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Classic Meatloaf

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Classic Meatloaf

Classic Meatloaf

Jessica Braider
Scramble member Robin Wainwright’s meatloaf has become a popular recipe in the homes of many other Scramblers. If you are anticipating a busy week, you can make the meatloaf on the weekend and enjoy it during the week for lunches and dinners.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 8 servings

Ingredients
  

  • 2 lbs. ground beef, chicken or turkey
  • 1 egg lightly beaten
  • 1 cup Italian-style bread crumbs (use wheat/gluten-free, if needed)
  • 1 cup milk or use tomato sauce
  • 1/4 - 1/2 tsp. salt to taste
  • 1/4 tsp. black pepper
  • 1/2 tsp. garlic powder
  • 1/4 tsp. crushed red pepper flakes optional
  • 1 cup tomato sauce or barbecue sauce, optional

Instructions
 

  • Preheat the oven to 350 degrees, and spray a loaf pan with nonstick cooking spray. In a large bowl, thoroughly mix together all the ingredients except the optional tomato or barbecue sauce.
  • Put the mixture in the loaf pan and smooth it into a loaf shape. Bake the meatloaf for 1 hour. If you are using the tomato or barbecue sauce, after 45 minutes, remove the meatloaf from the oven, pour the sauce over it, and return it to the oven for an additional 15 minutes.
  • Cut the meatloaf into slices to serve. Refrigerate any leftovers for up to 3 days, or freeze them for up to 3 months.

Slow Cooker Directions:

  • After combining the ingredients as directed, shape it into a loaf and place it in the slow cooker. Cook on low for 6 - 8 hours or on high for 4 - 5 hours, until cooked through. If using the optional tomato or barbecue sauce, spread it over the top of the loaf 30 minutes before the end of the cooking time. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Beat and refrigerate the egg, combine the dry spices, combine and refrigerate all the meatloaf ingredients, or fully prepare and refrigerate or freeze the meatloaf.
Scramble Flavor Booster: Add ½ cup minced onions or 1 – 2 tsp. dried onions to the meatloaf mixture.
Tip: If you’re watching calories, consider substituting quick-cooking oats for the bread crumbs in this recipe. Oats are not only lower in calories than bread crumbs, but higher in fiber and healthy carbs.  If you’d like, you can give the oats more of a bread crumb texture by giving them a few pulses in a food processor.  If you decide to go with oats, you may want to add a 1/4 teaspoon each of oregano and garlic powder to give it the flavor of Italian bread crumbs.
Nutritional Information Per Serving (% based upon daily values): Calories 280, Total Fat: 12g, 18%; Saturated Fat: 5g, 22%; Cholesterol: 70mg, 23%; Sodium: 675mg, 28%; Total Carbohydrate: 15g, 5%; Dietary Fiber: 1g, 5%; Sugar: 5g; Protein: 27g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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