Trisha Yearwood’s Meatloaf Recipe

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Are you looking for a tasty meatloaf recipe? Trisha Yearwood’s meatloaf is a crowd-pleaser that’s easy to make. This recipe makes 8-10 servings, perfect for a family dinner or meal prep.

You’ll need ground beef, saltine crackers, egg, ketchup, mustard, and a few other simple ingredients. Mix everything together, shape into loaves, and bake for an hour. The result is a juicy, flavorful meatloaf that’s great on its own or in sandwiches.

Exact Ingredients List

Here’s what you’ll need to make Trisha Yearwood’s tasty meatloaf:

• 2 pounds lean ground beef
• 20 saltine crackers, crushed into crumbs
• 1 large egg, lightly beaten
• 1/2 cup ketchup
• 1 tablespoon yellow mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 yellow onion, finely chopped

For optional meatloaf sandwiches, you can add:

• White bread slices
• Lettuce
• Tomato

This recipe makes 8-10 servings, perfect for a family dinner or meal prep. The ingredients are simple and easy to find at your local grocery store.

Make sure to crush the saltine crackers finely. You can do this by putting them in a plastic bag and rolling over them with a rolling pin.

When chopping the onion, aim for small, even pieces. This helps the onion mix well with the other ingredients and cook evenly.

With these ingredients, you’ll be ready to make a yummy meatloaf that’s sure to please everyone at the table!

Instructions

Preheat your oven to 350°F (175°C). This helps the meatloaf cook evenly.

In a big bowl, mix these items:
• 2 pounds lean ground beef
• 20 crushed saltine crackers
• 1 beaten egg
• 1/2 cup ketchup
• 1 tablespoon mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 finely chopped yellow onion

Use your hands or a stand mixer to blend everything. Don’t overmix!

Shape the meat into two loaves. Put them side by side in a 9x13x2-inch baking pan.

Bake for 1 hour or until brown on top. The inside should reach 160°F (71°C).

Take the loaves out right away. Let them cool for 5-10 minutes to firm up.

Slice and serve hot. You can also make sandwiches with white bread, lettuce, and tomato.

Enjoy your tasty meatloaf!

Possible Substitutes List

You can swap out some ingredients in Trisha Yearwood’s meatloaf recipe. Here are some options:

• Ground meat: Try ground turkey or pork instead of beef
• Crackers: Use breadcrumbs or oats in place of saltines
• Egg: Substitute 1/4 cup applesauce or mashed banana
• Ketchup: Tomato sauce or BBQ sauce work well too
• Mustard: Dijon or whole grain mustard add nice flavor
• Onion: Green onions or shallots are tasty alternatives

For a gluten-free version, use gluten-free crackers or oats. To make it dairy-free, just skip the optional cheese topping.

Want to add more veggies? Finely chop some carrots, celery, or bell peppers to mix in. You can also toss in herbs like parsley or thyme for extra flavor.

Don’t have a stand mixer? No problem! Just use your hands to mix everything together in a big bowl. The meatloaf will turn out just as yummy.

How To Make It Diabetes-Friendly

To make this meatloaf recipe more diabetes-friendly, you can try a few easy changes. Use lean ground turkey instead of beef to cut down on fat. Replace the saltine crackers with whole wheat breadcrumbs for more fiber.

Cut back on the ketchup and mustard to lower the sugar. Try using 1/4 cup of sugar-free ketchup instead. Add more veggies like grated zucchini or carrots to boost nutrients and fiber.

For the optional sandwich, use whole wheat bread instead of white. Load up on extra veggies like sliced cucumbers or bell peppers.

Here are some swaps to try:

• Ground turkey (93% lean) for beef
• Whole wheat breadcrumbs for crackers
• Sugar-free ketchup (1/4 cup)
• Extra veggies (1/2 cup grated zucchini)

Follow the same cooking steps, but check the internal temp reaches 165°F for turkey. The loaf may cook faster, so start checking at 45 minutes.

Remember to watch your portion size. A serving about the size of your palm is a good rule of thumb. Pair it with a big salad or roasted veggies to round out your meal.

Tips, Tricks & Storing

Don’t overmix the meatloaf ingredients. Mix just until combined to keep the texture light and tender.

For extra flavor, try adding 1/4 cup of grated Parmesan cheese or 1 tablespoon of Worcestershire sauce to the mix.

Use a meat thermometer to check doneness. The meatloaf is ready when it reaches 160°F (71°C) in the center.

Let the meatloaf rest for 10 minutes before slicing. This helps it hold together better.

To store leftovers, wrap tightly in plastic wrap or aluminum foil. Keep in the fridge for up to 3-4 days.

You can freeze meatloaf for up to 3 months. Wrap individual slices or the whole loaf in plastic wrap, then foil.

To reheat, thaw overnight in the fridge if frozen. Warm in a 350°F oven for about 15 minutes or microwave individual slices.

Try making mini meatloaves in a muffin tin for quicker cooking and easy portion control. Reduce baking time to about 25-30 minutes.

For a crispy top, brush the meatloaf with extra ketchup during the last 15 minutes of baking.