Raise your hand if meatloaf is one of your favorite comfort foods, too! This dish has been the all-American favorite for decades, and it seems to never go out of style. We’ve tried so many different recipes at our house; with special sauces, surprise ingredients, toppings, stuffed meatloaf… All of them tasty – but sometimes you just want a really, really good basic meatloaf.
I think that’s exactly what this recipe is. A delicious, old-fashioned meatloaf with no fancy ingredients that you don’t even know how to pronounce. And that’s what makes this my favorite, of all the meatloaf recipes I’ve made.
I love the fact that I almost always have all of these ingredients at hand, so whenever I’m out of dinner ideas, I know I can’t go wrong with this one. Every time I make this, it’s a huge hit and there are no leftovers (unless, of course, I make a double batch right off the bat).
Why You’ll Love This Recipe
Not only is this meatloaf incredibly easy to make, but it also uses simple ingredients that you likely already have in your kitchen. It’s the perfect dish for a busy weeknight or a cozy weekend meal. The flavors are classic, comforting, and utterly satisfying.
Kitchen Equipment You’ll Need
- Large mixing bowl
- Measuring cups and spoons
- Baking pan
- Meat thermometer
Ingredients
- 1 lb lean ground beef
- 1 clove garlic, minced
- 3 Tbsp onion, diced
- 2 slices potato bread
- 1/4 cup McArthur milk
- 2 tsp Worcestershire sauce
- 1 tsp chopped fresh sage
- 1/4 tsp salt
- 1/4 tsp ground mustard
- 1/8 tsp pepper
- 1 large Eggland’s egg
- 1/3 cup Heinz ketchup
Instructions
- Preheat oven to 350°F. In a large bowl, mix together ground beef, garlic, and onion.
- Tear the bread into small pieces and add to beef mixture.
- Add the milk, Worcestershire sauce, sage, salt, mustard, pepper, and egg to the beef mixture. Mix until the ingredients are well integrated. Place the beef mixture in an ungreased baking pan. Shape into an 8×4-inch loaf in the pan, then spread the ketchup over the top.
- Bake uncovered 50 to 60 minutes until meat and juices are no longer pink or until a meat thermometer inserted in the center of the loaf reads 160°F and the center of the loaf is no longer pink. Let loaf sit for 5 minutes. Remove loaf from pan and cut into slices.
- Serve.
Tips for Success
- Ensure all ingredients are well combined for a uniform texture.
- Let the meatloaf rest before slicing to retain its juices.
Additional Tips or Variations
Feel free to add your favorite spices or a handful of chopped vegetables to the mix for extra flavor and nutrition. For a slightly tangy twist, try adding a tablespoon of barbecue sauce to the ketchup topping.
Nutritional Highlights (Per Serving)
- Calories: Approximately 250
- Protein: 20g
- Fat: 15g
- Carbohydrates: 10g
Frequently Asked Questions (FAQ)
Can I use a different type of bread? Yes, you can substitute potato bread with any bread you have on hand. Just make sure it’s not too dense.
Can I freeze the meatloaf? Absolutely! Wrap it tightly and store in the freezer for up to three months. Thaw in the refrigerator before reheating.
In conclusion, this meatloaf recipe is a testament to the fact that sometimes simplicity is key. It’s a hearty meal that brings warmth and satisfaction to any table. I invite you to try it out and share your experiences in the comments below. Enjoy!