An oldie but a goodie, meatloaf is a timeless dish that never disappoints. Here’s an easy recipe that will give Boston Market a run for its money. Whenever I’m dining at Boston Market, I make it a point to order the meatloaf. It’s wonderfully moist, juicy, and absolutely delicious. But it’s not like I can go there all the time whenever I got a hankering for meatloaf! When the craving strikes, I can always turn to this easy copycat recipe. From the texture to the flavor to the sweet glaze on top, this Boston Market meatloaf recipe is on point! It’s easy but guaranteed to knock your socks off.
Boston Market Meatloaf Recipe
Nothing beats the goodness of a classic meatloaf. It’s amazing with mashed potatoes and gravy, dinner rolls, green beans, or even on its own. Whenever meatloaf is for dinner, you know you’re in for a treat. If you love Boston Market’s meatloaf, this recipe is for you. This copycat recreates the original like no other! Plus, it couldn’t be easier. The ingredients are so basic, you’ll already have them on hand for sure. Trust me, even beginners can nail this recipe on the first try.
What is Boston Market Meatloaf Made Of?
Boston Market meatloaf is made from a mixture of ground beef, ketchup, and seasonings. For this copycat recipe, you’ll use dry onion soup mix to give it flavor. Boston Market meatloaf is finished with a sweet and tart tomato sauce on top. To replicate it, you’ll use ketchup and vegetable juice.
How to Keep Meatloaf From Falling Apart
Meatloaf generally holds its shape well. But, here are some tried and tested ways to ensure those slices never crumble.
Use lean ground beef. The fattier the beef, the more fat it releases during baking, causing the meatloaf to fall apart.Throw in some cheddar cheese. When it melts, it serves as a binder. It adds extra richness, too!Mix the ingredients well. You’ll want them to bind with each other and get a homogeneous mixture.Shape it well. Once you form the mixture into a loaf, pack it firmly with your hands. Using a loaf pan will also help the meatloaf hold its shape. The only downside is, the edges won’t be as crispy.Let the meatloaf rest for 10 minutes after baking. If you slice it right away, it’ll most likely fall apart.
What is the Secret to Moist Meatloaf?
Use lean ground beef. I know what you’re thinking – won’t fattier beef yield a moister meatloaf? The answer is no! If you use ground beef with high-fat content, all that fat will just ooze out of the pan as it bakes, drying out the meatloaf. That said, the perfect meat to fat ratio for meatloaf is 90/10 to 85/15. Keep in mind, this recipe contains sour cream and ketchup. You can count on those ingredients to keep the meatloaf moist.
Tips for the Best Meatloaf
Stick to 85% to 90% lean meat. You have the remaining ingredients to keep the meatloaf moist and juicy.For a moist meatloaf, do not over-work the meat. Mix the ingredients just until they’re well-combined. Otherwise, your meatloaf will be dense and dry.Add thyme and Worcestershire sauce for more flavor.Loaf pan or no loaf pan? Both have their own advantages and disadvantages, so this is up to you. If you use a loaf pan, you won’t need to worry about shaping the meatloaf. It also allows for even cooking, and yields a super-moist meatloaf. If using a loaf pan, line it with parchment paper and leave an overhang for easier removal. Gently press the top with your hand to help it holds its shape.With a sheet pan, while you do need to shape the mixture, you’ll be rewarded with nice, crispy edges. Use a pan with at least 1 inch of upturned edges, so you won’t need to worry about drippings.Pour the leftover juices over the sliced meatloaf for extra flavor.Baking times and temperatures vary depending on the size of your meatloaf, so the best way to check for doneness is to use a meat thermometer. Cooked meat has a temperature of 160 degrees Fahrenheit.Let the meatloaf rest for 10 minutes before slicing.Aside from beef, try other meats, too! Ground pork, turkey, chicken – you name it.
Can You Freeze Meatloaf?
Absolutely. You can do so either before or after baking. Here’s how:
Pre-baking:
Line a loaf pan with plastic wrap. Place the meat mixture in the pan and cover the top with plastic wrap. Freeze. Thaw in the fridge for 24 hours and bake as directed.
Post-baking:
Let meatloaf cool completely. Place the individual slices on a pan lined with parchment paper. Freeze them for an hour or until frozen. Transfer the slices into a freezer-safe bag. Grab a few slices and reheat them in the microwave or the oven until warmed through.
What To Do With Leftover Meatloaf?
Make a sandwich. Bread, meatloaf, ketchup = happiness.Pasta. Crumble the meatloaf into bite-sized pieces and top them on your favorite pasta dish. It works particularly well with classic spaghetti and mac and cheese. Yum!Tacos. Instead of ground beef, use meatloaf crumbles!
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