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This is a very good, very simple meatloaf recipe, and it’s a real stick-to-your-ribber. You can either make it as one big family-style loaf or as mini loaves for individual servings. Just keep in mind that the family-style loaf takes longer to cook, about 75 minutes, while the mini loaves bake in just 40 minutes, making them more doable on a weeknight. I recommend cooking the meatloaf on a baking sheet rather than in a loaf pan, as it allows for better heat circulation and more surface area for browning. Using a baking sheet also allows any excess fat to drain away, resulting in a healthier finished dish.

The glaze on this meatloaf is the standard ketchup topping; for a variation, try the BBQ-style glaze that is used in my popular turkey meatloaf recipe. Both glaze options are equally delicious. Naturally, leftovers make excellent meatloaf sandwiches.

One tip if you’re making meatloaf for kids: be sure to chop the onions very fine. My experience is that kids do not like finding flecks of onions (or flecks of anything, really!) in their meatloaves.

I use “meatloaf mix” to make my meatloaf (and meatballs). Meatloaf mix is a combination of ground beef, pork, and veal — it makes a juicier and tastier meatloaf than ground beef alone. Most supermarkets carry meatloaf mix, but if you can’t find it, equal parts ground beef and pork is a good substitute. If you don’t cook with pork, go ahead and use ground chuck, which is 20% lean ground beef.

Preheat the oven to 350°F and set an oven rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper or heavy-duty, nonstick foil.

Heat the oil in a medium skillet over medium heat and add the onion.

Cook, stirring frequently, until softened, about 5 minutes, then add the garlic.

Cook 1 minute more. Do not brown.

Transfer the onion and garlic mixture to a large bowl.

To the bowl, add the milk, eggs, thyme, salt, pepper, and Worcestershire sauce.

Whisk to combine.

Add the meat and bread crumbs to the egg mixture.

Mix with your hands until just combined.

For individual loaves, form the mixture into 6 small (9-ounce) loaves and place on the prepared baking sheet. To make the loaves of equal size, I usually divide the meat mixture roughly in half and then divide each half roughly into thirds. Then, I scoop large balls of the mixture onto the prepared baking sheet, reapportion if necessary, and then shape into loaves.

For a large family-style loaf, form the meat mixture into a 12 x 5-inch loaf shape directly on the prepared baking sheet.

Spoon the ketchup over the top and sides of the loaf (or loaves).

Bake 40 to 45 minutes for the individual loaves or about 75 minutes for the family-style loaf, or until an instant-read thermometer registers 160°F in the middle of the meatloaf (or loaves). Quite a bit of fat oozes out while baking; this is why I prefer to make it on a baking sheet rather than in a loaf pan.  Let rest for about 5 minutes, then use a spatula to scrape the fat away from the edges.

Transfer the loaf (or loaves) to a cutting board or serving platter and serve.

The cooked meatloaf (or loaves) can be frozen for up to 3 months. If frozen, defrost overnight in the refrigerator and then reheat, uncovered, on a baking sheet in a 300°F oven until hot in the middle.

By Jennifer Segal
Servings: 6
Prep Time: 20 Minutes
Cook Time: 1 Hour 15 Minutes
Total Time: 1 Hour 45 Minutes

Ingredients

Instructions

Preheat the oven to 350°F and set an oven rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper or heavy-duty, nonstick foil.

Heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic and cook 1 minute more. Do not brown. Transfer to a large bowl.

To the bowl, add the milk, eggs, thyme, salt, pepper, and Worcestershire sauce. Whisk to combine.
Add the meatloaf mix and bread crumbs to the egg mixture and mix with your hands until just combined.

For Individual Meatloaves

Form the mixture into 6 small (9-ounce) loaves and place on the prepared baking sheet. Spoon the ketchup over the top and sides of each loaf. Bake for 40 to 45 minutes, or until an instant-read thermometer registers 160°F in the middle of a meatloaf. Let the meatloaves rest for about 5 minutes. Scrape any fat away from the edges of each meatloaf, then use a spatula to transfer them to a serving platter or plates.

For Family-Style Meatloaf

Form the meat mixture into a 12 x 5-inch loaf shape directly on the prepared baking sheet. Spread the ketchup evenly over the top and sides of the loaf. Bake for 75 to 80 minutes, or until an instant-read thermometer registers 160°F in the middle of the meatloaf. Let the meatloaf rest for about 10 minutes. Scrape any fat away from the edges of the meatloaf (it will ooze out and brown while baking), then use a wide spatula to transfer the meatloaf to a cutting board or serving platter. Slice and serve.

Note: Meatloaf mix is a combination of ground beef, pork, and veal that is more flavorful than ground beef alone. Most supermarkets carry meatloaf mix, but if you can’t find it, equal parts ground beef and pork is a good substitute. If you don’t cook with pork, go ahead and use ground chuck, which is 20% lean ground beef.

Note: If making individual meatloaves, the trickiest part of this recipe is making the loaves of equal size. I usually divide the meat mixture roughly in half and then divide each half roughly into thirds. Then, I scoop large balls of the mixture onto the prepared baking sheet, reapportion if necessary, and then shape into loaves.

Make-Ahead/Freezer-Friendly Instructions: The cooked meatloaves/meatloaf can be made up to 2 days ahead and refrigerated or frozen for up to 3 months. If frozen, defrost overnight in the refrigerator and then reheat, uncovered, on a baking sheet in a 300°F oven until hot in the middle.

Pair With

Creamy Make-Ahead Mashed Potatoes

French Green Beans with Shallots

This article was originally published on OnceUponaChef.com. Follow on Instagram