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No Frills Meatloaf
- Prep time: 15 min
- Cook time: 2 hours
- Ready in: 2 hours 15 min
- Yields: 6-8 people, 1/4 lb. per person
Over the years, I have changed my meatloaf recipe several times to add this or take out that according to my taste or the taste of someone in my household.
When I was younger, I experimented with adding ketchup and even mustard to my basic recipe in order to achieve a different taste. As I did this, I found that I would have indigestion more often than not after a meatloaf dinner.
In the past few years my son had taken over making the meatloaf because he had the same problem eating my meatloaf as well as he was looking for a pleasing taste. So I went back to basics and have made sure that I buy the right ingredients to put into the meatloaf.
I bought a pan from the As Seen On TV that allows the fats to settle under the loaf and making it easier to remove your meatloaf. I have since found that my regular pan that has a place for the fats to settle has much better results.
Rate My Meatloaf Recipe
When you are looking for flavor when buying beef, my mother always told me that Chuck Roasts were the best because they had the most flavor. They also have the most fat content and you look for a piece that is marbled. It is the same in buying meat for meatloaf. You are looking for the packages that have the most fat content because they also have the most flavor.
You don't want to skimp on the bread cubes and you don't want to break them down so that you can't see them in the finished loaf. The reason for this is that these hunks of bread trap the flavor and enhance your finished product.
You can add green pepper to the mix or even diced carrots but I have found that the simpler the mix the better it is for the stomach. The diced onion and celery gives the meat loaf just enough extra flavor that you really don't need to add a lot of seasonings as long as you have enough of each in the mix. I sometimes overdo it when adding the chopped vegetables.
You need to add enough eggs to hold the whole loaf together. Using a large egg to each pound is a good rule of thumb, but using the extra potato to the pot rule often makes the whole loaf a little more firm.
- 2-3 lbs. ground beef, the cheapest with all the fat
- onion, chopped
- celery, chopped
- bread, cubed preferably stale
- 2-3 eggs
- salt and pepper, to taste
- In a large bowl, mix the chopped vegetables into the ground beef.
- Add the bread cubes, salt and pepper. Mix thoroughly without breaking down the bread.
- Add the eggs and continue to mix into a large meatball. Continue to form the meat into a loaf while patting the sides to achieve a firm loaf.
- Bake at 350 degrees until a meat thermometer shows the internal loaf to be 160-165 degrees in 3 areas of the meatloaf.
- Let your meatloaf settle and start to cool for 15 minutes before removing it to a platter for slicing and serving.