Trisha Yearwood’s Meatloaf Recipe

If you grew up dreading the dry, dense bricks of ground beef often served at family dinners, it is time to give this classic comfort food a second chance. Trisha Yearwood’s meatloaf recipe is everything you need to say goodbye to boring meatloaf once and for all!

What makes this recipe truly phenomenal is how utterly moist and juicy it turns out. While the ingredient list is beautifully traditional, it is the simple execution that sticks the landing. The addition of crushed saltine crackers helps bind the meat while absorbing and retaining the natural juices, while a heavy hit of ketchup and mustard ensures every bite is packed with tangy flavor.

With basic ingredients and easy-to-follow steps, you will have a stunning, irresistible main course on the table with minimal effort. This fool-proof recipe yields two perfectly sized loaves, making it ideal for feeding a large crowd or slicing up for incredible leftover meatloaf sandwiches the next day!

Pro-Tips for the Best Meatloaf

To ensure your meatloaf is juicy, tender, and slices perfectly for Sunday dinner, keep these crucial kitchen tips in mind:

• Do Not Overmix: This is the most common mistake! Overworking the ground beef causes the proteins to compress, resulting in a dense, tough loaf. Blend the mixture just until the ingredients are evenly distributed, and use a light hand when forming the loaves.
• Pick the Right Beef: No one wants dry meatloaf, so be sure to use 80/20 ground beef. The 20% fat content is essential for a moist, flavorful result. If you must use a leaner grind (like 90/10), consider adding a splash of milk or a scoop of tomato sauce to the mix to supplement the lost moisture.
• Check the Temp, Then Rest: Do not guess when your meatloaf is done. Use a digital meat thermometer to check the absolute center. Once it reaches an internal temperature of 160°F (71°C), pull it from the oven. Crucially, you must let it rest for 10 to 15 minutes before slicing so the juices can redistribute. If you cut it too soon, it will crumble!

Delicious Variations to Try

This traditional recipe is a fantastic baseline that is easily adaptable to your family’s tastes. Try these simple flavor upgrades:

• Bring on the Herbs: Elevate the savory notes by seasoning the beef mixture with a dash of Worcestershire sauce, a teaspoon of dried thyme, or a heavy sprinkle of smoked paprika.
• Cheese Please: Beef and cheese are a match made in heaven. Try folding a cup of shredded sharp cheddar or spicy Pepper Jack directly into the meat mixture before baking.
• The Sweet Glaze: While this recipe mixes the ketchup directly into the loaf, many home cooks love a sticky glaze! Before baking, brush the top of the loaves with a mixture of ketchup, a splash of apple cider vinegar, and a spoonful of brown sugar.

Also Read : Oven Crisp Chicken Wings

Trisha Yearwood’s Meatloaf Recipe

Recipe by RecipesVilla

0.0 from 0 votes

Servings

10

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

350

kcal

Ingredients

• The Meatloaf:

• 2 pounds lean ground beef (preferably 80/20)

• 20 saltine crackers, crushed into fine crumbs

• 1 large egg, slightly beaten

• 1/2 cup ketchup

• 1 tablespoon yellow mustard

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1/2 yellow onion, finely chopped

• Optional Serving Ingredients:

• White bread slices, lettuce, and sliced tomato (for sandwiches)

Directions

• Prep the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
• Mix the Ingredients: In a large mixing bowl (or the bowl of a stand mixer), combine the ground beef, crushed cracker crumbs, beaten egg, ketchup, mustard, salt, pepper, and finely chopped onion.
• Blend Gently: Blend the mixture together using your hands or the paddle attachment on a stand mixer on low speed. Mix just until the ingredients are combined; do not overmix!
• Form the Loaves: Divide the mixture in half. Form the beef into two equal-sized loaves.
• Pan Placement: Place the two loaves into the prepared 9×13-inch baking pan crosswise (meaning they sit parallel to the short sides of the pan with space between them).
• Bake: Bake the loaves in the preheated oven for about 1 hour, or until they are browned and a meat thermometer inserted into the center reads 160°F (71°C).
• Rest and Serve: Using a large spatula, immediately transfer the cooked loaves to a cutting board or serving platter. Let them cool and rest for 10 to 15 minutes to firm up. Slice, serve, and enjoy!

Notes

• Make-Ahead / Storage: Store leftover meatloaf wrapped tightly in aluminum foil or in an airtight container in the refrigerator for 3 to 4 days.
• Freezing: This recipe freezes beautifully! Let the cooked meatloaf cool completely to room temperature. Wrap it tightly in aluminum foil, place it in a freezer-safe bag, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• The Ultimate Sandwich: To make a fantastic leftover sandwich, place a thick slice of cold or warmed meatloaf between two slices of soft white bread, topped with crisp lettuce, fresh tomato, and extra ketchup!