Recipe For Making Classic Meatloaf, Homemade, Budget, Ingredients

$9.56 RECIPE / $0.96 PER SLICE

This recipe for Classic meatloaf is that we all know and love -tender, juicy, flavorful, and topped with a tangy tomato glaze.

Because, well, it’s a loaf of meat, the thought of classic meatloaf makes me raise an eyebrow. But when it’s done right, it’s incredible.

I’m looking forward to eating the leftovers over the following several days because it’s so filling, cozy, and delicious (hi, meatloaf sandwich). When served with mashed potatoes and green beans, it’s very delicious. As if it were a comfort food platter!

THE KEY TO PERFECT  CLASSIC MEATLOAF

Milk is the key to a fantastic meatloaf. It may seem strange, but it makes a significant difference. Milk hydrates the breadcrumbs used in meatloaf as a binder, keeping the loaf moist and soft.

During the testing part of this recipe, I prepared one without the milk to see if it made a difference, and let me tell you, it did.

The meatloaf made without milk was dense, tough, and noticeably drier than the meatloaf made with milk. So don’t overlook it! P.S. I’m sure non-dairy milk would provide the same results.

DO I BAKE IN A LOAF PAN OR ON A BAKING SHEET?

When it comes to meatloaf, you can bake it in a loaf pan or on a baking sheet. I’m a fan of the baking sheet, but I think it’ll come down to personal preference in the end.

I’ve found that loaf pans don’t allow for enough evaporation, resulting in a soupy bottom. The meatloaf stays delightfully juicy and tasty thanks to the baking sheets, which allow for a bit more evaporation.

A loaf pan, on the other hand, maybe preferable if shaping is difficult for you or if you want flawless square edges.

HOW DO I KEEP MEATLOAF FROM FRAGMENTING?

There are a few secrets to preparing a meatloaf that slices nicely. Here are some pointers:

• Use a recipe with the appropriate amount of binders (egg and breadcrumbs). This is the substance that binds the flesh together.
• Use ground beef that has been double ground or has a finer grind. When sliced, coarse ground beef won’t mix as well with the binders and may crumble.
• As finely as possible, mince the onion. The bread will not hold together as well if there are large bits of onion in it.

APPETIZERS FOR MEATLOAF

Mashed Potatoes and Steamed Green Beans, as shown here, are my favorite meatloaf accompaniments.

It’s simple, classic, and perfectly balanced with the acidic glaze over the meatloaf. However, here are some more meatloaf-friendly side dishes:

• Roasted Brocolli
• Brocolli shells and cheese
• Mushroom rice
• Potato salad
• Roasted Brussels sprouts
• Honey balsamic glazed carrots
• Sweet potato biscuits
• Rosemary roasted potatoes
• Potatoes au gratin
• Three bean salad
• Garlic bread

CLASSIC MEATLOAF

INSTRUCTIONS

1. Preheat the oven to 350 degrees Fahrenheit. Whisk together the egg, milk, and Worcestershire sauce in a small bowl. Combine the breadcrumbs, Italian seasoning, garlic powder, salt, and pepper in a separate small bowl. Chop the onion finely.
2. In a large mixing bowl, combine the ground beef, egg mixture, breadcrumb mixture, and minced onion. Mix the ingredients together with your hands until they are uniformly distributed. Overmixing is not a good idea.
3. Shape the meatloaf mixture into a loaf that is about 4-inches wide, 8-inches long, and 2-inches tall in a rimmed baking dish.
4. Combine the glaze ingredients in a separate small bowl (ketchup, brown sugar, Worcestershire sauce, and mustard). Spread the glaze evenly over the meatloaf’s top and sides.
5. Bake the meatloaf for 50-55 minutes, or until it reaches 165°F on the inside. After baking, let the meatloaf rest for 5-10 minutes before slicing and serving.

NUTRITION

• Serving: 1 slice
• Calories: 204 kcal
• Carbohydrates: 10 g
• Protein: 15 g
• Fat: 11 g
• Sodium: 465 mg
• Fiber: 1 g

STEP-BY-STEP INSTRUCTIONS FOR MAKING A CLASSIC MEATLOAF

1. Preheat the oven to 350 degrees Fahrenheit. Begin by pre-mixing some of the ingredients for the meatloaf so that the meat will require less mixing (overmixing the meat can make meatloaf tough). 1/3 cup milk, one large egg, and 1 teaspoon Worcestershire sauce should be whisked together in a small bowl. 1/2 cup breadcrumbs, 1/2 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1/4 teaspoon freshly cracked pepper, and 1 teaspoon salt are combined in a separate bowl.
2. 1/2 cup onion, minced Make sure the onion is finely chopped or minced. The meatloaf may come apart more easily if you use a chunky onion.
3. 1.5 lbs. ground beef (85/15) + milk mixture + breadcrumb mixture + minced onion Toss everything together with your hands until it’s equally distributed. Excessive mixing should be avoided.
4. Form the meatloaf mixture into an 8-inch-long, 4-inch-wide, 2-inch-tall loaf on a rimmed baking sheet or baking dish.
5. Combine the glaze ingredients next. 1/2 cup ketchup, 1 tablespoon brown sugar, 1 teaspoon yellow mustard, and 1 tablespoon Worcestershire sauce are combined in a bowl.
6. Drizzle the glaze over the meatloaf’s top and sides.
7. Preheat the oven to 350°F and bake the meatloaf for 50–55 minutes, or until the internal temperature reaches 165°F. Allow for 10 minutes of resting time before slicing and serving the meatloaf.