Mouthwatering Meatloaf

              When I think of a classic American dinner, my mind instantly wonders to meatloaf, mashed potatoes, and string beans. Am I alone here? I doubt it. Meatloaf has been a staple piece on the dinner table for ages but just because it is a classic doesn’t mean you can’t spice it up a bit. Try my mouthwatering meatloaf recipe for a flavorful take on this classic dish.

What is meatloaf?

Meatloaf is a  baked ground beef recipe with diced veggies, some type of tomato based sauce, and seasonings. The ingredients are mixed by hand or spoon then baked.  The baked meat is formed into its signature “loaf” shape by using a bread loaf pan and ingredients such as eggs, milk, and breadcrumbs to help it retain its shape. Once the meat has cooked, meatloaf is traditionally topped with extra tomato-based sauce.

Do you have to use a loaf pan to make meatloaf?

Nope, you don’t. Don’t have a loaf pan handy? No problem. Meatloaf can be cooked on a deep baking sheet as well. After mixing your ingredients, simply use your hands to shape the meat into an elongated oval or loaf shape and bake. This can be especially handy if you are cooking for a large crowd or cannot locate your loaf pans. Some people may give you horror stories of how this method just did not work for them and that is most likely because their meatloaf mixture may have had too much milk or not enough eggs or breadcrumbs. I am happy to report that I have tried the baking sheet method with this recipe, and it retained its shape rather well.

Chu’s  Meatloaf Recipe

For my signature meatloaf recipe I use ketchup instead of tomato paste. I have found that the ketchup adds a bit of sweetness and tanginess that harmonizes well with the other ingredients. I also use Ritz crackers instead of just plain Italian breadcrumbs. Again, it really just gives it that extra kick that you never knew that you needed. I tend to chop my veggies on the medium diced end because I like my meatloaf a bit chunky but dice to the size of your preference. For the real special ingredient, I add white vinegar to my meatloaf sauce. It may sound a bit strange but trust me, as soon as the sauce hits your tongue I promise you will understand my madness. That added tanginess is a game changer!

Why should you use parchment paper when baking meatloaf?

I recommend lining your loaf pans with parchment paper before baking. Parchment paper prevents your meatloaf from sticking to the sides of the pan. This is great for easy plating, it literally slides right out of the pan,  and it helps  retain that signature shape without all the chucks of stuck behind meat left in the pan. Parchment paper also promotes even heating throughout the loaf, browned edges on the sides of the loaf, and easy clean up. It is pretty much a win all around.

How to store meatloaf leftovers?

I regularly make more meatloaf than I can eat. If I know I will only finish one loaf before cooking it, I mix my meatloaf ingredients, assemble it in the parchment lined loaf pan, cover it, and freeze it raw. This is great for a future easy dinner. When I am ready to eat it, I thaw it out in the fridge the night before then pop it in the oven using the recommended cooking temperature and time listed in the recipe instructions below.

Cooked meatloaf can be stored in the fridge for up to 3-4 days or frozen for 3-4 months. If frozen, thaw overnight in the fridge before reheating.

I served this classic dish with baked mac and cheese, garlic mashed potatoes, and string beans. I paired my meatloaf with a glass…or two of Cabernet Sauvignon.

I hope you and your loved ones enjoyed this recipe. If so, please save and share this recipe for later use. This recipe can be found on Pinterest and Yummly.

What sides did you serve your meatloaf with? I would love to know, drop your pairing recommendations in the comments below!