Name: Easy Meatloaf
Prep time: 15 min
Total time: 70 min
Ingredients: 3 slices white sandwich bread; 0.333 cup whole milk; 1.5 pounds ground beef chuck; 0.5 pound ground pork; 0.5 medium onion, grated; 2 garlic cloves, minced; 1 large egg; 0.5 cup ketchup; Coarse salt and ground pepper

Prep Time:

15 mins

Total Time:

1 hr 10 mins

Servings:

6

Meatloaf is the ultimate comfort food. The all-American favorite never gets old, especially when served with a pile of buttery mashed potatoes and your family’s favorite vegetable. Our recipe for easy meatloaf is made with a simple blend of ground beef and pork, soaked breadcrumbs, onions, and garlic, and has that familiar layer of tangy caramelized ketchup glaze brushed on top. Its freeform shape makes it easier than most recipes. It bakes on a baking sheet rather than in a loaf pan, at 400 degrees Fahrenheit for about 45 minutes. Another bonus, cleanup is a breeze, meaning it's just right for a weeknight dinner.

Why We Love This Meatloaf Recipe

There’s no such thing as a meatloaf that’s difficult to make. The difference with this recipe is that you don’t actually need a loaf pan. The meatloaf is freeform—simply combine the meat mixture, pat it into a football shape on a sheet pan, brush it with ketchup, and bake. It bakes faster that way than in a pan.

Less Fuss

This recipe is so easy. In addition to not needing a pan, it's speedy because the food processor takes care of a lot of prep. You can blitz the bread in the machine to make breadcrumbs in seconds. Bonus points if the bread is a few days old; the drier the bread, the better it will soak up the milk.

While you have the food processor out, you can also use it to grate the onion and garlic. The key is to make sure they’re in very fine bits so their raw flavor isn’t overpowering.

Save even more time and use store-bought breadcrumbs instead of fresh. Panko crumbs have a more similar texture to fresh crumbs. Use about ¾ cup.

Less Mess

When you’re making something as simple as meatloaf, the last thing you want is a lot of cleanup. This recipe doesn’t use a loaf pan, so that’s one less dirty dish. The meatloaf is baked on a sheet tray, which is lined with aluminum foil, so you don’t even have to clean that pan! Just gather up the foil into a ball and toss it in the trash once dinner is over.

4 Variations on Easy Meatloaf

Meatloaf is ripe for variations that can make it even better:

Use other kinds of ground meat: This recipe uses a combination of ground beef and pork, but you can mix and match as you please. It’s best to keep one of the above meats since it has a relatively high fat content, which helps prevent the meatloaf from drying out. Swap in other ground meats like veal, lamb, turkey, or chicken for half of the meat used in this recipe.
Sauté the onions and garlic: The onions and garlic are grated into very small bits since they’re added to the meat mixture while raw. If you’re very sensitive to raw alliums, give the onions and garlic a quick sauté in a splash of olive oil first. The best part is you can just dice the onions and mince the garlic instead of using the grater or food processor. Let the mixture cool completely before adding it to the meat.
Incorporate pantry spices: Add a few teaspoons of your favorite spices to the meat mixture. We like to use onion powder, garlic powder, ground cumin, dried oregano, and sometimes a touch of ground cinnamon or grated nutmeg.

Spice up the ketchup: Consider adding a dash of your favorite spicy condiment to the ketchup that’s slathered on top of the meatloaf. Try Sriracha, gochujang (a spicy Korean chili paste), or canned chipotle in adobo (you can use the sauce or mince up the chiles themselves).

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Ingredients

3 slices white sandwich bread
⅓ cup whole milk
1 ½ pounds ground beef chuck
½ pound ground pork
½ medium onion, grated
2 garlic cloves, minced
1 large egg
½ cup ketchup
Coarse salt and ground pepper

Directions

Preheat oven and prep baking sheet; make breadcrumbs:

Preheat oven to 400°F. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.

Jake Sternquist
Mix meats, onion, garlic, egg, and seasonings:

Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.

Jake Sternquist
Add bread-milk mixture to meat mixture:

Add bread-milk mixture, and mix very gently with a fork (do not overmix).

Jake Sternquist
Form meatloaf:

Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.

Jake Sternquist
Bake, brushing with remaining ketchup during cooking:

Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.

Jake Sternquist

Storing Leftover Easy Meatloaf

To store leftover meatloaf, let it cool completely, then wrap it tightly in plastic wrap and store it in the refrigerator for up to four days. Leftovers are great for sandwiches. Cut it into thick slices and serve warm or cold on toasted kaiser rolls with lettuce, tomatoes, onions, and your condiments of choice.

Freezing

To freeze the meatloaf, slice it into serving-size portions and wrap each with a few layers of plastic wrap. Place them in a freezer-safe re-sealable bag and freeze for up to four months. Thaw the slices in the refrigerator overnight as needed.

Reheating

Whether you’re reheating in a large chunk or individual slices, place the meatloaf in a baking dish and add a splash of beef stock or water. Cover tightly with aluminum foil and bake at 350 degrees for 10-15 minutes, until warmed through the center.