Meatloaf is a timeless comfort food that brings warmth and nostalgia to any dinner table. Our Joy of Cooking Meatloaf Recipe captures the classic flavors and hearty texture that have made this dish a family favorite for generations. It’s simple to prepare yet packed with rich, savory goodness that satisfies every appetite.
We love how this recipe balances juicy ground meat with a perfect blend of seasonings and a tangy glaze that caramelizes beautifully in the oven. Whether you’re cooking for a weeknight meal or a special occasion, this meatloaf delivers consistent, delicious results that everyone will enjoy. Let’s dive into this iconic recipe and make a dish that’s as comforting as it is flavorful.
Ingredients
To create the perfect Joy of Cooking Meatloaf, we gather ingredients that combine for rich flavor and satisfying texture. Each category plays a crucial role in achieving the ideal balance of moisture, taste, and structure.
Meat Ingredients
Our meat foundation consists of quality ground meats that provide juiciness and depth.
- 1 pound ground beef (preferably 80% lean for moisture)
- 1/2 pound ground pork (adds tenderness and flavor)
- Optional: ground veal (can substitute ground pork or beef to adjust texture)
Binding Ingredients
Binders ensure the meatloaf holds its shape while remaining moist and tender.
- 1 cup plain breadcrumbs (or crushed saltines, for structure)
- 2 large eggs (beaten, for cohesion)
- 3/4 cup whole milk (to moisten breadcrumbs)
Seasonings and Flavorings
This blend brings the signature warmth and savory notes essential to the dish’s appeal.
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon Worcestershire sauce (for umami depth)
- 1 teaspoon salt (balanced for seasoning)
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 1 teaspoon dried parsley (adds freshness)
Topping Ingredients
The glaze provides tang and sweetness, sealing in juices and adding visual appeal.
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon prepared mustard (such as Dijon or yellow)
- 1 tablespoon apple cider vinegar (or lemon juice for brightness)
| Ingredient Category | Key Ingredients |
|---|---|
| Meat Ingredients | Ground beef, ground pork |
| Binding Ingredients | Breadcrumbs, eggs, milk |
| Seasonings & Flavorings | Onion, garlic, Worcestershire sauce, herbs |
| Topping Ingredients | Ketchup, brown sugar, mustard, vinegar |
Equipment Needed
To achieve the perfect Joy of Cooking Meatloaf, having the right equipment is essential. Each tool contributes to the precise texture, flavor, and presentation we aim for in this timeless dish.
Essential Tools for the Meatloaf Base
- Mixing Bowls: We need at least one large bowl to thoroughly combine the ground meats with the binders and seasonings. A medium bowl helps with preparing toppings or soaking breadcrumbs.
- Measuring Cups and Spoons: Accurate measurements of ingredients like milk, Worcestershire sauce, and spices ensure balanced flavor.
- Mixing Spoon or Hands: While a sturdy spoon will do, using hands to gently combine ingredients prevents overmixing, which can toughen the meatloaf.
Cooking and Baking Essentials
- Loaf Pan or Baking Sheet: The choice depends on preference. A standard loaf pan (approximately 9 x 5 inches) shapes the meatloaf neatly and allows juices to collect. A rimmed baking sheet creates a more rustic crust and allows some of the fat to drain.
- Oven Thermometer: Ensuring the oven stays at a consistent 350°F (175°C) is crucial to cook the meatloaf evenly without drying it out.
- Meat Thermometer: We recommend a probe thermometer to check when the internal temperature reaches 160°F (71°C), the safe point for ground beef and pork.
Additional Helpful Tools
- Mixing Spatula or Silicone Scraper: For scraping down the sides of bowls and transferring glaze or topping.
- Basting Brush: Perfect for evenly spreading the tangy ketchup and brown sugar glaze over the meatloaf surface.
- Wire Rack (Optional): Placing the meatloaf on a wire rack inside a baking sheet elevates it, promoting even cooking and a crispy exterior.
| Equipment | Purpose | Notes |
|---|---|---|
| Mixing Bowls | Combine ingredients | Large and medium sizes recommended |
| Measuring Cups & Spoons | Accurate ingredient measurement | Essential for balanced taste |
| Loaf Pan / Baking Sheet | Shape and bake meatloaf | Loaf pan for shape, sheet for crust |
| Oven Thermometer | Maintain consistent oven temperature | Use for best baking results |
| Meat Thermometer | Check doneness and safety | Target temp: 160°F (71°C) |
| Basting Brush | Apply glaze evenly | Supports beautiful presentation |
| Wire Rack (optional) | Elevate meatloaf for even heat circulation | Helps prevent sogginess |
Our Joy of Cooking Meatloaf Recipe comes to life with these tools at hand, ensuring both the process and result are effortless and rewarding.
Preparation
To create our Joy of Cooking meatloaf recipe, precise preparation is essential. We’ll carefully combine the ingredients and prepare the topping to achieve the perfect balance of flavor and texture.
Preparing the Meat Mixture
- Combine the meats: In a large mixing bowl, add the ground beef and ground pork. For extra tenderness, include ground veal if desired.
- Add binders: Crack the eggs into the bowl. Pour in the milk and sprinkle the dry breadcrumbs over the meat.
- Incorporate seasonings: Add finely chopped onions and minced garlic. Pour in Worcestershire sauce, salt, pepper, and your choice of herbs such as thyme or parsley.
- Mix thoroughly: Using clean hands or a sturdy spoon, blend the ingredients gently but completely. Avoid overmixing to maintain a tender texture.
- Shape the loaf: Transfer the mixture to a loaf pan or form into a loaf shape directly on a lined baking sheet. Ensure it is even and firm to prevent cracking.
Preparing the Topping
- Combine glaze ingredients: In a small bowl, mix together ketchup, brown sugar, mustard, and a splash of vinegar.
- Balance the flavors: Adjust sweetness or tanginess by adding more brown sugar or vinegar as needed.
- Apply the topping: Using a basting brush, spread the glaze evenly over the top and sides of the meatloaf. This creates the signature tangy crust that seals in moisture during baking.
| Preparation Stage | Key Ingredients/Steps |
|---|---|
| Meat Mixture | Ground beef, ground pork (veal optional), eggs, milk, breadcrumbs, onions, garlic, Worcestershire sauce, herbs, salt, pepper |
| Topping | Ketchup, brown sugar, mustard, vinegar |
With our meat mixture perfected and the tangy topping ready, we’re set to move forward with baking our Joy of Cooking meatloaf masterpiece.
Instructions
Follow these precise steps to create our Joy of Cooking Meatloaf recipe, ensuring a moist, flavorful, and perfectly textured dish every time.
Mixing the Ingredients
- Combine the Ground Meats: In a large mixing bowl, gently blend the ground beef, ground pork, and optional ground veal. Use your hands or a sturdy spoon, mixing just until evenly incorporated to maintain tenderness.
- Add the Binders: Crack in the eggs and pour the milk over the meat mixture. Sprinkle in the breadcrumbs. These ingredients help bind the meatloaf while retaining moisture.
- Incorporate Seasonings: Add finely chopped onion, minced garlic, Worcestershire sauce, salt, pepper, and herbs. Fold them evenly into the meat mixture using gentle motions.
- Avoid Overmixing: Mixing too vigorously can toughen the meatloaf. Stop as soon as the ingredients are thoroughly combined.
| Ingredient Category | Key Purpose | Notes |
|---|---|---|
| Meat | Juiciness and texture | Ground beef, pork, optional veal |
| Binders | Hold shape and retain moisture | Eggs, milk, breadcrumbs |
| Seasonings | Flavor enhancement | Onion, garlic, Worcestershire sauce, herbs |
Shaping the Meatloaf
- Prepare the Loaf Pan or Baking Sheet: Lightly grease your pan or line a baking sheet with parchment paper to prevent sticking.
- Form the Loaf: Transfer the mixed meat onto the pan or sheet. With clean hands, mold the mixture into a compact loaf approximately 8 inches long and 4 inches wide, about 2 inches high. Press firmly but gently to remove air pockets without compressing the meat excessively.
- Smooth the Surface: Create an even top surface for uniform cooking and a smooth base for the topping.
Pro tip: Shaping the meatloaf tightly ensures it holds together well, resulting in neat slices after baking.
Applying the Topping
- Prepare the Glaze: Mix ketchup, brown sugar, mustard, and vinegar in a small bowl until smooth. Adjust sweetness or tanginess to your preference.
- Coat the Meatloaf: Using a basting brush or the back of a spoon, spread the glaze evenly over the entire surface of the shaped meatloaf.
- Seal in Moisture and Flavor: This tangy topping caramelizes during baking, creating a flavorful crust that locks in juices.
- Reserve Extra Topping: Keep some glaze aside for reheating or serving if desired.
Remember: The glaze is the signature component that elevates the classic Joy of Cooking Meatloaf into a memorable meal.
Cooking Directions
Let’s walk through the essential steps to bake the Joy of Cooking Meatloaf recipe perfectly. Each phase is crucial to achieving that classic balance of juicy texture and rich flavor.
Baking the Meatloaf
- Preheat the oven to 350°F (175°C) to ensure even cooking from the start.
- Place the shaped meatloaf loaf into a lightly greased loaf pan or a rimmed baking sheet lined with parchment paper for easier cleanup.
- Spread the prepared glaze mixture evenly over the top of the loaf. This layer will caramelize and create the signature tangy crust.
- Bake uncovered on the middle rack for approximately 1 hour to 1 hour 15 minutes. Avoid opening the oven frequently to maintain consistent heat and avoid drying the meatloaf.
- Midway through baking (around 30-40 minutes), baste the meatloaf once with reserved glaze to boost moisture and deepen flavor.
Checking for Doneness
We rely on precision here to get a juicy yet safe-to-eat meatloaf:
- Use a meat thermometer inserted into the center of the loaf.
- The internal temperature must reach 160°F (71°C) for perfectly cooked ground beef and pork.
- If the temperature is below this mark, bake for additional 5-10 minute intervals, checking after each.
- Here’s a quick reference:
| Internal Temp (°F) | Description | Action |
|---|---|---|
| 140 – 150 | Undercooked | Continue baking |
| 160 | Fully cooked, safe to eat | Remove from oven |
| 165 and above | Well done, may be dry | Remove and rest |
Resting the Meatloaf
- Rest the meatloaf for 10-15 minutes after removing it from the oven.
- This allows the juices to redistribute throughout the loaf, ensuring every slice is moist and tender.
- Cover loosely with aluminum foil to retain warmth.
- Use the reserved glaze as an optional drizzle before slicing to add extra tang and moisture.
Following these cooking directions guarantees a Joy of Cooking Meatloaf with a perfect crust, tender interior, and full-flavored finish every time.
Serving Suggestions
To elevate the Joy of Cooking Meatloaf experience, we recommend pairing it with classic sides that complement its rich, savory flavors and tender texture. Here are some foolproof serving ideas that turn each meal into a comforting celebration.
Classic Comfort Sides
- Mashed Potatoes: Creamy, buttery mashed potatoes provide the perfect soft contrast to the meatloaf’s firm texture. Use Yukon Gold potatoes for a velvety finish.
- Green Beans Almondine: Sauté green beans with sliced almonds and a hint of garlic for a fresh, crunchy accompaniment.
- Roasted Root Vegetables: Carrots, parsnips, and sweet potatoes roasted until caramelized bring warmth and natural sweetness.
Sauces and Extras
- Extra Glaze: Drizzle reserved glaze over meatloaf slices for an additional layer of tangy, sweet flavor.
- Brown Gravy: A rich homemade brown gravy can enhance moisture and add depth to the dish.
- Cranberry Sauce: For a festive twist, serve with a dollop of tart cranberry sauce balancing the savory notes.
Beverage Pairings
| Beverage Type | Description | Pairing Notes |
|---|---|---|
| Red Wine | Medium-bodied Merlot or Zinfandel | Complements hearty meat flavors |
| Beer | Malty Amber Ale or Brown Ale | Balances richness with smooth hops |
| Non-Alcoholic Juice | Tart cranberry or apple cider | Offers refreshing contrast |
Presentation Tips
- Slice the meatloaf into even 1-inch thick pieces to showcase its moist interior and glossy glaze.
- Arrange slices on a warm platter surrounded by sides for an inviting presentation.
- Garnish with chopped fresh parsley or thyme for a burst of color and aroma.
By following these serving suggestions, we can create a well-rounded plate that heightens the nostalgic satisfaction of the Joy of Cooking Meatloaf Recipe every time.
Make-Ahead Tips
To ensure our Joy of Cooking Meatloaf maintains its signature flavor and texture while saving time, follow these essential make-ahead tips.
Prepare the Meat Mixture in Advance
We can mix the ground beef, pork, binders, and seasonings up to 24 hours before baking. Combine all ingredients gently to preserve tenderness. Place the mixture in a covered bowl or tightly wrapped container and refrigerate. This allows the flavors to meld and results in an even more flavorful meatloaf.
Shape and Store
For added convenience, shape the meatloaf into a loaf using a greased loaf pan or baking sheet. Cover it securely with plastic wrap or foil and refrigerate for up to 24 hours. This keeps the loaf firm and ready to bake, reducing prep time on the cooking day.
Prepare the Glaze Ahead of Time
Mix the topping glaze of ketchup, brown sugar, mustard, and vinegar in advance and store it in an airtight container in the fridge. Preparing the glaze early improves its flavor blend and speeds up the final assembly.
Bake from Cold or Room Temperature?
For best results:
- Remove the shaped meatloaf from the refrigerator 30 minutes before baking to allow it to come closer to room temperature; this promotes even cooking.
Freezing the Meatloaf
To freeze our meatloaf:
- Wrap the shaped meatloaf tightly in plastic wrap, then foil, and freeze for up to 3 months.
- Thaw overnight in the refrigerator before baking.
- Apply glaze fresh before baking for the best crust.
| Make-Ahead Step | Storage Duration | Notes |
|---|---|---|
| Mix meat mixture | Up to 24 hours refrigerated | Cover tightly to preserve moisture and flavor |
| Shaped loaf, unbaked | Up to 24 hours refrigerated | Cover to keep shape and prevent drying |
| Glaze preparation | Up to 3 days refrigerated | Store in airtight container |
| Frozen unbaked loaf | Up to 3 months in freezer | Thaw overnight prior to baking |
Reheating Leftovers
After baking, allow the meatloaf to cool, then slice and store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat without drying:
- Cover slices with foil and bake at 325°F (165°C) for 15-20 minutes.
- Alternatively, microwave on medium power with a damp paper towel to retain moisture.
By following these Make-Ahead Tips, we can enjoy the classic Joy of Cooking Meatloaf with less effort and maximum flavor, perfect for busy days or planning ahead.
Storing and Reheating
Proper storing and reheating of our Joy of Cooking Meatloaf ensures every bite remains flavorful and moist. Follow these guidelines to keep your meatloaf fresh and delicious, whether saving leftovers or prepping in advance.
Storing Meatloaf
- Cool Completely: Allow the meatloaf to cool at room temperature for about 30 minutes after baking. This prevents condensation inside the storage container, which can affect texture.
- Refrigeration: Wrap the cooled meatloaf tightly with plastic wrap or aluminum foil, or place it in an airtight container. Store in the refrigerator for up to 4 days.
- Freezing: For longer storage, freeze the meatloaf:
- Wrap tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
- Label with the date.
- Freeze for up to 3 months for best quality.
| Storage Method | Wrapping | Maximum Storage Time |
|---|---|---|
| Refrigerator | Airtight container or foil | 4 days |
| Freezer | Double wrap (plastic + foil) | 3 months |
Reheating Meatloaf
Reheating properly preserves the rich texture and flavor of our meatloaf. Choose the method that works best for your timing and equipment.
- Oven Reheat (Preferred):
- Preheat oven to 325°F (165°C).
- Place sliced meatloaf in an oven-safe dish. Add a splash of broth or water to retain moisture.
- Cover with foil to keep the meat moist.
- Heat for 20-25 minutes, or until internal temperature reaches 140°F (60°C).
- Remove foil for the last 5 minutes to restore the glaze’s caramelized texture.
- Microwave Reheat (Quickest):
- Place 1-2 slices on a microwave-safe plate.
- Cover loosely with a microwave-safe lid or damp paper towel.
- Heat on medium power for 1-2 minutes.
- Check temperature and heat in 30-second intervals if needed.
- Let sit for 1 minute before serving.
- Stovetop Reheat (Using a Skillet):
- Slice the meatloaf.
- Heat a small amount of oil or butter in a skillet over medium heat.
- Add slices and cover the skillet.
- Cook for 3-4 minutes per side until warmed through.
Important Tips for Best Results
- Always check the internal temperature before serving reheated meatloaf; food safety standards recommend at least 140°F (60°C) for leftovers.
- To retain moisture and flavor, avoid reheating at too high a temperature or for extended periods.
- Reheat only the portion you plan to eat to prevent drying out from multiple reheating cycles.
Conclusion
Mastering the Joy of Cooking Meatloaf recipe brings a timeless comfort to our kitchen. With its perfect balance of flavors and textures, it’s a dish that effortlessly satisfies both everyday dinners and special gatherings.
By following the tips and techniques we’ve shared, we can create a meatloaf that’s juicy, flavorful, and beautifully glazed every time. Whether we’re cooking fresh or preparing ahead, this recipe adapts to our busy lives without sacrificing taste.
Let’s keep this classic dish a staple in our homes, delighting family and friends with every slice.
Frequently Asked Questions
What are the main ingredients needed for the Joy of Cooking meatloaf?
The main ingredients include quality ground beef and pork (with optional veal), breadcrumbs, eggs, milk, onions, garlic, Worcestershire sauce, herbs, and a glaze made from ketchup, brown sugar, mustard, and vinegar.
How do I prepare the meatloaf mixture for the best texture?
Gently combine the ground meats, binders (eggs and milk), and seasonings without overmixing to keep the meatloaf tender. Then shape the mixture compactly to hold its shape during baking.
What is the purpose of the glaze on the meatloaf?
The glaze, made from ketchup, brown sugar, mustard, and vinegar, seals in moisture, caramelizes into a tangy crust, and adds a delicious balance of sweet and tangy flavors.
How long and at what temperature should the meatloaf be baked?
Bake uncovered at 350°F (175°C) for 1 to 1.25 hours. Check for doneness with a meat thermometer—165°F (71°C) in the center ensures it’s fully cooked.
Can I prepare the meatloaf ahead of time?
Yes, you can prepare and shape the meatloaf up to 24 hours in advance and refrigerate it. The glaze can also be made ahead to deepen flavor.
How should I store leftovers and reheat them?
Cool leftovers completely before wrapping. Store in the refrigerator for up to 3-4 days or freeze for up to 3 months. Reheat gently in the oven, microwave, or stovetop, ensuring the internal temperature reaches 165°F.
What are some good side dishes to serve with the meatloaf?
Classic sides include creamy mashed potatoes, green beans almondine, roasted root vegetables, and sauces like extra glaze, brown gravy, or cranberry sauce.
What equipment do I need to make this meatloaf recipe?
Essential tools include mixing bowls, measuring cups and spoons, a loaf pan or baking sheet, an oven thermometer, a meat thermometer, and optionally a basting brush and wire rack.