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Tips for Masterful Meatloaf

Everyday Food, Volume 46 October 2007

Choosing ground chuck rather than ground sirloin or another leaner ground beef will give you a juicier and more flavorful meatloaf. If you don't want to use pork, then all beef is fine.

Using fresh breadcrumbs instead of dried makes for a more tender meatloaf.

Mixing the meatloaf mixture gently prevents it from becoming dense and tough while it bakes.

Grating the onion on a box grater (instead of chopping it) helps it cook through and become sweet as the meatloaf bakes, instead of staying raw-tasting and crunchy.

Lining the baking sheet with aluminum foil or parchment paper makes cleanup easy.

Allowing the meatloaf to rest after it comes out of the oven lets the juices redistribute.

Get Our Classic Meatloaf Recipe.