Best Meatloaf Recipe

The aroma of a good meatloaf baking in the oven is a memory woven into the fabric of my childhood. I can almost smell it now—that savory, slightly sweet scent that filled our Texas farmhouse on Sunday afternoons. My own kids now get just as excited when they see me pulling out the ground beef. I’ve made this meatloaf countless times, tweaking it over the years to become the ultimate family-friendly comfort food. I promise you, this recipe will give you a tender, flavorful meatloaf that even picky eaters will devour. Get ready for smiles around the dinner table!

Why This Recipe Works

This isn’t just any meatloaf recipe; it’s designed for real families with busy lives. Here’s why it will become a staple in your home:

• Quick to Prep: You can have it mixed and ready for the oven in under 15 minutes.
• Kid-Approved: My two little Texans gobble it up every time. The subtle sweetness of the glaze is the secret!
• Freezer-Friendly: Make a double batch and freeze one for a super easy weeknight meal.

Ingredients

• 2 pounds ground beef (80/20 blend)
• 1 cup breadcrumbs (plain or Italian seasoned)
• 1 medium onion, finely chopped
• 1 green bell pepper, finely chopped
• 2 large eggs, lightly beaten
• 1/2 cup milk
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Ingredient Notes

Ground Beef: I prefer an 80/20 blend for meatloaf. It provides the right amount of fat for flavor and moisture. You can use leaner ground beef, but the meatloaf might be a little drier.

Breadcrumbs: Plain or Italian seasoned breadcrumbs both work great. If you only have panko breadcrumbs, use about 3/4 cup as they are more absorbent.

Bell Pepper: Green bell pepper is traditional, but you can use red or yellow for a sweeter flavor. Just make sure to chop it finely so it cooks evenly.

Worcestershire Sauce: Don’t skip this! It adds a savory depth of flavor that you can’t replicate. If you don’t have any, a splash of soy sauce will work in a pinch.

Step-by-Step Instructions

Step 1: Preheat the Oven & Prep the Pan. Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan. I sometimes line mine with parchment paper, leaving an overhang, for easy removal. This is especially helpful if you’re freezing the meatloaf before baking.

Step 2: Combine the Wet Ingredients. In a large bowl, whisk together the eggs, milk, Worcestershire sauce, salt, and pepper until well combined. This ensures the eggs are evenly distributed, leading to a more uniform texture in the finished meatloaf.

Step 3: Add the Aromatics. Add the chopped onion, green bell pepper, and minced garlic to the wet ingredients. Mix well. The onions and peppers will soften as the meatloaf bakes, adding moisture and flavor.

Step 4: Combine the Dry & Wet Ingredients. Add the breadcrumbs and dried thyme to the bowl with the wet ingredients and vegetables. Stir until just combined. The breadcrumbs act as a binder, holding the meatloaf together and preventing it from becoming too dense.

Step 5: Gently Mix in the Ground Beef. Add the ground beef to the bowl. Using your hands, gently mix everything together until just combined. Be careful not to overmix, as this can result in a tough meatloaf. I find it easiest to break up the ground beef with my hands first before incorporating it into the other ingredients.

Step 6: Shape the Meatloaf. Transfer the meatloaf mixture to the prepared loaf pan. Gently press the mixture into the pan, ensuring it’s evenly distributed. Don’t pack it too tightly, as this can also lead to a dense meatloaf.

Step 7: Bake the Meatloaf. Bake in the preheated oven for 60-75 minutes, or until the internal temperature reaches 160°F (71°C). Use a meat thermometer inserted into the center of the meatloaf to check for doneness. After testing this several times, I learned that allowing it to rest for 10 minutes after removing it from the oven helps it retain its juices.

Storage & Meal Prep

Storing Leftovers

Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage. Wrap individual slices tightly in plastic wrap, then place them in a freezer bag or airtight container. Frozen meatloaf will last for up to 2-3 months.

Reheating Instructions

To reheat meatloaf from the refrigerator, simply microwave it for 1-2 minutes, or until heated through. You can also reheat it in the oven at 350°F (175°C) for about 15-20 minutes. For frozen meatloaf, thaw it in the refrigerator overnight before reheating.

Make-Ahead Tips

You can prepare the meatloaf mixture up to 24 hours in advance. Simply combine all of the ingredients, place it in the loaf pan, cover it tightly with plastic wrap, and store it in the refrigerator. When you’re ready to bake, remove it from the refrigerator about 30 minutes before baking to allow it to come to room temperature slightly.

Substitutions & Variations

Gluten-Free: Use gluten-free breadcrumbs or a mixture of almond flour and cornmeal.

Dairy-Free: Substitute the milk with unsweetened almond milk or coconut milk.

Spicy Meatloaf: Add 1-2 diced jalapeños or a pinch of red pepper flakes to the meatloaf mixture.

Turkey Meatloaf: Substitute the ground beef with ground turkey.

Frequently Asked Questions

Can I make this ahead?

Yes, you can prepare the meatloaf mixture ahead of time. Just cover it tightly and store it in the refrigerator for up to 24 hours. This actually allows the flavors to meld together even more!

How do I know when the meatloaf is done?

The best way to check for doneness is to use a meat thermometer. Insert it into the center of the meatloaf; it should register 160°F (71°C).

Can I use different types of ground meat?

Absolutely! Ground turkey or ground pork are great substitutes for ground beef. You can even use a combination of different meats.

How do I store leftover meatloaf?

Store leftover meatloaf in an airtight container in the refrigerator for up to 3-4 days, or in the freezer for up to 2-3 months.

Is this meatloaf kid-friendly?

Yes, it is! My kids love it. If you have picky eaters, you can omit the bell pepper or finely chop it so they don’t notice it as much.

Can I freeze meatloaf?

Yes, you can freeze meatloaf either before or after baking. For best results, wrap it tightly in plastic wrap and then in foil before freezing. Thaw it in the refrigerator overnight before baking or reheating.

What can I use instead of breadcrumbs?

If you don’t have breadcrumbs, you can use crushed crackers, oatmeal, or even cooked rice as a substitute. I’ve even used crushed cornflakes in a pinch!

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