If You Ever Needed a Hug in Meat Form…
So, let me tell you, I wasn’t always a meatloaf person—heck, when I was a kid, I basically thought it was a weird brick my aunt made just to torture us. (Sorry Aunt Jan, but your sauce really was like ketchup and regret.) Then one winter, stuck inside with barely anything exciting in the fridge, I figured, why not? I mixed and mashed and…well, got way more excited than I expected. meatloaf sort of snuck up and became my little culinary victory. And now? It’s a proper family request. Even my neighbor, who once told me he didn’t trust food in ‘loaf’ form, confessed he’d asked his wife to make my version. See? Converts everywhere.
Why Do I Keep Making This?
Honestly, I make this meatloaf when everyone’s looking for something nostalgic (or when I just want leftovers for a killer sandwich the next day—trust me, do this). My family goes nuts for it because it’s got that sweet tangy top, just the right amount of squish inside, and the first helping always disappears a little too quick. Once, I tried to “healthify” it with turkey and flax. Let’s just say, nobody asked for seconds and the dog even looked skeptical. If it's cold and you're pondering what to throw in the oven, this is a safe bet. Sometimes I get a bit lazy with the chopping, but you know, it always seems to work out.
The Meatloaf Stuff You Need (and What You Could Swap)
- 500g (about a pound) ground beef (sometimes I mix in a handful of ground pork if I have it—makes it juicier, I think)
- 1 cup breadcrumbs (I’ve used crumbled crackers when I ran out—nobody noticed)
- ½ cup milk (once, I used oat milk, not bad at all)
- 2 eggs (my grandmother swears by large ones, but honestly, whatever’s in the fridge)
- 1 small onion, finely chopped (I’ve skipped this in desperation—doable, but I missed it)
- 2 garlic cloves, minced (jarred garlic totally works if you’re not in the mood)
- 1 tablespoon Worcestershire sauce (I never say this with confidence, but don’t skip it)
- 2 teaspoons salt (okay, sometimes less if I’m feeling cautious)
- 1 teaspoon black pepper
- 1 tablespoon ketchup (plus extra for the top, obviously)
- 1 teaspoon dried Italian herbs (or just oregano, or nothing—sometimes I forget and it’s still fine)
- Optional: a splash of hot sauce or chili flakes if you want to wake it up a bit
Making the Magic: How It All Comes Together
- Preheat your oven to 180°C (that’s about 350°F, I just Google it each time honestly). Line a loaf pan with parchment or just spray it, if you’re less fussy.
- In a big ol’ mixing bowl, combine the ground beef, breadcrumbs, milk, eggs, onion, garlic, Worcestershire, salt, pepper, ketchup, and herbs. Hands are the best tool here—just squish it all together. It will feel weird. Embrace it. This is where I usually sneak a small taste (shh—don’t tell the food safety police). Or maybe I shouldn’t admit that?
- Once the mix looks cohesive, sort of like a big lumpy meatball, tip it into the pan. Press it down but don’t mash like you’re angry at it. A gentle hand makes for a lighter slice.
- Spread an extra squirt of ketchup over the top—don’t be shy. Feels like finger painting, almost.
- Bake for 55–65 minutes. Sometimes mine takes closer to an hour and five, other times it’s done at 50—ovens are sneaky like that. If you’ve got a thermometer, shoot for 70°C internal (about 160°F), but if not, just make sure the juices run clear.
- Let it rest about 10 minutes. Trust me, I’ve carved it too soon and ended up with what I call “meatloaf landslide.”
What I’ve Learned (the Sometimes Hard Way)
- I used to leave out the resting phase, but actually, it really helps the slices stay neat and less crumbly.
- Breadcrumbs: too many makes it kinda dry, too few and it’s falling apart. Get it Goldilocks-right.
- If your loaf looks a bit greasy up top, just blot it with a bit of kitchen towel. Or eat it, get your own life.
Variations I’ve Liked (or Not)
- Cheese-stuffed: Popped a chunk of cheddar in the middle once, everyone cheered. But feta? Eh, didn’t melt properly—wouldn’t do it again.
- BBQ sauce on top: Actually, BBQ plus ketchup is a treat for when folks are feeling spicy.
- Veggie sneak: Finely chopped carrots or spinach mix in okay, but I’d skip big chunks, just gets weird.
- One time, I tried making it in muffin tins for “meatloaf cupcakes.” Cute for kids, if you’re so inclined.
If You Don’t Have a Loaf Pan (No Problem)
Honestly, I think the only thing you really need is an oven. I’ve totally shaped the mixture into a rough brick and slapped it right onto a baking tray—just give it some room and watch it doesn’t flatten out too much. Also, a spatula to get those sticky bits. If things go sideways, it’s just “rustic.”
How to Store (If It Doesn’t Magically Disappear)
I put leftovers (on the rare occasion there are any) in an airtight tub in the fridge for up to 3 days, but honestly, in my house it never lasts more than a day! Also, it reheats well in the microwave, but I tend to prefer a quick pan-fry in slices—gives it a cheeky crust.
What Goes With It (A Few of My Favorites)
Mashed potatoes, obviously. Sometimes buttery peas or that steam-in-bag corn because, well, I’m not about making everything from scratch every night. My dad likes brown gravy over everything, and my partner insists on a side of coleslaw (don’t ask). Toasted white bread, if you’re going full diner-style.
Meatloaf Success? Here’s What To Avoid (Learned the Hard Way)
- Once, I tried rushing the rest time and, yeah, the whole thing crumbled like a sad castle.
- Oversalting—easier than you think! Taste the mixture (or a tiny bit fried off), then salt more if you must.
- Don’t skimp on the egg; tried it once and paid the price in messy slices.
The Real Questions I’ve Actually Been Asked (with My Real Answers)
- Can I freeze this meatloaf?
- Absolutely. Slice it, wrap in foil, into a zip bag. Though, full disclosure, it loses a bit of that magical squish after freezing. Still edible, just saying.
- Is it okay to use turkey instead?
- You can, but it’s drier. Maybe use a little less breadcrumb and a splash more milk. Mix in some pork if you like. Actually, I think beef is better, but that’s me!
- Mine cracked on top. Did I mess up?
- No biggie. Sometimes it cracks, sometimes it doesn’t. Bit of ketchup glues it all together, or call it “artisan.”
- What’s the best way to serve leftovers?
- I’m partial to a slice on white bread with loads of mustard and pickles—the next-day flavor is, dare I say, even better.
- Help, it’s greasy. Is that normal?
- Pretty normal, especially if your beef is on the fattier side. Just dab and move on. Or soak it up with a bit of bread (no judgment here).
Oh, and if you’ve ever wondered whether the dog can eat a little leftover meatloaf—the answer is yes, in moderation, unless there’s onions in it. Little trivia break for you! Now, go forth and loaf. If you end up with a kitchen full of crumbs and happy faces, don’t forget who sent you.
Ingredients
- 2 lbs ground beef
- 1 cup breadcrumbs
- ½ cup finely chopped onion
- 2 large eggs
- ¾ cup milk
- ¼ cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- For topping: ⅓ cup ketchup, 2 tablespoons brown sugar, 1 tablespoon Dijon mustard
Instructions
-
1Preheat oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper.
-
2In a large bowl, combine ground beef, breadcrumbs, chopped onion, eggs, milk, ketchup, Worcestershire sauce, salt, pepper, and garlic powder. Mix gently until just combined.
-
3Shape the meat mixture into a loaf shape and transfer to the prepared loaf pan.
-
4In a small bowl, mix together ⅓ cup ketchup, brown sugar, and Dijon mustard. Spread the glaze evenly over the top of the meatloaf.
-
5Bake for 60 minutes, or until the meatloaf is cooked through and the internal temperature reaches 160°F (71°C). Let rest for 10 minutes before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!