This classic Meatloaf Recipe is just like Mom used to make: baked as a free-form loaf and brushed with a ketchup glaze. It’s delicious for dinner and just as good as leftovers the next day (meatloaf sandwich, anyone?).
This easy meatloaf recipe is a classic Midwestern dish and one that I love seeing on menus. It’s cozy and comforting and absolutely delicious.
There are a few rules about traditional meatloaf recipes: You need binders to hold the loaf together. Eggs are an obvious choice (I like 1 egg per pound of meat). Bread crumbs, rolled oats, or a panade help too. When it’s time to bake it, you can bake it in the pan or out of the pan. You can free-form the loaf or use the loaf pan as a guide (like I do in this recipe).
Your final decision is to sauce it or not. I like a sweet ketchup glaze brushed on top of the meatloaf towards the end. It’s also delicious served with turkey gravy (and probably mashed potatoes, too). And there you have it: Your very own Blue Plate Special.
At a Glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
Eggs are an ingredient in nearly every meatloaf, and they have two distinct roles. Egg yolks, which are mostly water but contain a good amount of protein and fat, add flavor, richness, and moisture. They also help bind the meat together and get the loaf to set in a stable form without the need to overwork the meat.
Overall, the number of eggs in meatloaf for two pounds of meat should be about two eggs. Depending on your preference, you can use only one or add up to three to reach your desired outcome.[/vc_column_text][/vc_column][/vc_row]
Eggs play a crucial role in meatloaf recipes. They add to its moisture and texture while binding all the other ingredients together. For these reasons, using the correct number of eggs is essential when cooking the perfect meatloaf.
When determining how many eggs are in a meatloaf recipe, there are a few factors to consider, such as the meat-to-egg ratio, the type of meat you’re using, and the desired texture. A good rule of thumb is to add one egg for every pound of ground meat you use. So, if you use two pounds of meat, you should include two eggs. However, that’s not a catch-all rule. Leaner meats like chicken or turkey may require more eggs due to their lower fat content, while meats like ground beef, which are fattier, may not need as many. Fewer eggs will create a denser and firmer meatloaf that will be more compact and easier to slice, but more eggs can create a more tender and light texture that allows the meatloaf to melt in your mouth.
Recipe tips and variations
- Yield: This tender Meatloaf recipe makes six thick slices, ideal as an entree-sized portion. Double the batch to ensure plenty of leftovers for sandwiches!
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Make ahead: The meat mixture can be made and packed into a loaf pan a day in advance. Turn out onto a baking sheet right before baking.
- Freezer: Wrap cooled meatloaf in aluminum foil or plastic wrap and stash in a freezer bag. Label, date, and freeze for up to 2 months. Thaw overnight in the refrigerator.
- Customize your loaf: The best meatloaf recipe is the one you make yourself. Add brown sugar to your ketchup or season your beef with extra spices like garlic powder, onion powder, and fresh parsley.
- Turkey Meatloaf: Swap the lean ground beef for ground turkey for a lighter homemade meatloaf recipe.
- Cheesy Meatloaf: Your next meatloaf could have an ooey-gooey center filled with hot, melted cheese.
This allows the meat to rest, just like we do for Roast Turkey or Prime Rib, so the juices don’t all run out once you slice it. Don’t worry; the Meatloaf will stay plenty warm, it just won’t be mouth-burningly hot! You can cover it with foil if you’re concerned about heat loss.
I love the sweet and sticky glaze from ketchup on Meatloaf. But if you cook the sugary sauce for the entire bake time, it may burn. Brushing on the final coat for the last 10 minutes of cooking time ensures the topping is caramelized but not scorched.
How to Make Meatloaf : Adding Salt, Pepper & Eggs to Meatloaf
FAQ
What happens if you forgot to put egg in meatloaf?
What ingredient keeps meatloaf from falling apart?
Can you add too much egg to meatloaf?
What is the best binder for meatloaf?
Why are eggs in meatloaf so important?
Eggs are an ingredient in nearly every meatloaf, and they have two distinct roles. Egg yolks, which are mostly water but contain a good amount of protein and fat, add flavor, richness, and moisture. They also help bind the meat together and get the loaf to set in a stable form without the need to overwork the meat.
Do you need eggs to make a meatloaf?
And I always have them in my freezer. Sure, egg yolks add some rich flavor to a meatloaf, but the real reason we need eggs is for structure—to help bind the meatloaf together. This is especially important since we’re making a free-form meatloaf, or one that you shape by hand, versus using a loaf pan.
Are egg yolks good for meatloaf?
They’re also reliably flavorful, with sourdough-esque vibes. And I always have them in my freezer. Sure, egg yolks add some rich flavor to a meatloaf, but the real reason we need eggs is for structure—to help bind the meatloaf together.
How to make egg Stuffed Meatloaf?
Mix well with your hand. Place about half of the meat in a roasting tin, form a long shape of about 23 cm/ 9 inch. Arrange the peeled eggs on top and cover with the rest of the meatloaf mixture. Oil your hands lightly and press the meat around the eggs to enclose them. Press around the egg-stuffed meatloaf to give it a nice shape.