Classic Meat Loaf

It’s a comfort food favorite, and for good reason. Updated on December 19, 2023 A traditional meatloaf like this recipe is a time-honored dish. Our version uses three types of meat—ground beef, ground pork, and ground veal—resulting in a tender, flavorful meatloaf that’s best in class. Fresh breadcrumbs are another key to a moist meatloaf, so is chopping the vegetables small so they cook properly. The two-ingredient glaze brushed on top is made with ketchup and brown sugar—and packs plenty of sweet-and-sour punch for the perfect finishing touch to this meaty comfort food classic. Rachel Marek Tips for Meatloaf Success Mix the meatloaf lightly; do not overmix as this can cause the meatloaf to be tough and dense.Press the meat into the pan gently, do not compress it. Use an instant-read thermometer, inserted into the middle, to check the doneness of the meatloaf. It should read 160 degrees Fahrenheit.Rest the meatloaf for 10 minutes before slicing—this allows time for the juices to redistribute and means the meatloaf will slice better. Use your food processor to make quick work of mincing vegetables and turning day-old bread into fluffy breadcrumbs for meatloaf. What to Serve With Meatloaf Mashed potatoes are a must-make when you’re serving meatloaf. We like to round out the plate with one or two colorful vegetables. Our top picks are: Boiled or roasted asparagus Peas (we use frozen) for Minted Peas Carrots, like easy Glazed Carrots Broccoli, such as Simple Steamed Broccoli  Green beans, try Quick-Cooked Green Beans With Lemon Ingredients 3 thick slices white bread, torn into large pieces 2 garlic cloves, chopped 1 medium onion, chopped 1 celery stalk, chopped 1 medium carrot, chopped ½ cup flat-leaf parsley 12 ounces ground beef chuck (90 percent lean), preferably pasture-raised 12 ounces ground pork, preferably pasture-raised 12 ounces ground veal, preferably milk-fed 1 large egg ¾ cup ketchup, divided 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce Coarse salt and freshly ground pepper 2 tablespoons light-brown sugar Directions Rachel Marek Preheat oven and make breadcrumbs: Preheat oven to 375°F. Pulse bread in a food processor until finely ground. (You should have about 2 1/2 cups breadcrumbs.) Transfer to a medium bowl. Rachel Marek Pulse vegetables in food processor: Pulse garlic, onion, celery, carrot, and parsley in food processor until finely chopped. Add to breadcrumbs. Rachel Marek Add meats, ketchup, mustard, Worcestershire, and mix by hand: Add meats, egg, 1/4 cup ketchup, the mustard, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper; mix together using your hands. Rachel Marek Rachel Marek Place meatloaf mixture in pan: Transfer mixture to a 5-by-9-inch loaf pan. Rachel Marek Mix ketchup and sugar and brush on meat: Stir together remaining 1/2 cup ketchup and the brown sugar until smooth; brush onto meat. Rachel Marek Bake: Set pan on a rimmed baking sheet, and bake until an instant-read thermometer inserted into the center reaches 160°F, about 1 hour 20 minutes. Rachel Marek Let cool slightly before serving. Rachel Marek Storing Leftovers Tightly wrap any cooled leftover meatloaf in plastic wrap or aluminum foil or store it in an airtight container. Store in the refrigerator for three to four days. Freezing To freeze meatloaf, wrap it in at least one layer of plastic wrap followed by at least one layer of foil. Place the double-wrapped meatloaf in a zip-top freezer bag labeled with the date. Store meatloaf in the freezer for three to four months. Frequently Asked Questions How long does it take to cook meatloaf? How long a meatloaf takes to cook depends on the size of the loaf, whether it is baked in a loaf pan or freeform on a baking sheet, and what temperature the oven is set to. Our classic meatloaf uses 2 1/4 pounds of meat, is cooked in a loaf pan at 375 degrees, and takes about 1 hour 20 minutes to bake. Should you bake meatloaf covered or uncovered? We bake our meatloaf uncovered. If the top of the meatloaf is getting too dark before the meatloaf has finished cooking, we cover it with foil and continue baking. Is meatloaf better on a sheet pan or loaf pan? Whether meatloaf cooked in a loaf pan or on a sheet pan is better is a matter of personal taste. A meatloaf cooked on a sheet pan will have an all-around caramelized crust because more of its surface is exposed (and brushed with glaze). Other Meatloaf Recipes to Try: Test Kitchen’s Favorite All-Beef Meatloaf Mrs Kostyra’s Meatloaf Chipotle-Glazed Meatloaf With Sweet Potatoes Simple Turkey Meatloaf Meatloaf Cake Mr. John’s Meatloaf Originally appeared: Martha Stewart Living, April 2010

Classic Meat Loaf