Kurt'S Mom'S Meat Loaf
A hearty meatloaf blending ground beef with sage, onions, and bread, baked to perfection. Ideal for comforting family dinners and versatile enough for various sides.
Ingredients
Instructions
- Mix all ingredients in a large bowl, using a wooden spoon, rice spatula, or hands.
- Place the mixture in an ungreased loaf pan.
- Form and round out the mixture to fit the pan.
- Bake at 375°F for 45 minutes to 1 hour or until done.
Tips & Substitutions
For added moisture and flavor, consider substituting half of the ground beef with ground turkey or pork. If you don’t have dried bread, you can use fresh bread, but slightly reduce the milk. Incorporating chopped bell peppers or mushrooms can enhance the texture and taste. Let the meatloaf rest for 10 minutes before slicing for cleaner cuts.
Serving Suggestions
Slice the meatloaf and serve it warm with a drizzle of catsup or tomato sauce on top. Pair it with creamy mashed potatoes and steamed green beans for a comforting meal. It also pairs beautifully with Rice Malange for a hearty dinner or can be served cold in sandwiches for lunch.
Storage & Reheating
Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. To reheat, slice the meatloaf and place it in a baking dish with a splash of broth or tomato sauce to keep it moist. Cover with foil and heat in a 350°F oven for 20-25 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Kurt'S Mom'S Meat Loaf contains roughly 479 calories, with 7g protein, 81g carbohydrates, and 15g fat. It is a good source of vitamin A (15% of the Daily Value), protein (13% of the Daily Value), and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 959mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze meatloaf for later?
Yes, you can freeze meatloaf before or after cooking. Wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and then bake until heated through.
What can I use instead of sage?
If you don't have sage, try using Italian seasoning or thyme as a substitute. However, keep in mind that the flavor will vary slightly. Fresh herbs can also be used; just chop them finely and use about double the amount compared to dried herbs for the best results.
How do I know when the meatloaf is done?
The best way to check if the meatloaf is done is to use a meat thermometer. It should read 160°F in the center. If you don’t have one, cut into the middle to check that it is no longer pink and the juices run clear. Let it rest for a few minutes before slicing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).