Jack’s Meatloaf

Ingredients

• 4 sliceswhite bread, crusts removed
• 120 ml (½ cup)milk
• 907 g (2 lb)80/20 minced beef
• 2eggs
• 75 g (½ cup)onion, finely chopped
• 1 tbspgarlic, very finely minced
• 2 tspsalt
• ¼ tspfreshly ground black pepper
• 1 tspdried thyme
• 43 g (3 tbsp)butter
• 43 g (⅓ cup)plain flour
• 418 ml (14¾ oz)low-sodium beef stock
• 80 ml (⅓ cup)milk
• ¼ tspdried thyme
• A few dasheshot sauce
• ½ tspWorcestershire sauce
• ½ tspKitchen Bouquet browning and seasoning sauce
• To tastesalt and black pepper

Instructions

1. 1

   Soak the bread

   Place the crustless white bread in a bowl and pour over 120 ml milk. Leave it to soak.

2. 2

   Combine the beef

   While the bread soaks, put the minced beef, eggs, onion, garlic, salt, pepper and 1 teaspoon dried thyme in a large bowl.

3. 3

   Mash the bread

   Work the soaked bread with your hands until it is mashed. Add it and any milk remaining in the bowl to the beef mixture.

4. 4

   Mix gently

   Fold and mix until the ingredients are just combined. Avoid overworking the mixture, which can make the meatloaf tough.

5. 5

   Shape the loaf

   Shape the mixture into a loaf on a parchment-lined baking tray, squaring the sides with a spatula. Wet your hands and smooth the surfaces to help prevent cracking as it cooks.

6. 6

   Chill the loaf

   Refrigerate the shaped loaf for 1 hour to help it set.

7. 7

   Heat the oven

   Preheat the oven to 177°C (350°F).

8. 8

   Bake the meatloaf

   Bake the loaf on the centre rack for 45 minutes, or until a probe thermometer reads 66°C (150°F). If it is done when checked, leave the probe in while it rests; if it needs more time in the oven, plug the probe hole before returning it. The recipe notes that a metal skewer can be used to plug the hole.

9. 9

   Rest before slicing

   Remove the meatloaf from the oven and leave it to rest for 15 minutes before cutting and serving.

10. 10

    Cook the flour

    To make the gravy, melt the butter in a medium saucepan. Add the flour and cook, stirring constantly, for 3–5 minutes, until the raw-flour smell has gone and the mixture smells like cooked chestnuts.

11. 11

    Whisk in stock

    Pour in the entire can of beef stock and whisk until the mixture is blended.

12. 12

    Finish the gravy

    Stir in the milk, ¼ teaspoon dried thyme, a few dashes of hot sauce, the Worcestershire sauce and the Kitchen Bouquet.

13. 13

    Season to taste

    Taste the gravy and adjust it with salt and black pepper.

14. 14

    Serve with gravy

    Slice the meatloaf and serve with the gravy poured over the slices.

What is American meatloaf?

Meatloaf is a baked mixture of minced meat and seasonings shaped into a loaf, a familiar comfort-food dish in the United States. This version uses beef, eggs and milk-soaked bread, then serves the slices with a flour-thickened beef gravy.

The soaked bread helps give the loaf a tender texture, while the gravy brings butter, stock and herbs together into a rich accompaniment. Chilling the shaped loaf before baking also helps it keep its form.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 30g protein, 20g carbs, 27g fat.

The beef supplies most of the protein and much of the fat, with butter adding more fat to the gravy. Bread, flour and milk contribute most of the carbohydrates; the salt and stock are the main sources of sodium. Pair a slice with vegetables and a modest serving of potatoes to round out the plate.

Why soak the bread?

Bread: removing the crusts and soaking the slices in milk makes them easy to mash and distribute through the beef. Add any milk left in the bowl as directed so the mixture includes all of the soaked bread.

Beef: 80/20 minced beef contains enough fat to make a moist loaf. The eggs help bind the mixture, while onion, garlic, salt, pepper and thyme provide its seasoning.

Shape it without packing

Gentle mixing: fold the ingredients together only until they are blended. Pressing or working the mixture too much can leave the cooked loaf dense and tough.

Smooth sides: shape the loaf on parchment, square the sides with a spatula and smooth it with wet hands. The recipe uses this step to help reduce cracks during baking.

How to judge doneness

Temperature: bake at 177°C (350°F) and check the centre with a probe thermometer after 45 minutes. The recipe gives 66°C (150°F) as its target; follow current food-safety guidance for minced beef when deciding whether it is ready to serve.

Resting: leave the loaf undisturbed for 15 minutes before slicing. The recipe warns that a probe hole can release juices, so leave the probe in if the loaf is done or plug the hole before baking it longer.

Build a smooth gravy

Roux: cook the butter and flour together for 3–5 minutes, stirring constantly. Wait until the raw-flour smell has gone before adding stock.

Liquid: whisk in the beef stock, then stir in the milk, thyme, hot sauce, Worcestershire sauce and browning sauce. Season with salt and pepper at the end, since the stock and sauces already contribute flavour.

Timing and serving

Plan ahead: the shaped loaf needs 1 hour in the fridge before baking, followed by a 15-minute rest. Make the gravy while the meatloaf rests so it is ready to serve warm.

On the plate: serve slices with plenty of gravy. Mashed potatoes, roast potatoes or a green vegetable make straightforward sides alongside the beef.

Recipe notes & tips

• Use a large bowl so you can fold the ingredients together without spilling or compressing them.
• Wet your hands before smoothing the shaped loaf to help the surface stay even.
• Use a probe thermometer to check the centre rather than relying only on the cooking time.
• Stir the flour and butter continuously so the roux cooks evenly without scorching.
• Whisk the stock into the roux gradually enough to keep the gravy smooth.
• Taste the gravy before adding more salt, especially if your stock is already seasoned.

Variations

• Add chopped parsley: fold a little into the beef mixture for a fresh herbal note.
• Use fresh thyme: substitute finely chopped fresh thyme for the dried thyme in the loaf and gravy.
• Make it spicier: add another dash of hot sauce to the gravy and taste before adding more.
• Serve with mushrooms: sauté sliced mushrooms separately and spoon them over the gravy.
• Try a mixed mince: replace some of the beef with pork mince while keeping the same total weight.

Common mistakes to avoid

• Overmixing the beef: fold only until the ingredients are combined to help keep the loaf tender.
• Skipping the chill: refrigerate the shaped loaf for the full hour so it has time to set.
• Leaving the loaf rough: smooth the surfaces with wet hands to help reduce cracking during cooking.
• Checking repeatedly with a probe: use one careful temperature check and plug the hole if the loaf needs more oven time.
• Rushing the roux: cook the butter and flour for 3–5 minutes, stirring constantly, until the raw-flour smell fades.
• Slicing straight from the oven: rest the meatloaf for 15 minutes before cutting to serve.

How to store

Refrigerate leftover meatloaf and gravy in separate airtight containers for up to 3 days. Reheat until piping hot, using a little stock or water to loosen the gravy if needed.

Frequently asked questions