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My review
Chef John's Meatball-Inspired Meatloaf
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Chef John
"The main point of this Italian meatball-inspired meatloaf is to show you what happens when you make meatloaf like your grandparents did. During the Great Depression, this type of dish was a popular strategy for stretching what little meat you had into as filling a meal as possible."
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Ingredients
2 h servings 286Original recipe yields 10 servings (1 meatloaf)
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Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- Heat olive oil and butter together in a large skillet over medium-high heat. Saute onion with a pinch of salt in hot oil and butter until onion is golden brown and soft, 5 to 10 minutes. Add garlic and saute until fragrant, about 30 seconds. Remove skillet from heat and cool onion mixture to room temperature.
- Place bread crumbs in a large bowl. Add milk and stir with a fork until combined. Let sit until all of the milk is absorbed into the breadcrumbs, 15 to 20 minutes.
- Combine ground chuck, cooled onion mixture, parsley, Parmesan cheese, eggs, 2 teaspoons salt, black pepper, and cayenne pepper in a bowl. Grab a handful of breadcrumbs and squeeze very gently to remove excess milk. Repeat with remaining breadcrumbs, transfer breadcrumbs to ground chuck mixture, and discard excess milk. Stir ground chuck mixture until evenly combined.
- Turn chuck mixture out into prepared baking dish, and shape meat into a 3x4x10-inch meatloaf. Pour tomato sauce over the loaf and into the bottom of the dish.
- Bake in the preheated oven until no longer pink in the center, about 1 hour 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let meatloaf rest for at least 10 minutes before slicing.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 7293 Ratings
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Most helpful positive review
11/3/2014
As the basic go-to meatloaf recipe, this is perfect: John understands all the things like soaking the bread crumbs and using dairy to keep the meatloaf moist and light. I would add sauteed vegg...
Most helpful critical review
10/19/2014
Well. I wasted 4 pounds of fresh Angus Chuck in this along with 4 perfectly good eggs and 10.00 worth of freshly grated parmeson cheese.. To be honest, though..it probably is because I used box...
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11/3/2014
As the basic go-to meatloaf recipe, this is perfect: John understands all the things like soaking the bread crumbs and using dairy to keep the meatloaf moist and light. I would add sauteed vegg...
4/19/2016
Just watched the video and now just HAVE to try this. I've actually been looking for a meatloaf recipe, so of course I looked to Chef John. The video sold me. What a hoot! Going to get my shiv ...
1/11/2015
I thought this recipe was great! The only thing I did differently was I used ground turkey, and it came out delicious.
10/19/2014
Well. I wasted 4 pounds of fresh Angus Chuck in this along with 4 perfectly good eggs and 10.00 worth of freshly grated parmeson cheese.. To be honest, though..it probably is because I used box...
11/30/2014
I made this exactly as Chef John said. All of his recipes are made in a sensible fashion and taste delicious. This recipe produced a delightfully tasty and comforting family dinner. My son ju...
3/20/2016
I only gave it 4 stars because I don't like meatloaf -- but if meatloaf was ever going to get 5 stars this would be it. I had nothing in the house to make, but had ground beef. After being ver...
11/28/2018
Hands down the best meatloaf I have ever eaten... Kudos to Chef John, my culinary hero
7/15/2014
This recipe was easy to make and a great variation of the typical meatloaf dish. I used Panko bread crumbs. Although you need to add a little more than the recipe calls for because of the text...
9/20/2014
I used ground beef mince and it was delicious. But it was my 5 year old that really liked it. Definitely cooking again.