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Momma McEachern’s Easy Homestyle Meatloaf Recipe

    Meatloaf is a fast & easy meal for mom to make, and a hearth & home comfort food that the whole family loves. Here’s the easy homestyle meatloaf recipe I use for my crew.


    Disclosure: Some of the links below are affiliate links (marked with an *). This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

    My meatloaf tip from experience.

    You have to remove the meatloaf from the pan after it’s finished cooking. If you don’t it soaks up the grease and isn’t the comfort food you were hoping for.

    It is so much easier to remove without crumbling if you use a Rachael Ray Meatloaf Pan* with removable insert.

    No, I didn’t splurge for one myself.

    It was a Christmas present from my youngest son who loves meatloaf. And now I couldn’t live without it!

    It’s a loaf pan too.

    Rachael Ray Meatloaf Pan

    Looking for the homestyle meatloaf recipe your mother made?

    She probably used the classic meatloaf recipe using onion soup mix. Substitute the meatloaf seasoning in this recipe for onion soup mix and it will be just like your momma’s meatloaf recipe.

    Momma McEachern’s Easy Homestyle Meatloaf

    This is the comfort food most requested by my family. This recipe is so easy but so good!

    • 1 lb ground beef (80% beef 20% fat is best – NOT lean)
    • 1 lb ground pork (lean if possible)
    • ½ c Italian seasoned bread crumbs
    • ½ c beef broth
    • 1 pkg McCormick meatloaf seasoning
    • 1 egg, beaten
    • favorite BBQ sauce or ketchup
    1. Preheat oven at 350°F.

    2. Make a panade (a starch and liquid mixture that is used as a binding agent and keeps ground beef from drying out) by mixing bread crumbs and broth in a bowl and set aside to soak while mixing other ingredients.

    3. Mix the beef, pork, onion soup mix, and egg in a large bowl. (I use my hands to gently squish it all together.)

    4. Fill a greased loaf pan 3/4 full. Or for individual serving size (and faster cooking time) put in greased muffin tin or mini loaf pan. Put pan on a baking sheet with a rim to catch any drippings.

    5. If you’d like, you can put a layer of ketchup or BBQ sauce on top for a glaze. Or not.

    6. Bake for 60 minutes for loaf pan or 15 minutes for mini-loaves or muffin tin. Put sauce or glaze on top and return to oven for another 10 minutes.

    7. Meatloaf should be firm to the touch and has shrunk from the edge of the pan. Test doneness with thermometer in the center of the loaf. It should be 160°F.

    8. Remove from pan immediately so it doesn’t soak up the grease. Let the loaf rest for 10 minutes before slicing so they don’t crumble. If you’re concerned about the meatloaf being too cold when served, you can tent it with foil while resting. (But I’ve gotta be honest. I never do!)

     

    To refrigerate:

    • wrap in foil and refrigerate for 3-4 days
    • it tastes better the next day! 

     

    To freeze:

    • slice leftover meatloaf, lay on a baking sheet and freeze
    • put frozen slices in an airtight container and return to freezer
    • now you can use as many single slices as required
    • can freeze up to 2 months

     

    Cleaning Tip: line your loaf pan with foil to make clean up easier.

    Main Course
    American
    comfort food

    Serve meatloaf with:

    • Potatoes: mashed potatoes or crispy home fries
    • Vegetables: sweet peas or green beans
    • Bread: dinner rolls
    • Salad: garden salad or tomato salad

    Want more meatloaf recipes?

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    Want to see our new meatloaf recipes?

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