The best recipes for meatloaf like grandma’s! Which one will you love?

Do you like meat?

Yes, sure!

We all probably know that the best thing is a fragrant homemade meatloaf. The recipes in this article will show you a variety of great variations.

Come try them with us!

The best minced meat roast

We can either buy the meat already ground, or grind it nicely at home in a grinder like our grandmothers used to do.

Do you have an inherited grinder with a handle at home?

It is still an unsurpassed helper when preparing meatloaf. Try to employ him before Sunday lunch, the meat will taste much better.

INGREDIENTS

• 1 kg of minced meat
• 2 large onions
• 2 eggs
• 2 cloves of garlic
• salt pepper
• marjoram
• half a cup of breadcrumbs

METHOD

1. Spread the meat on the bottom of the container and add the chopped onion.
2. Add minced garlic to the meat and onion.
3. Then we add one egg and one yolk; keep the remaining egg white in a mug aside. Salt and pepper.
4. Sprinkle breadcrumbs . Cover the meat evenly with breadcrumbs and set aside. Meanwhile, prepare a baking tray and preheat the oven to 180°C.
5. Knead the meat and all added ingredients well with your hands.
6. The combination of all ingredients will provide breadcrumbs and eggs.
7. Form a donut from the meat mixture and place on a baking sheet.
8. Cover with about a centimeter of water and bake in a heated oven for about an hour at 180 °C.
9. Served with potatoes and fresh vegetables.

Meatloaf with an egg like grandma’s

INGREDIENTS

• 500 g of minced meat
• 1 onion
• 3 cloves of garlic
• 1 egg
• 5 buns
• milk
• 2 tablespoons of butter
• 2 eggs and 3 pickles for filling

METHOD

1. Cut the rolls into cubes and cover with milk.
2. Add the rolls in the milk to the bowl with the meat, onion and garlic.
3. Process the mixture properly, add eggs.
4. If the dough is thin, add breadcrumbs. If the dough does not hold, then milk.
5. Knead a bun from the mixture and spread it on baking paper to a height of about 2.5 cm.
6. Place the filling on top of the meat mixture and, by lifting the sides of the paper, close it with the meat mixture like a tunnel.
7. Bake the meatloaf covered in a preheated oven at 210 ºC for 15 minutes, then uncover it and water it.
8. Bake for another 30 minutes.
9. Served with potatoes and fresh vegetables.

For meatloaf, we usually choose a 1:1 mix of minced pork and beef.

Mushroom meatloaf

INGREDIENTS

• 600 g of minced meat
• 1 clove of garlic
• 1 egg
• 5 buns
• milk
• 2 tablespoons of butter
• salt, pepper, marjoram
• 100 g of hard cheese
• 200 g of chanterelles for the filling (mushrooms can also be used)

METHOD

1. Cut the rolls into cubes and cover with milk.
2. Add the rolls in the milk to the bowl with the meat, egg and garlic.
3. We process the mixture properly.
4. If the dough is thin, add breadcrumbs. If the dough does not hold, then milk.
5. Knead a bun from the mixture and spread it on baking paper to a height of about 2.5 cm.
6. We stack the meat mixture in the middle of the mushroom and, by lifting the sides of the paper, close it with the meat mixture like a tunnel.
7. Bake the meatloaf covered in a preheated oven at 210 ºC for 15 minutes, then uncover it and water it.
8. Bake for another 30 minutes.
9. We serve with mashed potatoes.

Vegetable meatloaf with minced meat

INGREDIENTS

• 1 egg
• half of celery
• 4 tablespoons of butter
• marjoram, salt, pepper
• 4 carrots
• 1 onion
• 1 parsley
• 500 g of minced meat
• 2 cups of milk
• 100 g of spinach leaves
• 3 rolls (yesterday’s)

METHOD

1. Cut the rolls and cover them with milk.
2. Grate the carrot, parsley and a piece of celery on a coarse grater, finely chop the onion.
3. Chop the spinach leaves.
4. Mix all the ingredients well in a bowl and form a cone.
5. Place slices of butter, cover with hot water, cover the pan and bake at 150°C for about 2 hours.
6. Toward the end of baking, we can uncover the pan and increase the temperature.
7. Homemade meatloaf with vegetables is served sliced with mashed potatoes or potatoes and lettuce, or with pickles.

Stuffed meatloaf with cheese

INGREDIENTS

• 1 kg of minced meat
• 6 rolls
• 200 g of Gouda or other hard cheese to taste
• 1 onion
• garlic
• salt, cumin, marjoram
• 2 tablespoons of full-fat mustard
• 3 eggs
• breadcrumbs for thickening
• chive
• 1/2 cup of milk

METHOD

1. Cut the rolls into cubes, cover with milk, drain.
2. Cut the onion, rub the garlic, chop the chives.
3. Mix the other ingredients together and form a cone.
4. Transfer to a baking tray, brush the surface of the meat with egg yolk, sprinkle with cumin and salt.
5. Lightly cover with water, cover and slowly bake at 150°C for about 35 minutes (the meat will pull in and not crack).
6. Then uncover the meat and bake at 180 °C.

Healthy gluten-free meatloaf

If you have a gluten allergy or simply limit your bread intake, try our meatloaf without rolls. We swear it tastes great anyway :).

INGREDIENTS

• 500 g minced meat, half and half beef and pork
• 2 eggs
• 1 onion
• 2-3 cloves of garlic
• 1 tablespoon marjoram
• 1/2 teaspoon fresh thyme (about 6 sprigs)
• 1/2 handful of flat-leaf parsley
• 1 teaspoon of oregano
• 1 tablespoon full-fat or Dijon mustard
• vegetable oil
• 1 teaspoon of vinegar
• salt and pepper

METHOD

1. Finely chop the onion and press the garlic.
2. Chop the herbs and add to the onion-garlic mixture.
3. Add two eggs and a mixture of herbs, garlic and onion to the meat mixture.
4. Season the meat mixture with salt and pepper, drizzle with vinegar and add mustard and pickled pepper to taste.
5. Stir the mixture thoroughly to combine all the ingredients and also to blow air out of the meatloaf.
6. Shape a donut, brush it with oil and place it in an oiled baking pan.
7. Bake the meatloaf at 180 degrees for about 60 minutes.

Bavarian meatloaf

Here we have a recipe for homemade meatloaf from Bavaria. It differs from our Czech version by the addition of sausage. In addition, it is wrapped in bacon.

INGREDIENTS:

• 500 g of ground beef
• 1 onion
• 2 bunches of parsley
• 1 tablespoon of melted butter
• 150 g of fine sausage
• 2 tablespoons breadcrumbs
• 1 egg
• pepper
• nutmeg
• 100 g of bacon slices
• salt

METHOD:

• Dice the onion and fry in butter.
• Mix the minced meat with grated or diced sausage.
• Add eggs, salt, pepper, nutmeg, chopped parsley and mix.
• Finally, mix in the breadcrumbs and form a cone, which you brush with water and wrap in bacon.
• Pour a little water over the meatloaf and bake at 200 °C for about 45 minutes.
• After 20 minutes, baste it a few times until the end of baking.

Classic meatloaf

A simple and proven recipe for homemade beef and pork meatloaf. You can choose sweet cabbage and potato as a side dish.

INGREDIENTS:

• 2 eggs
• 250 g of ground beef
• 250 g of minced pork
• 1 onion
• 1 clove of garlic
• 4 tablespoons of breadcrumbs
• 1 teaspoon of salt
• ½ handful of chopped parsley
• 1 teaspoon of mustard
• 1 tablespoon of oil

METHOD:

• You mix the meat with finely chopped onion and pressed garlic.
• Salt, pepper, add parsley, egg, mustard and mix.
• Finally, add breadcrumbs, mix and shape into a cone.
• Place in a baking dish and pour over the heated oil.
• Bake at 200°C for about 50 minutes.

Homemade butcher’s meatloaf with mustard

The basis of an excellent butcher’s cut roast is quality meat. You can have it ground at a butcher or buy it and ground it at home.

INGREDIENTS:

• 250 g pork (pork shoulder with pork flank)
• 250 g of ground beef
• 1 teaspoon marjoram
• ½ teaspoon ground cumin
• a pinch of nutmeg
• 3 cloves of garlic
• salt
• pepper
• mustard

METHOD:

• Mix all the ingredients, make a donut and let it sit in the cold (e.g. prepare the meatloaf in the evening and bake it in the morning).
• Before baking, brush with mustard and cover with a small amount of water.
• Bake slowly initially at 90°C for 1 hour.
• Increase the temperature to 125°C for another hour.

How to choose the right meat for homemade meatloaf?

If you want to achieve a really high-quality homemade chop roast, then choose fresh meat from the butcher. Meat semi-finished products are often supplemented with hydrolyzed rapeseed protein, which turns into glutamates after heat treatment. In addition, it contains much more fat than we actually need.

Feel free to have the meat ground at the butcher, and if you have a grinder at home, do the work yourself. It will be worth it. In addition, the correct ratio of meat and fat does not need any binder in the form of eggs.

From the pork, we recommend mixing the fatter pork flank together with the pork shoulder. Beef is the best back. It is juicier and less sinewy than the front.

The ideal ratio of beef to pork is 1:1, but you can experiment with the ratios. You can also contribute to increasing juiciness by adding bacon or other sausages. It is good to add potatoes, buns soaked in milk or oatmeal for softening.

And how do we actually do it so that our homemade meatloaf keeps its shape and does not crack during baking? Rubbing with water or mustard helps. Thorough processing of the mixture is also necessary.

You can eat homemade meatloaf just on a piece of fresh bread with mustard. If you choose it as a main course, proven side dishes are cabbage and potato, mashed potatoes, rice with sauce or stewed vegetables.

You can be inspired by mashed potatoes in many forms or try our recipe for sweet cabbage .

Tip: Did you know that meatloaf can also be made in a home bakery? She not only mixes the mixture perfectly, but also bakes it. Wondering what else bakeries can do? Check out the review on home bakeries .

So that the meatloaf does not crack during baking, it must be well continuous. A few tips for higher connectivity:

• Salt the meat before mincing. Grind it twice.
• Do not heat the meat during processing.
• “Slap” with the meat mixture several times on the bottom of the container in which you are mixing the ingredients.

Good luck with your baking!

Mashed potatoes with vegetable salad are a very common accompaniment to roast beef. You can read how to make not only excellent mashed potatoes in our other recipes.

How did the meatloaf turn out? Share your successes with us in the comments section below the article!