This meatloaf is tender and moist, which can make it slightly challenging to slice into clean slices that don’t crumble. For a meatloaf that’s easier to slice, knead the meat and vegetable mixture for a couple of minutes before forming it into a compact loaf. Note that this will change the texture of the finished meatloaf, making it denser.
TIP! Try mixing the meatloaf in a mixer. It’s fast and you get the whole mix more thoroughly integrated.
Letting the loaf cool for several minutes before slicing will also help it stay together. You can store leftover meatloaf uncut, then slice it while it’s cold (and easier to cut) before reheating.
How Long Does Meatloaf Keep?
Store tightly covered meatloaf in the refrigerator for up to 5 days. Reheat individual slices in the microwave for 1 minute, adding 15 seconds at a time if necessary to heat them through.
To freeze, allow the meatloaf to cool completely. Wrap it in a layer of plastic wrap and then a layer of foil. Freeze for up to 3 months.
How Our Readers Make This Recipe Their Own
- Kelly: “I left out the celery and carrots, but it was still amazing. I added a little bbq sauce to the ketchup on top. I did 2/3 ground beef and 1/3 pork sausage. I also add a pinch of red pepper flakes for a kick.”
- Joni: “I use a cup of rolled oats moistened a little with milk instead of breadcrumbs to make it gluten free, and that is also very delicious.”
- Eva: “Made this for the first time tonight and it was a hit! I also included mushrooms in the sofrito and topped the meatloaf with a ketchup, brown sugar and Dijon mix.”
- Bruno: “I added was a handful of handful of chopped ground cheddar.”
From the Editors Of Simply RecipesPrintSave
My Dad’s Favorite Meatloaf
Prep Time25 mins
Cook Time75 mins
Total Time100 mins
Servings4 to 6 servings
Yield1 loaf
Italian sausage makes a difference in this meatloaf recipe! We use a combination of spicy and sweet, but it you only have one, choose sweet Italian sausage.
Save prep time by roughly chopping the celery, carrot, onion, green onions, and garlic and pulsing them in a food processor or mini-chopper to get them finely chopped.
You can also use a food processor to make the breadcrumbs: take a couple slices of fresh bread and pulse in until you have crumbs. (Even though the breadcrumbs come after the vegetables in the instructions, pulse them in the food processor first so it is dry when you add the bread.)
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Ingredients
- 2 tablespoons unsalted butter
- 1 cup finely chopped onion
- 1 rib celery, finely chopped
- 1 carrot, finely chopped
- 1/2 cup finely chopped green onion
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons Worcestershire sauce
- 2/3 cup ketchup, divided
- 1 1/2 pounds ground beef chuck
- 3/4 pound sweet ground Italian sausage, or a mix of sweet and hot Italian sausage if you are using links
- 2 large eggs, slightly beaten
- 1 cup fresh breadcrumbs
- 1/3 cup minced fresh parsley
Method
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