Everybody needs an easy meatloaf recipe like your grandmother would make from memory. Just follow these easy step by step photos for some great old fashion comfort food.
Editor’s Note: This is a completely redone post from the second month of this blog. Originally published on February 17, 2010. I was using an early Kodac digital camera that was beyond it’s prime; my writing was bad and blogging skills minimal. Everything has been updated except the recipe itself.
We enjoy this meatloaf at least monthly. Please enjoy one of our standard recipes.
This is my wife’s standard meatloaf, and the only variation is that I actually measured things so I could publish this.
Nothing less than a five will do. I do love meatloaf, and I’m very picky.
Pro Tips: Recipe Notes on Easy Meatloaf
What is Meatloaf?
Meatloaf is a dish of ground meat that has been mixed with other ingredients. During the Great Depression, meatloaf was a way for families to stretch their budget by using inexpensive ground meat and leftover ingredients like bread or cereal. It is then formed into the shape of a loaf, then baked.
When a starch like bread or grains are combined with an added liquid that forms a “panade” which is then added to ground meat and keeps the results moist.
The number of ingredients
I have eight, and I can remember them. The reason this recipe is so easy is that the seasoning salt and ketchup provides the spicing and taste. So the quality of those ingredients becomes important.
For the ketchup, I only recommend Hunts or Heinz. Please do not use generic or your taste buds will pay the price. While I claim some expertise in ketchup, the seasoning salt is up to you, but Lowery’s is my choice.
As per my usual habit, I checked other recipes. It is just what I do, but I had my recipe after years of perfection.
To my horror, almost all of them had 15-20 ingredients. Meatloaf should be fast, wipe it together in 5 minutes meal. Even if you had all 20 ingredients without the trip to the store, it would still take 30 minutes to get everything out and measured. MY GOD… how stupid. I have 8… I can remember that.
Other Meatloaf Options.
Preheat oven to 375. Spray shallow baking dish with PAM.
Chop a medium onion.
In a large mixing bowl, add all ingredients minus 1/4 cup of ketchup for topping. Mix well, being sure not to leave any chunks of burger not mixed. I use clean hands for this. Officially, use a wooden spoon.
Place in baking pan and cover top with ketchup.
Place in the preheated oven and cook to an internal temperature of 165 — about 1 hour.
Remove from the pan for serving.
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- 2 lbs ground beef
- 2 egg - see recipe notes below
- 1 onion - medium - minced
- 3/4 cup bread crumbs
- 3/4 cup ketchup - divided 1/2 cup plus about 1/4 cup on top
- 1/2 cup milk
- 1 tablespoon Lawry's Seasoning salt
- 1/2 teaspoon pepper
- Preheat oven to 375. Spray shallow baking dish with PAM
- In a large mixing bowl, add all ingredients together. Mix well, be sure not to leave any chunks of burger not mixed. I use clean hands for this. Officially use a wooden spoon.
- Place in baking pan and cover top with ketchup.
- Place in oven and cook to 165 internal temperature (about 1 hour).
- Remove from oven. Move to a serving plate.
- Cheap ketchup would probably spoil this, so I always use Hunt's or Heinz.
- This is a very easy recipe to adjust. If you are using less than 1 1/2 pounds of ground meat, then use one egg. Use two whole eggs if bigger.
- I like to use a 7-8 inch spatula to remove the meatloaf from the pan.
- Reheats well in a microwave when cut into slices but good cold for sandwiches.
- You can cut this recipe down, but we usually do about 2 pounds since the leftovers are great.
- Lots of handwashing, please. We have raw ground meat and eggs, so the risk of contamination is relatively high.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally Published February 17, 2010