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Classic Meatloaf

Classic Meatloaf

  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
Chef John

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 21.6 g
  • 43%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 755 mg
  • 30%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 325 degrees F.
  2. 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.
  3. 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 long.
  4. Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
  5. Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
  6. 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.
  7. Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 35 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C).
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Reviews

LynnD
139

LynnD

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.

KingSparta
100

KingSparta

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

naples34102
95

naples34102

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 meatloaf should reach a temperature of 160 degrees, a professional chef certainly ought to know that a 2-1/2 pound meatloaf would never cook through in 45 minutes, and this error could result in a very disappointing outcome for the inexperienced cook who trusts the recipe. The error should be corrected, as the recipe itself deserves a better rating - and the cooks who try this should be able to rely on the directions. As for the meatloaf itself, the "almost puree" of vegetables was novel for me, and I liked it. Not only are you getting some extra nutrients, but all these vegetables also contribute moisture and great flavor to the meatloaf. I'm not a fan of "Italian seasoning," so I just threw in a handful of fresh herbs - parsley, sage, thyme and oregano. I omitted the cayenne. I also skipped the glaze, which neither of us cares for. Cooking time will vary given the size and shape of your meatloaf, but my 2 pound loaf was cooked just right at 350 degrees for an hour and a half. (AR, if you correct the time and temp on this recipe, please raise my rating to four stars)

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