Meatloaf Recipe for 2 Pounds Ground Beef

Meatloaf is a comforting classic that combines ground beef with flavorful seasonings and binders to create a juicy, satisfying main dish. Perfect for a cozy dinner for two or a small family, this recipe balances simplicity with deliciousness, ensuring a moist and tender meatloaf every time.

Ingredients

• 2 lbs (900g) ground beef (preferably 80/20 lean-to-fat ratio)
• 1 cup (100g) breadcrumbs or crushed saltine crackers
• 1/2 cup (120ml) milk
• 2 large eggs
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup (60ml) ketchup (plus extra for topping)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme or Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: 1/2 cup shredded cheese (cheddar or mozzarella)

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, combine the breadcrumbs and milk. Let sit for 5 minutes until the breadcrumbs absorb the milk and soften.
3. In a large mixing bowl, add the ground beef. Break it apart with a spoon or your hands.
4. Add the soaked breadcrumbs, eggs, chopped onion, minced garlic, ketchup, Worcestershire sauce, thyme, salt, and pepper to the beef. Mix everything thoroughly but do not overmix, as this can make the meatloaf dense.
5. If using cheese, fold it into the mixture now for added flavor and moisture.
6. Transfer the mixture to your prepared loaf pan or shape it into a loaf on the baking sheet. If shaping by hand, form it into an even, compact loaf about 9 inches long.
7. Spread a thin layer of ketchup over the top of the meatloaf for a tangy glaze.
8. Bake in the preheated oven for 50-60 minutes, or until the internal temperature reaches 160°F (71°C). Use a meat thermometer for accuracy.
9. Remove from the oven and let it rest for 10 minutes before slicing. This helps retain the juices and makes slicing easier.
10. Slice and serve hot, with your favorite side dishes.

Tips

• Substitutions: You can substitute ground turkey or chicken for beef for a leaner option, but adjust cooking time accordingly.
• Moisture retention: Adding grated vegetables like carrots or zucchini can boost moisture and nutrition.
• Binding agents: Instead of breadcrumbs, crushed oats or cooked rice can be used if you have dietary restrictions.
• Overmixing: Avoid overmixing the meat mixture as it can make the meatloaf dense and tough. Mix just until combined.

Serving Suggestions

Serve slices of meatloaf with classic sides like mashed potatoes, green beans, or roasted vegetables. A simple green salad or garlic bread also complements this hearty dish perfectly. Drizzle extra ketchup or a dollop of gravy for added flavor.

Variations

For a different twist, consider adding chopped bell peppers, mushrooms, or herbs like parsley or basil into the mixture. You can also top the meatloaf with a layer of mashed potatoes or a tomato glaze instead of ketchup. For a spicy kick, incorporate hot sauce or red pepper flakes into the mixture.

Storage and Reheating

Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, slice and microwave on medium power for 1-2 minutes per slice, or reheat in a covered oven-safe dish at 350°F (175°C) for about 15 minutes. Freezing cooked slices in a freezer-safe container allows for up to 3 months of storage; thaw overnight in the fridge 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 straight from the fridge, adding about 10-15 minutes to the cooking time. This allows flavors to meld and saves time on the day of serving.

How do I know when the meatloaf is done?

The best way to ensure it’s fully cooked is to use a meat thermometer. Insert it into the center of the loaf; it should read 160°F (71°C). Visual cues include a firm texture and clear juices when pierced.

Can I freeze raw meatloaf?

Absolutely. Shape the raw mixture into a loaf, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. This makes meal prep quick and convenient.

What if my meatloaf cracks or falls apart?

This can happen if the mixture is overmixed, too dry, or if not enough binder was used. To prevent this, handle the mixture gently, ensure it’s moist enough, and avoid overworking it. Chilling the assembled loaf for 30 minutes before baking can also help it hold together better.

Can I add vegetables to the meat mixture?

Yes, finely chopped vegetables like bell peppers, carrots, zucchini, or spinach can be incorporated for added flavor, nutrients, and moisture. Just be sure to chop them small so they blend well into the mixture and don’t affect the loaf’s structure.

Is it necessary to let the meatloaf rest before slicing?

Yes, letting it rest for about 10 minutes after baking helps redistribute the juices, making slices cleaner and preventing the meatloaf from falling apart. It also enhances the overall flavor and texture.

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