Classic Meatloaf
One of my all-time favorite comfort foods is meatloaf. Specifically, mom’s meatloaf. It’s nothing fancy, no glaze on top or secret ingredients, but it hits the spot every time. With a side of mashed potatoes, well that’s just cozy perfection.
I’ve tried many times to recreate mom’s meatloaf recipe, though it’s never quite the same as the original. I realized that the true magic had more to do with the love that mom put into it than the ingredients. She measures with the heart. So I stood by and had make the recipe. I took notes and gave it another go. My recipe is pretty damn close and my little family loves it so I’m happy with the results.
The way my mom makes her meatloaf is pretty classic. The ingredients are simple – ground beef, eggs, breadcrumbs, mustard, Worcestershire sauce (not sure how original that one is), and spices – the flavor is beyond compare. Served with a side of buttery, cheesy, mashed potatoes is a must. I also love to add some green beans, or any green veggie, just like mom. This comfort food is a favorite around the dinner table. It’s a classic that never fails to hit the spot.
Let’s chat about this meatloaf. The tang of the mustard, the umami of Worcestershire, and the warmth of the spices all come together for a comforting, savory experience. As for the sides, mashed potatoes and green beans are a match made in heaven – buttery potatoes with a hint of garlic set off by the crunch of the green beans. The perfect accompaniment on a cold night. There’s something about the classic combination of flavors that always feels homey and comforting. The whole family loves it and it’s a warm reminder of those homemade meals we all know and love.
INGREDIENTS
- Ground beef – I like to go for a nice grass-fed good quality beef since this is the main ingredient
- Ketchup – My favorite is from Primal Kitchen because there’s no added sugar. Great flavor.
- Mustard – Just plain, yellow mustard
- Worchestchire sauce – This adds a ton of flavor
- Onion – sauteed first to bring a nice flavor too. My mom sometimes does raw onion, but I like it cooked. I guess either works well!
- Breadcrumbs – I actually soak these with a little milk first for added moisture in the final result. Not totally necessary, but if you can do this, you should.
- Eggs – pretty simple, this is our binder. Give them a light whisk first.
HOW TO MAKE CLASSIC MEATLOAF
- First, saute the onion.
- You can also soak the breadcrumbs with a little milk too.
- Take a big bowl and add all the ingredients. You can mix with a big spoon, but clean hands do the best job.
- I take a piece of parchment paper and lay it on a baking sheet. Plop down the mixture. Then I mold the meat with my hands into a rectangle, about 2 inches thick. You can use a bread tin but I find that it takes a lot longer to cook that way.
TIPS AND COMMON QUESTIONS FOR MEATLOAF
- What to serve with a meatloaf? I love a side of mashed potatoes and something green, like broccoli, green beans, or a light salad.
- Best way to bake it? I think on a baking sheet you mold with your hands. You can also use a bread loaf but it will take longer to cook.
- Want a little crisp on the top? Broil for a few minutes in the end.
- What to do with leftovers? Just warm it in the oven or microwave and serve it as it is. But a meatloaf sandwich is always a good idea too.
MORE RECIPES LIKE THIS
Classic Meatloaf
Ingredients
Method
- Preheat the oven to 350 F.
- Start by saute the onion. Y for about 5 minutes. Soak the breadcrumbs with the milk in a small bowl.
- Take a big bowl and add all the ingredients, including the onion and breadcrumbs. You can mix with a big spoon, but clean hands do the best job.
- I take a piece of parchment paper and lay it on a baking sheet. Plop down the mixture. Then mold the meat with clean hands into a rectangle, about 2 inches thick. You can use a bread tin instead but I find that it takes a lot longer to cook that way.
- Bake for 30 minutes, then you can broil for a few minutes if you want to get a little crust on top.
- Enjoy!
