Classic Meatloaf
Editor's Note: Here's a beloved dinner recipe that you'll want to make again and again! In this recipe for Classic Meatloaf, you'll use an assortment of fresh herbs, as well as hot sauce, Worcestershire sauce, and other ingredients, to create a meal that your family will love. This easy meatloaf recipe has only three steps and can be assembled and ready to bake within minutes. If you like to multi-task, then you will need to keep this recipe at your fingertips; the bake time is about one hour, giving you plenty of time to work on a few household chores or even to relax with a good book.
This basic recipe is my version of the essential meatloaf. You can vary the recipe as you like — for example, by using extra garlic or hot pepper sauce, replacing the bell pepper with additional onion, or using a mixture of fresh herbs — but this is a “blueprint” for the well-loved classic. Fluffy Mashed Potatoes with butter floating on top are the natural side dish, for a perfect comfort-food plate.
Cooking MethodBaking
CostModerate
Recipe CourseMain Course
EquipmentBaking/gratin Dish
MealDinner
Taste and TextureMeaty, Savory
Ingredients
- 1 pound ground beef
- ½ pound ground pork sausage
- ½ cup finely chopped yellow onion
- ½ cup finely chopped red or green bell pepper
- 2 tablespoons chopped fresh parsley
- 2 garlic cloves, minced
- ¾ cup dried bread crumbs
- 1 large egg, lightly beaten
- ¼ cup whole milk
- 3 tablespoons ketchup
- 1 teaspoon prepared yellow mustard
- 1 teaspoon Worcestershire sauce
- 2 or 3 drops Tabasco or other hot pepper sauce
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- Parsley sprigs for garnish
Instructions
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Preheat the oven to 350 degrees F.
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In a large bowl, combine all the ingredients except the parsley sprigs, and mix well. Turn the mixture into a lightly sprayed or oiled 9 x 5-inch loaf pan and gently pat down. Bake until the loaf is firm and the top is lightly browned, about 1 hour.
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Let stand in the pan for 5 to 10 minutes before serving. Remove the loaf from the pan and slice to serve. Garnish with the parsley sprigs.
2007 Maryana Vollstedt
