Given the option, I’d always opt for meatloaf over steak. Ground meat is truly scrumptious when prepared as a meatloaf. Over the years, I’ve made and tried countless meatloaf recipes. The ones I’ve enjoyed the most are often effortless to prepare. If you’re after an easy yet delectably satisfying meatloaf recipe that only needs a few pounds of ground beef and some kitchen cupboard basics, this recipe will hit the spot.
In essence, meatloaf is just a less indulgent, beef-based take on a rustic pork country pâté. Both utilize spiced ground meat and breadcrumbs, eggs and dairy as a binder. The key difference is that pâté is usually richer and often contains liver. I love both meatloaf and pâté! My perfect meatloaf is deliciously average in taste: rather flavorsome but not too spicy. When cut, it retains its shape and isn’t tough, mushy or crumbly. It features a beautifully glazed ketchup topping that enhances the meatloaf rather than overpowering it. And don’t worry, there’s no liver involved in the process.
I’m a big supporter of using ground beef for meatloaf, both for its taste and cost-effectiveness. Yes, you can opt for ground pork or veal, but if you want to go for turkey or meatless grounds, which are leaner, I’d recommend you follow our Turkey Meatloaf or Vegetarian Meatloaf recipes respectively.
Did you know eggs help meatloaf maintain its structure while also adding a touch of richness? Starch, in the form of dry breadcrumbs, also performs a key role in binding the meatloaf together. You could also opt for crushed crackers, fresh breadcrumbs, crushed tortilla chips, or matzo meal. To prevent having clumpy bread paste in the final meatloaf, mix fresh breadcrumbs or thick breadcrumbs with the milk first and let them sit for about ten minutes.
What’s the secret to a juicy, mouthwatering meatloaf? Adding liquid! It can take the form of milk, water, salsa, stock, tomato juice, or wine, mixed with water. Let your creativity guide you here!
You can form a meatloaf into any size or shape you like. Want to change things up a bit? Alternatively, you could bake the meatloaf mixture in muffin tins, form patties and pan-fry them, or even microwave it in a pie plate.
As a parting tip, remember this: if you make changes to the recipe’s ingredients, the salt content may vary. To ensure good seasoning, cook small test patties first, then adjust the salt or other seasonings as desired once you’ve tasted it.
