Delicious Meatloaf // Step by Step ️
Delicious Meatloaf // Step by Step ❤️ is a easy American recipe that serves 6. 350 calories per serving. Recipe by Rachel's Step by Step on YouTube.
Prep: 20 min | Cook: 1 hr 30 min | Total: 2 hrs 5 min
Cost: $12.84 total, $2.14 per serving
Ingredients
- 2 slices Whole Wheat Bread (cut into tiny cubes; crust removed if desired)
- 1/4 cup Milk (enough to fully soak the bread)
- 1 pound Ground Beef (93/7 lean) (very lean, adds protein without excess fat)
- 1 pound Ground Beef (80/20) (adds juiciness and flavor)
- 2 teaspoon Onion Powder
- 1 teaspoon Ground Black Pepper
- 1.75 teaspoon Salt
- 1 large rib Celery Rib (finely chopped)
- 1/3 cup Orange Bell Pepper (finely chopped)
- 2 tablespoon Worcestershire Sauce (for meat mixture)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 cup Onion (finely chopped; about half a cup per pound of meat)
- 2 pieces Large Eggs (room temperature)
- 2 pieces Garlic Clove (grated)
- 1.5 cup Ketchup (for glaze)
- 1/3 cup Brown Sugar
- 1 teaspoon Worcestershire Sauce (for glaze)
- 1 teaspoon Ground Mustard (or golden mustard)
Instructions
Soak Bread in Milk
Cut two slices of whole wheat bread into tiny cubes, place in a bowl and add enough milk (about 1/4 cup) to fully soak the pieces. Let sit until the bread is saturated.
Time: PT5M
Chop Vegetables
Finely dice the celery rib, orange bell pepper, fresh parsley, and onion. Grate the garlic cloves.
Time: PT10M
Mix Seasonings
In a small bowl combine onion powder, ground black pepper, salt, and 2 tablespoons Worcestershire sauce. Stir until blended.
Time: PT2M
Combine Meat and Fillings
In a large mixing bowl add the 1 lb 93/7 ground beef, 1 lb 80/20 ground beef, soaked bread, chopped vegetables, grated garlic, eggs, and the seasoning mixture. Using clean hands, gently bring everything together until just combined; do not over‑mix.
Time: PT5M
Form Meatloaf in Pan
Transfer the mixture into a loaf pan, pressing gently to eliminate air pockets and smoothing the top with a spatula.
Time: PT3M
Transfer to Wire Rack
Place a wire rack on a baking sheet. Invert the loaf pan onto the rack, give a gentle tap, and lift the pan away, leaving the meatloaf on the rack.
Time: PT2M
Make Ketchup Glaze
In a small bowl combine 1½ cups ketchup, ⅓ cup brown sugar, 1 tsp Worcestershire sauce, and 1 tsp ground mustard. Stir until smooth and free of lumps.
Time: PT3M
Glaze Meatloaf
Spread the glaze evenly over the top of the meatloaf, allowing some to run down the sides.
Time: PT2M
Preheat Oven and Add Moisture
Preheat the oven to 350°F. Place a shallow pan with 3 cups of water on the lower rack to create steam during baking.
Time: PT10M
Temperature: 350°F
Bake Meatloaf
Position the rack with the meatloaf on the center rack. Bake for 60–70 minutes, or until an internal temperature of 160°F is reached.
Time: PT1H10M
Temperature: 350°F
Rest Meatloaf
Remove the loaf from the oven and let it rest on the rack for 10 minutes before slicing.
Time: PT10M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 20 g
- Fat
- 18 g
- Fiber
- 2 g
Dietary info: Contains meat, Gluten, Dairy, High protein
Allergens: Eggs, Milk, Wheat, Mustard
Ingredient Substitutions
- Instead of Whole Wheat Bread: saltine crackers, rolled oats, breadcrumbs, butter crackers
- Instead of Milk: almond milk, soy milk
- Instead of Ground Beef (93/7 lean): ground turkey, ground chicken
- Instead of Ground Beef (80/20): ground pork, ground turkey
- Instead of Onion Powder: finely minced fresh onion
- Instead of Ground Black Pepper: white pepper
- Instead of Salt: kosher salt, sea salt
- Instead of Celery Rib: celery stalk
- Instead of Orange Bell Pepper: red bell pepper, green bell pepper
- Instead of Worcestershire Sauce: soy sauce, fish sauce
- Instead of Fresh Parsley: cilantro, dried parsley
- Instead of Onion: shallots, leeks
- Instead of Large Eggs: flax egg, commercial egg replacer
- Instead of Garlic Clove: garlic powder (1 tsp), minced garlic
- Instead of Ketchup: tomato sauce, BBQ sauce (adjust sugar)
- Instead of Brown Sugar: white sugar, honey (reduce amount)
- Instead of Worcestershire Sauce: soy sauce
- Instead of Ground Mustard: dry mustard powder, prepared mustard (1 tsp)
Equipment Needed
- Cutting Board
- Chef's Knife
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
- Small Bowl
- Grater
- Spatula
- Meatloaf Pan (Loaf Pan)
- Wire Rack
- Baking Sheet
- Oven
- Meat Thermometer
Critical Steps — Do Not Skip
- Soak Bread in Milk
- Combine Meat and Fillings
- Bake Meatloaf
Chef Tips from the Video
- Using a mix of lean (93/7) and fattier (80/20) beef gives the perfect balance of tenderness and flavor.
- Steam in the oven (water pan) mimics a rotisserie environment, keeping the loaf juicy.
- Let the loaf rest; cutting too early releases all the juices.
Troubleshooting
Meatloaf turns out dry.
Ensure the bread is fully soaked and do not over‑mix the meat. Adding a little extra milk or using a higher fat beef ratio helps retain moisture.
Meatloaf is soggy in the middle.
Make sure the oven is fully preheated and the water pan does not spill onto the loaf. Bake until the internal temperature reaches 160°F.
Glaze burns or becomes too dark.
Cover the loaf loosely with foil halfway through baking or lower the oven temperature by 25°F.
Storage
Refrigerator: Cool to room temperature, then cover tightly. Keeps 3–4 days.
Freezer: Wrap individual slices in foil and place in a freezer bag. Up to 3 months.
Room temperature: Do not leave out more than 2 hours.
Make-Ahead Tips
- Prepare the meat mixture and refrigerate (covered) up to 24 hours before baking.
- Glaze can be made ahead and stored in the fridge for 2 days.
- Uncooked loaf can be frozen; bake from frozen adding 15 minutes to cooking time.
Frequently Asked Questions
What is the cultural significance and history of 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 classic comfort food, often served at family dinners and school cafeterias.
What are the traditional regional variations of meatloaf in American cuisine?
In the South, meatloaf is often topped with a tomato‑based sauce or ketchup glaze, while in the Midwest it may include ketchup mixed into the batter. Some New England versions add breadcrumbs and milk, and in the Southwest you’ll find chili peppers and cumin for a spicier loaf.
How is meatloaf traditionally served in the United States?
Classic American meatloaf is sliced and served hot with mashed potatoes, gravy, or a side of steamed vegetables. Leftovers are commonly reheated for sandwiches on Texas toast or used in casseroles.
What occasions or celebrations is meatloaf traditionally associated with in American culture?
Meatloaf is a staple for everyday family meals, potlucks, and school lunch programs. It also appears at casual gatherings, Sunday family dinners, and as a comforting dish during colder months.
How does meatloaf fit into the broader American comfort‑food tradition?
Meatloaf embodies the American comfort‑food ethos of hearty, affordable, and easy‑to‑prepare dishes that feed a family. Its simple ingredients and forgiving nature make it a go‑to recipe for home cooks seeking nostalgia and satisfaction.
What are the authentic traditional ingredients for classic American meatloaf versus acceptable substitutes?
Traditional meatloaf uses ground beef, milk‑soaked bread or breadcrumbs, eggs, onion, and a ketchup or tomato‑based glaze. Acceptable substitutes include ground turkey or pork, rolled oats or crackers for the filler, plant‑based milk, and mustard or BBQ sauce for the glaze.
What other American dishes pair well with this meatloaf recipe?
Serve the meatloaf with creamy mashed potatoes, buttered green beans, roasted carrots, or a simple garden salad. A side of homemade cheese sauce, as shown in the video, also complements the flavors nicely.
What are the most common mistakes to avoid when making this meatloaf?
Common mistakes include over‑mixing the meat, which creates a dense loaf, not soaking the bread enough, and baking without steam, which can dry the interior. Also, forgetting to check the internal temperature can lead to under‑cooked meat.
Why does this meatloaf recipe use both lean (93/7) and 80/20 ground beef instead of just one type?
Combining lean and 80/20 beef balances protein richness with enough fat to keep the loaf moist. Using only lean meat can result in a dry loaf, while all 80/20 can be overly greasy.
Can I make this meatloaf ahead of time and how should I store it?
Yes, you can assemble the loaf, cover it, and refrigerate for up to 24 hours before baking. After cooking, let it cool, then wrap slices tightly and store 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 everyday comfort foods, quick weeknight meals, and practical kitchen tips for home cooks of all skill levels.
How does the YouTube channel Rachel's Step by Step's approach to American comfort food differ from other cooking channels?
Rachel's Step by Step emphasizes minimal equipment, pantry‑staple ingredients, and detailed visual cues, making classic American dishes like meatloaf accessible without fancy gadgets. The channel often highlights cost‑effective variations and leftover ideas, which sets it apart from more gourmet‑focused channels.
Last updated: September 6, 2026
