Classic Meatloaf Recipe – Juicy, Easy, and Full of Flavor

Introduction

Meatloaf brings comfort on a plate and warms both heart and home. Many home cooks remember the scent of meat cooking slowly in the oven as a fond childhood memory. Classic meatloaf has been a staple for generations in many kitchens. A perfect blend of ground meat and spices forms a tender loaf that pairs beautifully with mashed potatoes or a crisp green salad. Writing about meatloaf invites sharing practical wisdom earned over many family dinners and cozy evenings around the table. Insights come from hands shaped by mixing ingredients and adjusting seasoning by feel. Readers enjoy feeling confident in the kitchen and knowing they can trust guidance that sounds lived in rather than manufactured. Every step matters from choosing good quality meat to balancing flavors. This article offers everything needed to create a classic meatloaf that tastes like home while giving room for creativity.

Ingredients Needed

Below the table lists typical ingredients for one loaf of classic meatloaf with estimated calorie counts per ingredient. Calories serve as a rough guide and may vary depending on brands and exact measurements.

Ingredient	Approximate Calories
Ground beef (80 percent lean)	800 calories
Ground pork	200 calories
Bread crumbs	120 calories
Milk	50 calories
Egg	70 calories
Onion chopped	40 calories
Garlic minced	5 calories
Worcestershire sauce	15 calories
Ketchup (for glaze)	30 calories
Salt and pepper	negligible
Optional herbs (parsley basil)	negligible

The mixture yields about 1400 calories for the entire loaf. Per serving when dividing into six portions it works out to about 230 calories not counting sides.

Step by Step Cooking Instructions

Start by preheating the oven to 350 degrees F.
Prepare a loaf pan or shape the meatloaf freeform on a baking sheet lined with parchment.
In a large bowl combine ground beef and ground pork. Use a fork or clean hands to mix gently. Add bread crumbs next. Pour in milk and crack in the egg. Begin folding together until mixture holds shape but remains tender. Stir in onion garlic Worcestershire sauce salt and pepper. Add fresh herbs if using.

Transfer mixture into prepared pan or shape it with hands on sheet. Pat top gently for even surface. Spread ketchup glaze across the top so it covers evenly.

Place loaf in oven. Bake for about sixty minutes. Check internal temperature with a meat thermometer. It should register around 160 degrees F in the center. If topping seems too dark cover loaf loosely with foil for last ten minutes. Remove from oven and let rest for ten minutes. Resting lets juices redistribute so slices hold shape and remain moist.

Slice the loaf into thick generous slices. Serve immediately or keep warm until ready.

Tips for Customizing the Recipe

Many home cooks love adapting classic meatloaf for personal tastes. Swap ground turkey or chicken to lighten up calories. Add grated carrot or zucchini for vegetables hidden in plain sight. For a richer flavor use a blend of beef veal and pork. Change the glaze by mixing barbecue sauce honey and mustard. Try adding smoked paprika or chili powder for a subtle kick. Top with melted cheese in final ten minutes of baking. Stir in a handful of diced mushrooms for umami love. Feel free to experiment with Italian seasoning thyme sage or even a sprinkle of Parmesan cheese folded into the mixture for extra depth. Ground oats can replace bread crumbs for gluten free tighter texture. If salt is a concern reduce it and rely on onion powder garlic powder and herbs to boost flavor.

Nutritional Information

Breaking down the nutritional profile helps those who watch intake or track macros. Based on approximate totals the full loaf has about 1400 calories. If sliced into six generous servings each yielding 230 calories that works out nicely. Protein comes mainly from ground meat. Each slice offers around twenty to twenty five grams of protein. Fat depends on meat blend. Using 80 percent lean beef and pork gives moderate fat content. To reduce fat choose leaner meat or include egg whites instead of whole egg. Carbohydrate content remains low from crumbs milk and glaze. Bread crumbs contribute most of the carbs. Fiber is minimal unless vegetables are mixed in. Sodium adjusts based on amount of salt sauce or ketchup. Herbs reduce need for salt.

Nutrient summary per slice approximately:

• Calories: 230
• Protein: twenty to twenty five grams
• Fat: twelve to fifteen grams
• Carbohydrates: ten grams
• Fiber: one to two grams
• Sodium: depends heavily on added sauces and salt but roughly four hundred to six hundred milligrams

Those numbers vary based on ingredient choices. Substitutions like turkey or ground chicken cut fat and calories. Reducing glaze or salt lowers sodium.

Serving Suggestions

Classic meatloaf pairs well with many sides. Creamy mashed potatoes absorb glaze and juices beautifully. A scoop of buttered peas or roasted green beans adds freshness and color. For a lighter plate serve with mixed salad dressed simply in oil and vinegar. Brussels sprouts roasted with olive oil garlic and Parmesan bring robust earthy flavors. Slices of meatloaf also taste great cold on whole wheat bread for sandwiches next day. Use leftover slices between crusty bread with mustard mayo and crisp lettuce. Serve warm gravy over meatloaf for a cozy touch. Grilled corn and coleslaw work too for casual summer meals. A glass of chilled iced tea or light red wine complements savory richness. Choose seasonal vegetables to vary plate brightness.

Frequently Asked Questions

** Can I prepare meatloaf ahead and freeze it?**
Yes you can assemble meatloaf in loaf pan wrap it tightly and freeze. When ready thaw overnight then bake as usual. You may need a few extra minutes depending on temperature at start.

** How do I make meatloaf moist instead of dry?**
Use moderate handling when mixing. Too much pressing squeezes juices out. Including milk and egg helps bind while keeping texture tender. Letting loaf rest also makes moisture stay in the meat.

** What is best meat combination?**
A blend of beef and pork offers balance of flavor and fat. Beef gives hearty richness pork adds juiciness. For leaner loaf turkey or chicken work. Some cooks mix veal beef and pork equally for extra depth.

** Can I make meatloaf gluten free?**
Yes use gluten free bread crumbs or substitute oats ground finely. Ensure any sauces or ketchup are gluten free labeled.

Conclusion

Cooking classic meatloaf invites connection to home and simple joys around the table. Every slice carries warmth from slow baking and flavor built over time. Following the process yields meatloaf that holds together yet remains tender and moist