10x15 Meatloaf Recipe: Easy, Juicy, and Perfect for Family Dinners

Meatloaf is a classic comfort food that combines ground meat with flavorful seasonings and binders, resulting in a moist, hearty dish that’s perfect for feeding a family or meal prepping for the week. This 10×15-inch meatloaf recipe is designed to serve a generous crowd with ease, offering a balanced mix of savory flavors and a tender texture. Its straightforward preparation makes it ideal for both novice cooks and experienced chefs looking for a reliable, crowd-pleasing main course.

Ingredients

2 pounds (900 g) ground beef (80% lean)
1 pound (450 g) ground pork (or substitute with additional beef)
1 cup (100 g) breadcrumbs
1/2 cup (120 ml) milk
2 large eggs
1 medium onion, finely chopped
3 cloves garlic, minced
1/4 cup (60 ml) ketchup (plus extra for topping)
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
Optional: 1/2 cup (80 g) finely chopped bell peppers or grated carrots for added moisture and flavor

Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 10×15-inch (25×38 cm) baking dish or line it with parchment paper for easy cleanup.
In a small bowl, combine the breadcrumbs and milk. Let sit for about 5 minutes until the breadcrumbs absorb the milk, forming a soft mixture.
In a large mixing bowl, combine the ground beef and pork. Add the soaked breadcrumbs, eggs, chopped onion, minced garlic, ketchup, Worcestershire sauce, thyme, salt, and pepper. Mix everything thoroughly using your hands or a sturdy spoon until well incorporated but do not overmix, as this can make the meatloaf dense.

If using, fold in chopped bell peppers or grated carrots for extra moisture and flavor.
Transfer the meat mixture into the prepared baking dish, shaping it into a uniform 10×15-inch loaf. Press down gently to ensure even thickness and compactness.
Spread a thin layer of ketchup over the top of the meatloaf for a flavorful glaze. This also helps keep the meat moist during baking.

Bake in the preheated oven for about 55-65 minutes, or until the internal temperature reaches 160°F (70°C). Use a meat thermometer for accuracy.
Once cooked, remove from the oven and let rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a juicier slice.
Slice into portions and serve hot. Optionally, serve with additional ketchup or gravy on the side.

Tips

Substitutions: You can swap ground turkey or chicken for beef and pork for a leaner version. Use plant-based ground meat for vegetarian options, but adjust cooking time and seasonings accordingly.
Moisture retention: Adding grated vegetables like carrots or zucchini can keep the meatloaf moist and add extra flavor. Be sure to squeeze out excess moisture if using grated vegetables.
Storage: Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. To freeze, slice it first, then wrap tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.

Common mistake to avoid: Overmixing the meat mixture can make the meatloaf dense and tough. Mix just until ingredients are combined for the best texture.

Serving Suggestions

Serve this hearty meatloaf with classic sides like mashed potatoes, green beans, or roasted vegetables. A simple side salad with vinaigrette can add a fresh contrast. For a more indulgent meal, top slices with mushroom gravy or extra ketchup.

Variations

For a different twist, consider adding shredded cheese into the meat mixture or topping the meatloaf with a layer of mashed potatoes before baking for a shepherd’s pie-style dish. You can also incorporate herbs like parsley or basil for added freshness. For a spicy kick, mix in chopped jalapeños or a dash of hot sauce.

Storage and Reheating

Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual slices on high for 1-2 minutes or until warmed through. For larger portions, reheat in a 350°F (175°C) oven for about 15-20 minutes, covered with foil to prevent drying out. If freezing, thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I make this meatloaf ahead of time?

Yes, you can assemble the meatloaf a day in advance, cover it tightly with plastic wrap, and refrigerate. Bake it when ready, adding about 10 extra minutes to the cooking time. This makes it convenient for busy weeknights or entertaining.

How do I prevent the meatloaf from drying out?

Ensuring a good balance of fat in the ground meat, adding moist ingredients like eggs and milk, and not overbaking are key. Resting the meatloaf after baking also helps retain moisture.

Can I freeze the raw or cooked meatloaf?

You can freeze unbaked meatloaf in its assembled form, wrapped tightly in plastic wrap and foil, for up to 3 months. Alternatively, freeze slices of cooked meatloaf for quick meals. Thaw in the refrigerator before reheating.

What can I use instead of breadcrumbs?

Oats, crushed crackers, or cooked quinoa can substitute breadcrumbs if you need a gluten-free or different option. Adjust the quantity to achieve similar binding and moisture retention.

Is there a way to make this recipe healthier?

Use leaner meats like ground turkey or chicken, reduce or omit the added salt, and incorporate more vegetables. Using whole wheat breadcrumbs or oats can also boost fiber content without sacrificing flavor.

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10×15 Meatloaf Recipe: Easy, Juicy, and Perfect for Family Dinners