Few foods are more comforting than good ol’ meatloaf. My mom made this Classic Meatloaf Recipe all the time when I was growing up. It’s pretty much perfect, and it’s incredibly easy to mix up. If you want to take this Classic Meatloaf up a notch, try this Stuffed Meatloaf.
More Comfort Food Recipes
Workman’s Roast (Crock Pot Recipe)
The Best Instant Pot Macaroni and Cheese
Sausage and Sweet Potato Tortellini Soup
Mom’s Sunday Pot Roast
Chicken and Mushroom Wild Rice Soup
Slow Cooker Hobo Dinner
Truth be told, I’m always a little shocked by how excited my kids get when I make meatloaf. I mean, it’s meatloaf. Isn’t there a rule somewhere that kids aren’t supposed to like it? I always thought I was just one of those weird kids who actually liked it.
Apparently, I was wrong, because it’s definitely a hot commodity at our house. There’s never even a tiny piece left in the pan, and there may or may not always be a fight over the last piece.
If you love easy comfort foods, you will also love my Easy Baked Pork Roast.
how to make classic meatloaf recipe
Preheat oven to 350 degrees.
Combine ground beef, oatmeal, milk, egg, onion, salt, and pepper in a medium-sized mixing bowl.
Using your hand, incorporate everything into the meat. This only takes 30 seconds or so. You do not want to over-mix.
Transfer meat into a large loaf pan and press it down evenly into the pan.
For the glaze, mix ketchup, brown sugar, and mustard in a small bowl. Pour evenly over meatloaf.
Bake at 350 degrees for 1 hour and 20 minutes.
Remove from oven and drain off excess grease.
Let stand for 5 minutes before serving.
I love that the recipe calls for oatmeal, a little added fiber. If you don’t have any or are a little freaked out by adding oatmeal, you can use crushed soda crackers or bread ripped into tiny pieces.
The sweet ketchup-based glaze that goes on the top is optional. We love to serve meatloaf with baked potatoes and broccoli or green beans. We love butter and Homemade Ranch Dressing as a topping on our baked potatoes.
Yum! Just thinking about this meal has me drooling. It’s such a great no-fuss dinner that comforts you to the core. And,seriously, you also need to try this Easy Baked Pork Roast. It’s fabulous!
Meatloaf pans are the bomb! They drain the fat themselves so you don’t have to. I’m hoping Santa brings me one.:) Meat Loaf Pans on Amazon
Frequently Asked Questions about making Classic Meatloaf
what substitutes can I use for the oatmeal?
Using the same measurement as the oatmeal, you can use breadcrumbs or cracker crumbs.
for the glaze, what can i use in place of the ketchup?
If you don’t have ketchup, you can try adding tomato sauce to the brown sugar and mustard, or you can spread salsa on top.
If you don’t have a loaf pan, form the meatloaf in the shape of a loaf and place it in the center of an 11×17 pan. If you want to soak up the grease, put a couple of pieces of bread under the meatloaf before cooking.
what is the best way to drain off the grease?
You can buy a meatloaf pan that helps drain the grease. If you don’t have one, carefully drain the grease by pouring it out of one corner of the pan. Be careful! Also, you can put bread slices under the meatloaf, which will help soak up the grease.
Lots of beefy goodness in this perfectly seasoned classic meatloaf. Topped with a tomato-based glaze that adds just the right amount of sweetness and tartness to this amazing comfort food.
Author: My Mom
Recipe type: Dinner
Cuisine: Comfort Food
Serves: 6 servings
Ingredients
1½ lbs ground beef
¾ cup quick oatmeal
¾ cup milk
1 egg
½ cup onion, finely diced (or grate it if your kids will freak out if they see a piece of onion)
1¼ tsp salt
¼ tsp pepper
GLAZE
⅓ cup ketchup
2 Tbsp brown sugar
1 Tbsp mustard
Instructions
Preheat oven to 350 degrees.
Combine ground beef, oatmeal, milk, egg, onion, salt, and pepper in a medium-sized mixing bowl. Using your hand, incorporate everything into the meat. This only takes 30 seconds or so. You do not want to over-mix.
Transfer meat into a large loaf pan and press it down evenly into the pan.
For the glaze, mix ketchup, brown sugar, and mustard in a small bowl. Pour evenly over meatloaf.
Bake at 350 degrees for 1 hour and 20 minutes.
Remove from oven and drain off excess grease. Let stand for 5 minutes before serving.
If you like this meatloaf recipe, do yourself a favor and try my WORLDS EASIEST SLOPPY JOE RECIPE. You will LOVE it!
DOn’t Forget to Pin this great recipe to your favorite PINTEREST board!
Clever cooks get deliciously rich texture by adding milk to seasoned breadcrumbs and allowing all the liquid to be absorbed. This time-honored tradition for making the most succulent meatloaf creates a flavorful binder that evenly distributes moisture throughout the loaf.
Egg yolks, which are mostly water but contain a good amount of protein and fat, add flavor, richness, and moisture. They also help bind the meat together and get the loaf to set in a stable form without the need to overwork the meat.
Is it better to add milk or water in meatloaf? Without question, it is better to use milk in meatloaf. The added fat adds richness and moist texture to the meatloaf, and the added milk proteins encourage additional browning reactions (which means more flavor).
Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.
All recipes for meatloaf start with the same basic formula: 2 pounds of ground meat and a “panade” made of bread or crackers soaked in milk. Along with a few eggs, this panade helps to hold the ground meat together and adds some essential moisture to the mix.
Q: Why does my meatloaf always crack while cooking? A: Meatloaf usually cracks when the outside has cooked much more quickly than the inside. When meat cooks, the proteins contract and bind together; when it doesn't cook evenly, the outer proteins tighten up, leaving cracks in the top of your meatloaf.
Onions, garlic and celery do pose one problem though: they don't cook down easily. Little bits of crunchy onion or celery or potent, hot garlic will spoil the comforting aspect of eating meatloaf.
If you don't have any bread, you can substitute it for breadcrumbs, crackers, cereal grains, oatmeal, instant rice, instant barley, or even potato flakes! However, bread is still the best choice of all the potential options.
One of the most common reasons meatloaf is watery is an overabundance of liquid ingredients. Adding broth, milk, or eggs can enhance flavor and moisture, but too much can lead to a soupy consistency. Use these ingredients sparingly, and consider adding breadcrumbs or oats to absorb excess moisture.
The meat will firm up as it cooks, of course, but if you have a loose, wet, sloppy mixture, it will be a sort of soggy, loose meatloaf. If it's really dense and tight, that's what the meatloaf will be. So, if you added too much milk and the meat mixture seems too loose, tear up some more bread and add it.
Overmixing will make a meatloaf dry and dense. Start by stirring the wet ingredients together. Then add the sautéed veggies. Now, before starting to mix it all together there like a mad man, just stop.
When this happens, it's because you didn't use enough. Next time, try adding in an extra egg and/or some more breadcrumbs. Alternatively, rice, barley, corn flakes, crackers, and dried soup mix can also stand in as binding ingredients as well. Including larger quantities of these items should help solve the problem.
Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.
A neat trick to soak up the grease under your meatloaf is to line the bottom of the pan with bread slices. The bread soaks up the grease as the loaf bakes. When the meatloaf is done, you can either throw out the bread or bake it to make some truly indulgent toast.
However, overmixing can cause meatloaf to become springy, rubbery, and too dense. If that myosin network gets built up too much, it's bad news for the texture of your loaf. So, don't mix it too heavily.
Introduction: My name is Merrill Bechtelar CPA, I am a clean, agreeable, glorious, magnificent, witty, enchanting, comfortable person who loves writing and wants to share my knowledge and understanding with you.
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