What Makes the Best Meatloaf Recipes So Good
Ranked #3,944 in Food & Cooking, #75,495 overall
The Formula for Great Meatloaf Recipes
Meatloaf recipes come in as many varieties as you can imagine, but the best meatloaf recipes have a few things in common:
I'll show you everything you need to know to make a basic meatloaf, then you can change it hundreds of different ways to suit your mood. I'll also share with you some of my favorite meatloaf recipes.
- The best meatloaf recipes use the right proportions of ingredients (meat to fat to filler)
- The meatloaf is made of at least two types of ground meat and possibly three.
- There is enough fat in the meatloaf mixture to make it flavorful, but not so much that the meatloaf is greasy.
- The meatloaf mixture is not overworked.
- The meatloaf is baked on a sheet pan, not in a loaf pan.
- The vegetables are cooked before being added to the meatloaf.
- The meatloaf is cooked to the right temperature.
- The meatloaf is rested at least 15 minutes before slicing.
I'll show you everything you need to know to make a basic meatloaf, then you can change it hundreds of different ways to suit your mood. I'll also share with you some of my favorite meatloaf recipes.
Basic Meatloaf Recipes
Get the Proportions Right
Follow these general proportions for all of your meatloaf recipes, and you'll have wonderfully moist meatloaf every time:
- Start with 1 lb. of ground beef.
I recommend 85% lean ground beef. You can use a leaner ground beef if you add in more fat elsewhere (like cream instead of whole milk). - Use 1/2 lb. ground pork and 1/2 lb. ground veal.
You may substitute ground turkey, ground chicken or ground sausage for all or part of the ground pork and/or ground veal. - Use 1/2 to 2 cups of finely chopped vegetables.
It isn't a requirement to add vegetables to meatloaf recipes. But I think it tastes good. The most common vegetables to use in meatloaf recipes include onions, celery and carrots. But you can also use bell peppers, jalapeno peppers, zucchini or mushrooms. Unless the vegetables are very finely chopped, I like to saute them in 1-2 Tbsp. of oil until they're soft before adding them to the meatloaf. I like to do this step first, so the vegetables have time to cool before adding them to the meatloaf mixture. - Use 2 large eggs.
- Use 1/2 cup of whole milk, cream, sour cream or yogurt.
If you are using very lean ground meats, choose cream for your dairy ingredient. You need the fat in the meatloaf to make it moist and to hold it together. Alternatively, you can use ketchup or barbecue sauce in place of dairy. - Use 1 cup of filler.
Choices include bread crumbs, Panko (Japanese bread crumbs), oatmeal, crushed cereal, cracker crumbs or even crushed tortilla chips. I've used everything from crushed Goldfish crackers to homemade bread crumbs. Some people use 1-2 slices of white bread soaked in the milk or cream instead of filler. That is a perfectly acceptable option. - Season the meatloaf properly.
Start with 1 tsp. of salt and 1/2 tsp. of black pepper. To that you can add a few teaspoons of any or all of the following: Worcestershire sauce, Dijon mustard, salsa, barbecue sauce, ketchup and horseradish. - Add additional flavorings, if desired.
Other possible flavorings for meatloaf recipes include: chopped fresh parsley (1/3 cup), grated, shredded or crumbled cheese (1/3 cup), hot sauce (a few dashes) and cooked bacon (2-3 slices, crumbled).
How to Shape and Cook Your Meatloaf
A lot of people use loaf pans for meatloaf recipes. But this often results in a greasy meatloaf, as the fat pools in the pan.
Instead, I recommend shaping the meatloaf with your hands, and baking it on a jelly roll pan, roasting pan or baking sheet that has sides. Some people take a cooling rack and cover it with aluminum foil. They then place the aluminum-covered cooling rack on a roasting pan, and poke a few holes in the foil. They rest the meatloaf on top of the foil, and the juices from the meatloaf drip down into the roasting pan.
Here are some tools you'll need to make your meatloaf recipes:
Instead, I recommend shaping the meatloaf with your hands, and baking it on a jelly roll pan, roasting pan or baking sheet that has sides. Some people take a cooling rack and cover it with aluminum foil. They then place the aluminum-covered cooling rack on a roasting pan, and poke a few holes in the foil. They rest the meatloaf on top of the foil, and the juices from the meatloaf drip down into the roasting pan.
Here are some tools you'll need to make your meatloaf recipes:
Cooking Meatloaf Recipes Properly
Use an Instant Read Thermometer
Cook your meatloaf at 325 degrees F. Although many meatloaf recipes call for the meatloaf to be cooked for 50-60 minutes, time is not an indication of a properly-cooked meatloaf. A properly-cooked meatloaf is one that is cooked to the right temperature.
Ground beef and eggs need to be cooked to 160 degrees F in order to kill any bacteria. Use an instant-read thermometer to check the temperature of your meatloaf. I usually start checking my meatloaf after it's been in the oven for 50 minutes.
Experienced cooks often cook a meatloaf to 155 degrees, then pull it out of the oven, and let the residual heat finish cooking the meatloaf. This is perfectly acceptable, and it ensures the meatloaf is not overcooked.
However, you MUST allow the meatloaf to rest at least 15 minutes (preferably 20-30 minutes) before cutting. As the meatloaf rests, you will see the temperature rise 5-8 degrees, ensuring the meatloaf is cooked properly to 160 degrees F. The resting period also allows the juices to redistribute through the meatloaf, ensuring a moist meatloaf.
Ground beef and eggs need to be cooked to 160 degrees F in order to kill any bacteria. Use an instant-read thermometer to check the temperature of your meatloaf. I usually start checking my meatloaf after it's been in the oven for 50 minutes.
Experienced cooks often cook a meatloaf to 155 degrees, then pull it out of the oven, and let the residual heat finish cooking the meatloaf. This is perfectly acceptable, and it ensures the meatloaf is not overcooked.
However, you MUST allow the meatloaf to rest at least 15 minutes (preferably 20-30 minutes) before cutting. As the meatloaf rests, you will see the temperature rise 5-8 degrees, ensuring the meatloaf is cooked properly to 160 degrees F. The resting period also allows the juices to redistribute through the meatloaf, ensuring a moist meatloaf.
Important!
The Moistest Meatloaf Recipes...
are mixed just until the ingredients are incorporated. Overmixing results in a tough meatloaf.
Best Meatloaf Recipes
Here are a few of my favorite meatloaf recipes:
- Simple Meatloaf Recipe - This is a basic meatloaf recipe made with ground beef, ground pork, oatmeal and vegetables. To save time, the vegetables in this meatloaf recipe are not cooked before adding to the meatloaf mix. So it's important to make sure the vegetables are finely chopped before mixing into the meat, to ensure they cook through.
- BBQ Meatloaf Recipe - This meatloaf has a sweet barbecue sauce flavor.
- Recipe for Meatloaf with Bacon - If bacon makes everything better, this meatloaf recipe is truly exceptional.
- Italian Meatloaf Recipe - Pesto, Italian bread crumbs, roasted red peppers and zucchini give this meatloaf recipe an Italian flavor.
- Easy Meatloaf Recipe - Crushed Goldfish crackers give this meatloaf recipe a cheesy flavor that goes well with the tangy glaze.
- Crockpot Meatloaf Recipe - Because this meatloaf recipe is cooked in a Crockpot, which tends to make the meatloaf moist, you can use leaner cuts of meat for this meatloaf recipe.
Rate This Meatloaf Recipes Lens
This module only appears with actual data when viewed on a live lens. The favorite and lensroll options will appear on a live lens if the viewer is a member of Squidoo and logged in.
What Are Your Favorite Meatloaf Recipes?
-
-
agoofyidea
Dec 27, 2011 @ 9:06 am | delete
- Since I make a mediocre meatloaf at best I'll have to try your tips. Great lens.
-
-
-
JoshK47
Nov 23, 2011 @ 10:11 am | delete
- Awesome guide to one of my favorite dishes!
-
-
-
ScareYouDiva
Oct 24, 2011 @ 9:45 am | delete
- Love it - major comfort food.
-
-
-
funcook
Oct 28, 2011 @ 8:24 am | delete
- Glad you like it - serve with mashed potatoes for a real comfort food fix!
-
-
-
deveshraigniit
Nov 23, 2011 @ 8:02 am | delete
- can you provide the major comfort food..because i like it..
-
- Load More
Want More Recipes Like This Meatloaf?
Check out my latest recipes. Follow me on twitter.
by funcook
I'm a journalist, food writer, author and mother of two.
- 15 featured lenses
- Winner of 13 trophies!
- Top lens » VitaMix Review
Feeling creative?
Create a Lens!
Explore related pages
- Magical Meatloaf Sauce Magical Meatloaf Sauce
- Boston Market Meatloaf Recipe Boston Market Meatloaf Recipe
- Luscious and Low-Carb: Meatloaf Luscious and Low-Carb: Meatloaf
- The Ravenous Guide to Eating Like Elvis The Ravenous Guide to Eating Like Elvis
- My Meatloaf : A Delicious Recipe My Meatloaf : A Delicious Recipe
- How To Make Meatloaf 3 Different Ways How To Make Meatloaf 3 Different Ways
Cool Meatloaf Tool #1 - Favorite Book of Meatloaf Recipes
Meatloaf: Recipes for Everyone's Favorite
Amazon Price: $3.53 (as of 06/02/2012)
From bacon-wrapped meatloaf to Asian meatloaf to vegetarian meatloaf recipes, this book has it all. It's a must-own if you really want to make delicious meatloaf.
Cool Meatloaf Tool #3 - Nonstick Meatloaf Bread Pan Set
Norpro 2 Piece Nonstick Meatloaf Bread Pan Set
Amazon Price: $8.39 (as of 06/02/2012)
Although I normally don't recommend baking a meatloaf in a loaf pan (because the fat pools on top of the meatloaf, making it greasy), this cool meatloaf pan eliminates that problem. it's actually two pans in one: An inner pan with holes in the bottom to allow fat to drip into the outer pan. The outer pan catches the fat and allows you to throw it away.
As a bonus - since I, like Alton Brown, do not like unitaskers - the outer pan can be used as a loaf pan for making quick breads.
Essential Meatloaf Tool #2 - Instant-Read Digital Thermometer
CDN DTQ450X ProAccurate Quick-Read Thermometer
Amazon Price: $15.95 (as of 06/02/2012)
This thermometer is an indispensable kitchen tool. I use it for everything from meatloaf to turkey. It allows you to check the temperature of what you're cooking quickly and registers it digitally, so there's no question whether you've cooked your dish properly. Truly essential for anyone who cooks!
