Sunday supper just a got a whole lot better! If you need the perfect main dish for your next family dinner, you can to the right place. Classic Comfort Meatloaf is a fantastic centerpiece for supper with all the trimmings. But what’s really great about this recipe is that it’s also perfect for an easy weeknight dinner – because the oven does most of the work!
Meatloaf is really just that its meat formed into a loaf and held together with binders like milk, egg and bread crumbs. During the Great Depression, many families brought this very old Roman recipe back to life as a means to make their rations go further. By combining a ground meat with stale bread and maybe even sour milk, they were able to spread their proteins out over more meals. Especially when you get to make a delicious leftover meatloaf sandwich the next day!
This recipe also makes for a great make ahead or dinner train. You make it all the way up to wrapping it in foil. If you are going to freeze it, put a layer of plastic wrap under the foil and then place in freezer. When ready to make the meatloaf, take it out freezer in the morning the day of and let it thaw. Remove the plastic wrap and replace with foil. Cook with the same heating instructions. If making for a dinner train (something to be made within a few days), you can wrap in foil and place in the refrigerator. To be sure that it is cooked through you can use a thermometer to make sure that it has reached at least 160degF in the center.
Nothing beats meat and potatoes! Especially when it is this delicious Classic Comfort Meatloaf and rustic mashed potatoes with brown gravy. I like to make my mashed potatoes with white pepper, salt, butter and heavy cream. For the brown gravy, I thicken beef broth and add in salt, pepper, and Worcestershire sauce.
Now Let’s Get Cookin’!
Classic Comfort Meatloaf
- 1 8×4 inch Loaf Pan
- 2 lb Ground Beef
- 1 cup Bread Crumbs
- ¾ cup Milk
- 1 Egg beaten
- 1 tbsp Dried Minced Onion
- 1 tbsp Worchestershire Sauce
- 1 cup Ketchup
- 1 tsp Celery Salt
- 1 tsp Pepper
- 1 tsp Paprika
- 1 tsp Parsley
For the Glaze
- 1 cup Ketchup
- ¼ cup Hot Honey
- 1 tbsp Onion Powder
- Preheat oven to 350degF.
- In a mixing bowl, combine bread crumbs, milk, eggs, Worcestershire sauce and ketchup. Then add remaining meatloaf ingredients
- Line the loaf pan with parchment paper. Press the meat mixture into the pan and flatten out.
- In a separate bowl, combine the glaze ingredients. Pour over the top of the meatloaf. Spread out evenly over meat mixture. Cover pan with foil and place in oven for 45 minutes.
- Remove foil and let bake for 15 minutes more. Remove from the oven and let the meatloaf rest for 15 minutes before slicing and serving.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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