Meatloaf Dinner Recipe

Prep

Preheat oven to 375°F (190°C). Line a small baking sheet with foil or spray a small loaf pan with cooking spray. Finely chop onion and mince garlic.

In a small bowl, pour milk over bread crumbs and let sit 2–3 minutes until absorbed.

In a large bowl, combine ground beef and ground pork. Add the soaked breadcrumbs, chopped onion, minced garlic, egg, Worcestershire sauce, Dijon, chopped parsley, salt, and black pepper. Gently mix with hands or a fork until just combined — avoid overworking to keep the loaf tender.

Shape the meat mixture into a compact loaf about 8 inches long and place it on the prepared baking sheet or into the loaf pan. Brush or rub 1 teaspoon vegetable oil over the top to help browning.

Bake in the preheated oven for 45–55 minutes, until an instant-read thermometer inserted into the center reads 160°F (71°C). If the top starts to brown too quickly, tent loosely with foil.

Once done, remove from oven and let rest 10 minutes before slicing. Resting redistributes juices and makes slicing easier.

While the meatloaf bakes (or beginning when there are about 20 minutes left), melt butter in a medium saucepan over medium heat.

When butter is foamy, whisk in the flour and cook 1–2 minutes, stirring constantly, until the roux turns light golden and loses the raw flour smell.

Gradually whisk in the beef stock, adding a little at a time to avoid lumps. Bring to a gentle simmer while whisking to thicken.

Stir in Worcestershire sauce and soy sauce (if using). Season with salt and black pepper. Simmer 3–5 minutes until gravy reaches desired thickness. If too thick, add up to 2 tablespoons more stock or water.

Keep warm until ready to serve. Optionally strain for an extra-smooth gravy.

Rinse rice under cold water until water runs clear to remove excess starch; drain.

In a small saucepan, bring 2 cups water, bouillon (or 1 tsp salt), butter, onion powder, and garlic powder to a gentle boil.

Stir in the rinsed rice, reduce heat to low, cover, and simmer 15 minutes without lifting the lid.

Remove from heat and let sit, covered, 5 minutes. Fluff with a fork and stir in chopped parsley. Keep warm until serving.

Slice the rested meatloaf into 1/2–3/4 inch thick slices. Spoon a generous ladle of brown gravy over each slice.

Plate a scoop (about 3/4 cup) of seasoned rice alongside the meatloaf slice. Garnish rice with extra parsley and optionally drizzle a little gravy on the rice or around the plate.

Serve immediately while warm.