It’s all about how to make a traditional quick and easy meatloaf recipe today. It’s a whole lot different than the one my mom used to make. I have been making this recipe for about 20 years now.
Someone mentioned we hadn’t had it a while, so while making it I decided to update this post and put in some new pictures. I think they turned out great, as did the meatloaf.
I grew up with meatloaf that was baked in the oven for so many minutes. Then the last five minutes we would pull it out of the oven and smear some ketchup over the meatloaf and return it to the oven to finish baking. It was really good and was always served with baked potatoes and green beans.
After I got married and had kids and they had kids of their own this recipe magically found its way into my kitchen. Of course, I modified the original recipe as we all do. It’s really too bad that ground beef is so expensive, but this recipe is a keeper and you’ll want to print it out and save it for sure.
You may be wondering why I’m sharing many of my recipes. Someday I may do a cookbook, but for now, I want to share with my readers all of my recipes for FREE. I thank you from the bottom of my heart for reading my posts, I do not take that lightly. I’m so grateful for each and every one of you.
Items You May Need In The Kitchen:
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Baking Loaf Pan (I used one that is 9-1/2 inches by 5-1/12 inches by 2-3/4 inches)
- Meat Thermometer
Easy Meatloaf Ingredients
- Italian or Plain breadcrumbs
- Ground beef
- Salt and Pepper
- Ground Sage
- Brown sugar
- Dry mustard
Easy Meatloaf Recipe
Step One: Gather Ingredients
You can see that I’ve gathered all the ingredients on my counter so they’re ready to use. It’s always a good idea to take inventory BEFORE you get started to make sure everything is available and ready to go.
Step Two: Mix Milk & Bread Crumbs
Dump the bread crumbs in the bowl of milk and allow them to soak while you work on the rest of the recipe.
Step Three: Combine Ingredients
Combine the ground beef, eggs, onions, salt, ground sage, and pepper in a large bowl.
Step Four: Mix Completely
Mix all those ingredients in the bowl completely.
Step Five: Add Bread Crumbs
Next, add the breadcrumbs that have been soaking in the milk.
Step Six: Mix Again
Now I use my hands to thoroughly mix all the ingredients so they are evenly distributed throughout the mixture.
Step Seven: Put Mixture in Pan – Bake
Scoop the mixture into the greased baking pan. Bake UNCOVERED for 50-60 minutes at (350°F)=(176°C) or until the internal temperature reaches (155°F ) = (68°C).
Step Eight: Make Topping
To make the meatloaf topping, combine the ketchup, brown sugar, and dry mustard, then mix completely. I make the sweet and spicy ketchup topping and set it aside so it’s ready to be applied for the last ten minutes of cooking.
Remember to drain the grease off before slathering on the ketchup topping mix. Pull the meatloaf out of the oven prior to the last ten minutes of cooking, add the topping, and then return the pan to the oven to finish the cooking process.
- 2/3 cup Italian or Plain breadcrumbs
- 1 cup milk
- 1-1/2 to 2 pounds ground beef
- 2 eggs slightly beaten
- 3/4 cups chopped onion
- 1 teaspoon salt
- 3/4 teaspoon ground sage
- Pepper to taste
- 1 cup ketchup
- 1/2 cup brown sugar
- 2 teaspoons of dry mustard, this gives it a little kick
Preheat the oven to (350°F)=(176°C) Grease a loaf pan or 9 by 9-inch pan. I used a loaf pan 9-1/2 inches by 5-1/12 inches by 2-3/4 inches today. Soak the bread crumbs in the milk. Combine the ground beef, eggs, onions, salt, ground sage, and pepper in a large bowl. Next, add the breadcrumbs that have been soaking. Now I use my hands to thoroughly mix it completely. Remember to drain the grease off before slathering on the ketchup mix. Bake UNCOVERED for 50-60 minutes. Pull the meatloaf out of the oven for the last ten minutes to add the topping and return it to the oven.
Combine ketchup, brown sugar, and dry mustard, mix completely. I make the sweet and spicy ketchup topping and set it aside so it’s ready for the last ten minutes of cooking.
Do you have to have baked potatoes with meatloaf? Well, these potatoes are some my granddaughter’s helped me dig from a garden pot in my backyard. I have to say, potatoes, or any vegetables you grow yourself, taste better than store-bought!
I covered a small cookie sheet with foil then sprayed the potatoes with olive oil and sprinkled them with Kosher salt. I bake my potatoes this way at 425 degrees for about an hour. They were so moist and fluffy inside and crispy on the outside. I love it! All About Potatoes-National Potato Council.
How do I store the baked meatloaf?
I store it in an airtight Tupperware-type container and put it in the fridge.
How long does meatloaf stay safe in the refrigerator?
If properly stored, the meatloaf is safe to keep for 3 – 4 days.
Can I freeze the uncooked meatloaf?
Absolutely, just wrap it tightly in plastic wrap and then place aluminum foil around it. It will keep for up to 6 months in the freezer.
Can I freeze the cooked meatloaf?
Yes, you can, but it tends to dry out after freezing it.
Can I cook a frozen meatloaf?
Yes, you can. Remove the plastic wrap and foil, and bake the meatloaf uncovered in your oven at (350°F) = (176°C) for 1 hour and 30 minutes, or until the internal temperature reaches (155°F ) = (68°C).
Can I make this recipe Gluten-Free?
Steff reminded me to use gluten-free oats instead of the expensive gluten-free breadcrumbs! You can blend the oats to make them a little more smooth for the recipe.
What can I serve with this recipe?
I hope you love this quick and easy meatloaf recipe as much as I do! Although some families seem to shy away from meatloaf, our family relishes having it for dinner. We usually have all the ingredients in the pantry or fridge, so making it is really easy. Give it a try, you’ll like the ease of preparation and the delicious final results. Thanks again for being prepared for the unexpected. May God Bless this world. Linda