Classic Homemade Meatloaf 101. Meatloaf. It’s like the red-headed stepchild of the dinner table for some.
We’ve all endured sub-standard meatloaf at one time or another in our lives. Those made with meat mixed with a couple of eggs with some chunks of crackers thrown in, with a very little seasoning. Dry, unappealing bricks of beef. I’m here to say that it doesn’t have to be this way. If you follow some basic rules of meatloaf assembly, including all key ingredients, you will be happy with the results each and every time.
My go-to base recipe for this classic comfort food is one published a few years back by Real Simple magazine, but the ingredients they list can be substituted for different varieties with perfect results. I made Classic Homemade Meatloaf last night for dinner (it’s one of our favorite meals), and for the first time ever, I used Ritz instead of the traditional Saltines. It gave it a very buttery texture, and I will probably use them from now on. The point is, though, that you can fudge this recipe based on what you have in the pantry and/or fridge, so there is no panicking if you’re out of one thing but have a reasonable facsimile thereof on hand.
Some think that putting barbecue sauce on meatloaf is gross, so if you like that, you can still add the barbecue sauce in this Classic Homemade Meatloaf recipe.
Classic Homemade Meatloaf 101
Ingredients
1½ pounds ground beef (minced beef)
1 package onion soup mix
1 cup cheddar cheese
1 cup mixed herbs (usually Thyme, Marjoram, Oregano, Parsley, Sage, Basil) - optional but delicious
2 medium egg- 1½ cups crackers of choice - finely ground (Saltines or Ritz)
⅓ cup water
Instructions
- Preheat the oven to 400°F.
- Throw all the ingredients into a large bowl. Get a 9×13 baking dish out and ready to go, ’cause you’re gonna get dirty. Then, don’t be a sissy… get your hands in there and smoosh the stuff until it is completely combined.
- Next, practice your artistic ability by shaping and patting the mix into a loaf that is about 2 inches high by 4 inches wide by 10 inches long, roughly.
- Pop that puppy into the oven, and bake for 40 minutes. Once out of the oven, remove from the baking dish immediately and place on a platter using a large slotted spatula (you don’t want all the fat and the extra grease from the cheese seeping back up into the loaf; believe me, it will be moist enough as it is). Allow to sit for 5 minutes, then slice, serve, and smile.
