Grandma’s Best Meatloaf Recipe

By Rebecca St. Clair

This flavourful old-fashioned meatloaf recipe is juicy and tender. It is a time honoured traditional dinner that still has a place in any modern kitchen!

This meal is easy to make and is packed with hearty flavours that pair perfectly with mashed potatoes, veggies, and a soft dinner roll.

This is nostalgic home cooking at it’s finest!

How to store leftover meatloaf

Although this recipe comes together relatively quickly, this is still a great meal to prepare ahead of time for quick and easy weeknight meals.

Fridge

The fridge is a great option for short term storage. You can either store an uncooked meatloaf, wrapped completely in plastic wrap, in the fridge for up to 2 days. This is a great option if you want to bake it fresh.

To store a baked meatloaf, or leftovers in the fridge,

• Allow to cool to room temperature.
• Wrap it completely in plastic wrap or store in an airtight container.
• Store in the fridge for up to 3 days.

The flavour of the meatloaf is even better the next day when the flavours have a change to meld and mingle together in the fridge overnight.

Can you freeze meatloaf?

This is a great make-ahead freezer meal. You can freeze cooked or raw meatloaf.

To store an uncooked meatloaf,

• Wrap tightly in plastic wrap and freeze on a baking sheet for 2 hours. (This will ensure it doesn’t smush in the freezer)
• Place the partially frozen meatloaf in a freezer bag and store in the freezer.
• Freeze for up to 6 months.
• To bake, remove from the freezer and allow to defrost in the fridge 24 hours.
• Bake according to the recipe directions or until the internal temperature is between 160 °F and 165 °F (71 °C – 73°C)

Can meatloaf be a little pink

The colour of ground meat is not a reliable indicator of doneness. Other ingredients, cooking method, sauces and glazes can all affect the colour of the meat. So, the short answer is, yes the meat loaf can have a slight pink colour and still be fully cooked.

The best way to know if it is fully cooked, and safe to eat, is checking the internal temperature with a meat thermometer. When the middle of the meat loaf reaches between 160 °F and 165 °F (71 °C and 73 °C) it is full cooked.

When to glaze the meatloaf

For this recipe, we are going to glaze before and after. However, there is no hard and fast rule about when to glaze.

If you glaze before, the flavour from the glaze will infuse into the meatloaf as it cooks. Glazing afterwards will ensure a thicker, softer glaze.

When is a meatloaf done

Since this recipe is a mixture of ground meat, it is important that it is cooked completely, right to the centre of the thick loaf, before serving.

To ensure your dinner is safe to eat, cook each recipe according to the directions. Ensure you check the internal temperature with a meat thermometer in the centre of the loaf, making sure the thermometer isn’t through the bottom and toughing the pan.

When the thermometer reads between 160 °F to 165 °F (71 °C to 73 °C) it is fully cooked.

What to serve with meatloaf

This hearty old-fashioned meal, has long been considered a classic comfort food meal, especially when paired with the perfect sides!

The quintessential classic pairing for this cozy meal is mashed potatoes and veggies. The soft fluffy potatoes are perfect for dipping with a fork full of the seasoned meat.

Some other great options to serve alongside this cozy meal,

• Scalloped potatoes
• macaroni and cheese
• Baked beans
• Soft dinner rolls (this is perfect for leftover meatloaf sandwiches!)
• Any steamed or baked vegetables like carrots, corn, peas, and asparagus
• mashed potato casserole

This is not a comprehensive list, there are so many sides that pair perfectly with this versatile dish.

How to make an Old-Fashioned Meatloaf

Ingredients

¼ cup chili sauce, plus 2 Tablespoons for glaze after baking 60 ml + 30 ml

1 lb ground beef 450 g

1 lb ground pork 450 g

½ teaspoon celery seed 2.5 ml

1 teaspoon sugar 5 ml

¼ teaspoon pepper 1.75 ml

1 teaspoon salt 5 ml

½ teaspoon garlic powder 2.5 ml

 ¼ teaspoon nutmeg 1.75 ml

2 eggs

1 ½ cups bread crumbs

¾ cup beer or dry red wine 175 ml

Method

1. Preheat oven to 350 °F (180 °C).
2. Spread the chili sauce over the bottom of the loaf pan.
3. In a small bowl add the bread crumbs and beer or wine. Set aside.
4. In a large bowl, add the beef pork and seasonings and 2 eggs. Mix.
5. Stir the softened bread crumbs and then add them to the meat mixture.
6. Mix the with your hands until everything is well combined.

7. Press the mixture into the loaf pan

8. Bake in the preheated oven for 65 – 70 minutes or until a thermometer inserted into the centre of the loaf reads 160 °F – 165 °F (71 °C to 73 °C).

9. Allow to cool slightly and then turn out onto a platter.

10. Glaze with the remaining chili sauce, slice and serve.

Craving a retro dessert? you’ll love this one!

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