How to Make Homemade Meatloaf – A Classic
Do you enjoy homemade meatloaf? Every now and then I have a craving for this classic meat and potato dish. It reminds me of my childhood when we’d have meatloaf with mashed potatoes and green beans at least twice a month.
Also Read: Mashed Potatoes, Pan Fried Frozen Green Beans, Homemade Spaghetti Sauce
I don’t make it nearly as often, but when I do, I’m reminded of how easy, economical and tasty it is. And the whole family – young and old enjoy it.
Do you notice the carrots, onions and oats? This is how my mom taught me to make meatloaf. I think my mom added them to extend the meatloaf – money was tight growing up on the farm and she was a master at stretching our dollars. Not only that, but all those veggies and mushrooms also help keep this meatloaf moist and tender. And a little added veggies never bothered anyone!
Top Tips for Tender Meatloaf
Do not overmix!
By squishing the meat too much you’ll create a very dense or tough meatloaf – so go easy. Combine ingredients and place in pan, that’s it.
Add moisture.
In addition to the BBQ sauce and milk, adding veggies, helps add extra moisture and flavour. Some of our favourites include onions, celery, carrots, mushrooms, leeks, bell peppers and parsley. If you want them to be less noticeable, sauté them before adding.
Don’t avoid fat.
It’s no secret that fat is key to flavour and tenderness. Ground beef will provide a more tender meatloaf than ground poultry. Regular ground beef will be more tender than lean ground beef. You decide what to use, just be aware that the more lean your meat, the less tender the final meatloaf.
Another way to add fat is to sauté your veggies in oil or butter before mixing in.
Use breadcrumbs or oats.
Breadcrumb and oats don’t just make the meat go further to save you money, they actually have an important function in keeping meatloaf tender. They help soak up and lock in moisture. Use some of both or all of one or the other, just make sure you have at least 3/4 to 1 cup in total.
Bake just right.
Bake at 350°F just until it’s done – no higher and no longer. Higher heat will cook the loaf faster, but it can also dry out the meat. And use a meat thermometer to know you’re meatloaf is done just right. Take it out of the oven at 160°F/71°C. If you want to bake and caramelize the sauce on top, put it under the broiler for a minute or two at the very end.
Let it rest.
Once out of the oven, cover and let rest for 10 minutes to let the juices get absorbed inside the loaf. It will also make cutting the loaf much easier. If you cut it right away, it will crumble and juices will be everywhere!
Classic Meatloaf Recipe
Classic Meatloaf
Ingredients
- 2 eggs
- 1/2 cup milk
- 1/4 cup BBQ sauce
- 2 tsp Worcestershire Sauce
- 1 1/4 cup bread crumbs and/or oat flakes use one or a combo
- 2 lbs ground beef
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 carrot finely grated
- 4 white or cremini mushrooms finely chopped
- 1 Tbsp Italian Seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper optional
- Glaze My kids recommend doubling this
- 2 Tbsp brown sugar
- 2 Tbsp ketchup
- 2 Tbsp mustard
- 1 tsp hot pepper sauce
Instructions
- Preheat oven to 350°F or 180°C.
- Lightly grease two 8 x 4 loaf pans.
- Add eggs to large bowl and mix well with fork. Mix in milk, BBQ sauce and Worcestershire.
- Stir in breadcrumbs and/or oat flakes. Let rest for 5 minutes for moisture to soak in.(You can use all breadcrumbs, all oats or a combination).
- Add ground beef, breaking it up somewhat. Add onions, garlic, carrots, mushrooms and remainder of seasoning.
- Mix together all ingredients. Use a large spoon or, for best results, use clean hands to gently mix ingredients. Wet your hands with cold water (prevents meat from sticking) and mix just until blended. Over-mixing will cause your meatloaf to become tough.
- Press meat mixture into prepared loaf pans. Mix glaze ingredients in small bowl and pour onto top of loaves.
- Bake for 45 to 50 minutes until a meat thermometer in the center of the loaf reaches 160°F or 71°C.
- Remove from the oven and let rest for 10 minutes. Allowing it to rest will redistribute all the juices and allow you to slice it without crumbling.
Notes
Nutrition Facts (per serving)
Other Classic Comfort Food Ideas
These are some of the classics I grew up with – any of them bring back memories for you?
Homemade Mac and Cheese with Ham and Peas
When was the last time you had meatloaf? What foods make you feel nostalgic? Let me know in the comments below or via Instagram at #getgettys or Facebook @GettyStewart.HomeEconomist. And be sure to rate the recipe!
Cook with the seasons, effortlessly! I’m Getty, a food educator and Professional Home Economist, helping you select, store, and serve seasonal ingredients in delicious, simple, everyday meals. Sign up for seasonal tips and recipes delivered straight to your inbox, and dive deeper with my books, guides, or YouTube content.
First Published in 2014. Updated 2021
Love meatloaf. Sometimes I cant decide if I like it better the first night or the second time around served as meatloaf sandwiches! I think I feel the same way about Thanksgiving turkey. Love leftovers! Thanks Getty!
Me too! I always plan on freezing the second loaf – but it never makes it that far, we’re all over it the next day!
Love your emails – always try to make real food instead of buying finished; for meatloaf, I add a little milk to the breadcrumbs (like a bolognese sauce) and also a few tablespoons of mayonnaise to get that added bit of fat for flavour and tenderness.
Thanks for sharing your tip, Lenore.