Sometimes the simplest recipes are the ones that stick with us the longest. This homemade meatloaf has been a staple in our kitchen for years because it’s easy to make, uses everyday ingredients, and always turns out hearty and satisfying.
When you’re living and traveling in an RV, dependable recipes matter. This meatloaf doesn’t require anything fancy—just ground beef, crackers, vegetables, and a few pantry staples. It’s the kind of comfort food that fills the camper with wonderful smells and provides leftovers for the next day.
What I love most about this recipe is its simplicity. No complicated sauces, no special ingredients, and no endless list of seasonings. Just good old-fashioned meatloaf the way many of us grew up eating it.
Why You’ll Love This Recipe
✔ Simple pantry ingredients
✔ Easy to prepare
✔ Family-friendly comfort food
✔ Great for leftovers
✔ Perfect for busy weeknights
✔ Freezes well
Equipment Used
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Road Tested Classic Meatloaf
Ingredients
Equipment
Method
- Preheat oven to 400°F.
- Place the ground beef, eggs, crushed saltine crackers, minced garlic, chopped onion, and chopped pepper into a large mixing bowl.
- Mix thoroughly using your hands until all ingredients are evenly combined.
- Shape the mixture into a loaf and place it on a wire rack set inside a disposable aluminum cake pan or baking pan.
- Bake for approximately 2 hours, or until a meat thermometer inserted into the center reads 165°F.
- Top with slices of cheese, and cover with ketchup.
- Put back in the oven until the cheese is melted.
- Remove from the oven and allow the meatloaf to rest for 5–10 minutes before slicing.
- Serve hot with your favorite side dishes.
Notes
- Using a wire rack allows excess grease to drain away during cooking, resulting in a less greasy meatloaf.
- Red bell peppers provide a slightly sweeter flavor than green peppers.
- Cooking times may vary depending on the thickness of the loaf and your oven.
- Leftovers make excellent sandwiches and grilled sandwiches the next day.
This recipe has been our go-to meatloaf for years. It’s simple, dependable, and one of those comfort-food dinners that always disappears quickly at the table.
Tips for the Best Meatloaf
The secret to this recipe is using a wire rack inside the pan. As the meatloaf cooks, excess grease drains away instead of pooling around the meat. The result is a loaf that’s flavorful without being greasy.
Don’t overmix the ingredients. Mix just until everything is combined. Overworking the meat can make the finished meatloaf dense and tough.
A meat thermometer is your best friend here. Every oven cooks a little differently, so checking for an internal temperature of 165°F ensures perfect results every time.
Variations
Want to change things up?
- Use red bell peppers for a sweeter flavor.
- Add shredded cheddar cheese to the mixture.
- Top with ketchup during the last 20 minutes of baking.
- Mix ground beef and ground pork for extra richness.
- Add a tablespoon of Worcestershire sauce for deeper flavor.
What to Serve with Meatloaf
This classic meatloaf pairs well with:
- Mashed potatoes
- Green beans
- Corn on the cob
- Macaroni and cheese
- Garden salad
- Dinner rolls
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Meatloaf also freezes beautifully. Wrap individual slices and freeze for up to 3 months.
One of our favorite ways to use leftovers is in a simple meatloaf sandwich the next day.
From Our RV Kitchen
We’ve made this meatloaf countless times over the years, both at home and while traveling. It’s one of those recipes that doesn’t need a special occasion—it just works. Whether you’re feeding a family, cooking at the campground, or looking for an easy comfort-food dinner, this recipe has never let us down.
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