Recipe: Classic meatloaf
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Loading... - Beverly Garcia
- 07 Mar 2023
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This easy meatloaf recipe is a classic version, blending ground beef, pork and veal with simple pantry seasonings. But feel free to use your preferred combination of meat, such as half pork and half beef.
Milk-soaked bread ensures a tender meatloaf, and baking it freeform — on a baking sheet instead of a loaf pan — provides more surface area for the tangy-sweet tomato glaze to caramelize as it bakes. Leftover slices can be crisped in a skillet and served with a salad or tucked into a sandwich.
TIME: 1 1/2 HOURS
YIELD: 6 TO 8 SERVINGS (2 LOAVES)
FOR THE MEATLOAF:
2 tablespoons extra-virgin olive oil, plus more for greasing
1 large yellow onion, finely chopped (about 2 cups)
5 large garlic cloves, minced (about 2 tablespoons)
2 tablespoons tomato paste
3 (1/2-inch-thick) slices white sandwich bread (about 3 ounces), torn into small pieces
2/3 cup whole milk
3 large eggs
1/4 cup coarsely chopped fresh flat-leaf or curly parsley
2 tablespoons kosher salt (such as Diamond Crystal)
1 teaspoon black pepper
1 teaspoon dried thyme
3 pounds meatloaf mix (or any combination of ground beef, pork and/or veal)
FOR THE TOMATO GLAZE:
1/2 cup ketchup
1 tablespoon Worcestershire sauce
