Homemade Meatloaf

Probably one of my favorite dishes, meatloaf goes well with a number of things. You’ll be hard pressed to find another pair like potatoes romanoff, though.

In this post, we’re going to breakdown how to make mouth-watering homemade meatloaf. Guaranteed to be better than that over priced restaurant you like to go to.

So, let’s get into it.

Prep

Gather ingredients/materials

You’ll need to gather a few ingredients/materials to start for the meatloaf.

  • Non-stick cooktop pan (Le Creuset preferred)
  • Loaf pan
  • Mixing bowl(s)
  • Knife (Sabatier is what I use)
  • Mixing spoon
  • Spatula (two preferably)
  • Aluminum foil
  • Land of Lakes unsalted butter
  • 1 pound of ground beef (More lean, the better)
  • 1 can of Campbell’s tomato soup
  • 3/4 cup of uncooked oats
  • 1/4 cup of milk
  • Large shallot
  • Fresh parsley
  • Dashes of worcestershire sauce
  • 1 large egg
  • Salt and pepper
  • House spices
  • Olive oil

Step #1

Begin recipe

  • Dice shallot finely, sauté in non-stick pan on cooktop with a knob of land of lakes unsalted butter.
  • Grab mixing bowl and other ingredients.

Step #2

Mix ingredients

  • In a large mixing bowl, break up ground beef finely.
  • Mix sautéed shallot, parsley, 1 large egg, 1/4 cup of milk, 1 tablespoon of Worcestershire sauce, and salt and pepper with meat.
  • Incorporate all ingredients evenly.
  • After mixing, grab a small bowl and proceed to use 3/4 of the can of tomato soup to incorporate with 3/4 of a cup of uncooked oats.
  • Once the oats and soup have incorporated evenly, add to meat mixture.
  • Remaining tomato soup will be used later, so don’t discard it!

Step #3

Transfer mixture to loaf pan

  • Lightly oil and/or butter a small loaf pan.
  • Using hands, mold meatloaf mixture into a football shape, tossing around until no visible holes can be seen.
  • Transfer mixture to the loaf pan.
  • Using a spatula (preferably two) stick at both ends of mixture and press together to pack tightly (this step is very important).
  • Leave to chill in the fridge for a few hours or overnight.
Your loaf should look like this before cooking.

Step #4

Cook and Serve!

  • Preheat oven to 350F.
  • After refrigeration, take loaf pan and proceed to use spatulas to pack together mixture once more.
  • Cook for 90 minutes with foil on top of loaf pan.
  • Take loaf out of oven, baste with remaining tomato soup on top.
  • Repeat packing step before using two spatulas.
  • Return to oven and cook uncovered for an additional 20 minutes.
  • Serve after 15-20 mins of cooling!
Mhmmmm

Notes

The spatula step is pretty important, if it sounds silly let me explain why you need to do it. Since you’re not using anything other than an egg to essentially bind the meat mixture together, it’s prone to crumbling and breaking apart under heat. Tightly packing the mixture in combination with refrigeration ensures it stays together throughout cooking.