Simple Meatloaf Everyone Will Love

This recipe is simple to make and delicious to eat, and you will love it even more when I tell you it's perfect for a "make ahead" kind of meal.

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Simplify your busy week

Start your busy week right by preparing this simple and tasty meatloaf for dinner. It's budget-friendly and everyone loves it - from adults to little ones. This recipe is one of my favorites because is easy to make and can be made beforehand, ready to be baked and served!

Here's what you'll need to make this delicious meatloaf:

• 300 grams of ground pork (I used pork this time, but you can use meat to your personal preference - pork, beef, or mix both)

• 1 small onion

• 1 small red paprika

• 1 small carrot

• 2 cloves of garlic

• 50 grams of bread crumbs

• 1 whole egg

• 1/2 tbsp of salt

• 1/2 tbsp of paprika

• pinch of pepper

• chopped parsley, to taste

• bay leaf

• 120 ml of water

Directions:

1. Chop up to small pieces all vegetables - onion, paprika, carrot, and garlic cloves.

2. Saute onion in a pan with an oil of your choice, until softened. After that, add bread crumbs to the pan. Bread crumbs will soak up the remaining oil and onion flavor.

3. In a large bowl, mix all the ingredients except bay leaf, along with softened onion and bread crumbs.

4. Mix ingredients until they are combined. This is an important part - be careful not to overmix the meat mixture. Overmixing can leave you with a tougher texture because it causes proteins in the meat to bind tightly together. To get tender meatloaf, mix the ingredients until they are just combined.

5. Lay the meat mixture on a parchment paper and shape it into meatloaf form.

6. Transfer meatloaf into a baking dish, add 60 milliliters of water, and bay leaf, and cover with a lid. Bake at 200°C for half an hour, add the remaining 60 milliliters of water, and use a spoon to pour the juice and water that has drained into the bowl on top of the loaf.

7. Bake for another 20 minutes, take the lid off, and continue to bake for around 10 minutes to get a nice brownish color.
   

Additional Notes:

• This recipe is perfect to make beforehand and have ready for a busy weeknight or while hosting dinner for friends and family.

• Prepare the mixture, shape it, and leave it in the refrigerator for baking the next day. Another great tip is to freeze the raw meatloaf even up to three months and have it ready to put into the oven when you don't have much time to cook. Make sure to wrap the meatloaf tightly to prevent freezer burn and to maintain its flavor and texture.

• An all-time favorite side dish for meatloaf is mashed potato and here I am not making any changes! You can also add steamed broccoli, green beans, salad, or other vegetables of your choice.