We’re pretty big fans of meatloaf at our house. In fact, I think I’ve got something like 5 recipes for meatloaf on the site now with this version.
This Ultimate Classic Meatloaf is the newest recipe in my “ultimate” series where I share the best of the best recipes for various dishes. These recipes might not be as quick and easy as their counterparts on the site, but they’re guaranteed to be delicious!
For those looking for something super simple, my Quick and Easy Meatloaf is perfect. It relies on a can of tomatoes with green peppers and onions already in it to give it great flavor with nearly zero effort. My Ultimate Cheesy Enchilada Meatloaf is perfect for those looking for meatloaf with a little Mexican flair. Those looking for something a little different should give my Secret Ingredient Meatloaf a try. Spoiler alert: the secret ingredient is bloody mary mix! I’ve even got a recipe for mini bbq meatloaves. So, yeah… I kinda like meatloaf.
This ultimate version has all of my favorite elements from a few other recipes combined into one showstopper recipe that is seriously one of the best meatloaves I’ve ever had.
Let’s walk through it…
To start, I use ground chuck or an 80/20 blend of ground beef. That number simply means 80 percent lean meat and 20 percent fat. As we cook this (and since we cook it for quite a long time) the fat will melt and run out. Starting with meat that has a higher fat content means there will more more fat (and juiciness) left in the meat when we’re done.
To add a little extra moisture to the mix, I use bread crumbs soaked in milk. This bulks up the loaf a bit, and helps to keep it together a bit, too. You can also soak the breadcrumbs in beef broth, if you have a problem with dairy.
When it comes to the veggies, I use onion, green bell pepper, and garlic. And since we don’t love the texture and crunch of big pieces of veggies in our meatloaf, I coarsely chop them and then run them through a food processor or food chopper to get them finely minced. Of course, you can also just mince them all up with a knife, if you wish.
Now when it comes to mixing it all together, you need to use a gentle hand. Working the meat too much will result in a dense, tough meatloaf. I typically use a fork to stir it all together. Just don’t jump in with your hands and squish it all together.
When it comes to seasoning, it’s all about your personal taste. But since we aren’t going to be eating a handful of raw meat to taste for salt and pepper amounts, I recommend pinching off a small piece of the prepared mixture and flattening it and cooking it in a small skillet, or even the microwave, to make sure it’s seasoned to your liking. This recipe calls for 2 to 3 teaspoons of salt. Some folks will be happy at 2 teaspoons – I prefer a little more.
Now let’s talk about baking this thing. I like to bake my meatloaf on a rimmed baking sheet or in a 9×13-inch baking dish and free form the loaf in the middle. You’re probably thinking, “Stacey, I’ve always made my meatloaf in a loaf pan!” I get that and I used to do the same thing. But hear me out… Free-forming the meatloaf in a larger pan or dish allows the excess grease to drain away so we don’t end up with a greasy loaf. We want some of that grease left in there for flavor and juiciness, but too much will make it greasy. More importantly, at least in my book, it allows the loaf to get golden brown on the edges – which adds even more flavor. And it allows you the option of making several smaller meatloaves – if you wish – which would cook faster.
Now, let’s get to the best part… While I love meatloaf, there’s one thing I love even more – a leftover meatloaf sandwich. For me, nothing quite compares to a slice of meatloaf sandwiched between two gummy pieces of white bread slathered with some Duke’s mayo. I’ll cut two thin slices of cold meatloaf and heat them in a nonstick skillet until they’re golden brown and heated through and assemble it with white bread, mayo, and a little extra ketchup and I’m a happy, happy man.
Y’all enjoy!
Ultimate Classic Meatloaf
Ingredients
- 2 pounds ground chuck (80/20)
- 1/2 cup plain breadcrumbs
- 1/2 cup milk
- 1 small white or yellow onion
- 1/2 small bell pepper
- 2 cloves garlic
- 1 large egg
- 2 to 3 teaspoons salt
- 1/2 teaspoon black pepper
- 2 teaspoons Worcestershire sauce
- 2 tablespoons ketchup
- 6 slices thin cut bacon
For the sauce:
- 1/2 cup ketchup
- 1 teaspoon yellow mustard
Instructions
- Preheat the oven to 350° F and line a rimmed baking sheet with aluminum foil or spray a 9x13-inch baking dish with nonstick cooking spray, set aside.
- In a medium bowl, stir the breadcrumbs and milk together, set aside to allow the breadcrumbs to absorb the milk.
- Roughly chop the onion, pepper, and garlic. Use a food processor or chopper to finely mince the vegetables, set aside. Alternately: finely mince the pepper, onion, and garlic with a knife.
- Add the egg, salt, pepper, Worcestershire, ketchup, and chopped vegetables to the bread crumbs and mix to combine.
- In a large bowl, combine the ground chuck with the egg, veggie, and bread crumb mixture until just combined. Mixing too much can result in a tough meatloaf. Transfer the meat mixture to the prepared pan and form into a loaf in the center of the pan.
- In a small bowl, mix together the ketchup and mustard and spread it over the loaf. Arrange the bacon over the top of the loaf and gently tuck the edges under the meatloaf.
- Bake uncovered for 50 to 60 minutes or until the meatloaf is cooked through. An instant read thermometer should read 160°F when inserted in the center. If the bacon isn't cooked to your liking, turn the broiler on low and place the meatloaf under the broiler in the middle of the oven, watching very carefully, until it's browned to your liking. Allow the meatloaf to rest for 5 to 10 minutes before slicing and serving.
Notes
Jacqueline Robson says
I usually got the “Lipton Soup” recipe, but this sounds good! I’ll give it a go.
Stacey says
Let me know how it turns out for you!
Kathi says
My meatload is similar – and I also use a food processor to finely “dice” the vegetables. Glad to see someone else does too. Like the idea of the bacon – will have to use it next time. Thanks for posting this recipe.
Stacey says
Sure hope you’ll enjoy it!
Gods_Girl says
Stacey,
I haven’t tried this yet but it sure looks delicious! Your quick and easy meat loaf has been my go to so many times! Thank you for sharing with us. God bless you and your family (and everyone who reads this. Stay safe.
Stacey says
Thanks so much! You, too!!
Katherine A Dietz says
Stacey,
Did you get my recipe.?
Kstherine
Aileen says
I always ate my meatloaf sandwiches cold. I never heated up the meat. But I’ll have to give that a try. 🙂
Stacey says
Let me know how you like it!
Katherine A Dietz says
Stacey, here goes my second try. My meatloaf is very similar to yours. I use 1-lb each of 80/20 ground chuck and 90/10 ground sirloin (for flavor). Add meat in a medium bowl with 2 beaten eggs, a handful of water and salt and pepper to taste. In a small food processor add 10 saltine crackers and 5 tbsp italian breadcrumbs, process to a fine powder add to meat mixture. In the processor add 4 to 5 stalks diced celery, 1/4 cup diced white onion, and 2 Tbsp diced green bell pepper; liquify and add to the meat. Mix lightly with your hands and form into a loaf. Add a can of tomato soup on top (baste with rest while it cooks ).
Add a little water to bottom of pan and bake 350 degrees for 2 hours until done. Good with carrots or brussel sprouts along the sides of the meatloaf. Enjoy!
Katherine
Katherine A Dietz says
Ooops!
I forgot to add that I bake the meatloaf in a 13 x9 glass baking dish and put the loaf in the middle with the vegetables along both sides. I also live in a high altitude area so it takes longer to bake.
Katherine
Stacey says
Thanks, Katherine! It sounds amazing! Thanks for sharing!
Nancy says
Can you add the “add to recipe box” tab to this Ultimate meatloaf recipe so that I can add it to my Southernbite on line recipe box? I do not use Pinterest. Thank you.
Stacey says
It’s showing up on my end. Are you still having trouble seeing it?
Joe says
Humm. I don’t see where you add the veggies. I in step 5 ?
Stacey says
Gotcha! You add them to the breadcrumb mixture in step 4.
Virginia says
I use this recipe and it is perfect…..every time!
Stacey says
Love hearing that!
Amy Scott says
I have a similar recipe that is just delish. I use tomato sauce instead of ketchup, for my mixture. And for a little wow factor, add a little light brown sugar to your ketchup/mustard topping. Generously slather all over. MmmMmm. Happy eating.
Stacey says
Love adding that brown sugar sometimes. In fact, that’s the sauce I use on my quick and easy version. So good!
Karen says
Hi Stacey,
My meatloaf is similar to yours but with the addition of celery to the vegetables. For special occasions, I weave a “blanket” of lean, very thin sliced bacon over the whole exposed part of the free form loaf on a diagonal and brush that with our favorite Barbeque sauce. If the bacon seems too limp after the loaf is done I give it just a few minutes under the broiler. It looks very festive and who doesn’t like a bit of bacon?!
Stacey says
Sounds amazing! Thanks for sharing your take!