Meatloaf

Ingredients

• 907 glean ground beef (or a mix of chicken and turkey)
• 1 mediumonion
• 2 clovesgarlic
• 120 ml (½ cup)milk
• 2 largeeggs
• 90 g (¾ cup)breadcrumbs
• 180 ml (¾ cup)ketchup
• 50 g (¼ cup)brown sugar
• 30 ml (2 tablespoons)apple cider vinegar

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Cook the aromatics

   Chop the onion and sauté it in butter for 3–4 minutes. Add the minced garlic and cook for another 30 seconds.

3. 3

   Mix the meatloaf

   In a mixing bowl, combine the sautéed onion and garlic with the ground beef, milk, eggs, breadcrumbs, ketchup, Italian seasoning, salt, black pepper and parsley. Mix just until combined.

4. 4

   Shape the loaf

   Shape the mixture into a loaf and place it in a loaf pan.

5. 5

   Bake the loaf

   Bake for about 40 minutes.

6. 6

   Mix the glaze

   Stir together the ketchup, brown sugar and apple cider vinegar.

7. 7

   Glaze and finish

   After the first 40 minutes of baking, spoon the glaze over the meatloaf. Return it to the oven for another 20–30 minutes, until fully cooked.

8. 8

   Rest and slice

   Leave the meatloaf to rest for about 10 minutes before slicing.

What is meatloaf?

Meatloaf is an American comfort-food dish made by shaping seasoned ground meat into a loaf and baking it. This version pairs beef with a ketchup, brown sugar and cider vinegar glaze for a sweet-and-tangy finish.

The method builds flavour by cooking onion and garlic before mixing them into the meat. A short rest after baking helps the loaf hold together when sliced.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 18g protein, 18g carbs, 13g fat.

The beef, eggs and milk contribute protein, while breadcrumbs and the glaze provide much of the carbohydrate. Beef and the butter used in the method contribute fat; serve a slice with vegetables and a modest portion of potatoes to balance the plate.

Building the mixture

Meat and binder: The beef provides the main body, while eggs and breadcrumbs help the loaf set. Milk adds moisture to the mixture.

Mixing: Combine everything gently and stop as soon as it comes together; a heavily worked mixture can turn dense.

Cooking the onion and garlic

Onion: Sauté the chopped onion for 3–4 minutes so it softens before going into the loaf.

Garlic: Add it after the onion and cook for just 30 seconds, as the method directs, to avoid letting it scorch.

Shaping and baking

Loaf shape: Form the mixture evenly and place it in a loaf pan, following the method. An even shape helps it cook at a steady pace.

First bake: Cook at 175°C (350°F) for about 40 minutes before adding the glaze. The method then calls for a further 20–30 minutes in the oven.

Getting the glaze right

Sweet and tangy: Brown sugar softens the sharpness of the apple cider vinegar, while ketchup gives the glaze its familiar savoury-sweet base.

Application: Spoon the glaze over the loaf after its first 40 minutes of baking, then return it to the oven for the final bake.

Checking doneness and resting

Doneness: The method says to bake until fully cooked but does not give a temperature or other specific doneness test. Follow your usual food-safety guidance for ground meat.

Resting: Let the loaf stand for about 10 minutes before cutting. This gives it a chance to settle and makes neater slices.

Serving the meatloaf

Serve slices with potatoes or another filling side, plus a green vegetable or salad to add freshness to the plate.

The glazed slices also work well in sandwiches the next day, making the leftovers easy to use.

Recipe notes & tips

• Chop the onion finely so it mixes evenly into the loaf.
• Let the sautéed onion and garlic cool briefly before mixing them with the meat.
• Mix the meatloaf only until the ingredients are combined.
• Spoon the glaze on after the first 40 minutes, as directed, rather than baking it for the full time.
• Rest the loaf for about 10 minutes before slicing.

Variations

• Use poultry: Swap in ground chicken or turkey, as suggested in the recipe description.
• Add vegetables: Mix in your choice of finely chopped vegetables, as suggested in the recipe description.
• Change the meat: Use a mixture of beef and poultry for a different flavour.
• Adjust the glaze: Vary the balance of brown sugar and apple cider vinegar to suit your preferred sweet-tangy taste.

Common mistakes to avoid

• Overmixing: The loaf can become dense; stop mixing as soon as the ingredients come together.
• Skipping the onion sauté: Raw onion will not have the softened quality the method aims for; cook it for 3–4 minutes first.
• Adding garlic too early: It can scorch while the onion cooks; add it for only the final 30 seconds.
• Glazing too soon: Add the glaze after the first 40 minutes of baking, as directed.
• Slicing immediately: The loaf may be harder to cut neatly; let it rest for about 10 minutes.

How to store

Refrigerate leftover meatloaf in a covered container and use within 3–4 days. Reheat slices until piping hot, either in the oven or in the microwave.

Frequently asked questions