This recipe is my answer to those nights when I want something substantial but don’t want to fuss over it. The idea of a monster-sized meatloaf is appealing, especially when you’re feeding a crowd or just craving leftovers. It’s honest, messy, and totally satisfying—a bit of chaos in the kitchen with a rewarding payoff.
Why I Keep Coming Back to This Monster Meatloaf
It’s forgiving, hearty, and makes the house smell like a Sunday feast. I love how adaptable it is—leftovers are perfect for quick bites. Plus, the process feels like a small victory, turning simple ingredients into something memorable.
Breaking Down the Monster Meatloaf
- Ground beef: Juicy, rich, lends that classic meatloaf flavor. Swap with turkey for leaner, or plant-based crumbles for a vegetarian twist.
- Ground pork: Adds moisture and a bit of sweetness. If you prefer less fat, skip or reduce.
- Breadcrumbs: Bind the mixture. Use gluten-free if needed, or crushed crackers for a different texture.
- Onions: Gives a savory base and slight sweetness. Use shallots for a milder flavor.
- Ketchup and tomato paste: Sweet, tangy glaze that caramelizes beautifully. Swap with BBQ sauce for smoky notes.
- Worcestershire sauce: Umami boost. Soy sauce can work in a pinch.
- Egg: Acts as a binder. Flaxseed or chia eggs can substitute for vegan options.
- Smoked paprika: Adds smoky depth and color. Regular paprika works fine too.
Tools of the Trade for a Perfect Monster Meatloaf
- Mixing bowl: For combining all the ingredients evenly.
- Meat thermometer: To ensure the meat reaches a safe internal temperature.
- Baking sheet with parchment: Provides a non-stick surface for baking.
- Basting brush: To spread the glaze evenly over the loaf.
- Cooling rack: To rest the meatloaf and keep the bottom crisp.
Step-by-Step for a Monster Meatloaf
Step 1: Preheat your oven to 180°C (350°F).
Step 2: In a large mixing bowl, combine 1 pound ground beef, ½ pound ground pork, and 1 cup finely chopped onions.
Step 3: Add 1 cup breadcrumbs, 1 beaten egg, 2 tablespoons Worcestershire sauce, and salt and pepper to taste.
Step 4: Mix everything with your hands until just combined. Avoid overmixing, or the loaf becomes dense.
Step 5: Shape the mixture into a loaf on a baking sheet lined with parchment paper.
Step 6: Mix ½ cup ketchup, 2 tablespoons tomato paste, and a dash of smoked paprika. Spread this glaze over the top of the loaf.
Step 7: Bake for 45-55 minutes, until the edges are browned and the internal temperature hits 75°C (165°F).
Step 8: Let it rest for 10 minutes before slicing. This helps keep it juicy and easy to serve.
Cooking Checkpoints & Tips to Nail It
- Ensure the meat mixture is not overmixed to prevent a dense loaf.
- Use a meat thermometer to check the internal temp; it should reach 75°C (165°F).
- Look for a browned, slightly crispy top and edges.
- Touch the loaf gently; it should feel firm but not rock-hard.
Common Mistakes and How to Fix Them
- Overmixing leads to a tough, dense loaf.? If the meatloaf is too dense, don’t overmix the ingredients.
- Undercooked meat can be unsafe, overcooked is dry.? Use a meat thermometer to avoid undercooking or overcooking.
- Lack of browning.? If the top isn’t crispy enough, broil for 2-3 minutes at the end.
- Cracking is often from uneven heat or dry mixture.? If it cracks while baking, cover it loosely with foil.
Monster Meatloaf
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F).
- Combine the ground beef, ground pork, and chopped onions in a large mixing bowl. Use your hands to break up the meat and evenly distribute the onions, creating a fragrant, slightly sticky mixture.
- Add the breadcrumbs, beaten egg, Worcestershire sauce, and a pinch of salt and pepper. Mix gently until just combined, being careful not to overmix to keep the loaf tender.
- Shape the mixture into a large, compact loaf on a parchment-lined baking sheet, pressing gently to form an even, rustic shape.
- In a small bowl, whisk together the ketchup, tomato paste, and smoked paprika to create a glossy, flavorful glaze. Spread this evenly over the top of the meatloaf using a basting brush, covering all sides for a caramelized finish.
- Bake the meatloaf in the oven for 45 to 55 minutes, until the top is golden brown and slightly crispy. Use a meat thermometer inserted into the center to check that the internal temperature reaches 75°C (165°F).
- Once cooked, remove the meatloaf from the oven and let it rest on a cooling rack for about 10 minutes. This helps the juices redistribute and makes slicing easier.
- Slice the meatloaf into thick pieces, revealing a juicy, tender interior with a beautifully caramelized crust. Serve hot, garnished with your favorite sides or extra ketchup if desired.
I’m Daniel Whitaker, the founder and voice behind Micromanaging Flavor. Born and raised in the United States, my love for cooking began at a young age when I realized how much joy a perfectly balanced dish could bring to the table.