Meatloaf gets a bad reputation it doesn’t really deserve. Done right, it’s forgiving, hard to mess up, and stretches easily to feed a full table. Here are two versions worth keeping in rotation — one built around beans and tomato for a heartier, chili-adjacent flavor, and a second that hides a corn stuffing inside a rolled-up center.
Recipe 1: Hearty Kidney Bean & Tomato Meatloaf
This version leans on mashed beans and juicy tomatoes to keep the meat incredibly moist while giving it a comforting, chili-adjacent depth.
What You’ll Need
- 2 pounds lean ground beef (ground round)
- 3 tablespoons minced onion, or 1 tablespoon dried minced onion
- 1 to 2 teaspoons salt
- 1 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 eggs, beaten
- 1/2 cup cracker crumbs
- 1 cup canned diced tomatoes (save the rest of the can for topping the loaf later, or another use)
- 1 can (16 ounce) red kidney beans or pinto beans, well-drained and mashed
How to Put It Together
1. Mix the base
Combine everything in a large bowl and mix gently. You want it thoroughly combined, but overworking ground beef makes for a denser, tougher loaf, so stop once it’s evenly mixed.
2. Shape and press
Line a 9x5x3-inch loaf pan with aluminum foil and press the meat mixture in firmly enough that it holds its shape once baked.
3. Bake to perfection
Bake at 350°F for about 1 hour and 30 minutes, or until it’s fully cooked through.
Serving Note: This recipe comfortably serves 8 to 10 people.
Recipe 2: Savory Corn Stuffed Meatloaf
This recipe is less about mixing everything together and more about building a beautiful roll — savory meat on the outside with a soft, sweet corn stuffing tucked inside, so every single slice comes out with a distinct center.
What You’ll Need
For the meat:
- 1 1/2 pounds lean ground beef
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
For the stuffing:
- 1 1/2 cups whole kernel corn, canned or frozen and thawed
- 1 cup soft bread crumbs
- 1/3 cup finely chopped onion
- 1 tablespoon dried parsley flakes
- 1 egg, slightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
How to Put It Together
1. Shape the meat rectangle
Combine the ground meat with the salt and pepper, then lay it out flat on a large sheet of wax paper. Shape it into a 10×12-inch rectangle — try to get it as even as possible, since that evenness is what makes the roll hold together later.
2. Spread the corn stuffing
Mix all of the stuffing ingredients together separately in a bowl, then spread that mixture evenly over the meat base, making sure to stop about 3/4 inch short of the edges.
3. Roll and seal
Roll it up slowly and carefully the way you would a jelly roll, working at a pace that ensures the corn stays right where you put it. Make sure to seal the ends exceptionally well so absolutely nothing spills out during baking.
4. Catch the juices and bake
Set the roll inside a baking dish with raised sides — you’ll definitely want something sturdy to catch any juices that escape during cooking. Bake at 350°F for about 1 hour.
Serving Note: This unique stuffed loaf cleanly serves 8 people.