Classic Homestyle Comfort Meatloaf
What is more comforting than sitting down to a hearty meatloaf dinner. Served with mashed or roasted potatoes, a nice vegetable and warm brown gravy and biscuits.
On any day of the week, a meatloaf meal is something the family is happy to sit down to. This was a favorite at the firehouse and simple enough to make that I could make the mix on a slow morning or even bring it to work all mixed and ready and then cook it in an hour at night for the crew.
You have probably seen so many variations of meatloaf recipes that you aren't sure what is right. Well let me clue you in. They are all good. There are not too many variations of ingredients to the recipe but they exist and create different flavors.
There are three common things that are key to a successful meatloaf. It needs to have great flavor, it has to stay together and has to hold its moisture. In the past, I have made too many meatloafs that had one of the three missing.
In my recipe, you will achieve it all each time you make it. I have played with the ingredients to create a very flavorful loaf and have made it as moist as I can and it still holds together nicely.
About This Recipe
This recipe is made with budget-friendly pantry staples most of which you likely have on hand. In building the recipe your meatloaf will be moist, hold together and have great flavor. Baking it free-form on a sheet pan rather than a loaf pan allows excess juices to drain leaving the meatloaf formed with a nice caramelized crust yet remain moist inside. Finished with a nice glaze you have a delicious flavorful comforting meal.
About the Ingredients
Every ingredient in this recipe serves a different purpose to lock in moisture, maintain the structure and boost the flavor.
80/20 Ground Beef Chuck & Ground Pork: The beef provides the beefy richness and the pork adds tender fat and keeps the interior juicy.
Panko bread crumbs & whole milk: Soaking milk in panko creates a soft paste that coats the meat and prevents the proteins from becoming dense and drying out. This helps keep the loaf together and keep it juicy.
Better Than Bouillon Beef Paste: Dissolved in water and added to the mixed meatloaf adds the umami flavoring needed to elevate the flavors of the meatloaf.
Celery, onions, garlic & tomato paste: These ingredients, sauted together, provides a rich savory flavor to the meat mix and are the commonly used vegetables used in meatloaf. Adding in and sauteing the tomato paste helps remove that sharp tomato bite as it cooks with the vegetables and creates a savory flavor.
Ketchup & Worcestershire sauce: Ketchup inside the meat mix adds mild sweetness and acidity and the Worcestershire provides part of the classic flavor.
Eggs: Acts as the main binder to hold the meatloaf together while it bakes.
Yellow Mustard, Brown sugar & Ketchup Glaze: creates a sticky glaze that adds more flavor to every bite of the meatloaf.
About the Recipe
The meat: Opening and placing the meat in a bowl to bring to room temperature while you cook and prepare the other ingredients will ensure that the meatloaf will cook through completely. If the center is cold you will have to add cooking time, possibly over browning the meat and drying out the meatloaf.
Prepare the mixes: Melting the beef paste in water and adding the milk to the panko now preps these ingredients to be added to the meat. This can be done while the vegetables are sauteing.
Prepare the Seasoning blend: In a bowl mix your ketchup, Worcestershire sauce, garlic and onion powder salt and pepper to be added to the meat.
Making the vegetable mix: dicing the celery and onion and pan sauteing with the garlic provides the classic vegetable mix and adding tomato paste brings out the flavors of these ingredients. Once fragrant, remove and allow to cool. Too many recipes call for dicing vegetables and adding directly to meat. This will not bring the same flavor and the vegetables may not be cooked through. As well, the raw garlic partially uncooked will take over the whole meatloaf.
Bringing it together: Add in the panko/milk (the panade) to the meat and mix well, building it well into the meat so it is dispersed throughout. Now add the eggs and the rest of the ingredients over the meat and begin to mix and fold until completely mixed. You now have a meatloaf mix that will be moist, structured and tasty.
Bake: Place the oven on 375°F. Form one large meatloaf 3 inches thick or 2 smaller 2 inches thick. Bake for 40 minutes and then test the internal temperature. We are looking for 160°F. And remove from the oven. (if using the ketchup, brown sugar and mustard glaze add it now and bake for a further 10 minutes) Remove your moist, structured and delicious meatloaf from the oven and place on the stovetop to rest for about 15 minutes. Tent the meatloaf with foil then place a kitchen towel over it lightly. Once rested, slice and serve immediately. (if using the glaze add a few toothpicks to top of the loaf before tenting with foil to protect the glaze
Tips for Success (these tips ensure Moisture, Structure and flavor)
Cool the veggies first: Never add the hot mix to the meat with eggs. The eggs and meat will begin to cook and make the meatloaf greasy.
Don't overwork the meat: Over handling and compacting the meat will render a dense dry meatloaf as juices have nowhere to disperse in the meat and it will drain out leaving you a dry meatloaf.There will be excess juices on the pan that the meatloaf could not hold. As long as you did not overpack the meat these are expected excess juices from the fat in the pork.
Bake the loaf free-form: Using loaf pans traps steam and forces meat to cook in its own juices essentially boiling part of the loaf. This results in a soggy loaf that usually loses structure and flavor. A sheet pan allows the hot air to circulate creating a uniform crust locking in the juices that keep the meatloaf moist and structured.
Rest before slicing: Cutting the meatloaf immediately will not allow the dispersing of juices within the meat and juices will run all over. It may not dry the meatloaf out, but it can, and then you have a mess. Rest for 10-15 minutes while you prepare the rest of the meal.
Frequently asked Questions (FAQ)
Can I make the meatloaf ahead of time?
Yes! You can mix and shape the raw meatloaf then cover your sheet pan tightly up to 24hrs in advance. Or leave the mix in the bowl, cover tightly and form your meatloaf the next day.
Can I use all ground beef instead of pork?
Yes. Use 2 lb of ground beef chuck (80/20). Avoid extra lean beef as the lack of fat will make the meatloaf dry and crumbly.
Can I serve with brown gravy?
Yes. If you prefer gravy like I do, omit the glaze and make sure you use brown gravy as beef gravy can overpower the whole meatloaf.
Can I use the excess drained liquid to make gravy?
No. If you built the loaf correctly the excess drainage on your sheet pan is likely excess fat from the pork and should be expected.
What if I don't have Better Than Bouillon Paste?
No worries. You will still have a great meatloaf. I like to add it to enhance the beef flavor but it is not essential. However, this is a great item to have on hand that you can use to enhance the flavor of any beef mixture and it is easily found in the soup aisle of your local grocer. It's essentially another spice to always have in your home.
How do I know the seasoning is correct?
You should in fact make a test patty. Take a tablespoon or so of the completely mixed meatloaf, make a small patty and quick-fry it and taste. Adjust seasoning as needed. See the cooking tip in the recipe.
Storage & Reheating Instructions
Refrigerating: Store leftover slices (or that second loaf you made) sealed in an airtight container or wrapped in plastic. Refrigerate for 3-4 days. When ready to cook, remove and bring it to room temperature.
Freezing: Wrap the individual slices or whole loaf in plastic wrap then into a freezer safe zip-top bag and freeze for up to 3 months. Remove to refrigerator until thawed and bring to room temp before reheating.
Reheat: Allow the meatloaf to come to room temp then reheat in the oven at 325°F for 12-15 minutes. (we are reheating not cooking)
The Firehouse Skillet Signature Meatloaf
Ingredients
Meatloaf base
1 1/2 lbs ground beef chuck
1/2 lb of ground pork
3/4 cup panko breadcrumbs
1/2 cup whole milk
1 tbsp water
2 large eggs
1 tbsp unsalted butter
1 medium yellow onion, finely diced
2 stalks celery, finely diced
2 tbsp tomato paste (tubed or from can)
Seasoning blend (the flavor)
1/3 cup Ketchup
2 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
1 tsp freshly cracked black pepper
Note: See cooking tip in the instructions section on adjusting seasonings.
The Glaze
1/2 cup Ketchup
2 tbsp brown sugar (packed)
1 tsp yellow mustard (or apple cider vinegar
Instructions
Prep the ingredients
Add the beef and pork to a large mixing bowl. Mix the meat together until well incorporated.
Add the panko bread crumbs to a bowl and add the milk and mix until the milk is absorbed by the bread crumbs. Set aside.
In a bowl, add the better than bouillon beef paste and mix it with 1 tbsp water and stir to dissolve the paste. Set aside.
In a measuring cup add the ketchup, Worcestershire sauce, garlic and onion powder and mix together. Set aside
Finely dice the onion, celery and garlic and in a skillet on medium-low heat add the butter and melt. Add the celery and onion and saute until soft and onion is translucent. Add the garlic and tomato paste and cook until fragrant. Then remove from the heat to cool.
Build the meatloaf
Add all the prepared ingredients to the meat mixture adding the 2 large eggs, salt and pepper and fold, mixing the meat mixture with the ingredients until well mixed.
Allow the mixture to rest, enabling the flavors to marry.(If you are doing this in advance, cover the meatloaf mix with plastic wrap and refrigerate.
When ready to cook, remove from the fridge and allow to come to room temperature before cooking.
Cooking tip: Once the meatloaf is mixed, take a tablespoon size portion. Make into a thin patty and fry it in a pan. Taste the meatloaf and see if seasonings need adjusting. This will be your only opportunity to test the meatloaf for proper seasoning.
Make the glaze
Add the ketchup, packed brown sugar and mustard (or apple cider vinegar) and stir together.
Cook the meatloaf
Preheat the oven to 375°F.
Remove your meatloaf mixture to a parchment paper lined baking sheet and form the meatloaf into a 3 inch thick loaf. (If you like, form 2 equal meatloafs 2 inch thick on the pan. I find doing this, the meatloaf is cooked to the temperature of 160°F. and leaves you a whole meatloaf for another night)
Place the meatloaf into the oven and bake for 40-45 minutes.
Remove the meatloaf and add the glaze to the top of the meatloaf and place back in the oven and bake for another 10 minutes to heat and set the glaze and the meatloaf is an internal temp of 165°F.
Remove the meatloaf and allow it to rest for 10-15 minutes tenting with foil to allow the juices to incorporate into the meat. Then slice and serve.
Estimated Nutritional Facts
Serving: 1 slice, total servings 8 slices
Calories: 345 kcal
Fat: 18g
Sat Fat: 7g
Sodium: 620mg
Carbs: 19g
Fiber: 1g
Sugars: 11g
Protein: 26g