If you're looking for a really simple meatloaf recipe that doesn't include any eggs, grains, or fillers of any kind - then this is the best meatloaf recipe for you! Perfect for gluten free diets, Whole30, keto, paleo, and GAPS diets, this meatloaf recipe is a fan favorite no matter how you choose to eat the rest of the time!
You may think that a simple meatloaf like this wouldn't have a lot of flavor, or might be boring, but nothing could be further from the truth!
In fact, every time I serve this meatloaf to guests, they exclaim over HOW flavorful and tender the dish is! That's because I have a secret ingredient!
We stopped using regular ground beef a long time ago, and we started using ground brisket instead. There are several reasons for this..
For one, there is a lot of controversies over what happens during the ground meat process - which could include fillers, of chemical washes, depending on the meat.
Picking out a whole brisket at the grocery store and having it ground in front of you avoids that completely! It's also a whole cut of meat, which is great, it has a lot of good fats, and it's just a better tasting cut of meat than you get with most ground beef!
As a result, this meatloaf is so full of flavor that it doesn't need any fillers to help it out!
Plus, brisket is generally much cheaper than ground beef, so you'll save 30-50% on meat when you use brisket instead. See our video on grinding brisket at home for more information!
The Best Meatloaf Recipe
All you need is a few minutes to pull this meatloaf together. I like to make it in bulk and freeze the extras. It's a super easy process, and it makes for a very fast dinner on busy nights!
You'll need:
- 5 pounds of ground beef (we use ground brisket)
- 4 cups of ketchup (we use organic or homemade ketchup)
- 1 Tbsp salt
- 1 Tbsp pepper
- 2 Tbsp garlic powder
- 9x13" glass pan
- A large bowl/pot
Step 1
Mix everything together in the large bowl/pot EXCEPT for the ketchup. Knead well to ensure the spices are well distributed.
Step 2
Press meat into the 9x13" pan until compressed well and level (don't leave thin or thick spots).
Step 3
Pour the ketchup on top of the meatloaf and spread evenly (see video for how I do this quickly!)
Step 4
Bake at 375°F for 45 minutes and then check for doneness - I like to bake until the ketchup caramelized and the edges brown well.
{VIDEO} Homemade Meatloaf Recipe
Freezing and ReHeating Homemade Meatloaf
If you are like me and you like to cook things in bulk, then you're probably staring at a whole lot of meatloaf right now!
Let's get it all frozen and put into the freezer for later.
Step 1: Portioning
The first thing you'll need to do is allow the meatloaf to cool for about an hour on the counter after baking. Then use a metal spatula to section the meatloaf into portions.
You can do this into individual portions, or into family size servings. Since we only have 3 people in our family, I usually do one large chunk so that I can see at a glance how many MEALS of meatloaf we have left, not just how many servings.
Step 2: Freezing
Next, line baking trays with wax paper or parchment paper and place your meatloaf portions on the tray. You can place them very close together to make them fit.
Make sure they are not super hot because if they are, when you put them in the freezer it will cause the freezer to have to work REALLY hard to keep everything frozen!
Leave them in the freezer for at least 3 hours (maybe longer).
Step 3: Storing
Once the meatloaf is solid, remove it from the trays and place in ziplock bags or your preferred container. Keep frozen until you're ready to heat!
Reheating Frozen Meatloaf
We like to heat our food up in the oven or on the stovetop (depending on which is appropriate for the food in question), so for the meatloaf we use the oven.
If you put the frozen meatloaf into a cold oven, set the temp to 375°F and then set the timer for 30 minutes, it usually turns out perfectly!
The only caveat to that would be if the piece is very large or thick, then the middle may still be cold. That's one good reason to have smaller chunks when portioning.
How Long Does Frozen Meatloaf Last?
Frozen meatloaf is good forever (according to the USDA), however, it it's badly freezer burned, then taste may change.
We have found that even freezer burned, 2 year old meatloaf that we found buried under 200 pounds of tomatoes is still really delicious!
Our Favorite Sides for Meatloaf Dinner
We like to keep things pretty traditional when it comes to our meatloaf meals! So we do a carb and a green vegetable most of the time, which will vary by season.
That may mean in the fall we are enjoying fresh mashed potatoes or during other times of the year we are having a side of nutritious Green Rice!
And then for our green vegetable, we will have something seasonal there too - sometimes it's roasted brussels sprouts, pan seared green beans, or sautéed spinach!
Best Homemade Meatloaf
Equipment
- 9x13" glass pan
- A large bowl/pot
Ingredients
- 5 pounds ground beef we use ground brisket
- 4 cups ketchup we use organic or homemade ketchup
- 1 Tbsp salt
- 1 Tbsp pepper
- 2 Tbsp garlic powder
Instructions
- Mix everything together in the large bowl/pot EXCEPT for the ketchup. Knead well to ensure the spices are well distributed.
- Press meat into the 9x13" pan until compressed well and level (don't leave thin or thick spots).
- Pour the ketchup on top of the meatloaf and spread evenly (see video for how I do this quickly!)
- Bake at 375°F for 45 minutes and then check for doneness - I like to bake until the ketchup caramelized and the edges brown well.
Video
Notes
Nutrition
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