-
-
My review
Classic Meatloaf
Chef John
"The secrets to this meatloaf are fresh, very finely diced vegetables that give it moisture and flavor--and a light touch in mixing together the ingredients. This hearty meatloaf is the perfect meal for cool fall and winter evenings, served with mashed potatoes and simple mushroom gravy."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 15 m servings 284 calsOriginal recipe yields 10 servings (1 meatloaf)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat the oven to 325 degrees F.
- Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
- Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
- Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
- Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
- Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
- Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.
Footnotes
- Cook's Note:
- The shape, thickness, and type of baking pan you use will affect how long this meatloaf needs to be in the oven. Total time could take up to an hour or more. So be sure to check the internal temperature to ensure doneness.
Nutrition Facts
Per Serving: 284 calories; 14.9 g fat; 14.8 g carbohydrates; 21.6 g protein; 85 mg cholesterol; 755 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 305380 Ratings
-
-
-
-
-
Most helpful positive review
3/25/2012
I increased the italian herbs (I assumed that to mean italian seasoning--I used my own homemade italian seasoning) to two teaspoons and I used homemade croutons (day old bread, brushed with EVOO...
Most helpful critical review
11/25/2011
This recipe would be wonderful but for the cooking time. There's no way this is baked fully in 45 min.....2.5 lbs of meat was completely rare. I cooked it for 45 additional minutes at 350.
Most helpful
Most positive
Least positive
Newest
11/25/2011
This recipe would be wonderful but for the cooking time. There's no way this is baked fully in 45 min.....2.5 lbs of meat was completely rare. I cooked it for 45 additional minutes at 350.
6/23/2012
It's unfortunate to have to rate this pretty darned good meatloaf so poorly, but the fact that the cooking time is SO way off can neither be excused nor ignored. While he does mention that the m...
1/6/2012
I made meat loaf last night, as someone stated the cooking time is off. more like Bake at 350°F for 1 hour 15 minutes
3/25/2012
I increased the italian herbs (I assumed that to mean italian seasoning--I used my own homemade italian seasoning) to two teaspoons and I used homemade croutons (day old bread, brushed with EVOO...
2/7/2012
My husband loved this meatloaf. My advice is to also watch the video because he gives you some extra tips on how to make it moist and tender. But whoever said there is alot of chopping involve...
1/21/2012
I did not have all the vegetables so used what I had available at the time (carrots, celery & onion). I did use a food processor & think the finely chopped veg.s (even just the few I used) posit...
1/10/2012
Classic Meatloaf Haiku: "So close to five stars! We weren't fond of the glaze. Otherwise, awesome!" Absolutely adored this meatloaf, but the glaze was just a tad on the sweet side. I halved the ...
2/3/2012
This recipe is really good and a good way to sneak in some veggies. I didn't have celery, so used green pepper and omitted the mushrooms because of lack thereof, but would definitely add them ne...