Next, shape the mixture into a loaf and place it on a prepared baking sheet. If you want easier cleanup, you can line it with parchment paper. I like to form it into a bit of a dome shape. That way, it cooks evenly and impresses visually! Bake the meatloaf in your preheated oven for about 45 minutes. It’s the perfect time to clean up the kitchen and enjoy the delightful scents wafting through the air.
Once 45 minutes is up, I find that it’s a good idea to check the internal temperature using a meat thermometer — it should be at least 160°F (70°C) for safely cooked ground beef. If you want to take it up a notch, you can sprinkle some extra cheese and crumbled bacon on top during the last 10 minutes of cooking. It creates a lovely melty topping that’s impossible to resist!
When it’s done cooking, I let it rest for about 10 minutes before slicing. This step is crucial as it allows the juices to redistribute throughout the meatloaf, making each bite juicy and flavorful. Serve it with your favorite sides, and enjoy every last bite of this delicious creation!
Pro Tips for Best Results
I tested this recipe three ways: with different meats, varying the cheese types, and of course, changing the toppings. Ground turkey was surprisingly delicious and made for a lighter option, while mixing a little bit of Italian sausage into the beef added an amazing depth of flavor. Experimenting is half the fun!
Using freshly mashed potatoes instead of store-bought can elevate the flavors significantly. I always try to use creamy Yukon Gold potatoes; they add a buttery richness that complements the meaty flavors so well! If you’re short on time, though, don’t feel guilty about using prepared mashed potatoes.
Lastly, when it comes to choosing the right cheese, I love a mix of sharp and mild varieties. It creates a fantastic flavor profile, and don’t forget to save some for that glorious topping! The crispy bacon on top? That’s just the cherry on top of this indulgent dish.
Common Mistakes to Avoid
One of the biggest mistakes I’ve made in the past is not properly combining the ingredients. If you leave clumps of ground beef or potatoes, those sections can cook unevenly, resulting in a dry meatloaf. I always make sure to mix well — but not too much; overmixing can lead to tougher meat! (See the next page below to continue…)