This simple and easy traditional meatloaf recipe is made with celery and onions and basted with a ketchup and brown sugar based glaze in the last 10 minutes of cooking.
Bake meatloaf uncovered in the oven at 375F for ~ 1 hour.
Get ready to settle in to some comfort with this simple and easy traditional meatloaf recipe made with celery and onions.
Beef meatloaf is classic comfort food. It's so easy to make and consistently blows my mind with how simple and satisfying it is.
Pro-Tip: Slice the meatloaf thin and eat with a fried egg in the morning if there are any leftovers. Or serve for lunch the next day on bread for a classic meatloaf sandwich.
What Goes In Meatloaf?
Traditional meatloaf may be made with beef, pork, or a mixture of beef and pork. Having said that, I have made variations on the traditional meatloaf recipe by substituting ground elk, ground venison, and ground turkey.
This traditional meatloaf recipe uses beef with cooked celery and onions. Feel free to use other vegetables in meatloaf like cooked carrots, red peppers or chopped mushrooms.
Meatloaf needs a binder so that the ingredients stay together while cooking and serving. The binders in this simple meatloaf recipe are bread crumbs and eggs.
Add your favorite herbs or spices to any meatloaf recipe. This is a basic and simple meatloaf dish with celery and onions and has no additional herbs or seasonings and that's how I like it.
Are the Vegetables Cooked Before Forming The Meatloaf?
Some folks will cook the veggies before adding it to the raw meat. I have done versions both ways and don't taste the difference UNLESS you don't get your celery and onions minced small enough.
If you make bigger dices or chunks of the onions and celery, then you will need to cook them in oil for 4-6 minutes first or until they are soft (not brown) before adding them to the raw beef and making the meatloaf.
I recommend cooking the celery and onions before adding to the meat.
Gluten Free Meatloaf Options
On a gluten free diet? Pulverize instant oats in the food processor and use that instead of bread crumbs.
Or buy gluten free bread crumbs for this meatloaf recipe.
Cook Meatloaf Covered or Uncovered
Most people and recipes cover the meatloaf with aluminum foil while cooking. I prefer cooking meatloaf uncovered. It's just a personal preference to be played with - try it both ways - it shouldn't be a big deal.
Covering the meatloaf makes it easier to ensure that it stays moist. But honestly, the ingredients (the soft cooked vegetables with oil, the egg and the bread crumbs) should keep it moist enough. Other people add milk to keep it moist, but I don't think meatloaf needs it and leave it out.
Also, there is no need to overly compact the meatloaf when forming it. Forming it too much will make meatloaf denser and not as moist. Resist the urge to play with your meatloaf at this point!
Smaller Meatloafs and Shapes
Variation: Make little mini beef meatloafs instead of one large one. They are so cute in individual serving sizes and will cook faster. Check them after 35-40 minutes to see if they are done.
Don't have a meatloaf pan? Form an "even" loaf with your hands and place on an aluminum lined baking sheet (no oil needed).
Don't taper the meatloaf at the end as it will not cook evenly, so make a simple rectangle with the loaf.
What is The White / Gray Stuff Coming Out of the Cooked Meatloaf?
Don't fret! The whitish gray stuff "leaching" out of meatloaf cooking is the meats proteins mixing with liquid (mostly water).
The process is called denaturing and it happens to most meats to a certain degree while cooking.
It's edible and safe to eat, but do you want to eat it is the question! Me? Hard pass. It's a visual thing.
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Simple and Easy Traditional Meatloaf
EatSimpleFood.com
This simple and easy traditional meatloaf recipe is made with celery and onions and basted with a ketchup and brown sugar based glaze. Bake meatloaf uncovered in the oven at 375F for ~ 1 hour.
- Total Time: 1 hour 15 minutes
- Yield: 5 1x
Ingredients
- Ingredient List Meatloaf:
- 1 Tbsp olive oil
- ⅔ cup onion, finely diced
- ⅔ cup celery, finely diced
- 2 lb ground beef
- 2 eggs
- ⅔ cup breadcrumbs or pulverized instant oatmeal for gluten free
- 1 ¼ tsp salt
- ¼ tsp black pepper
- Ingredient List Sauce:
- ¾ cup ketchup
- ¼ cup brown sugar
- 2 Tbsp dijon mustard
Instructions
- Preheat oven to 375F.
- For the sauce:
- mix the ketchup, brown sugar, and mustard in a bowl and set aside.
- For the meatloaf:
- In a small pan: cook the onions and celery in a touch of warm olive oil for 4-6 minutes or until soft. Cool ingredients for 5-10 minutes.
- Mix together all meatloaf ingredients.
- Place meatloaf in a baking dish or form on a sheet pan in a rectangle shape. (see notes below if you don't have a baking dish)
- Bake the meatloaf for ~45 minutes or until juices run clear.
- Slather with sauce and bake for an additional 10 minutes or until sauce is bubbling and browning. Broil on low for a couple minutes if sauce is not browning but watch carefully.
- Rest 15 minutes before slicing. Serve with extra sauce on the side.
Notes
- Make little mini meatloafs instead of one large one. They are so cute in individual serving sizes and will cook faster. Check them after 35-40 minutes to see if they are done.
- Don't have a meatloaf pan? Form an "even" loaf with your hands and place on an aluminum lined baking sheet - 13 x 18 and two of them to boot. Perfect for roasting any vegetable. (no oil needed). You don't want the loaf to be tapered at the end as it will not cook evenly.
- 13 x 18 and two of them to boot. Perfect for roasting any vegetable. (no oil needed). You don't want the loaf to be tapered at the end as it will not cook evenly.- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Stovetop / Oven
- Cuisine: American
- Diet: Comfort Food, Dairy-Free
Things In My Kitchen:
- Meatloaf baking dish - A sweet little baking dish for meatloaf
- Baking Sheets - 13 x 18 and two of them to boot. Baking sheets are perfect when you don't want one more kitchen accessory like a meatloaf dish.
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Serving Suggestion
Serve this traditional beef meatloaf recipe with mushroom gravy, mashed potatoes and green beans or mashed sweet potatoes to round out your dinner.
You May Also Like
If you like this traditional beef meatloaf recipe, then you may like these other ground beef recipes that scream comfort food. The beef and bean chili is on my all-time favs list!
Meatloaf with Celery and Onions FAQS
Yup! Dice the celery first and cook it in oil for 4-6 minutes or until translucent. Let it cool first and then add it to the raw beef and mix it in.
Most people and recipes cover the meatloaf with aluminum foil while cooking. I prefer cooking meatloaf uncovered. It's just a personal preference to be played with - try it both ways - it shouldn't be a big deal.
Fixed this recipe with just a minor change. Instead of using onion, I substituted an equivalent amount of Leek. Instead of bread crumbs, I used crushed Carr's Rosemary Water Crackers. After 32 years of marriage, my husband said this is the best meatloaf he has ever had! Thanks for a great starter recipe.
Hi Tamora! I bet the leek and rosemary crackers upped the game on this meatloaf and will try it soon. YAY for the best meatloaf in 32 years of marriage - thank you!
I make this recipe all the time. Hint I do not precook the onions and celery they cook well within the loaf and add more flavor. I like to used crushed saltines and omit the salt but do use the breadcrumbs when I do not have saltines. I do not glaze but do make a gravy with the drippings. I cook it on a rack so it does not sit in the grease. No need for the olive oil. I serve with mashed potato’s, green beans, and a tossed salad with warm garlic bread. It is a quick and delicious dinner.
I love what you're putting down with the modifications and substitutions Terri! Crushed saltines also sound delicious in place of breadcrumbs. And who doesn't like gravy, especially with those side dishes!
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I think you hit enter too fast Sharon 🙂 What is the question?