A Meatloaf Even Your Kids Will Enjoy
Meatloaf doesn’t need to be boring. In fact, when done right, it’s one of the most satisfying and nostalgic dishes you can serve.
This recipe delivers everything you want in a great meatloaf—tender texture, rich savory flavor, and a tangy glaze that caramelizes beautifully in the oven. It’s hearty, comforting, and simple enough to throw together on a weeknight, yet tasty enough to serve to guests who appreciate a good old-fashioned dinner.
In this post, I’m sharing this go-to meatloaf recipe that never fails. It’s juicy without being greasy, holds together perfectly, and tastes even better the next day.
The secret?
A blend of ground beef and sausage, a well-seasoned panade (a fancy word for breadcrumbs soaked in milk), and just the right balance of ketchup, mustard, and brown sugar in the glaze.
Whether you’re craving comfort food or need a reliable main dish that stretches two pounds of meat, this recipe has your back. Plus, I’ve included tips to customize it for picky eaters, gluten-free diets, or those looking to sneak in a few veggies.
Let’s get into it—you might just rediscover why meatloaf is a classic for a reason.
Meatloaf is a dish made by combining ground meat, typically beef, with other ingredients such as breadcrumbs, eggs, and seasonings. The mixture is shaped into a loaf and baked in an oven. The result is a hearty, savory dish that is sliced and served. Meatloaf is a popular comfort food in many countries and is often associated with home-cooked meals.
While beef is a common choice for meatloaf, other meats such as pork, veal, or a mixture of meats can also be used. Adding ingredients like onions, garlic, herbs, and spices enhances the dish’s flavor. Some recipes also call for a topping, such as ketchup or a glaze, to add sweetness and moisture.
Meatloaf is versatile, and variations of the dish exist in different cuisines. It is often served with side dishes like mashed potatoes, vegetables, or gravy. The simplicity of preparation and the ability to customize the ingredients make meatloaf a popular and classic dish in many households.
Combining ground meat with other ingredients to create a loaf-like dish has ancient origins, and meatloaf-like dishes can be found in various cultures throughout history. However, the modern version of meatloaf, commonly known in Western cuisines, is thought to have originated in Europe and gained popularity in the United States.
Meatloaf became especially popular in the United States during the 19th and early 20th centuries when meat grinders and more affordable ground meat became widely available. The dish became a thrifty and practical way to use inexpensive cuts of meat and leftovers and stretch the family’s food budget.
The exact origin of the term “meatloaf” and the specific individual credited with inventing it are unclear, as it likely evolved as a result of various culinary influences. Many families and regions have their own traditional recipes and methods for making meatloaf. As a result, meatloaf’s invention is more of a culinary evolution rather than a specific creation attributed to a single person.
Meatloaf, or a dish similar to it, exists in various forms in different countries, and it goes by different names. Here are a few examples:
Frikadeller (Denmark): Frikadeller are Danish meatballs or patties that are similar to meatloaf. They are often made with a mixture of ground pork and beef and are seasoned with onions and other herbs.
Hackbraten (Germany): Hackbraten is a German meatloaf made with ground meat, breadcrumbs, and various seasonings. It may be served with a sauce or gravy.
Boulet (Belgium): In Belgium, a dish similar to meatloaf is called “boulet,” which refers to a meatball or a patty made from ground meat.
Polpettone (Italy): Polpettone is the Italian version of meatloaf. It is typically made with ground beef or a mixture of meats, breadcrumbs, eggs, and herbs. Sometimes it’s wrapped in bacon before baking.
Pastelón de Carne (Latin America): Pastelón de Carne is a Latin American dish that can be considered a type of meatloaf. It often involves ground meat mixed with various ingredients, and it may include layers of vegetables or other fillings.
Rullepølse (Norway): Rullepølse is a rolled meatloaf or meat roll in Norwegian cuisine. It is often made with ground meat, breadcrumbs, and spices.
These are just a few examples, and variations of meatloaf-like dishes exist in many other cultures. The specific ingredients and seasonings can vary widely, reflecting the diverse culinary traditions around the world.
The perception that meatloaf gets a “bad rap” may stem from a combination of factors, including cultural stereotypes, individual preferences, and perhaps some historical associations. Here are a few reasons why meatloaf might be perceived negatively by some:
Appearance and Texture: Meatloaf has a distinctive appearance, often being a large loaf-shaped mass, which may not appeal to everyone. Additionally, the texture of meatloaf, especially if overcooked, can be dense or dry, leading to a less favorable experience.
Ingredient Variability: The recipe for meatloaf can vary widely, and not all meatloaves are created equal. Some may be made with lower-quality meats or lack flavorful seasonings, leading to a less appealing taste.
Historical Associations with Thriftiness: Meatloaf gained popularity during times when households were looking for economical ways to use ground meat and leftovers effectively. While this made meatloaf a practical and affordable dish, it may also contribute to the perception that it is a humble or basic meal.
Culinary Trends: In the ever-evolving world of food trends, certain dishes can fall in and out of favor. Meatloaf, being a classic and traditional dish, may not always align with current culinary trends, leading to a perception of it being outdated.
Negative Cultural Stereotypes: In popular culture, meatloaf is sometimes portrayed as a bland or unexciting dish served in institutional settings, contributing to a negative stereotype.
Meatloaf Recipe
Ingredients
- 3 tablespoons butter unsalted
- ¾ cup onion finely chopped
- ¾ cup scallions finely chopped
- ½ cup carrots finely chopped
- ¼ cup celery finely chopped
- ¼ cup red bell pepper minced
- ¼ cup green bell pepper minced
- 2 teaspoons garlic minced
- salt to taste
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground white pepper
- ¼ teaspoon cayenne pepper
- 1 teaspoon ground cumin
- ½ teaspoon ground nutmeg
- 3 eggs well beaten
- ½ cup ketchup
- ½ cup half-and-half
- 2 pounds lean ground beef chuck
- 12 ounces sausage meat not fennel-flavored Italian sausage
- ¾ cup fine fresh bread crumbs toasted
Instructions
- Preheat oven to 375° F.
- Melt the butter in a heavy skillet, and add the onion, scallions, carrots, celery, bell peppers, and garlic. Cook until the moisture from the vegetables has evaporated, about 10 minutes. Set aside to cool; then refrigerate, covered, until chilled, about 1 hour.
- Combine the salt, black pepper, white pepper, cayenne, cumin, nutmeg, and eggs in a mixing bowl, and beat well. Add the ketchup and half-and-half. Blend thoroughly.
- Add the ground beef, sausage, and bread crumbs to the egg mixture. Then add the chilled vegetables and mix thoroughly with your hands, kneading for 5 minutes.
- With damp hands to keep the mixture from sticking, form the mixture into an oval approximately 17 x 4 1/2 x 1 1/2 inches.
- Place the meat in a baking dish, and place the dish inside a larger pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the baking dish.
- Place the pan in the oven and bake for 35 to 40 minutes.
- Remove the baking dish from the water bath, and let the meat loaf rest for 20 minutes before slicing and serving.
6 Responses
My friend likes hot and spicy food. Would it be good if I added some real hot peppers to this? Thanks
Hi Wanda, why not? I’m all in for trying new ways to prepare recipes. Make it your own.
Wanda,
Here is something that would be very good to spice up a meatloaf for your friend. Look in the mexican secion ot the store for chipotles in adobo. A couple of those little firecrackers with a tablespoon or two of their sauce should amp up both the flavor and heat of your meatloaf. You will be a superstar. (the cans are maybe 4-8 ounces.}
andrew
Andrew, you said it right by describing them as “little firecrackers”.
Have you tried skipping the sausage when making this recipe?
I was asked by my son 10 years ago to make meatloaf. Being raised by a Mexican and Englishmen we never ate it. Found this recipe and fell in love. Ruined meatloaf everywhere for me.