This is a very good, very simple meatloaf recipe, and it’s a real stick-to-your-ribber. You can either make it as one big family-style loaf or as mini loaves for individual servings. Just keep in mind that the family-style loaf takes longer to cook, about 75 minutes, while the mini loaves bake in just 40 minutes, making them more doable on a weeknight. I recommend cooking the meatloaf on a baking sheet rather than in a loaf pan, as it allows for better heat circulation and more surface area for browning. Using a baking sheet also allows any excess fat to drain away, resulting in a healthier finished dish.
What You’ll Need To Make Meatloaf
Step-By-Step Instructions
Preheat the oven to 350°F and set an oven rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper or heavy-duty, nonstick foil.Heat the oil in a medium skillet over medium heat and add the onion.
Cook, stirring frequently, until softened, about 5 minutes, then add the garlic.
Cook 1 minute more. Do not brown.
Transfer the onion and garlic mixture to a large bowl.
To the bowl, add the milk, eggs, thyme, salt, pepper, and Worcestershire sauce.
Whisk to combine.
Add the meat and bread crumbs to the egg mixture.
Mix with your hands until just combined.
For individual loaves, form the mixture into 6 small (9-ounce) loaves and place on the prepared baking sheet. To make the loaves of equal size, I usually divide the meat mixture roughly in half and then divide each half roughly into thirds. Then, I scoop large balls of the mixture onto the prepared baking sheet, reapportion if necessary, and then shape into loaves.
For a large family-style loaf, form the meat mixture into a 12 x 5-inch loaf shape directly on the prepared baking sheet.
Spoon the ketchup over the top and sides of the loaf (or loaves).
Bake 40 to 45 minutes for the individual loaves or about 75 minutes for the family-style loaf, or until an instant-read thermometer registers 160°F in the middle of the meatloaf (or loaves). Quite a bit of fat oozes out while baking; this is why I prefer to make it on a baking sheet rather than in a loaf pan. Let rest for about 5 minutes, then use a spatula to scrape the fat away from the edges.
How To Freeze Meatloaf
The cooked meatloaf (or loaves) can be frozen for up to 3 months. If frozen, defrost overnight in the refrigerator and then reheat, uncovered, on a baking sheet in a 300°F oven until hot in the middle.
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Meatloaf (Family-Style or Mini Loaves)
By Jennifer Segal Servings: 6 Prep Time: 20 Minutes Cook Time: 1 Hour 15 Minutes Total Time: 1 Hour 45 Minutes- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- ¼ cup milk
- 2 large eggs
- 1 teaspoon dried thyme
- 1 heaping teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons Worcestershire sauce
- 2½ lbs meatloaf mix (see note)
- ¾ cup plain bread crumbs
- ¾ cup ketchup
Preheat the oven to 350°F and set an oven rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper or heavy-duty, nonstick foil.
Heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic and cook 1 minute more. Do not brown. Transfer to a large bowl.
To the bowl, add the milk, eggs, thyme, salt, pepper, and Worcestershire sauce. Whisk to combine. Add the meatloaf mix and bread crumbs to the egg mixture and mix with your hands until just combined.
Form the mixture into 6 small (9-ounce) loaves and place on the prepared baking sheet. Spoon the ketchup over the top and sides of each loaf. Bake for 40 to 45 minutes, or until an instant-read thermometer registers 160°F in the middle of a meatloaf. Let the meatloaves rest for about 5 minutes. Scrape any fat away from the edges of each meatloaf, then use a spatula to transfer them to a serving platter or plates.
Form the meat mixture into a 12 x 5-inch loaf shape directly on the prepared baking sheet. Spread the ketchup evenly over the top and sides of the loaf. Bake for 75 to 80 minutes, or until an instant-read thermometer registers 160°F in the middle of the meatloaf. Let the meatloaf rest for about 10 minutes. Scrape any fat away from the edges of the meatloaf (it will ooze out and brown while baking), then use a wide spatula to transfer the meatloaf to a cutting board or serving platter. Slice and serve.
Note: Meatloaf mix is a combination of ground beef, pork, and veal that is more flavorful than ground beef alone. Most supermarkets carry meatloaf mix, but if you can’t find it, equal parts ground beef and pork is a good substitute. If you don’t cook with pork, go ahead and use ground chuck, which is 20% lean ground beef.
Note: If making individual meatloaves, the trickiest part of this recipe is making the loaves of equal size. I usually divide the meat mixture roughly in half and then divide each half roughly into thirds. Then, I scoop large balls of the mixture onto the prepared baking sheet, reapportion if necessary, and then shape into loaves.
Make-Ahead/Freezer-Friendly Instructions: The cooked meatloaves/meatloaf can be made up to 2 days ahead and refrigerated or frozen for up to 3 months. If frozen, defrost overnight in the refrigerator and then reheat, uncovered, on a baking sheet in a 300°F oven until hot in the middle.
