Meatloaf isn’t just a giant meatball; it’s a craft of its own. The trick is to keep the texture together without it becoming too dense, allowing the heat to penetrate gradually rather than scorching the surface. Treating it like ordinary ground meat will yield unpredictable results.
In this version, I focus on how the meat behaves rather than the time in the oven. The ground meat should be pliable, the filling dry, and the shape stable even before baking. The oven merely completes the process, rather than rescuing it.
This loaf is straightforward to prepare without complicated techniques or special gadgets. It’s easy to slice, holds well on a plate, and doesn’t fall apart when cooled.
Tips for Choosing Ingredients
Ground Meat.
A mix of meat with some fat works best, rather than lean meat. The fat adds juiciness, not flavor. Check store-bought ground meat for moisture.
Eggs.
Needed for binding, not fluffiness. One egg is often enough if the meat is well mixed. Too many eggs make the loaf tough.
Bread or Crumbs.
Soaked bread works better than dry crumbs. It retains juices and softens the texture. Milk or water should only moisten, not soak.
Onion.
Finely and evenly chopped. Raw onion should be well-drained, sautéed should be cooled. Excess moisture harms the shape.
Filling.
Everything inside should be ready and dry. Cheese, mushrooms, or eggs shouldn’t release liquid during baking.
Salt and Spices.
Season the entire mixture, not just the surface. Spices should enhance the meat, not overpower it.
Classic Oven-Baked Meatloaf
Ingredients
- 500 g Pork Ground Meat For better taste, mix pork and beef ground meat.
- 1 pc. Onion Chop into fine pieces.
- 2 cloves Garlic Pass through a press.
- 1 pc. Egg Adds fluffiness to the loaf.
- 100 g Bread Roll Soak in water or milk.
- to taste Salt Add according to taste.
- to taste Black Pepper For aroma.
- to taste Spices You can use meat spices.
Method
- Preparing the Ground Meat. If the meat is fresh out of the fridge, let it sit for a bit. Cold meat is stiff and harder to mix properly. Add salt, egg, onion, soaked bread or crumbs, and knead by hand. I don't rush: squeeze, turn, and squeeze again. When the mixture becomes more uniform and slightly sticky, it’s ready. Be careful not to over-mix to a rubbery texture, but it shouldn't be crumbly either.
- Preparing the Base for the Loaf. It's easier to work on parchment or plastic wrap—nothing sticks, and it rolls up easily. Spread the meat and gently stretch it into a rectangle of roughly even thickness. Don't overdo it; just ensure there are no thin holes or bumps. Pressing too hard makes the loaf denser than necessary.
- Working with the Filling. It's best to prepare the filling in advance and let it cool—a hot filling can soften the meat, causing it to spread. Place it closer to the center, leaving the edges free. Don't go overboard with the amount; too thick a layer can make rolling difficult.
- Forming the Loaf. Lift the edge of the parchment and use it to help roll the loaf—it's much easier than using your hands. No need to press too hard; the shape should hold naturally. You can tidy the edges a bit with your hands. Place it in the baking dish seam-side down—it behaves better in the oven that way.
- Baking. Preheat the oven in advance. About 180°C is a good, calm setting for the loaf. I don't cover it at first to allow a light crust to form on top. 50–60 minutes is usually enough, but don't just rely on the timer: if the juices are clear and the surface is evenly browned, it’s done.
- Finishing and Cutting. When you take the loaf out of the oven, don't rush to cut it. Let it rest for about 10 minutes—it will hold its shape better. The juices will settle inside, and the slices will be neater. Use a sharp knife, and take your time—a careful cut makes for a nice presentation.
Notes
Private Notes
Tried this recipe?
Let us know how it was!For me, a meatloaf is a dish built on trust, not just for show. It’s not something you prepare to impress Instagram; it’s made for the people you want to share something genuine with.
It works well in any setting: for a regular dinner, packed in a lunchbox for the next day, on a festive table, or in sandwiches with mustard. Interestingly, it actually gets better the next day. The flavors meld, the meat firms up, and each slice becomes more robust.
This is one of those dishes that never gets old.
Meatloaf fits perfectly into the list of dishes that solve the eternal question of “what to cook today.” If you appreciate simple, hearty food, I recommend checking out the collection of ideas for a home-cooked dinner — there are plenty of recipes in the same spirit.
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