Introduction

We all need everyday recipes for great comfort food and leftovers at times. It is not complicated and uses only eight common ingredients you already have at home. Just follow these easy step-by-step photos for the best meatloaf ever.

We have enjoyed this at least monthly for 40+ years. This is my wife’s recipe, and the only variation is that I actually measured things to publish this. Please enjoy one of our standard recipes that have had decades of development.

Nothing less than a five will do. I do love our old-fashioned meatloaf recipe, and I’m very picky. This is super moist with great taste—a great recipe.

What is Meatloaf?

Meatloaf is a dish of ground meat that has been mixed with other filler. During the Great Depression, it was a way for families to stretch their budget by using inexpensive ground meat and leftover ingredients like bread or cereal. It is then formed into the shape of a loaf then baked.

When a starch like bread or grains is combined with an added liquid that forms a “panade,” added to ground meat and keeps the results moist.

Ingredients

The Meat

Ground beef is the most commonly used ground meat for meatloaf. I generally use ground chuck, but other versions will work fine.

Most ground beef is about 20% fat. Lean ground beef maybe just a little dryer, but lower-fat beef is preferred if you are using a pan like a loaf pan or making cupcake meatloaves where it is hard to drain.

You can mix in some ground pork or other ground meat to make it your own. Or you can also use ground chicken or ground turkey, but the flavor will vary.

The Vegetables

For aromatics, some chopped onion is used. Also, some garlic can be added but is in most seasoning salt.

Other vegetables commonly added are celery, green bell pepper, or carrot. Whatever you add, they should be chopped small to cook thoroughly.

The Seasoning

This recipe is so easy because the seasoning salt, black pepper, and ketchup provide the spicing and taste. So the quality of those ingredients becomes essential.

For the ketchup, I only recommend Hunts or Heinz. Please do not use generic, or your taste buds will pay the price. While I claim some expertise in ketchup, the seasoning salt is up to you, but Lowery’s is my choice.

The Glaze

I’m super simple here. Just a nice coat of ketchup. Many recipes fancy this up with brown sugar, mustard, or even top with bacon or barbecue sauce. I like it simple.

👨‍🍳How to Make Old-Fashioned Meatloaf

Preheat the oven to 350° and choose a baking pan that will allow the size of meatloaf you are making to be about 1 to 1 ½ inches thick and a bit of space around the loaf to allow for drainage space and an opening for lifting out the meatloaf.

Mix all ingredients except for the ketchup for the topping. Keep it a little dry but mix thoroughly. Use one egg per pound of meat.

The meatloaf is done when the final internal temperature reaches 160° for beef meatloaf. But if any poultry is used, the final internal temperature needs to reach 165° to be safe. You must use an instant-read or meat thermometer.

⏰How Long to Cook Meatloaf

For a 2 pound meatloaf in a 350° oven, baking time will be about 1 hour.

Ground beef is safe at 160°, and the egg does not change that. If you use ground poultry in the meatloaf, it must be 165° to be safe.

Size of Meatloaf	Approximate Baking Time at 350°
1 pound	30-40 minutes
2 pounds	1 to 1 ¼ hours
3 pounds	1 ¼ to 1 ½+
Mini or Cupcake	20 to 30 minutes

This chart is approximate cooking times assuming 350° oven and 1 to 1 ½ thick meatloaf. Beef meatloaf is done at 160° internal temperature. Any meatloaf with poultry products needs to reach 165° for safety.

Thicker meatloaf takes longer and thinner cook faster. But always cook to the final internal temperature, never by time alone since there are variables.

The main variables for how long to cook a meatloaf are the oven temperature and the weight and thickness of the meatloaf. There can be other variables, so only some generalities can be given.

You can use a higher temperature or convection. The higher the temperature, the more the surface will cook and brown before the center reaches the final temperature. So 375° is generally acceptable and will be a bit faster and more browning. Using convection will be like adding 25° to the oven temperature.

FAQs

How big to make the loaf for meatloaf.

We always make a two-pound meatloaf for leftovers for the two of us. Make a one-pounder if you want fewer leftovers. A pound of meat will make four larger servings.

Make up a loaf 1 to 1 ½ inches thick. Cooking time will vary by thickness and weight.

Can I make cupcake meatloaves?

You can use a cupcake pan for smaller servings, and it should take 20-30 minutes depending on the tray material, size, and how full you make it.

Of course, you are cooking to a final temperature, not by time estimates.

Should I cover the meatloaf with aluminum foil to bake?

No, it is not needed. Meatloaf should be cooked uncovered. The meatloaf will still be moist.

What is a panade?

When a starch like bread or grains is combined with a liquid, it forms a panade, which is then added to ground meat and keeps the results moist.

For meatloaf, the panade is made of bread, breadcrumbs, oatmeal, or crackers soaked in milk and is usually about ¼ to ⅓ of the volume of the meatloaf. You can use other things like oats for the starch, and, of course, you can substitute for the dairy with something like beef broth.

 

🍽️Serving and Storage of Meatloaf

 

What to serve with meatloaf?

We usually place a couple of baking potatoes in the oven with the meatloaf. Add in a simple vegetable like green beans or corn.

Reheat a slice in a microwave or make a meatloaf sandwich for leftovers.

How to store meatloaf

Seal in an airtight container in the refrigerator for 3-4 days.

If you are freezing the meatloaf, I suggest cutting it into serving-size slices and wrapping well. Good in the freezer for 3-4 days.

 

Author: Dan Mikesell AKA DrDan

Nutrition