Meatloaf – A Beautiful Mess

Since you’re already reading this, you probably don’t need to sell meatloaf. But just in case, here’s my opinion. This meatloaf recipe is basically giant meatballs. I love meatballs. It’s juicy, tender and flavorful and can be served with a variety of sides like mashed potatoes, pasta or roasted vegetables. If you want to take it to the next level, add gravy. 🙂

To me, meatloaf will always be the kind of meal that reminds me of Sunday lunch after church. It’s a special yet everyday dish, so you can make this recipe for a birthday dinner or just a regular weeknight meal. It’s a classic!

relevant: Next, try stuffed or air fryer meatballs or learn how to grill a steak.

ingredient

• minced beef
• onion
• garlic
• butter
• egg
• milk
• italian bread crumbs
• ketchup
• italian seasoning
• salt
• pepper
• Parmesan Cheese – powdered form
• barbecue sauce
• vinegar
• fresh parsley

How to Make the Best Meatloaf

First, finely chop the onion and mince the garlic. Add the butter and cook for just a few minutes until soft.

In a small bowl, combine breadcrumbs and milk. This forms a sort of paste.

In a large bowl, combine ground beef, cooked onion and garlic, bread crumbs, milk, eggs, 1 tablespoon ketchup, Italian seasoning, salt and pepper, 1 tablespoon chopped parsley, and Parmesan cheese. Stir to combine.

Form meat mixture into loaves on a baking sheet lined with aluminum foil. I use a loaf pan to do this. Press mixture into pan, then invert onto baking sheet. Just a few taps and you’re done. But if you don’t want to dirty your loaf pan, you can make the loaf by hand.

Bake at 350°F for 45 minutes. In a small bowl, mix together remaining ketchup, barbecue sauce, and vinegar. After the first 45 minutes, remove the meatloaf from the oven and spread the glaze on top. Bake for another 10-12 minutes. When the meatloaf is done, the internal temperature should reach 160°F.

Let the meatloaf sit for at least 10 minutes before cutting. This will allow the juices and fat from the meat to settle.

Tips and Variations

• I bake my meatloaf on a baking sheet rather than in a loaf pan. why? I love the crispy edges this method creates.
• You can replace up to half of the ground beef with another meat, such as ground pork or ground turkey. If you want to use up all that ground turkey, you can make turkey meatloaf.
• Adding BBQ sauce to meatloaf sauce is a bit controversial. I love the spicy tang it adds to it. But you can skip it and add a tablespoon of Worcestershire sauce. And if you’re planning on serving this with gravy, you may want to skip the sauce altogether.
• If you’re making this for a holiday meal, you might want to add a few more fresh herbs, like rosemary and thyme, to give it a more holiday-like aroma and taste.
• An instant-read meat thermometer is very useful for all meat-based recipes, including this classic meatloaf recipe.
• Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. You can use leftovers to make meatloaf sandwiches or reheat them in the microwave for your next meal.

What do you serve with meatloaf?