Why Make This Recipe

If you’re looking for a comforting and hearty meal, meatloaf is a classic choice. It brings back warm memories of home-cooked dinners and family gatherings. This recipe for The Best Meatloaf I’ve Ever Made is not only easy to prepare, but it also delivers on flavor and texture, making it a favorite for everyone at the table. With simple ingredients and straightforward steps, you’ll have a delicious meatloaf in no time!

How to Make The Best Meatloaf I’ve Ever Made

Ingredients:

1 ½ pounds ground beef
1 cup bread crumbs (or crushed crackers)
1/2 cup milk
1 small onion, finely chopped
2 cloves garlic, minced
1 large egg
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme (optional)
For the topping: ketchup or barbecue sauce

Directions:

In a large mixing bowl, combine ground beef, bread crumbs, milk, chopped onion, minced garlic, egg, ketchup, Worcestershire sauce, salt, pepper, and thyme. Mix until all ingredients are evenly incorporated.
Transfer the mixture into a loaf shape on a baking sheet or inside a loaf pan. Shape it evenly for consistent cooking.
Preheat oven to 375°F (190°C). Bake uncovered for about 45-55 minutes, brushing with additional ketchup or barbecue sauce halfway through.
Let the meatloaf rest for 10 minutes before slicing to retain juices. Serve with sides like mashed potatoes or salads.

How to Serve The Best Meatloaf I’ve Ever Made

The Best Meatloaf I’ve Ever Made is delicious when served hot, straight from the oven. Cut thick slices and pair it with classic sides such as creamy mashed potatoes, steamed vegetables, or a fresh garden salad. You can even make a meatloaf sandwich the next day with some crusty bread and your favorite condiments!

How to Store The Best Meatloaf I’ve Ever Made

To store leftover meatloaf, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil or place it in an airtight container. It can be kept in the fridge for up to 3-4 days. For longer storage, consider freezing slices of meatloaf. Wrap them well and place them in a freezer-safe container. Frozen meatloaf will retain its best quality for about 2-3 months.

Tips to Make The Best Meatloaf I’ve Ever Made

For added flavor, try soaking the bread crumbs in the milk for a few minutes before mixing.
If you like a bit of heat, add some red pepper flakes to the mixture.
Don’t overmix the meatloaf; just combine the ingredients until they’re mixed, and it will be more tender.

Variation

Feel free to customize this meatloaf with your favorite ingredients. You can add chopped bell peppers, grated carrots, or even incorporate some cheese for a cheesy meatloaf variation.

FAQs

1. Can I use ground turkey instead of beef?
Yes! You can easily substitute ground turkey or chicken for a lighter version, though the cooking time may vary slightly.

2. How do I know when the meatloaf is done?
The meatloaf is done when it reaches an internal temperature of 160°F (70°C). You can check this using a meat thermometer.

3. Can I make meatloaf ahead of time?
Absolutely! You can prepare the meatloaf mixture in advance and store it in the refrigerator for up to 24 hours. Just shape it and bake it when you’re ready!