Start by preheating the oven to 375°F and spray muffin tin with non-stick cooking spray.
What temperature should a meatloaf be baked at?
The oven temperature is typically set at 350 degrees F for making meatloaf. That’s the temperature you want to be sure to use so the meatloaf cooks and doesn’t dry out. Too high, and the outer crust will burn before the interior is cooked all the way, too low and you don’t get that delicious crust.
How long does it take a meatloaf to cook at 400?
Shape beef mixture into a 9 x 4–inch loaf on a broiler pan coated with cooking spray. Bake at 400° for 20 minutes.
How long should a 2lb meatloaf cook at 350?
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.
Do you need to put water in empty muffin tins?
Most muffin tins have 12 cups, but not all recipes are for 12 – or 24 – muffins. Fill any empty muffin cups halfway with water. This will ensure that your pan doesn’t burn or warp during cooking – and also adds moisture to the oven, making your muffins come out nice and moist.
Do you cover meatloaf when baking?
Cover a single large meatloaf with a piece of aluminum foil during cooking to keep it moist, but uncover it for the last 15 minutes of baking. ‘Meatloaf is highly suited to being either frozen raw for cooking later or cooked and frozen to reheat.’ Preheat oven to 350 degrees F.
How do you know when meatloaf is ready?
Use An Instant-Read Thermometer. We feel that the most straightforward method of how to tell if meatloaf is done is to use and instant read meat thermometer. Once the internal temperature of the meatloaf, at the thickest part reaches 155F degrees, it can be removed from the oven, and is considered done.
How long does it take to bake a 1lb meatloaf at 400?
A 1 pound meatloaf cooked at 400 degrees fahrenheit should be done in about 40-minutes but we want to make certain of this by checking the internal temperature with a probe thermometer to ensure that it has reached 160 oF for beef and pork and 165 oF for chicken and turkey meatloaf.
How long does a 2 lb meatloaf take to cook at 375?
How long to cook meatloaf at 375°F? At 375°F a 1 lb meatloaf will take about 25 to 30 minutes for the meatloaf temp to reach 160°F. A 2 lb meatloaf will take about 40 to 50 minutes for the meatloaf temp to reach 160°F. A 3 lb meatloaf will take about 1 hour to 1 hour and 15 minutes for the meatloaf temp to reach 160°F.
How long does it take to cook meatloaf per pound?
You will need to cook the loaf at 350°F in a conventional oven. Different sizes will require different cooking times, but a good rule of thumb is 35 to 45 minutes per pound. Cooking times will vary due to variations in oven temperature. Muffin tin meatloaves (standard muffin tin) take about 20 to 30 minutes.
How long does a 3lb meatloaf take to cook?
Meatloaf Cooking Times
Bake a 1lb meatloaf for about 45 minutes total. Bake a 2lb meatloaf for about 55 minutes total. Bake a 3 lb meatloaf for about 1 hour 20 minutes.
How many eggs do you put in a 3 pound meatloaf?
of ground meat, you’ll usually have 2 to 3 (lightly beaten) eggs included. That makes the egg to ground beef ratio 1 to 1½ eggs per pound of meat in the recipe.
What 2 ways can you check to see if a muffin is done baking?
The best test to determine a muffin’s doneness is to insert a wooden pick into the center of one of the center muffins before removing the pan from the oven. If it comes out clean or with a few moist crumbs clinging to the pick, the muffins are done. Sometimes outer muffins bake faster than center muffins.
How much batter do you put in a muffin tin?
How to Bake Cupcakes
| Pan Size | Batter Amt. | Baking Time |
|---|---|---|
| Standard Muffin Pan | 1/4 – 1/3 cup | 18-20 minutes |
| Mini Muffin Pan | 1 heaping tablespoon | 8-10 minutes |
| Jumbo Muffin Pan | 1/2 – 2/3 cup | 20-22 minutes |
Why did my muffins stick to the muffin cups?
Some batters are very high in sugar, which can caramelize against a paper wrapper (or a metal pan, for that matter) and stick, while others are simply very delicate in texture. Batters that are relatively low in fat also tend to stick more than higher fat recipes.
How to make meatloaf the best way?
This unfussy dish can be made in many different ways — with beef questions and shared his best tips for making meatloaf: ‘One common mistake I see is when people use ground beef that is 90/10 lean to fat or 80/20 to make meatloaf,’ Arturo told
What is the best recipe for meatloaf?
How to make meatloaf in a muffin pan?
Quick Meat Loaf Recipe
Rating: 5 out of 5 stars 09/28/2014 This is ″excellent″ because it is simple to cook on a weeknight, it is a healthy supper, and it is enjoyed by the entire family!I typically use 93 percent lean ground pork, and I use chives from my herb garden for green onions whenever possible.I prefer to bake it in a pan coated with aluminum foil to make cleanup a breeze!Rating: 3 out of 5 stars 06/28/2014 This one didn’t go down well with the youngsters.However, despite the fact that I only used half of the crushed red pepper called for, they complained that it was too hot.
Personally, I enjoyed the warmth.Even though I’m not a big fan of meat loaf in general, this one wasn’t too awful.After that, I put it on french bread and topped it with ketchup, and it was rather tasty.Rating: 4 out of 5 stars 04/04/2014 This is very amazing!
- As many people mentioned, I increased the amount of breadcrumbs I used.
- I didn’t cook the chicken according to the broiler directions.
- I just cooked it for 20 minutes at 400 degrees, then added the ketchup and baked it for another 10 minutes.
- One little quibble I have with Cooking Light (no pun intended) is that this dish is not very light in terms of calories.
- Then I’d give it five stars if it were true.
- Rating: 5 out of 5 stars 13th of March, 2014 Fantastic Meat Loaf!
- It’s something I’ll do again without hesitation.
- Rating: 4 out of 5 stars 11/13/2013 I really adore this dish and make it on a regular basis.
- I top it with 1/2 cup of Ketchup.
After the first 20 minutes, combine 1 spoonful of spicy mustard with 4 tablespoons of brown sugar and apply to the skin.The only issue I have with the original recipe is that it takes far longer than 27 minutes at 400 degrees; it takes more like 45 minutes.Rating: 5 out of 5 stars 06/04/2013 AMAZING!The meatloaf was the best I’d tasted in a long time.Rating: 5 out of 5 stars 01/12/2011 I really enjoy dishes that I can put together using pantry goods, and this one certainly falls into that category.
For the most part, the only item I have to purchase is one pound of ground beef.The meatloaf is quite tasty and keeps well in the refrigerator.This is a terrific evening dish that can be prepared in a short amount of time.Rating: 3 out of 5 stars 12/04/2010 This meatloaf was very delicious.
Instead of breadcrumbs, I used a sage stuffing mixture.I also threw up a shallot and some celery for flavor.Rating: 4 out of 5 stars 06/16/2010 This was fantastic, and I will definitely make it again.My spouse ate 3/4 of it and was still hungry, so I’ll double the recipe the next time.The broccoli was served with a cheese sauce.Rating: 3 out of 5 stars 03/20/2010 It’s quick and simple.
- Cooked it according to the instructions, using 1 1/2 pounds of sirloin and increasing all other ingredients correspondingly, so it had a somewhat larger volume than the recipe’s.
- A 9 was used ″Using a loaf pan, shape the meat (spray with oil, lightly pat down the mixture evenly in the loaf pan, invert onto roasting pan).
- Despite the fact that I had extra beef, the result was a meatloaf that was shorter than the necessary 4 hours ″and it was properly cooked after 30 minutes.
- In order to give it a little zip, I added 2 parts ketchup and 1 part barbecue sauce for the final topping.
- Allow the bread to rest for at least 10 minutes.
- Smashed cheddar potatoes and garlicky lima beans are served alongside the dish.
Pretty good, actually.Rating: 2 out of 5 stars 02/25/2010 When I checked the meat with a thermometer at the 27-minute mark, it had only hit 105 degrees in the middle, which indicates that it was significantly undercooked.It’s possible that my geographic location – Denver, CO – and altitude have anything to do with it.I increased the temperature to 425 degrees, and it took another 25 minutes for the oven to reach 155 degrees.
When I attempted to cut into it, it crumbled to pieces.While it didn’t look particularly appetizing, it tasted nice and was rather simple (albeit not quick) to prepare.Rating: 4 out of 5 stars 01/13/2010 Even though I’ve always considered myself a meat loaf snob due to the fact that my mother and grandparents make such excellent meat loaf, this was very delicious!I increased the amount of chives and crushed red pepper asked for in the recipe, as well as the amount of bread crumbs suggested by another reviewer, and it worked out great.
- Very tasty and simple to make!
- I’m looking forward to making it for my meat loaf skeptic boyfriend and maybe winning him over.
- Rating: 5 out of 5 stars 01/01/2010 Simply mouthwatering!
- It did come apart a little, but that was ok with me.
- The red pepper gives a nice and unexpected kick to this recipe.
- I had to cook it for approximately 8 minutes longer than the recipe called for.
- I’m not a big fan of meatloaf in general, but this was delicious!
- This is something we will absolutely incorporate into our repertoire!
- Rating: 5 out of 5 stars 11/16/2009 This dish is fantastic!
- It’s something I’ve done twice now.
The first time I did it, I followed the directions to the letter.My family and I really enjoyed it, however we all agreed that it lacked the meatloaf texture we were hoping for in the first place.The second time around, I increased the amount of breadcrumbs (used 6 T instead of 3 T).This was our favorite method to do things.
I’m going to start using 6 T of breadcrumbs from now on.Also, I had chives on hand instead of green onions, so I substituted those for the green onions the second time, with excellent results.This was served with mashed potatoes and steamed broccoli, which was a delicious combo.Rating: 5 out of 5 stars 10/14/2009 Fantastic!Finally, a meatloaf that I can make for my family and that everyone will appreciate!I prepared the complete dinner, which included potatoes and broccoli, and it was a huge success.
In addition, I appreciate that it can be prepared in less than half an hour (great for a weeknight).To be honest, the only thing I would alter is whether to broil two on the broiler pan or whether to make it thicker and cook it for a longer period of time (we are big eaters).The ketchup drizzled on top was a hit with the kids as well!Rating: 5 out of 5 stars 10/05/2009 I served it to my family, and they thought it was fantastic!After baking for barely 20 minutes, we removed it from the oven and left it there to cool while the potatoes continued cooking in their own oven.The result was delicious!
When we ate it, it was perfectly good.We will most definitely cook it again in the future.We also cooked the broccoli as a side dish.Rating: 3 out of 5 stars 09/28/2009 This was really simple, quick, and effective.I’m not a huge fan of meat loaf in general (apart from Mom’s!), but this one was a hit with everyone.
Made using the sides that were indicated (mashed potatoes and broccoli).My chicken needed a few additional minutes in the oven, but not 15 minutes as some others did – perhaps theirs was thicker?My finished product measured around 1.5 inches in height.In addition, I used a broiler pan, which enabled air to circulate beneath the dish.
- This is something I would absolutely cook again.
- This is a fantastic weeknight dish.
- Rating: 4 out of 5 stars 09/24/2009 I’m generally disappointed by meat loaf recipes, but this one turned out to be a winner for me.
- It was juicy, tasty, and straightforward to prepare.
- I had to cook it for an additional 15 minutes on top of that.
The next time I cook meat, I’ll use a meat thermometer.Rating: 4 out of 5 stars 09/20/2009 This recipe was simple to prepare, and the meat loaf was deliciously flavorful.Instead of using dry mustard, I substituted spicy brown mustard.My husband is not a big fan of meat loaf in general, but he thought this one was delicious.Rating: 3 out of 5 stars 09/17/2009 This is a good, solid recipe that I’ve made twice now and will continue to make.It was flavorful both times I used good ground beef (once with angus sirloin and once with a good ground beef blend).
For the first time, I was away from my kitchen and therefore substituted hot sauce for the crushed red pepper and good grain mustard for the dry mustard powder – both were equally delicious.Rating: 3 out of 5 stars 09/16/2009 It’s not the best meat loaf recipe I’ve ever tried, but it’s not bad either.Because the store was out of ground sirloin, I had to make do with ground round.
In addition, it took significantly longer to bake.I used a meat thermometer, and it took an additional 15 minutes to bring it up to 165 degrees.
Easy Meatloaf Recipe
A typical classic Easy Meatloaf Recipe that everyone loves!Exceptionally tender and savory, this meatloaf is sure to please!Make it because it is delicious and really simple to prepare!Who doesn’t enjoy a hearty meatloaf dish?It’s our go-to comfort dish, and it’s the highlight of our Sunday suppers!
Nobody, on the other hand, wants a dry or thick meatloaf.They should be delicate and juicy, but they should not fall apart when you bite into them.It is everyone’s desire to eat delectable meatloaf, and when you bite into one, you are treated to a taste explosion in your tongue.Someone tell me about a dish that is both tasty and soothing.
Why Meatloaf Is A Classic
While meatloaves are the furthest thing from a gourmet supper, it is their homey nature that makes them so amazing.We finish up with a warm and cozy lunch by mixing a few of simple items in a creative way.Specifically, I’m talking about soft, flavorful slices of meatloaf drizzled with ketchup!It’s the most wonderful thing that has ever happened!Making meatloaf is arguably one of the simplest things you can do in the kitchen.
Meatloaf may be absolutely moist and tasty if it is made correctly.What’s even better about meatloaf is that it’s made with ordinary ingredients that we’re all likely to have on hand in our cupboard or refrigerator!So let’s get down to business with this comfort food staple!
Ingredient Notes
- Any form of ground beef will suffice. Because of the fattier beef used in the loaf, it is more juicy.
- Onion – a medium-sized onion, white or yellow, shredded or finely diced
- a medium-sized onion, white or yellow
- Breadcrumbs – I used panko, but you can use whatever you have on hand
- Milk — any variety, dairy or non-dairy, will do the trick
- Carrot – a little carrot that has been shredded or coarsely diced.
- Celery should be finely chopped.
- Garlic is finest when it is picked fresh. Minced
- Fresh parsley, finely chopped
- Tomato Paste — Make certain that you are using tomato paste rather than tomato sauce. Tomato paste has a more intense taste than tomato sauce.
- A large number of eggs, which will be used to glue our meatloaf together
- Worcestershire Sauce – This is a flavor enhancer that gives the meal a wonderful kick.
- Seasoning — season with salt and pepper to taste
- To serve as a topping, use ketchup or barbecue sauce.
How To Make Meatloaf
- Preheat the oven to 350 degrees Fahrenheit. Aluminum foil should be used to line a baking sheet or baking dish.
- Prepare the meatloaf mixture as follows:
- In a large mixing basin, combine all of the ingredients and well combine with your clean hands. Make sure not to overmix the ingredients in order to avoid a thick loaf of bread.
- Form the loaf: Transfer the meatloaf mixture to the baking sheet or baking dish that has been prepared. Form it into a loaf that is approximately 9 inches by 5 inches. Use a loaf pan to bake the meatloaf and just pat the mixture into the pan.
- Add the ketchup mixture: Spread 1 1/4 cup of the ketchup mixture over the meatloaf and set aside the remaining 1 1/4 cup for later.
- Bake for 45 minutes, then spread with the remaining 14 cup of ketchup to serve. Bake the loaf for another 10 to 15 minutes (for a total of about 1 hour and 15 minutes), or until an instant-read thermometer inserted in the centre of the loaf reads at least 155°F.
- Allowing the loaf to cool for at least 10 minutes before slicing it is highly recommended. For meatloaf that has been baked in a loaf pan, thoroughly drain out any excess liquid fat before moving the meatloaf to a cutting board. Cut into thick slices and place on a serving platter.
FAQs & Expert Tips
FAQs
What is the best way to tell whether my meatloaf is done?When cooking the meatloaf, the optimal temperature to use is 350 degrees Fahrenheit, and it should take around 1 hour, give or take a few minutes, depending on its size and form.For a 2-pound meatloaf, 1 hour should be more than plenty time.However, using an instant read thermometer to determine when the meatloaf is done cooking is the most accurate method.When the internal temperature hits 155°F, the loaf is ready.
What Caused My Meatloaf to Come Apart?It is critical that you carefully follow the recipe directions to ensure that your meatloaf does not break apart.If you deviate from this recipe, you may end up with a dry, thick, crumbly meatloaf.If the meatloaf is correctly prepared, it will maintain its shape.
- What Do You Want Me To Say?
- Never be scared to season the bread to your personal preference.
- You want your meatloaf to be as flavorful as possible!
- Toss in any fresh or dried herbs, seasonings, or spices that you think would work well.
- Is it possible to make meatloaf ahead of time?
- Yes!
- You may create your meatloaf ahead of time and freeze it for future meals, either before baking or after baking.
- For complete instructions, continue reading to the u0022freezing/making aheadu0022 section.
Tips
- When combining ingredients, just mix them all together until everything is evenly distributed and well blended. Be careful not to overmix the ingredients because this might result in a thick loaf of bread
- Aluminum foil should always be used to line a baking pan. This approach is particularly appealing to me because it eliminates the need to clean any bread pans or baking sheets.
- When cooking the meatloaf, the optimal temperature to use is 350 degrees Fahrenheit, and it should take around 1 hour, give or take a few minutes, depending on its size and form. For a 2-pound meatloaf, 1 hour should be more than plenty time.
- Avoid cutting into the meatloaf immediately away
- let it rest for at least 10 minutes after cooking before cutting into it. This will guarantee that it does not fall apart and that all of its juices are retained.
- If I may say so myself, the most vital step in producing a delicious meatloaf is to brush the top of the loaf with ketchup or your favorite BBQ sauce before baking it. The flavor of the meatloaf is much enhanced as a result of this addition.
Leftovers
Refrigerate any leftover meatloaf in an airtight container for up to 3 to 4 days after it has been prepared.
Freezing/Make Ahead
Meatloaf keeps nicely in the freezer. You may freeze it either before or after cooking, which is a wonderful convenience.
Make Ahead
To freeze it before cooking, lay the meatloaf in a loaf pan and wrap it securely in plastic wrap, then in aluminum foil, and then freeze for several hours or overnight. Before baking, allow it to thaw in the refrigerator for approximately 18 hours before placing it in the oven.
Freezing Leftovers
Allow it to cool fully before freezing it once it has been cooked.You may either freeze it in individual slices, securely covered in plastic wrap, or you can freeze it as a single loaf, wrapped in plastic wrap tightly.Fill a big freezer bag halfway with the wrapped slices or loaf and store in the freezer for up to 3 months.Individual slices may be reheated in the microwave oven if you’re freezing them; alternatively, I like to set the frozen loaf on a baking sheet fitted with aluminum foil or parchment paper and bake it at 350°F until it’s cooked through.
More Delicious Recipes To Try
Craving More? Follow Along:
- Preparation time: 10 minutes 1 hour to prepare Total time: 1 hour and 10 minutes services a total of 8 people 1 medium onion, shredded or coarsely chopped
- 1 cup breadcrumbs
- 1 teaspoon salt 1 small carrot shredded or finely diced, 3 cloves garlic minced, 14 cup fresh parsley chopped, 1 tablespoon tomato paste, 2 pounds ground beef, 2 large eggs, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, 1 teaspoon pepper, or to taste, 12 cup ketchup or BBQ sauce, and 1 tablespoon ketchup or BBQ sauce
- Preheat the oven to 350 degrees Fahrenheit. Aluminum foil should be used to line a baking sheet or baking dish.
- Prepare the meatloaf mixture as follows: In a large mixing basin, combine all of the ingredients and well combine with your clean hands. Make sure not to overmix the ingredients in order to avoid a thick loaf of bread.
- Form the loaf: Transfer the meatloaf mixture to the baking sheet or baking dish that has been prepared. Form it into a loaf that is approximately 9 inches by 5 inches. Use a loaf pan to bake the meatloaf and just pat the mixture into the pan.
- Add the ketchup mixture: Spread 1 1/4 cup of the ketchup mixture over the meatloaf and set aside the remaining 1 1/4 cup for later.
- Bake for 45 minutes, then spread with the remaining 14 cup of ketchup to serve. Bake the loaf for another 10 to 15 minutes (for a total of about 1 hour and 15 minutes), or until an instant-read thermometer inserted in the centre of the loaf reads at least 155°F.
- Allowing the loaf to cool for at least 10 minutes before slicing it is highly recommended. For meatloaf that has been baked in a loaf pan, thoroughly drain out any excess liquid fat before moving the meatloaf to a cutting board. Cut into thick slices and place on a serving platter.
- When combining ingredients, just mix them all together until everything is evenly distributed and well blended. Be careful not to overmix the ingredients because this might result in a thick loaf of bread
- Aluminum foil should always be used to line a baking pan. This approach is particularly appealing to me because it eliminates the need to clean any bread pans or baking sheets.
- When cooking the meatloaf, the optimal temperature to use is 350 degrees Fahrenheit, and it should take around 1 hour, give or take a few minutes, depending on its size and form. For a 2-pound meatloaf, 1 hour should be more than plenty time.
- Avoid cutting into the meatloaf immediately away
- let it rest for at least 10 minutes after cooking before cutting into it. This will guarantee that it does not fall apart and that all of its juices are retained.
- If I may say so myself, the most vital step in producing a delicious meatloaf is to brush the top of the loaf with ketchup or your favorite BBQ sauce before baking it. The flavor of the meatloaf is much enhanced as a result of this addition.
- Refrigerate leftover meatloaf in an airtight container for 3 to 4 days. You can also freeze leftover meatloaf by freezing it either in individual slices wrapped firmly in plastic wrap or by wrapping the entire loaf securely in plastic wrap before freezing it. Place the wrapped slices or loaves in a big freezer bag and freeze for several hours or overnight.
1 thick slice of bread per person Calories: 402 kilocalories (20 percent ) 17 g of carbohydrates (6 percent ) 24 g of protein (48 percent ) 25 g of fat (38 percent ) 9 g of saturated fat (56 percent ) Cholesterol: 134 milligrams (45 percent ) Sodium: 674 milligrams (29 percent ) Potassium: 524 milligrams (15 percent ) 1 gram of fiber (4 percent ) 6 g of sugar (7 percent ) 1435 International Units (IU) of vitamin A (29 percent ) Vitamin C: 5.7 milligrams (7 percent ) Calcium: 87 milligrams (9 percent ) 3.5 milligrams of iron (19 percent ) Dinner and the Main Course are on the menu.Cuisine:American
About Joanna Cismaru
My name is Joanna (Jo for short), and this is my blog, where I will be sharing my culinary adventures with you. You will discover a range of recipes that use simple, everyday items to create delightful, tasty, and comfortable dinners, as well as some luscious desserts, on this page. You may find me on social media platforms such as Facebook, Instagram, and Pinterest.
COMFORT FOOD RECIPES
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Muffin Baking Tips
Muffins are one of my favorite baked goods. They are quite simple to prepare, and they tend to freeze well, allowing you to create a large batch and store some for later use. Here are some suggestions for ensuring that your muffins turn out perfectly every time:
- It is important not to overmix your batter. Simply combine the ingredients until they are well-combined. If you overmix the muffins, they may come out rough.
- Even if you’re using a nonstick muffin tin, you need lightly lubricate the pan with butter or oil to keep the muffins from sticking. Alternatively, paper muffin liners can be used, but I’ve found that greasing the pan works better for me.
- For tiny muffins, a small spring-loaded ice cream scoop would suffice
- for standard muffins, a larger spring-loaded ice cream scoop will suffice. In addition, your muffins will all be around the same size as a result of the shorter baking time. Most recipes call for filling them no more than 3/4 of the way full.
- Even while the majority of muffin pans contain 12 cups, not all recipes call for 12 – or 24 – muffins. Fill any empty muffin cups halfway with water and place them in the oven. This will prevent your pan from burning or warping during cooking – and it will also provide moisture to the oven, resulting in muffins that are moist and delicious
- It is not recommended that the batter be allowed to sit in the tins at room temperature for an extended period of time, especially if the recipe calls for baking powder and/or baking soda. If the mixture is let to sit for an excessive amount of time before baking, the muffins will not rise much – if at all. To prevent this from happening, pre-heat the oven before mixing your batter.
- After baking, let the muffins to cool in their pans for approximately 5 minutes before removing them from the pan. They will have a lower chance of sticking. Then transfer to a wire cooling rack to cool completely
- if they do stick to the pan, place the pan on a warm, damp dishtowel for a few minutes to loosen them. This method works best while the tins are still extremely warm
- else, it will fail.
Are you looking to create muffins right now? Our Blueberry Lemon Muffins are very delectable!
How Long To Cook 1 lb Meatloaf At 400 Degrees?
Over the past five years, I’ve had the opportunity to travel extensively around the United States.Trying new dishes from other cultures is one of my favorite things to do, yet there are moments when I miss the comforting flavors of southern cooking.Meatloaf is the one thing I can generally get everywhere that reminds me of my childhood home in Georgia.I’ve eaten it smoked, baked, and roasted, and it’s been prepared from a variety of meats including beef, hog, fowl, and even lamb.
How long to cook meat loaf and at what temp?
In the course of discussing recipes, particularly those involving meat, I am constantly assaulted with inquiries regarding time and temperature (or ″Time and Temp?″ in barbeque forum terminology).It is a perfectly reasonable question, but the answer is always different, with the exception of one crucial area.Regardless of whether you cook your meatloaf at 325 degrees Fahrenheit, 350 degrees Fahrenheit, 375 degrees Fahrenheit, 400 degrees Fahrenheit, 425 degrees Fahrenheit, or even 500 degrees Fahrenheit, the end result should be an internal temperature of at least 160 degrees Fahrenheit for beef and pork meatloaf and 165 degrees Fahrenheit for chicken and turkey meatloaf.
How long to cook 1 lb meatloaf at 400 degrees?
While maintaining a continuous 400 degrees Fahrenheit cooking temperature, it should take around 40 minutes to attain a safe internal temperature for cooking.One of the most important pieces of advise I can give is that just because the 40-minute timer goes off does not imply that the meatloaf is done; rather, it is at this point that it should be examined for doneness.In terms of cooking time, meatloaf is typically dependable; nevertheless, safety must always be a priority.
How do I check for doneness in the meatloaf?
My very favorite new item is a meat probe thermometer, which I have used several times.Using a gadget on the kitchen counter, I can place the probe into my meatloaf and see the interior temperature of the meat loaf.The benefit of this is that I receive an exact temperature reading during the whole cook and I don’t have to open my oven or smoker door to check the temperature, which would release heat and cause the oven or smoker temps to drop.Other techniques of determining whether the meatloaf is done include checking that the liquid coming from the meatloaf is clear and gently squeezing the meatloaf to see if it returns to shape.You might also cut the meatloaf into slices to verify if it is cooked consistently throughout.
I still favor probe readings over other approaches because they remove the element of guessing.The meatloaf will continue to lose moisture after reaching the correct internal temperature, resulting in a dry, tough meatloaf if the temperature is not precisely controlled.So precision is essential.
Why do cooking times vary for meatloaf?
There are a variety of factors that influence cooking times.Ovens that use gas or electricity create convection waves that are different in shape from those that use gas or electricity.Density varies from meat to meat, and the coarseness of the grind used for meat can have a significant impact on the outcome.Allowing the meat to come to room temperature for 30 minutes will assist to evenly distribute the cooking time.Dense vegetables are occasionally included in meatloaf recipes, and their presence can alter the overall consistency of the meatloaf dish.
A common consensus among cooks is that caramelizing or just softening vegetables such as carrots and onions before combining them with the ground beef would result in the tastiest meatloaf.
Conclusion: How long to cook meatloaf at 400 degrees?
A 1 pound meatloaf cooked at 400 degrees fahrenheit should be done in about 40 minutes, but we want to make sure it is done by checking the internal temperature with a probe thermometer to ensure that it has reached 160 degrees fahrenheit for beef and pork meatloaf and 165 degrees fahrenheit for chicken and turkey meatloaf before serving.Those interior temperatures will result in the juiciest and most tender meatloaf that you’ve ever tasted in your life.
The Best Classic Meatloaf Recipe (Recipe + Video)
A wonderful combination of fresh ingredients, this Best Classic Meatloaf Recipe comes out moist and full with flavor in every mouthful, making it a family favorite.Every household should have a go-to homemade meatloaf recipe that is faithful to the heritage of this comfort food staple.This recipe is a family favorite, and it produces excellent leftovers that are quick and easy to prepare while picking up my children after soccer practice.Delicious meatloaf that is a family favorite that keeps everyone asking for more!
Best Meatloaf Recipe
What ingredients go into the finest meatloaf recipe?It’s a meatloaf that’s packed with flavor while yet maintaining a moist, luscious texture on the inside.That is the most important thing to remember.Moreover, with this quick and simple meatloaf recipe, you’ll have the best of both worlds: incomparable taste that isn’t dry when you cut into it, and convenience.In addition, the meatloaf sauce on top is tangy and sweet, making it a delicious dish that the whole family will enjoy!
Easy Meatloaf Recipe
While the list of ingredients appears to be lengthy, this is a simple meatloaf recipe that requires only a few components. Most likely, you already have everything you need in your kitchen cabinets. Only 30 minutes of your time will be required, and you will be rewarded with a magnificent supper that will almost completely prepare itself.
Meatloaf Ingredients
- Ground beef that is 90 percent lean is the greatest choice for optimum outcomes.
- Bread crumbs – they serve to bind your meat mixture together while also providing extra flavor to the dish.
- Meatloaf seasoning is what gives your meatloaf a wonderful flavour and makes it the best you’ve ever had
- herbs and seasonings – herbs and seasonings provide your meatloaf a spectacular taste and makes it the best you’ve ever had
- Recipe for meatloaf glaze – the sweet and tangy meatloaf sauce, which brings all the tastes together, puts the last touch on this dish.
Pro tip: If you have Italian-style breadcrumbs on hand, you can eliminate the additional Italian spice and just use them instead.
How do You Make Meatloaf from Scratch?
- For those of you who have never attempted to make a wonderful meatloaf before because you are concerned that it will be too dry or that it will not taste well, I am here to transform your perception of the dish forever. When making this basic meatloaf recipe, there are a few important things to keep in mind: If you are using a big mixing bowl, only mix until everything is mixed
- otherwise, the mixture will be excessively dense.
- Beef that is lean is the greatest choice for meat.
- Allow it to sit after it has been taken out of the oven before serving it to ensure that it remains juicy.
Why do you put milk in meatloaf?
Milk is required for the finest meatloaf ever because it gives moisture to the breadcrumbs, which are otherwise dry. You don’t want your meatloaf to be dry and crumbly, so make sure it is moist. If you are avoiding dairy, you can use a nondairy milk alternative.
What is the best filler for meatloaf?
When it comes to stuffing meatloaf, breadcrumbs are unquestionably the best option. Make in mind, though, that milk should be added to keep it moist and delectable!
Should you cook onions before putting in meatloaf?
While some recipes call for you to sauté the onions beforehand, this recipe keeps things simple by requiring you to add them right at the beginning. With all of the moistening components, the onions will be perfectly cooked and will have a nice texture at the conclusion of the cooking process.
Expert Tips and Tricks for the Perfect Meatloaf Every Time
- Avoid skipping the wet ingredients
- they give moisture to your beef meatloaf recipe, resulting in a flavorful and luscious texture. Pour in a few dashes of Worcestershire sauce to give the dish an extra spike of flavor if you want to take it up a level.
- If you’re not sure what the flavor is like, cook up a tiny quantity of it to check if it has all of the tastes you’re looking for.
- Use a meatloaf pan that is slightly bigger than the meatloaf pan you want to use so that the meatloaf has breathing area to allow for caramelized edges.
- You can even prepare the meatloaf mix ahead of time and simply cover the loaf pan with plastic wrap or aluminum foil before putting it in the refrigerator to chill. It’s as simple as allowing it to come to room temperature while you’re preheating the oven and then popping it in
- Perfect internal temperature – If you have a meat thermometer, the internal temperature of the meatloaf should be approximately 160° F. If you have access to one, instant-read thermometers are a fantastic alternative.
- Allow it to rest – After you remove the delicious meatloaf from the oven, allow it to rest for 10 minutes before cutting into slices. Allowing it to rest will aid in its ability to maintain its form.
What is the secret to good meatloaf?
The key to making a delicious meatloaf is using high-quality ingredients, a well-balanced spice mix, and cooking it for the appropriate amount of time.
How Long to Cook Meatloaf?
Using this traditional meatloaf recipe, you’ll just have to spend 30 minutes in the kitchen working with your hands. Following that, the oven takes care of the rest! Plan on an hour and a half before your baked meatloaf is finished, which will give you plenty of time to relax and unwind before finishing off your side dishes.
How do you keep meatloaf moist?
The key to making moist meatloaf is to use components that are wet. While you want the breadcrumbs to hold together, the addition of eggs, milk, and ketchup not only adds taste but also moisture, which is crucial for the recipe to work.
How can I make my meatloaf better?
It is preferable to use high-fat beef in order to avoid having a dry and gritty meatloaf. In addition, the addition of eggs, ketchup, and milk will aid in the preservation of the delicate and moist texture on the interior.
How long to bake meatloaf?
The amount of time it takes to bake your loaf may vary depending on its size.The typical temperature for cooking meatloaf is 350°F.When baking meatloaf at 350°F, a good rule of thumb is to bake it for 35 to 45 minutes per pound of meatloaf.The easiest approach to ensure that your meatloaf does not overcook or undercook is to use a meat thermometer to check the internal temperature of the meatloaf.The interior temperature of a meatloaf should be 160°F.
How long to cook a 1 lb meatloaf?
If you’re using a regular oven, you’ll need to cook the meatloaf at a temperature of at least 350°F. Predicting the cooking time for a 1-pound meatloaf will take between 35 and 45 minutes.
How long to cook a 2 lb meatloaf?
If you’re using a regular oven, you’ll need to cook the meatloaf at a temperature of at least 350°F. Estimate 1 hour to 1 hour and 20 minutes cooking time for a 1 lb meatloaf, depending on the size of the loaf.
How long to cook a 3 lb meatloaf?
If you’re using a regular oven, you’ll need to cook the meatloaf at a temperature of at least 350°F. To make a 1 pound meat loaf, you should plan on 1 hour and a half to 2 hours of preparation and cooking time.
How long to cook meatloaf at 375°F?
When cooking a 1 lb meatloaf at 375°F, it will take around 25 to 30 minutes for the meatloaf to reach 160°F. It will take around 40 to 50 minutes for a 2 pound meatloaf to achieve a temperature of 160°F. It will take around 1 hour and 15 minutes for a 3 pound meatloaf to achieve a temperature of 160 degrees Fahrenheit.
How long to cook meatloaf at 350°F?
Using 350°F, it will take around 35 to 45 minutes for a 1 lb meatloaf to attain an internal temperature of 160°F. It will take around 1 hour and 20 minutes for a 2 lb meatloaf to achieve a temperature of 160°F when it is baked in the oven. It will take around 1 hour and a half to 2 hours for a 3 pound meatloaf to achieve a temperature of 160 degrees Fahrenheit.
Do you bake meatloaf covered or uncovered?
In this recipe, the meatloaf is roasted in the oven without being covered. Because of the inclusion of milk in the recipe, your meatloaf should remain moist and juicy on the inside throughout.
Meatloaf Glaze
Ketchup is a kitchen staple, but this Southern meatloaf sauce elevates it to a whole new level with its combination of sweetness and tanginess. This recipe evolves into a somewhat sweet BBQ sauce-like flavor with the addition of white vinegar and brown sugar, which your entire family will like. Everybody like this meatloaf topping, and it’s easy to make!
What is meatloaf sauce made of?
Ketchup, white vinegar, brown sugar, garlic powder, onion powder, salt, and black pepper are all used to make meatloaf glaze sauce, which is a mixture of these ingredients. You may leave me with my leftover meatloaf and my sandwich from yesterday. If you come back with the ketchup, I’m going to fall in love with you tomorrow. Jarod Kintz is an American football player.
What to Serve with Meatloaf
It goes without saying that you can’t just serve plain old meatloaf on its own!It is necessary to serve certain side dishes to complete the dinner.There is no such thing as a Southern meatloaf recipe meal that is not served with mashed potatoes.That right there is the pinnacle of luxury in terms of comfort!Sautéed broccoli with garlic, creamed spinach, or even roasted garlic potatoes in the slow cooker are all great side dishes that go exceptionally well with this dish.
Can I make meatloaf on a baking sheet?
While I prefer to bake meatloaf in a loaf pan, if you don’t have one, you may bake it on a baking sheet instead. Prepare it by lining it with aluminum foil for ease cleanup, then form it into a loaf before baking it!
Why does my meatloaf fall apart?
Eggs and breadcrumbs are required to bind the meatloaf together in order for it to stay together. Keep an eye on it and make sure it doesn’t become too hot. If you follow this recipe, you will have a successful meatloaf!
How do you keep meatloaf from falling apart?
When there isn’t enough sauce to hold the meatloaf together, it breaks apart. The addition of eggs and breadcrumbs helps to hold it all together, and this recipe provides the proper quantities. Cooking time for meatloaf is also vital because if you overcook it, it will break apart.
Can You Freeze Meatloaf?
Yes, and that is the most enjoyable part.A larger amount can be prepared ahead of time and frozen for later use.Simply form it into a loaf and wrap it tightly.Before you cook it, you’ll need to thaw it in the refrigerator for 24 hours before you can use it.Cooked meatloaf can also be stored in the freezer.
It’s best to slice it up and wrap it in freezer paper before throwing it into a freezer bag once it’s completely cool.The convenience of this is especially greater for those hectic evenings when you discover you’ve neglected to defrost something.In little time at all, you’ll have a nutritious and tasty lunch on the table!
How to Reheat Meatloaf
It’s true that you can reheat your meatloaf in the microwave, but the meatloaf will taste sour and get dried out.You can also cook it in a skillet, but the best way, in my opinion, is in the oven.Prepare your meatloaf in a loaf pan or baking dish with a little amount of beef stock, water, or gravy, and bake at 250 degrees for 1 hour.It should be enough to use around 1 tablespoon.Cover with aluminum foil and then cook it for 20 to 25 minutes, or until it is thoroughly heated through.
Watch How To Make Meatloaf (Video)
- This traditional meatloaf recipe is usually juicy and full of flavor, and it’s a family favorite! The sweet and tangy sauce drizzled on top provides the ideal touch of taste to each and every mouthful. Ground beef (90 percent lean)
- 1 large white onion (diced)
- 2 eggs
- 2 tbsp minced garlic
- 4 tbsp tomato sauce
- 1 tbsp Worcestershire sauce
- 4 tbsp fresh parsley (finely chopped)
- 3/4 cup panko breadcrumbs
- 1/2 cup milk
- 2 tsp Italian seasoning
- 1 1/2 teaspoon smoked paprika
- 2 teaspoon salt
- 1 1/2 teaspoon black pepper
- 2 tsp Italian seasoning
Meatloaf Sauce
- 1-1/2 cups ketchup
- 2-1/2 tbsp white vinegar
- 2-1/2 tbsp brown sugar
- 2-1/2 tsp garlic powder
- 1-1/2 tsp onion powder
- 1/2 tsp salt (to taste)
- 1/2 tsp pepper (to taste)
- 1 cup ketchup
- 2 tbsp white vinegar
- 2 tbsp brown sugar
- 1/2 tsp salt (to taste)
- 1/2 tsp pepper (to taste)
- Set a loaf pan aside after spraying it with nonstick spray and setting it aside. Preheat the oven to 375 degrees F.
- In a large mixing bowl, add the ground beef, onion, eggs, garlic, ketchup, Worchestershire sauce, parsley, breadcrumbs, milk, Italian seasoning, smoked paprika, salt, and black pepper. Mix well to integrate all of the ingredients. Combine until everything is well-combined.
- Place the meatloaf mixture into the loaf pan that has been prepared. Preheat the oven to 375 degrees Fahrenheit and bake for 40 minutes.
- Preparing the meatloaf sauce is the next step. Combine the ketchup, white vinegar, brown sugar, garlic powder, onion powder, salt, and black pepper in a small mixing bowl until well combined. Combine all of the ingredients with a whisk until everything is well-combined. Spread the meatloaf glaze over top of the meatloaf when there are 15 minutes remaining in the baking time
- allow the meatloaf to rest for 5 minutes. Garnish with fresh parsley and serve immediately
Set a loaf pan aside after spraying it with nonstick spray; preheat the oven to 375 degrees Fahrenheit.In a large mixing bowl, add the ground beef, onion, eggs, garlic, ketchup, Worchestershire sauce, parsley, breadcrumbs, milk, Italian seasoning, smoked paprika, salt, and black pepper.Mix well to blend the ingredients.Combine everything until it’s completely smooth.In a loaf pan that has been prepped, place the meatloaf mixture.
For 40 minutes, bake at 375 degrees F.Cooking the meatloaf sauce should be started at this point as well.Combine the ketchup, white vinegar, brown sugar, garlic powder, onion powder, salt, and black pepper in a small mixing bowl until well blended.Using a whisk, blend all of the ingredients until they are well-incorporated.
- Put a layer of meatloaf glaze on top of the meatloaf when it has 15 minutes remaining to bake; let aside for 5 minutes.
- Add fresh parsley on top and serve.
More comfort food meatloaf recipes:
- Iowa meatloaf, everyday meatloaf, Dakota meatloaf, and Cajun style meatloaf are all examples of meatloaf.
Meatloaf Cooking Times
The amount of time it takes to cook meatloaf is determined on the size of the loaf and the kind of protein used. Cooking temperatures for different types of meat, such as pig, cattle, and lamb, as well as poultry, such as chicken, turkey, and duck, vary.
Conventional Oven
- You’ll need to bake the bread at 350°F for about an hour in a standard oven. Cooking durations can vary depending on the size of the chicken, but a fair rule of thumb is 35 to 45 minutes per pound. As a result of the changes in oven temperature, cooking durations will vary. Meatloaves baked in a muffin tray (regular muffin tin) take around 20 to 30 minutes to bake. Take the temperature at 20 minutes and every 20 minutes thereafter.
- Mini meatloaves may be prepared in 30 to 40 minutes. 30 minutes after starting the timer, start taking the temperature
- 1 pound will take between 35 and 45 minutes. Take the temperature for the first time at 35 minutes.
- It will take 55 minutes to an hour and ten minutes to lose 2 pounds. Begin taking the temperature at 55 minutes
- 3 pounds will take between 90 and 2 hours depending on the temperature. Beginning at 90 minutes, take a temperature reading.
Convection Oven
- Convection ovens shorten cooking times by circulating the heat in the oven using a fan, resulting in a more consistent oven temperature throughout the cooking process. When using a convection oven, the general rule of thumb is to lower the temperature by 25°F and the cooking time by 25%. Consequently, with a convection oven, you may bake your meatloaf at 325°F, with the cooking times changing as follows: Meatloaves baked in muffin tins take between 17 and 30 minutes. At 17 minutes, start inspecting your work.
- Mini meatloaves (8 to 9 ounces) will take between 22 and 34 minutes to cook. Begin checking at 22 minutes
- 1-pound meatloaves will take between 26 and 42 minutes to bake depending on their size. 2 pound meatloaves will take between 41 and 53 minutes to bake, so start checking at 26 minutes. At 41 minutes, begin monitoring the temperature.
Poultry Meatloaf
- Meatloaf made using ground turkey, ground duck, or ground chicken must be cooked to a temperature of 165 degrees Fahrenheit. For this reason, when making a meatloaf with a mix of ground meat (such as beef) and ground poultry (such as turkey), you must cook it at a higher temperature in order to ensure that the poultry is safe to consume. The cooking temperature will stay at 350 degrees Fahrenheit for a regular oven and 325 degrees Fahrenheit for a convection oven, and the cooking times will be as follows. Start monitoring the temperature in the smallest amount of time possible until it reaches 165°F. In a regular oven, muffin tin meatloaves will take 25 to 35 minutes, and in a convection oven, they will take 20 to 27 minutes.
- Mini meatloaves (8 to 9 ounces) will take 35 to 45 minutes in a conventional oven and 26 to 34 minutes in a convection oven
- 1-pound meatloaves will take between 50 minutes and an hour in a conventional oven and between 37 and 45 minutes in a convection oven
- 2-pound meatloaves will take between one hour and 75 minutes in a conventional oven and between 45 and 57 minutes in a convection oven
- 3-pound meatloaves will take between one
Slow Cooker
Cooking a meatloaf in a slow cooker for around 8 hours on low or approximately 4 hours on high is similar to cooking any other type of meal in a slow cooker. Please remember to check the temperature twice more to ensure that it has reached the proper temperature.
Give It a Rest
Allowing the meatloaf to rest after cooking is one of the most important aspects of making a juicy meatloaf.This allows the fluids to seep into the meat and the texture to harden somewhat, making it simpler to slice the loaf later in the cooking process.Consequently, while calculating your cooking time, you must additionally account for resting time, which is around 10 to 15 minutes.While the meatloaf is resting, you may lightly tent it with aluminum foil to keep it warm.While resting, the temperature of the meat will rise by a few degrees (between 2 and 5 degrees Fahrenheit).
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The BEST Meatloaf Recipe We’ve Ever Had!
The greatest Meatloaf Recipe is one that is simple to prepare while still being flavorful.Meatloaf with spices, onions, and a sprinkling of breadcrumbs, topped with a zesty sauce (my personal favorite part)!Below are some of my favorite ideas for making a delectable meatloaf that is soft, holds together well, and is likely to garner excellent compliments every time it is served.A family favorite, this basic meatloaf recipe is quick, easy, and inexpensive to prepare.For the ultimate in comfort food, serve with mashed potatoes or mac & cheese on the side.
Ingredients
- Meatloaf is made using 80/20 ground beef, which we get from our local butcher. Using this method, you’ll receive enough fat to make the loaf moist without making it oily
- breadcrumbs and eggs will assist to hold it together and give it the proper texture. Seasoned/Italian breadcrumbs are preferred because they impart more taste.
- Seasonings include: onions, parsley, Italian seasoning, salt and pepper, to taste. Simple, but really wonderful
- The icing on the cake is the nicest part! ketchup and chili sauce (with a dash of brown sugar) is a popular topping combination
- other options include ranch dressing and barbecue sauce.
Meatloaf Sauce
Meatloaf is made using 80/20 ground beef, which we utilize in our recipe.Because it has sufficient fat, it will remain juicy and moist without becoming greasy; the breadcrumbs and eggs assist to hold the loaf together and give it the ideal texture.In order to provide more taste, seasoned or Italian breadcrumbs are preferred.The seasonings are: onions, parsley, Italian spice, salt, and pepper to taste The dish is straightforward, yet delectable.Best part is the last layer of frosting.
It is a popular to top the sandwiches with a zesty combination of ketchup and chili sauce (with a dash of brown sugar);
Variations
- Rather than using chili sauce, make a glaze for your meatloaf by mixing equal parts brown sugar and ketchup with a splash of cider vinegar
- Brown Gravy: Instead of topping the meatloaf with mashed potatoes, serve it with brown gravy (homemade, leftover, or packaged).
How To Make Meatloaf
- Cook the onion in a skillet until soft (see recipe below)
- In a large mixing basin, combine all of the ingredients
- Form the mixture into a loaf and bake it (cook times may vary depending on the size of the bread)
- Bake until the meatloaf sauce is bubbling on top, about 30 minutes.
Tips for Perfection
- Don’t overmix: Only mix until everything is just blended, not completely incorporated. Overmixing will result in a thick loaf of bread.
- Make Use of Lean Meat: Make use of lean meat (but not extra lean). The greatest meatloaf recipe calls for an 80/20 mixture. It’s important to have a little fat for flavor, but you don’t want it to be swimming in oil, so lean beef is the best choice.
- Add tastes and moisture by combining the following ingredients: Seasoning the meatloaf with spices and soaking the breadcrumbs in milk helps to ensure that every bite is tasty and moist.
- Skip the Loaf Pan if you don’t want to: It is advisable to cook your meatloaf on a baking sheet to achieve the finest results. A loaf pan will produce steam (and no one wants to eat steamed meat), and there will be nowhere for the drippings to go if you cook in it. Make your own loaf in a pan lined with aluminum foil.
- Rest the Meatloaf: After removing the meatloaf from the oven, it is important to allow it to cool for a few minutes. As a result, the liquids are more evenly distributed, and the meat is less likely to break apart when you cut it
How Long To Cook Meatloaf
For a 2-pound beef meatloaf (recipe below), 350°F for 55-65 minutes or 375°F for 45-55 minutes is the recommended cooking time. Check the internal temperature of the meat using a meat thermometer to ensure it reaches 160°F.
Meatloaf Cooking Times
- If you are halving a recipe (or increasing it), you may use the cook timings shown below to bake at 350°F for half the time. The easiest technique to guarantee that the meatloaf is cooked through yet still delightfully soft is to use a thermometer. Bake a 1 pound meatloaf for approximately 45 minutes total
- bake a 2 pound meatloaf for approximately 55 minutes total
- bake a 3 pound meatloaf for approximately 1 hour and 20 minutes total.
Suggestion for the Kitchen Always let meatloaf to rest for 10-15 minutes before slicing it into slices. This helps it maintain its fluids and prevents it from falling apart when you cut it into slices later.
How to Freeze Meatloaf
Before you begin cooking, you should prepare your ingredients.Place the meatloaf in a loaf pan lined with plastic wrap and freeze it until ready to use (or form a loaf on a pan).Freeze fully and tightly shut the container.Refrigerate uncooked frozen meatloaf for 24 hours to allow it to defrost.Bake according to package directions.
Following the completion of the cooking process Once the cake has been baked and cooled, it may be frozen in individual pieces on a parchment-lined baking sheet.After the slices have been frozen, place them in a freezer bag.This makes it simple to reheat a slice or multiple slices at a time!Reheat in the microwave or the oven until hot and bubbly.
- Is this meatloaf something you made?
- Please consider leaving a remark and a review in the section below!
The Best Meatloaf Recipe
- Ten minutes for preparation Preparation time: 50 minutes Time to Retire: ten minutes Time allotted: 1 hour and 10 minutes The recipe yields 8 servings. There has never been a better meatloaf recipe than this one! Every time, it turns out juicy and delicious, and it couldn’t be much simpler.. 12-inch medium onion, diced
- 1 teaspoon butter
- 2 eggs, 3-4 cups milk
- 3-4 cups Italian breadcrumbs or seasoned breadcrumbs
- 2 pounds of beef
- 1 tablespoon ketchup or chili sauce
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley chopped
- salt and pepper to taste
Meatloaf Sauce
- **12 cup chili sauce **12 cup ketchup **2 teaspoons brown sugar **optional
- Spend with Pennies may be found on Pinterest. Preheat the oven to 350 degrees Fahrenheit. Cooking spray should be sprayed onto a baking sheet coated with aluminum foil and put aside.
- Cook the onions in the butter until they are soft in a small saucepan over medium low heat. Allow to cool fully
- In a medium-sized mixing bowl, whisk together the eggs, milk, and breadcrumbs. Allow for 5-10 minutes of resting time after mixing.
- Combine the ground beef, onions, 1 tablespoon ketchup or chili sauce, Italian seasoning, parsley, and salt and pepper to taste in a large mixing bowl until well combined. Mix until the ingredients are barely mixed
- Form an 8″x4″ loaf on the baking sheet that has been prepared. Bake for 40 minutes at 350°F.
- In the meantime, mix the chili sauce and ketchup in a small bowl (and brown sugar if using). Continue baking for a further 10-15 minutes, or until the meatloaf reaches 160°F and the mixture is bubbling on top. If preferred, broil for 1-2 minutes.
- Allow for 10 minutes of resting time before slicing the meatloaf.
In addition to the beef combination, 1 tablespoon of dijon mustard can be used.It is possible to add onions without first cooking them, but they will not soften as much and their taste will be stronger.Overmixing is not permitted: Combine everything until it is barely mixed.Overmixing will result in a thick loaf of bread!Make Use of Lean Meat: Make it 80/20 to have a fantastic taste without making it too oily.
Seasonings and soaking the breadcrumbs in milk will help to keep this meatloaf moist and tasty throughout the whole cooking process.Skip the Loaf Pan if you don’t want to: When you bake your meatloaf on a baking sheet, it develops a lovely crust.As a result of cooking the beef in a loaf, the flesh steams and there is nowhere for the drippings to exit the pan.Allowing the Meatloaf to Rest: After removing the meatloaf from the oven, it is important to allow it to rest.
- As a result, the fluids are more evenly distributed, and the cake is less likely to break apart when sliced!
- 262 calories; 17g carbohydrates; 28g protein; 7 g fat; 3 g saturated fat; 112 mg cholesterol; 640 mg sodium; 599 mg potassium; 1 g fiber; 7 g sugar; 415 IU vitamin A; 5.8 mg vitamin C; 73 mg calcium; 3.7 mg iron; 415 IU vitamin C; 73 mg calcium; 3.7 mg iron (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used).
- Course Main Course: Beef, Dinner, Main Course Cuisine SpendWithPennies.com is an American website.
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