Trisha Yearwood’s meatloaf recipe is all you need to say goodbye to boring, dry, bland meatloaf, once and for all!
Meatloaf is comfort food at its best. It’s hearty, savory, and downright delicious.
What makes it even more phenomenal is how utterly moist and juicy it is! And the aroma is just to die for.
But sometimes, it can come out dry and lacking in flavor. Trisha Yearwood’s recipe solves all that!
It’s juicy and so delicious, plus, her meatloaf is perfect for a Sunday dinner, but simple enough for a weeknight meal!
With basic ingredients and easy-to-follow steps, you’ll have the most stunning, irresistible meatloaf.
Trisha Yearwood’s Meatloaf Recipe
There are many, many meatloaf recipes out there, but this one is tried, tested, and one of the best.
Trisha Yearwood’s version is a super easy, fool-proof way to make an incredibly moist, juicy, and flavor-packed meatloaf!
Another amazing thing about meatloaf is that the ingredients are pretty straightforward. There’s nothing wild or fancy. You’ll just need your regular pantry ingredients.
Ground beef: 85/15 or 80/20 ground beef makes a moist and juicy meatloaf.
Saltine crackers: It’s 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
- 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.
- However, 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.
- 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.
- Make your meatloaf even tastier by seasoning it with Italian seasoning, Worcestershire sauce, smoked paprika, and thyme.
- Beef and cheese always make a great pair, so add shredded cheddar or pepper jack into the mixture.
- Over-mixing is a big no-no! Blend the mixture just until the ingredients are combined, or else the meatloaf will be too dense.
- There are thousands of meatloaf recipes out there, and they all vary in cooking temperatures. Some go as low as 325 degrees, some as high as 400. It all depends on the size of the meatloaf.
- Whatever temperature you use, the important thing is that your meatloaf reaches an internal temperature of 160 degrees Fahrenheit.
- To check for doneness, use a meat thermometer. Once it reaches 160 degrees, take it out of the oven immediately.
- 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 do wait for 10 to 15 minutes for it to rest. If you slice it too soon, the meatloaf will fall apart.
- Use a baking sheet or pan instead of a loaf pan. Using a loaf pan will steam the meatloaf instead of baking it!
- Apart from beef, you can also use other meats to make meatloaf. Ground pork, turkey, and a mixture of different meats make a more flavorful meatloaf!
- Top the meatloaf with ketchup, mustard, or barbecue sauce for more moisture.
How to Serve Trisha Yearwoods’ 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.
Want a heartier meal? Go for something starchy! You can’t go wrong with meatloaf and potatoes, so mashed, baked, or scalloped potatoes would be perfect.
Pasta pairs wonderfully well with meatloaf, too, so why not serve it with spaghetti, pesto, or Alfredo sauce?
You can turn the meatloaf into a scrumptious sandwich. Two pieces of white bread, some lettuce, and tomato will do the trick. Don’t forget the ketchup and mustard!
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!
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.
You can prepare the meatloaf 1 to 2 days in advance. Place the uncooked mixture into two loaf pans, cover with aluminum foil or plastic wrap, and refrigerate.
Let the meatloaf cool to room temperature, and bake as instructed.
For a much longer shelf-life, use the freezer. Stored properly, both cooked and uncooked meatloaf will keep well for up to 3 to 4 months.
That means you can double or triple the recipe, freeze it, and just reheat whenever!
To freeze cooked meatloaf, let it cool to room temperature and wrap it in aluminum foil. Place it in a freezer-safe bag, label, and freeze.
To serve, thaw the frozen meatloaf in the fridge overnight. Cut it into smaller sizes and reheat in the microwave for 3 minutes.
To freeze unbaked meatloaf, double wrap the shaped mixture with plastic wrap and aluminum foil. Label and freeze it for up to 3 months.
Thaw frozen and unbaked meatloaf for 24 hours in the fridge. Let it come to room temperature, and bake as instructed.
Line your loaf pan with plastic wrap and place the meatloaf mixture in it. Freeze it for an hour.
Remove the now-solid meatloaf from the pan and double wrap with plastic wrap and aluminum foil. Freeze it for up to 3 to 4 months.
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