I recently received an email from one of my readers asking how I make my meatloaf. That message had me craving classic, comforting meatloaf right away.
It’s a simple, homely meal that somehow always feels like home. My mother probably made it as often as she did just so we could enjoy meatloaf sandwiches from the leftovers the next day.
One of the best things about meatloaf is how easy it is to prepare ahead. You can shape smaller loaves and freeze them—either before or after baking—so a satisfying meal is always within reach. Read on for tips and a straightforward method.
You don’t need to buy the leanest ground beef, but using lean or ground chuck reduces excess grease. If you use regular ground beef, just drain off the juices after baking for a less greasy result.
Ingredients: 2 lbs ground beef, 1 can Hunt’s Seasoned Tomato Sauce for Meatloaf, 2 eggs, and 1 cup oats (quick or old-fashioned).
I love this particular tomato sauce for meatloaf. It’s flavorful and adds great moisture. Even if you don’t use the whole can as some recipes suggest, try tasting a spoonful—you’ll see why I recommend it.
Meatloaf is ideal for making ahead and freezing. I often prepare two loaves and freeze one. When you’re ready to bake the frozen loaf, put it in a cold oven and then turn the oven on; it thaws as the oven heats and usually needs about fifteen extra minutes of baking time.
If you’re cooking for a small household, divide the mixture into mini loaf pans—one recipe will make approximately four small loaves. Freeze extras for quick meals later.
Pro tip: Line your pan with aluminum foil before freezing. Once the loaf is frozen, lift it out, wrap tightly in foil or place it in a freezer bag, and return it to the freezer. When you want to bake it, it slides back into the original pan perfectly.
You can also bake meatloaf in muffin cups. Let them sit in the pan about ten minutes before removing to cool, then freeze the extras in a bag. Reheat a muffin-sized meatloaf in the microwave or pop them back into the muffin tin, top with fresh ketchup, and heat in the oven.
Combine the ground beef, eggs, and oats in a mixing bowl.
Add the entire can of meatloaf sauce. While the label may suggest using half, I prefer the full can for extra flavor and moisture.
Mix everything thoroughly with your hands for an even texture. If you’d rather not use bare hands, disposable gloves work fine. I keep a pair of heavy-duty kitchen gloves marked for meat; they help when the meat is very cold and my hands get uncomfortable.
Press the mixture into your pan to form a loaf. Here I’m using an 8×8 pan, which makes enough for two meals for our family.
To help the loaf cook evenly, cut a shallow slit down the center with a knife. This prevents the edges from overcooking while the middle finishes.
You can leave off a glaze if you prefer. For this batch I spread a layer of ketchup on top before baking.
Bake at 375°F for 45 minutes to an hour. The can may suggest a higher temperature and shorter time, but a slightly lower temperature for longer helps the loaf cook through without drying out. I rarely find a meatloaf done after only 30 minutes.
Let the meatloaf rest in the pan about ten minutes before slicing; this helps it hold together. Photographing meatloaf for presentation can be a challenge, but it always tastes better than it looks.
Thanks to Cynthia of Chicks and Cubs for asking about my meatloaf and inspiring this post.
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I just watched an episode of Little House on the Prairie where Caroline sews late into the night to make matching dresses for Mary and Laura. Laura stands and reads a touching essay about her mother’s love—she can’t actually write at that level, but she reads it because it expresses what she feels. That episode always brings me to tears.
I think the world would be a kinder place if more people watched Little House on the Prairie.
My Little Legacy
Brady made the A Honor Roll again! I’m so proud.
Recently he and I had an evening out. As he popped a fry in his mouth he paused and said, “Ma, if you ever die, don’t worry about Southern Plate. I’ll keep it running and post all the recipes.” I smiled and told him I knew it would be in good hands. Hopefully he won’t need to take over anytime soon, but it’s comforting to know he’s ready.