Go Back Email Link
–+ servings

Classic Meatloaf (Elevated)

This recipe covers all of the basics for making a moist, tender, and super flavorful meatloaf. Combining traditional flavors, a sweet and tangy glaze, and a few elevated touches, it takes a classic comfort food favorite to the next level. It's the perfect weeknight dinner or comforting meal to serve at your next family gathering.
5 from 1 vote
Two slices of meatloaf on mashed potatoes with green beans on the side; cornbread and more meatloaf in the background.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 1 meatloaf
Category Savory

Ingredients
 

  • 2 ½ lbs lean ground beef
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp unsalted butter
  • 1 ½ cup yellow onions, finely diced (about 2 onions)
  • ½ cup celery, finely diced (about 1 stalk)
  • 1 cup red bell pepper, finely diced (1 pepper)
  • 3 cloves of garlic, peeled and minced
  • 1 tsp fresh thyme, finely chopped
  • 2 Tbsp tomato paste
  • 2 ½ tsp kosher salt (I use Diamond Crystal)
  • 1 tsp freshly cracked black pepper
  • 1 Tbsp Worcestershire sauce
  • ¼ cup low-sodium chicken stock (or water)
  • 2 large eggs
  • ½ cup whole milk
  • 1 cup panko breadcrumbs

For the Glaze

  • 2 Tbsp brown sugar
  • 2 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • ⅔ cup ketchup

Instructions

  • Finely dice the onions, celery, and red bell pepper.
    Important note: For this recipe, it is best to carefully dice the vegetables between ⅛" and ¼" so they soften easily.
    1 ½ cup yellow onions, finely diced
    ½ cup celery, finely diced
    1 cup red bell pepper, finely diced
  • Preheat the oven to 350℉. Place a baking pan filled with warm water onto the lower rack to create steam, which keeps the meatloaf moist.
  • In a large frying pan (with a lid) set over low heat, heat the olive oil and butter until the butter begins to foam.
    1 Tbsp extra virgin olive oil
    1 Tbsp unsalted butter
  • Add in the vegetables. Stir to coat them in the oil and butter, then cover and cook until softened (about 12 to 15 minutes), stirring occasionally.
    Pro tip: Cooking time will vary depending on the heat, your pan, and the exact size of the vegetables. I recommend tasting a piece of celery to check for doneness; once it is soft and no longer crunchy, the vegetables are ready.
  • Add in the minced garlic and chopped thyme. Cook just until fragrant (about 1 minute).
    3 cloves of garlic, peeled and minced
    1 tsp fresh thyme, finely chopped
  • Stir in the tomato paste until evenly distributed. Cook for 1 minute.
    2 Tbsp tomato paste
  • Stir in the salt, pepper, Worcestershire sauce, and chicken stock. Cover and cook for 2 to 3 minutes.
    2 ½ tsp kosher salt
    1 tsp freshly cracked black pepper
    1 Tbsp Worcestershire sauce
    ¼ cup low-sodium chicken stock (or water)
  • Remove the pan from the heat. Place it on a wire rack to cool for 10 minutes.
  • Meanwhile, in a large bowl, whisk together the eggs and milk. Stir in the breadcrumbs with a fork, then set the mixture aside while the vegetable mixture cools.
    2 large eggs
    ½ cup whole milk
    1 cup panko breadcrumbs
  • Add the cooled vegetable mixture to the breadcrumb mixture and stir to combine. Add in the ground beef. Combine gently with your hands just until evenly distributed.
    Pro tip: Be careful not to compress or compact the mixture, otherwise the meatloaf can turn out too dense.
    2 ½ lbs lean ground beef
  • Transfer the meatloaf mixture to a baking sheet lined with parchment paper. With your hands, shape it into a uniform log roughly 13" long by 5" wide. Bake on the center rack (directly above the baking pan filled with water) for 30 minutes.
  • Meanwhile, prepare the glaze by whisking together the brown sugar, Dijon mustard, Worcestershire sauce, and ketchup in a small bowl.
    2 Tbsp brown sugar
    2 tsp Dijon mustard
    1 tsp Worcestershire sauce
    ⅔ cup ketchup
  • After 30 minutes, remove the meatloaf from the oven. Spread the glaze evenly over the top and sides using the back of a spoon.
  • Return the meatloaf to the oven. Continue to bake until the internal temperature reaches 160℉ (about 30 to 40 minutes).
  • Allow the meatloaf to rest for at least 10 minutes before slicing and serving.

Nutrition

Calories: 3590kcal | Carbohydrates: 166g | Protein: 246g | Fat: 214g | Saturated Fat: 82g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 93g | Trans Fat: 11g | Cholesterol: 1188mg | Sodium: 9387mg | Potassium: 5715mg | Fiber: 14g | Sugar: 91g | Vitamin A: 7425IU | Vitamin C: 233mg | Calcium: 701mg | Iron: 34mg
Nutrition Disclaimer