Meatloaf

By Kay Chun

Updated Oct. 14, 2024

Meatloaf
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
1½ hours
Rating
4(4,034)
Comments
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Traditional meatloaf was created as a tasty way to use up leftover vegetables and to stretch meat further during lean times. This easy meatloaf recipe is a classic version, blending ground beef, pork and veal with simple pantry seasonings, but you should 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. Alternatively, freeze one uncooked loaf for the next time you need to put dinner on the table with ease; simply thaw the night before and bake as directed.

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Ingredients

Yield:6 to 8 servings (2 loaves)

    For the Meatloaf

    • 2tablespoons extra-virgin olive oil, plus more for greasing
    • 1large yellow onion, finely chopped (about 2 cups)
    • 5large garlic cloves, minced (about 2 tablespoons)
    • 2tablespoons tomato paste
    • 3(½-inch-thick) slices white sandwich bread (about 3 ounces), torn into small pieces
    • ⅔cup whole milk
    • 3large eggs
    • ¼cup coarsely chopped fresh flat-leaf or curly parsley
    • 2tablespoons kosher salt (such as Diamond Crystal) or 1 tablespoon coarse kosher salt or fine salt
    • 1teaspoon black pepper
    • 1teaspoon dried thyme
    • 3pounds meatloaf mix (or any combination of ground beef, pork and/or veal)

    For the Tomato Glaze

    • ½cup ketchup
    • 1tablespoon Worcestershire sauce
    • Chopped fresh parsley, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

576 calories; 41 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 14 grams sugars; 34 grams protein; 698 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the 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. Add garlic and cook, stirring, until fragrant, about 2 minutes.

  2. Step 2

    Stir in tomato paste until well combined; let cool.

  3. Step 3

    In a large bowl, combine bread and milk, and mash with a spoon until a paste forms.

  4. Step 4

    Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended.

  5. Step 5

    Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat.

  6. Step 6

    Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet. (If you like, use an 8-inch loaf pan to shape each meatloaf before unmolding for baking.)

  7. Step 7

    Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf.

  8. Step 8

    Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before sprinkling the top with fresh parsley, if using, and slicing.

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Ratings

4 out of 5
4,034 user ratings
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Comments

Ned

I much prefer adding the Worcestershire sauce to the meatloaf mixture, and adding vinegar and brown sugar to the ketchup for the glaze. Just personal preference.

Anita

Could you be more specific about how you substitute quick cooking oatmeal for the bread and milk. Do you cook it first? How much oatmeal do you use? It is a very interesting idea.

Dena

@Anita, the Quaker Oats meat loaf recipe (which I've used for decades) calls for 3/4 cup uncooked oats per 1-1/2 pounds of meat.

Love Hales

I made this with 2lbs ground beef & 1 lbs ground pork. I didn’t look for ground veal, just assumed my Kroger didn’t have it. This recipe is SOOO GOOD! I had never made a meatloaf before, but I had a lot of the ingredients on hand and decided to give it a go. Excited to freeze some of it for a great meal later, too! I roasted some asparagus as a side for this and *chefs kiss* what a great dinner.

Dian

How I forgot about meatloaf until I read this recipe at NYT is a mystery; that won’t happen again. We always add a bit more spices but otherwise kept close to the directions. We solved the 1 lb pack of ground turkey problem by lightly sautéing a 1/2 lb of plant based sausage meat in with the onions. It was spicy so that added a little kick.etc. What great leftovers and when it cooled was easy to cut thin for sandwiches (sourdough toast, avocado, mayo/aioli, vinegar slaw was yummy).

Pedantic Twit

Rather than sheet pan, I use a shallow stainless baking pan with a wire rack. Make a sling by folding a piece of foil (about 6 inches longer than the pan), overlapping so that it's about half as wide as the pan. Lay foil fold-side down and the ends hanging beyond the ends of the pan. Set the meatloaf on the sling and bake as usual. When done, let cool and then lift the ends of the sling and right onto the cutting board. Stainless pan gets rinsed and right into the dishwasher.

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