The Best Meatloaf Recipe You'll Ever Make
Meatloaf is a well-loved comfort food that has been a choice of frugal homemakers for many generations. While most meatloaf recipes rely on ground beef, the best meatloaf recipe you'll ever make allows you to use other types of ground meats such as ground turkey or ground venison in combination with the ground beef.
The result of mixing more than one type of ground meat in your meatloaf is the added flavor and juiciness that comes from wild game or poultry. The seasonings, bread crumbs and oats help to keep the meatloaf juicy and filled with flavor. You can make this recipe in a frugal way by using stale bread to make the bread crumbs. Leftover garlic bread is a great choice for the bread crumbs in this recipe and adds a wonderful flavor to the finished meatloaf.
This meatloaf is easy to make and you can freeze it before or after baking. While you have the meatloaf in the oven, you can add any side dishes you desire, such as homemade biscuits or baked potatoes and cook them all at the same time. This meatloaf goes well with a side dish of potatoes au gratin or mashed potatoes topped with brown gravy. Alternatively, you could slice the meatloaf and serve it on toasted hoagie rolls or slider rolls for a quick sandwich.
The Best Meatloaf Recipe
2 lbs 80/20 hamburger or a combination of ground beef and ground turkey or ground venison
2 large eggs
1/4 cup milk
½ cup Italian bread crumbs or ½ plain bread crumbs plus 1 tsp Italian seasoning
½ cup quick cooking oats
½ tsp salt
1 tbsp fresh parsley
½ cup grated Parmesan cheese
½ cup ketchup, if desired
Mix all ingredients except the ketchup in a large mixing bowl. Use clean, bare hands to mix. You will need to mix for several minutes for an even distribution of the ingredients.
Put the meat mixture into a standard size loaf pan. Cover the top of the loaf pan with aluminum foil. Bake the covered meatloaf in the oven at 350 degrees Fahrenheit for 50 minutes.
Take the meatloaf out of the oven. Remove the sheet of aluminum foil. If desired, distribute ketchup over the top of the meatloaf. Cook the meatloaf for another 10 minutes. To test for done-ness, the juices in the pan should run clear when you drain them.
Drain any grease out of the loaf pan. Allow the meatloaf to cool for 5 minutes before cutting it into slices. Serve hot, and promptly refrigerate any leftovers.
This meatloaf recipe is a great dish to bring to a family potluck or to serve when company comes over. It makes enough servings so that everyone will have plenty to eat. If desired, you can make a double batch and bake two meatloaves at once.