Once, I decided to make a meatloaf that would scare away any dinner guest—an oversized, loaded beast of a dish. It became a messy, joyful project that I kept tweaking until it felt just right. Now, it’s my go-to for those days when I want something satisfying and a little wild.
Why I keep coming back to this monster
Because it’s honest, filling, and forgiving in the kitchen. When I crave something nostalgic but crave a bit of chaos, this dish saves the day. Plus, it’s endlessly adaptable—spice it up or keep it simple. It’s the kind of recipe that feels like a small victory each time I make it.
Unmasking the ingredients
- Ground beef: The backbone—juicy, fatty, and perfect for a hearty bite.
- Onions: Add sweetness and moisture—don’t skip, or it’ll be dull.
- Cracker crumbs: Bind everything together—think of it as the loaf’s skeleton.
- Eggs: Help set the structure, keep it from falling apart.
- Worcestershire sauce: Lends a smoky, umami punch—use a splash, or it’s dull.
- Ketchup glaze: Sweet, tangy, with a hint of smoky spice—brush it on last.
- Hot sauce: A fiery kick—adjust to taste, don’t be shy.
Tools of the monstrous trade
- Mixing bowl: For combining all the ingredients thoroughly.
- Loaf pan or baking dish: To shape and contain the loaf during baking.
- Basting brush: To apply the glaze smoothly and evenly.
- Oven thermometer: To ensure your oven is at the right temperature.
Step-by-step to conquering your monstrous meatloaf
Step 1: Preheat your oven to 180°C (350°F).
Step 2: In a large mixing bowl, combine ground beef, chopped onions, and crushed crackers.
Step 3: Mix in eggs, Worcestershire sauce, and a splash of milk until just combined.
Step 4: Shape the mixture into a loaf in a baking dish lined with foil.
Step 5: Bake for about 1 hour, until the top is dark and crisp.
Step 6: While baking, prepare the glaze with ketchup, brown sugar, and a dash of hot sauce.
Step 7: Brush the glaze over the loaf in the last 15 minutes of baking.
Step 8: Let it rest for 10 minutes before slicing to keep it juicy.
Cooking checkpoints and tips to keep it monstrous
- Ensure the loaf reaches an internal temperature of 70°C (160°F) for safety.
- The top should be dark and slightly crackly, indicating caramelization.
- The loaf should feel firm but not hard when pressed gently.
Avoid these common monster-making mistakes
- Undercooked meatloaf.? Use a meat thermometer to avoid undercooked center.
- Loose, falling apart loaf.? Add a little extra bread crumbs if mixture feels too loose.
- Burnt edges before cooked through.? Cover loosely with foil if edges start burning.
- Juice loss and messy slices.? Rest the meatloaf for at least 10 minutes before slicing.
Monster Meatloaf
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line your loaf pan with foil for easy cleanup.
- In a large mixing bowl, combine the ground beef and finely chopped onion, mixing until the onion is evenly distributed.
- Add the crushed cracker crumbs, beaten eggs, Worcestershire sauce, and milk to the bowl. Mix everything thoroughly—use your hands or a spoon—until the mixture is uniform and slightly sticky.
- Shape the mixture into a loaf and place it into the prepared baking dish, pressing gently to form a firm, even shape.
- Bake the meatloaf for about 1 hour, or until the top is dark and slightly crackly, and the internal temperature reaches 70°C (160°F).
- While the loaf bakes, prepare the glaze by mixing ketchup, brown sugar, and hot sauce in a small bowl until smooth.
- In the last 15 minutes of baking, gently brush the glaze over the top of the meatloaf using a basting brush, coating it evenly.
- Once baked, remove the meatloaf from the oven and let it rest for at least 10 minutes to allow the juices to redistribute and prevent it from falling apart when sliced.
- Slice the meatloaf thickly and serve with your favorite sides. Enjoy the hearty, slightly chaotic flavors and crispy top of this monster dish!
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