Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories Show
updated Sep 25, 2022 Here's how to make the most tender, most tasty meatloaf you can imagine. Jump to recipePage URL comments Comments We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. (Image credit: Emma Christensen) Roughly once a year — right about now, as it so happens — I get a sudden and very urgent hankering for meatloaf. One day, it’s stuffed squash and warm grain salads and beef stews, and the next day, all I can think about is meatloaf. Tender, savory bites of meatloaf glazed with (yes, of all things) ketchup. If you have been scarred by dry or tasteless meatloaf in a past life, it’s time to revisit this classic. Here’s how to make the most tender, most tasty meatloaf you can imagine. Watch Savory Classic Meatloaf (Image credit: Emma Christensen) The Basic Meatloaf FormulaAll recipes for meatloaf start with the same basic formula: 2 pounds of ground meat and a “panade” made of bread or crackers soaked in milk. Along with a few eggs, this panade helps to hold the ground meat together and adds some essential moisture to the mix. Don’t worry — your meatloaf won’t taste like bread, but you’ll definitely miss it if it’s not there! The MeatAny ground meat can be used to make meatloaf: beef, pork, veal, or lamb. You can use just one kind of meat, or you can mix a few different kinds together to give your meatloaf different flavors and textures. Personally, I love a mix of about 70% beef (for its flavor) and 30% pork (for its fatty richness). You definitely want a bit of fat in your mix so the meatloaf doesn’t end up dry and crumbly. I usually look for a beef that’s only 80% to 85% lean. The VeggiesA mirepoix made of small-diced onions, carrots, and celery is classic here, but you can swap some or all of those veggies for any of your favorites: mushrooms, more carrots, peas, even broccoli. Whatever vegetables you use, be sure to cook them before they go into the meatloaf so they’re tender and toothsome rather than crunchy. (Image credit: Emma Christensen) The GlazeCall me old-fashioned, but I love a swath of good ol’ ketchup on my meatloaf. The ketchup concentrates during cooking, creating a creamy, ultra-tomato-y glaze that pairs perfectly with the deep savory nature of the meatloaf. If you’re not a ketchup fan, you can use your favorite BBQ sauce or any other sauce you find appealing. You can also skip the glaze altogether and drape the meatloaf with strips of bacon before cooking — as we know, bacon makes everything better and that certainly holds true here. A Final NoteThe last piece of the puzzle to making a fantastic meatloaf is two-fold: cooking time and letting it rest. A 2-pound meatloaf will reliably cook in about an hour — try not to overcook or the meat will start getting tough and crumbly. The best way to know when a meatloaf is done is by checking its internal temperature; as soon as it hits 155°F, you can pull it from the oven. Letting it rest for a few minutes before you slice and serve also gives the juices inside the meatloaf time to redistribute and settle, just like when you’re cooking a steak or a roast. If you slice the loaf too quickly, the tasty juices pool out and leave the meatloaf dry. 1 / 10 Everything you need to make a fantastic meatloaf! (Image credit: Emma Christensen) Comments 4 Ratings How To Make Meatloaf from ScratchPrint Recipe Here's how to make the most tender, most tasty meatloaf you can imagine. YieldMakes approximately 10 thick slices Show Nutrition
Per serving, based on 20 servings. (% daily value)
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Recipe NotesMeatballs: This same recipe can be used to make meatballs instead of a loaf (though I usually leave out the carrots). Storage: Leftovers will keep refrigerated for up to 1 week, or can be wrapped and frozen for up to 3 months. How long does it take to cook a 3 pound meatloaf at 350?At 350°F a 1 lb meatloaf will take about 35 to 45 minutes for the meatloaf temperature to reach 160°F. A 2 lb meatloaf will take about 1 hour to 1 hour and 20 minutes for the meatloaf temperature to reach 160°F. A 3 lb meatloaf will take about 1 hour and a half to 2 hours for the meatloaf temperature to reach 160°F.
How long does it take to cook a 3 pound meatloaf at 375?It is recommended to bake the meatloaf between 350-375 degrees Fahrenheit. At 350 degrees, a 3-pound meatloaf will take about 1 hour and 20 minutes to 1 ½ hour. At 375 degrees, a 3-pound meatloaf should take 1 hour to 1 hour and 10 minutes.
Is it better to cook meatloaf at 350 or 375?The oven temperature is typically set at 350 degrees F for making meatloaf. That's the temperature you want to be sure to use so the meatloaf cooks and doesn't dry out.
How long should meatloaf be cooked at 350?The best temperature to cook the meatloaf at is 350°F and it requires about 1 hour, give or take a few minutes, depending on size and shape. 1 hour should be more than enough for a 2 pound meatloaf. Do not cut into the meatloaf right away, allow it to rest for at least 10 minutes after cooking.
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