It’s consistently beneficial to have a reliable, flavorful recipe in your back pocket that doesn’t require a lot of prep time and is always sure to satisfy. That recipe does exist, and it’s this classic, all-American meatloaf recipe from Martha Stewart’s recipe blog that’s guaranteed to delight your taste buds, budget, and kitchen.

Ingredients for Meatloaf Recipe

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

Directions for Meatloaf Recipe

1. You’ll want to start this recipe by preheating your oven to 400°F. Line an oven-safe baking sheet with aluminum foil or parchment paper, and set this aside. Take your pieces of bread, place them into a food processor, and pulse the bread pieces until fine crumbs form. Then you’ll transfer them into a small bowl and stir in milk. Set this all aside for about 10 minutes, stirring occasionally.
2. While you’re letting the crumbs and milk rest, combine your 1 ½ pounds of ground beef chuck, ½ pound of ground pork, grated half of a medium onion, 2 minced garlic cloves, ½ cup of ketchup, 1 ½ teaspoon of salt, and ¼ teaspoon of pepper together in the mixing bowl. After it’s mixed, add in your bread-milk mixture and mix it very gently with a fork. At this point, be careful to not overmix it all.
3. Take your set-aside baking sheet, and put your meat mixture on top of it. Using gloves or freshly-washed hands to form it into a loaf that’s about 9 inches long and 4 to 5 inches in width.
4. Place the sheet pan into the oven by setting it on the middle rack. Bake it until the meatloaf reaches an internal temperature of 160°F using an instant-read thermometer. Twice during the baking process, you’’ want to brush the ¼ cup of ketchup on top of the meatloaf or the meatloaf glaze detailed below. The total baking process should take anywhere from 45 to 55 minutes. After the internal temperature reaches 160°F, let the meatloaf rest for 10 minutes before you slice & serve it.

Notes:

• While many like to bake their meatloaf specifically in a loaf pan, the loaves are able to obtain a nice texture and crust when it’s shaped by hand “form free” and cooked in the oven on a baking sheet.
• Vegetable mixture: Depending on your particular tastes and preferences, you may want to consider simmering some additional vegetables in a skillet to go along with the above recipe’s onion & garlic. This way you’ll add a heartier and more texture-rich flavor to your meatloaf.
  • Place 1 medium carrot, and one celery rib along with your onion in your fruit processor until they’re all finely chopped.
  • Turn on your stove and heat2 tablespoons of extra-virgin olive oil over  medium-high heat. Once it’sproperly heated, add your vegetables, 1 teaspoon of kosher salt, and 2 tablespoons of chopped fresh thyme to the skillet and cook it.
  • Stir in about 3 tablespoons of Worcestershire sauce, 1/4 cup of low-sodium chicken broth, and ¼ cup of ketchup.
  • Remove this all from the heat, and let it cool completely. You can later add this mixture to your meatloaf before shaping it.
• Meatloaf Glaze: Instead of brushing your meatloaf twice in the oven with ¼ cup of ketchup, you may choose to prepare the following meatloaf glaze.
  • In a small bowl, combine 1 teaspoon of Worcestershire sauce with 3 tablespoons of ketchup and 1 tablespoon of light brown sugar.
  • Brush a layer over the top of the meatloaf prior to baking it so that it’s coated.
  • About halfway through the baking process, rotate the loaf, and place the remaining glaze on top.

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