Sunday comfort · beef
Classic Beef Meatloaf
15 min hands-on · about 1 hr oven · serves 6 + sandwiches
Protein: 2 lb ground beef (optional: 2 oz finely grated frozen liver melted into the mix)
Do not overmix — loose mix keeps the loaf tender. Grate frozen liver fine if you want it to disappear like the hidden-liver bowls trick.
Stocking a half share from Celeste? See half cow near Greenville for deposit math and freezer space.
Optional offal from the share: try Classic Beef Liver & Onions on its own, or the same grated-frozen-liver move in Weeknight bowls with the hidden-liver trick — no sermon, just using what came in the box.
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How to run it
- Heat oven to 350°F. Line a sheet pan with foil for easy cleanup.
- Soften 1 minced onion and 1 minced celery rib in a skillet; cool slightly.
- Mix 2 lb ground beef with 2 eggs, 3/4 cup crumbs, 1 tbsp Worcestershire, 1 1/2 tsp kosher salt, 1/2 tsp black pepper, and the cooled veg — add grated frozen liver now if you are using it.
- Shape into a loaf on the pan; spread 1/2 cup ketchup (and 1 tbsp brown sugar if you like) on top.
- Bake about 55–65 minutes until the center reads 160°F on an instant-read thermometer — USDA food-safety guidance recommends 160°F for ground beef.
- Rest 10 minutes before slicing; save thick slices for lunch sandwiches.
Protein: beef. Photos are AI food stills for this site.