If you have ever wanted to make McCormick meatloaf but not known where to start, this recipe is for you. It will show you how to quickly and simply make this classic staple, and offer some great advice on how to make it taste amazing.
How To Make McCormick Meatloaf
For this meal, you will need:
- McCormick seasonings: this involves garlic powder, black pepper, and onion powder, and the McCormick brand will ensure that this recipe has the classic, familiar flavor! If you need to use another brand, that should work fine too, as long as you have all three seasonings.
- Breadcrumbs: your meatloaf will have no shape or structure if you don’t have a good mix of breadcrumbs in there to hold it all together. You can use plain breadcrumbs, either purchased from a store or made at home in your food processor.
- Eggs: without an egg, your meatloaf won’t stick, and you’ll just have a mess of ground beef and breadcrumbs in the pan. Make sure you mix the egg in well to bind everything together.
- Ground beef: the biggest component of a meatloaf, you should pick lean ground beef that is around 80/20 or 85/15. Don’t go leaner, or your meatloaf will be dry. Any fattier and it will end up greasy, so do choose with care to ensure you get the right balance.
- Tomato ketchup: this creates a flavorful glaze on the top, making the meatloaf juicier and enhancing its taste.
McCormick Meatloaf Recipe
Course: MainCuisine: AmericanDifficulty: Easy8
servings10
minutes1
hour270
kcalIngredients
½ cup of breadcrumbs (plain)
½ teaspoon of McCormick pure ground black pepper
1 teaspoon 1 McCormick onion powder
½ teaspoon of McCormick garlic powder
2 pounds 2 ground beef
1 1 egg
1 cup 1 tomato ketchup
½ teaspoon of salt (optional)
Directions
- Preheat your oven to 350 degrees F.
- If you are making your own breadcrumbs, pulse some slices of bread in a food processor to break them up into fine crumbs. You can freeze any leftovers that you end up with for next time.
- Take out a large mixing bowl and add the ground beef and breadcrumbs. Break the beef up and mix it with the breadcrumbs.
- Add the egg, garlic powder, onion powder, black pepper, and some salt if you wish. Mix until everything is combined and sticky. You don’t want any pockets of breadcrumbs or meat to form, but it’s best not to over-mix, so be careful when combining.
- Take out a shallow loaf tin and tip the mixture in, and then squash it so that it fills the tin. Make sure you press it down at the edges to create a good shape, and fill any gaps.
- Serve some ketchup into a bowl and use a rubber spatula to spread it on the top of the meatloaf, forming a glaze. You can add as much or as little as you like. Remember that people can always add more themselves if preferences in your house vary.
- Transfer the loaf to the oven and bake for approximately an hour. Check that it is cooked through to the center.
- Set the meatloaf on the counter and allow it to stand for around 15 minutes before slicing it up and serving it hot.
Like this recipe?
Follow us @recipefairy on Pinterest
Tips & Tricks
Now that you know how to make meatloaf, let’s look at how to make meatloaf fabulous. There are a few important tips and tricks that go into making meatloaf taste really good and ensuring that the texture is great, so let’s explore those.
- Use fresh meat. When meat gets frozen, it often loses some of its juices, and you need those juices to ensure that your meatloaf is moist and tempting. Don’t use frozen meat unless you absolutely have to.
- Don’t over-mix your meatloaf. The more you mix it, the tougher it will be. You want to just combine everything so that the ingredients are evenly distributed, and not do anything further.
- Make sure you let the meatloaf rest before you serve it. This helps to ensure that the juices are distributed throughout it, and stops them from escaping onto the plate. Allowing about ten or fifteen minutes before serving helps to ensure that they have soaked in, keeping the meatloaf moist.
- Consider adding some cheese to the meatloaf. A handful of shredded mozzarella will make it delightfully stringy, and a bit of cheddar will give it a rich, tangy flavor. Parmesan can also be delicious.
- Try a different glaze. You don’t have to use ketchup; you just want some kind of sauce to keep the surface moist. A tomato sauce or even BBQ sauce or brown sauce could work well.
FAQs
-
Do you need a loaf tin to make meatloaf?
No. A loaf tin may help if you want a nice shape, but it isn’t necessary. The meatloaf should hold its own shape well if you have the right ratio of meat, egg, and breadcrumbs. If you bake it without the loaf tin, you will get a crispier exterior, so choose whichever method gives you the texture you prefer.
-
How long do you need to cook a large meatloaf?
The cooking time is quite dependent on the meatloaf’s size. If you have halved the recipe to make a 1 pound meatloaf, aim for about 45 minutes in the oven. A 3 pound meatloaf should take about an hour and 20 minutes. Check the meatloaf is cooked through before serving (a central temperature of 160 degrees F).
-
Can I add other vegetables?
Yes, many people include vegetables in their meatloaf mix to make it healthier and more appetizing.
Other Meatloaf Dishes
Conclusion
Meatloaf is a great staple meal and it’s very simple to make if you have the relevant ingredients. Toss this together for a filling dinner that the whole family will love, and use any leftovers for breakfasts or lunches in the following days!
