwave, place a slice of meatloaf on a microwave-safe plate and cover with a damp paper towel.

Microwave on high for 1-2 minutes, or until heated through.

To reheat meatloaf in a skillet, heat a tablespoon of oil in a skillet over medium heat.

Place a slice of meatloaf in the skillet and cook for 2-3 minutes per side, or until heated through.

Troubleshooting Common Meatloaf Problems

Even with the best recipe, meatloaf can sometimes present challenges.

Here’s how to troubleshoot common issues and ensure a perfect meatloaf every time.

Dry Meatloaf

As mentioned earlier, overbaking is the primary culprit for dry meatloaf.

Ensure your oven temperature is accurate and use a meat thermometer.

Adding extra moisture in the form of grated vegetables or extra milk can also help.

Avoid using overly lean ground beef.

Crumbly Meatloaf

A crumbly meatloaf usually indicates a lack of binding agents.

Make sure you’re using enough breadcrumbs and eggs.

Adding a bit more milk can also help to bind the ingredients together.

Avoid overmixing, as this can also lead to a crumbly texture.

Bland Meatloaf

A bland meatloaf lacks sufficient seasoning and flavor enhancers.

Don’t be afraid to generously season with salt, pepper, garlic powder, and onion powder.

Adding Worcestershire sauce, sautéed onions, and other flavorful ingredients can also help.

Experiment with different herbs and spices to find your favorite flavor combinations.

Meatloaf Falling Apart

If your meatloaf is falling apart, it likely wasn’t shaped properly or didn’t have enough time to set.

Ensure that the meat mixture is firmly packed into a loaf shape.

Let the meatloaf rest for at least 10-15 minutes after baking before slicing.

This allows the juices to redistribute and the meatloaf to firm up.

Overly Dense Meatloaf

An overly dense meatloaf usually results from overmixing the meat mixture.

Mix the ingredients gently until just combined.

Avoid packing the meat mixture too tightly when shaping the loaf.

FAQ About Classic Meatloaf

This FAQ addresses common questions about making classic meatloaf with ground beef.

How do I keep my meatloaf from drying out?

Use a meat thermometer and don’t overbake. Aim for an internal temperature of 160°F (71°C). Include ingredients like milk, breadcrumbs, and grated vegetables to add moisture. Letting the meatloaf rest before slicing also helps retain moisture.

Can I use ground turkey instead of ground beef?

Yes, but ground turkey is leaner. Add extra moisture like grated zucchini or more milk. Consider mixing ground turkey with a small amount of ground beef or ground pork for better flavor and moisture.

What kind of breadcrumbs should I use?

Plain or Italian-seasoned breadcrumbs work well. You can also use stale bread soaked in milk. Panko breadcrumbs can be used for a crispier texture.

Can I freeze meatloaf?

Yes, meatloaf freezes well. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

What temperature should I bake my meatloaf at?

Bake at 350°F (175°C). This temperature allows the meatloaf to cook evenly without drying out too quickly.