Article featured image
Save this recipe as a blank canvas and you'll be set for the rest of your meatloaf endeavors. (Photo: Mark Shaw.)

There are meatloaf recipes, and then there are meatloaf recipes. This one falls under one of those categories. Simply put, like our recipe for mashed potatoes, this is the last one you’ll ever need. As with all recipes starring ground beef, we recommend you head to a real-life legitimate butcher for your 80/20 (that’s 80% beef and 20% fat — trust us). Once that’s done, all you’ll need are eager, willing and recently washed hands. There’s only one way to mix meatloaf. Make extras, because you’ll want sandwiches.

Treat this formula as a blank canvas. Everyone has their favorite meatloaf add-in — some can’t do without chopped carrots, others require parsley or other such vegetation. We recommend mixing in a caramelized onion or two before baking, because nothing loves ground beef like sweet, sticky onions.

We recommend Nordic Ware natural aluminum commercial half sheet baking pans available on Amazon.

And FYI, we discovered meatloaf’s favorite side dish during our last test kitchen.