This classic and easy beef meatloaf recipe is focused on a moist (but not soggy!) inside with a crispy caramelized outside. Bake meatloaf in the oven at 375F for ~ 1 hour.
Get ready to settle in to some comfort with this easy and traditional beef meatloaf recipe.
Meatloaf is classic comfort food. It's so easy to make and consistently blows my mind with how simple and satisfying it is.
Pro-Tip: Slice the meatloaf thin and eat with a fried egg in the morning if there are any leftovers.
What Goes In Meatloaf? Traditional meatloaf may be made with beef, pork, or a mixture of beef and pork. Having said that, I have made variations on the traditional meatloaf recipe by substituting ground elk, ground venison, and ground turkey.
This meatloaf recipe has cooked onions and celery. Feel free to use other vegetables in meatloaf like red peppers. Chopped mushrooms can add flavor and moisture.
Meatloaf needs a binder so that the ingredients stay together while cooking and serving. The binders in this meatloaf recipe are bread crumbs and eggs.
Add your favorite herbs or spices to any meatloaf recipe. This is a classic and simple meatloaf dish and has no additional herbs or seasonings and that's how I like it. 🙂
Are the Vegetables Cooked Before Forming The Meatloaf? Some folks will cook the veggies before adding it to the raw meat. I have done versions both ways and don't taste the difference UNLESS you don't get your veggies minced small enough.
If you make bigger dices or chunks of the onions, and celery, then you will need to cook them in oil for 4-6 minutes first or until they are soft (not brown).
Gluten Free Meatloaf On a gluten free diet? Pulverize instant oats in the food processor and use that instead of bread crumbs. Or buy gluten free bread crumbs.
Cook Meatloaf Covered or Uncovered? Most people and recipes cover the meatloaf while cooking. I prefer cooking meatloaf uncovered. It's just a personal preference to be played with - try it both ways - it shouldn't be a big deal.
Covering the meatloaf makes it easier to ensure that it stays moist, but honestly, the ingredients (the soft cooked vegetables with oil, the egg and the bread crumbs) should keep it moist enough. Others add milk to keep it moist, but I don't think it needs it and leave out the milk.
Also, there is no need to overly compact the meatloaf when forming it. Forming it too much will make meatloaf denser and not as moist. Resist the urge to play with your food at this point!
Smaller Meatloafs and Shapes Variation: Make little mini beef meatloafs instead of one large one. They are so cute in individual serving sizes and will cook faster. Check them after 35-40 minutes to see if they are done.
Don't have a meatloaf pan? Form an "even" loaf with your hands and place on an aluminum lined baking sheet (no oil needed). You don't want the loaf to be tapered at the end as it will not cook evenly, so make a simple rectangle with the loaf.
What is The White / Gray Stuff Coming Out of the Cooked Meatloaf? Don't fret! The whitish gray stuff "leaching" out of meat cooking is the meats proteins mixing with liquid (mostly water).
The process is called denaturing and it happens to most meats to a certain degree while cooking.
It's edible and safe to eat, but do you want to is the question! Me? Hard pass. It's a visual thing.
Serves 5
Ingredients
Ingredient List Meatloaf:
• 1 Tbsp olive oil • ⅔ cup onion, finely diced • ⅔ cup celery, finely diced • 2 lb ground beef • 2 eggs • ⅔ cup breadcrumbs or pulverized instant oatmeal for gluten free • 1 ¼ tsp salt • ¼ tsp black pepper
Ingredient List Sauce:
• ¾ cup ketchup • ¼ cup brown sugar • 2 Tbsp dijon mustard
Instructions
• Preheat oven to 375F.
For the sauce:
• mix the ketchup, brown sugar, and mustard in a bowl and set aside. For the meatloaf:
• In a small pan: cook the onions and celery in a touch of warm olive oil for 4-6 minutes or until soft. Cool ingredients for 5-10 minutes.
• Mix together all meatloaf ingredients.
• Place meatloaf in a baking dish or form on a sheet pan in a rectangle shape. (see notes below if you don't have a baking dish)
• Bake the meatloaf for ~45 minutes or until juices run clear.
• Slather with sauce and bake for an additional 10 minutes or until sauce is bubbling and browning. Broil on low for a couple minutes if sauce is not browning but watch carefully.
• Rest 15 minutes before slicing. Serve with extra sauce on the side. Happy Eating! Beckie
