Meatloaf Recipe
Grandma's pretty famous recipe served with mashed potatoes and seasonal vegetable
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Ingredients
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Meatloaf
Glaze (for topping meatloaf)
Mashed Potatoes
Seasonal Vegetable — Roasted Green Beans with Toasted Almonds
Method
Meatloaf
- 1
Prep and Preheat
Preheat oven to 180°C (350°F). Line a rimmed baking sheet with parchment paper or lightly grease a 9x5-inch loaf pan. Place a wire rack on the baking sheet if using the rack method to allow air circulation.
- 2
Sauté aromatics
Heat 1 tbs olive oil in a medium skillet over medium heat. Add the finely diced onion and sauté, stirring occasionally, until translucent and beginning to brown at the edges, about 6–8 minutes. Add the minced garlic for the last 60 seconds, stirring until fragrant. Remove from heat and let cool slightly.
- 3
Soak breadcrumbs
In a small bowl, combine 1 cup fresh breadcrumbs with 1/2 cup whole milk. Let sit 3–5 minutes until liquid is absorbed and mixture is moistened.
- 4
Combine meat mixture
In a large bowl, add 900 g ground beef, the soaked breadcrumbs (including any remaining milk), the sautéed onion and garlic, 2 large eggs, 1/4 cup chopped parsley, 2 tbs Worcestershire sauce, 1 tbs Dijon mustard, 1/3 cup ketchup, 1 tsp dried thyme, 1.5 tsp salt, and 1 tsp black pepper. Using your hands or a sturdy spoon, mix gently until ingredients are evenly combined — do not overwork the meat to keep the loaf tender.
- 5
Shape and top
Transfer the mixture to the prepared pan or baking sheet and shape into a uniform loaf about 9 inches long. If using a loaf pan, pack gently but avoid compressing. If using the baking sheet, form a tight loaf with smooth top for even glaze application.
- 6
Prepare glaze
In a small bowl, whisk together 1/2 cup ketchup, 2 tbs packed brown sugar, 1 tbs apple cider vinegar, and 1 tbs Dijon mustard until smooth. Spread about two-thirds of the glaze evenly over the top of the meatloaf, reserving the rest to brush on during the last 10 minutes of baking.
- 7
Bake
Place meatloaf in the preheated oven and bake for 55–65 minutes, or until the internal temperature reaches 70–72°C (160–165°F). If using a glass or ceramic dish, check at the lower end of the time range. Ten minutes before the end of the cook time, brush the remaining glaze over the top and continue baking.
- 8
Rest and slice
Remove the meatloaf from the oven and let it rest for 10–15 minutes. This helps the juices redistribute and makes slicing cleaner. Slice into 6–8 portions to serve.
Mashed Potatoes
- 9
- 10
Warm dairy
While potatoes cook, warm 6 tbs unsalted butter and 3/4 cup whole milk (or a milk/cream mix) in a small saucepan over low heat until the butter is melted and milk is hot but not boiling. Keeping dairy warm prevents cooling the potatoes when mashing.
- 11
- 12
Finish and season
Gradually add the warm butter and milk mixture to the mashed potatoes, mashing and stirring to reach desired creaminess. Stir in 1/4 cup sour cream (if using). Season with 1 tsp salt and 1/2 tsp black pepper, tasting and adjusting if needed. Fold in 2 tbs chopped fresh chives. Keep covered and warm until ready to serve.
Seasonal Vegetable — Roasted Green Beans with Toasted Almonds
- 13
Toast almonds
Spread 1/4 cup sliced almonds on a small baking sheet and toast in the oven (can be done while meatloaf begins cooking) at 180°C (350°F) for 4–6 minutes, stirring once, until fragrant and lightly golden. Remove and set aside.
- 14
Prepare and roast green beans
Toss 600 g trimmed green beans with 2 tbs olive oil, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper on a rimmed baking sheet in a single layer. Roast in the 180°C (350°F) oven for 12–15 minutes until beans are tender-crisp with slight blistering.
- 15
Finish
Remove roasted beans from the oven and immediately toss with 1 tsp lemon zest and the toasted sliced almonds. Adjust seasoning to taste and serve hot alongside sliced meatloaf and mashed potatoes.
