Casseroles
$1.41per plate
Prep
15 min
Dinner · Ground Beef
Classic Meatloaf
Meatloaf is the quiet hero of budget cooking. Two pounds of ground beef stretch into six generous slices, the pantry does the seasoning, and the leftovers might be better than the first night. This is the classic version, tender from a milk-soaked breadcrumb base, with a sweet and tangy ketchup glaze that caramelizes in the oven.
$1.57per plate
Estimated recipe total
$9.43 · serves 6
Cook
1 hr
Total
1 hr 25 min
Serves
6
1 How to make it
1
Soak the breadcrumbs
Heat the oven to 375 F and line a sheet pan with parchment. In a large bowl, stir the breadcrumbs and milk together and let them sit for 5 minutes. This little pause is what keeps the loaf tender instead of dense.
2
Mix gently
Add the beef, eggs, onion, garlic, Worcestershire, salt, pepper, and thyme to the bowl. Mix with your hands just until combined. Overmixing is the number one cause of tough meatloaf, so stop as soon as it holds together.
3
Shape a free-form loaf
Turn the mixture onto the sheet pan and shape it into a loaf about 9 by 5 inches. A free-form loaf browns on all sides and lets the glaze caramelize, which a loaf pan cannot do.
4
Glaze and bake
Stir the ketchup, brown sugar, and vinegar together. Spread half over the loaf and bake for 40 minutes. Spread on the rest and bake 15 to 20 minutes more, until the center reads 160 F on a thermometer.
5
Rest before slicing
Let the meatloaf rest for 10 minutes. Slicing too soon squeezes the juices out onto the board instead of keeping them in the slice.
2 Cheaper ingredient swaps
- Ground turkey for beef. Saves about $2.00 on the recipe and lightens it up. Add 1 tablespoon of olive oil to the mix so it stays moist.
- Half beef, half lentils. Replace 1 pound of beef with 1.5 cups of cooked brown lentils. Brings the recipe to about $1.05 a plate and no one at the table will complain.
- Crushed crackers for breadcrumbs. Saltines or the end of any cracker box work measure for measure. Uses up what you have.
- BBQ sauce for the glaze. If a half bottle is already in the fridge door, use it. Skip the brown sugar, since BBQ sauce is sweet enough.
3 Budget tips
- Ground beef is cheapest in 3 pound family packs. Brown or freeze what this recipe does not use and dinner later this week is half done.
- Day-old bread whizzed in a food processor beats boxed breadcrumbs on price. A stale half loaf makes about 2 cups.
- Double the recipe on the same sheet pan and freeze the second loaf raw. Two dinners, one cleanup.
4 Storage, freezing & reheating
Fridge
Refrigerate slices in an airtight container for up to 4 days. Meatloaf sandwiches on day two are the reason to make extra.
Freezer
Freeze the baked loaf whole or in slices, wrapped tightly, for up to 3 months. You can also freeze the shaped raw loaf (without glaze) and bake it from thawed.
Reheating
Reheat slices in a covered skillet over medium-low with a spoonful of water, about 5 minutes, or microwave at half power so the edges do not dry out.
5 Nutrition (per serving)
Calories
410
Protein
29g
Fat
24g
Carbs
18g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
Why did my meatloaf fall apart?
Usually not enough binder or slicing too early. Keep the 1 cup breadcrumbs to 2 eggs ratio for every 2 pounds of meat, and give the loaf its full 10 minute rest before cutting.
Can I make this in a loaf pan?
Yes, but the texture changes. A loaf pan steams the sides, so you lose the browned crust and most of the caramelized glaze. If you use one, drain the fat halfway through the bake.
How do I know when meatloaf is done?
A thermometer in the center should read 160 F. Timing varies with loaf shape, so trust the temperature, not the clock.
How is the price per plate figured?
About $9.43 for the loaf, sliced into six. The pound and a half of beef is most of the cost, so a sale on ground beef moves the number the most.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- Loaf pan. A loaf pan shapes meatloaf and quick breads evenly, and a metal pan browns the sides better than glass. Best for meatloaf and quick breads or baked oatmeal you want in a loaf shape.
- Instant-read meat thermometer. An instant-read thermometer takes the guesswork out of doneness, so lean or cheap cuts stay juicy instead of overcooking. Best for chicken, pork, and meatloaf, where a few degrees decides juicy or dry.
- Mixing bowls set. A set of nesting bowls handles prep, mixing, and marinades without dirtying every dish in the house. Best for mixing meatball and patty mixtures, tossing ingredients, and holding prepped components.
- Measuring cups and spoons set. A basic set of measuring cups and spoons keeps amounts consistent, which keeps budget recipes reliable. Best for rice, liquids, and any recipe where the ratio matters.
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