Meat Loaf(From 1975 Edition)
A hearty meatloaf combining beef and pork with savory seasonings, topped with bacon, perfect for family dinners or gatherings that crave comforting flavors.
Ingredients
Instructions
- Add beef, pork, salt, pepper, eggs (slightly beaten), and chopped onion to a mixing bowl.
- Mix in bread crumbs, milk, ketchup, and Worcestershire sauce until well combined.
- Shape the mixture into a loaf and place it in a baking pan.
- Lay bacon slices across the top of the loaf.
- Bake in a hot oven at 400°F (200°C) for 1½ hours, basting with ½ cup hot water occasionally.
Tips & Substitutions
For a flavorful twist, consider adding minced garlic or fresh herbs like parsley to the meat mixture. If you're looking for a healthier option, you can substitute ground turkey for the beef and pork. To prevent the loaf from being dry, ensure you don't overmix the ingredients, and consider using fresh breadcrumbs instead of dried for added moisture.
Serving Suggestions
Serve the meatloaf with classic sides such as mashed potatoes and green beans for a comforting meal. For a twist, try pairing it with roasted vegetables or a fresh salad. It also pairs beautifully with Cheesy Mushroom Meat Loaf for a hearty dinner. Don't forget to drizzle some extra ketchup on top for added flavor!
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to four days. To reheat, place slices of the meatloaf in a baking dish, cover with foil, and warm in a preheated oven at 350°F (175°C) until heated through. You can also microwave individual portions for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Meat Loaf(From 1975 Edition) contains roughly 896 calories, with 42g protein, 85g carbohydrates, and 43g fat. It is an excellent source of protein (83% of the Daily Value), iron (42% of the Daily Value), and calcium (32% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 2066mg per serving (90% 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 make meatloaf ahead of time?
Yes, you can prepare the meatloaf mixture, shape it, and store it in the refrigerator for up to 24 hours before baking. This allows the flavors to meld together. Just remember to bring it to room temperature before baking for even cooking.
What can I use instead of breadcrumbs?
If you need a substitute for breadcrumbs, consider using crushed crackers, oats, or even cooked rice. Each option will provide a different texture, so choose based on your preference. For a gluten-free option, almond flour can also work well.
How do I know when the meatloaf is done?
The best way to check if your meatloaf is cooked through is to use a meat thermometer. Insert it into the center of the loaf; it should read 160°F (70°C) when fully cooked. Alternatively, the meatloaf should be firm to the touch and the juices should run clear.
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).