The easiest meatloaf ever.
Its in the oven in just 10 minutes!
Simply Recipes / Mihaela Kozaric Sebrek
Given a choice, Ill take meatloaf over steak every single time.
Simply Recipes / Mihaela Kozaric Sebrek
Its my favorite way to eat ground meat.
Over the years Ive read (and made) dozens ofmeatloafrecipes.
Most of them are good, and a few are great.
Simply Recipes / Mihaela Kozaric Sebrek
One thing that unites my favorite meatloaves is their ease.
What Makes a Great Meatloaf?
They both use spiced ground meat and breadcrumbs, eggs, and dairy as a binder.
Simply Recipes / Mihaela Kozaric Sebrek
The big difference is that pate is richer and has a polarizing requirement: liver.
My ideal meatloaf is delightfully middle of the road: flavorful but not over-seasoned.
It holds its shape when sliced and is neither tough nor squishy nor crumbly.
Simply Recipes / Mihaela Kozaric Sebrek
It has a burnished ketchup topping that complements the meatloaf itself instead of overpowering it.
And dont worry: theres no liver in sight.
The Best Meat for Meatloaf
For cost and quality, Im for ground beef all the way.
Simply Recipes / Mihaela Kozaric Sebrek
Besides, I grew up on all-beef meatloaf, and thats what I like.
Can you use a mix of ground pork and/or ground veal here?
By all means, yes.
Simply Recipes / Mihaela Kozaric Sebrek
Besides, a bigger meatloaf means more leftovers.
And meatloaf is all about the joy of leftovers.
Meatloaf Binders
Eggshelp meatloaf keep its shape.
Simply Recipes / Mihaela Kozaric Sebrek
The yolks add a little richness as well.
Starchalso binds the meatloaf.
Or try rolled or quick oats (pulse rolled oats in a food processor first).
Simply Recipes / Mihaela Kozaric Sebrek
This will help prevent big blobs of bread goop in the finished meatloaf.
Add an Apple
Want to make this recipe even better?
Add a grated apple!Read more about it here.
Simply Recipes / Mihaela Kozaric Sebrek
you’re free to get pretty creative here.
Ingredient Swaps
Meatloaf is just about the most substitution-friendly dish there is.
If youre missing something or feeling creative, try one of these swaps.
Simply Recipes / Mihaela Kozaric Sebrek
Tip
Making adjustments to ingredients can change the amount of salt.
Mix on low speed just until the ingredients are blended, about 30 seconds.
With the mixer running on low speed, gradually pour in the milk.
The meatloaf mix should be slightly sticky.
Then add the milk and work it in until the mixture is homogeneous.
Using a mixerkeeps your hands from getting cold and assures the ingredients are well distributed.
Turn the meatloaf mixture into an ungreased 9x13-inch pan.
With your hands, shape into a 10x5-inch freeform loaf.
Want your meatloaf to bake faster?
Divide the mix in half and form two smaller loaves side by side in the same pan.
Begin checking the temperature after 40 minutes.
Let the meatloaf sit for 10 minutes before slicing.
Cool leftovers completely, then wrap well in plastic or foil and refrigerate for up to 5 days.
Cooked meatloaf freezes well.
Wrap in plastic, then in foil, and freeze for up to 3 months.
Thaw overnight in the refrigerator.
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