Description
Classic Meatloaf
This Classic Meatloaf is a hearty and comforting meal that’s perfect for a family dinner. It’s packed with flavor and easy to make, making it a great option for busy weeknights.
Ingredients:
1 pound ground beef
1/2 pound ground pork
1/2 cup bread crumbs
1/4 cup milk
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 egg
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 cup shredded cheddar cheese
Instructions:
Preheat oven to 350°F (175°C).
In a large bowl, combine ground beef, ground pork, bread crumbs, milk, onion, green pepper, egg, ketchup, Worcestershire sauce, salt, pepper, and garlic powder. Mix well.
Shape the mixture into a loaf in a loaf pan.
Bake for 1 hour, or until a meat thermometer inserted into the center reads 160°F (71°C).
Top with shredded cheese and bake for an additional 5 minutes, or until cheese is melted.
Let the meatloaf rest for 10 minutes before slicing and serving.
Tips:
You can add other ingredients to your meatloaf, such as chopped vegetables, herbs, or spices.
Serve the meatloaf with your favorite sides, such as mashed potatoes, green beans, or a salad.
This recipe can be easily doubled to make a larger loaf.
#ComfortFood
Step-by-Step Guide
1. Prep Your Ingredients: Finely chop the onion and green bell pepper. Measure out all other ingredients. Preheat your oven to 350°F (175°C).
2. Soak the Breadcrumbs: In a small bowl, combine the bread crumbs and milk. Let them soak for 5 minutes to create a panade, which ensures a moist, tender loaf.
3. Combine the Meat Mixture: In a large mixing bowl, add the ground beef, ground pork, soaked breadcrumbs, chopped onion, green pepper, egg, ketchup, Worcestershire sauce, salt, pepper, and garlic powder. Using clean hands or a fork, mix gently until just combined. Overmixing will result in a dense, tough texture.
4. Form the Loaf: Transfer the mixture to a standard 9×5-inch loaf pan. Gently press it in, shaping the top into a rounded loaf.
5. Bake: Place the loaf pan in the preheated oven and bake for 55 minutes.
6. Check Temperature & Add Cheese: Insert a meat thermometer into the thickest part of the loaf. Once it reads 160°F (71°C), remove the meatloaf and sprinkle the shredded cheddar cheese evenly over the top. Return to the oven for 5 minutes, or until the cheese is bubbly.
7. Rest and Serve: It is crucial to let the meatloaf rest in the pan for a full 10 minutes. This allows the juices to redistribute, making it easier to slice cleanly.
Serving Suggestions
This classic meatloaf pairs perfectly with creamy mashed potatoes and a rich brown gravy. For a lighter side, try roasted green beans or a crisp garden salad with a tangy vinaigrette. Leftover slices make excellent sandwiches the next day, served cold or warmed on toasted bread with a smear of mayonnaise.
How-to Summary
Soak breadcrumbs in milk. Gently mix all ingredients in a bowl. Press into a loaf pan. Bake at 350°F for 55-60 minutes until internal temperature reaches 160°F. Top with cheese, bake 5 more minutes. Rest for 10 minutes before slicing.
Frequently Asked Questions
Can I use only ground beef? Yes, you can use 1.5 lbs of ground beef, but the pork adds valuable fat and flavor for a more succulent loaf.
Can I make it ahead? Absolutely. Assemble the meatloaf in the pan, cover tightly, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the bake time.
How do I store leftovers? Store cooled slices in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or a covered skillet.
Can I freeze meatloaf? Yes. Bake and cool completely. Wrap the whole loaf or individual slices tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
My meatloaf is too wet/falls apart. This is often due to insufficient binding. Ensure you’re using an egg and dry breadcrumbs. Letting the loaf rest fully after baking is also key for it to set.
Common Mistakes to Avoid
- Overmixing the Meat: This develops the proteins and leads to a tough, rubbery texture. Mix until just combined.
- Skipping the Resting Time: Slicing immediately will cause the loaf to crumble and lose its juices.
- Not Using a Thermometer: Guessing doneness can result in dry, overcooked meatloaf or, worse, undercooked meat. Always check the internal temperature.
- Packing the Pan Too Tightly: Gently press the mixture into the pan to allow for even cooking and heat circulation.
Conclusion
This Classic Meatloaf recipe is a timeless, foolproof path to a satisfying family dinner. By following the detailed steps and avoiding common pitfalls, you’ll achieve a flavorful, moist, and perfectly textured loaf every time. It’s a versatile foundation for comfort food that welcomes your own personal touches, ensuring its place as a beloved staple on your dinner table.