70 minutes
A traditional meatloaf recipe combining ground meats, herbs, and a ketchup glaze, baked to perfection.
Extra Virgin Olive Oil, plus more for greasing
tablespoons
Large Yellow Onion, finely chopped
each
Garlic Clove, minced
each
tablespoons
White Sandwich Bread, torn into small pieces
slices
cups
each
Parsley, coarsely chopped
cups
tablespoons
teaspoons
teaspoons
Meatloaf Mix, ground beef, pork, and/or veal
0 lb
cups
tablespoons
1. Prep the Meatloaf
Preheat the oven to 350°F. Grease a rimmed baking sheet with olive oil. In a skillet, heat 2 Tbsp. olive oil over medium heat. Add the onions, stirring occasionally until softened, about 5 minutes. Add garlic, cook until fragrant, for 2 minutes. Mix in tomato paste; set aside to cool.
2. Combine Ingredients
In a large bowl, soak the bread in milk until a paste forms. Stir in the eggs, parsley, salt, pepper, and thyme. Add the cooled onion mixture to the bowl. Gently mix in the meatloaf mix until combined, avoiding overmixing.
3. Shape & Bake
Divide the mixture into two equal parts. On the prepared baking sheet, shape each half into a 4x8-inch loaf. Mix ketchup and Worcestershire sauce in a small bowl. Spoon the glaze over each meatloaf. Place in the oven and bake until the tops are browned and a thermometer reads 160°F, about 45-55 minutes.
4. Rest & Serve
Allow the meatloaf to rest for 15 minutes before slicing.
Use a blend of 70% beef and 30% other meat (like pork or veal) with an 80% lean to 20% fat ratio for a flavorful and moist meatloaf.
Use a meat thermometer to reach an internal temperature of 160°F for beef, ensuring a moist meatloaf.
Mix ingredients until just combined to avoid a dense meatloaf. Use a gentle touch with your hands.
Sauté onions, garlic, and other aromatics until soft and slightly caramelized before adding to the meat mixture to deepen flavors.
Apply a ketchup-based glaze mixed with brown sugar, vinegar, and hot sauce during the last 15-20 minutes of cooking to prevent burning.
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