Juicy and Easy Meatloaf Recipe

Ohhh Meatloaf. The staple of every soon to be homelover, foodlover and meatlover. A recipe that feel like it talks in bites. Saying things like…. Home, Mamma, Love, Good, Crave. Recipes, the good ones can be the best memory maker. A beautiful reminder of all the good things in life. If you’re on the search for a meatloaf recipe that’s easy and right, I hope this one is for you. This step-by-step guide is easy and takes you into a savory and juicy meatloaf story that will be your new favorite family recipe.

The Story of the Lost Meatloaf Recipe

Did I ever tell you the story about the lost meatloaf recipe?

You see when I was first married I was an ok cook. A true novice really. As time went on I got better but those first few months, few years…rough waters in the kitchen.

I’m not sure if it was planned ( knowing me probably not) but one night I decided to make meatloaf. I felt my cravings talk and maybe it was because I missed home or I needed a connection back to the old, but meatloaf was in my mind and in my heart. Plus it was a favorite of Reggie’s and honestly, mine too.

At the time I had a big collection of cookbooks and magazines. I was fascinated with cooking and trying new recipes and my collection really showed that. So I got a recipe that looked amazing and after a couple of hours in the kitchen, mixing, patting and washing I put the meatloaf in the oven. Waited and we ate.

We ate what would be known in our little house of two, THE BEST MEATLOAF EVER. Like for real for real. It was so savory, full of flavor. So juicy. So moist. SO DANG good. Reggie raved. I celebrated. Patted myself on the back and had leftovers the next day.

Then I did what every novice cook does at least once on their journey. I lost the recipe. I couldn’t remember what book or magazine it came from. I couldn’t find it anywhere. Did I remember wrong? Was it from a recipe card? Was it torn from the pages of another magazine? Did I get it from a neighbor? My mind could not figure it out. I forgot to save it. I forgot to guard it with my life. I just plain FORGOT.

Since that day I’ve made plenty of good meatloaf. But nothing compares to that first meatloaf recipe.

So now years later, sitting in the closet with my husband the meatloaf memory pop-up and I half heartedly brought it up to Reggie…” Do you remember that meatloaf I made when we were first married?”

He looked up, confused a bit and suddenly with the most lite up eyes, almost like Jesus himself whispered the memory into his ear, he said ” I DO remember that MEATLOAF. It was so good! Yes, I remember. Didn’t you use like 2 or 3 different meats? But you never made it again. Why?”

The Recreation

And it was a that moment I decided to recreate the lost meatloaf recipe. The memory never left us. The TASTE never left us. So this is my deep attempt to recreate that moment in time. Reggie reminded me that it was a three-meat meatloaf so I searched my books and magazines again and the internet and came across a meatloaf recipe from one of my favorite publications that is no longer in print( so sad!) So I felt confident that it’s was a great base. Plus years later I wanted to add my own touch.

But what truly sets this recipe apart is the story. The memory behind it. Almost like a recreation of a moment of our love story and I want to share that love with you! Who knew meatloaf could be so romantic? So let’s head to the kitchen. Sharpen your knives, get out the good bowls and get ready to create the juiciest, most succulent meatloaf you’ve ever tasted.

A Meatloaf Recipe, Easy, Juicy and Flavorful

Meatloaf is a Comfort Food for A Reason

Honestly I think the beauty of meatloaf lies in its ability to transform the MOST HUMBLE of ingredients into a savory masterpiece. I can imagine the first maker with just some left over bread and ground beef thinking what can I do with this?? Add some onions, garlic, herbs and the willingness to sit and be creative turns into something we all can appreciate and enjoy today.

The Key Ingredients For a Flavorful Meatloaf

To create this recipe, it’s important to start with high-quality ingredients. I learned along they way that ground meat that has a good balance of fat and lean meat will ensure that your meatloaf is moist and juicy. So let’s go with 80/20 ok?

In addition to the ground meat, you’ll need breadcrumbs to bind the mixture together. Fresh breadcrumbs are best, but if you don’t have any on hand, you can use dried breadcrumbs as well. The breadcrumbs will help absorb the moisture from the meat and prevent the meatloaf from becoming dry and nobody likes a dry meatloaf friends.

To add flavor to the meatloaf, you’ll need a variety of herbs and spices. A classic combination includes garlic, onions, thyme, and parsley. I used Italian seasoning along with fresh parsley. These ingredients add depth and complexity to the meatloaf, making each bite burst with flavor.

Step-by-step Guide to Preparing the Meatloaf Mixture

Now that you have all the ingredients, it’s time to start preparing the meatloaf mixture. Follow these steps for a foolproof meatloaf that will have everyone asking for seconds.

1. Preheat your oven to 350°F (175°C)
2. In a skillet, heat the oil to medium and saute the onions for 4-5 minutes until clear and soft. Add garlic and saute another 2-3 minutes. ( Raise your hand if you love the smell of garlic and onions sautéing?)
3. In a large bowl, combine the all the meats, egg, breadcrumbs, mustard, ketchup, Worcestershire sauce, cook onions and garlic, salt, pepper, Italian seasoning and parsley. Use your hands to mix everything together until well combined. Be careful not to overmix, as this can result in a dense and tough meatloaf.
4. Once the mixture is well combined, turn out the meat mixture onto a baking sheet covered with parchment paper or foil and form into slightly oval loaf. You can also divide it into 4 equal mini-loaves.
5. In small bowl combine ingredients for the meatloaf glaze. ( Found in Recipe) Spread half of it on top of the meatloaf.
6. Bake the meatloaf for approximately 60 minutes for a larger loaf or 25 to 35 for mini loaves or until the internal temperature reaches 160°F (71°C). To ensure that your meatloaf stays moist, you can brush it with more glaze or sauce of your choice halfway through the cooking process.
7. Once the meatloaf is cooked, remove it from the oven and let it rest for at least 10 minutes before slicing. This will allow the juices to sit a helps for a moist and tender meatloaf.

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Sweet Meatloaf Sauce

It’s just ketchup hahah!

Ok , it CAN be a little more special with a few ingredients but simple to make and mix. 1 cup of Ketchup, 1/4 cup of brown sugar, 1tsp Worcestershire sauce, pinch of garlic powder, pinch of salt and pepper. You can also use your favorite BBQ sauce if you don’t feel like mixing! I love Sweet Baby Rays.

Generously slather about 1/2 of the meatloaf with glaze before baking and then bake until the meatloaf is baked all the way through and the glaze is bubbly. You can also add more half way through baking if you want. More glaze is better in my opinion!

Pairing the Perfect Sides for Meatloaf

Now that your meatloaf masterpiece is ready, it’s time to think about how to serve it. Meatloaf is a versatile dish that pairs well with a variety of sides!

Classic Paring: Serve your meatloaf with creamy mashed potatoes. Add a side of steamed vegetables, like green beans, corn or carrots, for a pop of color and freshness.

Crunchy Paring: If you’re looking to add some crunch to your meal, serve your meatloaf with a side of garlic roasted potatoes. The crispy exterior and tender interior of the potatoes is a great contrast to the juicy meatloaf.

Lighter Paring: serve your meatloaf sliced on a bed of mixed greens. Top it with a drizzle of balsamic glaze or a squeeze of lemon juice for added flavor. This refreshing combination is perfect for those looking for a healthier twist on the classic meatloaf.

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Write your Own Meatloaf Story

Remember, a great meatloaf is not just about the end result, but it’s about the process of making and creating. For your family, for others, for you. Embrace the aromas( garlic and onion saute…I’m looking at you!) coming from your kitchen, the sizzling sounds ,and the satisfaction of seeing your creation come to life.