Meatloaf

The epitome of a classic, reliable dinner, meatloaf can be many things to different people. For some, it's a dependable weeknight dinner; for others, a nostalgic comfort food from childhood. Whatever it is for you, one thing is for sure: Your go-to recipe should be simple and dependable, but also packed with flavor to keep you (and your family and guests) coming back for more. We tested this recipe again and again to guarantee that it was worthy of being your new forever go-to, never-fail meatloaf. Read on for our most essential tips and ingredients to make it the best it can be:

The key ingredients for moist meatloaf:
— Gelatin. We know what you’re thinking… Who invited her to the party? It might seem wild, but this really is our best-kept secret for moist meatloaf. It adds structure, helps keep the liquid in the meatloaf in, and makes the final loaf much richer. We’ve used Knox unflavored gelatin, but any other brand will work just as fine.
—Saltines. Soda crackers are a touch briny, super-tender, and full of starch—all of which we’re looking for to keep all of the delicious juices in our loaf. If you don’t have Saltines on hand, you can use bread crumbs or panko instead.
—Condiments. Tomato paste, Dijon, and fermented products like Worcestershire and soy sauce all come together here to create a standout (yet familiar) umami-rich depth of flavor.
—Eggs. We like to use eggs in our ground meat recipes (like hamburgers, meatballs, etc.) to help add support and flavor. Without them, you risk your meatloaf falling apart when you slice into it.
—Beef & Pork. Although we love beef by itself, we found that by adding higher-in-fat pork, you’ll end up with a more tender meatloaf. Needless to say, if you don’t want to use pork in the recipe, that’s perfectly fine! Just replace it with 1/2 lb. of any other meat you’d prefer to use.

The four commandments for making perfect meatloaf:
—How long should I cook my veggies? You might be tempted to get the job done as quickly as possible, but it really is important to cook your onion and celery for 10 to 15 minutes before adding other ingredients here. Doing so will maximize their sweetness and help the flavor of your meatloaf really shine.
— Should I use a loaf pan or a baking sheet? Here at Delish, we're team loaf pan. It helps us achieve those crisp edges we're looking for, and guarantees our meatloaf's shape holds.
—How do I know when my meatloaf is done? It can be hard to tell when a meatloaf is done, meaning it’s easy to end up with one that is under- or overcooked. Using an instant thermometer to ensure that the middle of the loaf is cooked to exactly 155° is the best way to guarantee it’s perfectly done.
—How do I keep my meatloaf from falling apart? As dryness is our number one enemy for this recipe, it’s important that you only mix everything (including our binding ingredients: eggs and Saltines) until everything is just incorporated and the meat only slightly sticks together.

Storage and freezing.
If you have any leftovers—or want to bake ahead—bake the meatloaf as directed, let it cool completely, then wrap in plastic wrap and store in the refrigerator for up to 3 days. To reheat, place in a 350° oven, covered with foil so it doesn’t dry out, and bake until it’s warmed through. Alternatively, you can also cut slices and heat them in a bowl in the microwave. If you want to freeze your meatloaf, let it cool, then take out of the loaf pan, wrap tightly in plastic wrap and freeze for around 1 month.

Made this? Let us know how it went in the comments below!