Bomb Meatloaf Recipe

Ingredients

• 454 g (1 pound)ground beef (85/15 preferred)
• 1egg
• 53 g (⅓ cup)diced onion
• 23 g (¼ cup)oats
• 60 ml (¼ cup)ketchup
• 30 ml (2 tablespoons)Dijon mustard
• 15 ml (1 tablespoon)Worcestershire sauce
• 2.5 ml (½ teaspoon)salt
• 1.25 ml (¼ teaspoon)black pepper
• To tastechopped fresh parsley, for garnish
• 60 ml (¼ cup)ketchup
• 12.5 g (1 tablespoon)brown sugar
• 7.5 ml (1½ teaspoons)apple cider vinegar
• 2.5 ml (½ teaspoon)garlic powder
• 2.5 ml (½ teaspoon)onion powder

Instructions

1. 1

   Heat the oven

   Preheat the oven to 177°C (350°F) and line a baking sheet with parchment paper.

2. 2

   Mix the meatloaf

   Put all the meatloaf ingredients in a large bowl, leaving out the parsley garnish. With clean hands, mix until thoroughly combined.

3. 3

   Shape the loaf

   Shape the mixture into a loaf on the prepared baking sheet.

4. 4

   Mix the glaze

   Whisk all the glaze ingredients together in a small bowl.

5. 5

   Add first glaze

   Brush one-third of the glaze over the top and sides of the meatloaf, then put it in the oven.

6. 6

   Bake the loaf

   Bake for 30 minutes. Take the meatloaf out and increase the oven temperature to 204°C (400°F).

7. 7

   Finish baking

   Brush the remaining glaze over the meatloaf in a thick, even layer and return it to the oven. Bake for another 15 minutes, or until the centre reaches 71°C (160°F).

8. 8

   Rest the meatloaf

   Remove it from the oven, cover it and leave it to rest for about 10 minutes before slicing and serving.

9. 9

   Garnish and serve

   Scatter with fresh parsley and serve with your favourite sides.

What is American meatloaf?

Meatloaf is a familiar American home-cooking dish: seasoned ground meat is shaped into a loaf, baked and sliced. This version mixes beef with egg and oats, then finishes it with a ketchup-based glaze.

The oats help bind the mixture, while a two-stage bake gives the glaze time to coat the loaf without putting it on all at once.

Nutrition and macros by portion

The nutrition label shows one serving as written: 406 calories, 34g protein, 18g carbs, 22g fat.

The beef supplies most of the protein and much of the fat, while the oats, ketchup and brown sugar contribute carbohydrates. Serve a slice with vegetables or salad, and add a potato side if you want a more substantial plate.

Choosing the ingredients

Beef: The recipe recommends 85/15 ground beef, which has enough fat to help keep the loaf tender as it bakes.

Oats and egg: These help hold the mixture together for slicing. Mix them through the beef evenly, but stop once everything is combined.

Seasoning: Onion, Dijon mustard and Worcestershire sauce flavour the beef mixture; salt and pepper round it out.

Mixing and shaping

Mix by hand: Clean hands make it easy to combine the ingredients without needing extra equipment. Avoid squeezing or working the mixture longer than needed.

Shape: Form a compact, even loaf on the lined baking sheet. Keeping it an even thickness helps it cook at a steady rate.

Building the glaze

First coat: Brush on one-third of the glaze before the initial bake. This starts the coating without using up the glaze needed for the final layer.

Final coat: Add the rest after the first 30 minutes, once the oven has been raised to 204°C (400°F). Spread it evenly over the top and sides for a thick finish.

Checking doneness

Timing: The recipe calls for 30 minutes, followed by another 15 minutes after glazing. Oven performance and the loaf's shape can affect how quickly it cooks.

Temperature: Check the centre with a food thermometer; the recipe specifies 71°C (160°F). Rest the loaf for about 10 minutes before slicing.

What to serve with meatloaf

A green vegetable or salad makes a fresh contrast to the savoury beef and sweet-tangy glaze. Mashed potatoes or another simple potato side also work well.

Slice after resting and spoon any glaze left on the baking sheet over the portions.

Recipe notes & tips

• Line the baking sheet with parchment to make the loaf easier to lift and the tray easier to clean.
• Mix the meatloaf ingredients only until combined to avoid a dense texture.
• Shape the loaf to an even thickness so it cooks more evenly.
• Whisk the glaze until the sugar and seasonings are distributed throughout.
• Use a thermometer to check the centre rather than relying on colour alone.
• Let the loaf rest for about 10 minutes before slicing to help it hold its shape.

Variations

• Fresh herbs: Mix chopped parsley into the meatloaf as well as using it for garnish.
• Oat texture: Use quick-cooking oats if you prefer them to be less noticeable in the mixture.
• Tangier glaze: Add a little more apple cider vinegar to the glaze, keeping the mixture easy to brush.
• Mustard flavour: Use a different prepared mustard in place of Dijon for a change in flavour.
• Side pairing: Serve with mashed potatoes and a green vegetable for a classic-style plate.

Common mistakes to avoid

• Overmixing the beef: The loaf can turn dense; mix only until the ingredients are incorporated.
• Uneven shaping: A thick centre and thin ends may cook at different rates; form an even loaf.
• Using all the glaze early: The final coating needs the remaining glaze; brush on only one-third before the first bake.
• Skipping the temperature check: Cooking time can vary; check that the centre reaches 71°C (160°F).
• Slicing straight away: The loaf may crumble more easily; rest it, covered, for about 10 minutes first.

How to store

Refrigerate leftover meatloaf in a covered container within two hours of cooking and use within 3–4 days. Reheat slices until hot throughout, in the microwave or in a covered oven-safe dish.

Frequently asked questions