Meatloaf I Recipe (Ready in 60 Min)

This beef builds ground beef, worcestershire sauce and ground allspice into a crowd-pleasing meal you can have ready in about 60 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.

You'll mainly reach for oven and baking tray. At medium difficulty across 7 steps, it's manageable with a little attention.

How to make it

Heat the oven to 180 C (350 F) and grease a loaf tin or line a baking tray.
In a large bowl, beat the eggs, then stir in the Worcestershire sauce, chopped onion, garlic, allspice, curry powder, salt, and pepper.
Add the breadcrumbs and let them soak in the egg mixture for a couple of minutes to soften.
Add the ground beef and mix gently with your hands until just combined, taking care not to overwork the meat.
Pack the mixture into the loaf tin and smooth the top, or shape it into an even loaf on the tray.
Bake for about 55 to 65 minutes, until firm and browned and an instant-read thermometer in the centre reads at least 71 C (160 F).
Rest the meatloaf for 10 minutes before slicing so the juices settle, then serve warm.

You'll use: Oven · Baking tray

Tips & common questions

How long does Meatloaf I take to make?

About 60 minutes from start to finish — an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of eggs?

Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.