Meatloaf

The epitome of a classic, reliable dinner, meatloaf can be many things to different people. For some, it's a dependable weeknight dinner; for others, a nostalgic comfort food. Whatever it is for you, one thing is for sure: Your go-to recipe should be simple and dependable but also packed with flavor to keep you (and your family and guests) coming back for more. I tested this recipe over and over to guarantee that it is worthy of being your new go-to, never-fail meatloaf. Read on for my essential tips to make it the best it can be:

How To Make Meatloaf

INGREDIENTS

• Unflavored Gelatin: I know what you’re thinking: Who invited her to the party? It might seem wild, but gelatin really is the best-kept secret to moist meatloaf. It adds structure, retains moisture, and makes the final loaf much richer. I’ve gotten great results from Knox unflavored gelatin, but any brand should work just as well.
• Saltines: Soda crackers are salty, starchy, and tender—qualities that help ensure the delicious juices stay in the loaf. If you don’t have Saltines, feel free to use bread crumbs or panko instead.
• Condiments: I love meatloaf not least because it allows like to indulge my love of condiments like little else. Here I harness the synergistic power of four different condiments—ketchup, Dijon mustard, Worcestershire, and soy sauce—plus tomato paste to pack the meatloaf mix with incredible depth of flavor.
• Eggs: I use eggs to hold the meatloaf together. Without eggs, you risk your meatloaf falling apart when sliced.
• Beef & Pork: Although beef can work well on its own, I found that including some pork in the mix made for a more tender meatloaf. Needless to say, if you don’t want to use pork in the recipe, that’s perfectly fine! Just replace it with 1/2 lb. of your preferred meat.

STEP-BY-STEP INSTRUCTIONS

Preheat your oven to 350°. While the oven is heat, work on the aromatic base for the meatloaf. Melt the butter in a medium skillet, then add the onions and celery until cook, stirring often, until they are softened and translucent. Don’t be tempted to rush this step; it should take about 10 to 15 minutes, so adjust the heat as needed. The idea is not to brown the aromatics but to just bring out their sweetness. Stir in the garlic and thyme and cook, stirring occasionally, until fragrant, about 1 minute. Remove the skillet from the heat and stir in the mustard, soy sauce, tomato paste, and Worcestershire. Scrape the mixture into a medium bowl and set aside until slightly cooled.

Meanwhile, beat the eggs in a large bowl. Pour in the milk and stir to combine. Now, sprinkle the gelatin over evenly; this ensures all the granules get dissolved and hydrated. Let sit 5 minutes to bloom the gelatin.

Add the beef, pork, Saltines, and cooled onion mixture to the egg mixture; season with salt and pepper. Mix until evenly combined and the meatloaf mixture feels just a little sticky. I prefer to use my hands to mix, as it gives the clearest idea of just how well incorporated the ingredients are, but a rubber spatula works as well.

Stir together the ketchup and brown sugar in a small bowl. This simple, flavor-packed mixture will serve double-duty as filling and glaze in just a moment.

Using a flexible rubber spatula, transfer half of the meatloaf mixture to a 9" x 5" loaf pan and spread into an even layer with no air pockets. Spoon half of the ketchup mixture over and spread evenly. Layer the remaining half of the meatloaf mixture on top and spread with the rest of the ketchup mixture.

Transfer the meatloaf to the oven and bake until an instant-read thermometer inserted into the center registers 155°, 40 to 50 minutes. Heat the broiler and broil the meatloaf until the top is a couple shades darker and browned in spots, just 2 to 3 minutes. Let sit for 15 minutes before unmolding and slicing; carefully drain off any excess fat before removing the meatloaf from the pan.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• How long should I cook my veggies? You might be tempted to get the job done as quickly as possible, but it really is important to cook your onion and celery for 10 to 15 minutes before adding other ingredients here. Doing so will maximize their sweetness and help the flavor of your meatloaf really shine.
• Should I use a loaf pan or a baking sheet? Here at Delish, we're team loaf pan. It helps us achieve those crisp edges we're looking for and guarantees our meatloaf's shape holds.
• How do I know when my meatloaf is done? It can be hard to tell when a meatloaf is done, meaning it’s easy to end up with one that is under- or overcooked. Using an instant thermometer to ensure that the middle of the loaf is cooked to exactly 155° is the best way to guarantee it’s perfectly done.
• How do I keep my meatloaf from falling apart? As dryness is our number one enemy for this recipe, it’s important that you only mix everything (including our binding ingredients: eggs and Saltines) until everything is just incorporated and the meat only slightly sticks together.

Storage

If you have any leftovers—or want to bake ahead—bake the meatloaf as directed, let it cool completely, then wrap in plastic wrap and store in the refrigerator for up to 3 days. To reheat, place in a 350° oven, covered with foil so it doesn’t dry out, and bake until it’s warmed through. Alternatively, you can also cut slices and heat them in a bowl in the microwave. If you want to freeze your meatloaf, let it cool, then take out of the loaf pan, wrap tightly in plastic wrap and freeze for around 1 month.