Classic Meatloaf

If you usually bake meatloaf in a loaf pan, you'll be surprised to see what a nice crust it gets when it's shaped free-form and cooked on a baking sheet.

  • Prep:
  • Total Time:
  • Servings: 6
Classic Meatloaf

Photography: José Manuel Picayo Rivera

Source: Everyday Food, October 2007


  • 3 slices white sandwich bread
  • 1/3 cup whole milk
  • 1 1/2 pounds ground beef chuck
  • 1/2 pound ground pork
  • 1/2 medium onion, grated
  • 2 garlic cloves, minced
  • 1 large egg
  • 1/2 cup ketchup
  • Coarse salt and ground pepper


  1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.

  2. Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add bread-milk mixture, and mix very gently with a fork (do not overmix).

  3. Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.

  4. Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.


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