Meatloaf is a classic comfort food that brings families together around the dinner table. Chef Dennis’s hearty meatloaf recipe is designed specifically to feed large families, combining simple ingredients with rich flavors and a tender texture that’s easy to slice and serve.
Ingredients
- 3 pounds ground beef (80/20 lean-to-fat ratio)
- 1 pound ground pork
- 1 ½ cups breadcrumbs (preferably fresh or panko)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 ½ cups whole milk
- 3 large eggs
- ½ cup ketchup (plus extra for topping)
- 2 tablespoons Worcestershire sauce
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ cup fresh parsley, chopped (optional)
- Cooking spray or olive oil for greasing the pan
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a large 9×13-inch baking dish or line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the ground beef and ground pork. Mix gently with your hands or a spoon to avoid compacting the meat too much.
- Add the finely chopped onion, minced garlic, and breadcrumbs to the meat mixture. Stir to distribute evenly.
- In a separate small bowl, whisk together the milk, eggs, ketchup, Worcestershire sauce, salt, pepper, thyme, oregano, and smoked paprika.
- Pour the wet mixture over the meat and breadcrumbs. Add the chopped parsley if using. Mix everything together until just combined; avoid overmixing to keep the meatloaf tender.
- Transfer the mixture to your prepared baking dish or baking sheet. Shape it into a large loaf, about 9 inches long and 5 inches wide, leaving some space around the edges for even cooking.
- Spread an even layer of ketchup over the top of the meatloaf for a tangy glaze.
- Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 160°F (71°C) when checked with a meat thermometer.
- Remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing. This helps the juices redistribute and prevents the meatloaf from falling apart.
- Slice into thick portions and serve warm.
Tips
- Meat Choices: Using a combination of ground beef and pork adds moisture and flavor. If you prefer, ground turkey or chicken can be substituted but expect a leaner, drier result unless additional fat is added.
- Breadcrumbs: Fresh breadcrumbs absorb moisture better than dry ones, keeping the meatloaf tender. Panko can be used for a lighter texture but may require a bit more liquid.
- Don’t Overmix: Combine ingredients just until evenly mixed. Overworking the meat can result in a dense, tough meatloaf.
- Rest Before Slicing: Resting the meatloaf after baking ensures it holds together when cut and retains juiciness.
Serving Suggestions
This meatloaf pairs wonderfully with classic sides like creamy mashed potatoes, steamed green beans, or roasted carrots. For a lighter option, serve alongside a crisp garden salad or sautéed spinach. Leftovers also make excellent sandwiches – just add your favorite bread, some lettuce, and a smear of mustard or mayo.
Variations
To customize this meatloaf for your family’s tastes, try adding shredded cheese such as cheddar or mozzarella into the mix for a gooey surprise. Incorporate finely chopped vegetables like bell peppers, mushrooms, or grated zucchini to boost nutrition and moisture. For a smoky twist, swap smoked paprika for chipotle powder or add a splash of barbecue sauce to the glaze instead of ketchup. You can also experiment with different herbs, such as rosemary or basil, to create new flavor profiles.
Storage and Reheating
Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. To reheat, thaw frozen meatloaf overnight in the refrigerator. Warm slices in a microwave for 1-2 minutes or reheat in a 325°F (160°C) oven covered with foil for about 20 minutes until heated through. Avoid overheating to prevent drying out.
Frequently Asked Questions
Can I make meatloaf ahead of time?
Yes, meatloaf can be prepared the day before and stored in the refrigerator. Shape the loaf and refrigerate covered. Bake it fresh the next day for best texture and flavor.
What’s the best way to check if meatloaf is done?
The safest and most reliable method is using a meat thermometer. Insert it into the center of the meatloaf; it should read at least 160°F (71°C) to ensure it’s fully cooked and safe to eat.
Can I use gluten-free breadcrumbs?
Absolutely. Substitute regular breadcrumbs with gluten-free varieties or crushed gluten-free crackers. Adjust the liquid if needed, as some gluten-free crumbs absorb moisture differently.
How do I prevent my meatloaf from drying out?
Use a mix of meats with some fat, like beef and pork, and avoid overmixing. Adding milk and eggs helps retain moisture. Also, don’t skip the resting period after baking to keep juices inside.
Is it possible to cook meatloaf in a slow cooker?
Yes, but texture will be different—often softer and less crusty. Use the same ingredients, shape the loaf to fit your slow cooker, and cook on low for 6-8 hours. Add glaze during the last 30 minutes for best results.
Can I double this recipe for even larger families?
Definitely. Use a larger baking dish or two pans to avoid overcrowding. Adjust baking time slightly, and always check internal temperature to ensure doneness.
Meatloaf remains a beloved dish for its simplicity, affordability, and ability to satisfy many appetites at once. Chef Dennis’s recipe balances flavor and practicality, making it an ideal choice for feeding large families with minimal fuss.
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