Meatloaf is versatile. Use ground meat or poultry and simply change up the herbs and spices or add in some vegetables and you create an entirely different flavor profile. Try this recipe for Meatloaf with Spicy Ketchup.
Bread crumbs, originally used as a filler when meat was rationed during WWII or to stretch a meat dish on a limited budget, are still worth adding in a small amount because they absorb juices during cooking and keep the meatloaf moist.
Meatloaf can take many forms. Free form, stuffed into a loaf pan, individual mini meatloafs; or make meatballs. Mini meatballs are great hors d’oeuvres, serve with a dipping sauce. The possibilities are endless.
I like to make individual free-form meatloaves, which get a nice crust on the top and the sides. I use a scale, an inexpensive one with a needle dial that is more than sufficient. Weighing and shaping each meatloaf ensures they cook evenly and everyone gets the same portion size.
Meatloaf and meatballs freeze well. Place on a tray and put in the freezer. Once frozen, wrap tightly and return to the freezer. Don’t thaw before using, cook the meatloaf frozen and add the frozen meatballs to a sauce.
This is a basic recipe, which yields five and one-half pounds of the mixture. This can be made into 11 seven-ounce mini meatloafs, 40 two-ounce meatballs, one or two large meatloafs, or a combination. I’ve also included a spicy ketchup sauce for glazing the meatloaf during the last ten minutes.
Sauce
Whisk together the ketchup, mustard, Worcestershire sauce, ancho chili powder, cumin, coriander, oregano and chipotle powder. Try this with a hot Dijon mustard, such as Inglehoffer, for an extra kick.
Meatloaf
Crack the eggs into a large mixing bowl, add the milk and beat until frothy.
Stir in the breadcrumbs, onion, cheese, mustard, herb seasoning, garlic, salt and pepper.
Add the meat to the bowl.
Knead the breadcrumb mixture and meat together until thoroughly combined.
At this point, I take a spoonful and panfry it to check on seasonings an important step in recipe development and an easy place to make adjustments.
And I’m always happy to have a nosh! No changes needed – wish I had cooked a bigger piece…
Forming
Mini meatloaves: 7 ounces
Meatballs: 2 ounces
Place on the lined baking tray and bake.
These pictures are to show you the various shapes. Don’t cook on together!
Mini Meatloafs
Baking
The optimum internal temperature for a cooked meatloaf or meatballs is 165 degrees F.
Remove the meatloaf 10 minutes before the end cooking time, around 155 degrees F internal temperature, and generously brush the spicy ketchup over the top and sides.
Rest the meatloaf 10 minutes before slicing to allow the meat to set.
Large Meatloaf – about 2 to 2 1/2 pounds
- Fresh: 300 degrees F for one hour
- Frozen: 350 degrees F for 20 minutes, lower the heat to 300ºF and continue baking for 40 minutes
Mini Meatloaf – 7 ounces each
- Fresh: 300 degrees F for 25 minutes
- Frozen: 350 degrees F for 15 minutes, then 300 degrees F for 30 minutes
Meatballs – 2 ounces each
- Fresh: 350 degrees F for 12 minutes
- Frozen: 350 degrees F for 20 minutes
Meatloaf with Spicy Ketchup
Meatloaf can take many forms. Free form, stuffed into a loaf pan, individual mini meatloafs; or meatballs. Mini meatballs are great hors d’oeuvres, serve with a tasty dipping sauce.
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 5 1/2 pounds meatloaf mix
- Category: Meatloaf
- Method: Baking
Ingredients
Spicy Ketchup
1 cup ketchup
2 tablespoons hot Dijon mustard, such as Inglehoffer
1 tablespoon Worcestershire sauce
1 ½ teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dry oregano
1/8 teaspoon chipotle powder
Meatloaf
3 large eggs
1/2 cup milk
1 cup breadcrumbs
3/4 cup grated onion
1/2 cup grated Parmesan cheese
2 tablespoons coarse mustard
1 tablespoon Italian herb seasoning
2 teaspoons minced cloves of garlic
1 1/2 teaspoons Kosher salt
1/2 teaspoon freshly ground pepper
2 pounds ground beef (15% fat)
1 pound ground pork
1 pound ground veal
Instructions
- Spicy Ketchup
- Whisk together the ketchup, mustard, Worcestershire sauce, ancho chili powder, cumin, coriander, oregano and chipotle powder.
- Meatloaf
- Crack the eggs into a large mixing bowl, add the milk and beat until frothy.
- Stir in the breadcrumbs, onion, cheese, mustard, herb seasoning, garlic, salt and pepper.
- Add the meat to the bowl and knead together until thoroughly combined.
- Forming:
- Weigh the mixture for whatever size and shape you want:
- Large meatloaf: 2 pounds
- Mini meatloafs: 7 ounces
- Meatballs: 2 ounces
- Place on a baking tray bake in preheated oven.
- Baking:
- Large Meatloaf – about 2 to 2 1/2 pounds
- Fresh: 300 degrees F for one hour
- Frozen: 350 degrees F for 20 minutes, lower the heat to 300 degrees F and continue baking for 40 minutes
- Mini Meatloaf – 7 ounces each
- Fresh: 300 degrees F for 25 minutes
- Frozen: 350 agrees F for 15 minutes, lower heat to 300 degrees F for 20 minutes
- Resting
- Rest for 10 minutes before slicing. This allows the meat to set.
- Meatballs – 2 ounces each
- Fresh: 350 degrees F for 12 minutes
- Frozen: 350 degrees F for 20 minutes
Notes
The optimum internal temperature is 165 degrees F.
Remove the meatloaf 10 minutes prior to the end cooking time, about 155 degrees F internal temperature, and generously glaze top and sides and cook for another 10 minutes.
