Home Made Meatloaf Recipe

Prep and sauté aromatics

Preheat oven to 375°F (190°C). Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the diced onion and sauté until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds more. Remove from heat and let cool slightly.

Mix meatloaf

In a large bowl combine 0.75 cup breadcrumbs and 0.5 cup milk; let sit 2 minutes to soften. Add 1.25 lbs ground grass-fed beef, the cooled sautéed onion and garlic, 1 egg, 1 tablespoon Worcestershire sauce, 2 tablespoons chopped parsley, 1.25 teaspoons kosher salt and 0.5 teaspoon black pepper. Use your hands or a large spoon to gently mix until just combined — avoid overworking to keep the meatloaf tender.

Shape and bake

Transfer the mixture to a lightly oiled 9x5-inch loaf pan or shape into a loaf on a rimmed baking sheet. Smooth the top. Bake in the preheated oven for 45–55 minutes, or until an instant-read thermometer inserted into the center reaches 160°F (71°C). If using BBQ sauce, brush about 1/2 cup sauce over the top for the last 10–12 minutes of baking.

Rest

Remove meatloaf from oven and let rest for 10 minutes before slicing to retain juices.

While the meatloaf bakes, place the peeled, cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to simmer and cook until potatoes are fork-tender, about 12–15 minutes. Drain well and return to the hot pot to evaporate excess moisture (~1 minute).

Add 3 tablespoons butter and 1/2 cup warmed milk to the potatoes. Mash with a potato masher or ricer until smooth and creamy. Season with 1 teaspoon salt and 1/4 teaspoon black pepper; adjust to taste. Keep warm until serving.

Toss 2 cups mixed vegetables with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. For quick cooking: blanch carrots and green beans in boiling salted water for 2–3 minutes, then add broccoli and cook 1–2 more minutes until bright and tender-crisp; drain and toss with olive oil and seasoning. Alternatively, roast on a sheet at 400°F (200°C) for 12–15 minutes until tender. Keep warm for plating.

For mushroom gravy: In a skillet over medium heat melt 2 tablespoons butter. Add 8 oz sliced mushrooms and sauté until they release their liquid and begin to brown, 6–8 minutes. Add 2 tablespoons chopped shallot and cook 1–2 minutes until softened.

Sprinkle 1.5 tablespoons flour over the mushrooms and stir to coat; cook 1 minute to remove raw flour taste. Gradually whisk in 1 cup beef stock until smooth. Add 1/2 tablespoon Worcestershire sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer 3–5 minutes until slightly thickened. Taste and adjust seasoning. Keep warm.

For BBQ option: If you prefer BBQ sauce, warm 1/2 cup of your favorite BBQ sauce in a small saucepan over low heat until slightly thickened, or brush directly onto the meatloaf as directed above.