Next, you’ll want to bake the meatloaf in the oven for about 45 minutes to an hour, or until the internal temperature reaches 160°F (70°C). If you prefer, you can cover the top with aluminum foil to help keep it moist, especially if you like a softer crust. As it bakes, I love to make a simple glaze with ketchup, brown sugar, and a dash of Worcestershire sauce; just spread it on top during the last 15 minutes of baking for a sweet and tangy finish. When it’s done, let the meatloaf rest for about 10 minutes before slicing, as this helps keep it from crumbling.
Watching my family gather around the table, eagerly waiting for a slice, is one of my favorite sights. The comforting aroma has everyone looking forward to dinner! When slicing, I like to use a serrated knife to get clean edges. Serve your meatloaf with your favorite sides—mashed potatoes, green beans, or a fresh salad compliment it perfectly.
Pro Tips for Best Results
Over the years of making this recipe, I’ve learned a few little secrets that help elevate the dish. First, I like to sauté the onions and bell peppers before mixing them in. This helps to caramelize their natural sugars and brings out amazing flavors. Plus, the aroma of sautéing veggies fills my kitchen with nostalgia!
Another trick I’ve discovered is to make mini meatloaf shapes instead of one large loaf. I shape the mixture into smaller loaves and bake them on a sheet pan. This not only cuts down on cooking time, but it also allows each mini-meatloaf to develop that nice crust on all sides. My family loves this version!
Lastly, don’t be afraid to customize the stuffing flavor! I have experimented with different varieties, from cornbread to herb stuffing, and each one brings a unique twist. It’s so fun to mix things up based on what I have in my pantry.
Common Mistakes to Avoid
One common mistake I’ve seen (and made myself) is using too much liquid. The stuffing mix already absorbs moisture, so adding extra can lead to a soggy meatloaf. It might seem like you need more liquid, but trust me, stick to the recipe for the best texture. (See the next page below to continue…)