When I was growing up, meatloaf was a regular dinner in our home. I liked it, but I didn’t love it until I found the Dear Abby meatloaf recipe. Dear Abby was famous for giving good advice, but she also shared easy, comforting recipes that families could make without much effort. Her meatloaf, known as “everybody’s favorite,” became a classic that people still make today. It uses only a few simple ingredients and turns out soft, juicy, and full of flavor every time. In this article, I’ll share the Dear Abby meatloaf recipe and give you some tips and ideas to make it perfect in your kitchen.
Table of Contents
Key Takeaways
- Classic Comfort Food: Dear Abby’s meatloaf is made with ground beef, breadcrumbs, onion, ketchup, and eggs. These simple ingredients come together to make a soft and flavorful loaf.
- Easy Preparation: The recipe is quick to make. Just mix everything, shape it into a loaf, add bacon on top if you like, and bake. You don’t need any special tools or steps.
- Moisture Matters: In this dear abby meatloaf recipe, use ground beef that has about 20% fat to keep the meatloaf juicy. Breadcrumbs soaked in a little milk or liquid also help keep it moist and tender.
- Don’t Overmix: Mix the ingredients gently. Overmixing can make the meatloaf dense and tough instead of light and soft.
- Versatile: You can easily change this recipe by using ground turkey, chicken, or even a vegetarian option. The glaze on top can also be adjusted with different sauces to suit your taste.
What is Dear Abby Meatloaf?
Dear Abby, meatloaf is a simple and well-loved recipe shared by advice columnist Abigail Van Buren, whose real name was Pauline Phillips. After many readers asked for her family’s favorite dish, she printed this easy meatloaf recipe in her column, and it quickly became famous. The original version included ground beef, breadcrumbs, chopped onion, ketchup, water, garlic powder, eggs, and optional bacon strips on top. It was baked in a loaf pan at a medium temperature until done. What makes this recipe special is how simple it is to prepare and how comforting it tastes. Many home cooks, including me, love that you just mix the ingredients, shape the loaf, and let the oven handle the rest.
Variations of This Meatloaf
Classic Beef Meatloaf
The original Dear Abby recipe gives a rich, beefy flavor that feels like true comfort food. Bacon strips or a ketchup glaze on top add extra flavor and color. This version goes perfectly with mashed potatoes, green beans, or gravy for a classic family meal.
Turkey Meatloaf
Ground turkey gives a lighter taste while still keeping the flavor delicious. Adding a little milk or chicken broth keeps the loaf moist since turkey has less fat. Herbs such as sage and thyme add warmth and depth. A mix of cranberry and ketchup brushed on top near the end of baking gives a festive touch.
Chicken Meatloaf
Ground chicken creates a soft and mild version of the dish. Moisture comes from grated zucchini or sautéed onions and celery. A layer of barbecue sauce on top adds a sweet and smoky flavor that makes the loaf more flavorful.
Vegetarian Meatloaf Option
Lentils or chickpeas work well as the base for a meat-free loaf. Vegetables, mushrooms, breadcrumbs, and either eggs or flaxseed meal help hold it together. Soy sauce, garlic, and herbs bring extra flavor. The loaf turns firm and golden once baked.
Recipe for Dear Abby Meatloaf
Dear Abby Meatloaf Recipe
6
servings15
minutes1
hour320
kcal1
hour15
minutesKeep the screen of your device on
Ingredients
2 pounds ground beef (80/20 blend for moisture)
1 cup seasoned Italian breadcrumbs
½ cup finely chopped onion
⅓ cup ketchup
⅓ cup water
2 large eggs
1 teaspoon garlic powder
Salt and pepper to taste
4 strips uncooked bacon (optional, for topping)
- For the Glaze (optional but delicious):
¼ cup ketchup
2 tablespoons brown sugar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
How to Make Dear Abby Meatloaf Recipe
- Step 1 – Prepare the Ingredients
Gather all the ingredients and preheat the oven to 350°F. Chop the onion finely so it blends into the meat mixture as it cooks. Measure the breadcrumbs, ketchup, and water. Line a loaf pan with parchment paper or grease it lightly so the meatloaf comes out easily once baked. - Step 2 – Mix the Meat and Seasonings
In a large bowl, combine the ground beef, breadcrumbs, onion, ketchup, water, eggs, garlic powder, salt, and pepper. For a softer texture, mix the breadcrumbs with the ketchup and water first, then let them soak for a minute before adding the rest. Gently mix everything with clean hands or a large fork until combined. Avoid pressing or stirring too much, as that can make the meatloaf firm instead of tender. - Step 3 – Shape the Meatloaf
Move the mixture into the prepared loaf pan or shape it by hand on a baking sheet lined with parchment paper. Form it into an even loaf shape, but don’t pack it tightly. Keeping it a bit loose helps it cook evenly and stay moist. - Step 4 – Prepare the Glaze
In a small bowl, mix ketchup, brown sugar, mustard, and Worcestershire sauce until smooth. Spread a light layer of the glaze on top of the meatloaf before baking. Save the rest for later to add more flavor near the end. - Step 5 – Bake the Meatloaf
Place the meatloaf in the oven and bake for about 60 minutes. If you want to add bacon, lay the strips on top before baking so they cook and add extra flavor. The meatloaf is done when the center reaches 155°F to 160°F on a meat thermometer. About halfway through baking, brush on the rest of the glaze for a nice shiny finish. If the top starts to brown too much, cover it loosely with foil. - Step 6 – Rest Before Slicing
Take the meatloaf out of the oven and let it rest for 10 to 15 minutes before slicing. This short resting time lets the juices settle, so each slice stays soft and moist. - Step 7 – Serve and Enjoy
Lift the meatloaf from the pan and place it on a serving platter. Cut it into thick slices using a serrated knife. Serve it warm with mashed potatoes, green beans, and a spoonful of the pan juices or glaze. Any leftovers are great for making sandwiches the next day.
Chef’s Tips for the Best Meatloaf
How to Keep Meatloaf Moist
Moisture makes all the difference in a good meatloaf. Ground beef with about 20 percent fat gives the loaf a soft and juicy texture. Finely chopped vegetables such as onions, carrots, or bell peppers also add moisture and flavor. Breadcrumbs that are soaked in milk, broth, or ketchup before mixing help hold in the juices while the meatloaf bakes.
The Best Meat Blend to Use
Dear Abby’s recipe calls for ground beef, but a mix of meats gives a richer flavor. Two parts beef and one part pork create a nice balance of fat and sweetness. Some cooks add ground veal for a smoother texture. Ground turkey or chicken can also be used, but they need extra moisture from milk-soaked breadcrumbs or a spoonful of Greek yogurt to stay tender.
Mixing Without Overworking the Meat
Gentle mixing keeps the texture light. Too much handling can make the loaf dense and tough. Mix the ingredients only until everything is combined. A quick test of the seasoning helps avoid mistakes; cook a small piece in a pan, taste it, and adjust the salt or spices before shaping the full loaf.
What Side Dishes Pair Well With Dear Abby Meatloaf
Meatloaf tastes great with simple, classic sides. Mashed potatoes or roasted baby potatoes soak up the flavorful juices perfectly. Green beans, steamed broccoli, or a fresh salad bring balance to the plate. Buttered corn and a slice of warm, crusty bread make the meal even more comforting. Leftover meatloaf also makes delicious sandwiches with lettuce and tomato for lunch the next day.
Common Mistakes to Avoid
Using Lean Meat Only
Meat that is too lean can make the loaf dry. Fat helps keep meatloaf juicy and soft. If you need to use lean meat, add some milk, oil, or shredded vegetables to bring back the moisture.
Skipping the Binder Ingredients
Breadcrumbs, oats, or crushed crackers help hold the loaf together. These ingredients soak up juices and keep the meatloaf firm. Without them, the loaf can fall apart when sliced.
Overmixing the Meat
Too much mixing makes the meatloaf dense and chewy. Combine the ingredients just until they come together. Gentle handling keeps the loaf tender and light.
Baking Without a Glaze
A glaze helps keep the top moist and adds flavor. It can be made with ketchup, brown sugar, and mustard or even barbecue sauce. Brushing it halfway through baking gives the loaf a shiny, flavorful finish.
How to Store and Reheat This Meatloaf
Allow the meatloaf to cool completely before storing. Wrap the whole loaf tightly in foil or place slices in airtight containers. Keep it in the refrigerator for up to four days. For longer storage, freeze the slices by wrapping them in plastic wrap and placing them in a freezer-safe bag. When ready to eat, thaw the slices in the refrigerator overnight. Warm them in the oven at 325°F, covered with foil, until hot. Adding a small splash of broth or water keeps the meat moist while reheating.
Nutrition Information
A 5-ounce serving of this meatloaf gives about 320 calories, 20 grams of protein, and 18 grams of fat. The seasoned breadcrumbs and ketchup add some sodium, so choosing low-sodium options can help if you are watching your salt intake. Adding vegetables to the mixture gives extra fiber and nutrients, turning this classic comfort food into a more balanced meal.
FAQs
Can I Make Meatloaf Without Breadcrumbs?
Yes, meatloaf can be made without breadcrumbs. You can replace them with crushed crackers, oats, or cooked rice. Mashed potatoes or finely ground vegetables also work as binders to hold the loaf together.
How Do I Prevent Meatloaf from Falling Apart?
The key is to use enough binder ingredients, such as eggs and breadcrumbs. These help absorb moisture and keep the meatloaf firm. Letting the loaf rest before slicing also helps it hold its shape.
Can I Make Meatloaf Ahead of Time?
Yes, meatloaf can be made ahead. Prepare and shape the mixture, then cover and refrigerate it for up to a day before baking. You can also bake it first, cool it, and reheat it later. The flavors often get even better the next day.
How Long Should Meatloaf Rest?
Let the meatloaf rest for about 10 to 15 minutes after baking. This short resting time allows the juices to settle, making the slices moist and easier to cut.
