Meatloaf is a quintessential American comfort food known for its hearty, savory flavor and moist texture. America’s Test Kitchen’s classic meatloaf recipe works because it balances lean and fatty meats, incorporates flavorful aromatics, and uses a unique binder that keeps the loaf tender without becoming dense or dry.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 cup plain breadcrumbs (preferably fresh)
- 2/3 cup whole milk
- 2 large eggs, lightly beaten
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (optional)
- 1 pound ground chuck (80% lean)
- 1/2 pound ground pork
- 1/2 cup ketchup (for topping)
- 2 tablespoons brown sugar (for topping)
- 1 tablespoon Dijon mustard (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
- Heat olive oil in a skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat and let cool slightly.
- In a large bowl, combine the breadcrumbs and milk. Let sit for 5 minutes to allow the breadcrumbs to soak up the milk.
- Add the beaten eggs, Worcestershire sauce, salt, pepper, thyme, and smoked paprika to the breadcrumb mixture. Stir well to combine.
- Add the cooled onion and garlic mixture to the bowl along with the ground chuck and ground pork. Using your hands or a sturdy spoon, gently mix until just combined. Avoid overmixing to keep the meatloaf tender.
- Transfer the meat mixture to the prepared loaf pan and press it down evenly. Smooth the top with a spatula.
- In a small bowl, whisk together the ketchup, brown sugar, and Dijon mustard. Spread this glaze evenly over the top of the meatloaf.
- Bake uncovered for 60 to 70 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C).
- Remove the meatloaf from the oven and let rest for at least 10 minutes before slicing. This allows juices to redistribute and makes slicing easier.
Tips
- Meat Blend: Using a combination of ground chuck and pork adds both flavor and moisture. You can substitute ground veal or turkey, but adjust cooking times and expect a slightly different texture.
- Breadcrumbs: Fresh breadcrumbs soaked in milk create a tender crumb. If you only have dry breadcrumbs, soak them longer or add a bit more milk to prevent dryness.
- Don’t Overmix: Mixing the meat mixture too vigorously can make the meatloaf dense and tough. Combine ingredients gently until just incorporated.
- Make Ahead: You can prepare the meat mixture a day ahead and keep it covered in the fridge. Shape and bake just before serving for fresher results.
Serving Suggestions
Classic meatloaf pairs beautifully with creamy mashed potatoes and steamed green beans or roasted carrots. For a traditional American dinner, serve with a side of buttered corn or a simple garden salad. Leftover slices also make excellent sandwiches with a smear of mustard and crisp lettuce on toasted bread.
Variations
- BBQ Meatloaf: Swap the ketchup glaze for your favorite barbecue sauce, adding a smoky sweetness to the loaf.
- Italian Style: Mix in 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh basil, and substitute Italian seasoning for thyme. Top with marinara sauce and mozzarella cheese before baking.
- Vegetable Boost: Finely grate or mince carrots, zucchini, or mushrooms and fold them into the meat mixture for extra nutrients and moisture.
- Spicy Kick: Add 1/2 teaspoon cayenne pepper and 1/2 teaspoon smoked paprika to the seasoning mix, and use a chipotle ketchup glaze for a smoky heat.
Storage and Reheating
Store leftover meatloaf tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze slices or the whole loaf wrapped well in foil and plastic wrap for up to 3 months. To reheat, thaw frozen meatloaf overnight in the fridge, then warm slices in a 350°F oven for 15-20 minutes or microwave on medium power until heated through. Avoid overheating to maintain moisture.
Frequently Asked Questions
Can I make meatloaf without eggs?
Eggs act as a binder to hold the meatloaf together, but you can substitute with flaxseed meal (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg) or use extra breadcrumbs soaked in milk. The texture may be slightly different but still tasty.
What is the best way to prevent meatloaf from drying out?
Using a combination of meats with some fat like ground pork or beef chuck helps keep it moist. Also, soaking breadcrumbs in milk adds moisture. Avoid overbaking by using a meat thermometer to pull the loaf at 160°F.
Can I cook meatloaf without a loaf pan?
Yes, you can shape the meat mixture into a free-form loaf on a rimmed baking sheet or in a baking dish. Just monitor cooking time as it may vary slightly, and be sure to use the internal temperature as your guide.
How do I know when meatloaf is fully cooked?
The safest and most reliable method is to use an instant-read thermometer. Insert it into the center of the loaf; it should register 160°F (71°C). This ensures the meat is safe to eat and juicy.
Can I add other vegetables or herbs to this recipe?
Absolutely. Finely chopped or grated vegetables like bell peppers, mushrooms, or carrots can be folded into the meat mixture to add flavor and moisture. Fresh herbs like parsley or thyme enhance aroma and taste.
Is it okay to use all ground beef?
While you can use all ground beef, mixing in ground pork or veal adds fat and flavor, helping keep the meatloaf tender. If using only beef, choose an 80% lean variety and consider adding a bit more milk-soaked breadcrumbs for moisture.
With these guidelines, you can master a classic meatloaf that’s moist, flavorful, and reliably delicious every time.
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