Classic Meatloaf From Scratch Food

THE BEST CLASSIC MEATLOAF RECIPE

Steps:

• Preheat oven to 350° Fahrenheit.
• In a large bowl, add the beef, bread crumbs, onion, milk, egg, 2 tablespoons ketchup, worcestershire sauce, parsley, salt, garlic powder, and pepper. Use your hands to mush and mix these ingredients together until well combined.*
• Add the meat mixture to a loaf pan. Pat the meat down into an even layer.
• In a small bowl, add 1/4 cup ketchup, the brown sugar, and vinegar. Stir to combine. Pour the sauce on top of the meatloaf and spread it into an even layer.
• Bake uncovered for 55 minutes.
• Let the meatloaf rest for 8-10 minutes before serving (or it may fall apart).**

CLASSIC MEATLOAF

Steps:

• Preheat oven to 375°F.
• Generously butter a 9" x 5" loaf pan, a 13" x 9" baking pan, or line a rimmed baking sheet with parchment paper. Set aside.
• Place all ingredients except for meat in a large bowl and using your (very clean) hands, mix everything well. Add the meat and mix only until everything becomes homogeneous - do not overmix.
• Place the meatloaf mixture in your prepared pan or shape into a rectangle on the baking sheet. If you use the baking sheet, cover the meat with foil or parchment and place a pan of hot water in the oven to keep the top from cracking.
• Place in the oven and bake until firm and no longer pink, 60-75 minutes. The internal temperature should read 160°F.
• Let sit for 10 minutes, then serve.
• To freeze for later use
• Generously butter a 9" x 5" loaf pan or a 13" x 9" baking pan.
• Press the meat mixture into the prepared pan, then cover with plastic wrap and aluminum foil.
• Place in the freezer and store for up the 3 months.
• To bake after freezing, remove the meatloaf from the freezer 24-48 hours before baking and thaw in the refrigerator.
• Preheat oven to 375°F, then bake until firm and no longer pink, 60-90 minutes. The internal temperature should read 160°F.
• Let sit for 10 minutes, then serve.
• To freeze as mini-meatloaves
• Divide the mixture evenly among buttered muffin tins and gently press the mixture into each hole. Place the muffin tins in a freezer-safe zippered plastic bag and freeze for up to three months. (Makes 24.)
• To bake after freezing, thaw in the refrigerator for 24 hours, set on the counter for 20-30 minutes before baking, then bake for 20-23 minutes, longer if the muffins are especially cold. Be sure the muffin centers are very hot and no longer pink before serving.
• (If you can't afford to have muffin tins out of commission just sitting in the freezer, freeze the muffins in the tin, then loosen with a table knife and place frozen muffin "pucks" in a freezer bag. When you're ready to bake, thaw on a baking sheet for 24 hours in the refrigerator, set on the counter for 20-30 minutes before baking, then bake as directed.)
• To serve in a school lunch
• Bake the meatloaf as mini-meatloaves before freezing, then cool completely in the refrigerator. Pack in a lunch with an ice-pack. Freeze extras in an airtight container up to 3 months.

THE BEST MEATLOAF I'VE EVER MADE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter in a skillet over medium heat, and cook the onion and garlic 5 minutes, until onion is tender. Remove from heat, and season with salt and pepper.
• In a large bowl, mix the onion and garlic, beef, crumbled bread, crushed crackers, egg, sour cream, Worcestershire sauce, and 1/2 can tomato sauce. Gradually stir in the milk 1 teaspoon at a time until mixture is moist, but not soggy. Transfer the mixture to a 5x9 inch loaf pan.
• Bake uncovered in the preheated oven 40 minutes. Increase oven temperature to 400 degrees F (200 degrees C), and continue baking 15 minutes, to an internal temperature of 160 degrees F (70 degrees C).
• In a small bowl, mix the remaining tomato sauce and ketchup. Pour over the top of the meatloaf, and continue baking 10 minutes.

CLASSIC MEATLOAF RECIPE

Steps:

• Preheat oven to 350 degrees F. Spray a 9"x5" loaf pan with nonstick cooking spray.
• Combine meatloaf ingredients in a large bowl using your hands, just until combined. Do not overmix - The less you mess with it, the better it will be!
• Shape into a loaf and place into a loaf pan.
• In a small bowl combine 1/2 cup ketchup, brown sugar and mustard. Brush about 1/3 of the mixture over the top of the meatloaf.
• Bake in the preheated oven for 45 minutes, then pour remaining sauce over the meatloaf. Return to the oven and bake for an additional 15-25 minutes or until meatloaf is completely cooked through. Meat should register between 155 and 160 degrees F.
• Let stand for 5-10 minutes before slicing and serving. Garnish with parsley if desired.

CLASSIC MEATLOAF

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.
• Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add bread-milk mixture, and mix very gently with a fork (do not overmix).
• Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.
• Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.

MEATLOAF RECIPE

Steps:

• Preheat oven to 180C/350F. Oil or spray a loaf tin. (Note 3)
• Glaze: Mix together in a small bowl. Set aside.
• Meatloaf: Place breadcrumbs in a very large bowl. Grate over onion. Mix so the breadcrumbs are all wet. (Note 4)
• Add remaining ingredients. Mix well using your hands. Form into a loaf shape, pinching together then smoothing over creases and cracks (helps prevent cracks during baking).
• Transfer into loaf tin. Brush generously with glaze, using about 1/2.
• Bake for 45 minutes. Remove from oven and brush with most of the remaining glaze. If there is excess fat pooling, scoop/pour it off.
• Bake for a further 30 minutes. Remove from oven.
• Stand for 10 minutes before turning out and cutting into thick slices. You will probably get a bit of crumbling just on the edges of the first couple of slices, this is normal and indicative of the tenderness of the meatloaf (zero crumble indicates firm packed harder meatloaf which isn't as enjoyable!).
• Ideal served with a dollop of ketchup, creamy mashed potatoes and steamed vegetables.

TOP RATED CLASSIC MEATLOAF

Steps:

• Preheat oven 325 degrees Fahrenheit.
• In a large mixing bowl, combine ground beef, cracker crumbs, salt, pepper, egg, onion and tomato sauce.
• Mix lightly.
• Shape into a loaf and place in a baking dish.
• In a small mixing bowl, combine the ketchup, brown sugar, water, mustard and vinegar.
• Brush the loaf with this mixture.
• Place meat loaf in oven and bake 1 hour and 15 minutes, basting occasionally with sauce.

MEAT LOAF

Steps:

• Preheat the oven to 325 degrees F.
• Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
• In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 375°F. Line a baking sheet with parchment paper. Set aside. (function() { var a="",b=[ "adid=ada-foodhub-3-280901455", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

TRADITIONAL MEATLOAF RECIPE

Steps:

• Preheat oven to 350°F. Mix ground beef, bread crumbs, egg and seasonings in large bowl.
• Shape into a loaf on shallow baking pan. Pour ketchup over top.
• Bake meatloaf 55 to 60 minutes or until cooked through. Let stand 5 minutes before serving.

MEATLOAF RECIPE WITH THE BEST GLAZE

Steps:

• Line a 9"x5" loaf pan with parchment paper and preheat oven to 375°F.
• In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
• Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375˚F for 40 minutes.
• In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes or until the internal temperature is 160˚F. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.

CLASSIC MEATLOAF RECIPE

Steps:

• Preheat oven to 350 degrees.
• Combine ground beef, oatmeal, milk, egg, onion, salt, and pepper in a medium-sized mixing bowl. Using your hand, incorporate everything into the meat. This only takes 30 seconds or so. You do not want to over-mix.
• Transfer meat into a large loaf pan and press it down evenly into the pan.
• For the glaze, mix ketchup, brown sugar, and mustard in a small bowl. Pour evenly over meatloaf.
• Bake at 350 degrees for 1 hour and 20 minutes.
• Remove from oven and drain off excess grease. Let stand for 5 minutes before serving.
• If you like this meatloaf recipe, do yourself a favor and try my WORLDS EASIEST SLOPPY JOE RECIPE. You will LOVE it!

EMERIL'S MOST KICKED-UP MEATLOAF EVER

Steps:

• In a large skillet heat the butter over medium-high heat until melted. Add all but 1/4 cup of the onions, the celery and all but 2 tablespoons of the bell pepper and cook, stirring occasionally, until vegetables are softened and beginning to caramelize around the edges, about 6 minutes. Add 2 teaspoons of the garlic, the thyme, rosemary, and parsley and cook for 2 minutes. Remove from the heat and allow to cool.
• Preheat the oven to 350 degrees F.
• When the vegetable mixture is cooled, transfer to a mixing bowl and add the eggs, mustard, 1/4 cup of the ketchup, 1 teaspoon of the Worcestershire sauce, and heavy cream and mix until thoroughly combined. Add the breadcrumbs, ground chuck, pork sausage, ground veal, 1 teaspoon of the salt and 1/4 teaspoon of the pepper and mix until just combined. Do not overmix. Transfer meat mixture to a 9 by 5 by 3-inch loaf pan and using your hands, form mixture into a loaf shape. Arrange the slices of bacon on the top of the meatloaf and set aside.
• In a small saucepan combine the remaining 1/4 cup of chopped onion, remaining 2 tablespoons of green pepper, remaining teaspoon of garlic, remaining 1/2 cup of ketchup, remaining 2 tablespoons of Worcestershire sauce, remaining 1/2 teaspoon of salt, remaining 2 teaspoons of pepper, vinegar, and canned tomatoes and bring to a boil over medium-high heat. Cook until thickened, about 5 minutes.
• Pour the sauce over the uncooked meatloaf and bake for 45 minutes to 1 hour, or until the bacon and sauce are slightly caramelized on the top of the meatloaf. Remove from the oven and cover loosely with aluminum foil. Let stand for 10 minutes before serving. Slice and serve along with the Macaroni with 4 Cheeses.

EASY MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
• In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

OLD-FASHIONED MEATLOAF RECIPE

Steps:

• Melt butter in a medium nonstick skillet over medium heat; add celery and onion, and sauté 7 minutes or just until tender.
• Stir together celery mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 5 ingredients in a large bowl. Shape into a 10- x 5-inch loaf; place on a lightly greased broiler rack. Place rack in an aluminum foil-lined broiler pan.
• Bake at 350° for 45 minutes. Stir together remaining 1 tablespoon Worcestershire sauce, tomato sauce, tomato paste, and 1 tablespoon ketchup until blended; pour evenly over meatloaf, and bake 10 to 15 more minutes or until no longer pink in center. Let stand 10 minutes before serving.
• Note: For testing purposes only, we used Tony Chachere's Original Creole Seasoning and Cavender's All Purpose Greek Seasoning.

THE BEST CLASSIC MEATLOAF RECIPE

Steps:

• Preheat oven to 375 F.
• Spray a loaf plan with nonstick spray and set aside.
• In a large mixing bowl, combine ground beef, onion, eggs, garlic, ketchup, Worchestershire sauce, parsley, breadcrumbs, milk, Italian seasoning, smoked paprika, salt and black pepper. Mix until well combined.
• Place meatloaf mixture into prepared loaf pan. Bake at 375 F for 40 minutes.
• Start preparing the meatloaf sauce. In a small mixing bowl, mix ketchup, white vinegar, brown sugar, garlic powder, onion powder, salt, and black pepper. Whisk until ingredients are well combined. Spread the meatloaf glaze on top when it has 15 minutes left to bake.
• Let the meatloaf rest for 5 minutes. Top with fresh parsley and enjoy!

SOUTHERN MEATLOAF RECIPE

Steps:

• Place ketchup in a small mixing bowl.
• Add brown sugar.
• Add yellow mustard.
• Stir well. Set aside.
• In a large mixing bowl, break the bread into small pieces.
• Crumble the saltines and add to the bowl.
• Add the milk.
• Stir well to moisten the bread and saltines. Use more milk if needed. Set aside for 5 minutes.
• Chop the onions very fine. Set aside.
• Crumble the ground beef on top of the moistened bread and saltines.
• Add the lightly beaten egg.
• Add the onions.
• Add the garlic powder.
• Add the Worcestershire Sauce.
• Add the ground mustard.
• Add the black pepper.
• Gently mix all the ingredients together until fully combined.
• Place the meat mixture in a baking loaf pan.
• Press the meat firmly into the pan.
• Turn the meat mixture out onto a sheet pan that has been lined with aluminum foil.
• Bake at 350F degrees for 40 minutes.
• Pour the sauce over the top of the meatloaf, spread with a spoon to cover the top.
• Continue to bake, 15 to 20 minutes longer until meatloaf is done.
• Internal temperature should reach 160 degrees.
• Remove pan from oven, set on wire rack to cool and rest for 10-15 minutes.
• Slice as needed.
• Enjoy!

MEATLOAF WITH BROWN GRAVY

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine all ingredients & mix well.
• Shape into an 8" x 4" pan.
• Bake on the center rack for 1 hour or until internal temperature is 160 degrees. Meat should be well done with no traces of pink.
• Let rest for 10 minutes before slicing.

MEATLOAF RECIPE

Steps:

• Preheat your oven to 350 degrees. Prepare a loaf pan (9x5) with nonstick cooking spray and set aside.
• In a large mixing bowl add ground beef, finely minced onion, eggs, bread crumbs, Worcestershire sauce, pepper, seasoning salt, garlic powder, and 1/2 cup of ketchup. Gently mix with hands and then add to loaf pan.
• Mix remaining 1/4 cup of ketchup with brown sugar and mustard. Add this to the top of your meatloaf. Allow to bake for 1 hour and 15-30 minutes or until your meatloaf if cooked through. Allow to cool and settle for several minutes then slice and serve.

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
• Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

CLASSIC MEATLOAF FROM SCRATCH

Steps:

• Toast the 5 slices of wheat bread and let cool. I use a food processor to make my own bread crumbs out of the wheat bread when it cools. Then take the onion and sweet bell peppers and put them in the food processor and chop them up pretty fine not quite minced empty out the food processor and put the eggs, oregano and mushrooms in and blend it up and chop it fine. Finally, mix all ingrediants together and let it rest for approximately 1 hour and form a loaf that is packed pretty tight on a sheet pan or pan of your choice. Top with steak seasonning (I use the weber chicago steak seasonning) and bake in a 350 degree oven for approximately 1 3/4 to 2 hours. Top the meatloaf with the ketchup during the last 15 to 20 minutes that it bakes. Pull the meatloaf out of the oven and let it rest for 10 minutes then slice and serve.

OLD-FASHIONED MEATLOAF - A.K.A BASIC MEATLOAF

Steps:

• Preheat oven to 375 °F.
• Mix ground beef, salt, pepper, onion, bell pepper, egg, tomatoes and oats together well and place in a baking dish. Shape into a loaf.
• Topping:
• Mix ketchup, brown sugar and mustard and spread on loaf. Bake for 1 hour.

SOUTHERN MEATLOAF

Steps:

• Gather the ingredients. Pre-heat the oven to 350 F.
• Grease an 8 1/2 x 4 1/2-inch loaf pan or line it with foil and then lightly grease it. Alternatively, for a free-form loaf, line a rimmed baking pan with foil.
• In a large bowl, combine the ground beef with the crushed saltines, onion, green pepper, egg, paprika, garlic powder, salt, thyme, black pepper, 1/3 cup of ketchup , milk, and Worcestershire sauce .
• Pack the meat mixture into the loaf pan or shape it and place it on the baking pan.
• Bake the meatloaf for 1 hour. Carefully pour excess grease into a can or jar (dispose of it in the trash after it cools).
• Spread the meatloaf with 1/2 to 3/4 cup of ketchup or barbecue sauce and continue baking for 15 minutes longer, or until the meatloaf registers at least 160 F on an instant-read food thermometer inserted into the center. (If you have instead swapped ground turkey or chicken for the beef, cook the loaf to an internal temperature of 165 F.)
• Let the meatloaf rest for ten minutes before slicing so it holds together well. Then, serve and enjoy!