Classic Meatloaf
Major comfort food! A blend of ground beef, pork and veal with seasonings, herbs and spices that form a tender loaf of incredible flavor.
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Here's What You Need
- 1 pound ground chuck
- 1 pound ground pork
- 1 pound ground veal
- 2 medium Yellow Onions
- 4 cloves garlic
- 2 whole eggs
- ¼ cup water
- 1 cup seasoned bread crumbs
Herb and Spice Blend
- 1 teaspoon Oregano
- 1 teaspoon Basil
- ½ teaspoon Thyme
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
For the Sauce/Glaze
- 3 tablespoons tomato paste
- 1 cup chili sauce
- 4 tablespoons light brown sugar
- 3 tablespoon cane vinegar
- To Taste Kosher Salt and Ground Black Pepper
Here's What You Do
- Preheat the oven to 425 degrees. Set the meats out to reach room temperature,
- Process the onion and garlic in a food processor (or grater) until they are very fine-set aside and make sure to save all the liquid with them.
- Crumble each meat by hand into a large glass bowl. Gently combine the meats to integrate completely.
- Add the onions, garlic, eggs, about ⅔ of the breadcrumbs, the herbs and spices and water to the meats and continue to mix together by hand until thoroughly combined.
- Add the remaining breadcrumbs to tighten the meat mixture until it is sticky and dense. Add more water if needed.
- Spray a roasting pan with non stick spray and set meatloaf on it.
- Press about half of the meat mixture into a lined loaf pan used as a mold. Roll the formed meatloaf onto a prepared baking pan and finish forming by hand. Repeat for the second loaf.
- Place the baking pan with the meatloaves in the preheated oven, uncovered, for 30 minutes. After 30 minutes, remove it from the oven. Lower the oven temp to 325 degrees.
- Cover with aluminum foil and return to the 325-degree oven for 45 minutes.
- Make the sauce by mixing all the ingredients for the sauce together in a small bowl. Set aside. This sauce will benefit from sitting for a while.
- After 45 minutes, take the meatloaf out of the oven and uncover. Discard any excess grease in the baking pan. Increase the oven temp to 425 degrees.
- Brush some sauce over the meatloaf and return to the 425-degree oven, uncovered. (Save any remaining sauce to serve with the meatloaf. Simmer the sauce in a sauce pan if desired.)
- Roast for another 15 minutes, the sauce should be bubbly and starting to glaze. Remove the meatloaf from the oven and rest for about 10 minutes before slicing.
Notes
Please refer to my article Classic Meatloaf for more detailed step-by-step instructions with photos, ingredient notes with substitutes, leftover suggestions, and hints and tips.
Cook the meatloaf to an internal temperature of 160 degrees Fahrenheit.
Leftovers can be held in the refrigerator for 3 to 4 days or in the freezer for 3 to 4 months. Leftovers should be held in an airtight container. Defrost before reheating in the oven or microwave.
You can make this recipe in advance up to the point of baking. When you are ready to serve, follow the instructions for baking.
Use three different meats: Each contributes unique qualities. Ground chuck provides a rich beef flavor with its 20% fat content, while ground pork adds great texture and soft fat. Veal, known for its mild taste, brings high collagen and helps the meats blend smoothly.
Cooking times:
Phase 1 is high heat (425 degrees), uncovered to brown the outside. (30 min)
Phase 2 is lower heat (325 degrees), covered in aluminum foil to slowly cook the inside while retaining its moisture. (45 min)
Phase 3 adds the sauce and bakes at higher heat (425 degrees), uncovered to put a glaze on it. (15 min)
Phase 2 is lower heat (325 degrees), covered in aluminum foil to slowly cook the inside while retaining its moisture. (45 min)
Phase 3 adds the sauce and bakes at higher heat (425 degrees), uncovered to put a glaze on it. (15 min)
Nutrition
Calories: 339kcal | Carbohydrates: 18g | Protein: 23g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 86mg | Sodium: 1520mg | Potassium: 532mg | Fiber: 2g | Sugar: 9g | Vitamin A: 247IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 2mg
