This nostalgic homemade Meatloaf recipe is a delicious comfort food dinner packed with flavor. My updated recipe ditches the loaf pan and instead shapes and bakes the meatloaf on a sheet pan for convenience. It takes no time at all to prep, and with my simple tips, it turns out moist and juicy every single time!
RECIPE: https://preppykitchen.com/meatloaf/
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hey I’m John Canel and today on Preppy Kitchen we’re making an easy delicious meatloaf so let’s get started first off preheat your oven to 350 so it’s nice and hot and now we’re going to do the tiniest bit of prep work grab one medium onion we want about a cup of finely chopped onion here this recipe can be traced all the way back to ancient Rome but this is something I would consider an American classic especially the way we’re going to make it and yes there is ketchup involved my mom used to make meatloaf fairly often it was like in our family dinner rotation and I can see why it’s easy it’s satisfying and it is so fast to make get a nice fine chop on that onion i also have three cloves of garlic here you could mince these i’m just going to use a garlic press because this is a quick and easy recipe and that’s the fastest thing to do grab a medium skillet you’re going to pop that over medium heat add a tablespoon of olive oil and wait for it to get nice and hot and shimmering in the pan by the way if you’re like gh I don’t want to do any chopping whatsoever you could sub in a teaspoon or so of onion powder and garlic powder and call it a day that’s if you’re really busy the oil’s nice and hot so grab your onions and pop them in we’re adding half a teaspoon of salt and if you notice your onions are getting too dark maybe things got a little bit too hot just add a bit of water in it’ll deglaze the pan and it’ll also help steam the onions and cook them faster that’s a trick I do when I’ve been super busy in the kitchen or the kids are asking me questions and I come back and the onions are on the cusp of burning just add some water and it kind of reverses it but helps them cook faster by the way if you like my videos go ahead and hit that subscribe button there’s two new recipes and shorts every single week it’s been a few minutes these onions are softened and taking on some color so add the garlic in cook this for another minute so the garlic gets nice and fragrant but make sure it doesn’t burn so stir continually took on some color it’s nice and softened it smells delicious i’m going to take this off heat right now it’s time to transfer this over into a large bowl this needs to cool down until it’s just warm so spread it out into that bowl so it cools down really fast it could take up to 15 minutes you could pop this into the fridge if you’re in a hurry and as soon as it’s warm we’ll be right back once your onions have cooled down and I did pop these into the fridge cuz nobody wants to wait around for nothing we’re going to add in 2 lbs of ground beef and this is a 9010 mixture i think it works best to hold things together two large eggs it’s funny like this is very similar to how I make turkey patties i don’t think turkey meat tastes great but my family really likes it so I zazzaz it up with sauteed onions garlic lemon zest some herbs poco breadrumbs an egg it’s very similar one teaspoon of salt sprinkle it all over 13 of a cup of milk the milk really moistens things up so don’t skip it you do not want a dry meatloaf do you m listen to that nice 3/4 of a cup of panko breadrumbs i love these for the texture and if you want to make this gluten-free you could use a gluten-free panko one teaspoon of Italian seasoning and if you’re not a fan of Italian seasoning you could use thyme rosemary any of your favorite herbs and yes you could use fresh chopped herbs in this as well 1 tbsp of worstachir little extra blessing i also want two tablespoons of ketchup and half a teaspoon of black pepper this has to get mixed together you can use whatever you want including your clean hands to do this one note though is you want this to be well mixed and combined but don’t go to town on it it shouldn’t be overmixed because that’ll make it dense it’ll lose its lightness and pleasant texture so I’m just giving it a good mix and breaking up any clumps of meat and also finding the pockets of egg and breadcrumbs and onions and distributing those i’m almost done grab a sheetpan this could be a quarter or a half line it with foil and give it a light coating of oil so nothing sticks transfer your meatloaf right onto that prepared sheet and now it’s probably time to use your clean hands you want to shape this into an 8×4 inch loaf that’s 2 in tall this job is much easier if you wet your hands cuz things stick to them less so little dampness get to shaping if you don’t want to do the hand shaping that’s fine grab a 9×5 in loaf pan grease it pop this in and bake it at 375 for 40 minutes then brush with half the sauce and return for 20 minutes this looks like a lovely loaf and it’s ready to go into the oven as soon as I wash my hands my meatloaf is ready to go into the oven 350 for 30 minutes in the meantime we’re going to make the sauce then it comes out we’ll brush it with the sauce and bake it some more in you go while your meatloaf bakes we’re going to make the sauce and starts off with six tablespoons or 100 g of ketchup 1 tbspoon of packed brown sugar and then a tablespoon of woristersher sauce this I would say is a classic meatloaf topping when my mom made meatloaf she just used barbecue sauce so feel free to grab your favorite barbecue sauce out of the fridge or off the grocery store aisle and use that if you prefer if you want to serve your meatloaf with extra sauce dripping over just double the recipe really easy give it a good stir and it’s done it’s that easy my meatloaf baked for 30 minutes and now we’re going to grab half of the sauce and just brush that over the top and the sides all over this will protect your meatloaf from drying out and give it some more flavor feel free to add your favorite flavors to the sauce too a teaspoon or so of onion powder garlic powder use your favorites and make this your own my meatloaf is ready to go back into the oven for 20 to 25 minutes or until the internal temp hits 160 in you go once out of the oven transfer to a serving dish garnish and cover with the remaining sauce your meatloaf will last for 4 to 5 days in the fridge just wrap it tightly in plastic or you can freeze it for up to 3 months allow the meatloaf to rest for about 10 minutes before slicing and just like that it’s ready to enjoy it’s light in texture but still hearty satisfying filling and it’s a perfect vehicle for your favorite sauce i hope you get a chance to make this recipe
29 Comments
I’ve never cooked my onions for meatloaf. I’m 76 so that’s a lot of meatloaf.
My recipe adds veggies like finely chopped or shredded carrots and finely chopped celery to my meatloaf.
My mom always used tomato sauce as a substitute for ketchup because my dad hates ketchup. It honestly slaps ngl
Saute onion,lemon zest,ketchup,- joke.l won (2) CNA awards @
2 -5 star hotels – WAIKIKIYou're a joke -PAL.This is absolutely the classic meatloaf. Grew up on this since the 60s and all through till now !
the only thing that I would change in your fabulous recipe is oregano because in someway, this makes it into a meatball in someway. The only thing missing would be grated cheese, so I tend to stick to the thyme and Sage kind of flavoring. But Just wonderful once again thank you John !!! ❤
Add some cumin to the glaze!
I didn't realize that I didn't have any Panko when I had already started the meatloaf, so I used some Cheezit crackers that I beat into submission in a baggie. Ever since then, my family always wants the Cheezits. I also use some mustard in the topping, or bbq sauce or whatever I find in the fridge, but we prefer that little bit of mustard.
Hi from South Africa, I just did my recipe, similar, but in big meatball size, dipped in flour and pan fried. I even made some with boiled egg and some with cheese filling. I love soya and grounded coriander in my mix. Milk is a surprise.
Didn't use breadcrumbs.
Thank you.
The recipe is almost the same as a meat ball.. just add bread crumbs boom got a giant meatball 🍞
Доброго дня. Дякую💙💛
60 years old and never tasted nor prepared a meatloaf. S'pose it is time to give it a go.
Isn't it just incredible how people are sharing their stories and family recipes here in the comments 😍
This looks sooo good!! ❤❤❤
Hmm…my Mom made her meatloaf A little dfferent. She never added milk, W sauce, or breadcrumbs. She also never pre cooked her onions. What she did add was bell pepper. I always loved her meatloaf. I am going to give yours a go (but I am adding bell pepper😂).
I wonder if this can be grilled/oven-cooked?
Way too much sugar in all that ketchup and added sugar for my taste.
Also, don't repeat at home stuff like 2:08, maneuvering with the knife in the hand, or doing something that requires strength. Put the knife down and do whatever you're doing. Otherwise, one single slip and you can chop something else.
Looks yummy❤❤❤
Nice.
John, you gotta do a collaboration with “Nats what I reckon”, from Australia. I love both you guys and you’re polar opposites. It would be a great video. He could come to the USA and do an Aussie dish, then vice versa. ❤
I like to use a 50/50 mix of ground beef and ground pork. It has a more springy texture which I like. I also use BBQ sauce instead of ketchup.
Love your copper pans
Great tip
Love you John! PS your scone recipe is off the chain!
I dont think I have ever cooked the onions before adding to the meat
Hello John😎 I make a version of “Meat Loaf.” I also add finely chopped Mushrooms, and grated carrot. I must admit I have never heard of adding milk. I will try this when I next make “Meat Loaf.”
Needs green pepper.
Thank you so much for this one John! Meatloaf has so many warm childhood memories. Thank you for not just the recipe, but a reminder of simpler times
Watching it with my mom and my mom says I’m gonna make this tonight yahoo
Always a good recipe …… loved this one … thanks