Meatloaf that is moist, tender and full of flavor is ideal for me. I prefer to use a blend of meats - beef, pork and veal, that I purchase already blended from a local butcher.
This recipe uses bread as a binder. Homemade bread is good in a meatloaf, but store-bought bread will work just fine. I freeze any leftover bread, homemade or store-bought, so that I have bread for meatloaf.
I break up the bread into small pieces and mix it with spices in a large bowl. In a separate bowl, I beat the egg then add milk and Worcestershire Sauce. I then add the milk mixture to the bread mixture, stir well and let the bread absorb the liquids. I usually let the mixture rest for about 30 minutes to make sure the bread absorbs the liquid and begins to break down some. When the bread is soft like this, it will blend well with the meat and you won't see chunks of bread in your meatloaf.
A meatloaf pan is best for baking the meatloaf because it allows the fat to drain away while baking. The meatloaf will be sitting in any fat that is rendered if it is baked in a regular loaf pan. A couple of years ago, I got the Rachel Ray Meatloaf pan. I love it! You don't have to grease it and it cleans easily. It is my favorite meatloaf pan!
My favorite bowl to mix my meatloaf, and many other things, is the OXO 5-Quart Plastic Mixing Bowl. It gives me lots of room to work and has a non-slip bottom so the bowl stays put.
I hope you enjoy the Tender Meatloaf!
- 2 pounds mix of beef, pork and veal or ground beef
- 3 slices bread or rolls
- 1 large egg
- 1 1/2 cups milk
- 1/4 cup minced onion, or one small onion, chopped
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon dried mustard
- 1 teaspoon pepper
- 1 teaspoon rubbed sage
- 1 tablespoon granulated garlic
- 1/2 cup ketchup
- Tear bread into pieces and put into large bowl.
- Add onion, salt, dried mustard, pepper, sage and garlic to the bread. Mix so spices are throughout.
- In another bowl, beat the egg. Then, add the milk and Worcestershire sauce to the beaten egg and mix well.
- Add egg, milk and Worcestershire sauce mixture to the bread and spices. Mix until the bread is saturated and the spices are throughout.
- Let the mixture rest for about 30 minutes so that the bread fully absorbs the liquid.
- Preheat oven at 350 F.
- Add meat and mix well. I mix by hand, but you could use a large spoon.
- Shape mixture into loaf and put in the greased loaf pan. Pat down until mixture is firm and spread evenly across the pan with the edges slightly lower than the center.
- Pour ketchup over loaf and spread across the top to cover the top completely.
- Bake uncovered in a 350 F oven about 1 - 1 1/4 hours, or until done.
- Let rest 15 minutes.
- Slice and serve.
Last updated on August 18th, 2019