The Perfect 1-Pound Meatloaf Recipe: Classic Comfort with a Modern Twist:
Meatloaf is comfort food that has been passed down for generations in America. It’s hearty, satisfying, and incredibly versatile. Whether served up with mashed potatoes, steamed vegetables, or simply enjoyed on its own, meatloaf is one of those meals that carries warmth and satisfaction with every bite. In this article, we will dive into a basic classic recipe for a 1-pound meatloaf, covering all the details you need to make it moist and full of flavor. Along the way, we will provide you with tips and variations so that you can easily adopt and adapt this recipe to your liking.
Ingredients for Classic 1-Pound Meatloaf:
In order to make a really flavorful and juicy 1-pound meatloaf, you should not forget to have the following:
- 1 pound of ground beef: This should be a mixture of lean and fatty cuts of meat for the best flavor and moisture. The ideal ratio is 80/20.
- 1/2 cup breadcrumbs: These play a vital binding role in the meatloaf, hence preventing it from falling apart and absorbing moisture.
- 1/2 cup milk: This adds to the moisture and helps retain the tenderness of the meatloaf.
- 1 large egg: It is also a binder that helps in holding the meatloaf together.
- 1 small onion: Finely chopped, it adds flavor and moisture.
- 2 cloves garlic: Minced, for an added depth of savory flavor.
- 1/4 cup ketchup: Adds sweetness and helps with flavor.
- 2 tablespoons Worcestershire sauce: Adds to the umami flavor in the meatloaf.
- 1 teaspoon salt: To season the meatloaf.
- 1/2 teaspoon black pepper: Adds a little heat.
- 1/2 teaspoon dried oregano: For a light, herbal flavor.
- 1/2 teaspoon dried thyme: Because it sets off so well with the savory elements.
- 1 tablespoon olive oil: To sauté the onions and garlic.
How to Make a Classic 1-Pound Meatloaf:
1. Heat the Oven:
Heat the oven to a temperature of about 375°F or 190°C. This will ensure that the meatloaf cooks properly and that it creates a nice crust.
2. Chop the Vegetables:
In a medium skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook until it becomes translucent and soft, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant. Let cool slightly.
3. Combine the Ingredients:
In a large mixing bowl, mix together the ground beef, breadcrumbs, milk, egg, cooked onions and garlic, ketchup, Worcestershire sauce, salt, black pepper, oregano, and thyme. Using your hands or a spoon, lightly mix the ingredients only just until everything is combined. Do not overmix, or the meatloaf will become tough.
4. Shape the Meatloaf:
Using the baking sheet or a loaf pan, place on it the meat mixture and shape as a loaf. The estimated measurement of the loaf must be 8 inches long and 4 inches wide. Take a piece of parchment paper and cover a baking sheet for the reason that it may stick to the sheet.
5. Bake the Meatloaf:
Bake in the preheated oven for about 45-55 minutes until it reaches an internal temperature of 160°F. If you like getting a caramelized top, then in the last 10 minutes of baking, you can brush the meatloaf with ketchup or with a mixture of ketchup and brown sugar.
6. Rest and Serve:
Remove the meatloaf from the oven and let it rest for about 10 minutes before slicing. This allows the juices to distribute within the meat, enabling slices to easily cut without them falling apart.
Tips for Perfect Meatloaf:
1. Use the Right Meat:
The success or failure of a moist and flavorful meatloaf starts with choosing the right meat. Eighty percent lean and twenty percent fat makes the best flavor and texture. If you like, take it down a notch with adding in some leaner ground turkey or pork.
2. Don’t Overmix:
Overmixing the meatloaf leads to a tough and dense texture. Mix ingredients only until combined to keep the meatloaf tender.
3. Add Vegetables:
More flavor and nutritional value can be incorporated into the mixture by adding in finely chopped vegetables, such as bell peppers, carrots, or celery. Sauté them with the onions and garlic for maximum flavor.
4. Utilize a Meat Thermometer:
In order to ensure that your meatloaf reaches the right internal temperature, a meat thermometer should be utilized. The temperature should reach 160°F (70°C) for safety reasons.
5. Let It Rest:
Finally, letting the meatloaf rest before cutting means that it will be juicy and full of flavor. This is the most sensitive stage necessary for perfection in a meatloaf’s texture.
Variations on the Classic Meatloaf Recipe:
1. BBQ Meatloaf
Give it that barbecue taste by adding to your meatloaf mixture some BBQ sauce. Replace ketchup with BBQ sauce, and then brush more BBQ sauce on top of your meatloaf during the last 10 minutes of baking.
2. Italian Meatloaf
Stir in for Italian flair: Parmesan cheese, fresh basil, and some red pepper flakes. Follow through with marinara sauce and mozzarella cheese for the most delicious variations.
3. Bacon-Wrapped Meatloaf
Wrap your meatloaf with strips of bacon before baking. The bacon adds a satisfying crunch and a nice salty, smoky flavor to the meatloaf.
4. Veggie-Packed Meatloaf
Add finely chopped vegetables, such as mushrooms, spinach, or zucchini, to the meat mixture for that added boost. Make sure to sauté them beforehand to get rid of that excess moisture and enhance their flavors.
