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Chef John's Prison-Style Meatloaf

Rated as 4.53 out of 5 Stars
57k

"The main point of this prison-style meatloaf is to show you what happens when you make meatloaf like your grandparents did. And no, I'm not accusing your relatives of spending time in the joint. 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 286
Original recipe yields 10 servings (1 meatloaf)

Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 286 calories; 14.5 19.4 19.6 86 1129 Full nutrition

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Reviews

Read all reviews 45
  1. 62 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

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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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 ...

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...

I thought this recipe was great! The only thing I did differently was I used ground turkey, and it came out delicious.

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...

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...

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...

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...

I used ground beef mince and it was delicious. But it was my 5 year old that really liked it. Definitely cooking again.

I really liked this recipe. I let my breadcrumbs soak too long, there was no milk to ring out. That didn't make a difference, it was moist and delicious. For the topping I ketchup, Brown sugar a...