Classic Meatloaf
6 - 8 Looking for an easy and delicious dinner that everyone will enjoy? This classic meatloaf recipe is your answer! It's simple to make, adaptable to your preferences, and always a crowd-pleaser. We'll show you how to make a flavorful meatloaf from scratch, with tips and variations to customize it to your... Read more ... liking. Whether you're a seasoned cook or a beginner, this recipe is sure to become a favorite. Read less x saved Chef Jeff Cool Cook January 15, 2025 70 min.70 min.1/5 70 min. 70 min. 1/5 Ingredients: Meatloaf: 2 LB of 80/20 ground beef meat (or other kinds)1 onion - peeled and chopped (medium size)2 cloves of garlic - peeled and minced½ cup of breadcrumbs (regular) (or panko)¼ cup of milk1 egg (large)¼ cup of ketchup2 TBSP of Worcestershire sauce1 TBSP of Dijon mustard1 TSP of dried oregano1 TSP of dried thyme1 TSP of salt½ TSP of ground pepper 2 LB of 80/20 ground beef meat (or other kinds) 1 onion - peeled and chopped (medium size) 2 cloves of garlic - peeled and minced ½ cup of breadcrumbs (regular) (or panko) ¼ cup of milk 1 egg (large) ¼ cup of ketchup 2 TBSP of Worcestershire sauce 1 TBSP of Dijon mustard 1 TSP of dried oregano 1 TSP of dried thyme 1 TSP of salt ½ TSP of ground pepper Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board2x Small Mixing Bowl (about 1 QT)1x Medium Mixing Bowl (3 – 4 QT)1x Silicone Spatula1x Silicone Brush1x Loaf Pan (Size about 9 x 5 or baking sheet with parchment paper)1x Small Sauce Pan (2QT)1x Food Thermometer (probe) 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 2x Small Mixing Bowl (about 1 QT) 1x Medium Mixing Bowl (3 – 4 QT) 1x Silicone Spatula 1x Silicone Brush 1x Loaf Pan (Size about 9 x 5 or baking sheet with parchment paper) 1x Small Sauce Pan (2QT) 1x Food Thermometer (probe) Directions: 1. Get Started: Let’s start preparing a Classic Meatloaf. Preheat oven to 350°F (175°C). Lightly grease a 9 x 5inch loaf pan or line a baking sheet with parchment paper. Preheat oven to 350°F (175°C). Lightly grease a 9 x 5inch loaf pan or line a baking sheet with parchment paper. 2. Mix the Meatloaf: Soak Breadcrumbs: In a small bowl, combine the breadcrumbs and milk. Let it sit for about 5 minutes to allow the breadcrumbs to absorb the milk. This helps keep the meatloaf moist. Combine Ingredients: In a medium bowl, mix together by hand the ground beef, chopped onion, minced garlic, soaked breadcrumbs, egg, ketchup, Worcestershire sauce, Dijon mustard, oregano, thyme, salt, and pepper. Soak Breadcrumbs: In a small bowl, combine the breadcrumbs and milk. Let it sit for about 5 minutes to allow the breadcrumbs to absorb the milk. This helps keep the meatloaf moist. Combine Ingredients: In a medium bowl, mix together by hand the ground beef, chopped onion, minced garlic, soaked breadcrumbs, egg, ketchup, Worcestershire sauce, Dijon mustard, oregano, thyme, salt, and pepper. 3. Shape and Bake: Shape the Loaf: Transfer the meat mixture to the prepared loaf pan and shape it into a loaf. Alternatively, you can shape it into a loaf on the prepared baking sheet for a free-form meatloaf with more crust. Initial Bake: Bake for 45 minutes. Shape the Loaf: Transfer the meat mixture to the prepared loaf pan and shape it into a loaf. Alternatively, you can shape it into a loaf on the prepared baking sheet for a free-form meatloaf with more crust. Initial Bake: Bake for 45 minutes. 4. Optionally Make the Glaze: While the meatloaf is baking, whisk together the glaze ingredients in a small saucepan. Simmer over low heat for about 5 minutes, or until slightly thickened. While the meatloaf is baking, whisk together the glaze ingredients in a small saucepan. Simmer over low heat for about 5 minutes, or until slightly thickened. 5. Glaze and Finish the Classic Meatloaf: After 45 minutes, remove the meatloaf from the oven. If you like, carefully drain off any excess grease that may have accumulated. Brush the top of the meatloaf with the glaze. Return the meatloaf to the oven and bake for another 15-30 minutes, or until a meat thermometer inserted into the center registers 160°F (71°C). After 45 minutes, remove the meatloaf from the oven. If you like, carefully drain off any excess grease that may have accumulated. Brush the top of the meatloaf with the glaze. Return the meatloaf to the oven and bake for another 15-30 minutes, or until a meat thermometer inserted into the center registers 160°F (71°C). 6. Rest and Serve the Classic Meatloaf: Let the meatloaf rest for at least 10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful meatloaf. Let the meatloaf rest for at least 10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful meatloaf. Tips and Variations: Add Veggies: Finely chopped carrots, celery, or bell peppers can be added to the meat mixture for extra flavor and nutrients. Spice it Up: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the meat mixture for a kick. Cheese Please: Mix in ½ cup of shredded cheddar, mozzarella, or your favorite cheese for a cheesy meatloaf. Bacon Makes Everything Better: Wrap the meatloaf in bacon slices before baking for extra flavor and a crispy exterior. BBQ Meatloaf: Use BBQ sauce instead of ketchup in the meat mixture and glaze. Italian Meatloaf: Add 1/2 cup grated Parmesan cheese, 1 TSP Italian seasoning, and substitute the ketchup in the meat mixture with 1/4 cup of tomato sauce or marinara. Turkey or Chicken Meatloaf: Substitute ground turkey or chicken for the beef. You may need to adjust the cooking time slightly. Use 93% lean or leaner to prevent dryness, and consider adding an extra egg to help bind it together. Muffin Tin Meatloaves: Divide the meat mixture into muffin tins for individual servings. Reduce the cooking time to about 20-25 minutes. Add Veggies: Finely chopped carrots, celery, or bell peppers can be added to the meat mixture for extra flavor and nutrients. Spice it Up: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the meat mixture for a kick. Cheese Please: Mix in ½ cup of shredded cheddar, mozzarella, or your favorite cheese for a cheesy meatloaf. Bacon Makes Everything Better: Wrap the meatloaf in bacon slices before baking for extra flavor and a crispy exterior. BBQ Meatloaf: Use BBQ sauce instead of ketchup in the meat mixture and glaze. Italian Meatloaf: Add 1/2 cup grated Parmesan cheese, 1 TSP Italian seasoning, and substitute the ketchup in the meat mixture with 1/4 cup of tomato sauce or marinara. Turkey or Chicken Meatloaf: Substitute ground turkey or chicken for the beef. You may need to adjust the cooking time slightly. Use 93% lean or leaner to prevent dryness, and consider adding an extra egg to help bind it together. Muffin Tin Meatloaves: Divide the meat mixture into muffin tins for individual servings. Reduce the cooking time to about 20-25 minutes. Kitchen Guide Ground Beef Meat The USDA minimum safe internal temperature is 160°F. Popular serving temperatures: 120 – 130°F – Rare 130 – 140°F – Medium Rare 140 – 150°F – Medium (most popular, especially by chefs)150 – 160°F – Medium Well 160°F and more – Well Done 120 – 130°F – Rare 130 – 140°F – Medium Rare 140 – 150°F – Medium (most popular, especially by chefs) 150 – 160°F – Medium Well 160°F and more – Well Done About the Author: Chef JeffCool Cook # 7 32 Followers Published Recipes: 18Av. Recipe Evaluation: Location: Florida, USAMember since: 2024-09-15 Published Recipes: 18 Av. Recipe Evaluation: Location: Florida, USA Member since: 2024-09-15 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. 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The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.