Classic Meatloaf
It seems every family has its own version of a classic meatloaf. It is after all one of the favourite comfort foods of all time, next to freshly baked bread and mac and cheese. And even though it originated as a way to stretch ground meat, households enjoy it as a weeknight staple rather than a struggle meal. You can read about the actual history of meatloaf in this interesting post from Bon Appetit. Some insist you must serve it with mashed potatoes, many say it must bake with a bubbling ketchup and brown sugar glaze. How will you make it?
What Ingredients do I Need to Make Classic Meatloaf?
To make a classic meatloaf you will need:
- Ground beef
- Ground pork (optional)
- Eggs
- Onion
- Red or green bell pepper
- Garlic
- Oregano, dried (or other Italian herbs)
- Parsley, dried
- Rolled oats
- Milk
- Ketchup
- Worcestershire sauce
- Yellow Mustard
- Brown sugar
- Salt
- Pepper
How Much Ground Meat do I Need?
The amount of ground meat you will need depends on what you have available. Most classic meatloaf recipes call for 2 pounds but you can certainly get away with 1-1/2 pounds. If you only have 1 pound of meat available, your meatloaf will still turn out great but it might be slightly more mealy and less actual meaty.
What Can I Use Instead of Rolled Oats?
If you do not have rolled oats or you simply don’t like them, you can substitute them with dry bread crumbs of the same amount. Some people soak a couple of slices of white bread in milk, crush it up and add that. The purpose of these ingredients is they act as both a binder and extender and any of these ways work great.
Can I Bake my Classic Meatloaf in a Loaf Pan?
Absolutely yes! For a tall meatloaf, pack the mixture into an 8 x 4 inch loaf pan. For a more shallow loaf, use a 9 x 5 inch. I highly recommend lining it with parchment paper or aluminum foil because meatloaf can be a little bit messy to bake. The one disadvantage: you will only be able to glaze the top and not the sides like you can with a freeform meatloaf.
I hope you will try out my version of this classic comfort meal. I love it because you can modify meatloaf however you like–this is just the way I make it! If you do try it, don’t forget to rate it and let us know how it turned out for you!
Classic Meatloaf
Equipment
- Mixing bowls
- Baking Sheet
- Parchment Paper
Ingredients
MEATLOAF
- 1 pound ground beef
- ½ pound ground pork or more beef
- 1 medium onion, grated
- 1 medium red bell pepper, finely diced
- 2 cloves garlic, minced
- 1 cup rolled oats or breadcrumbs
- 2 eggs
- ⅓ cup milk
- 1 tablespoon dried parsley
- 1 teaspoon dried Italian herbs can also use dried oregano, thyme, rosemary or basil
- 2 tablespoons ketchup
- 1 teaspoon yellow mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- ¼ teapspoon black pepper
GLAZE
- 6 tablespoons ketchup
- 1 tablespoon brown sugar
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
Instructions
FOR THE MEATLOAF
- Preheat oven to 350℉/180℃. Line a baking sheet with parchment paper.
- In a large bowl combine all the ingredients for the meatloaf. Mix together using your hands, kneading until everything is well incorporated. You can also use a stand mixer with the paddle attachment. Do not over mix or the meatloaf can turn out dry and tough.
- Dump the mixture onto the parchment lined baking sheet and form it into a loaf. Pack the mixture well so it holds together as tightly as possible, smoothing the edges. Bake for 20 minutes. Meanwhile, make the glaze.
FOR THE GLAZE
- Combine the glaze ingredients in a small bowl and mix until well blended. Once the meatloaf has baked for 20 minutes, brush with the entire amount of glaze and return to the oven to bake for another 35-40 minutes.
- Remove from oven and allow to rest for 10 minutes before serving to allow the juices to settle. Serve with mashed potatoes and vegetables.