Meatloaf
This easy meatloaf recipe is a classic version where you can use your combination of of meat such as TVP, ground beef, veal, and pork. 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.
Servings: 6
Equipment
- 1 Baking sheet
- 1 Medium skillet
- 1 Large bowl
- 1 Small bowl
Ingredients
- 2 Tbsp Olive oil
- 1 ea Large onion, chopped
- 5 cloves Garlic, chopped
- 2 Tbsp Tomato paste
- 3 slices Bread, torn into small pieces breadcrumbs also work
- 2/3 cup Milk
- 3 ea Eggs
- 1/4 cup Fresh parsley, chopped Also for garnish
- 1 tsp Salt
- 1 tsp Ground black pepper
- 1 tsp Dried thyme
- 1 to 2 lbs Meat
- 1/2 cup Ketchup
- 1 Tbsp Worcestershire sauce
Instructions
Meatloaf
- Heat oven to 350 degrees and grease a rimmed baking sheet with oil.
- Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes.2 Tbsp Olive oil, 1 ea Large onion, chopped
- Add garlic and cook, stirring, until fragrant, about 2 minutes.5 cloves Garlic, chopped
- Stir in tomato paste until well combined; let cool.2 Tbsp Tomato paste
- In a large bowl, combine bread and milk, and mash with a spoon until a paste forms.3 slices Bread, torn into small pieces, 2/3 cup Milk
- Add eggs, parsley, salt, pepper, thyme, and cooled onion mixture and mix until well blended.3 ea Eggs, 1/4 cup Fresh parsley, chopped, 1 tsp Salt, 1 tsp Ground black pepper, 1 tsp Dried thyme
- Add the meat mix gently to combine, being careful not to overwork the meat. Divide the mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet.1 to 2 lbs Meat
Glaze
- Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread the mixture over the top and sides of each meatloaf.1/2 cup Ketchup, 1 Tbsp Worcestershire sauce
Bake
- Bake for 50-55 minutes until nicely browned. Let rest for 15 minutes before sprinkling the top with fresh parsley, if using, and slicing.