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Brief Overview
Meatloaf is one of those deeply nostalgic American dishes that speaks to comfort, tradition and home cooked warmth. Found at dinner tables across the country, it has long been a fixture of weeknight meals and family gatherings, offering a slice of hearty familiarity that generations have grown up with.
Though often considered simple fare, meatloaf has a personality all its own. Its tender texture, rich flavour and customisable nature have made it a household favourite for decades. Whether served with mashed potatoes or leftover in a sandwich, it offers a kind of culinary reassurance that never goes out of style.
What Is Meatloaf?
Meatloaf is a seasoned mixture of ground meat shaped into a loaf and baked until golden. Traditionally made with beef, it can also include pork, veal or even turkey depending on regional preferences or family recipes.
What sets meatloaf apart is the attention given to its seasoning and texture. The meat is often combined with breadcrumbs, eggs and milk to create a moist, sliceable loaf that holds together beautifully. It is usually glazed with a ketchup or tomato based sauce that caramelises as it bakes.
Meatloaf has a flexible identity. While some prefer it plain and classic, others might fold in diced vegetables, herbs or cheese. The end result is always comforting and familiar, served hot from the oven or cold the next day, holding its own in both humble and celebratory meals.
Ingredients and Taste
The base ingredients are straightforward. Ground beef is most common, mixed with breadcrumbs or crushed crackers, eggs for binding and a bit of milk for moisture. Chopped onions, garlic and herbs provide savoury depth, while salt and pepper balance the flavour.
The signature glaze, often made with ketchup, brown sugar and mustard, adds a tangy sweet finish that complements the savoury richness of the meat. Some recipes may add a dash of Worcestershire sauce or a spoonful of tomato paste for an extra layer of umami.
The taste is hearty and savoury, with a juicy texture that feels both substantial and satisfying. The glaze adds a welcome contrast in flavour and texture, creating a crispy top layer that balances the soft interior. Every bite feels deliberate, nourishing and homely.
A Taste of History
Though meatloaf is strongly associated with American cuisine, its roots stretch far back into European food traditions. Medieval recipes describe minced meat dishes held together with grains or bread, often shaped and cooked in similar fashion.
In the United States, meatloaf rose to prominence in the 19th and early 20th centuries. It became especially popular during the Great Depression, when stretching ingredients was essential. Cooks could add fillers like oats or bread to make the meat go further.
By the 1950s, meatloaf had cemented itself as a family staple, featured in cookbooks and television ads alike. It represented practicality, economy and comfort, often appearing on dinner tables alongside other classics like green beans and mashed potatoes.
Today, meatloaf remains a symbol of American home cooking. It has evolved through countless variations but continues to be loved for its straightforward heartiness. It is the kind of dish that doesn’t try too hard, yet somehow ends up being exactly what you needed.
How to Make Traditional Meatloaf
Hearty and comforting, classic American meatloaf is a satisfying blend of ground beef, aromatic vegetables, and rich seasonings, baked until golden with a savoury glaze. Expect a tender slice with a caramelised crust and homely aroma. Before diving in, prepare all your ingredients and allow your meat to rest briefly at room temperature for even baking. See the recipe card at the bottom for printable directions
Ingredients
For the Meatloaf:
- 500 g ground beef (80 percent lean)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 medium carrot, grated
- 1 celery stalk, finely chopped
- 100 g breadcrumbs
- 60 ml whole milk
- 1 large egg
- 2 tbsp chopped fresh parsley
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp ground black pepper
For the Glaze:
- 3 tbsp ketchup
- 1 tbsp Dijon mustard
- 1 tbsp brown sugar
Cooking Instructions
Step 1: Preheat the Oven and Prepare the Mix
Preheat your oven to 175°C (350°F). In a large mixing bowl, combine the ground beef, chopped onion, garlic, carrot, and celery. Gently mix using your hands or a fork until evenly combined without overworking the meat.
Step 2: Add Binders and Seasoning
Add the breadcrumbs, milk, egg, parsley, Worcestershire sauce, salt, and pepper to the bowl. Continue mixing gently until the ingredients are just blended. Overmixing can lead to a dense loaf, so keep it light.
Step 3: Shape the Loaf
Transfer the meat mixture onto a parchment lined baking tray or into a lightly greased loaf tin. Shape it into a smooth, even loaf approximately 20 cm long. Ensure the top is compact and smooth for even browning.
Step 4: Mix the Glaze
In a small bowl, stir together the ketchup, Dijon mustard, and brown sugar until well blended. This sweet and savoury glaze adds a shiny finish and rich flavour to the top crust.
Step 5: Apply the Glaze
Using a spoon or pastry brush, spread half of the glaze over the top of the meatloaf. Reserve the remaining glaze for later. This first layer will bake into the loaf and create a flavourful base.
Step 6: Bake the Meatloaf
Place the loaf in the centre of the oven and bake uncovered for 40 minutes. Avoid opening the oven frequently as it affects the internal temperature and cooking time.
Step 7: Reapply Glaze and Continue Baking
Remove the meatloaf from the oven and spread the remaining glaze over the top. Return it to the oven and bake for an additional 15–20 minutes, or until the internal temperature reaches 70°C (160°F).
Step 8: Rest the Meatloaf
Once fully baked, transfer the meatloaf to a cutting board and tent it loosely with foil. Let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a moist slice.
Step 9: Slice and Plate
Using a serrated knife, cut the meatloaf into thick slices. Wipe the knife between cuts for cleaner portions. Arrange the slices neatly on a serving dish.
Final Step: For Serving
Serve your meatloaf hot with buttery mashed potatoes, steamed green beans, or roasted root vegetables. Garnish with a sprinkle of parsley or a spoonful of pan drippings for extra flavour.
Cooking Tips for Perfect American Meatloaf
- Use fresh breadcrumbs rather than pre-packaged for a softer texture.
- Grate vegetables finely to keep the loaf moist without chunks.
- Allow meat to reach room temperature before baking for even cooking.
- Avoid packing the meat too tightly when shaping the loaf.
- Resting the meatloaf is essential to lock in flavour and moisture.
Meatloaf (Baked Ground Meat Loaf)
Ingredients
For the Meatloaf:
- 500 g ground beef 80 percent lean
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 medium carrot grated
- 1 celery stalk finely chopped
- 100 g breadcrumbs
- 60 ml whole milk
- 1 large egg
- 2 tbsp chopped fresh parsley
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp ground black pepper
For the Glaze:
- 3 tbsp ketchup
- 1 tbsp Dijon mustard
- 1 tbsp brown sugar
Instructions
- Preheat your oven to 175°C (350°F). In a large mixing bowl, combine the ground beef, chopped onion, garlic, carrot, and celery. Gently mix using your hands or a fork until evenly combined without overworking the meat.
- Add the breadcrumbs, milk, egg, parsley, Worcestershire sauce, salt, and pepper to the bowl. Continue mixing gently until the ingredients are just blended. Overmixing can lead to a dense loaf, so keep it light.
- Transfer the meat mixture onto a parchment lined baking tray or into a lightly greased loaf tin. Shape it into a smooth, even loaf approximately 20 cm long. Ensure the top is compact and smooth for even browning.
- In a small bowl, stir together the ketchup, Dijon mustard, and brown sugar until well blended. This sweet and savoury glaze adds a shiny finish and rich flavour to the top crust.
- Using a spoon or pastry brush, spread half of the glaze over the top of the meatloaf. Reserve the remaining glaze for later. This first layer will bake into the loaf and create a flavourful base.
- Place the loaf in the centre of the oven and bake uncovered for 40 minutes. Avoid opening the oven frequently as it affects the internal temperature and cooking time.
- Remove the meatloaf from the oven and spread the remaining glaze over the top. Return it to the oven and bake for an additional 15–20 minutes, or until the internal temperature reaches 70°C (160°F).
- Once fully baked, transfer the meatloaf to a cutting board and tent it loosely with foil. Let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a moist slice.
- Using a serrated knife, cut the meatloaf into thick slices. Wipe the knife between cuts for cleaner portions. Arrange the slices neatly on a serving dish.
- Serve your meatloaf hot with buttery mashed potatoes, steamed green beans, or roasted root vegetables. Garnish with a sprinkle of parsley or a spoonful of pan drippings for extra flavour.
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