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Easy Trisha Yearwood’s Meatloaf Recipe

There’s nothing like mom’s meatloaf. It’s one of the meals that bring the family back time and time again.

And whatever your reasons are for coming to this page, I want to tell you that Trisha Yearwood’s meatloaf recipe isn’t as challenging as you thought.

If you have up to an hour and can get these eight common ingredients I’m about to show you, then you can make a savory meatloaf recipe that will get everyone licking their fingers.

Enough of the talking!

What do you say I show you how to make this recipe right away already?

Trisha Yearwood’s Meatloaf Recipe

What You Need (Ingredients and Measures)

  • Ground Beef: This is the main ingredient for the dish. It’s imperative to note that adequately ground beef makes for juicier meatloaf
  • Saltine crackers and Bread crumbs bind the meat together and add moisture
  • Eggs: The aim reason for eggs is as a binding agent. It binds the meat together and gets the loaf to set in a stable form
  • Ketchup: It adds additional flavor to your meatloaf and protects the top of the loaf from drying out
  • Salt And Pepper: Salt and pepper are the most basic flavoring ingredients
  • Yellow onions: Yellow onions are cut and are used to give your meatloaf a sharp, almost spicy taste
  • Freshly Chopped Parsley: Chopped parsley is sauteed together with the onions to enhance the flavor of your meatloaf
  • Mustard: Just like every other wet seasoning, adds texture and makes your meatloaf super juicy

How To Make Trisha Yearwood’s Meatloaf Recipe (In 7 Easy Steps)

Trisha Yearwood Meatloaf Recipe
  • Step 1: Sauté some onions and chopped parsley together for a few minutes. This will be used to add flavor to the meatloaf.
  • Step 2: Combine the ground beef, bread crumbs, ketchup, salt and pepper in a bowl
  • Step 3: Add the sauteed onions and parsley into the bowl and mash the mixture together.
  • Step 4: Put the mixture into a loaf pan and add some onions and ketchup on the top.
  • Step 5: Cook for an hour at 350 degrees Fahrenheit.
  • Step 6: Transfer the loaves to a serving plate and serve sliced.
  • Step 7: If you’re making sandwiches, place slices of meatloaf between 2 slices of bread. Don’t forget to add your mustard!

How To Store Trisha Yearwood’s Meatloaf

Regardless of how good the meatloaves are, there are times when we would have leftovers. In these cases, you need proper storage. 

You can refrigerate your meatloaf in airtight containers or up with aluminum foil. This can last up to 3 to 4 days in the refrigerator.

For a much longer shelf-life, freeze the meatloaf in aluminum foils or freezer wraps. This will keep it well for up to 3 to 4 months. 

And when ready to eat, remove the wrappings and place them in the oven at 350 degrees Fahrenheit until it reaches the appropriate temperature. Cover with a damp paper towel warmer to prevent loss of its moisture.

Frequently Asked Questions 

What Type Of Pan Should I Use For Cooking Meatloaf?

When you’re baking meatloaf, glass pans are preferable. Glass pans heat slowly and evenly. Their primary advantage is their transparency allows you to see through them as you bake.

Unfortunately, glass is more delicate than other materials. But it can be helpful as long as you handle it with care. 

On the bright side, glass pans can condor high temperatures without breaking. 

But if anything, avoid using a small loaf pan, as it will cause the loaf to boil. Instead, use a large baking dish and leave some space so that the edges of the meatloaf can heat adequately.

When Cooking Meatloaf, Should It Be Covered?

Absolutely! Covering it while in the oven enables the meatloaf to regain its moisture and prevent it from drying. And most people use aluminum foil to ensure that. 

How Would I Know If My Meatloaf Is Ready?

You would have to know the nature of your meatloaf in the oven; it is wise to use the Instant-Read Thermometer. This is what we use as well as other home cooks.

And once the thickest part of the meatloaf reads 155-degree Fahrenheit, it is ready.

But if you don’t have a thermometer,  use a metal fork. Your meatloaf is ready if the metal fork can be jabbed into the center without resistance.

What Causes Meatloaf To Fall Apart?

After pulling your meatloaf from your hot oven and realizing that it was a mess (it fell apart), there is one reason for this. The binding ingredients were not sufficient. Right after your meat, the next thing to add is your binding ingredient: the eggs. This helps create the right meatloaf texture and keeps your meatloaf moist although the cooking process.

How Long Should The Meatloaf Sit Out After Baking?

Well, it’s a matter of choice. The minimum time required for your meatloaf to rest is 10 minutes after it is out of the oven. And this is because it allows the meatloaf to hold together better when slicing.

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Trisha Yearwood Meatloaf Recipe

Recipe by Cynthia Roberts
Servings

1-2

servings
Calories

210

kcal

Here’s how to make your own delicious Trisha Yearwood meatloaf recipe at home.

Ingredients

  • Ground Beef

  • Saltine crackers and Bread crumbs

  • Eggs

  • Ketchup

  • Salt and Pepper

  • Yellow onions

  • Freshly Chopped Parsley

  • Mustard

Directions

  • Sauté some onions and chopped parsley together for a few minutes. This will be used to add flavor to the meatloaf.
  • Combine the ground beef, bread crumbs, ketchup, salt and pepper in a bowl.
  • Add the sauteed onions and parsley into the bowl and mash the mixture together.
  • Put the mixture into a loaf pan and add some onions and ketchup on the top.
  • Cook for an hour at 350 degrees Fahrenheit.
  • Transfer the loaves to a serving plate and serve sliced.
  • If you’re making sandwiches, place slices of meatloaf between 2 slices of bread. Don’t forget to add your mustard!

Conclusion

There are many meatloaf recipes, but if you want the one that will spice up your meatloaf and elevate your taste buds to the meaty goodness and aroma of meatloaf, then Trisha Yearwood’s meatloaf recipe is the way forward. 

As you have seen, the steps to making this meal are easy to grasp, and so are the ingredient relatively easy to find in your local grocery stores.

So what is handling you back when you have so MUCH to gain yet nothing to lose? 

The ball is in your court now!