Meatloaf – A Beautiful Mess

You’re already reading this here, so maybe I don’t need to sell you meatloaf. But just in case, here are my suggestions. This meatloaf recipe is basically giant meatballs. I love meatballs. Juicy, tender, and flavorful, they can be eaten with a variety of side dishes, including mashed potatoes, pasta, and roasted vegetables. If you want to take it to the next level, add some gravy. 🙂

For me, meatloaf is the kind of meal that always reminds me of Sunday lunch after church. Special yet everyday, this recipe can be made for a birthday dinner or just a regular weeknight meal. It’s classic!

Related: Then try stuffed meatballs, air fryer meatballs, or learn how to sear a steak.

material

• Ground beef
• onion
• garlic
• butter
• egg
• milk
• italian bread crumbs
• ketchup
• italian seasoning
• salt
• black pepper
• Parmesan cheese – powdered cheese
• barbecue sauce
• vinegar
• fresh parsley

How to make the best meatloaf

First, chop the onion and mince the garlic. Cook in butter for a few minutes until softened.

Combine bread crumbs and milk in a small bowl. This forms a kind of paste.

In a large bowl, combine ground beef, sautéed onions and garlic, bread crumbs, milk, eggs, 1 tablespoon ketchup, Italian seasoning, salt and pepper, 1 tablespoon chopped parsley, and Parmesan cheese. Stir to combine.

Form bread from the meat mixture on a baking sheet lined with aluminum foil. Use a loaf pan to do this. Press the mixture into the pan and invert onto a baking sheet. Just tap a few times and you’re done. However, if you don’t want to get your bread pan dirty, you can also shape the bread by hand.

Bake at 350°F for 45 minutes. In a small bowl, combine remaining ketchup, BBQ sauce, and vinegar. After the first 45 minutes, remove the meatloaf from the oven and brush the glaze on top. Bake for another 10-12 minutes. Meatloaf should reach an internal temperature of 160°F when done.

Let meatloaf rest for at least 10 minutes before slicing. This will allow the juices and fat from the meat to settle out.

Tips and variations

• I bake my meatloaf on a baking sheet rather than in a loaf pan. why? I love the crispy edges this method creates.
• You can replace up to half of the ground meat with another meat, such as ground pork or ground turkey. If you want to use up all of your ground turkey, you can make turkey meatloaf.
• Adding BBQ sauce to meatloaf sauce can be a bit controversial. I like the added spicy sourness. However, you can also omit it and add 1 tablespoon of Worcestershire sauce. If you plan on serving this with gravy, you may want to omit the sauce entirely.
• If you’re making this for a holiday meal, I highly recommend adding a few more fresh herbs like rosemary or thyme to make it smell and taste a little more holiday-y.
• An instant-read meat thermometer is extremely useful for any meat-based recipe, including this classic meatloaf recipe.
• Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. You can also use leftovers to make meatloaf sandwiches or heat them up in the microwave for another meal.

What to serve with meatloaf?