Pull Up a Chair While I Tell You About This Meatloaf
Meatloaf, huh? Just saying the word makes me think of that goofy old loaf of a pan my uncle gave me when I first moved out (I thought he was joking, but that pan has survived everything, even the oven fire of 2016—which is a story for another day). This recipe is the one I always come back to after falling down the rabbit hole of "fancy" Meatloaf ideas that look impressive but always end up dry as my neighbor's personality. Seriously though, if you grew up with meatloaf dinners on chilly nights, you might get a little nostalgic, too. Or maybe you're like me: you just need an excuse to eat mashed potatoes and ketchup together. No shame.
Why I Always Make This (Even When I Probably Shouldn't)
I make this meatloaf when everyone's had one of those days—no one can decide what they want for dinner, so I just go for something that fills the kitchen with that "Sunday at grandma's" smell. My family goes bananas for the leftovers (if there are any; one time I barely rescued two slices for sandwiches). Also, on rushed nights, meatloaf is pretty forgiving. Forgot to thaw the beef? Been there. Accidently doubled the breadcrumbs (well, it's less juicy that way, but nobody starves). And honestly, sometimes I make it just to sneak in the veggies the kids "hate." They'll never know. It's kinda magic like that.
What You'll Need (aka, What I've Gotten Away With)
- 500g ground beef (seen people use pork, turkey, even veggie mince in a pinch; beef's my go-to, but you do you)
- 1 cup breadcrumbs (regular, panko if it’s sitting there looking lonely, or even crushed crackers, and yeah, grandma swore by old bread soaked in milk—works fine)
- 2 eggs (sometimes just 1 if that's all I've got—turns out okay but less binding)
- 1 onion, chopped (once tried red onion; it was... interesting)
- 2 cloves garlic, minced (or a big squeeze from the jar if I'm being honest)
- ½ cup milk (any kind, doesn't matter—almond, oat, actual cow, whatever's not gone sour)
- 1 tablespoon Worcestershire sauce (definitely a mouthful to say, but adds zip)
- ¼ cup ketchup plus extra for the top (I bet BBQ sauce works too, but I've never braved it)
- Salt, pepper, a dash of dried thyme or Italian herb blend (I just shake in whatever’s nearby)
Okay, Let's Make This Meatloaf
- Preheat your oven to 180°C (about 350°F). Or a little higher if your oven runs cold—but I once burnt the end off my loaf doing that, so, watch it.
- Grab your biggest bowl. Throw in the ground beef, breadcrumbs, eggs, onion (don’t cry, it’s worth it), garlic, milk, Worcestershire sauce, ketchup, salt, pepper, and herbs. Now, roll up your sleeves and get your hands in there. Mix it up real good. It’s a mess. If the mood strikes, make squishy sounds like you're five again. (This is where I usually sneak a tiny taste—shh, no judging!)
- If the mixture feels dry, splash a bit more milk. Too oozy? Toss a handful more crumbs. Don’t stress; it sorts itself out.
- Shape it into a loaf. You can use a loaf pan, which gives a nice, tidy shape, or just free-form it into a rough log on a lined baking sheet—I sometimes can't even be bothered to find the pan. Both ways work, really.
- Squelch a bit more ketchup over the top. Swirl it around with the back of a spoon (or just let it blob, nobody's grading your swirl technique here).
- Bake in the middle of the oven for about 55 minutes to an hour. If it starts looking a bit too brown early on, I slap on some foil. Side note: Don’t panic if it looks a bit odd in the middle baking stages—meatloaf always looks kinda beige untill the last ten minutes.
Some Notes—Learned the Hard Way
- If your loaf seems to fall apart now and then, it’s probably just a bit much liquid (happens to the best of us). Let it cool ten minutes before slicing—oooh, I know, but trust me.
- I once tried mixing in cheese; loved it, but it made a gooey lake under the loaf. Maybe use less, or a firmer cheese (cheddar is good, mozzarella was a slippery mistake.)
Variations I’ve Wandered Into
- I’ve swapped in chopped carrots and bell peppers for more veg—turned out surprisingly great, just dice everything small.
- One time, I tried adding curry powder just to see what happened. Didn’t love it honestly—but hey, live and learn.
- Pork and beef mix gives a fancy touch, but makes it softer, almost too soft unless you drop the milk.
Do You Really Need Fancy Equipment?
Look, most people say you need a proper loaf pan. But I’ve shaped my meatloaf directly on a baking tray when I couldn't find the pan (which, in this house, is more often than not). It only spread out a bit—no disaster. Same with mixing: hands work better than fancy spatulas, and I won’t be convinced otherwise.
How to Store It (Not That It Ever Lasts That Long)
If by some miracle you have leftovers, I chuck it in an airtight container in the fridge. Keeps for a few days, though honestly, in my house it never lasts more than a day! Also, I think it tastes better the next day… cold meatloaf sandwiches are a weird personal thing I love. Freezes pretty well too, if you slice it first.
What Should You Serve with Meatloaf?
So mashed potatoes, obviously. Or buttery peas (my daughter will only eat the peas if they sit right on top of the mash). Sometimes I go rogue and make roasted carrots with a splash of honey. I've even served it with chips once when I was running late. Oh, and plenty of ketchup. For fancier nights, tried gravy, but the ketchup wins out most times.
Pro Tips (Yup, Learned By Ruining a Few Loaves)
- Don’t rush the mixing stage—once I tried just using a spoon and regretted it because it didn’t come together and the top got weird lumpy bits.
- Cool it before slicing. Slices better, but who am I to judge a hungry person with a fork?
- Actually, I find it works better if you mix everything but the beef first, then add it in (less tough, my aunt taught me that—she was right on this one).
Real Questions I Get About Meatloaf (Yes, People Ask Me This)
- Can I make this ahead? Yup, sometimes I mix it up in the morning (or even the night before), stick it in the fridge, and just plop it in the oven at dinnertime.
- My meatloaf always turns out dry—what gives? Usually not enough moisture, or maybe it baked too long. Some ovens just have it out for meatloaf.
- I don’t eat beef—does this work with turkey? Sure does! Though maybe add a splash more milk, as turkey can be drier. It’s a decent swap, but beef’s still my favourite. Sorry, turkeys.
- What if I don't have Worcestershire? Eh, skip it or toss in a little soy sauce; not the same but does the job.
- Ketchup vs BBQ sauce? Tried both. Ketchup is classic, BBQ sauce is a nice twist but once my husband called it "meatloaf cake" which he didn't mean as a compliment.
- Is it supposed to crack on top? Sometimes! Mine does half the time; nobody minds, all gets covered in sauce anyway.
And actually, you know, I could talk about meatloaf all day, but that would start sounding like one o' those rambly radio hosts. If you give this a go, let me know if you come up with anything wild that actually works—I'm all ears! Or tastebuds, I guess. Right, off to wash the dishes (or pretend I'm going to and watch telly instead).
Ingredients
- 2 pounds ground beef
- 1 cup breadcrumbs
- ½ cup milk
- 2 large eggs
- 1 small onion, finely diced
- 2 cloves garlic, minced
- ¼ cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup parsley, chopped
Instructions
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1Preheat the oven to 350°F (175°C). Lightly grease a loaf pan.
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2In a large bowl, combine ground beef, breadcrumbs, milk, eggs, onion, garlic, Worcestershire sauce, salt, pepper, and parsley. Mix until just combined.
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3Transfer the mixture to the prepared loaf pan and shape into a loaf.
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4Spread ketchup evenly over the top of the meatloaf.
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5Bake for 60 minutes or until 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.
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