Meatloaf Recipe America’s Test Kitchen: Foolproof Family Favorite

I’m sharing my go-to meatloaf recipe, perfected through America’s Test Kitchen techniques. This foolproof family favorite delivers tender results every time. With simple ingredients and straightforward steps, you’ll have dinner on the table in under an hour.

Using a mix of ground beef and pork creates a moist, flavorful loaf. The key is gentle handling and precise temperature control. Let’s get started with this comforting classic that’ll become a staple in your household.

Ingredients for Meatloaf Recipe America’s Test Kitchen

Simple ingredients come together to make this comforting meatloaf that’s both tender and flavorful.

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Gentle handling is key here. Don’t overmix the meat or you’ll end up with a tough loaf. I like to use my hands (clean, of course!) to gently combine everything just until it comes together. The mix of beef and pork gives a nice balance—if you only have beef, that’s fine too. For the breadcrumbs, Italian-seasoned adds a nice flavor boost.

No ketchup? Tomato paste with a splash of water gets you close. Want more flavor? Penzeys has great spice blends that work well here. If you’re out of Worcestershire, soy sauce or fish sauce (for non-vegetarian) can substitute in a pinch. The oregano can be swapped for thyme or a mix of both.

This keeps beautifully—3-4 days in the fridge, 3 months frozen. I like to slice it first so I can grab individual portions. Reheats nicely in the microwave or oven. If you’re making ahead, shape the loaf, wrap it tight, and refrigerate overnight before baking.

Step-by-Step Instructions for Meatloaf

Here’s the method that delivers a perfectly moist meatloaf every time.

Step 1: Prepare the Meat Mixture

In a large bowl, combine the 0.75 lb Ground Beef and 0.25 lb Ground Pork. I like to use my hands for this – it helps distribute the meat evenly. Break up any clumps and mix until just combined. Be careful not to overmix, as this can make the meatloaf dense.

Next, add the 1 cup Breadcrumbs, 0.5 cup Milk, 2 whole Large Eggs, finely chopped onion, and 3 cloves minced Garlic Cloves. Mix gently until the ingredients are just incorporated. The mixture should still be slightly loose – don’t worry if it doesn’t hold together perfectly at this stage.

Step 2: Mix in Flavorings and Shape the Loaf

Add the 0.25 cup Ketchup, 2 tbsp Worcestershire Sauce, 1 tsp Dried Oregano, 1.5 tsp Salt, and 0.5 tsp Black Pepper to the meat mixture. Mix everything together with your hands or a wooden spoon until just combined. Be gentle to avoid compacting the meat too much.

Transfer the mixture to a rimmed baking sheet or broiler pan. Use your hands to shape it into a loaf about 9 inches long and 5 inches wide. Make a slight indentation along the top to help it cook evenly. Don’t overwork the meat – you want to maintain a loose texture for the best results.

Step 3: Bake to Perfection

Preheat your oven to 375°F. Place the shaped meatloaf on the middle rack and bake for 45-50 minutes. You’ll know it’s done when the internal temperature reaches 160°F on an instant-read thermometer inserted into the center.

While the meatloaf is baking, prepare the glaze by mixing a little extra ketchup with some additional flavorings if desired. After the meatloaf has baked for 45 minutes, brush the glaze over the top. Return it to the oven for the remaining 5-10 minutes until the glaze is nicely browned.

Step 4: Rest Before Serving

Once the meatloaf is done, remove it from the oven and let it rest on the baking sheet for 10-15 minutes. This resting period is crucial – it allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful.

Transfer the meatloaf to a cutting board and slice it against the grain into 1-inch thick slices. Serve hot with your favorite sides. The meatloaf should be nicely browned on the outside, with a tender, moist interior that holds together well when sliced.

Wine and Beer Pairings for meatloaf recipe americas test kitchen

Red Wine Pairings

A dry red wine pairs beautifully with meatloaf. I recommend a Pinot Noir or Merlot as they complement the rich flavors without overpowering them. For something bolder, try a Syrah/Shiraz which stands up nicely to the savory meatloaf. When choosing a red, look for wines with moderate acidity and tannins to balance the dish’s richness. 🍷

White Wine Alternatives

If you prefer white wine, a dry Riesling or Pinot Grigio can work well. The crisp acidity helps cut through the meatloaf’s richness. For a more unique pairing, try a dry Gewürztraminer which adds an interesting aromatic contrast. White wines work particularly well if your meatloaf has significant tomato or herb components. 🌟

Beer Pairing Options

For beer lovers, a brown ale or amber ale pairs nicely with meatloaf. The malty sweetness complements the savory flavors while the moderate hop bitterness helps balance the dish. If you prefer something lighter, a crisp lager can cleanse your palate between bites. Avoid heavily hopped IPAs as they might clash with the meatloaf’s flavors. 🍺

Consider the Glaze

The type of glaze you use on your meatloaf can influence your beverage choice. A ketchup-based glaze pairs well with the red wines mentioned earlier. If you’ve used a BBQ sauce or honey glaze, you might want to adjust your pairing accordingly – perhaps opting for a sweeter beer or a fruit-forward wine to match the added sweetness. 🔥

Personal Preference Matters

Ultimately, the best pairing is what you enjoy most. I love experimenting with different wines and beers to find the perfect match for my meatloaf. Don’t be afraid to try various combinations until you find your new favorite pairing. Whether it’s a glass of Cabernet Sauvignon or a cold pilsner, the right beverage can elevate your dining experience. Cheers!