Meatloaf and Baked Beans: A Perfect Comfort Food Combination

Meatloaf and baked beans is a classic comfort food combination that brings warmth and nostalgia to any dinner table. Growing up, I remember the delightful aroma wafting through the house as my mother prepared this hearty dish, a staple in many American households. The history of meatloaf dates back to the 5th century, but it truly gained popularity during the Great Depression as a way to stretch ingredients and feed families affordably. Today, meatloaf and baked beans remain beloved for their rich flavors and satisfying textures, making them a go-to meal for busy weeknights or cozy family gatherings.

What I love most about meatloaf and baked beans is how they complement each other perfectly. The savory, tender meatloaf pairs beautifully with the sweet and smoky baked beans, creating a delightful balance of flavors. Not only is this dish delicious, but it’s also incredibly convenient to prepare, allowing you to whip up a wholesome meal with minimal effort. Whether you’re serving it for a casual weeknight dinner or a special occasion, meatloaf and baked beans are sure to please everyone at the table.

Ingredients:

• For the Meatloaf:
• 1 ½ pounds ground beef (80/20 blend for best flavor)
• 1 cup breadcrumbs (preferably plain)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg
• ½ cup milk
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ cup ketchup (plus extra for topping)
• For the Baked Beans:
• 2 cans (15 ounces each) of navy beans, drained and rinsed
• 1 cup barbecue sauce (your favorite brand)
• ½ cup brown sugar
• 1 small onion, diced
• 2 tablespoons mustard (yellow or Dijon)
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Preparing the Meatloaf

1. Preheat your oven to 350°F (175°C). This is the perfect temperature for cooking the meatloaf evenly without drying it out.
2. In a large mixing bowl, combine the ground beef, breadcrumbs, chopped onion, minced garlic, egg, milk, Worcestershire sauce, salt, black pepper, thyme, oregano, and ½ cup of ketchup. I like to use my hands for this part; it’s the best way to ensure everything is mixed well without overworking the meat.
3. Once everything is combined, shape the mixture into a loaf. You can either form it by hand or use a loaf pan for a more uniform shape. If you’re using a loaf pan, make sure to lightly grease it to prevent sticking.
4. Transfer the meatloaf to a baking sheet lined with parchment paper or foil for easy cleanup. If you’ve shaped it by hand, place it on the sheet and gently flatten the top.
5. Spread a thin layer of ketchup on top of the meatloaf. This adds a nice glaze and keeps it moist while baking.

Cooking the Meatloaf

6. Place the meatloaf in the preheated oven and bake for about 1 hour, or until the internal temperature reaches 160°F (70°C). I recommend using a meat thermometer for accuracy.
7. Once cooked, remove the meatloaf from the oven and let it rest for about 10 minutes. This resting period allows the juices to redistribute, making for a juicier slice.

Preparing the Baked Beans

1. While the meatloaf is baking, let’s get started on the baked beans. In a large mixing bowl, combine the drained and rinsed navy beans, barbecue sauce, brown sugar, diced onion, mustard, smoked paprika, and a pinch of salt and pepper. Stir until everything is well combined.
2. Transfer the bean mixture to a baking dish. I like to use a 9×13 inch dish, but any oven-safe dish will work. Spread the beans out evenly.
3. Cover the dish with aluminum foil. This helps to keep the moisture in while the beans cook.

Cooking the Baked Beans

4. Once the meatloaf has been in the oven for about 30 minutes, place the covered dish of baked beans in the oven alongside the meatloaf. Bake for about 30-40 minutes, or until the beans are heated through and bubbly.
5. After the initial baking time, remove the foil from the baked beans and let them bake for an additional 10-15 minutes. This will help to thicken the sauce and give the beans a nice caramelized top.

Assembling and Serving

1. Once both the meatloaf and baked beans are done, remove them from the oven. Let the meatloaf rest for a few more minutes before slicing. This

   Conclusion:

   In wrapping up this delightful journey through the world of Meatloaf and Baked Beans, I can confidently say that this recipe is a must-try for anyone looking to bring comfort food to their table. The combination of savory, tender meatloaf paired with the sweet and smoky flavors of baked beans creates a harmonious dish that is sure to please both family and friends. Not only is it a hearty meal, but it also evokes a sense of nostalgia that many of us cherish. When serving this dish, consider pairing it with a side of creamy mashed potatoes or a fresh garden salad to balance the richness of the meatloaf. For those looking to mix things up, you can experiment with different types of beans in your baked beans, or even add a dash of your favorite hot sauce for an extra kick. You might also try adding some sautéed vegetables to the meatloaf mixture for added flavor and nutrition. I wholeheartedly encourage you to give this Meatloaf and Baked Beans recipe a try. I promise you won’t be disappointed! Once you’ve made it, I’d love to hear about your experience. Did you add your own twist? How did your family enjoy it? Sharing your culinary adventures not only inspires others but also creates a wonderful community of food lovers. So, roll up your sleeves, gather your ingredients, and let’s make some delicious memories together! Print
   

   Meatloaf and Baked Beans: A Perfect Comfort Food Combination

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   • Author: Dottie
   • Total Time: 90 minutes
   • Yield: 6–8 servings 1x

   Print Recipe

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   Description

   This comforting meatloaf paired with savory baked beans makes for a hearty family meal. The juicy, flavorful meatloaf is complemented by sweet and tangy baked beans, creating a delicious combination that’s perfect for any dinner table.

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   Ingredients

   Scale 1x2x3x

   • 1 ½ pounds ground beef (80/20 blend for best flavor)
   • 1 cup breadcrumbs (preferably plain)
   • 1 small onion, finely chopped
   • 2 cloves garlic, minced
   • 1 large egg
   • ½ cup milk
   • 2 tablespoons Worcestershire sauce
   • 1 teaspoon salt
   • ½ teaspoon black pepper
   • 1 teaspoon dried thyme
   • 1 teaspoon dried oregano
   • ½ cup ketchup (plus extra for topping)
   • 2 cans (15 ounces each) of navy beans, drained and rinsed
   • 1 cup barbecue sauce (your favorite brand)
   • ½ cup brown sugar
   • 1 small onion, diced
   • 2 tablespoons mustard (yellow or Dijon)
   • 1 teaspoon smoked paprika
   • Salt and pepper to taste

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   Instructions

   1. Preheat your oven to 350°F (175°C).
   2. In a large mixing bowl, combine the ground beef, breadcrumbs, chopped onion, minced garlic, egg, milk, Worcestershire sauce, salt, black pepper, thyme, oregano, and ½ cup of ketchup. Mix well using your hands.
   3. Shape the mixture into a loaf, either by hand or using a lightly greased loaf pan.
   4. Transfer the meatloaf to a baking sheet lined with parchment paper or foil.
   5. Spread a thin layer of ketchup on top of the meatloaf.
   6. Place the meatloaf in the preheated oven and bake for about 1 hour, or until the internal temperature reaches 160°F (70°C).
   7. Remove the meatloaf from the oven and let it rest for about 10 minutes before slicing.
   8. In a large mixing bowl, combine the drained and rinsed navy beans, barbecue sauce, brown sugar, diced onion, mustard, smoked paprika, and a pinch of salt and pepper. Stir until well combined.
   9. Transfer the bean mixture to a baking dish (9×13 inch recommended) and spread evenly.
   10. Cover the dish with aluminum foil.
   11. After the meatloaf has been baking for about 30 minutes, place the covered dish of baked beans in the oven alongside the meatloaf. Bake for 30-40 minutes, or until heated through and bubbly.
   12. Remove the foil from the baked beans and bake for an additional 10-15 minutes to thicken the sauce and caramelize the top.
   13. Once both the meatloaf and baked beans are done, remove them from the oven. Let the meatloaf rest for a few more minutes before slicing. Serve warm with the baked beans on the side.

   Notes

   • For added flavor, consider mixing in some chopped bell peppers or carrots into the meatloaf mixture.
   • Leftover meatloaf can be stored in the refrigerator for up to 3 days and is great for sandwiches!

   • Prep Time: 20 minutes
   • Cook Time: 70 minutes