Every 60s Kid Will Always Cherish This Dish

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The decade that gave us The Beatles also introduced a comforting, iconic dish that still warms the heart and belly: meatloaf. A culinary reflection of the 60s, it was all about simplicity married with flavor, embodying the spirit of a generation that sought both comfort and excitement.

But what made this dish such a sensation? Let’s dive deep into the groovy goodness of meatloaf and stir up some nostalgia, while also sprinkling in a few modern-day twists.

Unwrapping the Magic of the Meatloaf

At its core, meatloaf is a simple blend of ground meat, breadcrumbs, and a mix of spices. It’s the dish’s versatility that truly set it apart. Whether enjoyed fresh from the oven or as a leftover sandwich the next day, meatloaf never lost its charm. Moreover, it wasn’t just about the meat; the toppings played a pivotal role too. A glaze of ketchup or tomato sauce was the cherry on top of this meaty masterpiece.

Tip: For an added layer of complexity, mix beef with a bit of pork or veal. This combo is, as they used to say, “outta sight!”

Preparing meatloaf might sound easy, but it demands the right equipment. A high-quality baking dish can make a world of difference in cooking the meatloaf evenly and retaining its moisture. Not just any dish will do, especially if you’re keen on achieving that perfect crust.

Why Meatloaf Grooved Its Way into Our Hearts

Not only was meatloaf delicious, but it was also economical. In an era where budgeting was crucial, this dish stretched a pound of meat to serve an entire family. No wonder it was a staple on many dinner tables. Plus, it was as versatile as a 60s dance move! The options were endless: Pair it with mashed potatoes, throw in some veggies, or just slap it between two bread slices. Meatloaf truly was the bee’s knees of dishes.

Tip: Always let your meatloaf rest post-baking. It’s like giving it a chill time after a dance-a-thon. This ensures the juices settle in, making each slice juicy and flavorful.

Modern Twists on a Classic Dish

Today, chefs and home cooks alike are jazzing up this vintage dish. From integrating international flavors to crafting vegetarian versions, meatloaf is experiencing a renaissance. It’s like watching an old vinyl record spin in a new turntable – classic yet contemporary.

Tip: To elevate the flavors, infuse your meatloaf with premium spices. It’s a hip twist that even the swinging 60s wouldn’t have seen coming!

Meatloaf, with its rich history and undeniable charm, is more than just a dish. It’s a time capsule, capturing the essence of a bygone era while still being ever-evolving. It’s the ultimate comfort food that will always have a special place in our hearts and plates. So, why not whip up a meatloaf and let the flavors do the time-traveling? Just remember, while the 60s might have been a while ago, its spirit (and taste) will never fade.

60s Iconic Meatloaf

Course: Main CourseCuisine: American


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Relive the culinary magic of the 60s with this sumptuous meatloaf that stole the hearts of many!


  • 1 lb ground beef

  • 1/2 cup breadcrumbs

  • 1/4 cup milk

  • 1 egg, beaten

  • 1/4 cup finely chopped onions

  • 2 cloves garlic, minced

  • 1/2 tsp salt

  • 1/2 tsp black pepper

  • 1/2 cup ketchup or tomato sauce for glaze


  • In a large mixing bowl, combine ground beef, breadcrumbs, milk, beaten egg, onions, garlic, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
  • Preheat the oven to 375°F (190°C).
  • Shape the meat mixture into a loaf and place it in a baking dish.
  • Spread the ketchup or tomato sauce evenly over the top to create a glaze.
  • Bake in the preheated oven for 55 minutes, or until the meatloaf is cooked through.
  • Once done, remove from the oven and allow to rest for about 5 minutes before slicing.
  • Serve with your preferred side dishes and enjoy a nostalgic bite of the 60s!
  • Store leftovers in an airtight container in the fridge for up to 3 days.


  • For a richer flavor, add a dash of Worcestershire sauce to the meat mixture.
  • You can substitute the ketchup with BBQ sauce for a tangier glaze.
  • If you prefer a crustier top, broil the meatloaf for an additional 2-3 minutes before serving.

Frequently Asked Questions

Q: Can I substitute the beef with another type of meat?
A: Yes, you can use ground turkey, chicken, or pork. The cooking time might vary slightly depending on the meat’s fat content.

Q: What side dishes go well with this meatloaf?
A: Classic side dishes include mashed potatoes, green beans, coleslaw, or a simple salad. However, feel free to pair with any of your favorite sides!

Q: Can I freeze the leftovers?
A: Absolutely! Just ensure the meatloaf has cooled down, then wrap it in plastic wrap or aluminum foil before placing it in a freezer bag. It can be frozen for up to 3 months.

Q: How do I ensure my meatloaf remains moist and not dry?
A: Make sure not to overmix the meat mixture, as it can make the meatloaf dense. Also, keep an eye on the cooking time and avoid overcooking. The added ketchup or tomato sauce glaze also helps keep it moist.

Jamie Anderson
Jamie Anderson
Hey there! I'm Jamie Anderson. Born and raised in the heart of New York City, I've always had this crazy love for food and the stories behind it. I like to share everything from those "Aha!" cooking moments to deeper dives into what's really happening in the food world. Whether you're here for a trip down culinary memory lane, some kitchen hacks, or just curious about your favorite eateries, I hope you find something delightful!

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