American meatloaf
Meatloaf is a baked beef-and-pork loaf with a tomato glaze. Soaked breadcrumbs and cooked onions keep it tender, while gentle shaping avoids dense, tough slices.
Additional 15 min — resting and preparation
How to make it
Prepared 0 of 6 steps
Prepare the onion and breadcrumbs
Finely chop onion and garlic. Cook onion in oil for 7–8 minutes, adding garlic for the final 1 minute, then cool. Soak breadcrumbs in milk for 5 minutes until evenly softened.
Mix the meatloaf
Combine both minces, cooled onion, breadcrumbs with all the milk, eggs, Worcestershire sauce, thyme, salt, pepper and 40 g ketchup. Mix just until even; do not beat into a dense, sticky paste.
Shape the loaf
Heat the oven to 180 °C. On a parchment-lined tray, shape an even-height loaf about 25 × 12 cm without cracks at the sides. Avoid an overly thick centre that cooks more slowly than the edges.
Make the glaze
Mix remaining 100 g ketchup with vinegar and brown sugar. Spread half on the loaf. Keep the rest separate and do not touch it with a brush that has contacted raw meat.
Bake until cooked
Bake for 40 minutes. Using a clean brush, add remaining glaze and cook for 15–25 minutes more, to 71 °C in the centre. Cover loosely with foil if the top darkens too fast.
Rest before slicing
Rest for 15 minutes before transferring and slicing thickly. Cutting straight from the oven releases the juices and can make the loaf crumble. Mash, herbs and extra sides are not included.
Little hint
Insert the thermometer sideways into the centre without touching the tray. Minced meat doneness depends on its internal temperature, not how deeply the ketchup has caramelised.
Frequently asked questions
What should I watch out for when cooking?
Insert the thermometer sideways into the centre without touching the tray. Minced meat doneness depends on its internal temperature, not how deeply the ketchup has caramelised.
How should I prepare the ingredients?
Finely chop onion and garlic. Cook onion in oil for 7–8 minutes, adding garlic for the final 1 minute, then cool. Soak breadcrumbs in milk for 5 minutes until evenly softened.
