A traditional classic Easy Meatloaf Recipe! This meatloaf is tender, juicy and really flavorful! It’s satisfying and extremely easy to make!
Who doesn’t love a good meatloaf? It’s our comfort food, it’s what Sunday suppers are all about! But nobody wants a dry or dense meatloaf. They should be tender and juicy, yet not fall apart on you. We all want a meatloaf that is flavorful and when you bite into one, you get a taste explosion in your mouth. You know, one that is both delicious and comforting.
Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.
How To Make Meatloaf
- Heat oven: Heat your oven to 350°F. Line a baking sheet or a baking dish with aluminum foil.
- Prepare meatloaf mixture: Combine all the ingredients together in a bowl and mix well using your clean hands. Do not over mix the ingredients to avoid creating a dense loaf.
- Shape loaf: Transfer the meatloaf mixture to the prepared baking sheet or baking dish. Shape it into a loaf roughly 9 inches by 5 inches. If using a loaf pan, just pat the meatloaf mixture into the pan.
- Add ketchup: Spread ¼ cup of the ketchup mixture over the meatloaf and reserve the other ¼ cup for later.
- Bake: Bake the meatloaf for 45 minutes, then spread with the remaining ¼ cup of ketchup. Bake the loaf for another 10 to 15 minutes (about 1 hour total), until the middle of the loaf registers at least 155°F on an instant-read thermometer.
- Cool before slicing: Let the loaf cool for at least 10 minutes before serving. If you baked your meatloaf in a loaf pan, carefully drain off the liquid fat before transferring the meatloaf to a cutting board. Cut into thick slices and serve.
The best temperature to cook the meatloaf at is 350°F and it requires about 1 hour, give or take a few minutes, depending on size and shape. 1 hour should be more than enough for a 2 pound meatloaf. However, the best way to tell when the meatloaf is done cooking is to use an instant read thermometer and when the internal temperature reaches 155°F the loaf is done.
It’s important to follow the instructions carefully to ensure you’re meatloaf will not fall apart. Straying from this recipe may result in a dry, dense crumbly meatloaf. If the meatloaf is made properly it will hold its form.
Don’t be afraid to season the loaf to your liking. You want as much flavor in your meatloaf as possible! Add any fresh or dried herbs, seasoning or spices that you see fit.
Obviously, the best way and my favorite way to serve meatloaf is over a bed of soft mashed potatoes or with a side of roasted potatoes.
Yes! You can make your meatloaf and either freeze it before it’s baked, or after for future meals! Scroll down to u0022freezing/make aheadu0022 section for full instructions.
- When mixing ingredients together, just mix them all together until everything is just combined. Do not to over mix the ingredients, since this could cause the loaf to be dense.
- Always line your baking sheet with aluminum foil. I love this method because you’re not dirtying up any loaf pans or baking sheets.
- The best temperature to cook the meatloaf at is 350°F and it requires about 1 hour, give or take a few minutes, depending on size and shape. 1 hour should be more than enough for a 2 pound meatloaf.
- Do not cut into the meatloaf right away, allow it to rest for at least 10 minutes after cooking. This will ensure it doesn’t fall apart and it will retain all its juices.
- The most important step to making a great tasting meatloaf, if I do say so myself, is to brush the top of the loaf with ketchup or your favorite BBQ sauce. This really does add a lot of flavor to the meatloaf.
Store leftover meatloaf in an airtight container in the refrigerator for 3 to 4 days.
Meatloaf freezes well. The great thing is that you can freeze it before or after cooking.
To freeze it before cooking, place the meatloaf in a loaf pan and wrap it tightly with plastic wrap, then in foil and freeze. Thaw it out in the refrigerator for about 18 hours before placing it in the oven to bake.
To freeze it after cooking, allow it to cool completely. You can either freeze it in individual slices, wrapped up tightly in plastic wrap or wrap up the whole loaf tightly in plastic wrap. Place the wrapped up slices or loaf into a large freezer bag and freeze for up to 3 months.
If you’re freezing individual slices, you can reheat them in the microwave oven, otherwise I like to place the frozen loaf on a baking sheet lined with aluminum foil or parchment paper in the oven at 350°F until heated through.
There’s a common debate among meatloaf chefs: Should meatloaf be covered or uncovered when baking? I prefer to cook my classic meatloaf uncovered, but both methods have their merits.
Covered vs. uncovered meatloaf cooking is largely a matter of preference. Try both methods and see which result you prefer![/vc_column_text][/vc_column][/vc_row]
When covered with foil or a lid, meatloaf retains moisture and cooks more evenly. The trapped steam helps prevent the outer layer from drying out, resulting in tender and juicy meat throughout. This method is particularly useful if you’re making your loaf with a leaner meat that tends to dry out quickly. Additionally, covering the meatloaf can speed up the cooking process, ensuring that it cooks thoroughly without over-browning.
Leaving the meatloaf uncovered allows the top to develop a nice, crispy crust. The exposed surface caramelizes and browns, adding a visual appeal and pleasant contrast in texture as well as great flavor. Uncovering the loaf also helps excess moisture evaporate, giving the meatloaf a firmer consistency.
Do you cover meatloaf when baking?
FAQ
Is it better to cook meatloaf covered or uncovered?
Is it better to cook meatloaf at 350 or 375?
How do you keep meatloaf moist when baking?
Should I cook meatloaf on a rack?
Do you cover meatloaf when baking?
For the best results, covering the meatloaf will ensure that it bakes evenly without drying out. To cover your meatloaf: Place your meatloaf into the baking pan. Cover the pan loosely with a single sheet of aluminum foil and crimp the ends around the edges of the loaf pan to secure the foil.
How to cook a meatloaf in the oven?
During baking, cover a single big meatloaf with a sheet of aluminum foil to maintain moisture but you will have to uncover it for the final 15 minutes. By covering the meatloaf in the initial stage and finally uncovering it, will get the best result. But first, Preheat the oven to 350 degrees F.
Should you bake a foil-covered meatloaf?
But baking a foil-covered meatloaf lowers the risk to a great extent. One of the best advantages of baking a covered meatloaf is that once the interior is cooked throughout, you can then take the foil off and cook it uncovered. This gives the meatloaf a golden crust. This combination of both methods is arguably the best way to cook the meatloaf.
Can you freeze Meatloaf before baking?
Yes, you can prepare meatloaf ahead of time and freeze it before baking. Simply shape the meatloaf mixture into a loaf, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw it in the refrigerator before baking. 5. Should meatloaf be covered with foil when baking?