11x7 Meatloaf Recipe: Easy, Juicy, and Perfectly Sized

Meatloaf is a classic comfort food that’s versatile, easy to prepare, and always satisfying. This 11×7 meatloaf recipe offers a perfect size for family dinners or gatherings, ensuring moistness and flavor in every bite. Its straightforward method and adaptable ingredients make it a go-to dish for both novice and experienced cooks.

Ingredients

1 ½ pounds (680 g) ground beef (80% lean)
½ pound (225 g) ground pork or veal (optional, for added moisture)
1 cup (100 g) breadcrumbs or crushed crackers
1 small onion, finely chopped
2 cloves garlic, minced
1 large egg
½ cup (120 ml) milk
2 tablespoons Worcestershire sauce
1 teaspoon salt

½ teaspoon black pepper

½ teaspoon dried thyme or Italian seasoning (optional)
½ cup (120 g) ketchup or tomato sauce (for topping)

1 tablespoon brown sugar (optional, for glaze)

Instructions

Preheat your oven to 350°F (175°C). Lightly grease an 11×7-inch (28×18 cm) baking dish with butter or non-stick spray.
In a large mixing bowl, combine the ground beef and pork (if using). Add the breadcrumbs, chopped onion, minced garlic, egg, milk, Worcestershire sauce, salt, pepper, and herbs. Mix everything thoroughly but gently, using your hands or a spoon, until well combined.
Transfer the meat mixture into the prepared baking dish. Shape it into a loaf shape, about 11 inches long and 7 inches wide, pressing gently to ensure even thickness.

In a small bowl, mix the ketchup or tomato sauce with brown sugar if using. Spread this glaze evenly over the top of the meatloaf.
Bake in the preheated oven for about 55-65 minutes, or until the internal temperature reaches 160°F (70°C). To check, insert a meat thermometer into the center of the loaf.
Once cooked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This helps retain juices and makes slicing easier.

Slice into portions and serve hot, garnished with fresh herbs if desired.

Tips

Substitutions: Use ground turkey or chicken for a leaner option, though you might want to add a little extra moisture like grated zucchini or carrots.
Moisture retention: Soaking breadcrumbs in milk before mixing helps keep the meatloaf juicy and tender.

Prevent cracking: Avoid over-mixing the meat mixture, which can lead to a dense loaf or cracks during baking.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the oven at 325°F (160°C) for about 20 minutes or until warmed through.

Serving Suggestions

Serve slices of meatloaf with classic sides like mashed potatoes, green beans, or roasted vegetables. A side of cornbread or garlic bread complements the meal well. For a lighter option, pair it with a fresh green salad and vinaigrette.

Variations

Try adding diced vegetables like bell peppers, carrots, or celery into the meat mixture for added flavor and nutrition. You can also top the meatloaf with cheese during the last 10 minutes of baking for a cheesy crust. For a Mediterranean twist, incorporate herbs like oregano and basil, and top with a dollop of tzatziki or hummus.

Storage and Reheating

Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a microwave-safe dish and heat on medium power for 1-2 minutes, or until warmed through. Alternatively, reheat in a 325°F (160°C) oven for about 20 minutes, covered with foil to prevent drying out. If freezing, wrap tightly in plastic wrap and foil, then store for up to 3 months. Thaw in the refrigerator overnight 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 as directed when ready to serve. This allows the flavors to meld and saves time on the day of serving.

How do I prevent my meatloaf from falling apart?

Ensure you use enough binding ingredients like eggs and breadcrumbs soaked in milk. Do not over-mix the meat mixture, as this can make the loaf dense and prone to crumbling. Also, avoid handling the mixture excessively when shaping.

What can I use instead of breadcrumbs?

You can substitute breadcrumbs with crushed crackers, oats, cooked rice, or even ground oats. Each provides a different texture but helps hold the meatloaf together. For gluten-free options, use gluten-free oats or almond flour.

How can I make my meatloaf healthier?

Opt for lean ground meats like turkey or chicken, reduce the amount of added salt, and include chopped vegetables in the mixture. Using whole-grain breadcrumbs or oats can also boost fiber content. Limiting added sugars in the glaze helps keep it nutritious.

Is it okay to freeze cooked meatloaf?

Absolutely. Let the meatloaf cool completely, then slice if desired. Wrap tightly in plastic wrap and foil, or store in airtight containers. It can be frozen for up to 3 months. Reheat thoroughly before serving to ensure safety and flavor retention.

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11×7 Meatloaf Recipe: Easy, Juicy, and Perfectly Sized