Trisha Yearwood’s Meatloaf Recipe

Trisha Yearwood’s meatloaf recipe is all you need to say goodbye to boring meatloaf once and for all!

What makes this recipe phenomenal is how utterly moist and juicy it is! And the aroma is just to die for.

With basic ingredients and easy-to-follow steps, you’ll have the most stunning, irresistible meatloaf.

Trisha Yearwood’s meatloaf recipe will have your family excited for meatloaf night!

Trisha Yearwood’s Meatloaf Recipe

There are many, many meatloaf recipes out there. But this one is tried, tested, and one of the best.

While the ingredients are traditional, it’s the execution that sticks the landing.

This recipe creates a juicy, tender meatloaf that melts in your mouth.

Trisha Yearwood’s version is a super easy, fool-proof way to make an incredibly moist and flavor-packed dinner dish!

It’s the last meatloaf recipe you’ll ever need.

Ingredients

• Ground Beef: 85/15 or 80/20 ground beef makes a moist and juicy meatloaf.

• Saltine Crackers: The element that binds the meatloaf. You can also use breadcrumbs, oats, cornflakes, quinoa, or flaxseed.

• Egg: It also helps bind the meatloaf mixture along with the crackers.

• Ketchup and Mustard: They give the meatloaf more flavor and moisture.

• Yellow Onion: Chop it finely to ensure that it cooks while baking.

Tips for the Best Meatloaf

Here are some quick and easy tips to ensure your meatloaf comes out perfect for Sunday dinner.

• Pick the right ground beef. It all starts with the beef. No one wants dry meatloaf, so be sure to use ground beef that’s 85/15 or 80/20. That’s the first step to ensuring that the meatloaf will be juicy and moist.

• Make it leaner. 80/20 ground beef isn’t exactly lean. If you’re keen on having a leaner lifestyle, you can use 90/10, but throw some canned tomatoes into the mix to help moisten the meat.

• Use fresh beef. Make sure the ground beef is fresh and has not been previously frozen. Frozen and thawed beef has less natural juices, which will yield a drier meatloaf.

• Bring on the herbs. Make your meatloaf even tastier by seasoning it with Italian seasoning, Worcestershire sauce, smoked paprika, and thyme.

• Cheese please! Beef and cheese always make a great pair, so add shredded cheddar or pepper jack into the mixture.

• Do not overmix. Over-mixing is a big no-no! Blend the mixture just until the ingredients are combined, or else the meatloaf will be too dense.

• Check for doneness. To check for doneness, use a meat thermometer. Once it reaches 160 degrees, take it out of the oven immediately. Cooking times vary depending on the size of the loaf, and it’s not an exact science. A meat thermometer removes the guesswork!

• Let it rest. The hardest part about making meatloaf is waiting for it to set before slicing. It’s very tempting to have a slice right away but wait for 10 to 15 minutes for it to rest. If you slice it too soon, the meatloaf will fall apart.

How to Serve Trisha Yearwood’s Meatloaf

It may be highly addictive, but it’s hardly a meal by itself. Round out your dinner with these fantastic sides that complement meatloaf beautifully.

• Potatoes: You can’t go wrong with meatloaf and potatoes. Mashed, baked, or scalloped potatoes would be perfect.

• Pasta: Pasta pairs wonderfully well with meatloaf, too, so why not serve it with spaghetti, pesto, or Alfredo sauce?

• Make it a sandwich. Two pieces of white bread, some lettuce, and tomato will do the trick. Don’t forget the ketchup and mustard!

• Veggies: If you’re going for something light, how about a side of mashed cauliflower, steamed broccoli, roasted vegetables, or a salad with vinaigrette?

How to Store and Freeze Meatloaf

This meatloaf recipe yields two loaves, so you’ll likely have leftovers.

Fortunately, meatloaf has a good shelf life. Not that it’ll last that long, but at least you have the option!

To Store: If you want to keep it around for about 3-4 days, store the meatloaf in the fridge, wrapped in plastic wrap or aluminum foil. You can also place it in an airtight container.

To Freeze: Let the meatloaf cool to room temperature. Then, wrap it in aluminum foil and place it in a freezer-safe bag. Label and freeze for 3 to 4 months.

To Reheat: Thaw the frozen meatloaf in the fridge overnight. Cut it into smaller portions and reheat them in the microwave for 3 minutes.