When I think of comfort food that brings back cherished childhood memories, one dish is Grandma’s Favourite Meatloaf. The recipe fills the kitchen with warmth and love, a true classic passed down through generations. Whether you’re craving something hearty, nostalgic, or just plain delicious, this meatloaf is bound to hit the spot. With its perfectly seasoned blend of ingredients and a rich, tangy glaze, it’s no wonder this dish has remained a family favorite.
Table of Contents
Why You’ll Love This Recipe
- Family-Approved: A recipe that has stood the test of time.
- Easy to Make: Using simple ingredients and following clear, uncomplicated steps.
- Customizable: Adapt to your taste preferences or dietary needs.
- Perfect for Leftovers: It tastes even better the next day.
- Budget-Friendly: Uses everyday pantry staples.
Nutrition Information (Per Serving):
- Serving Size: 1 slice
- Calories: 350
- Sugar: 8g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 105mg
Ingredients:
- 1 lb ground beef
- 1 lb ground pork
- 1 cup breadcrumbs
- 1/2 cup milk
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 2 large eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme
For the Glaze:
- 1/3 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
Ingredients and Substitutions
- Ground Meat: The combination of beef and pork gives the meatloaf a rich flavor. If you want a leaner option, you can use ground turkey or chicken instead.
- Breadcrumbs: These help bind the meatloaf together. Swap with oats or crushed crackers if needed.
- Milk: Adds moisture. Non-dairy milk works as a substitute.
- Ketchup and Worcestershire Sauce Provide a tangy, savory base. Soy sauce can replace Worcestershire in a pinch.
- Onion & Garlic: Essential for flavor; you can use onion powder and garlic powder if fresh isn’t available.
How to Make Grandma’s Favorite Meatloaf (Step-by-Step)
- Prepare Your Ingredients: Chop the onion finely and mince the garlic. Assemble all your ingredients beforehand to ensure a smooth process.
- Mix the Meat Mixture: In a large bowl, combine all the ingredients for the meatloaf. Use your hands to ensure even mixing.
- Shape and Glaze: Transfer the mixture to a greased loaf pan and shape it. Spread the glaze over the top evenly using a spoon or spatula.
- Bake: Place the loaf in a preheated oven and bake for about an hour, checking for doneness with a meat thermometer.
- Rest and Serve: Let the meatloaf rest to retain its juices before slicing.
Expert Tips for Success
- Don’t Overmix: Overmixing the meat can result in a dense meatloaf.
- Use a Meat Thermometer: Ensure the internal temperature reaches 160°F for perfectly cooked meat.
- Line the Pan: Use parchment paper to make cleanup easier.
- Let It Rest: Allowing the meatloaf to rest keeps it moist and more manageable to slice.
Variations and Customizations
- Low-Carb Option: Replace breadcrumbs with almond flour.
- Vegetarian Version: Use lentils and mushrooms as a base instead of meat.
- Add Veggies: Finely grated carrots or zucchini can be mixed in for added nutrition.
- Cheesy Twist: Add shredded cheddar or mozzarella to the center for a gooey surprise.
Storage and Reheating Instructions
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months.
- Reheating: Warm slices in the oven at 350°F or in the microwave. Cover with a damp paper towel to retain moisture.
Serving Suggestions
Grandma’s Favorite Meatloaf pairs wonderfully with classic side dishes such as:
- Mashed potatoes
- Steamed green beans
- Buttered corn
- A crisp garden salad
- Homemade dinner rolls
Frequently Asked Questions (FAQs)
1. Can I make this meatloaf ahead of time?
Yes! Form the meatloaf and place it, covered, in the refrigerator for up to 24 hours before baking.
2. What’s the best way to tell if the meatloaf is done?
Use a meat thermometer to check that the internal temperature is 160°F.
3. Can I skip the glaze?
While the glaze adds flavor, you can skip it or replace it with barbecue sauce.
4. How do I prevent the meatloaf from falling apart?
Ensure you’re using enough binding agents like eggs and breadcrumbs, and let it rest before slicing.
5. Can I double the recipe?
Absolutely! Use a larger loaf pan or bake in two pans, adjusting the cooking time as needed.
Related Recipes
If you loved Grandma’s Favorite Meatloaf, you might also enjoy:
- Classic Shepherd’s Pie
- Slow Cooker Pot Roast
- Homestyle Chicken and Dumplings
- Baked Ziti with Ricotta
Conclusion
Grandma’s Favorite Meatloaf isn’t just a recipe; it’s a cherished tradition. Its hearty flavor and comforting aroma bring family and friends together around the dinner table. Whether recreating fond memories or making new ones, this meatloaf will indeed become a favorite in your home. Try it today and discover the magic for yourself!
Grandma’s Favorite Meatloaf
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 cup breadcrumbs
- ½ cup milk
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup ketchup
- 2 tbsp Worcestershire sauce
- 2 large eggs, beaten
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp dried thyme
For the Glaze:
- ⅓ cup ketchup
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, onion, garlic, ketchup, Worcestershire sauce, eggs, salt, pepper, paprika, and thyme. Mix until well combined.Transfer the meat mixture to the loaf pan, shaping it into a loaf.In a small bowl, whisk together the glaze ingredients. Spread the glaze evenly over the meatloaf.Bake for 1 hour, or until the internal temperature reaches 160°F (70°C).Let the meatloaf rest for 10 minutes before slicing and serving.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the glaze.
- If you prefer a firmer texture, use less milk.