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This classic meatloaf always feels like home to me. It's super soft and has that cozy flavor that brings back memories of big family dinners.
Whenever I throw this together, I'm right back in my mom’s kitchen while she cooked and we did homework. The smell always meant something comforting was coming our way.
Tasty Ingredients
- 680 grams ground beef: hearty and juicy, holds everything together
- 190 ml quick oats: gives it a different bite and stands in for breadcrumbs
- 190 ml 2% milk: keeps the whole thing moist
- 1 egg: helps stick it all together
- 125 ml diced onion: brings a hint of sweet, mild flavor
- Salt and pepper: wakes up all the other flavors
- 85 ml ketchup: makes a sweet, sticky top layer
- 2 tablespoons brown sugar: cuts the tang of the ketchup a bit
- 1 tablespoon Dijon mustard: adds a fancy little kick
Simple Step-by-Step
- Last Step - Let Rest:
- Once it’s out of the oven, set it down and give it 10 minutes to chill. That way, it stays nice and juicy when you cut it. You can tip out any grease now too for a less oily bite.
- Oven Prep:
- Set your oven for 175°C (that’s 350°F). Pop the rack in the middle so everything bakes just right.
- Perfect Glaze:
- In a tiny bowl, mix up ketchup, brown sugar, and your Dijon until it’s smooth. Spread this all over the meatloaf. It’ll get sticky and caramelized as it bakes.
- Shape It:
- Scoop your mix into a loaf pan. Press it in but don’t squash it—all about keeping it light. Try to make the top pretty even so it cooks the same all the way through.
- Mix Together:
- Grab a bowl and toss in the beef, oats, milk, beaten egg, onions, salt, and pepper. Get in there with your hands and mix until it just comes together. Don’t squish it too much or it’ll get tough.
- Bake Time:
- Slide the pan into your hot oven. Let it bake for an hour and twenty minutes. That’s enough for all the flavors to do their thing and cook it solid all the way through.
This one's extra special because oats take the place of the usual breadcrumbs. My mom swore by it—it makes every bite softer and you get a little extra fiber. I still remember being amazed when she let me in on this family trick as a teen.
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Storage and Leftovers
Keep leftovers in a covered container in the fridge and you're good for 3 or 4 days. Freezing? Just cool, slice it up, and wrap the pieces in foil before tossing them in a freezer bag. You can just grab however much you need later. Stays awesome in the freezer for up to three months.
Awesome Twists
You don't have to stick to the classic. Throw in 125 ml of diced red pepper for a pop of color and flavor. Go in with 60 ml grated parmesan or 125 ml sautéed mushrooms for a switch. Craving Italian vibes? Toss in 15 ml dried Italian herbs and sub some ketchup for tomato sauce. Every twist gives the old favorite a fresh kick.
Best Sides
This old-school meatloaf goes so well with creamy mash and some green veggies—think beans or peas. Want to keep it lighter? A crisp salad with cherry tomatoes works, too. And don't forget: leftovers make killer sandwiches, especially with rustic bread, some mayo, and a couple of pickles.
Frequently Asked Questions
- → Can I swap the ground meat for another type?
Absolutely! You could use ground chicken, turkey, or even mix pork and beef to create different flavors.
- → How do I keep my meatloaf from being dry?
To keep the meatloaf moist, be sure to add enough liquid, like milk in this case, and avoid pressing the mixture too tightly in the pan.
- → What should I serve alongside meatloaf?
Pair meatloaf with mashed potatoes, steamed veggies, or a fresh salad to round out your meal.
- → Can the meatloaf mixture be prepped ahead of time?
Yes, you can prepare the mixture in advance and refrigerate it. Just bake it fresh before serving for the best taste.
- → How should I store any leftover meatloaf?
Leftover meatloaf keeps well in the fridge for 3 to 4 days in a sealed container or can be frozen for later use.