Meatloaf Recipe for 60 People: A Crowd-Pleasing Main Dish

When feeding a large group, a well-made meatloaf is a classic, hearty choice that satisfies everyone. This recipe for meatloaf serving 60 people is designed to be flavorful, moist, and easy to prepare in large batches, making it perfect for banquets, parties, or community gatherings. With simple ingredients and straightforward steps, you’ll have a delicious, comforting main dish that everyone will enjoy.

Ingredients

• 10 pounds ground beef (80/20 fat ratio recommended)
• 5 pounds ground pork
• 4 cups breadcrumbs (preferably plain or seasoned)
• 4 large onions, finely chopped
• 2 cups milk
• 2 cups ketchup or tomato sauce
• 2 cups grated Parmesan cheese (optional for added flavor)
• 1 cup Worcestershire sauce
• 3 large eggs
• 4 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 1 teaspoon dried thyme or Italian herbs
• Additional ketchup or barbecue sauce for topping (about 2 cups)

Instructions

1. Preheat your oven to 350°F (175°C). Prepare two large roasting pans or multiple smaller pans to accommodate the size of the meatloaf. Line pans with parchment paper or lightly grease them to prevent sticking.
2. Soften the breadcrumbs. In a small bowl, combine the breadcrumbs with the milk and let sit for 5 minutes to absorb the moisture. This helps keep the meatloaf moist.
3. Cook the onions. In a skillet over medium heat, sauté the chopped onions until translucent, about 5-7 minutes. Allow to cool slightly before mixing.
4. Mix the meat. In a very large mixing bowl or a clean, food-safe container, combine the ground beef, ground pork, softened breadcrumbs, sautéed onions, eggs, Worcestershire sauce, salt, pepper, garlic powder, and herbs. Mix thoroughly but gently to avoid overworking the meat, which can make the meatloaf dense.
5. Shape the meatloaf. Divide the mixture evenly into two or more large loaf shapes, depending on your pans. Place them into the prepared pans, shaping them into traditional loaf forms.
6. Add toppings. Spread ketchup or tomato sauce over the top of each loaf. This creates a flavorful glaze that caramelizes during baking.
7. Bake the meatloaf. Place the pans in the preheated oven and bake for approximately 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 160°F (71°C). Check periodically and tent with foil if the tops brown too quickly.
8. Rest and serve. Remove from oven and let rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in slices that hold together well.

Tips

• Substitutions: You can substitute ground turkey or chicken for a leaner option, but adjust cooking times accordingly. For a vegetarian version, consider using lentils or plant-based meats with binding agents.
• Storage: Store leftovers in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze slices for up to 3 months, wrapping tightly in plastic wrap and foil.
• Common mistakes: Overmixing the meat can lead to dense, tough meatloaf. Also, avoid undercooking—use a meat thermometer to ensure it reaches 160°F internally.
• Cooking in batches: If your oven or pans are limited, cook the meatloaf in batches or use multiple pans to ensure even cooking.

Serving Suggestions

Serve slices of meatloaf with classic sides such as mashed potatoes, steamed green beans, roasted carrots, or a fresh green salad. A side of garlic bread or dinner rolls pairs beautifully, and a drizzle of extra ketchup or gravy can enhance the flavors. For a more festive presentation, garnish with chopped parsley or chives.

Variations

For added flavor, consider mixing in grated cheese like cheddar or mozzarella into the meat mixture. You can also incorporate chopped bell peppers or mushrooms into the sautéed onions. For a spicy kick, add a dash of hot sauce or chopped jalapeños. To make a gluten-free version, substitute breadcrumbs with crushed gluten-free crackers or oats. Vegetarian options include using lentil or chickpea-based mixtures with suitable binders like flaxseed or egg replacers.

Storage and Reheating

Leftover meatloaf can be stored in airtight containers in the refrigerator for up to 3 days. To reheat, slice the meatloaf and microwave on medium power for 2-3 minutes per serving, or reheat in an oven at 350°F (175°C) for about 15-20 minutes until warmed through. For freezing, wrap individual slices 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 prepare the meatloaf ahead of time?

Yes, you can assemble the meatloaf a day in advance, cover it tightly, and refrigerate. Bake it fresh the next day, adding extra time if needed. This allows flavors to meld and saves time on the day of serving.

How do I ensure the meatloaf stays moist?

Using soaked breadcrumbs, adding milk, and not overmixing the ingredients help keep the meatloaf moist. Also, avoid overcooking—use a meat thermometer to check for doneness at 160°F.

What if I don’t have large pans for baking?

Divide the mixture into smaller loaves or use disposable aluminum trays. Baking in batches may be necessary, but ensure each loaf is cooked to the proper internal temperature.

Can I make this recipe gluten-free?

Absolutely. Substitute regular breadcrumbs with gluten-free options such as crushed gluten-free crackers or oats. Ensure all other ingredients are gluten-free as well.

What are some good side dishes to serve with meatloaf?

Classic sides include mashed potatoes, green beans, roasted carrots, or a fresh salad. Cornbread or garlic bread also complement the dish well. Consider adding a tangy sauce or gravy for extra flavor.

How do I prevent the meatloaf from cracking?

Avoid overmixing the ingredients, as this can cause cracks. Letting the meatloaf rest after baking allows the juices to redistribute, which helps it stay intact when sliced.

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