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This classic meatloaf is an old family favorite I’ve loved since I was a kid. It’s got a soft, comforting feel that always reminds me of cozy evenings around the table at home.
Whenever I whip up this meatloaf, I’m right back in my mom’s kitchen. She’d make it while I finished homework. The smell would float through the house, letting us know a warm meal was coming.
Tasty Ingredients
- 1 tablespoon Dijon mustard: throws in a bold, lively kick
- 2 tablespoons brown sugar: softens out the ketchup’s tanginess
- 85 ml ketchup: spreads over the top and gets yummy and sticky
- Salt and pepper: wakes up every flavor
- 125 ml finely chopped onion: brings a subtle sweetness and a little texture
- 1 egg: helps hold everything together like glue
- 190 ml 2% milk: keeps the loaf moist and never dry
- 190 ml quick oats: gives a bit of chew and steps in for breadcrumbs
- 680 grams ground meat: the base for all that juicy flavor
Step-by-Step Directions
- Wrap It Up:
- After baking, grab a spoon or just tilt the pan to drain off the extra fat. Give it a ten-minute break before you try to slice it, so everything stays put and tastes even better.
- Baking Time:
- Pop the pan in the oven and bake it for 1 hour and 20 minutes. This slow and steady method lets every ingredient shine and cooks the loaf through totally.
- Glaze Mix:
- Squirt ketchup, sprinkle sugar, and stir in mustard. Once smooth, brush it all over the top. This gooey layer gets all glossy and sweet while baking.
- Shape the Loaf:
- Spoon your mix into a loaf pan. Press it in gently, but don’t mash it—it’ll be light and tender. Smooth the top for an even bake all around.
- Mix It Up:
- Dump the meat, oats, milk, beaten egg, onion, and plenty of salt and pepper into a medium bowl. Dig in with your hands and mix until everything’s mingled, but go easy so it doesn’t get tough.
- Get the Oven Ready:
- Fire up your oven to 350°F (175°C). Set the rack in the middle for best results.
This dish gets its magic from using oats instead of regular breadcrumbs. My mom always used this little trick to keep it extra soft and sneak in some fiber. I still remember being surprised when she shared her secret with me as a teen.
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Storing and Using Leftovers
Meatloaf holds up great in the fridge for three to four days in a sealed container. To freeze, let it cool, slice it up, and wrap each piece in foil before popping them in a freezer bag. That way, you can grab just as much as you need. It’ll last up to three months frozen with no flavor lost.
Yummy Twists
Don’t get stuck with just the classic. Throw in some chopped red bell pepper (about 125 ml) for more color and taste, or mix in 60 ml parmesan or 125 ml sautéed mushrooms. For an Italian spin, add a tablespoon or so of dried Italian herbs and swap part of the ketchup for tomato sauce. Each option puts a new spin on this comfort food.
Awesome Sides
This meatloaf goes so well with buttery mashed potatoes and something green like beans or peas. If you want to lighten things up, toss a fresh salad with cherry tomatoes on the side. Any leftovers make killer sandwiches next day—just slice, layer on rustic bread with a dab of mayo and some crunchy pickles.
Frequently Asked Questions
- → Can a different meat be used for this meatloaf?
Absolutely, you can swap the ground meat for options like chicken, turkey, or a pork and beef combo to switch up the flavors.
- → How can I keep my meatloaf from drying out?
To keep your meatloaf moist, make sure you add enough liquid, like milk here, and don’t pack the meat too tightly in the pan.
- → What side dishes go well with meatloaf?
Meatloaf pairs wonderfully with classics like mashed potatoes, steamed veggies, or a fresh salad for a balanced meal.
- → Can I prepare the meatloaf ahead of time?
Yes, you can mix everything ahead and store it in the fridge. Just cook it before serving to keep things fresh.
- → How do you store leftover meatloaf?
Leftovers can be kept in an airtight container in the fridge for 3 to 4 days, or you can freeze them for later.