The Best Moist Meatloaf Recipe (No Milk)
Have you ever had meatloaf that was, well, disgusting? Do you remember Ralph's memorable quote from A Christmas Story, "Meatloaf, smeatloaf, double beatloaf. I hate meatloaf."
But no meatloaf compares to my grandma's homemade meatloaf recipe, which I am going to share with you. This will be the moistest, most delicious, and most wonderful meatloaf you will ever taste. Everyone I have made it for absolutely loves it!
- 1 to 1½ pounds hamburger meat
- 3 slices bread, dried out or toasted at 200 degrees, and ground up by hand or with a little food processor. Or you can use ¾ cup store-bought breadcrumbs.
- 1 or 2 cloves garlic, depending on your preference for garlic
- 1 teaspoon parsley
- 1 teaspoon basil
- 1/2 teaspoon celery seed (spice). Or you can use real celery, cut up fine)
- Fresh-ground pepper and salt to taste
- 3/4 to 1 cup chopped tomatoes. You can also use canned tomatoes in a puree sauce or crushed tomatoes, which is what I normally use.
- 1 teaspoon olive oil
- ½ - ¾ cup onion
- 1 egg
- ½ cup green pepper (optional)
- 4 or 5 mushrooms (optional)
Note: Even though the last two ingredients are optional, because I'll still make the meatloaf if they aren't available, I recommend using them for a hearty meatloaf filled with delicious vegetables.
In my household, most of these items are staples! I always have bread, parsley, basil, celery seed, eggs, fresh ground pepper, and extra-virgin olive oil.
- In a large bowl, scramble the egg first (it is hard to scramble an egg when it is in a bowl with other ingredients).
- In a separate (smaller) bowl, mix your breadcrumbs and with the spices per your taste.
- Cut up the onion, green pepper, and mushrooms into little pieces. In my experience, if you use larger pieces, the onion and green pepper will not cook all the way.
- Now, wash your hands, roll up your sleeves, and put your meat in the larger bowl (with the beaten egg).
- Add your ingredients—mixed spices and bread, olive oil, veggies, and ½ of the chopped tomato—and squish together with your hands.
- Put the mixture in a pan like those used for making banana bread, or a square glass dish. Make sure you spray with a non-stick cooking spray first.
- Drizzle the rest of the chopped tomatoes on top. This is the secret that makes your meatloaf so moist.
Note: I recommend you mix your dry ingredients together separately, and handle your meat last, so you are not touching all your spice containers after touching the raw meat. I learned the hard way. It is a pain in the neck to have to go back and wash these containers after you have touched them with your raw-meaty hands.
Bake at 350 degrees for 45 minutes.
The secret is out! My grandma makes the best meatloaf. I promise you, you will love this recipe. The vegetables and spices cook together to make a savory and moist meatloaf. Also (the best part about this meatloaf) it makes great sandwiches the next day.
There is no need to use ketchup or milk. I have often wondered why people would use these ingredients. Each to their own, but Grandma would not approve.
If you have a chance to try this recipe, please leave your comments below and tell me how your meatloaf tasted!
Questions & Answers
What is the olive oil for in the meatloaf recipe and when do you add it?
The olive oil helps everything "stick" together and I add it when I am combining the ingredients. I will amend my Hub to make that more clear. Thanks so much and please let me know how your meatloaf turned out.Helpful 6