Okay, so picture this: I’m, like, *seven* years old, right? And the *only* thing that could get me to stop playing outside was the smell of my mom’s meatloaf baking. Seriously! That savory, kinda sweet aroma? Forget about it! It was pure magic. And guess what? This Classic Meatloaf Recipe? It’s *that* good. It’s seriously easy to throw together – even I can do it after a long day – and it’s the most comforting, delicious thing EVER. I’ve been tweaking this recipe for years (thanks, Mom!), and trust me, it’s a winner. This is what I make when I need a guaranteed crowd-pleaser.
Why You’ll Love This Classic Meatloaf Recipe
Okay, seriously, why *won’t* you love it? Let me break it down:
- It’s packed with flavor! We’re talking savory, a little sweet, totally addictive, and comforting.
- Super easy to make. I mean, dump, mix, bake. Done!
- The whole family will devour it. Even picky eaters, I swear!
- It’s like a warm hug in food form. Perfect for those cozy nights in.
Trust me; this classic meatloaf recipe is about to become a staple in your house. You’ll see!
Ingredients for the Classic Meatloaf Recipe
Alright, let’s talk ingredients! Here’s what you’ll need for this amazing Classic Meatloaf Recipe. Don’t skimp – each thing plays a part!:
- 2 pounds ground beef – I usually go for 80/20, it keeps it nice and juicy!
- 1 small onion, finely diced (about 1 cup diced) – Trust me, dice it small; nobody wants big ol’ chunks of onion.
- 4 garlic cloves, minced – Fresh is best, always!
- 2 large eggs – They’re the binder that holds it all together.
- 2 tablespoons ketchup – Adds a little tang and sweetness.
- 1 tablespoon Worcestershire sauce – The secret ingredient! Don’t skip it!
- 2/3 cup quick-cooking oats – Helps keep it moist, I swear.
- 1/3 cup milk – Just a splash!
- 2 tablespoons finely chopped fresh parsley – Adds a pop of freshness.
- 1 teaspoon Italian seasoning – Gotta have that Italian flavor!
- 1 teaspoon kosher salt – Seasoning is KEY!
- 1/2 teaspoon ground black pepper – A little kick never hurt anyone.
For the Glaze:
- 1/2 cup ketchup – You can use fancy ketchup if you’re feeling fancy.
- 1 tablespoon Worcestershire sauce – Yep, more of it!
- 1 tablespoon coconut sugar or brown sugar – Adds a little caramel-y goodness.
Got all that? Good! Let’s get cooking!
How to Prepare This Classic Meatloaf Recipe: Step-by-Step Instructions
Okay, people, listen up! This is where the magic happens. Follow these steps, and you’ll have meatloaf perfection. I promise!
Mixing the Classic Meatloaf Recipe Ingredients
Alright, grab that big bowl! Throw in the ground beef, diced onion, minced garlic, eggs, ketchup, Worcestershire sauce, oats, milk, parsley, Italian seasoning, salt, and pepper. Now, here’s the *super* important part: mix it all together with your hands (yes, get in there!) until it’s *just* combined. Don’t overmix it! Seriously, that’s the secret to a tender, not-tough meatloaf. Overmixing equals tough! We want tender! Got it?
Forming the Classic Meatloaf Recipe
Okay, so grab a casserole pan or a rimmed baking sheet. I usually use a baking sheet ’cause it’s easier to clean, but whatever floats your boat! Plop that meat mixture onto the pan and shape it into a loaf. Aim for about 9×5 inches-ish. It doesn’t have to be perfect, we’re not building a house here! Just make sure it’s kinda loaf-shaped, you know?
Glazing the Classic Meatloaf Recipe
This glaze? *Chef’s kiss!* In a small bowl, whisk together the ketchup, Worcestershire sauce, and coconut sugar (or brown sugar, whatever you have!). Now, brush that glaze *all over* the top of the meatloaf. Don’t be shy! Get every nook and cranny. This is what gives it that beautiful, sticky-sweet crust. My favorite part is when it bubbles!
Baking the Classic Meatloaf Recipe
Preheat that oven to 350 degrees F (175 degrees C). Pop that meatloaf in and bake for 50 to 60 minutes. Now, here’s the *other* super important part: you gotta make sure it’s cooked all the way through! The internal temperature should reach 160 degrees F (70 degrees C). Use a meat thermometer – trust me, it’s worth it! Nobody wants undercooked meatloaf, yuck! For more information on safe internal temperatures for meats, check out FoodSafety.gov.
Resting and Serving the Classic Meatloaf Recipe
Okay, the meatloaf’s out of the oven! But don’t slice into it just yet! Let it rest for 10 minutes. I know, I know, the waiting is the hardest part! But trust me, this lets the juices redistribute, so it stays nice and moist. Then, slice it up and serve! I love it with mashed potatoes and green beans. Comfort food heaven!
Tips for the Best Classic Meatloaf Recipe
Want meatloaf that’ll knock your socks off? Of course, you do! Here are my top tips, learned from years of meatloaf makin’!
- Don’t overmix! I can’t stress this enough. Gentle hands, people!
- Let it rest! Seriously, those 10 minutes are crucial. Don’t skip ’em!
- Make sure it’s cooked through. A meat thermometer is your best friend here! 160 degrees F (70 degrees C), remember?
- Don’t be afraid to experiment with the glaze! A little Dijon mustard? A dash of hot sauce? Go wild!
- And the most important tip of all? Make it with love! ‘Cause food always tastes better when it’s made with love.
Trust me, follow these tips, and you’ll be a meatloaf master in no time!
Ingredient Notes and Substitutions for Your Classic Meatloaf Recipe
Okay, so maybe you’re missing an ingredient or two? Don’t panic! Here are some easy swaps you can make for this Classic Meatloaf Recipe:
- Ground Beef: I love ground beef, but you can totally use ground turkey or even ground chicken! Just make sure it’s not *too* lean, or your meatloaf might be dry. A little fat is your friend!
- Quick-Cooking Oats: Don’t have oats? No problem! You can use breadcrumbs instead. Just make sure they’re plain, not seasoned.
See? Easy peasy! Don’t be afraid to get creative and use what you have on hand. It’s all about making it your own!
Serving Suggestions for Your Classic Meatloaf Recipe
Okay, so you’ve got this amazing meatloaf…now what? Well, mashed potatoes are a MUST in my book! Seriously, the gravy (or even just the meatloaf juices!) over creamy mashed potatoes? Forget about it! And some steamed green beans or a simple side salad? Perfect! It’s a classic combo for a reason!
Storing and Reheating Your Classic Meatloaf Recipe
Got leftovers? Lucky you! This Classic Meatloaf Recipe is even better the next day! Just pop it in an airtight container and stick it in the fridge. It’ll keep for 3-4 days, easy! To reheat, just microwave it (I know, not fancy, but it works!) or warm it up in a skillet with a little butter. Yum!
Nutritional Information for This Classic Meatloaf Recipe
Alright, let’s talk numbers! Now, keep in mind, this is just an estimate, okay? It can vary depending on the exact ingredients you use and how big your slices are. But, roughly, here’s what you’re looking at per slice of this Classic Meatloaf Recipe:
- Calories: Around 350
- Fat: About 20g
- Protein: A whopping 25g!
- Carbs: Around 15g
So, yeah, it’s not exactly a health food, but it’s packed with protein and flavor! Everything in moderation, right? And honestly, it’s so worth it! Treat yourself!
Classic Meatloaf Recipe FAQs
Okay, so you’ve got questions? I’ve got answers! Here are some of the most common questions I get about this Classic Meatloaf Recipe:
Can I freeze meatloaf? YES! Absolutely! Cooked meatloaf freezes beautifully. Just wrap it tightly in plastic wrap and then foil, and it’ll keep in the freezer for up to 3 months. Thaw it in the fridge overnight before reheating.
What can I substitute for breadcrumbs? If you don’t have oats, or want a breadcrumb substitute, you can use crushed crackers or even almond flour in a pinch! Just use the same amount as the oats! Easy peasy!
How do I keep my meatloaf moist? Ah, the million-dollar question! Don’t overmix the meat, use a bit of fat in your ground beef (80/20 is perfect!), and don’t overbake it! And that resting period? Super important for keeping all those juices where they belong – *in* the meatloaf!
Can I add veggies to my meatloaf? You bet! Diced carrots, celery, bell peppers… go wild! Just make sure they’re finely diced so they cook through evenly. You can add them in the mixing stage, just like the onions and garlic!
Enjoy Your Classic Meatloaf Recipe!
Seriously, go make this Classic Meatloaf Recipe! Then, come back here and tell me what you think! Leave a comment and rate the recipe – I wanna know if you loved it as much as I do!
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Classic Meatloaf Recipe: Mom’s Disgustingly Good Secret
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This is a classic meatloaf recipe perfect for a family dinner. It is easy to prepare and yields a delicious, comforting meal.
Ingredients
- 2 pounds ground beef
- 1 small onion, finely diced (about 1 cup diced)
- 4 garlic cloves, minced
- 2 large eggs
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2/3 cup quick-cooking oats
- 1/3 cup milk
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup ketchup (for glaze)
- 1 tablespoon Worcestershire sauce (for glaze)
- 1 tablespoon coconut sugar or brown sugar (for glaze)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large mixing bowl, add the ground beef, onion, garlic, eggs, ketchup, Worcestershire sauce, oats, milk, parsley, Italian seasoning, salt, and pepper.
- Using your hands, mix together the ingredients until well combined, but try not to over-mix.
- On a casserole pan or rimmed baking sheet, form the mixture into an approximate 9×5 inch loaf.
- In a small bowl, stir together the ketchup, Worcestershire sauce, and sugar.
- Brush the glaze all over the top of the meatloaf.
- Place the meatloaf in the oven and cook for 50 to 60 minutes, or until the internal temperature has reached 160 degrees F (70 degrees C).
- Remove the meatloaf from the oven and let it rest for 10 minutes.
- Slice it up and serve.
Notes
- Do not over-mix the meatloaf mixture for the best texture.
- Let the meatloaf rest before slicing to allow the juices to redistribute.
- You can use a loaf pan instead of forming the loaf on a baking sheet.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
