Meatloaf Recipe, Community-Tested

crowdsource Community Insights

This comes out well for most people, but a few practical things kept tripping cooks up. If you plan to smoke it, don’t leave plastic wrap on, people who did that had problems, so remove any wrap before putting it in the smoker. Also, people who hand-formed their loaves found that if the loaf won’t hold its shape, the mixture is too wet, so shape gently and be ready to firm it up. And don’t forget basic hygiene: wash your hands and don’t keep touching other surfaces or utensils with the same gloves after handling raw meat.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 3 lb (1361g) ground chuck
• 1 lb (454g) breakfast sausage
• 1 onion, diced, large
• 4 slice white bread, cubed
• 1/4-1/2 cup milk
• 2 egg
• 1/2 cup barbecue sauce (or your favorite barbecue sauce)
• 1/4 cup Meat Church Womp Sauce (or your favorite barbecue sauce)
• 1/4 cup Fireshire
• 2 tbsp All-Purpose Holy Gospel seasoning (or salt, black pepper)
• Worcestershire sauce

book_ribbon Instructions

1. Cube 4 slices white bread and soak with 1/4u20131/2 cup milk; let sit up to 10 minutes (recipe says 10 minutes) while you prepare other ingredients.
2. In a bowl combine 3 pounds ground chuck (80/20) and 1 pound breakfast sausage.
3. Add the diced large onion, the soaked bread (including any remaining milk), and 2 eggs to the meat.
4. Add 1/2 cup total barbecue sauce (the video uses half Meat Church Womp Sauce and half Fireshire Worcestershire u2014 1/4 cup each) and about 2 tablespoons All-Purpose Holy Gospel (garlic and herb) seasoning; mix very thoroughly.
5. Pack the mixture into a 9x13 loaf pan, pressing to fill corners and shape the loaf(s). Cover with plastic wrap and freeze for about four hours, until firm.
6. Remove the loaf(s) from the pan and peel off the plastic wrap.
7. Optionally brush or rub additional Worcestershire sauce on the exterior as a binder, then season the outside with All-Purpose Holy Gospel or your preferred seasoning.
8. Place the loaf(s) on an offset smoker (post oak, middle scale) set near 250 degrees Fahrenheit (225u2013250u00b0F is acceptable). Smoke until internal temperature reaches 165u00b0F (from experience this takes about four hours; the video cooked to 160u00b0F allowing carryover to ~165u00b0F).
9. Heat additional barbecue sauce and glaze the meatloaf after it reaches temperature.
10. Let the meatloaf rest/cool for about 15 minutes, then slice and serve.

crowdsource Community Insights

People who made this liked the flavor, but what trips folks up is texture and under- or over-seasoning. Mix the non-meat ingredients together first, then gently fold in the ground beef, those who overmixed ended up with a denser loaf. Cook the onions beforehand so they soften and lose any sharp raw bite; people who skipped that sometimes noticed raw onion in the finished loaf. If you want to be sure on seasoning, fry a tiny patty and taste it before shaping the whole loaf, the cooks who did that adjusted salt and spices and were happier with the result.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Meatloaf

• 2 1/2 lb (1134g) ground chuck (or ground turkey)
• 1 cup bread crumbs, coarse
• 1/2 cup whole milk
• 1 medium onion, finely minced
• 2 clove garlic, grated (or garlic powder)
• 1 tbsp Worcestershire sauce
• 2 large egg, beaten
• 1/4 cup parsley, minced
• 2 tsp fresh thyme, leaves only (or dried thyme)
• 2 tsp kosher salt
• 1/2 tsp black pepper

Mushroom Gravy

• 6 tbsp pan drippings (or butter (use 1 tablespoon butter per tablespoon of missing drippings))
• 1 lb (454g) mushrooms, sliced
• 1/2 cup dry white wine (or omit)
• 6 tbsp all-purpose flour
• 3 cup low-sodium beef stock
• 1/2 tsp salt
• Pepper
• 1 tsp fresh thyme, leaves only (or dried thyme)

book_ribbon Instructions

1. Preheat the oven to 400 degrees Fahrenheit and position the rack in the middle.
2. If using fresh or day-old bread, pulse it in a food processor or use store-bought coarse breadcrumbs; combine breadcrumbs with the milk to hydrate if desired.
3. In a large mixing bowl, add the ground chuck and spread it out; sprinkle 2 teaspoons kosher salt over the meat in stages to avoid concentrating salt in one spot.
4. Add the hydrated breadcrumbs, beaten eggs, minced onion, grated garlic, Worcestershire sauce, minced parsley, fresh thyme leaves, and black pepper to the meat.
5. Mix the ingredients together gently by hand until just combined, taking care not to overmix.
6. Shape the mixture into a loaf in a baking dish, smoothing and pressing so the loaf is an even size all around.
7. Bake the meatloaf at 400 degrees Fahrenheit until the center reaches 160 degrees Fahrenheit, checking progress (examples given: ~130u00b0F at 50 minutes, ~140u00b0F at 60 minutes); total time will be roughly 50u201370 minutes (actual cook in video was 1 hour 10 minutes).
8. Remove the meatloaf and let it rest for 15 to 20 minutes before slicing to allow it to solidify and for juices to settle.
9. Spoon off about six tablespoons of pan drippings from the meatloaf; if you have less fat, make up the difference with butter (1 tablespoon butter per tablespoon of missing drippings).
10. While the meatloaf rests, make the mushroom gravy: use a pan with a lip (or the roasting pan) and set over medium heat; add the pan drippings and spread the sliced mushrooms in a single layer to sear.
11. Leave the mushrooms undisturbed for about three minutes to develop color, stir and continue cooking until they release liquid and brown; adjust heat up if necessary.
12. If using, add the half cup dry white wine and turn the heat to high (about an 8 of 10) to reduce most of the wine and concentrate the flavor.
13. Sprinkle the six tablespoons of flour over the mushrooms and drippings, mix until incorporated and the flour takes on a little color (cook out the raw flour flavor).
14. Turn the heat up to bring the mixture to a boil, then add the three cups low-sodium beef stock and bring briefly to a boil before lowering to a simmer.
15. Add the fresh thyme (leaves or stems as preferred) and simmer the gravy for about five minutes until thickened; to thicken further, increase heat and reduce; to thin, add water a quarter cup at a time.
16. Season the gravy with about 1/2 teaspoon salt and pepper to taste.
17. Serve the sliced meatloaf topped with the mushroom gravy.

crowdsource Community Insights

People who made this usually treated it as a recipe you can tweak a bit. Some wore gloves while mixing and shaping the loaf. Some sautéed the onions first and folded them into the mix. And some people added chopped green peppers. None of these are required, they're just options people chose while making it. If you'd rather not handle the raw mix, people who used gloves found that helpful; if you like a milder cooked onion flavor, sautéing before adding it was a common choice; and chopped green peppers were an easy optional add-in.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Meatloaf

• 2 lb (907g) ground beef
• 1 yellow onion, large, finely diced
• 1 tbsp olive oil
• 4 clove garlic, minced
• 3/4 cup panko breadcrumbs (or regular breadcrumbs, stale bread)
• 3/4 cup milk
• 2 eggs
• 2 tbsp garlic and herb seasoning (or any seasoning you like)
• 1 tbsp Worcestershire sauce
• 1 cup Parmesan, grated
• 1/4 cup parsley, chopped
• Salt, to taste
• Black pepper, to taste

Glaze

• 3/4 cup ketchup
• 2 tbsp sweet chili sauce
• 4 tbsp brown sugar
• 1 tsp yellow mustard

book_ribbon Instructions

1. Preheat the oven to 350°F.
2. Heat a small skillet with the olive oil over medium heat; add the finely diced onion and a little salt and cook about 10 minutes until softened (do not caramelize).
3. Add the minced garlic to the skillet, turn the heat off, and let the residual heat take the raw edge off the garlic; let the onion and garlic cool before mixing into the meat.
4. Place the panko breadcrumbs in a bowl and add the milk to hydrate; set aside while the onions cook.
5. Chop the parsley and set aside.
6. In a large bowl combine the ground beef, cooled cooked onions and garlic, the hydrated panko, eggs, garlic and herb seasoning (2 tablespoons), Worcestershire sauce (1 tablespoon), grated Parmesan (1 cup), chopped parsley (1/4 cup), and salt and pepper; mix together by hand until evenly combined.
7. Form the mixture into a loaf about the size of a 9x5 loaf (you may also pack it into a 9x5 loaf pan). Place the loaf on a baking sheet lined with parchment paper (a broiler pan may be used instead to allow fat to drip away).
8. Bake the meatloaf at 350°F for 40 minutes.
9. While the meatloaf bakes, make the glaze by mixing the ketchup (3/4 cup), sweet chili sauce (2 tablespoons), brown sugar (4 tablespoons), and yellow mustard (1 teaspoon) until combined.
10. After 40 minutes in the oven, remove the meatloaf, spread a generous amount of the glaze over the top, and return the meatloaf to the oven for 20 more minutes.
11. Remove the meatloaf from the oven and let it rest until cool enough to slice (do not slice piping hot). If fat has pooled on the baking sheet, blot with paper towels; lift the loaf onto a serving platter and slice to serve.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 1/2 cup onion, chopped
• 1 clove garlic, pressed
• 1/4 tsp thyme, dried
• 1 tsp olive oil
• 1/2 cup quick oats
• 1/3 cup milk
• 1/4 cup carrot, shredded and chopped
• 1/4 cup parsley
• 1/4 cup green pepper
• 1/4 cup red pepper
• 1/2 cup ketchup
• 1 egg
• 1 tsp Dijon mustard
• 1/2 tsp salt
• Black pepper, freshly ground
• 1 1/2 lb (680g) ground beef (or ground bison (buffalo))

book_ribbon Instructions

1. Preheat the oven to 350 degrees.
2. Line a large baking sheet with aluminum foil.
3. Heat about 1 teaspoon olive oil in a small pan, add 1/2 cup chopped onion, 1 pressed clove garlic, and 1/4 teaspoon dried thyme, and sauté for about 5 minutes until a little browned; turn off and set aside to cool.
4. In a large bowl combine 1/2 cup quick oats and 1/3 cup milk and let the oats begin to soak.
5. Add to the bowl: 1/4 cup finely shredded and chopped carrot, 1/4 cup fresh parsley, 1/4 cup green pepper, 1/4 cup red pepper, 1/2 cup ketchup, 1 egg, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and fresh ground black pepper; stir to combine.
6. Add the cooled sautéed onions, garlic, and thyme to the bowl.
7. Add 1.5 pounds ground beef and mix gently by folding from underneath until just incorporated, about 15–20 turns; do not overmix.
8. Dump the mixture onto the foil-lined baking sheet and shape into an approximately 5 by 9 inch loaf, trying to make it even.
9. Insert a leave-in probe or oven thermometer into the center of the loaf with the probe cable/lead exiting the oven, then place the loaf in the preheated 350 degree oven.
10. Bake at 350 degrees for one hour, or until the internal temperature reaches 160 degrees.
11. Remove from the oven and let the meatloaf rest for 10 minutes before slicing and serving.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Meatloaf

• 1 1/2 lb (680g) ground beef (or 96% lean, 85/15)
• 20 crackers, crushed
• 1 onion, finely chopped
• 1/4 cup green bell pepper, finely chopped
• 1 egg, large
• 1 tsp paprika
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/2 tsp dried thyme
• 1/4 tsp ground black pepper
• 1/3 cup ketchup
• 1 tbsp olive oil
• 1 tsp Worcestershire sauce
• McCormick's meatloaf seasoning, to taste

Onion Gravy

• 1 jar Heinz Homestyle Mushroom Gravy
• 2 pack onion gravy mix
• 1/2 tbsp ground black pepper
• 1/2 tbsp all-purpose seasoning
• 1/2 cup beef broth
• 1 onion, sliced

book_ribbon Instructions

Meatloaf

1. Preheat the oven to 350 degrees Fahrenheit.
2. Heat 1 tablespoon olive oil in a cast iron skillet over medium-high heat, add the diced onion and diced green bell pepper, and cook until browned and softened; remove and set aside.
3. In a large bowl combine ground beef, crushed crackers, 1 large egg, 1/3 cup ketchup, 1 teaspoon Worcestershire sauce, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon dried thyme, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, and McCormick's meatloaf seasoning.
4. Add the cooked onion and green pepper mixture to the meat mixture and mix together, trying not to overmix.
5. Pack the meat mixture into a loaf pan or shape it and place it on a baking pan or in a cast iron skillet.
6. Bake for about 1 hour at 350 degrees Fahrenheit, or until the internal temperature reaches about 170 to 180 degrees Fahrenheit; remove from oven.
7. Carefully pour excess grease from the pan into a jar, let it cool, and discard the cooled grease in the trash (do not pour down the sink).
8. Slice the meatloaf into thick slices to serve.

Onion Gravy

1. Slice 1 small onion.
2. Combine 1 jar mushroom gravy, 2 packages onion gravy mix, 1/2 cup beef broth (add more if needed), 1/2 tablespoon ground black pepper, and 1/2 tablespoon all-purpose seasoning in a saucepan; add the sliced onion.
3. Seal and shake or stir the jarred gravy and packet mixes if using a jar, then pour into the saucepan.
4. Cook the gravy over medium-high heat, stirring, until it thickens slightly; add more beef broth during cooking if you want a thinner consistency.
5. Serve meatloaf slices with the onion gravy spooned over the top (suggested to serve with mashed potatoes).

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• Ground beef, 93/7 lean (or 80/20 ground beef)
• Panko (or masa harina)
• 3/4 cup ketchup
• Onion, minced
• Garlic
• Worcestershire sauce
• Egg
• Thyme
• Salt, to taste
• Black pepper

book_ribbon Instructions

1. Set the oven to 350°F.
2. Place 93/7 lean ground beef in a mixing bowl (the recipe calls for 93/7; 80/20 may be used for a richer flavor).
3. Add panko (Japanese breadcrumbs) to the ground beef. (If needed for gluten intolerance, masa harina may be used as a binder.)
4. Add ketchup, using 3/4 cup total and reserving 1/4 cup for the glaze.
5. Add minced onion, garlic, Worcestershire sauce, egg, thyme, salt, and black pepper to the bowl.
6. Mix the ingredients together until the mixture is smooth with no large gaps; you may mix by hand (use gloves or wash hands thoroughly) or use a mixer with a paddle attachment.
7. Form the meat mixture into a loaf and place it into a loaf pan (you may instead mold into a cupcake mold or other pan molds if desired).
8. Bake at 350°F for about 35–45 minutes, until the internal temperature reaches about 160°F.
9. Remove the meatloaf from the oven and spread the reserved 1/4 cup ketchup evenly over the top as a glaze.
10. Return the glazed meatloaf to the oven for about 5 minutes to caramelize the glaze.
11. Slice the meatloaf into approximately 1 to 1.5 inch slices and serve.

military_tech Why This Recipe Stands Out

• Easy To Customize: Home cooks often adapt it to what they have without issue.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 4 slice bread (or bread crumbs)
• 1 egg
• 1/2 cup buttermilk (or chicken stock, buttermilk and chicken stock combined)
• 2 tbsp powdered gelatin
• 10g salt
• Black pepper, to taste
• Onion, chopped
• Carrot, chopped
• Celery, chopped
• Garlic, minced
• 2 tbsp butter
• 1 lb (454g) ground beef, 80% lean, 20% fat (or ground turkey)
• 1 lb (454g) ground pork
• 1 tbsp soy sauce (or anchovies, Marmite, fish sauce, Worcestershire sauce)
• Worcestershire sauce
• 4 oz (113g) grated cheese, pre-grated
• 1/2 cup ketchup
• 1/2 cup brown sugar
• Cider vinegar

book_ribbon Instructions

1. Preheat the oven to 350°F.
2. Make the panade: tear or roughly break the 4 slices of bread into a bowl, add the buttermilk (about 1/2–3/4 cup), sprinkle in the powdered gelatin (about 2 tablespoons), season with salt and black pepper, and mix with your hands until a paste forms; let it sit so the gelatin blooms while you prepare the other ingredients.
3. Heat a skillet over moderate heat, add a couple tablespoons of butter and the chopped onion, carrot, and celery, and sweat without browning until softened; add the minced garlic near the end and cook briefly; remove from heat and cool.
4. In a large bowl combine the ground beef (1 pound) and ground pork (1 pound); add about 1 tablespoon soy sauce, Worcestershire sauce (amount not specified), the cooled sautéed vegetables, the panade, and the grated cheese (about 4 ounces/120 g) if using.
5. Season the mixture with about 10–12 g salt and black pepper; knead gently with wet hands until homogeneous but stop as soon as large swaths are gone (do not overwork).
6. Form the mixture with wet hands into a free-form loaf on a parchment-lined pan, keeping the ends relatively even.
7. Optional: test seasoning by cooking a small piece in the microwave for about 10 seconds (or pan-sear a small patty) and adjust seasoning if needed.
8. Bake the loaf at 350°F until the interior reaches about 140°F (this will take roughly 40 minutes; the cook set a timer for 35 minutes to start checking).
9. Make the glaze while the loaf bakes: combine equal parts ketchup and brown sugar (he used about 1/2 cup ketchup normally would use up to 3/4 cup), add a splash of cider vinegar and a dash of soy sauce, bring to a simmer and cook until the sugar dissolves; cool the glaze.
10. When the loaf reaches ~140°F, brush a layer of glaze over it, increase the oven temperature to the oven's highest setting (about 500°F stated), return the loaf to the oven for about 3 minutes to set the glaze, and repeat glazing and 3-minute high-heat lacquer in three applications (the cook used three coats).
11. After the final glaze application and brief high-heat blast, let the meatloaf come to its equilibrium temperature (the presenter aimed for about 150°F), then transfer to a cutting board, slice, and serve.

military_tech Why This Recipe Stands Out

• Beginner Friendly: First-time cooks consistently pull this off without trouble.
• Family Favorite: Home cooks regularly mention their whole family loving this one.

grocery Ingredients

• 3 lb (1361g) ground beef, 80/20
• 1/2 cup white onion, diced
• 1/4 cup green bell pepper, diced
• 3 clove garlic, minced
• 1/2 cup milk
• 2 egg, beaten
• 2 slice bread, broken into pieces
• 1/2 tsp Worcestershire sauce
• 1 tsp dried parsley
• 1/2 tsp black pepper
• 1 tbsp garlic & herb salt-free seasoning
• 1 tsp crushed red pepper flakes
• 2 tsp paprika
• 1/3 cup barbecue sauce
• 1 tbsp ketchup
• 1/2 tbsp mustard
• 1 tsp brown sugar

book_ribbon Instructions

1. Preheat the oven to 375 degrees Fahrenheit.
2. In a bowl, break up 2 slices of bread and add 1/2 cup milk; set aside to allow the milk to soak into the bread.
3. Chop the white onion and green bell pepper into small pieces.
4. Optional: heat a skillet over medium-high, add the diced onion and diced bell pepper and sauté until slightly translucent; add the minced garlic during the last minute of sautéing. If you sauté the vegetables, cool them in the refrigerator so they are not hot when added to the meat mixture.
5. Beat the 2 eggs in a separate bowl.
6. Let the ground beef sit at room temperature about 15 to 20 minutes before combining.
7. Place the ground beef in a large bowl and add seasonings: 1/2 teaspoon black pepper, 1 teaspoon crushed red pepper flakes, 1 teaspoon dried parsley, 2 teaspoons paprika, and 1 tablespoon garlic & herb salt-free seasoning.
8. Add the sautéed (and cooled) or raw chopped vegetables to the seasoned ground beef.
9. Add the beaten eggs and 1/2 teaspoon Worcestershire sauce to the beef and vegetables.
10. Add the bread-and-milk mixture to the beef mixture.
11. Gently mix the meat mixture until the ingredients are combined, taking care not to overmix.
12. Transfer the mixture to a casserole dish and shape it into a loaf.
13. Bake the meatloaf at 375 degrees Fahrenheit for 45 minutes.
14. At the 45-minute mark, optionally remove some fat and grease from the casserole dish with a spoon or baster.
15. Make the glaze by combining 1/3 cup barbecue sauce, 1 tablespoon ketchup, 1/2 tablespoon mustard, and 1 teaspoon brown sugar (you can double these glaze amounts if you want more glaze).
16. Pour the glaze over the meatloaf and spread it evenly.
17. Return the meatloaf to the oven for 15 to 20 minutes; for the last 5 minutes of that time, turn the oven to broil to caramelize the glaze.
18. If desired, check the internal temperature with a meat thermometer to confirm the meatloaf is fully cooked.
19. Let the meatloaf rest for about 10 minutes before slicing.
20. Garnish with dried parsley flakes and serve.