Classic Meatloaf Recipe
Ingredients
- 1 lb lean ground beef
- 1 clove garlic, minced
- 3 Tbsp onion, diced
- 2 slices potato bread
- 1/4 cup milk
- 2 tsp Worcestershire sauce
- 1 tsp fresh sage, chopped
- 1/4 tsp salt
- 1/4 tsp ground mustard
- 1/8 tsp pepper
- 1 large egg
- 1/3 cup ketchup
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Meat Mixture: In a large mixing bowl, combine the ground beef, minced garlic, and diced onion. Tear the potato bread into small pieces and add to the mixture.
- Add Wet Ingredients and Seasoning: Pour in the milk and Worcestershire sauce. Add sage, salt, ground mustard, pepper, and the egg. Mix until well combined.
- Shape the Loaf: Transfer the meat mixture to an ungreased baking pan. Shape it into an 8×4-inch loaf. Spread the ketchup evenly over the top.
- Bake: Place in the oven and bake uncovered for 50-60 minutes, or until a meat thermometer inserted in the center reads 160°F and the center is no longer pink.
- Rest and Serve: Let the meatloaf rest for 5 minutes. Carefully remove from the pan, slice, and serve.
Here’s an FAQ section to help with any questions about making this classic meatloaf recipe:
FAQs
1. Can I use a different type of bread instead of potato bread?
Yes, you can substitute potato bread with any soft bread, like white or whole wheat. The bread helps bind the meatloaf, so choose a variety that absorbs well and doesn’t overpower the flavor.
2. Can I use ground turkey or chicken instead of ground beef?
Absolutely! Ground turkey or chicken are great substitutes for ground beef. Just keep in mind that these meats can be leaner, so consider adding a bit more milk to keep the meatloaf moist.
3. Do I need to use fresh sage?
Fresh sage adds a distinctive flavor, but if you don’t have it, dried sage works too. Use 1/2 teaspoon of dried sage as a substitute.
4. How do I know when the meatloaf is fully cooked?
The internal temperature should reach 160°F (71°C). Use a meat thermometer inserted into the thickest part of the loaf to check.
5. Can I make this meatloaf ahead of time?
Yes! You can prepare the meatloaf mixture and store it, uncooked, in the refrigerator for up to 24 hours. When ready, bake as directed. Alternatively, you can bake it ahead, cool, and store it in the refrigerator for up to 3 days or freeze it for up to 3 months.
6. Can I add extra veggies to the meatloaf?
Definitely! Finely diced vegetables like bell peppers, carrots, or celery work well. Sauté them briefly to soften before mixing them into the meat mixture.
7. What should I serve with meatloaf?
Meatloaf pairs perfectly with classic sides like mashed potatoes, green beans, roasted vegetables, or a fresh side salad.
8. Can I use ketchup alternatives for topping?
Yes, you can try barbecue sauce, tomato paste, or a mix of ketchup and hot sauce for a different flavor.
9. How do I keep meatloaf from drying out?
Adding milk and using a higher-fat ground meat helps retain moisture. Also, letting the meatloaf rest for 5 minutes after baking keeps it juicy.
Hope this helps you perfect your meatloaf!
Enjoy this comforting, classic meatloaf with your favorite sides!