Meatloaf!! Delicious
MEATLOAF!! DELICIOUS ❤ is a medium American recipe that serves 4. 550 calories per serving. Recipe by Rachel's Step by Step on YouTube.
Prep: 30 min | Cook: 1 hr 25 min | Total: 2 hrs 10 min
Cost: $13.57 total, $3.39 per serving
Ingredients
- 2 slices Wheat Bread (cut into small shreds; can substitute white bread, crackers, rolled oats, or butter crackers)
- 0.5 cup Milk (whole or 2% works best)
- 2 lb Ground Beef (mix 1 lb lean (95% lean) with 1 lb 80/20 for flavor and moisture)
- 1 rib Celery Rib (finely diced)
- 0.33 medium Green Bell Pepper (about one‑third of a small pepper, finely diced)
- 2 cloves Garlic Cloves (minced very fine)
- 1 medium Onion (finely chopped; can use onion powder or minced onion as substitute)
- 1 tsp Parsley (fresh, chopped)
- 0.5 tsp All‑Around Seasoning (Rachel's custom blend; any all‑purpose meat seasoning works)
- to taste Salt (about 1 tsp recommended)
- to taste Black Pepper (generously seasoned; about ½ tsp recommended)
- 2 tbsp Worcestershire Sauce (divided: 2 tbsp in meat, 1 tbsp in glaze)
- 2 Eggs (large, room temperature)
- 1.5 cup Ketchup (regular tomato ketchup)
- 1 tsp Dry Mustard (adds zing to glaze; can substitute yellow or brown mustard)
- 0.75 cup Brown Sugar (heaping; packed)
- pinch Paprika (optional, for subtle smoky flavor)
- 2 lb Potatoes (peeled and cut into even chunks for mashing)
- 0.75 stick Butter (unsalted, cut into pieces; about 6 tbsp)
- 0.5 cup Milk (for mashed potatoes; whole or 2% works best)
Instructions
Soak Bread
Tear the two slices of wheat bread into small shreds, place in a small bowl, add ½ cup milk, and stir until the bread is fully saturated and soft.
Time: PT5M
Prep Vegetables
Finely dice 1 celery rib, 1/3 of a small green bell pepper, mince 2 garlic cloves, and chop 1 medium onion into very small pieces.
Time: PT10M
Season the Meat
In a large mixing bowl, combine 2 lb ground beef, the diced vegetables, 1 tsp fresh parsley, ½ tsp all‑around seasoning, salt, and black pepper. Mix gently with clean hands until just combined.
Time: PT5M
Add Wet Ingredients
Add 2 tbsp Worcestershire sauce, 2 large eggs, and the soaked bread (with any remaining milk) to the meat mixture. Mix until everything is evenly incorporated.
Time: PT5M
Shape the Loaf
Transfer the mixture to a loaf pan, lightly pressing to form a uniform dome, leaving a small gap at the sides. Do not compact tightly.
Time: PT5M
Prepare the Glaze
In a small bowl, whisk together 1½ cup ketchup, 1 tsp dry mustard, ¾ cup packed brown sugar, 1 tbsp Worcestershire sauce, and a pinch of paprika (optional) until smooth.
Time: PT5M
Preheat Oven
Set the oven to 350°F (177°C) and allow it to fully preheat before inserting the loaf.
Time: PT10M
Temperature: 350°F
Bake Meatloaf
Place the loaf pan in the oven and bake for 55 minutes. Halfway through (about 27 minutes), carefully drain excess fat from the pan and spoon an additional half of the glaze over the top.
Time: PT55M
Temperature: 350°F
Boil Potatoes
While the meatloaf bakes, place peeled potato chunks in a saucepan, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork‑tender, about 15‑20 minutes.
Time: PT20M
Rest the Meatloaf
When the internal temperature reaches 160°F (71°C), remove the loaf from the oven and let it rest in the pan for 10 minutes before slicing.
Time: PT10M
Mash Potatoes
Drain the cooked potatoes, return to the saucepan, add ¾ stick (6 tbsp) butter, ½ cup milk, salt, and pepper. Mash until smooth and creamy.
Time: PT10M
Serve
Slice the rested meatloaf, drizzle any remaining glaze on top, and serve alongside the creamy mashed potatoes.
Time: PT5M
Nutrition Facts
- Calories
- 550
- Protein
- 30 g
- Carbohydrates
- 40 g
- Fat
- 25 g
- Fiber
- 3 g
Dietary info: Contains meat, Gluten, Dairy, High protein
Allergens: Eggs, Milk, Wheat
Ingredient Substitutions
- Instead of Wheat Bread: white bread, saltine crackers, rolled oats, butter crackers
- Instead of Milk: almond milk, soy milk
- Instead of Ground Beef: ground turkey, ground pork
- Instead of Celery Rib: celery stalk, fennel bulb
- Instead of Green Bell Pepper: red bell pepper, poblano pepper
- Instead of Garlic Cloves: garlic powder, garlic paste
- Instead of Onion: onion powder, minced onion
- Instead of Parsley: dried parsley, cilantro
- Instead of All‑Around Seasoning: Italian seasoning, herbes de Provence
- Instead of Salt: kosher salt, sea salt
- Instead of Black Pepper: white pepper, ground cayenne (use less)
- Instead of Worcestershire Sauce: soy sauce, fish sauce (use less)
- Instead of Eggs: flax egg (1 tbsp flaxseed + 3 tbsp water), commercial egg replacer
- Instead of Ketchup: tomato sauce with a pinch of sugar
- Instead of Dry Mustard: yellow mustard, brown mustard, apple cider vinegar (½ tsp)
- Instead of Brown Sugar: white sugar, maple syrup (use less)
- Instead of Paprika: smoked paprika, cayenne pepper (use a tiny pinch)
- Instead of Potatoes: sweet potatoes, cauliflower florets (for low‑carb mash)
- Instead of Butter: margarine, olive oil (use less)
- Instead of Milk: cream, plant‑based milk
Equipment Needed
- Large Mixing Bowl
- Small Mixing Bowl
- Loaf Pan
- Chef's Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Saucepan
- Potato Masher
- Oven
Critical Steps — Do Not Skip
- Soaking the bread until fully saturated
- Mixing the meat gently without overworking
- Baking to an internal temperature of 160°F
- Allowing the loaf to rest before slicing
Chef Tips from the Video
- Mix a lean cut with 80/20 beef for the perfect balance of flavor and juiciness.
- Use clean hands for mixing; any oil or residue can affect texture.
- Let the loaf rest; this step is crucial for clean slicing.
- If you prefer a smoky glaze, substitute smoked paprika for regular paprika.
Troubleshooting
Meatloaf is dry
Add an extra tablespoon of milk to the bread soak or increase the proportion of 80/20 beef for more moisture.
Meatloaf is crumbly
Ensure the eggs and soaked bread are fully incorporated; avoid over‑mixing which can break down the protein structure.
Glaze is too sweet
Reduce brown sugar by ¼ cup or add a splash of apple cider vinegar for balance.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap tightly in foil and freeze for up to 3 months; thaw in refrigerator before reheating.
Room temperature: Do not store at room temperature; meatloaf is perishable.
Make-Ahead Tips
- Prepare the meat mixture a day ahead, cover, and refrigerate; the flavors will meld.
- The ketchup glaze can be made up to 2 days in advance and stored in the fridge.
- Leftover slices reheat well in a microwave or covered in a skillet with a splash of broth.
Frequently Asked Questions
What is the cultural significance and history of Classic Beef Meatloaf in American cuisine?
Meatloaf became popular in the United States during the Great Depression and World War II as a way to stretch inexpensive ground meat with fillers like bread and vegetables. It evolved into a comfort‑food staple, often served at family dinners and potlucks.
What are the traditional regional variations of meatloaf in American cuisine?
In the South, meatloaf is often topped with a tomato‑based barbecue sauce, while Midwestern versions may include ketchup and brown sugar glazes like this recipe. Some New England families add oatmeal or crushed crackers as a binder.
How is Classic Beef Meatloaf traditionally served in the United States?
It is typically sliced and served hot with sides such as mashed potatoes, green beans, or corn. Leftovers are famously used for meatloaf sandwiches, often with extra ketchup or mustard.
What occasions or celebrations is Classic Beef Meatloaf traditionally associated with in American culture?
Meatloaf is a go‑to dish for casual family gatherings, Sunday dinners, and holiday leftovers. It’s also a popular choice for school lunchboxes and potluck contributions because it reheats well.
How does Classic Beef Meatloaf fit into the broader American comfort‑food tradition?
It embodies the American comfort‑food ethos: affordable, hearty, and adaptable. The combination of ground beef, bread, and a sweet glaze reflects the country’s love for simple, satisfying meals that can be customized to personal taste.
What are the authentic traditional ingredients for Classic Beef Meatloaf versus acceptable substitutes?
Traditionally, meatloaf uses ground beef, milk‑soaked bread, eggs, onion, and a ketchup‑based glaze. Acceptable substitutes include ground turkey or pork, rolled oats or crackers for the binder, and mustard or vinegar for glaze tang.
What other American dishes pair well with Classic Beef Meatloaf?
Classic sides include creamy mashed potatoes, buttered noodles, steamed green beans, corn on the cob, or a simple garden salad. A warm dinner roll or cornbread also complements the meal.
What makes Classic Beef Meatloaf special or unique in American cuisine?
Its unique blend of a moist interior from milk‑soaked bread and a sweet‑savory ketchup glaze sets it apart from plain baked meat patties. The balance of lean and fattier beef creates a tender crumb that’s both flavorful and comforting.
What are the most common mistakes to avoid when making Classic Beef Meatloaf?
Common errors include over‑mixing the meat, which makes the loaf dense; using too little liquid, resulting in dryness; and skipping the resting period, which causes the loaf to fall apart when sliced.
Why does this Classic Beef Meatloaf recipe use both lean and 80/20 ground beef instead of just one type?
Combining lean (95% lean) with 80/20 beef provides enough fat for flavor and juiciness while keeping the overall fat content moderate. Using only lean meat can produce a dry loaf, and using only 80/20 can be overly greasy.
Can I make Classic Beef Meatloaf ahead of time and how should I store it?
Yes. Prepare the meat mixture and glaze up to a day ahead, refrigerate them separately, then bake when ready. Leftovers store in an airtight container in the refrigerator for 3‑4 days or freeze for up to 3 months.
What does the YouTube channel Rachel's Step by Step specialize in?
The YouTube channel Rachel's Step by Step specializes in clear, step‑by‑step home cooking tutorials that focus on classic comfort foods, practical kitchen techniques, and making everyday meals approachable for home cooks.
How does the YouTube channel Rachel's Step by Step's approach to American comfort cooking differ from other cooking channels?
Rachel's Step by Step emphasizes meticulous preparation details—like exact soaking times for bread and gentle mixing—to ensure consistent results, whereas many channels rely on broader instructions. She also frequently shares budget‑friendly ingredient swaps and storage tips.
Last updated: September 6, 2026
