Classic Meat Loaf

Revised 2014 Apr 22

6 servings


2 teaspoons olive oil
1 medium onion, chopped
4 cloves garlic, sliced
2 egg
2/3 cup dry breadcrumbs
1/4 cup parsley, chopped
1/2 cup 10% cream
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon sriracha
1 teaspoon fresh thyme, finely chopped
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1 1/2 pounds lean ground beef
6 ounces ground pork
4 ounces ground veal
-- Glaze --
1/3 cup ketchup
1 tablespoon chilie ketchup
2 tablespoons packed brown sugar
1 tablespoon cider vinegar
1 tablespoon Dijon mustard


Preheat oven to 350F

Cook onion over medium heat until softened (about 5 min). Add garlic and cook for 30 seconds. Put onion and garlic into a large bowl and cool to room temperature

Whisk eggs into onion mixture then stir in all ingredients except the meat. Mix meat by hand until well combined then add to bowl. Mix well

Press mixture into a 9 x 5 loaf pan or make 1 or more free form loaves

Whisk together the glaze ingredients and bush about half of it over the loaves. Bake for 45 minutes then brush on half of the remaining glaze and bake for an additional 15 minutes. Coat with remaining glaze and put under the broiler for 5 minutes.. Loosely cover with foil and let stand for 15 minutes before serving.

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